JANIEMC Recipe Reviews (Pg. 1) - Allrecipes.com (1376737)

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JANIEMC

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Salted Peanut Cookies

Reviewed: Nov. 14, 2010
Yummy! Used butter flavored Crisco for the shortening, made sure all the peanuts were split in half, and baked for 13 minutes. Slightly crunchy on the outside. Great cookie that is 'peanut' and not 'peanut butter'!
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9 users found this review helpful

Man-Lovin' Potatoes

Reviewed: Jan. 18, 2009
Oh my gosh, even a woman can love these potatoes! I had to adapt it a bit, though - we women have to watch our calories! The changes I made: increased the red onion to 1 cup (because my man and I love it!), used half regular mayo and half light, used light sour cream, added 1 T of garlic salt (I find that the light mayo needs a bit more salt than the regular kind), and a heaping T of minced garlic. I used all regular bacon, but after trying this once - and being HIGHLY successful! - I think I could have gone with half turkey bacon and cut the fat down more. I think I also could have used less regular mayo and more light. Amazing what you can do with red potatoes! This recipe is a major keeper, congrats, Old Crow!!!!
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29 users found this review helpful
Photo by JANIEMC

Honey Lemon Cookies

Reviewed: Aug. 31, 2008
If you love lemon, these cookies are the BOMB! I was looking for a lemon cookie to make from scrath (I don't like using cake mixes), and tried this one with a few modifications - and it's a keeper! I used unsalted butter and lite lemon yogurt. I doubled the grated lemon peel and the lemon extract in the cookie. (Don't be shy about the lemon - it won't hurt the taste at all!) "Drop by tablespoonfuls" is probably an heaping teaspoonful, since a tablespoonful would have to be level to make the right sized cookie (not too big, not too small). They cooked for the full 12 minutes, and came out a bit puffy and chewy with a nice brown underside. I didn't quite end up with 18 (only about 16), so if the amount is important to you, be careful! For the icing, I used "True Lemon" instead of lemon juice (2 packets equal 1 tablespoon of lemon juice, so you need 4, and just add 2 tablespoons of water to the powder and mix) and threw the lemon peel in now (doubling it, for a total of 4 teaspoons). I also added lemon extract (about 1 teaspoon, maybe a bit more) to the icing. I double-glazed the cookies with the icing, and sprinkled with yellow decorating sugar. WOW! These really are addictive!
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30 users found this review helpful

Broccoli Beef I

Reviewed: Aug. 1, 2008
Hah, too funny! I didn't have any beef broth, so I used beef barley soup and just strained out the vegies and barley -and it worked fine! I followed other suggestions of doubling the broth, adding corn starch instead of flour, using more garlic and ginger (on both, much more than two times), and more soy sauce and added red pepper chili flakes. It might have been because I was using the beef soup, but I really used lots of the garlic and chili flakes. As others suggested, I cooked sliced onion with the beef, and took it out of the pan to go with the next step of broccoli and broth, then adding the beef back. With the changes, it was awesome!
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Texas Pork Ribs

Reviewed: Jan. 27, 2008
I can't help but chime in on the super positive review of the rub. I used it on another recipe ("Baked Bar-be-que Chicken") and it really made a difference. It's definitely a keeper!
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2 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Jan. 27, 2008
Yummy! I used chicken tenderloins, and marinated the chicken first (for about 15 minutes) using the rub from the recipe "Texas Pork Ribs" and adding liquid smoke and a bit of tabasco (for kick!). I used the Honey Baked Hams barbecue sauce that's been sitting around for awhile in my fridge, and the results were OUTSTANDING! I highly recommend using the rub to season the chicken - the garlic powder mentioned in the recipe just wouldn't be enough flavor on its own.
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1 user found this review helpful

Creamy Chicken with Bow Tie Pasta

Reviewed: Jan. 17, 2008
I made quite a few changes on this recipe, based on my family's likes: I used multi-grain pasta (very filling!); used chicken tenders and seasoned them with while cooking, then cut them into strips (which meant that it cooked longer then just a few minutes - and also it's easier to cut the chicken into strips when it's cooked); added strips of small red, yellow and orange peppers with the chicken in the last few minutes of cooking and made sure that they were cooked and soft; added about 3 tablespoons of minced garlic at the same time that the tomato sauce was being added; and seasoned the sauce mixture before simmering. My husband loved it so much at this point that I wasn't even able to add the cream - and it was absolutely yummy!!!!
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Classy Chicken

Reviewed: Oct. 20, 2007
YUMM! I basically doubled the sauce (but not the dill), and served it over penne pasta! Since I didn't have chicken breasts, I used skinless chicken tenderloins (about 10). I also didn't have zucchini so I just left it out. I doubled the wine, broth, mustard, sun-dried tomatoes (yes, soaked them first!), garlic and sour cream (I used light since I didn't have fat-free)- basically everything except the dill, which I kept at one teaspoon. After I browned the chicken, I removed it from the pan and cut up each tenderloin into 5 or so pieces. After adding the broth, wine and mustard to the pan and mixing it together, I then added the chicken back in. After the 5-10 minutes of cooking, I kept the chicken in the pan and mixed in the sour cream. I used a 16-oz package of penne pasta, and it was a perfect amount for the chicken and sauce mixture. The extra sauce made this a nice, saucy dish that I served in pasta bowls. The dish is pretty and would be a nice meal to serve for company as wel as my family. I'll definitely be making this recipe again!
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2 users found this review helpful

Can't Tell They're Low-fat Brownies

Reviewed: Jan. 12, 2003
Yummy! I used an egg substitute, and increased the salt to almost 1 tsp. and the vanilla to 1 tsp. The rest of the ingredients were followed exactly. I cooked it for 30 minutes, and the brownies were very moist and comes out dense and very chocolaty. My husband, who doesn't like low-fat anything, liked them immediately without even knowing what is (and isn't!) in them. Use exactly 4 oz. of baby food prunes and you won't taste the prunes. I tried another variation, adding 1/2 cup of peanut butter chips, and they were fabulous too (but the fat content went up, of course)! You might want to add something into the mix to break up the density (marshmallows? white chocolate chips?) I'm going to making this recipe lots more times!
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23 users found this review helpful

 
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