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

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Marinated Baked Pork Chops

Reviewed: Oct. 29, 2013
THIS IS AWESOME! I doubled the recipe for 7 pork chops and bbq'ed them as oppose to baking them. They marinated for 1 1/2days. We are trying it with chicken next. Thank you for sharing!
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Clone of a Cinnabon

Reviewed: Dec. 17, 2011
These are wonderful & amazing. There are a few problems I've found with the recipes for breadmakers. You have to use bread machine yeast. The other one being that the recipe comes out great IF you bring the liquids used (water, milk or whatever) to the temperature recommended in the yeast bottle instead of what the recipe calls for. I think between 120°F -130°F the bread maker's yeast gets activated otherwise there won't be the required heat to make things rise. Also if your butter is a bit on the cold, it will bring the temp of the liquids down if a bit too high hot & at the same time get warmed up. That's just my machine though. It doesn't preheat the ingredients. I didn't have the cream cheese & my frosting was a bit too buttery but it was still awesome. The best part is that I saved like $12 & I had all the ingredients in my pantry & they didn't have that bitter taste that all the frozen pastries & dough have (*cough Pillsbury cough*). I am never buying cinnamon rolls at the store again. Unless I'm at the mall & there's a stand without a line...
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Cheesy Ham and Hash Brown Casserole

Reviewed: Oct. 29, 2013
I cook for a daycare and this recipe is a keeper! Even the pickiest kid loved it. We are making this in the cold months. THANK YOU SO MUCH!!!
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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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3 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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Brown Sugar Cookies from Crisco® Baking Sticks

Reviewed: Dec. 28, 2011
These are awesome. Mind you I had lard not shortening. I added 1/2tsp. of cinnamon & my 1yr old kept making "mmm" sounds while eating them. I'll up the cinnamon next time I make'em. With sugar cookies, I usually bake some right away & the rest I usually wrap them into a tube & instead of rolling & flattening them to cut them into shape, I just slice them & while they're all round I cook every single bit of them. The recipe's a keeper.
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5 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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J.P.'s Big Daddy Biscuits

Reviewed: Apr. 22, 2012
First time making them & came out great! I used my hand mixer w/dough hooks to mix everything until all the flour-ie buttery mix was mixed. DON'T DUMP ALL THE MILK IN! Dump maybe half at the beginning, that way you don't have to worry about them being heavy or too wet. I read the reviewer's advices as to get a good biscuit. I didn't even knead them 15-20 times, I did it for 10 & they came out heavy but light & fluffy on the inside. Big piece of advice is that if you DO use margarine (like I did) cut the salt to 1/4 or 1/2 tsp. That was my only problem, they came out salty. I'll keep this recipe close to my heart & update to see if the amount of saltyness can be fixed with more added sugar. John Pickett YOUR BISCUITS ARE AWESOME!
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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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Photo by JGo555

Chocolate Ganache

Reviewed: Mar. 30, 2013
It's my go to recipe for a "fancy" looking cake. I always make it for chocolate cake too. I switched to vanilla because I don't like the taste of rum.
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Banana Crumb Muffins

Reviewed: Dec. 9, 2012
I made the recipe into a loaf and it was a huge hit in my house. It's the only recipe I use for over ripe bananas.
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Merenges

Reviewed: Mar. 16, 2013
These are AWESOME! I followed the recipe but used vanilla since I didn't have lemons to zest. They remind me of my mom's back when I was little in PR. I also dyed them green for St.Patrick's Day. My kids are giving a few to their friends. GRACIAS UN MILLON!
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The Best Oatmeal Cookies

Reviewed: Dec. 17, 2011
These are so damned wonderful, it's ridiculous! I baked everything in about an hour since my in-laws could keep the kids busy. They filled the house with that brown sugar/cinnamon scent. It's Xmas in a bite! We all ate one as soon as they were cool enough and my 1yr old kept making "yummy" sounds as he ate it. I had to make it with chocolate & no nuts because of allergies & no teeth (the 1yr old) & per recommended added more oats. Unfortunatedly adding the extra oats made the cookies not so very sweet so that was my bad. I do think the recipe should have more cinnamon but that's cause I love cinnamon. Then again it could've been the extra oats that ruined that too. Either way, wonderful cookies. Thank you for sharing.
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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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Japanese Cheesecake

Reviewed: Mar. 26, 2012
I took the precaution of mixing everything as much as possible to make it light and fluffy. Mine didn't cave in, however I made sure not to make loud noises or throw things too hard to rattle the oven. The cake didn't brown on the top but it's ok. I added vanilla (about 1/2tsp) because I couldn't believe this didn't have it. It came out beautiful but just not flavorful enough so I made homemade butterscotch sauce to top it & it desperatedly needs it. I would make it again but to enhance the deliciousness/richness of a sauce, not to display it.
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Simple White Cake

Reviewed: Mar. 21, 2012
The batter was much too thick to split evenly by cups to make layers even though I added a splash of milk after it was all mixed. I think next time I'll add 1/4 cup of boiling water to make the cake moist & help it cook faster. It's what I do with my chocolate cake & it is the best. Other than that, the cake tastes great and because it's thick, it is easy to put it to cool in a wire rack without it breaking. I just wish I hadn't ruined it by adding that Duncan Hynes canned frosting. Next time, we'll eat plain cake than add anything from a can that's not whipped cream.
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Shaped Vanilla Cookies

Reviewed: Mar. 12, 2012
These were pretty good & not very complicated to make. They tasted pretty much like all sugar cookies do, I would've hoped the extra vanilla tsp would've made them taste more vanilla-y. Maybe next time I'll add one more tsp & we'll see. I hate frosting cookies in general but I pressed M&M's on these since my 2yr old asked & begged for "candy" cookies. She & her 1yr old brother LOVED them. If someone found them too sweet then they measured the sugar wrong since these weren't too sweet.
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Soft-N-Fluffy Hamburger Buns

Reviewed: Jan. 1, 2012
I pressed mine down too hard & they were a bit too flat to be called "buns" however they were still soft on the inside. I wonder if this recipe could benefit from the usage of BREAD flour instead of AP flour, if so then what would the amount of yeast change to? Edit: I didn't add the wheat gluten, that must be one of the reasons I consider them a half fail or a C+ in rating.
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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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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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7 users found this review helpful

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