JoJoMouse Recipe Reviews (Pg. 1) - Allrecipes.com (13670876)

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Mom's Beef Shish Kabobs

Reviewed: Aug. 14, 2011
Great beef marinade, the lemon adds a nice twist and some nice flavor. I only had an hour to marinate, so I let them sit in fridge for 1/2 hour and on the counter for 1/2 hour. My kabobs turned out great!! Thanks for a great recipe, I’ll be using this marinade for plain steak too.
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39 users found this review helpful

Southern Style Honey Butter

Reviewed: Jul. 7, 2009
Just like the honey butter my great aunt Bessie from Louisiana used to serve with her corn fritters. A pat of this is great on warm cinnamon rolls or corn bread. Yum!! On a side note, if you want honey butter that is squeezable use the squeezable margarine instead of the butter in this recipe.
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19 users found this review helpful

Rusty Chicken Thighs

Reviewed: Nov. 7, 2013
Am going to try this for supper tonight. Wondering if the bad reviews came from people using Miracle Whip or spread instead of "real" Mayo. Mixed up the marinade and it smells fine, will see how it is after cooking. UPDATE: This was the best marinade I have tried yet! I used skinless boneless breasts and marinated for 4 hours. Dried off the breasts, drizzled with olive oil and grilled in a cast iron grill pan as it was too windy and cold to do it outside. Fussy husband says to say NUM!!! He said 3 times, be sure and save this one, Hon!
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12 users found this review helpful

Reunion Meatballs

Reviewed: Aug. 30, 2009
Thumbs Way Up for this one. My husband and I both LOVED them. I followed the recipe, all but scaling it to half as it is just the two of us. I used hickory smoked bacon and it added just a hint of smokiness that was nice. Served them with boiled new potatoes in a garlic butter, and green beans.Thanks for a great recipe!!!! I will be making these a couple of times a month from now on.
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11 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Oct. 20, 2011
The tin foil keeps it out of the juices, so it tastes roasted, not boild. If your a skin eater, this is not for you. But if your looking for a good tender chicken that will work for all kinds of things the first time and for leftovers this is the recipe for you.
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7 users found this review helpful

Skillet Apple Brownie

Reviewed: Oct. 26, 2011
There is one major thing wrong with this!!!! It is just truly...way too good....YUM I am going to have such a hard time staying away from it. Evin, you will be to blame if I get divorced, due to lack of sharing.. Well done!!
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6 users found this review helpful

Breakfast Kolaches

Reviewed: Jul. 18, 2011
5 stars for wonderful bread minus 1 star for incomplete directions. The sausage needs to be cooked sausage and the hash browns are better if you precook them also. I cut my dough into 12 pieces, rolled each into a small tortilla size circle, put a 1/4 slice of cheese some crumbled,cooked sausage, then hash browns. Pinched the dough up tight, then a small twist to seal well then bake twist side down. They come out about the size of a hamburger bun. Only took 15 min. to cook. The bread is the best runza, cabbage burger, kolaches bread I have tried so far!!!! Is great with cooked apples, walnut, cinnamon filling instead of the meat filling also.
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5 users found this review helpful

All American Roast Beef

Reviewed: Apr. 5, 2009
This Roast slices like deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would reach 170 for well done after it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever made. Just Wonderful!!! Thanks for posting!!
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5 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Jan. 25, 2009
This is the best way to make bacon! The only thing I do differently is to cook it on my broiler pan that way the grease drips into the bottom pan instead of sitting on the bacon. This also reduces splatter in the oven so I don't have to clean it as often. We are only a family of two. I cook up my bacon this way then freeze it in a single layer on cookie sheets, bag it up in a freezer bag after they are frozen. It will keep this way for several months. I reheat as much bacon as I need wrapped in a paper towel in the microwave for 30 seconds to a minute.
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4 users found this review helpful

Mexican-Style Goulash

Reviewed: Sep. 22, 2009
Thought I had tomato sauce,turned out not to, did have taco sauce. Made a great substitution and did not have the blandness problem others talked about. Turned out very good. Very good spice combo with the oregano and chili powder. Thanks for a good recipe.
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3 users found this review helpful

All American Roast Beef

Reviewed: Sep. 17, 2009
This Roast slices like deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would reach 170 for well done after it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever made. Just Wonderful!!! Thanks for posting!!
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3 users found this review helpful

Chicken Noodle Casserole

Reviewed: Jul. 18, 2009
I did not care for the cheese and the Savory together. I tasted the sauce before adding the cheese, it was a nice cream sauce and the savory added a nice "something". So I am rating it on the sauce before adding the cheese. I will leave out the cheese or try a milder cheese like a mozzarella next time. The cream sauce before the cheese is lovely.
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3 users found this review helpful

Ham and Cheese Salad

Reviewed: Apr. 15, 2009
Great recipe. Decided to make it for a change of pace for breakfast, but my celery had gone south. So I used apple instead and a splash of sweet pickle juice to loosen up the salad and to keep the apple from browning. Worked just as well as the celery does. Next time I will use both celery and apple. Thanks for the recipe!
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3 users found this review helpful

 
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