Juniper Recipe Reviews (Pg. 1) - Allrecipes.com (13157437)

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Pork Tenderloin Diablo

Reviewed: Apr. 6, 2014
ummm,yeah, loved it. We cut the cayenne in half the second time (a little spicy for the kids) and added some veggies (green onions, shaved carrots, and mushrooms glazed over high heat, in olive oil)to the mix.
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Crispy Turnip 'Fries'

Reviewed: Apr. 24, 2013
These were amazing! No, they aren't crispy like fries but they are a great alternative if you are looking for low carb or for adding more or different veggies into you meal rotation. I pretty much made exactly using my own purchases spice mix called Nick's Mix which is similar to Lawry's but spicier. I didn't wait for the oven to pre-heat, just put it all in and set the timer for 30 minutes. I took one out and tested it and it was super yummy. I let the rest sit for another 5 or 10 minutes or so. They are phenomenal!!! (p.s. first time for turnips for me, pleasantly surprised!).
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Balsamic Roasted Pork Loin

Reviewed: Jan. 4, 2013
Had a boring pork loin roast and a bunch of veggies to get rid of and felt very uninspired until I saw this recipe. I pretty much followed it but did make a few changes. I lined my Pampered Chef cookie bar pan with heavy duty foil and sprayed with cooking spray. I cut up 3 sm. onions, a green pepper and a red pepper, a head of broccoli and a couple handfuls of baby carrots. I spread them on the entire sheet and drizzled with oil and sprinkled with 2 tsp. from a Good Seasons dry dressing packet. I roasted the veggies at 450 for 30 minutes. Meanwhile I marinated the pork in 1/3 c. balsamic oil, 1/2 c. oil, the rest of the dry dressing packet and a generous shaking of granulated garlic while the veggies were roasting. I then made room for the pork along side the veggies and poured the marinade, which had thickened up, over the pork and some of the veggies. I also poured about a cup and a half of chicken broth over the veggies to keep them from getting dried out. I put an oven probe into the center (the kind that you leave in while roasting) and waited for the temp to get to 150. 45-minutes later I have an amazing looking and tasting pork roast and the veggies are perfect! I'm sorry I changed things up but this recipe did offer great inspiration and a good starting point. I served it all with mashed potatoes. A Riesling goes well with this, too.
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Asian Salmon

Reviewed: Aug. 30, 2012
Awesome as written! Will make again!
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Easy Faux Chocolate Mousse

Reviewed: Jul. 1, 2012
This is super yummy! I made with Ghirardelli 60% dark choco chips to keep it as low-carb as possible (used 40 chips). I also did not use the heavy cream. I used Rodelle gourmet vanilla. My thinking was to make a choco-type bread spread like Nutella to abate my morning sweet tooth, but this is worthy of eating by the spoonful. I put the mixture back into the 8 ounce cheese container and 1/16 of the container is 6.5 carbs. For those not counting carbs, this is still a wonderful tasting treat. Try it, you won't be disappointed.
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Maple Salmon

Reviewed: Feb. 24, 2012
I used the foil idea and baked for 15 minutes in the marinade inside a packet of heavy-duty foil. I put the marinade in a pan and added dijon mustard to taste and made an amazing sauce. Did not add any cornstarch. I broiled skin side up since my 7-yr-old loves crispy salmon skin! This was very tasty!
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Eclair Cake

Reviewed: Feb. 5, 2012
This was a hit at the super bowl party. I beg to differ with reviewers, this tasted very much like the choco covered eclairs I buy in the freezer section. The graham crackers I bought were store brand, not very sweet and tasted like cardboard to me. But I had to use them since I bought them especially for this. Used the cool whip and instant vanilla pudding as called for. Followed other reviewers and brought 1 cup of heavy cream to boil and poured over a full 12 oz. bag of semi-sweet Ghiradelli chips and whisked in 1 tsp of Rodelle vanilla. Poured over and smoothed out and put in the fridge for 24 hours. AMAZING!!!!
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Bacon Roll Ups II

Reviewed: Feb. 5, 2012
I usually don't change up a recipe too much but I got some tips on this one beforehand and decided to do them. Same ingredients but with the addition of brown sugar. I cut the crusts off Wonder sandwich bread (about 20 slices), spread softened cream cheese on them, sliced them into thirds, rolled those up. Cut bacon slices in half, dredged them in brown sugar, rolled around the bread rolls, secured with toothpicks. Baked at 400 until just starting to brown. Turned broiler on and crisped them up. OMG-these were gone in a NY minute at a super bowl party. Had to recite the recipe several times. Simple ingredients. AMAZING results!!!!
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Homemade Shake and Bake Mixture

Reviewed: Jan. 5, 2012
This is really awesome! Glad I took the time to prepare this from scratch rather than buying the box. I used panko crumbs and didn't use any of the "salts" but granulated garlic and a small amount of celery seed instead. I did use the regular salt in the amount indicated tho. There was so much flavor. My family raved about it! I cooked bone-in pieces at 400 degrees for about an hour. Amazing!
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Thousand Island Salad Dressing

Reviewed: Jan. 5, 2012
1000 Island is my daughter's favorite dressing. I made this for her and she LOVED it. I did use a only 1/4 tsp paprika but everything else was the same. Make this! You won't be disappointed!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 16, 2011
This is exactly like the tortilla soup we often have in Cabo San Lucas, Mexico except it has more "stuff" in it. They are kinda chintzy at the local dive that we frequent. The only changes I made, by accident, were to add a 14 oz. can of enchilada sauce, forgot the garlic and put in 32 oz. of chicken broth for the water and broth originally called for. I did not add the fresh cilantro until serving time. I added 1 packet of True Lime per large serving bowl, 1 chopped avocado and used crushed store-bought tortillas to save time. It was outstanding!
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S.O.P.P.

Reviewed: Nov. 15, 2011
This was very simple yet very satisfying. The potatoes did take a lot longer than noted in the recipe. I added 2 onions cuz we love onions. I did not have fresh peppers so I added some roasted red peppers from a jar and it was perfect. Today, we are eating leftovers with cheddar-jack melted over the top and some hot sauce. I would def make again.
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Baked Slow Cooker Chicken

Reviewed: Oct. 24, 2011
After reading a lot of reviews, I decided to put the chicken on foil balls, upside down, after using Lawry's Seasoned Salt and some garlic powder. I wasn't going to be around to change my heat setting from high to low, so I just set it for low only for 8 hours. My husband was home before me at around the 6-hour mark and he tested with a meat thermometer and it was registering at 180. He shut off the slow cooker at that point. The chicken was very tasty if not slightly overdone. The white meat was just slightly drier than it should have been. The dark meat was spot on. I left the skin on and it was actually edible if you like that sort of thing. It was very tender and I would definitely cook a whole chicken this way again. I think either the combo of high then low or just low, but definitely a shorter cooking period. I added nothing to the cooker but the foil and the seasoned chicken. I cooked everything else on the side. The variety of seasonings to use with this technique is endless. Give it a try!
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Pico De Gallo

Reviewed: Jul. 7, 2011
So much better than what I've had at restaurants! I omitted the pepper for my 6-yr-old and accidentally forgot the garlic. I added 1 packet of True Lime. Everyone requested that I make it the same way from now on. It was outstanding!!!
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Tuna Melts

Reviewed: May 22, 2011
Excellent with half the amount of mayo, a generous sprinkle of garlic and some salt & pepper!!!
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Thai Curry Soup

Reviewed: May 19, 2011
Just made this tonight on a whim. I had the basic ingredients and thankfully the red curry paste. Did not have shrimp, but used leftover bbq grilled chicken. I improvised with the ingredients I had on hand. Used garlic from a tube (Gourmet Garden) and ginger in a tube from the asian mkt. I used full fat coconut milk, skipped the spinach and cilantro (did not have). I used 2 True Lime packets for the fresh lime juice. The flavors were spot on. Even my 6-yr-old loved it. She asked for seconds!
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Freezer Caramel Drizzle Pie

Reviewed: Apr. 25, 2011
Served this at our Easter gathering. Rave reviews! I turned it into a 9x13 with a graham cracker crust of 2 c. crumbs mixed with 1/4 c. melted butter, baked at 350 for 15 min then cooled to room temp. I also cooked the coconut mixture on low for about 30 minutes, stirring constant, as another reviewer had suggested. The coconut and pecans were perfectly browned and crunchy. One of my guests suggested chocolate topping next time, either alone or in combo with the caramel. I think that will take this dessert to the next level of awesomeness! This is a keeper!!!!
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Creamy Au Gratin Potatoes

Reviewed: Apr. 18, 2011
Obviously more effort than the boxed version, but well worth the extra time spent. My family raved. The flavor is different from the boxed version. This is not a copy-cat recipe. After having this, I feel like the potatoes in the boxed version are not real. This is real food and it is super yummy! Make the effort. You won't be disappointed! *note-I did follow some of the other reviewers tips, like chopping the onion and layering the sauce and adding a little garlic.
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Baked Oatmeal II

Reviewed: Mar. 5, 2011
Just made this and wanted to rate it as being wonderful. I have never made baked oatmeal before, heck never even heard of it. Found the recipe by accident. So glad I did! I made it exactly as written except for omitting the cranberries and cutting the brown sugar to 1/2 cup. It's hard to describe the texture. At first I thought it was going to be sorta like a cake as I cut through it. But it crumbled apart as I plated it. It is sorta like a warm moist granola. Think stuffing/dressing texture. The top was just very slightly crisp around the edges. I baked mine in my small PC deep dish baker, sorta close to an 8x8 sized dish, for 30 minutes. I topped our servings with a pat of butter and 1 tsp. of pure maple syrup. My picky 6-yr-old LOVED it. Can't wait to see how the leftovers are! This is worth trying out!!!
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Beef Stew II

Reviewed: Dec. 8, 2010
This was very good! I added potatoes and used some of the other suggestions, like soy sauce, from others. I am going to add curry powder to what little I have leftover and serve over rice. Yum!
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