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Easy Never Forgotten Guacamole

Reviewed: Feb. 15, 2015
What's usually so great about guacamole is how wholesome it is. I made this recipe because I didn't have any tomatoes. I thought it looked a little strange, but because it had gotten such a rave reviews, I made it anyway. I'm not kidding, I could barely taste the avocado. I even added extra salsa so that I might have some sort of vegetable flavor, but all I got was a heavy dairy.
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Japanese Salad Dressing

Reviewed: Nov. 25, 2013
I'm always nervous to try a recipe with so few reviews, but i had company over and gave it a shot. Perfect! I didn't have fresh ginger so used powdered and reduced oil to 1/3 cup. Otherwise followed recipe exactly. An absolute hit. I'm making it again for a luncheon tomorrow. Highly recommend if you like the hibachi-restaurant favorite!
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4 users found this review helpful

Braised Chicken Breasts in Tasty Mirepoix Ragout

Reviewed: Jan. 29, 2013
I think I have to say that I really didn't "get" this recipe. I followed it exactly as written but ended up cooking it for around three hours. The broth never thickened much, so I ended up with something that wasn't soup and wasn't stew. It's basically just boiled chicken breasts in broth with vegetables. Mine was also very salty - I wouldn't add more salt (broth has plenty). The chicken itself had OK flavor and was very tender, but I am not sure what to do with the sauce. My two cents.
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Mushroom Chicken Piccata

Reviewed: Sep. 19, 2012
I made this recipe exactly as written, except I substituted flour for cornstarch and skipped the parsley garnish. I served it with bowtie pasta (for kids). This recipe was excellent. The chicken was tender, the sauce was flavorful, and even my horrendously picky kids loved it! My only complaint was that there wasn't enough sauce in my opinion, so I will probably make more next time. But very minor complaint! We'll add this to our regular rotation! I only wish there was something less fattening than butter for this, but then I'm guessing that's why it was so good. :)
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12 users found this review helpful

Sweet and Sour Drumettes

Reviewed: Jul. 21, 2012
I used half sugar and half honey on other reviewers' suggestions. I also used Panko (Japanese bread crumbs) instead of flour. My biggest issue with this recipe was that the legs kept "bleeding." (I made it for company and couldn't serve it the first time!) The second time I made it, I even soaked the legs in ice water for quite some time, but still, when I cooked it, there was visible blood on half the pieces. The taste is good, and I think I will make it again. But I will use breasts (even though I know that will change the taste), and I will thicken the sauce with corn starch or flour and brush it on instead, as per another reviewer's suggestion. By the recipe, it ended up nice and crispy where I had fried it, but then soggy at the bottom, where the sauce had accumulated in the bottom of the baking dish.
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Chocolate Surprise Cupcakes

Reviewed: Apr. 21, 2012
I was really skeptical about these, especially since the cake batter doesn't contain eggs. But the chocolate cake is even moister and fluffier than box cake, which I think is hard to beat in the "moist and fluffy" department! In the first batch, I tried to push the cream-cheese mixture down into the cupcake and cover it a bit at the top, to "hide" the filling inside. But when I did that, I really couldn't even taste the cream cheese mixture. That mixture is really not intended to be a liquidy center, just a punch of different taste in an otherwise normal chocolate cupcake. The chocolate chips do give it a bit of the liquidy feel. I'd recommend sticking with a dollop at the surface, and not trying to make it a center thing. I used milk chocolate chips instead of semisweet because that's what I had on hand, but I think semisweet would definitely have been better. Milk was too sweet. I also had a lot of the cream-cheese mixture left over. You could cut down on the ingredients to make less of it. Great treat especially for kids, and easy to make. My nearly-2 and 3-year-old girls helped me, and I didn't have that usual "let them lick the beaters" guilt because of raw egg. There is no egg in the cake! :) (I might have snuck some myself.)
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2 users found this review helpful

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Apr. 16, 2012
This recipe was good and very easy to follow, although pretty time-consuming. A few reasons for the less-than-five rating ... One is that even though I doubled the white chocolate in the cheesecake, people still couldn't taste it in the cake unless I told them it was there, so I figured next time, I'll leave it out and save a tiny bit of fat (there's lots more where that came from, and the white-choc flavor really comes from the sauce!) ... I added a graham-cracker crust (just butter, sugar, and crushed graham crackers), and that was a good add. The sauce was great, but I keep discovering I don't like alcohol in cooked food, just personal preference. So I think next time, I'd make the same sauce but leave out the brandy -- not sure if it will turn out too thick, but at least my kids will be able to eat it! (I refrigerated mine before serving, and it was not runny at all as compared to other reviewers.) Be careful not to overbeat the cake mixture, or you'll get bubbles. I used the bath, and it was done very nicely.
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Strawberry Spinach Salad I

Reviewed: Apr. 16, 2012
I made this recipe exactly to the recipe, and it was fantastic. I did toast the poppy seeds and sesame seeds. I took the spinach leaves to a party separately from the strawberries (didn't want the strawberries to wilt the spinach) and made the salad in a flash at the party. Didn't need all of the dressing, so brought it home for use on other salads. Fantastic mix of flavor. Will definitely make again!
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4 users found this review helpful

No More Salty Easter Ham

Reviewed: Mar. 28, 2012
Very yummy, and although I agree it doesn't taste salty, also agree it's not the most healthy meal! Lots of fat and sugar, but I have to say the taste was quite good. My kids quite liked it. I made it according to recipe, except that I ended up putting it in the slow cooker at the end of the cooking time because I needed to leave the house and didn't want it to overcook in the oven. The measurements for the milk, pineapple, and brown sugar really don't matter. Just cover the bottom of the pan as instructed with the milk, and use enough brown sugar and pineapple to cover the ham. Drain the pineapple really well, and pack the brown sugar hard with your hands. I didn't have any trouble getting it to stick. My 3-year-old even helped. Must say, the milk did get a bit weird, sort of curdly after cooked. I might pour off most of the milk before cooking, as suggested by another reviewer, if I did this one again.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 28, 2012
Absolutely fantastic. I made one batch of this precisely to recipe, but I took it out at just over 170. I did another half batch and cut the salt according to some of the reviewers, and this batch I did in the slow cooker. I strongly preferred it with more salt, and even though the meat was fantastic from the slow cooker, the skin didn't have a chance to get crisp. (I actually took it out of the crock pot and put it in the oven for a few minutes at a really high temp just to get the skin a bit more crispy. Worked well, but again, really preferred the to-recipe flavor best.) I didn't baste, brine, add butter -- nothing. And the meat fell off the bone. Fantastic! I had never roasted a chicken in my life and made this for a potluck. Risky! It flew off the table, and everyone loved it!! Have made a huge amount of the spice mix to use it whenever we're in the mood. Right now, I'm trying it just with drumsticks -- my picky kids (ages 5, 3, and 1) loved it!
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6 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Feb. 19, 2012
Excellent recipe. You may want to consider a larger loaf pan, as it's quite a lot of batter and sometimes I have trouble with getting the loaf cooked uniformly all the way through. Sometimes I end up using foil over the loaf at the end of the baking time so the top doesn't burn. Also... I Always sub chocolate chips for the nuts. YUMMY!!
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2 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Nov. 25, 2011
These don't taste exactly like the originals, but they are SO easy that it's totally forgivable! I've made these dozens of times. I've experimented with all types of sugar (1/3 of each brown/white/powdered, all white, half white/half brown)... they turn out great every time. And best of all, EASY EASY EASY! No creaming butter/margarine/shortening. Don't have to get out the beaters. You can bake a batch of these in less than half an hour from start to finish with ingredients you already have in the cupboard. Thumbs up for sure.
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6 users found this review helpful

Baked Penne with Italian Sausage

Reviewed: Nov. 22, 2011
This recipe was great. Even my husband liked it, without adding any condiment from the fridge, which he usually does (usually Tobasco)! I did change it a bit, as well, based on what I had at home and what other reviewers had said. I didn't have wine, so I used a bit of white-grape juice, red-wine vinegar, and some water. I also didn't have diced tomatoes with garlic, so I used whole canned tomatoes, cut them up myself, and added some garlic powder. I also added some fresh basil and dried seasonings (bit more basil, since I didn't have much fresh, and parsley). It was a bit oily -- I'm not sure you really need to use the olive oil, given how fatty the sausage is! But when my husband went for seconds, I knew I should review this one. My kids were mixed -- 2 of 3 liked it. The picky one didn't like the chunkiness of the sausage, but that's to be expected! Will definitely make again.
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3 users found this review helpful

Custard Pie III

Reviewed: Dec. 25, 2009
Our family didn't like this one much at all. Like someone else said, it was very "egg-y", and the texture was spongy, not creamy. I had been expecting a more pudding-like texture ("custard"), but it was more like a soggy flan-type dish. I won't make this again.
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