JK20165 Recipe Reviews (Pg. 1) - Allrecipes.com (1063962)

Triple Berry Crisp

Reviewed: Aug. 19, 2009

Oh my, this was fabulous! Lasted only 2 days at my house. I used strawberries & blueberries & cut back on the butter to 1 cup. I can see where this would be highly adaptable to other fruits. Can't wait to make it again.

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Apple Pie by Grandma Ople

Reviewed: Apr. 14, 2009

What a fabulous pie! I used 8 Granny Smith apples (they were on the small side) sliced very thinly. Saved some time & used store bought crust. I added a little cinnamon to the brown sugar mixture, otherwise didn't change a thing. The brown sugar mixture was a little thick so it mostly sat on top of the pie - it was still wonderful. My husband is an apple pie freak and absolutely loved it. I've been dreaming about this pie ever since so I guess I'll just have to give in & make it again.....and again.....and again!!

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Lemon Horseradish New Potatoes

Reviewed: Jun. 28, 2008

The first time I followed the recipe as written (except I sliced the potatoes) & it was great. So good in fact that I made it again a week later but used olive oil instead of butter in a effort to make it a tad healthier. In my opinion it was just as good with the olive oil, so that's what I'll do from now on.

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Mediterranean Orzo Spinach Salad

Reviewed: Jun. 28, 2008

This was wonderful although I made several substitutions. I used chicken breast instead of lamb, oregano intead of coriander, red pepper instead of tomato & red onion instead of green onion. Ordinarily, I don't make this many changes to a recipe but I used what I had on hand and it turned out delicious in any case. Try it with chicken and oregano!!

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10 users found this review helpful

Blackberry-Chocolate Chip Pie

Reviewed: Mar. 1, 2008

Holy cow!!! I thought I'd died & gone to heaven when I ate the first piece of this pie. One of the best I've ever had.....Only thing I changed was to brush the pie crust with egg white prior to baking & followed other member's advice to bake at 425 for 35 minutes, reduce to 350 & bake another 15. Looked and tasted magnificent.

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Pumpkin Apple Streusel Muffins

Reviewed: Oct. 22, 2007

These were just wonderful! Used brown sugar for the streusel topping instead of white & about 1 1/2 cups of pumpkin for a more pronounced flavor. Does anyone have any tips on keeping the topping crispy? You're forced to cover them up to keep them from going stale but the topping goes all soft no matter what method you use (believe me, I've tried everything).

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Caramelized Onion and Blue Cheese Orzo

Reviewed: Jul. 8, 2007

I've made this several times now & we love it. I'm allergic to blue cheese so substitute feta instead. Used both mascarpone & cream cheese and to me both versions taste the same so if you want to save a couple of bucks, feel free to use cream cheese. It's all good!

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2 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 19, 2004

What a fabulous recipe! I made two small changes though. We like lots of garlic so I used about 5 or 6 cloves and instead of water I used red wine. Can't wait to have the leftovers for dinner tonight. This one's a keeper!

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3 users found this review helpful

Pan-Fried Asparagus

Reviewed: Apr. 13, 2004

For such a simple recipe, it is incredibly tasty! I had a ton of asparagus so have made it the past two nights. I did cut down on the amount of butter the second time - it was still wonderful. Great recipe.

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2 users found this review helpful

Blackened Shrimp Stroganoff

Reviewed: Apr. 3, 2004

I made this recipe exactly as written and it turned out so salty it was practically inedible! Maybe I did something wrong......Don't know if it was the chicken broth or the cajun seasoning. I might make this again someday but I doubt it.

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White Chocolate and Cranberry Cookies

Reviewed: Mar. 26, 2004

These cookies are simply stupendous!!

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Garlic Prime Rib

Reviewed: Mar. 7, 2004

While cooking this for Christmas dinner, I was praying the whole time I wasn't ruining a $40 rib roast. I needn't have worried though as it turned out superb. My husband wants to have it on his birthday and he's one picky guy when it comes to prime rib. Thanks for a great recipe!

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Creme Brulee French Toast

Reviewed: Dec. 27, 2003

This was absolutely delicious. It was made for Christmas morning breakfast and was a big hit with my family. I did make two modifications though. I used plain brandy and orange extract instead of the orange brandy. I also used one of those pre-cut loaves of french bread and ended up using 10 slices instead of 6. It worked out well for us and there were no leftovers! Can't wait to make it again. Thanks for a great recipe.

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2 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Aug. 9, 2003

What a great addition to my recipe box! I used a tad more red pepper, a lot more garlic and marinated for several hours. It was a big hit with us!

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1 user found this review helpful

Slow-Cooked German Short Ribs

Reviewed: Aug. 9, 2003

I've made this several times now. It always turns out delicious and is a big favorite with my family. Try it with garlic mashed potatoes!

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4 users found this review helpful

Flank Steak a la Willyboy

Reviewed: May 14, 2003

Excellent marinade! I used sirloin instead of flank steak and it was delicious. I will absolutely make this again.

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2 users found this review helpful

Strawberry Pie II

Reviewed: May 1, 2003

This pie was superb. Everyone loved it and a major fight broke out over who got the last piece. I plan on making it again this weekend. Thank you Marge!!

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1 user found this review helpful

Bread Machine Rolls

Reviewed: Apr. 24, 2003

I hate to be the sole voice of dissention, but I'm still searching for a really good bread machine recipe for dinner rolls. I followed the recipe exactly and was completely unimpressed. They were OK, but nothing special. Considering the many 5 star reviews, I thought I was in for a treat but was very disappointed instead. I ended up throwing out most of them. I'll be generous and give it 3 stars even though it's doubtful I'll ever make these again.

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Easy Slow Cooker French Dip

Reviewed: Mar. 12, 2003

I've been making this for over a year now. Everyone in my family just loves it. I don't always use rump roast though, it can be very expensive when it's not on sale. Also, rump roast can be somewhat tough & chewy so I've experimented with other cuts of meat. I guess what I'm trying to say is the flavor is always wonderful but the texture can vary, depending on what cut of meat you use. It's a simple, no fuss recipe. Thanks Robin!

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Jambalaya Salad

Reviewed: Mar. 1, 2003

This was great! The flavor greatly improves with age - salad was made the night before serving it. I don't really care for canned shrimp so substituted frozen/thawed salad shrimp and to save some time used already cooked and crumbled bacon. I doubled the recipe for a potluck at work and only had a couple of spoonfuls left. I will most definitely make this again.

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8 users found this review helpful