Joan Recipe Reviews (Pg. 1) - Allrecipes.com (1183478)

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Unstuffed Cabbage Roll

Reviewed: Aug. 7, 2014
This is really good as is, but the second time I made it, I did some things differently to add some more Eastern European flavor. First, after you drain the meat, add the cabbage to the empty pan and saute until it's a bit brown. Also add and saute a teaspoon of caraway seeds and a quarter teaspoon of allspice. Add some brown sugar to taste with the tomatoes. Serve with a dollop of sour cream on top. Yum!
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6 users found this review helpful

Garlic Chicken

Reviewed: May 6, 2013
For gluten-free folks: finely crushed potato chips make a good substitute for the bread crumbs--nice and crunchy with a good flavor. Maybe it's just me, but any recipe that calls for dredging something in crumbs really underestimates the amount needed. Same with this one--I ended up making more of the crumb+parmesan mixture so that there would be enough. I also mixed the garlic and oil in a zipper bag and then let the chicken marinate in that for several hours. Very tasty!
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Red Skinned Potato Salad

Reviewed: May 6, 2013
All the raves are true! This is one of the best potato salads I've ever made. I usually make the recipe just as written the first time, but this time my husband bribed me, saying that he would wash the bacon pan if I would add a little mustard. Who can turn down an offer like that? So I added a couple of tablespoons of yellow mustard, which gave it a nice subtle bite. I wish I had saved out half of the bacon to add right before serving. The crunch from the bacon was great when I first made this and tasted for seasoning. By the next day at picnic time, that crunch was gone, though the whole thing had a good bacon-y flavor.
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3 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Mar. 15, 2013
I made these again last night, and there was some pretty stiff competition to snag one of the leftovers for lunch today! My whole family loves this comforting dish. I like to add diced ham to make it more like an entree.
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1 user found this review helpful

Spicy Indian Chicken and Mango Curry

Reviewed: Mar. 15, 2013
Some in my family can't eat hot foods, so I substituted mild curry paste for the spicy stuff. It was still really tasty. I also substituted coconut oil for the vegetable oil--gives a little more flavor and healthier too. The recipe makes a lot--four very generous servings or, more likely, six normal ones. Best thing about this recipe is the lovely fresh taste from the mangoes and cucumber. Worst thing is the prep time--no way is it 25 minutes to cut up raw chicken, prep the mangoes, seed and slice the cuke, peel and slice the shallots. It's worth it, but this isn't a speedy recipe--unless you have a sous chef!
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Dill Sour Cream Potato Salad

Reviewed: Sep. 14, 2012
Two very important tips will improve your potato salad for life! First, boil the diced potatoes in water with 1 teaspoon of vinegar added. This will make the potatoes hold their shape well. Second, while the potatoes are cooking, mix up the oil, vinegar, s&p, and lots of dill. Drain the potatoes and immediately toss the hot potatoes with the dressing. Let stand at room temp until cool. This makes the potatoes soak up all that good flavor. Then add the rest of the ingredients, adding sour cream and pickles before serving. Follow this tip for all your potato salad recipes (toss with vinegar) and you'll never have bland potato salad again.
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Wild Grape Starter

Reviewed: Dec. 9, 2005
This worked great. I did it in late fall, and the temperatures in my kitchen were pretty cold, so I let it sit an extra day. It is bubbly and active now, about a month after I started it. Two cups of starter will raise two loaves of 100% whole wheat bread right over the tops of the pans! It has taken this long to develop the sour flavor--it was only mildly sour at first. A long, slow, cool-temp rise will make your bread more sour. Also, the bread becomes more sour as time goes by--on the second or third day it's pretty sour!
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20 users found this review helpful

My Best Clam Chowder

Reviewed: Dec. 9, 2005
This chowder is terrific. It's hard to go wrong with a stick and a half of butter and a quart of half-and-half! This is really rich and good. I followed the suggestion of other reviewers to double the amount of clams--perfect. I also added about 2 teaspoons of Old Bay seasoning to the vegetables while they were poaching. The carrots are tasty and add a nice touch of color; I wouldn't leave them out.
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2 users found this review helpful

Apple, Cranberry, and Pear Crisp

Reviewed: Oct. 24, 2005
Complete silence descended on the table as folks dug in to this dessert! It was so delicious for fall. I changed a couple things--added 2 extra pears, so therefore increased the rest of the ingredients (except apples) by 50%. I didn't have walnuts, so used pecans. One tip is to mix the topping ingredients in the food processor--just pulse until it looks like coarse crumbs--fast and easy.
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89 users found this review helpful

Roast Beef and Cheese Roll Ups

Reviewed: Apr. 6, 2005
The texture of this dish seemed a bit too wet to me the first time I made it, so the second time I was very careful to dry the roast beef slices between sheets of paper towels before filling them. Also, on my second go with this dish, I added parmesan cheese, dried parsley, and black pepper to the ricotta mixture. That helped. This recipe definitely gives you that Italian-style food fix, without the carbs from pasta.
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16 users found this review helpful

Candied Sweet Potatoes

Reviewed: Apr. 6, 2005
Really delish dish! I reduced the butter and sugar as others suggested, and I'm so glad because there was a little circle of melted butter around each serving on our plates! Watch you don't overbake it, (like I did!) because that makes it feel greasy instead of decadent with butter. Still so tasty!
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3 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Nov. 25, 2004
Let me just add my rave--perfect texture, wonderfully spicy, not-too-sweet treasure. My father, a 65-year-old cookie afficionado, said they were the best gingerbread men he had ever eaten. The dough was a bit sticky, especially when transfering the cut-out cookie to the baking sheet. I used waxed paper to roll them out, so I sprinkled the paper with a bit of flour just before cutting them out. My five-year-old son and I had a blast making them too. I will make these every year.
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Butter Icing for Cookies

Reviewed: Nov. 25, 2004
I was expecting the glossy icing you can dip cookies in--which this isn't! If you spread it, it looks a little rough--but it pipes beautifully. We used it to decorate "Eileen's Spicy Gingerbread Men" (on this site) and the sweet buttery flavor went well with that not-too-sweet cookie. It gets stiff when cool, so you may have to warm it up a few times. Really good icing.
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2 users found this review helpful

Osso Buco

Reviewed: Nov. 19, 2004
The flavor of this is phenomenal. I found breast of veal on sale and then found this recipe--unfortunately breast of veal has a ton of fat, so my sauce turned out greasy even after skimming. Not the recipe's fault though! My family loved it anyway--even the baby was cramming veal into his mouth with both hands! Will definitely make again--with veal shank next time!
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1 user found this review helpful

Cheeseburger Soup II

Reviewed: Nov. 13, 2004
While this is not exactly gourmet cuisine (come on, it has Velveeta!) it is really delicious. It's wonderful creamy comfort food for a cold day. I added a dash of cayenne, and didn't have the sour cream, but I'll add it next time. I also made it in the crockpot, sauteeing everything first and then tossing it in. Everyone loved it, even my hates-everything five year old. This dish will be a new regular.
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7 users found this review helpful

Apricot Chicken I

Reviewed: Sep. 11, 2003
Tasty! I made this with chicken leg quarters with skin removed--we don't like white meat here. Definitely making this again, but I think I'll use a fat-free dressing next time--the extra oil was just overkill. It's great to get a lot of flavor from just 3 ingredients!
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Bierock Casserole

Reviewed: Sep. 11, 2003
This idea, putting a filling between two layers of premade crescent dough, is a good one, and I think it could be adapted for other flavors. I made this with some of the suggestions for jazzing up the taste--dijon mustard, worcestershire, etc, and we all had seconds. I think it would also be good with canned or leftover corned beef, the sauerkraut, Thousand Island dressing, and Swiss cheese--fast reuben casserole. Good idea, Kathy!
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2 users found this review helpful

Thunderbird Stew

Reviewed: Sep. 6, 2003
Really terrific flavor for a cheap chuck roast. Odd how good these three ingredients taste together! I thickened the juices by melting 2T butter in a skillet and stirring in 2T of flour, cooking briefly, and adding it to the crockpot to make gravy. This fills all my recipe requirements--cheap, easy, and good!
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13 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Sep. 4, 2003
This smelled fantastic while it was cooking, but was so hot I couldn't even eat it. My husband, who is a huge fan of spicy food, ate a little, but then couldn't take it. We ended up going out for burgers. Sorry.
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1 user found this review helpful

Creole Chicken I

Reviewed: Sep. 4, 2003
Pretty good crockpot dish. Thanks to tips from other cooks, I knew to add some more spice. I used the spicy brand of chopped tomatoes, chorizo sausage, and added some red pepper flakes and chili powder along with the hot sauce. I also added thyme, garlic, and bay leaf. Still could have used some heat, but we all had seconds.
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1 user found this review helpful

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