jancamp Recipe Reviews (Pg. 1) - Allrecipes.com (13454695)

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Sauerkraut Rye Bread

Reviewed: Sep. 10, 2009
I have made this twice this week -both times not in a bread maker. First time the bread was fantastic but I did not bake it long enough so the centre of loaf was a bit chewy but taste was great and the error was mine - 40 minutes would have been a better cooking time then 35 in my oven. I also took the advise of another writer who said she let it rise 3 times as I had the time. I would not hesitate to only rise twice if I was in more of a hurry. 2nd time I made this recipe, I formed into buns for the sausages we were cooking on the barbecue - again great taste - rose well and enjoyed by all. We make this a regular bread in our home
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Sara's Pumpkin Pie

Reviewed: Sep. 11, 2009
really enjoyed this - even though I messed up and forgot to add the sugar :( until it had been in the oven 11 minutes - took it out and stir in the sugar and it tasted fine - very smooth and creamy. I did fine that it was baked 12 minutes under the recommended time and was very firm. I will definitely make again.
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Grandma VanDoren's White Bread

Reviewed: Sep. 11, 2009
I have made this several times now and it is so easy. When I first started making bread I avoided this recipe as I thought the sponge as oppose to the traditional proofing yeast then adding flour, salt, oil etc was the proper way to make bread. One day however I decided to give it a try - and no looking back. I got up Christmas morning at 6 a.m. and made this recipe. The equivilant on one loaf I made into "Cinnamon Rolls from the land of Nod" The other two I made into loaves for the day. Between 8:30 - 9 o'clock - everything was done! This recipe is so quick to make! Rises like a dream and very quickly - better then any other recipe I have made. I am making again this morning after watching the video for the first time. It states to let rise approx 1 hour or until double. I knew I mine never took that long to rise but today I decided to see what happened. The timer has about 36 minutes left on it and the bread in to the top of the bowl! (first rise) There is no way I will let it go the full hour (if someone has, I'd love to know how it turned out) I'm scared if I leave it that the yeast will exhaust itself. I have made with both less salt and less sugar - always with good results. ENJOY! We do everytime I make it, the bread disappears at family gatherings - from the oldest to the youngest there - everyone enjoys!
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Simple Whole Wheat Bread

Reviewed: Sep. 22, 2009
I do not like whole wheat bread and have been baking white - however my husband does prefer whole wheat bread so I tried this recipe. I cannot believe that I prefer this to the white I have been making. My son-in-law and grandkids were here last night and they also enjoyed it! BTW - I did not have bread flour and used all purpose and it still turned out great. I also divided into three and the one loaf I made was neither small or dense (cooked on a pizza stone not in a bread pan) I have the rest of the dough in my fridge but I'm sure it won't last long. Followed recipe exactly except I always give my bread a second rise before shaping for final rise.
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Crispy and Creamy Doughnuts

Reviewed: Oct. 11, 2009
Great Recipe - didn't change a thing! My mom use to make doughnuts when we were kids but hasn't made them for years. I cut the recipe in 1/2 and made a batch. When she came down she couldn't get enough - same with the grandkids. Today is our (Canadian) Thanksgiving and I have made bread and pies to take out to my sisters but also sitting here this morning craving these doughnuts so I think I will make an entire batch and make doughnut holes with half that I will take for today and freeze the rest in doughnut shape for another day. Also going to melt chocolate chipits with the butter to make a chocolate glaze for some. UMMMMMM!! Can't wait. Thanks for a great recipe!
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Souvlaki

Reviewed: Oct. 13, 2009
I took a pork roast and cut it into strips then marinated as per the recipe. (only had about two hours to marinate) I did not skewer but rather laid the strips on the barbeque and flipped them after a couple of minutes. There was my husband and I for supper as well as our son-in-law and 2 granddaughter, 10 months and 2 1/2. The youngest eats anything and this was not an exception however the two year old did not want to eat it. We told her she had to eat two of the pieces that were cut up on her plate - not only did she eat these but finished up the rest! My husband and son-in-law also enjoyed it. The pork was very tender and oh so flavorful. A real keeper. Thanks for a great, easy meal. Served with Oven Roasted Greek Potatoes - recipe from this site. Great combo that use many of the same ingredients
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Oven Roasted Greek Potatoes

Reviewed: Oct. 13, 2009
Nice simple recipe. I didn't have fresh lemon so used RealLemon juice so also did not have the lemon zest. We are also not wine drinkers so I had no white wine and used chicken broth. I usually do not like Rosemary but I don't like when someone changes the recipe then comments on it so I added. It really tasted great - would use the rosemary again when I make. I did not have the time listed to marinate so I parboiled the red potatoes as had be recommended by others then marinated as listed for about 2 1/2 hours cooked in the oven at 350 then increased to 450 to brown and finish off as I was pressed for time. Great flavor. Combine this with the souvlaki recipe by Abby Benner on this site (recipe is for pork but I will try with chicken also) for a great Greek meal - both recipes use a lot of the same ingredients so makes prepping easy. A keeper - different from our normal roasted potatoes
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Jay's Signature Pizza Crust

Reviewed: Oct. 31, 2009
I also use this recipe for white bread. Rises great and tastes great - not too sweat
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Thai Pineapple Chicken Curry

Reviewed: Oct. 31, 2009
Made it last night and it was great - today reheated - even though hotter, was even better. Grapes are another great fruit for this dish. Did it with Green curry paste (buy at the Asian Market and not the grocery store if you can - much cheaper).
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Parmesan Chicken

Reviewed: Oct. 23, 2010
Very simple and good! Used the Best Marinara Sauce Yet found on all recipes and kids and adults alike enjoyed! Definitely something you could prepare and serve for "company coming" meal.
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No-Knead Artisan Style Bread

Reviewed: Feb. 28, 2011
Made twice now following other hints that said to skip the towel steps and just stir in bowl then poured into the pan when ready. Both times I used dried spices as I did not have fresh and I used 1/2 white all-purpose flour and 1/2 whole wheat. The first time I increased the yeast by about 1/2 a teaspoon, the second time I didn't - I thought the addition of the extra yeast made rise a little higher and will do it this way from now on when using 1/2 whole wheat. I also put my clay baker in the oven when I turned on the stove so that it heated as the oven did instead of wasting time getting oven to heat and then spending 20 minutes heating the pan. Once the lid was removed mine only needed about 10 minutes to finish baking but I think there are other factors that can affect this (altitude, true oven temperature)
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Traditional White Bread

Reviewed: Mar. 23, 2011
This is the best White Bread recipe I have found on this site - including the Amish and the Country white bread. I have made about 6 times in the last 2 or so weeks and no problems. Once I substituted whole wheat for about a third of the white flour and turned out great although next time I would try it more 1/2 and 1/2. I also make my buns out of this recipe for hamburgs and sloppy joes etc. I weigh out the dough at about 4 oz per bun (makes a nice larger burger size) and cook about 22 - 25 minutes. A great thing about this bread is it doesn't go stale. I am eating a toasted slice right now that was made 3 days ago and still tastes great. It also is a bread that slices nicely. I hate breads that when you go to slice it all scrunches up and you come up with a mis-shapened piece of bread. Except the time I made with the whole wheat, I follow the recipe exactly. Thanks for sharing Danialle!
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Soft Oatmeal Cookies

Reviewed: Oct. 30, 2011
Great and easy. I thought I was adding plain chocolate chips and added mint chips instead - what a surprise - these were better then the raisin ones or subsequent ones that I have made with regular chocolate chips. I have also made with toffee chips. All are good but the ones that are plain or with the mint chips go the fastest. If you want chewy, which is what we love, do not overcook. Enjoy experimenting with different additions! Thanks for the recipe
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Black Beans a la Olla

Reviewed: Feb. 12, 2012
We love a kick to our food and this filled the bill as written without over powering - (I like a 3/5 hot level so I still get flavor not just heat). Our cans are in ml so I used a full can of tomato sauce that was over 15 ounces so would have been too runny to eat so I cooked up some basmatic rice and mixed in as well. Of course this stretched to number of serving the dish made and we ended up eating leftovers as burritos and loved them. Definitely will make again. Habanero peppers also give this a little extra kick in the burritos.
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Chili Seasoning Mix II

Reviewed: Oct. 31, 2012
I was making chili for a dinner that included our granddaughters (3 and 5) so left out the crushed red chili peppers as they don't like spicy. I was very surprised by how tasty the chili was without any heat at all. Very good recipe - no need to buy chili mix pre-packaged again. I would add the crushed chili peppers if I was just making for us but if taking to a pot-luck would leave them out and let people add there own according to their own taste! Thanks
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Pierogi Dough

Reviewed: Dec. 24, 2013
I had read Teufel Frau reviews and laughed about the stress relieve from using this recipe. I too cook often and do pies and bread so I am very use to working with dough. This one seemed to be off with the portions - only 1 cup water to four cups flour but I worked with it - finally got it kneaded let it rest. I too had trouble cutting it with my biscuit cutter and rolling it out was a challenge - however it never stuck and I never had to add flour to the rolling surface - just had to roll as thin as I like it. However once you fight with it and get it rolled, cut, (I also re-rolled it out again) and filled and cooked, the taste is great! I will definitely use again although next time I think I will pull out my kitchen-aide with the pasta roller attachment instead of fighting with it. I would give it five stars if I didn't have almost every issue quoted in the earlier review by Teufel Frau. If anyone has any helpful hints, I would love to hear them. The recipe says you will get 25 to 30 perogies I do mine with a 3 inch cutter and got closer to 4 dozen so maybe I like mine too thin - thus the problem rolling.
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Fake Sourdough Biscuits

Reviewed: Dec. 25, 2013
Wow - Had a lot to do for Christmas dinner so didn't want to be making bread/buns on the holiday Loved the fact that it would keep in the fridge for a couple of weeks to free up time on the holiday. Made the dough on the Sunday and kept in fridge until Christmas morning (Wednesday) then removed from fridge, rolled out and cut with 3 inch round biscuit cutter and also a star cutter (for Christmas). Everyone raved about the biscuits. I make most bread and buns we eat and this recipe is definitely a keeper! Can't wait to use the recipe again for other family members to try. I followed the recipe as written as it was the first time I had tried it. Yes it was sticky. I usually find that when I work with any sweet dough recipe, I oil my hands and/or wooden spoon when mixing. After the dough sat in the fridge in a sealed rubbermaid container, it was fine to work with. Had to generously flour the surface where I rolled it out but that was to be expected. Once cut I placed buns on cookie sheet on oiled parchment paper, covered with plastic wrap and they sat out a few hours until we were ready to bake them. I did at my daughters and they did not take near the 15 minutes that is says to bake them but I'm not sure how accurate her oven temp is . Thanks for sharing. An easy, simple recipe to follow! Update! I Have found the key to a great Sour Dough taste is letting them rise a couple of hours or so before baking. Still Great light biscuit if just rise for the 1/2 hour
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Apple Pie by Grandma Ople

Reviewed: Dec. 26, 2013
I have made this pie often. The first time I did, my son-in-law said it was the best pie he had ever had. I usually add a touch of cinnamon to the apples but that is personal preference and other then that I follow the recipe. Since the initial baking, I have had compliments galore and never been disappointed with the results. Cook on lowest rack in oven and put a cookie sheet on the bottom of oven as it usually overflows. If you add the syrup over the apples before the top crust (lattice) is put on the pie, reserve some of the mixture and brush over the lattice as it gives the pie a gorgeous golden hue. I have tried it with several different types of apples and never been disappointed. For a change I made just a 'normal' apple pie yesterday for Christmas dinner as I thought everyone might like a bit of a change up - nope - didn't compare to Grandma Ople's.
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Savory Stuffing Bread

Reviewed: Feb. 13, 2014
I have used this for the last couple of years now. Going to cook a turkey this weekend so I am making the bread today. Will use one and freeze one for the next time I decide to roast a turkey. I used to send one loaf to my mom and she would use it for her turkey sandwiches :) I usually double the spices as I really like savory stuffing. When
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Simple Broiled Haddock

Reviewed: Feb. 14, 2014
Really good. Used the spices stated plus added Montreal steak spice to give the haddock a bit of crunch. Do not overcook!
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