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

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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2 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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1 user found this review helpful

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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1 user 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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1 user 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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10 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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1 user 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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1 user found this review helpful

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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3 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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1 user 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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4 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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5 users found this review helpful

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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3 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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3 users found this review helpful

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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6 users found this review helpful

Marbled Cheesecake Bars

Reviewed: Jan. 2, 2011

MMM! Perfect! Though, don't make the mistake of buying double stuffed cookies, too much icing makes them too sweet, and the flavor of the icing doesn't really go with the rich cheesecake as well. I might even scrape out the icing next time. Marbling was not easy, next time I'll add the chocolate to only 1/3 of the batter to get better control of the marble. Other than that, these were so so tasty that I will definitely make them again and take them to gatherings.

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1 user found this review helpful

Ghirardelli® Dark Chocolate Truffles

Reviewed: Dec. 23, 2010

Definitely a dark chocolate flavor to these, but if that's what you like then you'll love them - very very rich. They were super easy to make with out even rolling them. After two hours in the fridge they were ready to go. We scooped them out with a cookie scoop, flattened the bottom (mainly because rolling them by hand into spheres was not working at all, they'd just melt) which gave them a nice domed shape, rolled in cocoa powder and were on our way.

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3 users found this review helpful

Monkey Bread II

Reviewed: Dec. 19, 2010

This was awesome. I added 2 more teaspoons of cinnamon to the sugar/butter mixture before adding the pieces of dough and it tastes just like cinnamon buns. This was almost as easy as monkey bread made with those canned biscuits, but I'm very glad to avoid using anything pre-made, and it was still quite easy. The flavor is different from biscuits, but I think it tastes fresher, and is just as, if not more, versatile.

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2 users found this review helpful

Easy Swedish Pancakes

Reviewed: Dec. 19, 2010

My mom used to make these as a special treat for me every now and then. Eating them again took me back to those days. I don't think they were exactly the same measurements as my mom used, but they were close enough. I had no trouble with them on my non stick skillet. The hardest part was being patient enough to wait for them to cook before turning them. After that wait I couldn't wait to cook them all to eat them, so I ate my first 4 at the stove while the next 4 cooked. :)

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4 users found this review helpful

Red River Beef Stroganoff

Reviewed: Dec. 8, 2010

I wanted a stroganoff recipe that didn't call for wine, simply because I never seem to have it on hand, and also because my husband isn't fond of the taste of wine in food. This recipe was quite good and I will most definitely make it again, but I found it really depends on your ingredients. 1. A very good beef broth will rock this dish (I used College Inn's Bold Stock, and it did indeed rock the dish) 2. Use fresh, and only fresh. I prefer crimini - I think it lends to the brown flavors of the dish. 3. Worcestershire was perfect to meld the flavors. 4. I was apprehensive about the basil, but was curious, so I tried it. It's not necessarily traditional, but it is mighty tasty. 5. I think a full cup of sour cream is a bit too much. I like to preserve the "brown" flavors, so I'm cutting that back to taste.

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Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Aug. 30, 2010

Exactly what I was looking for. Even though I didn't have all the right ingredients, it still tasted fabulous and I could tell it would have tasted just like the dressing at Japanese restaurants if I hadn't needed to make the adjustments. I ended up eating two bowls of salad it was so good.

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6 users found this review helpful