JGo555 Recipe Reviews (Pg. 1) - Allrecipes.com (12252555)

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The Best Chicken Soup Ever

Reviewed: Mar. 7, 2011
I hate soup in general but it was snowing... THIS IS THE ABSOLUTE BEST SOUP I HAVE EVER TASTED. Good enough that I'm putting it in our family cookbook that I plan on giving to my daughter when she goes to college. The only changes I made was using boneless breasts & putting everything in the crockpot after the chicken was boiled. I didn't have the chicken stock but I think it would've only made it taste even better. I added water.
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5 users found this review helpful

Crispy Herb Baked Chicken

Reviewed: Mar. 7, 2011
Great recipe but 2 things should be changed: Where in the whole recipe does it call for any sort of herb? There's actually none. The seasoning of the chicken should be changed here's what I added to make it better: Cayenne pepper, black pepper, salt, garlic powder, onion powder, mustard, paprika, rosemary, basil, oregano, parsley & poultry seasoning. The only thing is that the mashed potatoes & butter thing are brilliant.
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6 users found this review helpful
Photo by JGo555

Spanakopita II

Reviewed: Jun. 25, 2011
This is the best ever!!! I was craving these & usually I get the frozen store bought, but screw THAT from now on. The only thing I did different was use green onions since the recipe would be more authentic that way. I made them huge because they were all for me & I also used dried dill because I froze some & when I bake them the dill will become brighter. I've never worked feta before other than in this dish & now, I will eat &/or work with it without any problem. Mary, thank you for curing me of my fear of working with phyllo sheets. I had some left over from cooking these & I made dessert. This is the best, did I say that already?
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3 users found this review helpful
Photo by JGo555

Sauteed Mushrooms in Garlic

Reviewed: Aug. 5, 2011
I love it! The only thing I had to change was that I used chicken stock because my cooking wine had been used up. My 9month old & my 2yr old ate it without any problems & the 2yo asked for more, eating them by itself.
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3 users found this review helpful

Cinnamon Syrup

Reviewed: Sep. 16, 2011
Just ran out of a bottle of brand named syrup and decided to not waste my money on something that is rather sweet but still tasteless. This syrup is awesome on ANYTHING. I'm planning on making it for my daycare since I can use it without kids being allergic to it. I kept the old syrup bottle and doubled the recipe, exactly 750mL's. I DID use cornstarch instead of flour and I added at the end 2 tbsp of butter to deepen the color and it became even better.
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Grandma's Doughnuts

Reviewed: Sep. 16, 2011
Easy peasy doughnuts! The only problem with this is that the biscuits have that particular taste that a certain brand of buscuits have. Maybe it's me that tastes that bit of bitterness in the biscuits. My kid engulfed the doughnut holes, & my neigbor thought they were awesome. I used sugar & cinnamon since I'm not a fan of powdered sugar doughnuts. You have to watch them carefully because if they turn dark brown the taste wasn't very good.
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5 users found this review helpful

No-Knead Artisan Style Bread

Reviewed: Oct. 10, 2011
I didn't add the herbs because I had multigrain bread flour. I decided to make this bread white this time around. I had to make about 5 loaves to gt this down. Needless to say I can't bake bread, EXCEPT FOR THIS ONE! I suggest you change the temp. of the water to 125degrees F. because my yeast instructions recommended the water temp be between 120 - 130 F. I also used a warmed bowl that came out of the dishwasher since I don't quite have a nice warm place to place the loaf to rest. It came out wonderful. I can't wait until tomorrow to eat the one I'm making today!
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Potato Latkes I

Reviewed: Nov. 11, 2011
Mine didn't quite come out as you said in the recipe. Here's why: 1. I buy extra large eggs. I used 2 instead of 3 & it had too much moisture. Especify the size of egg OR make it ONE EGG. 2. I therefore had to use much more all purpose flour than it called for. Especify how much using APP would one need or what else to use so that it would work. 3. I hate using onions because of the texture (but that's my pet peeve) so I used green onions. They have a bit of color. Other things that made mine come out kinda not too good was that used a mandoline to cut my potatoes & the size was too big so I couldn't take out all the moisture I should've. I also added some pepper since when you eat eggs,it's always added. However the rest was AWESOME!
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Good Old Fashioned Pancakes

Reviewed: Nov. 17, 2011
I followed the recipe exactly like it was written. The only thing I did was not try to overmix the batter so they would turn out fluffy & added more milk becausea family of four would've given each 1 pancake to eat. I found the recipe to be lacking something, my husband said it too. I don't think I will do this recipe again. Maybe it DOES need vanilla like other reviewers have said. I don't know has someone tried this recipe with vanilla sugar that's sold already prepared & it's dry?
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The Best Rolled Sugar Cookies

Reviewed: Nov. 27, 2011
These are pretty good but not very sweet. I assume the idea is that with the frosting they will be superb. I didn't spread them out. Instead I rolled them into a tub wrapped with plastic wrap & refrigerated them overnight & when I wanted to bake them just opened the wrap & with a butcher's knife sliced them about 1/4" thick, so they all have the same shape. Easy not messy at all & faster. It's a rather warm day today considering it's winter. I baked the cookies & had one divide by 3 for my 1yr old & 2yr old. We sat looking out the back door at the fall, eating the cookies. Thank you for the special memory of my babies & I eating cookies in winter.
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5 users found this review helpful
Photo by JGo555

Bread Machine Challah I

Reviewed: Dec. 5, 2011
Made it before & the taste was fine but the texture was off. 2nd Attempt: I made this bread again & approached it differently. I now know how to use my BM so I had to add 1 tbsp of flour because it was a bit too wet. I took it out of the machine to try & braid it & had to knead it about 6-7 times so that I could get sticks. My braiding is awful if it isn't in hair apparently. I let it rise in a 110 degree F oven that I would turn on for 10 mins & then turn of for 10 mins. Let it rise for about 30 mins & it was huge. Did an egg + 1 tbsp of water wash on it & baked it at 350F degrees for about 35mins. It was a gorgeous, delicious loaf that I now have to make every 2 days because it's the staple bread in our kitchen. I'm not braiding it. Part of the problem some people are having is that they're not warming the milk enough. With my machine you have to warm things up but I follow the yeast's instruction & warmed the milk to about 126 degrees F because I knew that the margarine was very cold (I cut it up a bit before adding it) & the eggs weren't up to room temp. enough. I also made sure that the flour which is the hardest thing to measure was already measured in a container & I just had to dump it in. THANK YOU! Now I have to get some Jew friends to teach me more about their amazing cuisine!
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