Joanne Recipe Reviews (Pg. 1) - Allrecipes.com (12472811)

cook's profile

Joanne

Reviews

Photos

Menus

 
View All Reviews Learn more

Classic Key Lime Pie

Reviewed: Jul. 4, 2014
I needed an egg-free recipe for this bc of my g'daughter's allergies to eggs. I then added 2 more TBS of lime juice and saved time by filling indiv. graham tart shells. I cooked 20 mins waiting for the 'bubbles' to appear but didn't. So when I saw the edges cooking, I took them out of oven. I filled a shallow container with leftover filling, and wouldn't you know, it was a great, creamy consistency w/o any cooking! Next time I will just fill and chill overnight and NO cooking. It's summer, no need to bake bc it doesn't use eggs.
Was this review helpful? [ YES ]
0 users found this review helpful

Strawberries 'n' Cream Tarts

Reviewed: Jul. 13, 2012
My SIL made regular-sized pies like this yrs ago, using a homemade pie crust. This makes it simpler by using graham cracker tarts from the store, and in summer, no baking necessary which is good. Instead of mixing the fruit into the cream filling, I did it my SIL's way by topping the cream mix with pie filling (I like cherry). Just pour the filling into tart, top with pie filling of your choice, enjoy. Yum.
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Cream Cheese Pie

Reviewed: Jul. 8, 2012
5 stars for ease and no baking needed during this heatwave! I don't know why some people had the issues they had with this pie. I followed the recipe to the letter except used apple pie topping b/c that's what I had. I didn't think the filling was too sweet, and it set up nicely in fridge. It is a bit rich so you don't need a lot. The key is to use the electric beaters to cream the cream cheese and sweetened condensed milk until light and fluffy.
Was this review helpful? [ YES ]
2 users found this review helpful

Cherry Pie IV

Reviewed: May 7, 2012
Great. I bought frozen sweet cherries from Sam's, but by the time I got home, they were almost defrosted; I had to make pie in a ramrod fashion, found this recipe to use, and ran with it. I used a storebought pie shell b/c I was doing this fast. Great timesaver also bc this recipe says the piecrust doesn't have to be prebaked. Bc these were sweet, not sour, cherries, I used only 3/4 cup of sugar. Perfect. I even rounded up the cornstarch to 1/4 cup. The consistency of filling was perfect. It should end up as thick as the canned cherries you can buy. I think those reviewers that complained of a runny filling didn't let it simmer long enough. You must be sure not to rush that step. You'll see the difference between thick like a gravy, and REALLY thick like pie filling. Keep simmering until it thickens like that. Will file this away to make again, perhaps using a combo of berries next time.
Was this review helpful? [ YES ]
4 users found this review helpful

Roasted Garlic

Reviewed: Apr. 12, 2012
No way is this temp high enough to be done in 20 mins...don't baby garlic, it withstands the heat! Heat the oven to at least 375-425 degrees. Cook about 40 mins covered in foil w/olive oil til tender and until garlic can be 'sqeezed' out of each pocket. Done.
Was this review helpful? [ YES ]
14 users found this review helpful

Buttercream Icing

Reviewed: Mar. 2, 2012
I needed an egg-free frosting b/c my kindergarden granddaughter is allergic to dairy, eggs, and peanuts. I used her Earth Balance butter substitute and her Spectrum Shortening (no trans fat). It is a shortening that is safe for all the family to eat. Shortening has moved on from Crisco, it's not your grandmother's shortening. That being said, I added some butter extract which can be found online and some supermarkets. I used only 3 cups of sugar following the reviewers' suggestions. The taste was very good and so was the texture. A keeper.
Was this review helpful? [ YES ]
3 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: Feb. 3, 2012
What's even easier than this method is to make a compound butter using the ingredients. Use room temp butter and blend all ingredients into it; then roll it up in waxed paper and chill or freeze. You will always have it on hand for whenever you want it--for steak, potatoes, veggies, etc...just cut off a pat of butter and dollop on top. It will melt on its own.
Was this review helpful? [ YES ]
9 users found this review helpful

Pasta Fazul

Reviewed: Jan. 14, 2012
I make this a lot, almost identically, good stuff. But, if you have a hard piece of cheese rind left over, don't toss it, save it; add it to soup while cooking to give more flavor. In fact, add it to most any Italian style soup if you have it. It's one of the secrets of the universe.
Was this review helpful? [ YES ]
7 users found this review helpful

Pineapple Crisp

Reviewed: Dec. 21, 2011
My husband ate almost all of this himself w/whipped cream on top--and he is not fond of pineapple! I liked that this recipe didn't need eggs. I used an entire 20 oz. can of pineapple CHUNKS and whizzed it in the food processor to make it "crushed." It was about a cupful when done. I then proceeded to put all the crisp mixture in the food processor too, that way it blended up quickly like making a pie dough. No hand mixing needed! I used UNsweetened coconut flakes b/c it is sweet enough as is. I can also see canned pie filling working in place of pineapple, even easier--cherry, apple, blueberry filling, yum. Just pour it in between the top and bottom crispy crust. When out of the oven it is loose and needs to be spooned out. The next day it sets and can be cut into squares.
Was this review helpful? [ YES ]
3 users found this review helpful

Anytime Cranberry Ice Cream

Reviewed: Dec. 17, 2011
Easy. Tasty. What else is there to say?
Was this review helpful? [ YES ]
5 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 17, 2011
At first I thought this icing would remain sticky and tacky, but after time it did harden up. I too needed to add a bit more milk/corn syrup. So give it time, a few hours at least and they will harden. I used different food colorings and b/c it was allergen free (I used soy milk), it was safe to use with my granddaughter who is allergic.
Was this review helpful? [ YES ]
3 users found this review helpful

Florentines II

Reviewed: Dec. 6, 2011
Good grief! Get this recipe off the website, it's all wrong, terrible. My batter was SOUP and I realized after the fact, when looking at other Florentine cookie recipes, that the heavy cream is never more than a few tablespoons, not almost a cup!!!!!! NO NO NO. I had to throw it all out, wasted perfectly good ingredients, and start all over again...made Florentine cookies from the Foodnetwork, perfect.
Was this review helpful? [ YES ]
4 users found this review helpful

Mini Poppy Seed Loaves

Reviewed: Dec. 5, 2011
Easy, tasty. I used lemon extract instead of almond extract and TWO tablespoons of poppy seeds instead of just one. One is not enough for three mini loaves.
Was this review helpful? [ YES ]
4 users found this review helpful

Poppy Seed Cookies III

Reviewed: Dec. 5, 2011
There is an error in the recipe...step 3 and 4 are almost identical (so omit Step 4). It needed 10 mins to bake. Also, this makes 54 cookies, not 18! (There are three cylinders of cookie dough per recipe, each ONE cylinder makes 18 cookies.) I think I might add a pinch of salt and some extract to it next time, perhaps lemon extract or vanilla. I used Spectrum organic veg. shortening which is free of transfat. It's a very simple recipe, the kind you can make any time of the year w/o a lot of work. Tasty.
Was this review helpful? [ YES ]
9 users found this review helpful

Molasses Sugar Cookies

Reviewed: Dec. 4, 2011
There is a reason why there are so many FIVE star ratings on these....fast, easy, foolproof, tasty. If it doesn't fit all those criteria, it's not a cookie I make. Also like that you can break up the task into two days--make batter one day, chill overnight, proceed the next day. I used Spectrum "transfat free" vegetable shortening b/c my granddaughter is allergic to dairy butter. I followed the recipe to a "T" just cutting back a little on the cloves. With the strong flavor of the spices, you don't miss the butter. I wouldn't change another thing. There's a batch in the oven right now.
Was this review helpful? [ YES ]
3 users found this review helpful

Blonde Brownies I

Reviewed: Dec. 3, 2011
Very simple, no mixers needed, done by hand from start to finish. I was rushing while making this and mistakenly put in the choc chips along with the nuts when the recipe said to sprinkle the choc. chips on top, didn't matter. However, I used only 1/2 cup of choc chips and it was still too much chocolate in each bite, would increase the nuts and cut back on the chocolate. The 9" pan makes blondies tht are not very high, so next time I would use nothing smaller than an 8" pan.
Was this review helpful? [ YES ]
3 users found this review helpful

Coconut Pie

Reviewed: Nov. 25, 2011
So fast and easy to whip up. I had fresh coconut milk in my fridge to use up, so I used 1 1/2 cups of that instead of milk. The second time I used milk as stated and I liked it better actually. I use 1 cup of UNSWEETENED coconut flakes and kept the amt. of sugar as is, sweetened coconut is overkill in my opinion. I also used 1 tsp. of pure coconut extract instead of vanilla extract, it gave it extra flavor. The only thing this pie needs is a dollop of whipped cream on the side, but even that's not a true necessity. I also liked that the pie shell didn't need prebaking. All in all, a quick pie to whip up in a pinch. And very delish too.
Was this review helpful? [ YES ]
3 users found this review helpful

Italian Butter

Reviewed: Nov. 2, 2011
Nice little recipe, especially b/c I made fresh homemade Italian semolina bread to dip this into. I used one less tsp. of black pepper, glad I did; and I had no minced garlic so I subbed tubed garlic paste. This recipe makes a lot so I suggest storing leftover spice mix in fridge, especially if using fresh garlic. I added a some fresh basi along with the dried b/c I have so much of it frozen. The taste is 1,000% better than dried basil. I also used VERY GOOD dried oregano still on the branches, bought online from an Italian food supply. What a difference good oregano makes. Use HIGH QUALITY ingredients as this is all about the spices and herbs. I also made this easier by not grinding it up, no need; just mix and eat.
Was this review helpful? [ YES ]
4 users found this review helpful

The Best Meatballs

Reviewed: Oct. 25, 2011
This is how I make my meatballs too,but like another reviewer, I use milk. I also grate an onion so it is pulp and disappears into the mixture w/o any texture but with a good taste. Don't overmix b/c that makes them tough. I also don't fry them, just put them in sauce and gently stir with a wooden spoon until they set.
Was this review helpful? [ YES ]
4 users found this review helpful

Baked Mac and Cheese for One

Reviewed: Oct. 5, 2011
Why would anyone make one serving of mac n cheese that requires all this work? I scratched my head at thought of measuring out only 3 TBS. of uncooked pasta? You can still make this a mac n cheese for one, but make 3 or 4 portions of them at once, freezing the rest. The measurements on this recipe need to be quadrupled and made into FOUR one-serving portions. You prepare ONCE and eat FOUR TIMES!
Was this review helpful? [ YES ]
16 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States