janisko Recipe Reviews (Pg. 1) - Allrecipes.com (10832382)

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Fluffy Cake Doughnuts

Reviewed: Jul. 26, 2012
I followed the directions given by Jmyslm, the pastry chef, except that I didn't omit the cinnamon. I used Penzey's Ceylon cinnamon, which is VERY mild... "I like to add 2T. melted butter instead of shortening, omit the cinnamon in the batter, use buttermilk instead of milk and bake them at 400' for 8 to 9 minutes. Once finished, a quick dunk in melted butter and a roll in white sugar, granulated brown sugar and cinnamon (combined of course) makes a donut my customers crave." I've tried lots of recipes for baked donuts, never finding one I considered to be worth the effort. This one is fantastic, although still not like a fried donut.
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2 users found this review helpful

Asparagus Parmesan

Reviewed: May 28, 2012
With adaptations I make this almost every week now. Here are my changes... First, I make it either in the oven or on the grill (in a slotted grill pan). I lightly coat the asparagus with oil and lemon juice. You don't taste the lemon but it brings out the flavor. I sprinkle liberally with Kosher salt and freshly (coarse) ground pepper. You can use almost any oven temperature but it takes about 10-15 minutes at around 350 degrees. When it's almost done I sprinkle with freshly ground Parmesan cheese.
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6 users found this review helpful

Herman Coffee Cake

Reviewed: Mar. 15, 2011
I have been making this coffee cake for probably 30 years and still love it. Because it's so sweet I use just powdered sugar mixed with milk for the glaze. It gives it a great appearance without adding a whole lot more fat/sugar and still allows the topping to remain crispy. Our favorite variations include 3 cups of cut up apples along with the nuts and raisins or a large can of cut up peaches and the nuts. I also use a little more cinnamon - 2 t. For best flavor it is best to make the coffee cake a day ahead. The flavor becomes more intense as the days pass. The secret to success with the Herman starter is to keep it at room temperature and to avoid using metal spoons or bowls.
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7 users found this review helpful

The Best BLT Dip

Reviewed: Feb. 25, 2011
The recipe as written has way too much mayo and sour cream. I make it with one cup each on the mayo and sour cream to a pound of thick sliced bacon. I cook the bacon well and break it into pieces but keep them large enough to be recognizable. Since it's BLT dip you don't want bacon "crumbs." You don't need any additional salt. The bacon adds enough on its own. I skip the garlic, too. Think about it... you don't put garlic on a BLT sandwich. It overpowers the BLT flavor. For tomato I use the giant cherries (or other less liquidy tomato) and just cut them up. Chopping would bring out too much moisture. The equivalent of one tomato is not nearly enough. Add tomato until it's to your liking. Serving with pita or bagel chips is far better than using bread but it is great with toast points.
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8 users found this review helpful

Popcorn Salad

Reviewed: Feb. 25, 2011
I make this recipe during the summer for outdoor barbecue parties. My version is pretty much triple the ingredients listed and I always use 1/2 cup finely chopped onion instead of the chives. I also use far less bacon - 1/2 lb. for a triple recipe. I find that mixing all ingredients together EXCEPT for the popcorn helps to blend the flavors. I add the popcorn just before serving. If you have Old Dutch popcorn available in your area it's the best brand to use. It has few hulls and isn't overly salted. Any commercial popcorn will work better than homemade because it's lighter.
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9 users found this review helpful

Movie Star Popcorn

Reviewed: Feb. 25, 2011
Who woulda thunk it? LOL Using half butter and half coconut oil was amazing. And like another reviewer mentioned... coconut oil is no longer considered unhealthy and is in fact the healthiest of oils (do use organic). I used the 3-kernel system and when they popped I added the balance. It really does work well to have the fat properly heated. We topped ours with a good sprinkle of caramel pecan topping from Fireworks Popcorn in Wisconsin. They have amazing toppings.
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4 users found this review helpful

Eclair Cake

Reviewed: Feb. 24, 2011
I've been making this dessert for at least 10 years and it's always a huge success. My recipe is a tiny bit different.. I use French vanilla pudding and add 1 t. of vanilla to the filling. If you use canned frosting that you nuke slightly it is much easier to frost. And it is absolutely necessary to refrigerate overnight if you want good results. For special occasions I make a HUGE cream puff with a hole in the center. I cut it in half horizontally and then add the filling. I believe that's where the name came from as the original recipe did call for a cream puff instead of graham crackers. Made this way it would look more like an ├ęclair and knocks people off their feet!
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4 users found this review helpful

Bran Flax Muffins

Reviewed: Feb. 20, 2011
My husband is a big fan of both bran and flax but wasn't impressed with these. He said not to make them again. I did taste them and found them to be just okay.
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2 users found this review helpful

Lemon Fluff

Reviewed: Feb. 20, 2011
I am giving this a five because of the response everyone had to it when it was served on a hot summer day. It's very light and refreshing.
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1 user found this review helpful

Fresh Tomato Pie

Reviewed: Feb. 20, 2011
I have been making a version of this tomato pie for several years and find it to be amazing BUT only when made with fresh home-grown tomatoes. My variation includes several changes, the first being that I use TWO refrigerated crusts that I kind of piece together so there is a nice ring around the edges and enough thickness at the bottom. I also use a whole lot more onion that I chop and caramelize before adding to pie, alternated with tomato layers. I also use Italian blend cheese (Mozzarella, Asiago, Provolone and Parmesan) along with the Parmesan. It is important to drain the tomatoes extremely well and then pat with paper toweling to get out any possible extra moisture. Don't skimp on the freshly ground black pepper! I grind it liberally over each layer. The most important change I made is to liberally sprinkle Italian bread crumbs into the bottom of the crust. This pie produces a great deal of moisture and the crumbs will absorb any excess. On several occasions I've put a middle layer of browned Italian sausage. Yum!
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13 users found this review helpful

Slow-Cooked Oriental Chicken

Reviewed: Dec. 27, 2007
With adaptations I gave it five stars... When mixing the sauce I eliminated the water, added the juice from a large can of pineapple tidbits, doubled the brown sugar, increased the garlic and added 1.5 T. of Minute Tapioca as a thickener. I stirred in the pineapple tidbits at the very end just to heat them. Without the pineapple and its liquid there wouldn't have been enough flavor or sauce for the rice. YUM! It's a keeper.
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44 users found this review helpful

Better Than Sex Cake II

Reviewed: Dec. 27, 2007
WOW! I did make several changes based on other comments. First, I used Duncan Hines (always the best). I poked the holes with a wooden spoon all the way to the bottom and used a full 14 oz. can of sweetened condensed milk and a 12 oz. jar of caramel ice cream topping. I poured in half of each and then repeated the process. I also used an 8 oz. bag of Heath bits. I made the cake a day ahead as suggested and added the whipped topping and garnish just prior to serving. I wasn't totally impressed with the cake until my husband had a leftover piece a day later. By that time the liquids had been evenly absorbed into the cake and you could taste the caramel, which we couldn't when it was originally served. So, the secret to developing the best flavor and texture is to make it TWO days in advance. Just cover it tightly and put it in the refrigerator. Trust me, you won't be sorry. It improves with age.
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38 users found this review helpful

Bubble Pizza

Reviewed: Jul. 22, 2007
Based on other ratings I was hoping it would have more flavor by adding additional seasonings, sauce, etc. Nothing helped. It was bland, dry and had very little flavor except for the over-powering taste of the refrigerator dough.
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3 users found this review helpful

Broccoli and Tortellini Salad

Reviewed: Jul. 22, 2007
I made some changes to simplify the recipe. It was a huge hit. I used 12 oz. of dry tortellini and a 1-pound bag of frozen broccoli (defrosted). I also increased the mayonnaise to a full cup and the cider vinegar to 2 tablespoons (to balance the sugar). I cut the red onion to 1/4-1/2 cup. I highly recommend mixing half the dressing into the salad so the flavors blend. At serving time add the remaining dressing, bacon and seeds to ensure that they stay crisp.
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4 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Jul. 22, 2007
I made numerous changes and came up with a quick dinner that is quite tasty and uses ingredients we all tend to have on hand. I started by using a full pound of boneless, skinless chicken breast cut into strips. I browned it with garlic and seasonings and then shredded it in my food processor. I doubled the onion, increased the chicken broth to 4 cans (eliminating the water), substituted 1 cup of medium salsa for the tomatoes (eliminating the oregano, cilantro and chilis). I also cut the chili powder to a half-teaspoon and eliminated the hominy. I'm afraid it was a completely different recipe by the time I finished but it was quite tasty and much easier to make with fewer ingredients.
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4 users found this review helpful

Grandma Flo's Shipwreck

Reviewed: Jul. 22, 2007
From reading all the other reviews I knew I'd have to make several changes to what appears to be a bland and fairly dry casserole. Once I did that it was a FANTASTIC recipe for a quick dinner that holds well in the refrigerator. It came out as a cross between chili and stew that my husband fell in love with. I made these additions/changes... I pre-cooked the ground beef with additional onion and seasonings. I cubed the potatoes, coarse-chopped the onion (using a large one), added 1/2 t. Penzeys bay leaf seasoning, 1 t. Morton's Natures Season, one rounded tablespoon of jarred minced garlic in liquid (the type from the produce dept.) and 2 8-ounce cans of tomato sauce. I also mixed everything instead of layering so the flavors would blend. I used a 3-quart casserole and baked it covered for 75 minutes. I then uncovered it, topped it with 4 oz. of shredded cheese and baked for an additional 10-15 minutes.
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9 users found this review helpful

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Oct. 28, 2006
Like many of the others I made the recipe adding additional brown sugar as well as cinnamon and nutmeg and far less fresh ground pepper. I also browned the chops for additional flavor. My pork chops were quite thick so weren't done with the apples and sweet potatoes so I removed the vegetables and continued to cook the pork chops alone. The next time I make it I will use the regular cut pork chops and sectioned, rather than sliced apples. I will also quickly carmelize the onion slices. All in all with some variation it's a wonderful recipe and definitely worth the work to customize.
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2 users found this review helpful

 
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