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

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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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29 users found this review helpful

Juicy Butt Steaks

Reviewed: Jul. 26, 2010
I wanted to do something different with the pork butt steaks I had on hand. I usually just sprinkle with Season All and bake or grill. Came across this recipe. Glad I did. The steaks came out amazingly tasty. I still sprinkled with Season All, baked at 350 for about 15-20 minutes. Then covered with sliced onion and a mixture of 1 cup Sweet Baby Rays and water (did not have ketchup). I continued to bake, uncovered, for another hour or so. The meat just fell apart. The onions were so good. Next time I will slice up about 3 onions. I basted the onions and exposed steak with the sauce a couple of times. My husband could not stop raving. This is a keeper!
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20 users found this review helpful

Mini Pineapple Upside-Down Cakes

Reviewed: Jun. 3, 2009
These are AWESOME! Very easy to make. I used Duncan Hines Pineapple Supreme cake mix. I used 1 1/3 c. water (not the reserved juice) as stated on the box, not the recipe here. I used pineapple rings and just cut out a notch to make them fit. They look fine. I used my Pampered Chef stoneware muffin pan generously sprayed with Pam. I inverted the cakes onto a parchment lined wooden cutting board immediately after baking. I had no problem with sticking. Just had to jiggle the pan a little. I had some cake batter left over and some pieces of pineapple, so I made a new batch of brown sugar and butter (the BEST invention on Earth!) and assembled an additional cake in a glass pie plate. These little cakes are perfect for bake sales, showers or when serving guests in your home. I'm going to see how they freeze cuz I'd like to pull one out of the freezer now and then as a tea-time treat. Yummy!!!
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5 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Curried Coconut Chicken

Reviewed: Jul. 10, 2010
This was outstanding! I actually used bone-in, skin-on thighs. After cooking the curry with the oil, adding the onion & garlic, then adding the tomato, I braised the thighs with the curry for about 20-30 minutes. I then mixed the remaining ingredients and put the lid on to simmer for about an hour. The chicken was done to perfection. I topped with fresh cilantro and served over rice. The family loved it! Will be making again. Next time I will add chunks of zucchini and sliced fresh mushroom. I think I will also add pineapple chunks and add the juice in place of the sugar.
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3 users found this review helpful

Easy Biscuits

Reviewed: Mar. 7, 2010
Enjoying these right now. These are the best biscuits ever! I used butter instead of shortening, whole milk, a tsp. of baking powder and 1/2 tsp of baking soda and a dash of salt. I placed the biscuits so they were touching sides, brushed with milk. They are perfect for egg sandwiches or just butter and jam. Thanks for an awesome recipe! My husband commented that if we add some garlic, herbs and cheddar and brush the top with garlic butter, these would be identical to Red Lobster's biscuits! He's right!!!
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Garlic Croutons

Reviewed: Aug. 6, 2010
Made these last week with a multi-grain French loaf. They turned out really good. Today I'm using a Black Russian Pumpernickel. I'm into shortcuts so this time I'm melting the butter in the microwave and adding powdered garlic to it. I am also adding salt as I thought it was needed originally. I am putting the cubed bread into a very large bowl and drizzling the garlic butter over the bread as I stir it around. I think this will get the butter more evenly distributed and I can do it all at once instead of batches in the skillet.
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Grilled Shrimp Scampi

Reviewed: May 25, 2010
This is beyond amazing! I did use half butter/half olive oil. Dried parsley. Fresh garlic in a tube (Gourmet Gardens brand). We had those frozen gigunda shrimp from Sam's. They are like small lobster tails. My husband's birthday dinner rocked!!!
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2 users found this review helpful

Chocolate Chip Pudding Cookies

Reviewed: Dec. 24, 2009
I made this with chocolate pudding. My husband accidentally bought the cook & serve type. They were awesome with semisweet choco chips! Just don't over-bake them.
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2 users found this review helpful

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