Janis Recipe Reviews (Pg. 1) - Allrecipes.com (11064172)

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Chocolate Crinkles II

Reviewed: Nov. 15, 2014
I tried this recipe for the first time tonight. I have never eaten or seen this cookie before but found it while perusing the site for some new chocolate desserts. I need to make a variety of chocolate desserts for a chocolate and champagne event I do at my home in December and this looked very snowy and good for the season. It also looked pretty easy and I had all the ingredients on hand so I decided to give them a try. I refrigerated the dough for 4-5 hours. I can't believe I have baked for so many years and never come across these cookies. They were so easy and came out so perfectly. I baked them for 15 minutes and that was just right for my oven. I ended up with 4 dozen instead of 6 so that is probably why mine took a little longer. I put parchment on the cookie sheets and could lift off easily with my hand. No sticking at all. I made the first two batches exactly according to the recipe and then added a handful of chocolate chips and macadamia nuts to the last two. Both were very good but really do taste like a cake-like brownie. I have had a lot of trouble lately with my cookies going flat so I was delighted that they kept their mounded shaped. I rolled the balls in quite a bit of powdered sugar and it stayed on beautifully making the perfect affect. They looked just like in the pictures.
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Pumpkin Roll II

Reviewed: Oct. 19, 2014
I made this the other day for a party and everyone loved it. I had never made a pumpkin roll before and even though it was a bit messy when rolling it in the powder sugar it was easy to make. It only took about 1/2 half of a small can of Libby's pumpkin. I made it exactly according to the recipe except for one little change. I only added 1/4 cup walnuts because that is all I had. Wish I'd had more because it would have been even better with the recipe's suggested 1/2 cup. One of the reasons I liked this so much is because it was not heavily spiced and not super sweet. It sliced up beautifully after I wrapped the finished product in Saran Wrap and refrigerated it overnight. Thanks for sharing. I will definitely make it again.
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Shrimp Scampi Bake

Reviewed: Oct. 13, 2014
Flavor was ok but the sauce was very watery-too much like a broth. I imagine this is from putting in raw shrimp without any kind of prep. Definitely can't compare to regular scampi. I wanted a comparable recipe I could make in the oven and then put on an hors d' oeuvres buffet but this did not give the best results. I made it exactly according to the recipe but maybe large shrimp would have worked better? Would definitely not use less butter because then it would really be watery.
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Chicken and Mushroom Chimichangas

Reviewed: Oct. 9, 2014
I made this for one of our first hearty meals of the fall and it was delicious!! I made it exactly according to the recipe as I always do when making something for the first time and wouldn't change a thing next time. Chef John says this is not a Mexican dish but where I was raised in Southern California it would sure pass for one. Mexican food does sometimes have mushrooms. I did top them with all the suggested options and they made it exceptionally good. My mushrooms got a little chopped up as they cooked, rather than staying sliced, but that only enhanced the flavor of the filling. I did fudge on one thing. I could not find Mexican Oregano in any of the stores I went to and since it was just a pinch I added regular. Really didn't notice it or any difference since I am not familiar with Mexican Oregano. Really liked that it was browned and not fried. It certainly didn't need to be. Keep up the good work Chef. I have yet to find one of your recipes that I don't like. My husband, who is a tough critic raved about this one.
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Chicken Kiev

Reviewed: Sep. 12, 2014
This is a pretty good recipe but I have always had Kiev made with Tarragon NOT dill. Tarragon lovers should try it that way.
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Easy Chicken Enchiladas

Reviewed: Aug. 11, 2014
It was quick and easy and I followed it exactly
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Raspberry Lemon Muffins

Reviewed: Jun. 17, 2014
I tried this recipe for the first time today and my husband and I both loved it. I typically make a recipe exactly according to the directions the first time but this time I did adjust a tiny bit. I used a tiny bit more salt (just didn't level the 1/4 teaspoon) because a lot of muffins seem bland to me. I added a few drops of vanilla (about a half cap)and used 3 tablespoons of fresh Meyer lemon juice and the zest from 2 lemons (probably 2 teaspoons)and did not use the lemon extract. I used 1 1/2 cups fresh raspberries. Sprinkled the tops with two small packets of turbino sugar before baking which added a nice glistening topping. They were really good! I loved the density and that they were not too sweet. My husband ate 5 the first night (they are small even though the muffin cups are full). Twelve muffins baked perfectly in 16 minutes. The paper liners were a little tough to peel off but didn't ruin the muffins. I will look for some suggestions to correct that. Will definitely make these again. Thanks for sharing Kathy.
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Baked Teriyaki Chicken

Reviewed: Jun. 9, 2014
I made this for the first time yesterday. As always, when making a recipe for the first time, I followed it exactly-well almost exactly. I truly intended to, but forgot the vinegar & didn't realize it until I was putting the chicken in the oven. I also accidentally used my 1/3 measuring cup for the sugar instead of my 1/2 cup & put the sauce on the chicken all at once. I inadvertently marinated it for 30 minutes as I was distracted by being on the phone and/or got confused by reading so many different reviews. I used regular soy sauce & we did not find it salty at all. I didn't salt the breasts. It was a little sweet but I am sure if I had added the vinegar it would have cut that down. In any case the sauce was really good, I love the stickiness of the glaze and will definitely make it again but double the sauce. I am sure that if I pay attention & follow it exactly it will be perfect next time. I did sprinkle with sesame seeds as a garnish but don't consider that changing a recipe. Definitely line the pan with foil! My oven is convection & bakes a bit hotter than normal. When I set the temperature at 425 it automatically dropped to 400 so that is what I cooked them at. I used two skinless, boneless breasts that were quite large so I cut them in half lengthwise. I turned them over & basted at 10 minutes & then again at 20 minutes. Chicken was done at 30 minutes & very juicy. Enough for two people & still had one piece of breast left over. Thanks for sharing Marian!
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Lemon Square Bars

Reviewed: Apr. 28, 2014
I made these today and they were very good with a few exceptions. My oven is typically very accurate but the crust got too brown when baking it for 15 minutes and the filling got too dark baking it for 30. Could be that I should have lowered the temperature since I did not use a glass pan but the same metal one as shown on the video. The only small change was I added the zest from one lemon to the crust mix before baking. One note regarding the video. I sprayed my pan with a cooking spray and then put in parchment and sprayed that as suggested. It made it almost impossible to get the bars out and I have never had this trouble before. I lost half the bars. Won't do that again. The flavor of the bars and crust was very good. I used Meyer lemons and they always add flavor. Any tips on storing them so they don't get soggy?
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Chef John's Italian Meatballs

Reviewed: Apr. 28, 2014
I tried these meatballs for the first time today. I made them exactly according to the recipe like I always do when I try something for the first time. Whenever I am looking for a particular recipe I always try Chef John's first so this was a little disappointing. I'd like to make a few comments that others can use or take with a grain of salt (excuse the pun): 1.The red pepper didn't make the meatballs spicy or hot so I wouldn't hesitate to use it again. 2.The meatballs were not "Italian" enough for me so I, like others, would increase the Italian spices or use fresh & 4 cloves of garlic would have been better than three. 3.The onions only took about 10 minutes to become transparent. You don't want them to brown and taste like "fried" onions so watch carefully. 4. The recipe had too much onion and made them taste like meatloaf. I would cut back or eliminate next time. 5. I felt 40 smaller meatballs would be better in the sauce. I made thirty but they seemed big. 6. Mine browned only slightly but I didn't keep them in longer as I didn't want them to dry out. May try 450 degrees & decrease the time if I decrease size. 7. I used at least 1/2 cup of parsley, pressed down, and it was fine. Question: Any tips on how to keep them from going flat on the bottom? All in all a pretty good recipe I will try again. Video shows good instructions for forming and mixing. Thanks Chef John.
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Slow Cooker Lemon Garlic Chicken II

Reviewed: Dec. 21, 2013
I followed the recipe exactly so I don't know what I did wrong but this was just a basic cooked chicken breast with a little browned lemon juice on the bottom. Maybe I am missing something but it just tasted like a dry piece of diet chicken.
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Easy Chicken and Corn Chowder

Reviewed: Nov. 7, 2013
I made it exactly according to the recipe which I always do for the first time. I made this chowder using rotisserie chicken from Costco. I did cut the recipe in half because it is only my husband and myself at home. We liked it very much, especially the tip about adding the vegetable to the roué. I will do that more often in the future. It was very good but could have used a little more flavor so you don't need to add so much salt & pepper. I'd hate to add an herb like rosemary or cumin because it would change the flavor too much. We did have leftovers and I added a little more salt & pepper, a little poultry seasoning and 3 strips of crumbled bacon as others suggested. This enhanced the flavor without really changing the original taste. For all those who left out the carrots and celery I would like to offer a tip. Diced them until they are teeny-tiny. My husband always pulls the carrots out of stew, soup or chicken pies but he doesn't even notice them when I do this and I get to add those flavors. I am sure I will make this again. Thanks for sharing Athyna .
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Suzy's Mashed Red Potatoes

Reviewed: Oct. 31, 2012
This is a great mashed potato recipe. I made it exactly according to the recipe but when making it for the second time tonight I will cut down the milk to 1/3 cup to firm them up a bit. Delicious with Beef Bourguignon.
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Slow Cooker Pheasant with Mushrooms and Olives

Reviewed: Jan. 3, 2010
I made this recipe exactly as it was written and my husband, the hunter, and I both loved it. I was a little hesitant about the olives but I too hate it when people alter a recipe before even trying it so I left them in. I was glad I did because you don't taste them specifically they just add to the yummy flavor. I did need to add a little more olive oil for browing because the coated meat absorbed it pretty quickly. The next time I make this recipe I will save the leftover broth from the can and add more as needed (the mixture was pretty thick when done) about 15 minutes before serving. I served it with noodles but would use rice next time. I have a few tips for those who commented about the tiny bones because I have experienced that in the past. These tips alleviated the problem. #1 Do not overcook. I cooked these for 4 hours on high and they were moist and perfectly cooked. #2 and most important. Debone the breasts before cooking. You don't really lose much meat (I breaded every small piece)and by taking out the ribs you eliminate the small bones. If you don't overcook them the legs stay pretty much intact. This also helps you catch any BBs that might have been missed during cleaning. Thanks for a great pheasant recipe MBETHCOOKS. I've been looking for one for a long time and this is the one I will use from now on.
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