janet Recipe Reviews (Pg. 1) - Allrecipes.com (11790032)

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Best Brownies

Reviewed: Nov. 8, 2013
For cake brownies (not fudgy), these are perfect. Don't skip the frosting (I used up some leftover chocolate ganache)--too dry without!
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One Bowl Brownies

Reviewed: Jun. 22, 2012
These are so rich and fudgy... the kind of treat that will satisfy a chocolate craving when nothing else quite cuts it. I used about 1 3/4 sugar since I ran out. SO dark and delicious! Not a cake-like brownie***
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3 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Feb. 16, 2012
This pie is SO easy to make and truly a crowd pleaser! I was worried about it setting since I used soy milk but it came out fine and perfectly fudgy! I made the butter flaky pie crust from this site as well and topped it with fresh whipped cream.
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Feb. 15, 2012
This crust was really easy to make and highly workable, but not all that flaky and rather dense. It's functional but not going to impress anyone.
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1 user found this review helpful

Mini Pumpkin Whoopie Pies

Reviewed: Nov. 21, 2011
These were fantastic, as is... And deceptively easy! The dough is pretty sticky, so I just scooped a small amount out with a spoon for each cookie and slid it off onto the cooke tray, then dabbed at it to get the right shape. I used a frosting bag for the filling, which I highly recommend. Next time, I will probably try it for the dough too. Thanks!
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4 users found this review helpful

Curry Sauce

Reviewed: Sep. 19, 2011
I will start with the disclaimer that I did not have all the spices necessary, so had to make some substitutions. The ginger was so overwhelming though, I'm not sure it would have mattered what else I put in. I would start with maybe 1 tablespoon, then add to taste. 3 is way too much. I also thickened with about a tablespoon of cornstarch at the end.
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2 users found this review helpful

Plum Quick Bread

Reviewed: Sep. 6, 2011
I scaled this recipe down to "4 servings," which filled 2 small ramekins. I didn't have eggs or oil, but I decided to experiment and subbed plain yogurt for both! It turned out fantastic (and much healthier by accident)! The consistency was more moist/less bready, but I also was very generous with the plums, so I think that added moisture. I personally preferred it cold. Try the yogurt if you dare :)
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Photo by janet

Cottage Cheese Roast

Reviewed: Sep. 5, 2011
In case anyone else has the inclination to shape this like a meatloaf in a casserole dish, don't. Apparently, it says "spoon" into loaf pan for a reason, otherwise it will spread out flat! Now that that's established, on to the review. This was yummy, and tastes very much like a meatloaf (as vegetarianly possible). I also added, and highly recommend, chopped celery, onion, and carrot... adds texture and gives it more of a savory flavor. I also omitted the walnut's so the added veggies made up for the crunch without blowing a hole in my wallet. I left out the oil too (didn't and still don't see its purpose), only used 3 eggs, and threw in another handful of cornflakes. Thanks for the vegetarian comfort food!
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12 users found this review helpful
Photo by janet

Sock It to Me Cake IV

Reviewed: Aug. 9, 2011
I don't particularly like sock it to me cakes, but this was probably the best version of one I have had. Watch the time carefully! I baked a mini round cake and a 9x13. I took the mini out at the perfect time and it was wonderfully moist. I left the 9x13 in a little bit longer and it came out spongy. I noticed that the cake mix package called for butter, not oil, so I may try that on the next attempt.
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Photo by janet

Spinach Cheese Pie

Reviewed: Jul. 31, 2011
This was delicious, and it could not have been easier! I did use frozen spinach (squeezed) and added some chopped green onions (just trying to get rid of them, but otherwise followed the recipe exactly. Some people mentioned that it was bland, maybe I was just generous with the spinach, but I did not find it to be so, and that is usually my first complaint. I also almost always add garlic, but I resisted this once, and I'm so glad I did! mmmm spinach!
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Green Bean and Potato Salad

Reviewed: Jul. 17, 2011
LOVED this! The only major change I made was to cut the olive oil in half (seemed to solve the "too much sauce" problem other users had), and it was delightfully acidic. Subbed yellow onion (didn't have red) and soy sauce for the worcestershire sauce... perfect summertime salad! Best overnight!
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3 users found this review helpful
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Hot and Sour Chinese Eggplant

Reviewed: Jul. 11, 2011
This was excellent. I followed the recipe exactly, except I did not have chile pepper or oil so I subbed 5 or so dashes of Goya hot sauce, and it was the perfect amount of heat. I also added half an onion, chopped. After pouring in the sauce, I reduced heat to low and let cook for at least 5 more minutes so the eggplant would absorb the flavor. Delicious... and for the record, I have been to China!
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Roasted Beets and Sauteed Beet Greens

Reviewed: Jul. 1, 2011
The flavors of the earth come together in this dish. I roasted my beets with a little balsamic vinegar and rosemary and served with a dijon-yogurt sauce. Yum!
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19 users found this review helpful

Quick and Fresh Gazpacho

Reviewed: Jun. 27, 2011
Used exact ingredients and measurements. If I used this recipe again, I would only blend half the ingredients, so some of the distinct flavors would be retained and I would also add tomato juice to give it a stronger base. But there are other recipes on this site that I prefer; the only advantage to this one is the short ingredient list.
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4 users found this review helpful

Quick Classic Gazpacho

Reviewed: Jun. 27, 2011
Used exact ingredients and measurements, but the end result was slightly watery and lacked robustness of flavor. I might try adding tomato juice to the base.
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6 users found this review helpful
Photo by janet

Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jun. 18, 2011
This was delicious!! I used asiago cheese instead of parmesan and dried sage instead of fresh... turned out great! If using dried, I would recommend cooking with the shallots to bring out the flavor. My potato was plenty sweet, so I omitted the sugar too. The ginger was a nice touch, and I probably added a little more than suggested.
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Sicilian Ricotta Cheesecake

Reviewed: Jan. 3, 2011
This is delicious as is and best warm out of the oven! Surprisingly, I blind tasted fat free and regular ricotta versions of this with my mom, and we both liked the fat free taste better! The regular was closer to the consistency of a cheesecake, but I liked to fluffiness of the fat free just fine. Must try it warm... yum!
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Photo by janet

Janine's Best Banana Bread

Reviewed: Jan. 3, 2011
I originally rated this recipe 3 stars when I tasted it warm, but after having it later and it was still moist.. 4. Not a 5 because it still lacks a richness in flavor that I think a 1tsp of vanilla extract, subbing brown for some of the white sugar, and a pinch of cinnamon might fix! Good base!
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Pumpkin Black Bean Soup

Reviewed: Dec. 27, 2010
This soup is absolutely delicious with one major variation! Reduce the vinegar to 2 tsps and sub apple cider vinegar for the sherry vinegar (really brings out the pumpkin). I also made it vegetarian by omitting the ham and substituting vegetable stock. To make up for the missing flavor I sauteed 1/2 tsp cumin and 1/4 tsp cayenne powder with the onions and garlic, and used chipotle diced tomatoes. Once everything was combined, I added 1/2 tsp cinnamon to bring out the pumpkin flavor and WOW!
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4 users found this review helpful

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