jstorment Recipe Reviews (Pg. 1) - Allrecipes.com (11903976)

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Homemade Black Bean Veggie Burgers

Reviewed: Sep. 14, 2010
I was looking for a healthy meat-alternative burger and stumbled across this one. I took the advice of America's Test Kitchen and used 2 egg yolks instead of 1 whole egg to get them to stick together better which really helped with assembly and cooking. I also added Worcestershire sauce and 5 cloves of garlic instead of 3 and they were amazing. I've made them four times now, and even made them for a vegetarian friend and she said they were the best thing she'd tasted in months and months (granted she does have 3 kids and rarely gets a moment to eat, but I still took it as a compliment!). Serve them up with avocado, tomato, and other fresh fixins and you won't miss the meat at all, promise.
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2 users found this review helpful

Creme de Menthe Grasshopper Pie

Reviewed: Sep. 14, 2010
I thought it really lacked in mint flavor, and I'm not even the mint enthusiast in our family. I didn't have any creme de menthe liqueur so I used Creme de Menthe Torani's syrup instead, so maybe that's what contributed to the lack of flavor? Anyway, I gave it a second try for my husband's birthday as he LOVES mint, and ended up added nearly 2T of peppermint extract to the mint syrup which really added to the flavor. I added a dash of syrup to the crumb mixture too. I also cut down on the butter because as much as I love butter, 1/2 C was WAY too much and made it difficult to get it to cling to the bottom. Finally, I didn't reserve any cookie for the top and instead melted some chocolate chips over a double-broiler with some peppermint extract and drizzled it over the top which made it look 5-star and quite stunning. After the revisions, I ended up really liking it, but as it was originally written... not my favorite.
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5 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 2, 2011
AMAZING!!! I read through a ton of reviews for tips and tricks, and have made this twice now, and this is what I'd suggest: Really truly make sure your cream cheese is softened. If you don't let it soften enough, it will be lumpy and uneven. DO NOT OVERBEAT. I used beaters for step 2 and part of three through the milk stage. I then used a rubber spatula from the eggs on out. Really grease the pan and crust prior to adding filling. This will keep it from cracking. Finally, the crust really takes away from the heavenly filling. It did not have nearly enough butter. I followed the recipe exactly the first go around and although everyone loved the cheesecake, they agreed that the crust was essentially nothing more than crushed grahams. Use a traditional graham cracker crust recipe with more butter and some sugar, and bake it ahead of time. You don't want to have the perfect filling but have the crust fall short. Doing everything as suggested above will give you the most delicious cheesecake you will ever have in your entire life. I made it for my boss's bday and people who swore up and down that they hated cheesecake became converts. WOW!!!
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5 users found this review helpful

Kraut Bierocks

Reviewed: Oct. 3, 2011
WOW! These were absolutely amazing! I did end up having to add nearly an extra 2 cups of flour to bring the dough together, and also added a tspoon of salt because I can't imagine a bread dough without salt, but other than that I followed the bread recipe. I did end up altering the meat mixture after tasting it to suit it to our tastes, but these were such a hit at the Oktoberfest party I attended. Here's what I did: grab about a 2" ball of dough, flatten it and gently stretch it to about 4" or 5" in diamter. If this dough has been kneaded enough, you shouldn't have to worry about it breaking open, but don't push it. I put a very large spoonful of mixture in since the reviews all said they had a ton of filling leftover. You can add more than you think because the dough stretches nicely around it and I didn't end up with any extra filling (though I did cut down the filling ingredients slightly). AFter adding the additional 2c of flour, I'd say I was able to make about 2 batch of 8 or 9, & because the bread expands quite a bit during cooking, they turned out to be the size of a good sized burger w/ a beautiful bread to filling ratio. Brush the top with an egg wash (egg white and a quick splash of water) and sprinkle with a dash of sea salt and something like dried onions or Mrs. Dash for color and texture and appearance. Can't wait to try this one with different fillings; I think I'll try an orange egg wash mixture and make pumpkins for Halloween!
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World's Best Lasagna

Reviewed: Nov. 2, 2011
This is as excellent as everyone boasts. It's also very forgiving. I didn't have a lot of the ingredients so either substituted or left them out entirely. I just used 1 lb of lean ground beef and 1 shredded zucchini (add zucchini in towards end of cooking time so it doesn't get too mushy) as an inexpensive and healthy filler. I cut out most of the salt, didn't use fennel (might have to buy for next time though), and used dried parsley. I then added some pepperoni on top as requested by my husband and stuck it under the broiler to crisp up everything like a freshly baked pizzeria pizza. The "crunchy" top made this lasagna out of this world! I'm sure this would be amazing as stated, but again, I didn't have all of the ingredients and didn't want to go shopping, and added a couple ingredients to suit tastes. Excellent recipe!!!
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Premium Pizza Crust

Reviewed: Nov. 2, 2011
I am an avid home cook and have tried at least 30 different pizza dough recipes, ranging from simple to complicated. Pizza is always a favorite, so no complaints, but never really found a keeper, until this one! I can believe how few ingredients this pizza dough requires, and how easy it is! It's so forgiving too. I was making the sponge rise method once and accidentally started reading the instructions for the overnight, meaning I added in ALL of the flour and so I skipped the initial rise. It tasted exactly the same! I don't notice much of a difference between the two methods taste and texture wise, so I make whichever seems most convenient at the time. I don't really know how to describe the finished product... It's the perfect blend of crunchy and chewy. Soooo good!!! For Halloween, I actually rolled out some dough, used ghost and pumpkin cut outs, and made individual pizzas. It made a TON and yet every single one disappeared, and no one could believe it only took 4 ingredients to whip up! This is a keeper for sure!
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Thai Noodles

Reviewed: Nov. 27, 2011
The final result was good, not great, but I found this recipe very annoying because of the ingredient order. All of the ingredients were completely out of order. I guess I didn't realize how much I relied on ingredient order until they were disorganized. I kept losing my spot and having to reread the recipe over and over. By the end, I was so over this recipe.
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 18, 2011
It was pretty good, but I didn't find it quite as delicious as the rest of the reviewers. I also found it a bit too chunky with potatoes. Once I pureed some of the potatoes and also added some diced carrots for flavor, it really tasted great. I added a bit of srachi (spelling?) sauce for spice and mmmmmm, definitely great! I think next time I'll try sauteing carrots, celery, and onions with a bit of garlic right at the end for extra flavor from the veggies too.
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1 user found this review helpful

Quiche Supreme

Reviewed: Dec. 20, 2011
This really is great, although considering there is more cream and cheese in this than egg, it's understandable. ;) This is definitely a guilty pleasure quiche and not meant for all of the time, but it was a wonderful addition to our Christmas party a few weeks ago and everyone left requesting the recipe. I froze the other pie and we'll have it for Christmas breakfast. I followed the advice of other reviewers and used real mushrooms and fresh garlic. I was skeptical that so few eggs (3 per pie) would actually fill the pie dishes so I actually added one more for good measure, but had WAY too much filling for my 2 deep dish pie crusts. I'm fairly sure I would have had too much without the extra egg too, but the extra filling made wonderful breakfast sandwiches a couple of days later. Great recipe and oh so creamy!
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3 users found this review helpful

Buttery Corn Bread

Reviewed: Feb. 17, 2012
I'm a corn bread fanatic and this is the best home-made version I've come across. I've since tried to healthify it a bit by using whole grain flour and will either cut down the sugar a bit with stevia, or will use half sugar (organic raw) and half erythritol - an all-natural sugar alcohol made from birchwood extract. You truly cannot tell a difference. Tasty!!! p.s. Here's a super fun tip for picky eaters - cut up hotdogs into thirds, place corn bread batter in muffin tins, and pop the cut up hotdogs in the middle before baking. Healthy corn dogs that freeze beautifully and work well in a kid's lunch. (of course my hubby and I have eaten more than our daughter has....)
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Enchilada Sauce

Reviewed: Sep. 6, 2012
OMG!!! I almost didn't try this recipe after reading the reviews saying things like this is for a sophisticated palette only, or this is a far cry from the tomato-base you're used to, but none of the tomato-based sauces had quite the same reviews, so I came back to this one. SO GLAD I DID. HOLY SMOKES this stuff is amazing. I kept spooning some out of the pan to taste it because it was so amazing. It reminds me of the enchiladas I used to eat at this truly authentic Mexican eatery (not the Americanized one most of us are used to). There is such depth of flavor. I'm sure some kitchen enthusiasts would cringe at this, but I didn't have any semisweet chocolate left so I sprinkled in a bit of cocoa powder instead. I also didn't want it to be too spicy for my 3-year-old, so I cut down a bit on the chili powder and tripled the cumin. I just tossed together some ground beef, green pepper, and spices for the insides but the sauce truly made the enchiladas. My picky toddler gobbled this stuff up, as did my picky grown-up neighbor. DELICIOUS! You won't regret this one. It's not your traditional tomato base, true, but so much better.
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Creamy Banana Pudding

Reviewed: Apr. 8, 2013
I wanted to make something different for Easter dessert this year and remembered this being a childhood favorite. I have tried several banana pudding dishes, some that I've made, and some that others have made. This is bar none, the best by far! You wouldn't think, based on such a simple ingredient list, that this recipe would offer something different, but it did! It was perfect, and incredibly creamy. My dinner guests polished off every bit of it, some even having thirds! The ONLY thing I changed was garnishing the top with a few sprinkles of cinnamon. The cinnamon doesn't really flavor anything but it does really compliment the creaminess. Nutmeg would probably do something similar. It also makes it look fancier. Having followed the recipe exactly (minus the cinnamon garnish), I would probably add more bananas next time. They only sparsely covered each of the three layers. I did follow one of the other reviewer's tips in dipping the bananas in Sprite to keep them from browning. Worked great!
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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Apr. 8, 2013
I made this for Easter dinner and it turned out pretty well. I followed the recipe exactly, and it looked stunning on the table. A few of my dinner guests actually gasped when I brought it out. Score! While I and my guests enjoyed this, I felt like it was lacking slightly. I used a 6.25 pork loin (almost 2 pounds smaller than the recipe called for) and even so, the stuffing was really wimpy. You could barely tell it was stuffed, which was part of the appeal. I think the stuffing needs to be maybe even tripled or quadrupaled to be adequate, but that might be too much fruit. I want to try the pocket stuffing method again (EASY AND BRILLIANT!!!) but maybe with something like a wildrice, mushroom, and sausage stuffing. The port gravy was also good, but unlike any gravy I've ever tried. It was a bit sweet and salty for my taste. I appreciate this recipe for getting me to think/ cook outside the box though, and I will follow it again, except use a different, more substantial stuffing.
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Jamie's Cranberry Spinach Salad

Reviewed: Apr. 8, 2013
This was pretty good, and the dressing was quite tasty, but based on the reviews, I guess I was expecting something really different from any other spinach salad I'd tried. It was flavorful, but not the best I've had and not incredibly different.
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Sausage Crescent Rolls

Reviewed: Apr. 8, 2013
This was really good! I ended up following the recipe exactly, except I made an egg-shaped wreath with the crescent rolls by overlapping the dough into an egg shape, adding stuffing to the base, and folding the dough back to the middle. It was beautiful and my guests oo'd and aw'd. The only reason I didn't give it 5 stars was it tasted really processed to me. Obviously it's made with processed/ convenient foods, but i think next time I'll try and play around a bit and maybe use half cheddar/ half cream cheese, or all cheddar. I'm also going to do less sausage with the addition of scrambled eggs.
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Creamy Potato Leek Soup II

Reviewed: Apr. 8, 2013
AWESOME!!! I have made this soup 4 times now and even make it for company. I followed the recipe exactly the first time, and definitely good, but the leeks turned my soup bright green, which I didn't love. The next time I followed the recipe exactly, except used a whole chopped sweet onion, cooked down in butter and garnished it with green onions and a bit of crumbled bacon. The third time I settled on my favorite version, which was using the onions instead of leaks (and garnishing with green onions) and only using 3 strips of bacon and using a couple tablespoons of ham base (Better than Boullion ham base) and 2% milk. This is a healthier version yet still incredibly flavorful! Puree'ing the potatoes will make it perfectly thick without all of the bacon and cream.
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Good New Orleans Creole Gumbo

Reviewed: Apr. 8, 2013
OMG - YUM!!!! I followed the recipe exactly except I used rice flour because I can't have gluten. SOOOOOOOOO good and flavorful!!!
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Best Steak Marinade in Existence

Reviewed: Apr. 9, 2013
I agree with the title! I'm not a huge steak fan, but this marinade can turn even the toughest piece of meat into a tender, flavorful, melt in your mouth masterpiece.
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Megan's Granola

Reviewed: Apr. 9, 2013
This was delicious! I made it exactly as stated. One thing to note, however, is to really cut down your salt if you use salted sunflower seeds. Maybe cut down the salt slightly regardless and taste it and add more if needed. My daughter and I had a great time making this and even better time enjoying the fruits of our labor.
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Downeast Maine Pumpkin Bread

Reviewed: Apr. 9, 2013
Delicious! After having great success with making several loaves of this, I decided I was going to make them into cupcakes and top with a great cream cheese frosting to give out for Christmas. Honestly, as much as I LOVE cream cheese frosting, these are far better without frosting, on their own. This is amazing!
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