CJ Recipe Reviews (Pg. 1) - Allrecipes.com (13616244)

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Old Settlers' Baked Beans

Reviewed: Feb. 27, 2013
Excellent! So much flavor, they remind me of the beans my mother used to make. Brought a large batch to a party and everyone loved them.
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 21, 2012
I really thought these would be great, but they just did not come out like I'd hoped. First off I think the recipe is lacking some information. I had no idea how big to make the balls so I rolled them a tad smaller than golf ball sized. I followed the recipe exactly but the dough was really undercooked after 8 minutes which you can't tell until you try and remove them from the tin and by then it's too late to put them back in the oven because the candies are in already. The bottoms looked like raw dough and they were very greasy looking and feeling. The peanut butter cup is what makes this taste good but the cookie part does not have a good peanut butter cookie flavor at all. The recipe does not tell you how long to let these cool and it's a very long time. I read the reviews which said to put them in the fridge but even after a half hour the candies were still not set and after an hour I still had a difficult time getting them out of the tin. This process will take a long time if you're using a 1 dozen muffin tin. I have a 2 dozen one and it still took a long time. The 40 cookie yield was way off for me too. I doubled the recipe and only got about 52 cookies. I don't see how you can roll the balls much smaller and have these come out right so I don't see where 40 cookies per batch comes from. I normally make peanut blossoms with the Hershey Kisses or peanut butter cup centers and should have stuck with the old tried and true.
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3 users found this review helpful

Ham, Potato, and Cheese Soup

Reviewed: Dec. 19, 2012
This is one of my favorite soups not only because it tastes great but because it's simple to make. The only change I make is using chicken broth instead of water. I have made it without ham when I don't have it on hand, but I add a packet of Goya Ham Flavored Concentrate to the broth as the potatoes cook to give it some of the ham flavor. I love it both with and without the chopped ham. Next time I will add some crumbled bacon on top before it's served. This is so good served with crusty bread or rolls...you can dip it right into the soup.
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2 users found this review helpful

Meatball Nirvana

Reviewed: Nov. 24, 2012
This is my absolute favorite meatball recipe. I do add more herbs along with some shredded parmesan cheese and coarsely crushed oyster or Saltine crackers. The added kick of the red pepper and richness of the worcestershire sauce makes them so good I actually eat them without sauce quite frequently (which I think is the true test of a great meatball). They are surprisingly easy too. My son likes spicy dishes but you might want to ease up on the red pepper if your kids don't.
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Quick and Easy Alfredo Sauce

Reviewed: Nov. 19, 2012
I followed the recipe but did add nutmeg, oregano and some parsley. I couldn't believe how easy it was and although not exactly like real Alfredo sauce, it is very good and most people have these ingredients on hand. Once the milk is added the sauce turns creamy and will not be lumpy. Use a whisk and keep stirring and adding a little milk at a time until it's the consistency you want. I served it over some baked chicken pieces and spinach fettuccine. I did not think the cream cheese overpowered the sauce at all. Something I don't understand is the people leaving negative reviews saying this is nothing like real Alfredo sauce. If you're such a connoisseur why would you even try this recipe in the first place?
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2 users found this review helpful

"Pantry Raid" Chicken Enchilada Casserole

Reviewed: Oct. 11, 2012
This had a lot of flavor and my whole family loved it, even without the corn bread topping which I didn't have. I used chicken breasts and the "Chili Seasoning Mix II" recipe from this site (which is so easy to make and keep on hand, you'll never buy it again) instead of the taco seasoning and chili powder. I did everything else as stated and added a can of corn along with the black beans. I use cream cheese or sour cream in red sauces quite a bit, and it really adds a level of richness and cuts down on the acidity. The cream cheese in this dish is a definite plus. I can't wait to make this with the corn bread topping next time because I know it will be incredible!
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5 users found this review helpful
Photo by CJ

Chef John's Italian Meatballs

Reviewed: Sep. 22, 2012
These meatballs are great! I love the added kick of the red pepper flakes, they hold their shape well and baking them in the oven eliminates all that grease splatter. I doubled the recipe and made 46 meatballs (we like them larger) cooked for 21 minutes. I did add more parmesan cheese to the mixture and next time would add more Italian herb seasoning because I really didn't notice it. After taking them out of the oven I then put them in the crock-pot with sauce to let all the flavors combine for a few hours on high. I am going to freeze half of the cooked meatballs so I can just toss them in the crock-pot with sauce for an easy meal. I will keep this in my meatball rotation along with some of my other favorites that use feta cheese and worcestershire sauce. Thanks Chef John!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Mar. 12, 2012
So easy and delicious! Used fresh breasts and didn't add the brown sugar (didn't want it to be too sweet), like others recommended I took chicken out after 3 hours on high, shredded it with 2 forks and put it back in for an additional hour on high. I did add about 2 tablespoons of flour before the final hour and it thickened up to the consistency I was going for. Didn't miss the brown sugar at all. This will definitely become a part of our regular rotation. Thanks for such a tasty and simple recipe.
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13 users found this review helpful
Photo by CJ

Pumpkin Bread IV

Reviewed: Oct. 24, 2011
I made one large loaf in a 9x5" glass Pyrex loaf pan and 17 large muffins. The muffins were done in about 32 minutes, (I sprayed the muffin tins with Baker's Joy and they slid out perfectly when done) and I had to bake the loaf for an additional 20 minutes (checking every 10) because the middle was gooey. Both the loaf and muffins were so delicious! The spiciness is on the milder side so if you like your pumpkin bread spicier, definitely increase the spices. My 8-year-old and husband went wild over them. They are even better the second day. My family just finished everything up and are already asking when I am making more. Next time I will increase the spices and try them with less oil to see how they taste, but honestly these are incredible as is!!!
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3 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Mar. 12, 2011
I'm not the biggest chicken fan but my husband really liked this and kept saying "good chicken hon" even eating leftovers the next day. He brought an extra breast into work and his co-worker really liked it too. It has a nice garlic flavor and since I always use panko breadcrumbs instead of regular the texture was tender inside and light and crispy on the outside. I might dip breasts in flour and egg next time because the coating barely stuck to the chicken when dipped in butter. I basically had to spoon the topping over the chicken and pat it down so it would stay. I had some really thick chicken breasts and even after pounding they were thicker than I like. Next time I will pound them more or try cutlets and I think I will like even more. My 8-year-old liked this as well and when he smelled the minced garlic cooking he couldn't wait to eat!
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Whole Wheat Pancakes

Reviewed: Mar. 12, 2011
This was the first time I made pancakes from scratch (I always use the boxed Bisquick powder). I wanted to try a recipe that tasted more like restaurant pancakes. The batter is quite thick and I found they were harder to flip being so heavy. All of the butter made them greasier than I like but the butter flavor was very good. I sprayed my griddle with cooking spray knowing these already had so much butter. I followed the recipe exactly although my son wanted chocolate chips in his and I used white whole wheat flour. My son wasn't crazy about these at all. I liked the flavor but they were just too greasy and dense. I do think these could be great with some changes though. I am going to experiment with canola oil and applesauce next time and just put a little butter on top of the finished pancake for flavor. I will also substitute some of the buttermilk for skim milk and see if this helps. If you want a very filling pancake these will really stick by you and I love the use of whole wheat flour and wheat germ.
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7 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Mar. 8, 2011
Best tilapia I have made and my 8-year-old son said "This is so good! The best fish I've ever had." I didn't even have lemon juice and I don't like celery salt but this was still delicious. When adding cheese mixture I sprinkled panko crumbs over the top and this is really the key. It made the fish light and crispy instead of soggy which can sometimes happen with a butter/mayo mixture. I would not make recipe without the panko because it's that good! You could make this lower calorie by omitting the mayo which I will try next time-I don't think I will notice the difference. I actually felt bad that my husband was working because we didn't leave him any leftovers. :)
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2 users found this review helpful

Fruit Dip II

Reviewed: Jan. 23, 2011
It's hard to believe this has only 2 ingredients yet it's so yummy! I made this for a get together and before I could even get the other appetizers to the table the 4 kids (aged 6-16) had devoured this with the strawberries and apple slices I put with it. There are a lot of things you could add (pineapple or other fruit juice, vanilla extract, etc.) to suit your tastes, but I like the simplicity of it as is. It is also wonderful with Teddy Graham's/graham cracker's. If you make it ahead of time and refrigerate it, just be sure to let it sit at room temp. a bit before serving so it softens up.
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Baked Ziti I

Reviewed: Jan. 23, 2011
All of the important things about this recipe have already been said numerous times. I will just say that I have used this recipe for years and have made it for all of my friends and family. Every person that has eaten it has RAVED about it. It is my 8-year-old son's and husband's favorite pasta dish so I make it almost weekly. You cannot go wrong with this and it's easy to make.
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2 users found this review helpful

Nadine's Delicious Tilapia

Reviewed: Jan. 5, 2011
is was so quick and easy to make and very tasty! I loved the light crispy coating. It was not greasy at all. I didn't even have soy sauce and it was still delicious. I added some garlic powder, Lawry's Seasoned Salt and some pepper. I was in such a hurry to make dinner I didn't read where it said to cut the tilapia into 2-inch pieces. I just heated the oil and dipped the whole fillets in flour, egg and the bread crumbs. I just added a few extra minutes until the fish flaked easily with a fork. Next time I will try with the soy sauce, but I loved this without it. Thanks for a delicious and easy recipe!
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23 users found this review helpful

Sweet Potato Bake

Reviewed: Dec. 14, 2010
I made this for Thanksgiving and everyone loved it. It is very sweet, almost like a dessert. I am not a fan of pecans and would not mix them in next time because I like a smooth consistency to the sweet potatoes. I did place the pecan halves in a flower shape on top and you could also place pecan halves next to each other along the edge of the dish as a border to dress it up a bit.
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5 users found this review helpful

Baking Powder Biscuits

Reviewed: Nov. 22, 2010
My aunt asked me to make baking powder biscuits to bring for Thanksgiving so I did a trial run today. These were so easy and came out just as I'd hoped! I only used 3/4 of a tablespoon of sugar and I added a tad more salt. I also used butter instead of shortening for more flavor. I floured my hands and put the dough onto some floured parchment paper. The dough is sticky but I added a little extra flour as I turned it over a couple of times. I barely worked the dough for fear it would get tough. I just flattened it out to about an inch thickness, floured the rim of a small glass and cut the dough into circles. You then can lift the parchment and pull the circle off and place it on the baking sheet. I brushed some melted butter on top of half of them and even added some garlic powder and parsley flakes to a few for experimentation purposes. The dough made 12 biscuits using a 2 and 1/2 inch glass. They rose to a nice height and were light and flaky. I definitely think the dough should be at least 1" think when cutting them out, you could probably even go a little thicker. All of my experiments were very tasty but my favorite is when they are hot with butter and honey-wow! I have also made a similar biscuit recipe using the "drop" method with shredded sharp cheddar cheese and garlic mixed into the dough. Thanks for a delicious and very easy recipe.
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17 users found this review helpful

 
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