Joy Recipe Reviews (Pg. 1) - Allrecipes.com (13047358)

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Cream Cheese Frosting II

Reviewed: Mar. 18, 2012
Delicious! Don't change a thing. Creamy, tasty, cheesy...yum. Went perfectly with my carrot cake cupcakes. Makes a lot - had maybe 1 1/2 cups left over after frosting 24 cupcakes.
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4 users found this review helpful

Mulligatawny Soup I

Reviewed: Mar. 24, 2011
My family all loves this soup!! It's absolutely delicious. Definitely double the recipe if you're serving more than two people - even doubled, we only get about 6 good-sized bowls out of it. The cream does make it rich, so I may try decreasing the amount next time I make this. Also, the rice can get out of hand if you leave it in there too long before you're ready to eat it - the first time I made this, it was more like a casserole! Still very good, but the second time I waited longer until I put in the rice. Perfect!
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7 users found this review helpful

Hearty Split Pea Soup

Reviewed: Mar. 18, 2012
My new go-to Split Pea Soup recipe. Really good and so easy! I used water the first time and it was perfect. Used reduced-sodium chicken bouillon the second time and it was too salty. Going back to water from here on out. Definitely add the milk at the end! My whole family loves this, even our 2-year-old.
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4 users found this review helpful

Moroccan Chicken and Whole Grain Couscous

Reviewed: Mar. 24, 2011
I absolutely adore this recipe and have made it many times. My husband and 18-month-old daughter feel the same way! It's full of flavor and yet isn't too strong on any one spice. (I do decrease the cayenne a bit.) I would recommend decreasing the amount of broth by a cup or so, as it otherwise does get a bit too soupy. I also often add an extra zucchini just because I love zucchini! Mmmm, the way the couscous soaks up the liquid and adds to the final product is wonderful - I would definitely not go with rice or anything in its place. Please try this dish - you won't be sorry!!
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3 users found this review helpful

Indian Dahl with Spinach

Reviewed: Mar. 31, 2011
I love the flavor of this dish!! It's not much to look at, but it's delicious. The balance of spices is perfect (though I add a bit less chili powder than called for so my 1.5-year-old can enjoy it more). I've found that using split red lentils requires less than the full amount of water called for, or else it's too watery (maybe 2.5 cups instead of 3.5). Yum! My mouth is watering just thinking of it! :)
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3 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Mar. 31, 2011
We LOVE these burritos and make them often. The flavor is wonderful, and though the cream cheese makes the appearance a little strange, it's important that you don't leave it out. I find this to have just the right balance of crunchiness, spiciness, and healthiness! Great for leftovers, too.
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2 users found this review helpful

Extra-Easy Spinach Lasagna

Reviewed: Mar. 4, 2012
Very easy. Very quick. Very yummy! (I added about 5 cut-up artichoke hearts because I wanted to use them up and they definitely added to the dish. Probably wouldn't make it without them, actually.) Proof that lasagna doesn't have to take forever to make. Next time, I'll probably add one more layer, though, as just two layers of noodles seemed kinda wimpy.
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3 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Mar. 18, 2012
Delicious! Didn't change a thing other than omitting the raisins (not a fan). Incredibly moist and soooo good. I made cupcakes and ended up with 23. Baked for 30 minutes at 350. Frosted with "Cream Cheese Frosting II" on this site. Really good!
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23 users found this review helpful

Slow Cooker White Chili with Chicken

Reviewed: Jan. 17, 2013
I was looking for a slow cooker white chili recipe, and I found a great one in this! I doubled it (my bag of beans was 1 lb, so it just worked better). I used two garlic cloves (crushed) instead of garlic powder, and about a tsp of dried cilantro as I didn't have any fresh. I started out with just the jalapeno that's called for, but at my taste-test partway through cooking, it was super bland, so I added two cans (4 oz each) of diced green chiles and a pinch of red pepper flakes (the recipe notes mention additional peppers and I definitely agree!!). Even with those additions, it had just a touch of kick. If my toddlers weren't eating it with us, I'd probably add still more heat. Also per the recipe notes, I put in half of the cumin at the beginning and half at the end, so it wouldn't get lost during the 8-hour slow cooking. The only other slight adjustment I made was to use my immersion blender a little bit while I had the chicken out to shred. That thickened up the chili just enough to my liking. (I also added about 1 tsp of salt and 1/2 tsp black pepper towards the end, as the chicken stock I used was unsalted.) The end result was delicious, and was enjoyed by me, my husband, and our 1- and 3-year-olds! I'm very happy to have this chili to add to my winter meals rotation.
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76 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Mar. 31, 2011
This was tasty and a great way to use bok choy. I added cashews, cooking them along with the stems, and would definitely highly recommend it. They added a lot to the overall dish.
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4 users found this review helpful

Chunky Cheesecake Brownies

Reviewed: Mar. 18, 2012
These are a bit too fudgy for my taste. Extremely dense and rich. They tasted good but could have used a little less intensity.
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1 user found this review helpful

Refried Beans Without the Refry

Reviewed: Jan. 11, 2013
I love how easy this recipe is and how much it makes! My whole family loves these beans and they're so cheap to make this way. DO NOT add all the salt, though! I actually don't add any until it's all done cooking, and then just 'to taste,' since my toddlers don't need much salt. I freeze at least half of this each time and that works well - they taste great even after being frozen. Enjoy!
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1 user found this review helpful

Quinoa and Black Bean Chili

Reviewed: Mar. 18, 2012
This sounded so good but it came out way too thick and weird. It was more like eating some kind of casserole than chili - I could have used a fork. I like the idea so I'll keep looking for another recipe like this one, but this one definitely did not do it for me. Bummer.
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6 users found this review helpful

Slow Cooker Coconut Curry Chicken

Reviewed: Feb. 7, 2013
It sounded so good, and I like all of the components, but man, it was hard to eat. I followed the recipe exactly, and it turned out to taste very strongly of curry powder and nothing else. In an effort to not waste the entire dish, my husband and I sprinkled some cashews on top of our servings and that helped a lot - to make it edible - but after eating it once, I was not up for working my way through all those leftovers. I imagine that the curry powder is a big variable. There is such a range of strengths from one to the next that I wonder if the one I used was just way too powerful or something? I would recommend starting with a smaller amount of curry powder than called for.
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3 users found this review helpful

 
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