JBKINCAID Recipe Reviews (Pg. 1) - Allrecipes.com (1195556)

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Sweet Dinner Rolls

Reviewed: Nov. 27, 2013
I can only echo all of the other wonderful comments. I took the advice of some others and used bread flour instead of all purpose. The result was light, tender, TASTY rolls. I chose to do clover style rolls in a muffin tin. Only took 12 min at 375 degrees. YUMMY!
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1 user found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Nov. 11, 2013
I can only echo all of the wonderful comments. These are FANTASTIC. Only frosted half with cream cheese frosting. The other half we ended up eating like muffins. Delicious both ways. I was wary of the amount of ginger called for - for me ended up being a full bottle of crystalized ginger in addition to the powdered ginger - but proportions were on the money. I also used part of a sugar pumpkin I had roasted instead of the canned puree. Turned out fine. Around 2 cups seemed to be about 15 oz. Make these right now! You will not regret it!
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: May 13, 2010
Ohmyverygoodness! These are everything the reviews say and more. I also used 1/3 of oil instead of butter, as that's what I had in the house. And, I add vanilla extract to all baked goods. Other than that, I followed the recipe exactly and made moist, light, tender muffins with a caramelized crunchy top. Delicious!!
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1 user found this review helpful

Real Homemade Tamales

Reviewed: May 5, 2010
I just made tamales!! I messed around with the filling a bit and boiled the pork in water and chile powder as Rick Bayless suggests. But the rest of the recipe I followed exactly and they were awesome! Very tender, well cooked. I was worried about the "unwrapping", but they held together beautifully. Made me feel like I'd really done something! Thanks for hanging out in the grocery store and asking all the questions for us!
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7 users found this review helpful

Soft Gingersnaps

Reviewed: Dec. 19, 2009
Followed the recipe exactly. These are great! Soft and chewy, but the sugar on the outside gives them a little bit of crunch. Great flavor, too. My grocery had MANY choices for molasses. Who knew?? I chose the "mild" version and it seems just right. Also, the recipe makes lots and LOTS of cookies. I accidentally burned a dozen and still have WAY more than I know what to do with!
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1 user found this review helpful

Pumpkin Chipotle Soup

Reviewed: Nov. 5, 2009
Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly, the extra cream would've made it just a bit more bland. The spice is nice, the flavors good, just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also, I'm not super familiar with canned chipotles in adobo, but mine still had the seeds, which I put in the soup, which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start, though, and still very good as is. Thanks!
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17 users found this review helpful

Green Tomato Cake

Reviewed: Oct. 30, 2009
Truly wonderful. I only got to taste a bit before it was gobbled up by others, but the tomatoes maintain a very nice tartness which is perfect against the cake. I intended to use cream cheese frosting, but was told that it was too good on its own--so we went without completely.
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 27, 2009
Really, really moist and light. I cut the recipe down to about 1/3 (1 egg, 2 bananas) to make just one regular sized loaf. I also used light sour cream. Adapted baking temp to 325 degrees for one hour, and it was perfect. The cinnamon sugar coating in the pan is a really nice touch, too. A keeper for sho!!
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2 users found this review helpful

Purple Plum Pie

Reviewed: Nov. 14, 2008
Absolutely delicious. Deemed "my new favorite pie" by a very picky friend. I thought it tasted like a blend between apple and cherry pie. I will soon be famous for this pie. :)
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1 user found this review helpful

Italian Biscotti

Reviewed: May 31, 2007
YUM!!! Made 4 different flavors: the original recipe (with almond and vanilla extracts instead of anise), original with Grand Marnier and orange zest, original with dried cranberries and walnuts, and original with chocolate chips. I also melted a combination of semi-sweet and dark chocolate chips and coated half of each cookie. Now all you need is a cup of hot coffee for dippin'...
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3 users found this review helpful

Rosenmunnar

Reviewed: May 31, 2007
These were very, VERY good. Watch them carefully, because they overbake quickly. I did one batch with seedless blackberry and one with red current, which were my favorite. :)
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2 users found this review helpful

Asparagus Casserole

Reviewed: Oct. 26, 2004
My grandmother asks for this recipe every time I serve it! I use fresh asparagus and shrimp. It makes the texture and flavor sooo much better, without jacking up the price too much.
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13 users found this review helpful

Bangers and Mash

Reviewed: Oct. 26, 2004
Yummy and easy!!! The ultimate comfort food. We didn't even get to have any leftovers...
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16 users found this review helpful

Curried Chicken with Mango Rice

Reviewed: Apr. 29, 2003
This was soooo easy and amazingly delicious! I didn't have any white wine on hand, so I used vermouth. I also substituted chicken boullion and water for the chicken broth. The rice was amazing and complemented the chicken perfectly. And the best part? This all happened in one pan!
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2 users found this review helpful

Blueberry Brie

Reviewed: Mar. 10, 2003
Mmm, mmm good! A quick and easy way to make a truly elegant appetizer. I tried to reheat ours, however, and it almost exploded!
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13 users found this review helpful

Barbecued Beef

Reviewed: Mar. 10, 2003
This is really outstanding. I made a big pot of it for my fellow actors between performances, and they ate so much they could barely perform the next show! I cooked the meat the day before, and as someone suggested, put the sauce in the refrigerator for awhile, which allowed the fat to harden on top. It was then easily removed. I found the sauce to be a little runny, plus I had mistakenly used mesquite flavored smoke instead of hickory, which I prefer. So, I too made an extra batch of sauce, and ended up combining it with the sauce the meat was cooked in. I put enough in the crock pot to coat the shredded meat, and served the rest on the side. It was truly excellent. I can't imagine throwing out the first batch of sauce, it had so much flavor from the meat. It just needed a little boost. Thanks!
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15 users found this review helpful

Amazingly Good Eggnog

Reviewed: Jan. 31, 2003
Oh my, oh my!! I do believe this tastes better than anything you could get from a store, it's so easy, AND there's no raw egg! Could life get any better? This stuff is amazingly good.
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11 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Jan. 31, 2003
Very easy to make, and they disappeared in minutes. The sauce is perfection!
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6 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Jan. 31, 2003
Makes a very moist, wonderfully rich cake that even tastes perfect a couple of days later (if it lasts that long!) I served it with homemade whipped cream and fresh raspberries. Mmmmmm! Seconds and thirds were had all around!
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3 users found this review helpful

Tofu Parmigiana

Reviewed: Aug. 21, 2002
My husband is not a tofu fanatic, but he ate everything on his plate--reluctantly. We both agreed that this dish was even better when reheated the next day.
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4 users found this review helpful

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