JANER01 Recipe Reviews (Pg. 1) - Allrecipes.com (1263864)

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Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Reviewed: Feb. 24, 2015
This was truly excellent. I had to make changes due to what I had on hand... I used toasted pecans (because I always have them in the freezer, ready to roll), and I skipped the cheese. Plus, I had Kirkland Precooked Bacon Crumbles in the fridge - so instead of cooking the bacon and using the grease, I put 1 T butter in the skillet, added the syrup, reduced it, and added the bacon to heat it up. Bingo! I didn't have time to go to the store etc. to do it as written, but I'm sure it's a winner either way.
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6 users found this review helpful

White Bean Dip with Pine Nuts

Reviewed: Oct. 30, 2012
Very tasty! Served it last year at Thanksgiving and it was gone before the turkey was out of the oven. Works well with chips OR veggies. The garlic is a little strong, so use your noggin and modify to suit your own taste. Lemon juice also works in a pinch if you don't have lime juice handy.
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1 user found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 24, 2012
Made this for the kids. They whined at the concept but loved the meal! Did not change anything. I also made a second batch, substituting King Arthur Gluten Free Flour blend for the AP flour - and it turned out very well with no adjusting at all. The gluten free person said that they were the fluffiest GF pancakes she had ever had!
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0 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Sep. 11, 2011
I am sure this is just as good "as written" - however both times I've made it, I have used a graham cracker crust and jam vs. making the raspberry mixture from scratch. Truly delicious, excellent recipe. Do NOT overbake. Oh and the last time I made it I used seedless black raspberry jam. To. Die. For.
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5 users found this review helpful

Fresh Summer Corn Salad with Creamy Italian Vinaigrette

Reviewed: Oct. 10, 2010
I have fallen in love with this recipe! I did choose to change it up a little - less olive oil, more mayo (Hellmann's Light!), sweet rather than red onion diced, garden tomatoes along with cherry tomatoes, and doubled the non-dressing ingredients (felt there was way too much dressing). I think my tomato to corn ratio was pretty high, too (higher than the recipe is written). All the kids scarfed it up, but Mom ate the most. It was still pretty good on day two, but the fresh basil didn't look as appetizing then. The nutritionals are scary with full fat mayo and the full complement of olive oil, so definitely get the Light mayo and maybe half the olive oil. Overall, a delightful salad that we will make again!
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0 users found this review helpful

Braised Balsamic Chicken

Reviewed: Oct. 10, 2010
This was pretty good! If chunking the chicken rather than using whole breast halves, you don't need to cook it as long (found that out the hard way). I know some hate people who change recipes, but I did use fresh garlic instead of garlic salt, I chopped rather than sliced the onions, used fresh basil and rosemary as well as fresh tomatoes from the garden. We also chose to thicken it with a little cornstarch/cold water as the kids don't do as well with super juicy sauces. If you use fresh tomatoes and garlic, you will need to add a little salt to taste. We served it over rice, with a salad. Overall, very good and relatively fast, and going into the regular rotation.
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1 user found this review helpful

Chocolate Mice

Reviewed: Sep. 10, 2010
This recipe is not so much about eating the mice (they are okay enough) as it is about the whole yuck factor. This caused me to win a $50 gift card at a company Halloween party!!!
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1 user found this review helpful

Skillet Apple Brownie

Reviewed: Feb. 22, 2010
This was simply delightful. I really enjoyed it. Due to the moisture content of the apples, I'm going to play around with reducing some of the butter in it, just to justify making it more often! A hit with the kids and hubby - esp. with high quality vanilla ice cream!
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0 users found this review helpful

Baked Zucchini

Reviewed: Sep. 2, 2009
I took other reviewers' suggestions: tossed with olive oil instead of butter, dried oregano, salt, pepper, and garlic powder in a plastic bag then spread on a baking sheet sprayed with olive oil. Baked at 375 (with convection) for 22 minutes (I had a time problem and needed them done sooner!). My kids who aren't zucchini fans weren't converted, but those of us who do like it loved the recipe. Next time I'm thinking half butter, half olive oil. Would have been 5 stars if it were something I lusted after - and I feel that way about very few vegetables :)
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1 user found this review helpful

Honey Baked Chicken II

Reviewed: Sep. 18, 2007
I have been using a modified version of this recipe for more than 20 years. It is best with chicken thighs. I have also used turkey breast tenderloins cut into serving pieces and had it turn out very well. My recipe calls for 1/2 c honey, 1/3 c mustard and 1/4 c butter, 2 t curry powder and no salt.
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252 users found this review helpful

Chocolate Truffle Cookies

Reviewed: Jun. 14, 2007
Been making these for years, same recipe as the Taste of Home one only available to paid subscribers on this site. Anyway, mine come out different than the picture in the recipe - not so many "points" but that's b/c I roll them well. They are rounded little puffs with cracks in them. VERY important to not overcook these. Just until puffed with little cracks is perfect. I adore this recipe, make them every Christmas and keep cough in the freezer all the time so I can pop a few when I need a chocolate rush!
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50 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 29, 2007
I have been making this recipe, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the center, add all the wet ingredients, then mix. Also, the instructions were clear about cooling, wrapping in plastic and refrigerating the loaves overnight for optimum moistness. I have also tinkered with this endlessly to make it more Weight Watchers friendly (low fat, high fiber). For the low fat version, change the 3.5 c flour to 2 c white, 1.5 c whole wheat flour. Reduce sugar to 2 cups. Reduce oil to 1/4 cup. Add 3/4 c unsweetened applesauce. Increase water to 3/4 cup. Works every time! Makes a zillion muffins at 2 points each. Or bread, makes 2, 9x5 loaves. A one inch slice is 3 points. But who can eat just ONE slice?!
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67 users found this review helpful

Mexican Pork Chops

Reviewed: Mar. 29, 2007
I enjoyed this more than I thought I would! I did make a few changes right out of the gate... used recipe ready diced tomatoes rather than stewed, added half a can of black beans for color/variety, used frozen supersweet corn instead of canned, omitted the can of chilies, added about 1/2 c water when simmering the rice/bean/veg mixture, started the post-pork process by sauteing a diced vidalia onion (about 1.5 cups chopped) first, then adding the other stuff. Added some cumin and chili powder, per previous reviewers. I also simmered it for 5 minutes to make sure the rice (calrose) got a jump on cooking. I know it sounds like a lot of modification, but it really wasn't. My kids were mixed on the veg/bean stuff (2 of them hate canned tomato) but they ate it. all loved the MOIST pork! I am always looking for ways to do pork and this one really worked!
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2 users found this review helpful

Broccoli and Tortellini Salad

Reviewed: Mar. 29, 2007
I enjoyed this salad, for the most part. The dressing was toooo sweeeet!. I will be cutting to 1/3 c sugar and upping vinegar to 1T next time. I was concerned it wouldn't be enough dressing, but it was. Also, I used 1 c minced red onion - and it STILL overpowered the salad. Maybe it was a strong onion, but I will be cutting this back as well. I blanched the brocc as my kids love cooked but hate raw (this was a compromise!). I also added some cashews - about 1/2 c cashews, and cut back the sunflower seeds to 1/2 c. An excellent meal that will be in our summer rotation!
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0 users found this review helpful

Holiday Pumpkin Bread

Reviewed: Oct. 23, 2006
I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the center, add all the wet ingredients, then mix. Also, the instructions were clear about cooling, wrapping in plastic and refrigerating the loaves overnight for optimum moistness. I have also tinkered with this endlessly to make it more Weight Watchers friendly (low fat, high fiber). For the low fat version, change the 3.5 c flour to 2 c white, 1.5 c whole wheat flour. Reduce sugar to 2 cups. Reduce oil to 1/4 cup. Add 3/4 c unsweetened applesauce. Increase water to 3/4 cup. No nuts or raisins. works every time. Makes a zillion muffins at 2 points each. Or bread, makes 2, 9x5 loaves. But who can eat just ONE slice?!
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274 users found this review helpful

Zucchini Mediterranean Style

Reviewed: Sep. 5, 2006
what a great recipe! First the tweaks: only 1T olive oil, and skip the rice. Serve with a sprinkle of parmesan cheese. 4 lunch sized servings and only 1 weight watchers points made this way! Really nice recipe, better than I expected it. I also like to use sweet (like Vidalia) onion, it complements the flavors better. You won't be disappointed!
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14 users found this review helpful

Corn Chip Salad

Reviewed: Sep. 24, 2004
I have been making this for a while, with the follwoing changes: no onion, add 1/2 c salsa while browning the meat, plus a little taco seasoning (1-2 t), a small can sliced black olives, and catalina dressing. Yes, it makes a lot. No, it doesn't keep. But this is one salad I prefer to toss with dressing and use or lose, it just tastes better that way!
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5 users found this review helpful

Chess Cake

Reviewed: Sep. 3, 2004
this is awesome, I have been making it for years, however the recipe I've used only has butter in the base, not the top (in other words, the top is 8 oz cream cheese, 1 lb confectioners sugar, 1 egg (since no butter) and 1 t vanilla). It also has 3/4 c nuts mixed in to the bottom layer. I love this stuff, it's addictive!
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55 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Sep. 3, 2004
simply terrific! I'm in Denver and had to cook it for 6 hours on high. I also added a sliced onion on the suggestion of other reviewers. Wonderful, can' miss, too easy to believe!
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1 user found this review helpful

Barley Bake

Reviewed: Mar. 11, 2003
Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altitude. The pine nuts got all toasty, and it was quite good. I am a barley fan. I will try using a rice cooker next time as it frees up the oven for other things!
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55 users found this review helpful

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