Jastya Recipe Reviews (Pg. 1) - Allrecipes.com (13680991)

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Ruth's Grandma's Pie Crust

Reviewed: Nov. 5, 2013
I love trying new and different approaches to recipes I have become complacent with. So I found this one, so highly reviewed, and gave it a shot. I see that I am not the only one who had to use their pottery skills to just get it to hold together in the pan.
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1 user found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jan. 21, 2012
Omitted choco chips since I don't care for the extra chocolate mess, replaced half the sugar with brown sugar and served these up to my roommates. They didn't last a day! Sooooft while still warm, extra chewy fudgy when cool. Some of the best brownies I've ever made! Thank you for the recipe!
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1 user found this review helpful

Focaccia Bread

Reviewed: Jun. 28, 2011
Excellent recipe, and easy, even for someone like me who cannot seem to bake a single loaf of bread. The first attempt yielded amazing results, and it got gobbled up! Due to my drier environment here, I had to add, in small portions, another half a cup of water to have the dough pull together. Didn't add the garlic, not because it wasn't uh.. authentic, but because I forgot. Hah! It was full-bodied, flavorful, and the only other difference between the recipe and my bread was the olive oil I used. It was infused with lemon or somesuch - picked it up at a market day in Morro Bay. Perfectly delicious. I recommend a flavoured olive oil for this!
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1 user found this review helpful

Chicken Stir-Fry

Reviewed: Jul. 8, 2010
As per other reviews, I doubled the amount of spices, and it was AMAZING! Great recipe!
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0 users found this review helpful

Four Egg Yellow Cake

Reviewed: Jun. 3, 2010
I love this recipe! No shortening on hand, so I substituted 2 sticks of butter. I can definitely see how some people might have problems with this cake, but if you do, you should probably get a little more practice in with making scratch cakes before you rate this one. :) I was worried about this cake turning out dry, but a little advice about separating the eggs and adding the yolks alternately with the flour mixture and milk helped a LOT. Cake turned out fluffy, moist, and perfect! no water bath needed, even for my crappy 70's oven that bakes funny. I think the key is BEAT THE LIVING DAYLIGHTS out of that creamed mixture of shortening (or butter) and sugar!!! And then? Beat the out of the mixture after EVERY EGG. Be patient. Take your time with it, watch your show or something on a laptop. Be kind with that milk, it started to curdle the batter really weird-like when I added it, so it was wee splashes at a time, just in case. If anyone can tell me it doesn't hurt to have that kind of reaction in the batter, I won't worry about it again, but note to all inexperienced cake makers: When in doubt, slow down, read the directions again, and mix WELL.
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12 users found this review helpful

Allana's Excellent Potato Soup

Reviewed: Apr. 12, 2010
Fantastic! The household doesn't really care for celery anyhing, but where there is a cream soup, there is a replacement cream soup ready to fullfill it's role. In this case, I used mushroom soup with a cup of mushrooms, sauteed with the ham and onions. This was a wonderful soup that pleased us all. I would suggest a little bit of flour mixture and cheese, as someone else posted, just to give it that extra thickness. A keeper!
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13 users found this review helpful

Simply Elegant Steak and Rice

Reviewed: Apr. 16, 2009
Absolutely fabulous. I prefer not to change up a recipe much if at all the first time I make it, since I'm just BOUND to mess something up. All I did to this one is add some pepper, omit the mushroom juice (ew... shrooms out of a jar just don't have flavourful .. waterstuff), and cook for a few minutes less. Keep an eye on this if you want any liquid left! I've gotten requests for this dish quite a few more times since! Thank you!
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4 users found this review helpful

White Chip Chocolate Cookies

Reviewed: Apr. 15, 2009
The only reason I didn't give it 5 stars was because they were MUCH more moist and chewy with 1/2 brown sugar substituted for white. Great cookies!
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6 users found this review helpful

Polly Welby's Excellent Chocolate Mousse

Reviewed: Mar. 7, 2009
Apparently having whipped cream that is even slightly chilled is a bad idea for this. The texture is certainly lacking, specifically the lumps. I was planning to use this as a filling for a cake, and I believe it'll still work, but beware! Don't let your whipped cream be cold at ALL before folding it into the chocolate. :/
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4 users found this review helpful

Crazy Cake

Reviewed: Mar. 7, 2009
My cake baking skills are so-so, honestly, and I only had one nine inch round pan and some bakeable bowls at my disposal. My oven bakes hot, my air is humid. Makes life difficult, but this cake came through! It is tasty without being overly sweet, and it's a -gorgeous- colour of deep dark chocolate brown. This will be the recipe I use from now on!
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1 user found this review helpful

Buttercream Icing

Reviewed: Mar. 7, 2009
Taking a star because the all-butter version is much tastier! I feel so much freedom in using this recipe, since it is as forgiving and basic as you can get. Thanks! I never dreamed making icing would be this easy. :)
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Chocolate Mousse II

Reviewed: Mar. 7, 2009
I am not completely new to cooking, but this is my first attempt at mousse. I'm assuming I've done something wrong, or the area I live in (very humid island) has affected this recipe. Even with close attention to the eggs, and folding in gently, this turned into a soup at the bottom and a slimy, bubbly mixture on top. I can't say I have the drive to try this again.
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2 users found this review helpful

 
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