jnstoops08 Recipe Reviews (Pg. 1) - Allrecipes.com (13219079)

Pumpkin Pie Pudding

Reviewed: Oct. 8, 2011

Very easy, delicious recipe! I had some leftover no-bake cheesecake filling that I spoon on top of this and it was very tasty! It only took a few hours to cook on the low setting of my crock pot. Will be making it again.

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1 user found this review helpful

Buffalo Chicken Chili

Reviewed: Apr. 8, 2011

I used cubed chicken breast instead of ground chicken and cooked it in butter. I was all out of Frank's Red Hot so I used Sriracha Hot Chili sauce and it tastes phenomenal!

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4 users found this review helpful

Fresh Ginger Cookies

Reviewed: Oct. 27, 2010

These are delicious! Followed the exact recipe and they turned out wonderful!

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2 users found this review helpful

Coffee Jelly

Reviewed: Jun. 28, 2010

This is DELICIOUS. I used extra bold french roast, and once the jelly was set, just some Belgian chocolate coffee creamer. I sprinkled a little cocoa powder on top. I could it this whole bowl in one sitting!

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8 users found this review helpful

Asian Coconut Rice

Reviewed: May 10, 2010

With a few minor modifications suggested by other reviewers, this was fantastic! I added just a drop of almond extract to enhance the flavor and used basmati rice instead of jasmine. When finished cooking, it stuck together nicely and tasted great. Will be making this again for sure!

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1 user found this review helpful

Potato Leek Soup III

Reviewed: Jan. 13, 2010

An excellent base recipe! I reduced butter to one stick, used half & half, added some garlic and yellow onion. Very tasty! Will definitely use this recipe again!

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0 users found this review helpful

Marshmallow Fondant

Reviewed: Jan. 1, 2010

This recipe is very easy to make. The ingredients are simple and it makes a lot of fondant to work with. It also tastes great! I used homemade vanilla extract in one batch and Triple Sec in another for a hint of orange flavor. I also had no problem substituting some of the confectioner's sugar for cocoa powder in a batch for chocolate MM fondant. It tasted similar to Tootsie Rolls.

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1 user found this review helpful

Meringue Mushrooms

Reviewed: Dec. 8, 2009

These are fantastic! This recipe is incredibly easy, it did take a little bit of time to assemble the mushrooms but it was fun. And the end result is well worth it. I made a test run of these and took them to work so my co-workers could try them (they love being guinea pigs!) Everyone raved about them and couldn't believe that they were not real mushrooms. Several people asked for the recipe. I had a few minor problems while baking these, which was on my end. I was able to pipe the caps, but when trying to pipe the stems the meringue was really runny and wouldn't hold its shape. I was able to easily remedy this by putting it back into the bowl and whisking it until it was really fluffy. Also, at an hour and at 225 degrees my meringues turned really brown. I think next time I will lower the temp to 200 degrees and bake slightly longer. I think I might also cut back on the sugar because they are really sweet as is. I did one thing differently and used white chocolate as well. After applying melted semi-sweet chocolate to the caps, I let it set for a few minutes then applied a layer of melted white chocolate. Then I made the "gills" with a tooth pick. I will definitely be making this recipe again, putting this in my Christmas favorites file!

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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 17, 2009

I'm making this recipe for the third time. It is AMAZING. Eight apples are enough to fill up two deep dish pie pans for me. I used the French Pastry pie crust as someone else in the reviews recommended. My husband adores this recipe; he bought a Paula Dean Apple pie from the grocery store and he said it didn't even compare! I will be making this pie from now on.

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Whole Wheat Beer Bread

Reviewed: Oct. 11, 2009

I've made this recipe 3 times now, and I love it. It is easy to throw together, it doesn't take many ingredients, and it is really neat how using a different beer alters the taste. So far I have used only Samuel Adam's beers (Oktoberfest, Cream Stout and Boston Lager) and they all had a unique and delicious taste. I followed another reviewer's suggestion of putting some melted butter on top and cutting back on the salt. Overall this is a recipe I will be making over and over again.

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Chocolate Oil Cake

Reviewed: Sep. 4, 2009

Very moist and delicious! Has a fudge-cake consistency. I used dark dutch cocoa powder instead of regular cocoa. To make the chocolate flavor "pop" I added a teaspoon of instant coffee. I chose not to frost the cake, but served with mint chocolate chip ice cream while the cake was still warm. It was so awesome!

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The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 2, 2009

I was a little bit disappointed with the results of this recipe. They went rather flat while baking. The criss-cross fork impressions were lost. They were chewy, but it didn't have an intense peanut butter flavor like I was expecting. I prefer a firmer peanut butter cookie, this was thin and somewhat greasy. I used margarine instead of butter, because that is all I had on hand. It was good, I might try this recipe again with butter to see if the results are better.

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Challah I

Reviewed: May 12, 2009

I decided to make challah bread after my husband and I picked up a loaf of it at the bakery. It was the best bread we have ever tasted! I chose this recipe after reading the reviews and went with it. I added an extra egg to the mix and used a 1/2 cup honey, which resulted in needing to add about 10 cups of flour instead of 8. I mixed everything by hand because I was worried about overworking the dough. I watched a video on youtube on how to braid the loaves after the dough had risen. I used one egg white mixed with a tablespoon of honey as an egg wash. I baked one loaf on a cookie sheet lined with parchment and the other on a baking stone. The loaf on the baking stone got dark right away so I had to put foil on top of it to keep it from burning. The baking stone loaf only took 25 minutes while the cookie sheet loaf needed 30. The bread itself is fantastic, a little bit dense but soft and lightly sweet. It is so delicious. The recipe is easy even with a few slight modifications. My husband and guests raved about how tasty it was. I can't wait to make this again!

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2 users found this review helpful

Clark's Quiche

Reviewed: Apr. 10, 2009

We are going to my mother's for Easter this year and quiche sounded like a good idea. I came across this recipe and read all the rave reviews and figured i would give this a shot. As I was preparing this recipe, the amount of ingredients seemed like a lot (there was so much cheese!) so I ended up splitting the mix between three deep dish pie crusts instead of two. I did one of the pies without ham because my husband has some strange aversion to ham and mixed in broccoli instead. I also substituted sliced artichoke for mushrooms for all the pies. I let them cook just a little longer due to the extra veggies. The crust was dark but not burnt. The flavor is fantastic, very savory and hits the spot. This is probably the best quiche I've ever had! God bless you Clark for sharing this recipe! I can't wait to share this with my family as well.

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Chantal's New York Cheesecake

Reviewed: Mar. 26, 2009

The cheesecake this recipe produces is simply amazing. It is creamy, rich and flavorful. My husband who normally turns his nose up to this dessert raved about how delicious this cheesecake is. The recipe is so easy to follow. I gave my sister and her husband some of the cheesecake (in an attempt to get it out of the house; I would eat all of it! It is just that good!) and he claimed it is "the cheesecake that will change your life." The first two I made didn't crack, but every one after those have been getting large "Y" cracks in the center. I greased the sides, put a pan of water underneath the cake, and added a teaspoon of cornstarch. I'm guessing that maybe I over mixed the batter.

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2 users found this review helpful