JustinaKay Recipe Reviews (Pg. 1) - Allrecipes.com (13077355)

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JustinaKay

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Shari's Streusel Coffee Cake

Reviewed: May 19, 2014
I'm quite happy with this recipe. I doubled it, used milk instead of half and half because that's all I had and no nuts because I didn't have any. It's very tasty, goes great with tea or coffee. It's just a simple, basic coffee cake. Just what I wanted.
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French Baguettes

Reviewed: Apr. 15, 2014
Great easy recipe, but does NOT remind me of french bread. Perfect for hoagies/subs. I proof the yeast in the water and sugar then used my food processor to knead the dough. Once I substituted 1 cup of bread flour with whole wheat and added a tablespoon of vital wheat gluten and it was marvelous. I recommend trying it.
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Oven-Fried Pork Chops

Reviewed: Apr. 13, 2013
This quickly became one of our favorite ways to make pork chops. I'm not a huge fan of pork chops, but they are wonderful like this. I recommend just a few small changes: Use seasoned bread crumbs - I like the italian kind - instead of the stuffing mix. Dip in egg mix then bread crumbs then repeat. You'll want to beat up two eggs to accomodate. Use half butter and half olive oil. Now here is the real trick to make this extra easy: put the butter and oil in the baking dish and put in the preheating oven. When the chops are prepped, the butter is melted and ready to go. I always use more than 2 tablespoons combined and when I flip them half way through I add a little more oil. Another tip to improve this greatly: Bake at only 350 degrees, 15 minutes per side. They come out perfect and crispy this way.
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5 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Mar. 21, 2013
There's no reason to use anything other than butter to make these, unless, maybe, you are a heathen. XD But aside from that, I just love these. They are my new go to recipe for cookies.
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Shoyu Chicken

Reviewed: Feb. 18, 2013
DElicious! But the real test will be when my husband tries them. I broiled mine because it's winter and it's so easy. I will definitely make these again and again.
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Mmm-Mmm Better Brownies

Reviewed: Dec. 25, 2012
Tried these with butter like recommended and they were fabulous! The butter made them very fudgy. I also threw in a few extra chocolate chips I had lying around just for kicks. I did have to bake them for almost fifteen minutes longer than the recipe stated.
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Photo by JustinaKay

Chocolate Crinkles II

Reviewed: Dec. 27, 2011
So. So. So. So. Good! Like tiny chocolate cakes rolled in deliciousness. And so pretty too! They're not even gone yet and I can't wait to make them again!
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Dec. 4, 2011
Not my favorite ever frosting, but very good. I will definitely keep this recipe around for future use and I would definitely recommend it to a friend.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 4, 2011
I followed the directions exactly and it was only meh. Yes it is intensely chocolately and that can lead some chocolate lovers to believe they are eating a fabulous cake, but I really think there is room for development here. The flavors are not totally balanced and could be better to make a "to-die-for" dessert that one just can't seem to get enough of.
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2 users found this review helpful

Toasted Pumpkin Seeds

Reviewed: Oct. 16, 2011
Mmm!! So good! I love these things. I double the Worcestershire sauce because I like it a bit stronger. But what a great and different flavor! My new favorite healthy snack. Oh, and my dog likes them too :)
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2 users found this review helpful

Tasty Tuna Burgers

Reviewed: Sep. 13, 2011
I can't believe I waited I think over two years to make this recipe. Now I can't stop making it. I am always looking for another chance to make this now! I did alter it to my tastes and what I happen to have on hand at the moment: no dill, no celery, no chili sauce, add old bay. Also, lots of people recommend adding extra bread crumbs... DON'T! Add extra tuna. These are tuna burgers, not tuna cakes. I usually make 3 cans of chunk light tuna with 2x the rest of the ingredients and about 1.5x bread crumbs, or just enough to make them pasty (I get 6 - 7 patties). They should be like the recipe says: delicate. The extra bread makes them tough, dry and bland.
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21 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jun. 24, 2011
I don't think "best" is a good enough word to describe these. I would say "perfect." The perfect classic chocolate chip cookie. It just doesn't get better than this.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 23, 2011
Sorry, but not the best. Good and we ate them all. But they didn't melt in my mouth and make me crave them and I wont be making this recipe again. I know there's tons of comments explaining what to do to not get cakey cookies, to get cakey cookies, to make them thick, or make them thin and on and on. But I want a recipe I can just follow as written without having to do more research on how to make them perfect. This was not it.
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Texas Egg Rolls

Reviewed: May 20, 2011
My mom made these when I was a kid. Love LOVE LOVE them!!! She would also cook a small pork roast with a large jar of salsa until the pork was falling apart tender and serve that over them for a complete meal. And to make them kid friendly when I was really little she would omit the chile and make me a few plain cheese ones. I loved them! And still do :)
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4 users found this review helpful

Soft Oatmeal Cookies

Reviewed: May 15, 2011
The only thing I didn't do was flatten them. This made them soft and chewy. But my cookie scoop is pretty small too. I think cookies the size the instructions want would need to be flattened. I got 4 1/2 dozen, not 2 dozen. DAY TWO: These are still amazing. I'm glad I only brought four with me to work. Otherwise there wouldn't be any left for my hubby.
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2 users found this review helpful

My Best Clam Chowder

Reviewed: May 15, 2011
I grew up a stone's throw away from Pismo Beach, California. Clam chowder is EVERYTHING there. Restaurants are judged by the quality of their chowder. I have to say, this one is pretty darn close to perfect. I tried to stay true to the recipe, but I couldn't bring myself to add water, I used a bottle of clam juice instead. 1 bottle was perfect. And, I couldn't bring myself to add the vinegar. That just sounds terrible and ridiculous. It was too perfect already. Perhaps I'll try it sometime in the future. Otherwise, amazing chowder!
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5 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: Apr. 11, 2011
Holy yum! I'm not sure about other people calling this bland. I would say to check your spices. If they sit too long (in your cupboard or on the shelf) they wont be flavorful. Especially the cayanne. If its fresh, 1 1/2 teaspoons is really hot! Fair warning. Also, I'm not big on potatoes, now those are bland, so I used sweet potatoes and they are delicious. I also mixed up the veggies according to what I had on hand and added tofu. Wonderful!
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Caesar Salad Supreme

Reviewed: Feb. 2, 2011
Real caesar is always the best, but this is a close second. If you can't stand the stuff from the grocery store, but don't want to coddle an egg (like me) this is your best bet. It does taste of mayo, but it doesn't over power the other flavors, so I think it works. Also, doing the croutons seemed like it would be easier than in the over, but its just not. Toss them in the garlic oil mixture then toast them in the over. You'll get more evenly cooked croutons that are perfectly crunchy and will last for days.
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6 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 5, 2011
I will use this over and over! So good!!! My rub: 1 tsp. salt. 1/2 tsp ground pepper. 1 tbs. herb blend (I use a grilling mix with rosemary, sage, thyme and more) , two dashes of cayenne. 1 tsp. of garlic powder. Using mortar and pestle, grind all ingredients into powder.
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Ice Cream Base

Reviewed: Jan. 5, 2011
I haven't even frozen this yet, but I have to give it 5 stars. I was drawn to this recipe because of its simple solution to the problem with adding the egg to the warm cream. Other recipes intimidated me because of so many reviewers stating that they got little chunks of egg that they had to strain out. I really had no desire to deal with that. I'm not entirely confident that the egg yolks are thoroughly cooked, but I'm not one to be picky about that either. I did taste the warm mix before putting it in the fridge and it's fantastic! I flavored it with 1 teaspoon of vanilla and 2 tablespoons of instant coffee. It has a slightly strong coffee flavor, I would recommend just a tablespoon and a half for anyone new to the world of coffee ice cream. I plan to add Heath bars for the final product.
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11 users found this review helpful

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