Jonathan Johnson Recipe Reviews (Pg. 1) - Allrecipes.com (10781081)

cook's profile

Jonathan Johnson

Reviews

Menus

 
View All Reviews Learn more

Carrot Salad With Raisins, Apple, Pineapple and Nuts

Reviewed: May 14, 2013
This is tasty, though I prefer it without the green apples, using more carrots and pineapple. I also prefer toasted walnuts to the peanuts. A bit of honey helped round out the overly tart taste of the apples and lemon juice in my first trial of this salad. Substituting some mayonnaise is also tasty in place of all sour cream. The celery seed is a great addition!
Was this review helpful? [ YES ]
0 users found this review helpful

Fruited Curry Chicken Salad

Reviewed: Jul. 6, 2008
Wonderful. I spice my pecans by putting them in a skillet with a bit of Worcestershire sauce, garlic, and a dash of cayenne pepper. They're salty with a little surprise kick!
Was this review helpful? [ YES ]
1 user found this review helpful

Apple Butter Pork Loin

Reviewed: Jul. 6, 2008
I made this one time and it was such a lovely dish. Moist and perfectly seasoned. Don't be scared the apple butter- it's quite nice. I also used a lot of apple cider in the pan to keep it moist and actually made a sweet/savory rosemary gravy from the apple cider and pan drippings that was slightly sweet, tangy, and meaty. Delicious.
Was this review helpful? [ YES ]
1 user found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Jul. 6, 2008
Not the creamiest, but due to the ease and ingredients always on hand, this is a winner. Not too peanut-buttery, either, which is a plus on some occasions.
Was this review helpful? [ YES ]
0 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jul. 6, 2008
I've been making this for a few years now. The best I have tasted: moist, spiced well, and flavorful. Christmas is filled with it, as well as the fall months after I have exhausted banana bread in the summer and winter.
Was this review helpful? [ YES ]
2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Jul. 6, 2008
Phenomenal, truly. I followed the instructions to bake at 325 for 1 hour 10 minutes. I also added an extra banana because I'll be shipping some of it and a 1/4 cup extra sour cream because we buy it in bulk at Sam's and I need to use it. Most fabulous banana bread I have ever tasted or made. I've been making it for years like my grandmother did. Hers is wonderful, too, but this truly takes the cake. Not overly sweet or dense (mix in dry ingredients by hand), intensely moist, and caramelized crust. I would, however, suggest adding more cinnamon and nutmeg. Maybe even double it? Wow. Delicious.
Was this review helpful? [ YES ]
1 user found this review helpful

Apricot and Peach Fried Pies

Reviewed: Jul. 12, 2007
The crust, of all the fried pies I have made, was the most finicky. Will not make again, but I think rolling the dough thinner would have helped and grease needs to be a bit cooler than suggested.
Was this review helpful? [ YES ]
5 users found this review helpful

Easy Rum Cake

Reviewed: May 27, 2007
We all enjoyed this cake. The top becomes slightly crispy, the nuts caramelize, and the glad is not overpowering. Suggestions: Burn off the alcohol in the glad by lighting with a long lighter. The first time I tried this, it tasted of alcohol so badly, none could eat it. Also, this baked perfectly (golden brown) in only 40 minutes, not a full 60 minutes. I also used a butter pecan cake mix the second time and it was worlds better!
Was this review helpful? [ YES ]
30 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Apr. 6, 2007
I, too, have been baking cheesecake for years and while this is not my favorite, it is an excellent cake for those who are not skilled in making cheesecakes. The taste is very good, if not slightly on the 'eggy' side as some have noted. A hint of lemon zest and tablespoon of the juice of a fresh lemon. This makes the taste fresh and summery. As for the cracks, it is imperative one not open the oven during baking and do not open the oven until it has come to room temperature once more. A water bath is almost a must in most cheesecakes. It is too difficult to prevent cracking otherwise. This yields a creamy consistency throughout and no cracks.
Was this review helpful? [ YES ]
7 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States