jomist3 Recipe Reviews (Pg. 1) - Allrecipes.com (10654940)

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Spooky Witches' Fingers

Reviewed: May 29, 2008
I made these for the first time last Halloween, sent them to college students and they loved them! They told me they were the cutest things they had ever seen. Taste of the cookie was a 4 but the appearance a 10! I sliced mine down the middle and added some red gel to the inside then pinced it together and when you bite into them it looks like blood inside. I used sliced almonds for the fingernails and added small "cracks" with a knife for the knuckles.
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7 users found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Mar. 20, 2008
Pleasantly surprised at how good this was! I have tried the jar vodka sauce and this was SO much better. Pretty much followed the recipe except I accidentally opened a can of diced tom. instead of crushed so I used it and blended it with the hand blender and it turned out just fine. I used a mini bottle of vodka and ziti instead of penne. I will double the sauce next time because I thought it could definitley use more, I didn't even add the entire box of cooked pasta because I didn't have enough sauce. After initially tasting thought it needed just a little something more so I added some onion and mushrooms, a sprinkle of basil, oregano and black pepper topped off with grated parm. cheese. My husband has already requested this for an upcoming fishing trip.
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2 users found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Oct. 14, 2009
I have looked this recipe over several times and I finally decided to try it. I have been modifying all of the choc. chip recipes so that my diabetic husband can eat them and until now couldn't find one he REALLY liked. This worked perfectly and will be my new go to recipe. I changed quite a bit but it all worked. One stick of margarine, and a bit less than a 1/2 cup of canola oil, for the flour I used 2.5 C a/p flour and 1 C of oats (oats ground up in food processor to equal one cup after grinding), one real egg and 1/4 cup egg substitute, 3/4 C splenda brown sugar blend and 1/4 C + 3 T of the white splenda blend, 2 t. vanilla all else the same. I did add toasted walnuts as well. Baked as directed with a smaller portion I use a medium cookie scoop bake on parchement paper. Perfection! They are correct in saying to watch as they don't brown much but a GREAT cookie in the end! Thanks for this great recipe.
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T-Bones with Onions

Reviewed: Mar. 31, 2008
Very good! My husband cooked the t bone on the grill for 8 min each side and I had the packet of onions all ready for him to put on the grill. The onions were very tasty and the steak- YUM! I did drizzle the onions with a bit of E V olive oil too, not sure I needed to but they were good, I may try it without next time.
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5 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Mar. 31, 2008
Used only the filling recipe and it was great. for the shortening portion I used 1/2C marg, 1/4C shortening and also added 1/2 a tub of marshmellow cream and let it all whip up.
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Apr. 1, 2008
WOW! I don't even like seafood and this was AWESOME. I will double the sauce next time though. I used 2 8 oz halibut, used dried thyme and I did not strain the sauce. I also only used 4 T of butter in the sauce. For the bread crumbs I used 1/2 bread crumbs and 1/2 panko. Only need to broil for a minute and it was perfect. Next time I will make my sides first as this dish comes together very quickly.
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1 user found this review helpful

Migas

Reviewed: Apr. 11, 2008
I have been making these for years, as my husband is Mexican. We break the corn tortillas into chuncks and fry in a bit of veg. oil till a little crispy, then add egg mixture and cook until eggs are done, flipping once. We use all sorts of leftovers to make this, hot dogs, chorizo, sausage and bacon. My husband even tried it with leftover pizza leaving out the corn tortillas, the crust subbed for that and it was very good!
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21 users found this review helpful

Berry Shortbread Dreams

Reviewed: Apr. 18, 2008
These were very good. I used 1 stick butter, 1 stick margarine and 1 teaspoon of almond extract in the dough. I shaped into 24 balls and then refrigerated dough for 24 hours. I wish I had put the imprint in before I refrigerated, but I didn't. I used a small water bottle lid I had in the kitchen to make the imprint. Put my raspberry filling (mine happened to have seeds and it was filling not jam)into a ziploc bag snipped the corner and piped into the imprint. Baked and let cool then put the glaze into a ziploc and piped it over the top. They turned out very good, no problems with the cookie spreading too much either. I will try these again maybe with lemon and raspberry....lots of options.
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1 user found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Apr. 22, 2008
These were very good. I used 1 stick butter, 1 stick margarine and 1 teaspoon of almond extract in the dough. I shaped into 24 balls and then refrigerated dough for 24 hours. I wish I had put the imprint in before I refrigerated, but I didn't. I used a small water bottle lid I had in the kitchen to make the imprint. Put my raspberry filling (mine happened to have seeds and it was filling not jam)into a ziploc bag snipped the corner and piped into the imprint. Baked and let cool then put the glaze into a ziploc and piped it over the top. They turned out very good, no problems with the cookie spreading too much either. I will try these again maybe with lemon and raspberry....lots of options.
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Tres Leches (Milk Cake)

Reviewed: Apr. 29, 2008
Very good cake! I have never had this before and I was not sure what to expect but it is very good. I used a 9 x13 pan and followed directions with one exception; I didn't have whole milk so I used 1 1/2 c skim and 1/2 c heavy cream for the 2 C milk it called for. My cake was done in less than 25 min. I set the timer for 25min and when I checked it was done and probably could have come out a bit sooner. My liquid was absorbed quite well nothing pooling at the bottom of the pan and the whipped cream on top, YUM! I can see that fruit would be great with this for a change of pace, maybe peaches, strawberries or even pineapple.
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Cilantro-Lime Rice

Reviewed: May 2, 2008
My family loves this rice, personally I would give it a 3-4. This recipe can come together in less than 2 minutes if you use the uncle bens already cooked long grain rice and micro it for a min or two.
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1 user found this review helpful

BBQ Pork for Sandwiches

Reviewed: May 19, 2008
Well, I used beef ribs and this was really fabulous. 3# beef country ribs, 1 12 oz. can of beer in my pampered chef covered baker, 350 degrees for 2.5-3 hours. Broke apart easily with a fork and I let it cool to skim the fat. Next day I made the sauce by amethystshells, I 1.5 timed the recipe, cooked in on the stovetop for a half hour added to the shredded beef, which still had some of the juice and put in a 350 degree oven with no lid for 45 min. I will make this again, Thanks!
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1 user found this review helpful

Mama Bear's Porridge

Reviewed: May 28, 2008
This was very good, both my husband and I enjoyed it; 19 year old daughter didn't care for it though. I used instant oats and just cooked for a minute or two. Did not add raisins and subbed 1/3 c. of brown sugar for the honey. It was very creamy. I used egg substitute and it did cook fully from the heat of the oatmeal, they didn't even know that eggs were added.
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: May 28, 2008
I liked this meatloaf, my family, however; told me not to change from my old standby recipe. I added some worchestershire into the ketchup/b sugar adn put it on top. I used a bit of fresh ginger and also the powdered ginger. I also used bread crumbs....VERY TASTY!
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Caldo de Res (Mexican Beef Soup)

Reviewed: Mar. 3, 2008
I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the shank was not meaty enough, we like a lot of meat in this. I don't use beef broth but instead I use water and beef stock base. Also cumin is a must in this recipe at least a teaspoon or two. I have also frozen this with great results, it does make a lot! Be sure to add the cilantro near the end of cooking and be sure to squeeze lime juice into your individual bowl before eating with a handful of corn tortillas.
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325 users found this review helpful

Blonde Brownies I

Reviewed: May 29, 2008
These were very good! I did make a few changes. I doubled and used and 9x13 pan. I used margarine and 1 1/2 C brown sugar and 1/2 C white sugar, mini chips and only about 3/4 C. This is a keeper!
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1 user found this review helpful

Microwave Lemon Curd

Reviewed: Jun. 23, 2008
This was a first for me and SO EASY! I followed the directions as written and I only had to microwave for 2 minutes. I probably could have gone one more but as I said this was my first time for lemon curd. It is a bit tangy, I might add more sugar next time but over all this was GREAT and SIMPLE. I did not need to temper the mixture I only strained it to remove the zest, as I knew my family would complain. This is very versatile I used it on angel food cake but the possiblities are endless. Thanks!
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Best Chocolate Chippers

Reviewed: Sep. 25, 2008
These are very good and I even baked them a bit too long. I like softer, cakey choc chip cookies, but my husband does not and these are very good. I used 1/2 shortening and 1/2 margarine, cut down on the oil to 2/3 C., added 2T of 1/2 and 1/2 and used a combo of semi and milk choc chips. There is a bit of a taste from the cream of tartar in them so I may try using a bit less next time, but I will make these again. If you like a crispier cookie definitely try these!
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Pig Pickin' Cake

Reviewed: Oct. 2, 2008
This is always a family favorite, I have been making this for years but last night I decided to make it a bit "healthier" and it really turned out GREAT. I used fake eggs, sugar-free pudding, low sugar cake mix, fat free cool whip, 1/2 canola oil 1/2 applesauce. I also used 2 - 8 x 8 pans and froze one for later, put 1/2 the topping in the frig for later as well.
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Granny Kat's Pumpkin Roll

Reviewed: Oct. 18, 2008
Not as hard as it would appear! I was looking to use up some pumpkin pie spice and that is why I chose this recipe. I pretty much followed the recipe except for a couple of minor things, one I used an 11 x 15 pan lined with parchment paper; be sure to spread the batter pretty evenly, it does not rise like a cake from a box it comes out pretty much like it goes in. Two, I sprinkled the powdered sugar directly on the cake and put the damp towel over it and flipped it out; rolled it up as stated to cool, spread the filling on, added chopped walnuts to half the filling and rolled it up. The final rolling was my only hang up and at first it was because I was trying to roll it too tightly, just lift the towel and let it roll like that, it is perfect. I too wrapped in plastic wrap and then in foil to refrigerate. This really was very easy and quick as well.
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2 users found this review helpful

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