JEANETTEMT Recipe Reviews (Pg. 1) - Allrecipes.com (1080034)

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Southern Pulled Pork

Reviewed: Mar. 30, 2008
As a Texas girl living in Montana, I think many reviewers missed the point of what pulled pork is supposed to be. The meat is intended to have sauce added when placed on the bun. You want the smokey flavor of the pork (not all the spices). When you smoke a pork butt (or in this case, cooking it in the crock pot)the purpose is to get the pork very tender. You dress the pulled pork after its done with sauce, JalapeƱos, onions, swiss cheese, etc. This recipe is perfect for what it is intended to do--make the pork tender!
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779 users found this review helpful

Wassail Punch I

Reviewed: Jan. 3, 2003
I have been making this German favorite for over 30 years and I love it! The only thing I do differently is I cut the lemon juice to just one cup instead of two. I also make sure to use Apple CIDER not Apple juice. Apple Cider gives it a richer flavor and it holds up when heated better. Love the way my home smells when I make this during the holidays. Don't forget to try it with your favorite rum or brandy for a nice night cap. :)
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24 users found this review helpful

All-Time Favorite Sweet Potato Pudding

Reviewed: Dec. 26, 2010
This recipe is similar to the sweet potato recipe my mother used to make. She is from Barbados and they know how to use sweet potatoes. The difference is in her recipe-- she uses coconut milk (which can be found in a can in most grocery stores in the "ethnic" section instead of milk and we add about a cup of raisins which have been soaking for several weeks in rum! If you don't have that much time, soaking them in rum overnight will work, too! Instead of lemon juice we use lime juice plus using the zest of half of the lime right in the mix. The lime juice gives it a real Caribbean taste. I will substitute all spice or pumpkin spice for the ginger, cloves and cinnamon. This dish sure beats the boring sweet potatoes and marshmallow dish seen in most American homes. Give it a try for something special and different.
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18 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 24, 2003
Great recipe and easy to make. I used "baker's' sugar, which is very fine but not quite like powdered sugar. This sugar dissolves much faster which keeps the recipe from burning while trying to get the sugar to melt.
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9 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Mar. 23, 2008
I read many of the reviews before starting. First I used a butterflied leg of lamb. I spread the marinade on the meat side; chilled for four hours; then I took it out,used some twine to tie the leg closed with the marinade inside.I took the marinate that spilled out and used a brush to coat the outside of the lamb. Sprinkled some kosher salt and dried thyme and rosemary on the outside, then placed back in the frig overnight. Once lamb sat out for about an hour to bring up to room temperature, I placed on a roasting rack with a pan of water underneath; roasted for 20 minutes at 400, then turned down to 325 until internal temp reached about 135. I used an external thermometer that was set to go off at 135 then took the lamb out to rest. While resting it reached up the the 145 degrees. IT WAS PERFECT!! The key was having the water pan underneath the roasting pan. It help keep the lamb from drying out.
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5 users found this review helpful

Artichoke Dip I

Reviewed: Mar. 6, 2010
Very easy recipe. But if you want a creamy result, cook it in the microwave for five minutes stirring occasionally. I find that putting it in the oven causes the cheese to separate too much and the dish becomes oily.
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4 users found this review helpful

Chicken Tikka Masala

Reviewed: Jul. 26, 2012
Awesome and very easy recipe! I saw it this morning, stopped at the store after work to get the ingredients, got home and got the chicken marinating (just an hour) and it was great! i used plain Greek yogurt. I always read the reviews of recipes before I try them and I only added three teaspoons of salt total! I didn't add the jalapeno only because the cayenne was enough heat. I grilled the chicken using wood skewers in a grilling pan on my stove top using a little olive oil and it grilled perfectly. I did double the recipe (because my husband is a BIG eater) but I only cooked half the chicken. I will let the rest of the chicken continue to marinate for 24hrs and then it will be round two! My husband loved it and I must say it was just as good as the Taste of India Restaurant here in town! Now I can enjoy this simple dish anytime!
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3 users found this review helpful

LuvAnn's Guacamole

Reviewed: Nov. 2, 2006
Very easy to make. I was in Houston last week and was at a Mexican restaurant. The waiter made us quacamole at our table and it was identical to this recipe except he didn't put the jalapeno pepper in it. This is the best stuff!
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3 users found this review helpful

Beef and Irish Stout Stew

Reviewed: Mar. 16, 2008
Great recipe. I used Luv2eat's version here in the reviews and it was awesome. I did add just a little more brown sugar and worestershire sauce and it really gave the dish more flavor. I will make it again. I also served it with Champ as well.
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2 users found this review helpful

Cranberry Sauce

Reviewed: Mar. 1, 2008
What I like about this recipe is it can be used as a base for modification. In place of the orange juice, I used another juice high in antioxidants, Pomegranate juice! While it cools add 1/4 cup of orange cognac. Chill in frig for a day. My husband likes it just by itself during the cold and flu season...about 1/4 cup a day. In most regions cranberries are only sold during the holidays; so I stock up and keep the packages in the freezer.
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1 user found this review helpful

Garlic Mashed Red Potatoes

Reviewed: Dec. 26, 2007
Very simple recipe. Love the idea of boiling the garlic with the potatoes. Like everyone else here, I used more garlic. As a matter of fact, I used one clove of elephant garlic which has a sweeter taste and it was awesome! Will make again.
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1 user found this review helpful

Bonnie's Fruit Dip

Reviewed: Feb. 5, 2006
Excellent recipe as a base. Be sure to cream the cream cheese and the sour cream first. I didn't use the brown sugar, but instead I used white bakers' sugar which is very fine and mixes well. I added the sugar a little at a time and tasted it to be sure it was not too sweet. I also used strawberry flavored extract instead of the vanilla. At the end I used a little pure maple syrup. My Super Bowl party guests could not get enough of it!
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1 user found this review helpful

 
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