Jeff Recipe Reviews (Pg. 1) - Allrecipes.com (13253466)

cook's profile

Jeff

Reviews

Photos

Menus

 
View All Reviews Learn more

Deluxe Sugar Cookies

Reviewed: Nov. 30, 2009
The cookies spread too much and they are really bland even by sugar cookie standards. The only thing that I can say about this recipe is that after it's chilled, it's easy to work with. Otherwise, it's not worth your time to make it.
Was this review helpful? [ YES ]
2 users found this review helpful

Chocolate Mousse Torte

Reviewed: Dec. 19, 2009
Sorry, this isn't mousse! I have to use at least one star. I wish I didn't have to.
Was this review helpful? [ YES ]
7 users found this review helpful

The Best Ever Chocolate Mousse Recipe Ever

Reviewed: Dec. 19, 2009
This just isn't mousse!
Was this review helpful? [ YES ]
5 users found this review helpful

Creme Brulee

Reviewed: Jan. 1, 2010
As Chefpeon says the ingredients are fine, except for the brown sugar. You never ever use brown sugar. You use white granulated sugar. The brown sugar that is made today is made by adding molasses to granulated sugar. So if you want a molasses flavor to the creme brulee, by all means use brown sugar.
Was this review helpful? [ YES ]
2 users found this review helpful

Mom's Baking Powder Biscuits

Reviewed: Sep. 22, 2010
There is only one thing that I would do differently. If you can get it, use pastry flour. NEVER use all purpose flour. If you can't get pastry flour, use half bread flour and half cake flour. You will find that you will get a better bisquit.
Was this review helpful? [ YES ]
5 users found this review helpful

Swedish Rye Bread II

Reviewed: Nov. 5, 2010
This is a nice rye bread. Very similar to what my Swedish Grandma used to make. Nice and moist and very flavorful. The one change I made was to use ground caraway instead of the whole seeds. It brought out the caraway flavor better.
Was this review helpful? [ YES ]
6 users found this review helpful

Dana's Famous Swedish Meatballs

Reviewed: Apr. 16, 2011
MY Swedish relatives are rolling over in their graves. You NEVER use ITALIAN breadcrumbs. These meatballs have too many ingredients. Cinnamon, nutmeg, and cloves? No. Salt and pepper. That's all it takes for seasoning. Where are the onions?And your beef to pork is NEVER 50-50.At best it is 60-40. Beef to pork.
Was this review helpful? [ YES ]
13 users found this review helpful

Cream Puffs

Reviewed: Sep. 22, 2011
Very poor recipe and instructions. No mention of how long to cook the batter once it has come together. Or to use a wooden spoon to stir. Put the "ball" of flour and water on a standup mixer to mix in eggs. You will never get the eggs mixed in well enough with just a spoon. Someone mentioned that you should turn off the oven and crack the oven with the puffs in it to help them dry out. If not, most times they will collapes. Split the shell in half horizontally. Fill the bottom with pastry cream and then pipe some whipped cream on top of that. Place the top half on top and use a shaker to shake some powdered suger on top.
Was this review helpful? [ YES ]
6 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States