Jay Eubanks Recipe Reviews (Pg. 1) - Allrecipes.com (13836562)

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 3, 2011

Oh... My... Gosh!!!! I just can't explain in words how good these are. Let me just say that I am glad I didn't bake the whole batch yesterday, because then there would be NO chocolatey goodness for me to enjoy today. Let me say, DO keep the baking time around 15 minutes and look for the golden edges like other reviews said. It's perfect. DO resist the temptation to EAT THEM ALL as soon as they bake, because they're good right out the oven, but once these cool... Sorry, I had to wipe the drool just then! They're AMAZING!!! DO add any nut that you want to them; I added pecan pieces and I was in confection heaven! DO use REAL butter, REAL sugar, REAL chocolate, REAL egg. This isn't an every-day cookie, so treat it like the special occasion that this sinful sweet is supposed to celebrate. DO sift your dry ingredients. You will be glad you did when these huge giants are delightfully light and fluffy in the middle. DO melt your butter and cream the sugars while it is still slightly warm. The result is even sweetness across the whole cookie. DO make sure your eggs are room temperature and DO use the extra egg yolk. Remember this is a celebration cookie! DO reduce the amount of chocolate chips if you're not a chocolate fanatic, because 2 cups made for about 5 chips in every bite. 1 1/2 cups might just be perfect. DO DOUBLE the recipe. You're gonna want M-O-R-E. What a FANTAFFICFUL recipe!!!

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Actually Delicious Turkey Burgers

Reviewed: May 24, 2011

Absolutely MAGNIFICENT!!! This recipe is without a doubt the BEST burger recipe HANDS DOWN!!! My wife isn't a big onion fan, so I changed it up a little, but she has already asked for me to make this again! This is a perfect Friday night treat that keeps you from spending $40 on 2 burgers at the neighborhood chain sit-down burger joint. A little leaf lettuce & roma tomato on wheat rolls with oven-baked sweet potato fries on the side was a perfect 'healthy' cheat meal!!! Thanks for sharing!

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Key Lime Pie VII

Reviewed: Apr. 19, 2011

I am lactose intolerant and don't particularly care for key lime pie myself, but my wife loves it so I thought I'd make this one based on the reviews... OMG!!! This pie was SOOOO A-MAZING!!! I got a little of the filling on my hands as I was filling the shell. It was so good, I had to reserve a few spoons to "sample" as the pie set. I made the pie using fat free condensed milk and sour cream, as well as reduced fat crust, so it's not so sinful! Still tastes GREAT!!! Didn't have a zester, so I didn't worry about the lime zest and the pie is still PLENTY limey. 2 cans and 20 limes makes the perfect amount of filling and the consistency was beautiful! Brought a few samples to work and it was a HIT! Thanks to all those who suggested the garlic press. Worked like a charm! One last thing, be sure to use room temperature limes. Next time, I'll try it using homemade crust and whipped cream. Thanks again for a definite keeper!!!

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Taco Seasoning I

Reviewed: Jun. 19, 2010

I will never, EVER buyh taco seasoning as long as I live. I love that I can adjust the seasonings to my tastes (I love the smoky flavor of cumin, so I add a little more than the recipe calls for), but that's the beauty of this recipe. Packets ALWAYS come out too salty for my tastes, but this is taco magic! Much more authentic flavor, fresher, more robust and accentuates any dish where 'taco' meat is required. I've used it as a gift idea and even served it up as a Tex-Mex dinner for my brother and his family who live in Maine! My nieces LOVED it! Thanks!

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Juicy Roasted Chicken

Reviewed: Jun. 19, 2010

Simple, straight forward comfort food! Beautifully done! I made this for a dinner party and there wasn't anything left over! The chicken was SO tender and SO flavorful. Thanks for making our gathering memorable! I'll never 'overseason' a chicken again!

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Too Much Chocolate Cake

Reviewed: May 24, 2009

Okay, so it's NEVER my habit to review something I haven't finished making yet, but I just (forgive the child in me) put the cake in the oven and I took a sample of the batter from the spatula and I almost passed out! The taste of pure chocolate overcame me! I can't wait for this to come out the oven! If you're looking for a quick cake and you want people to think you spent all week on it, look no further. Gonna try something and if it comes out well, I'll let everyone know. Thanks for this "Blue Ribbon" cake! If I ever open a restaurant, this cake will be on the dessert menu!

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Blissful Rosemary Chicken

Reviewed: May 11, 2009

I've been looking at this recipe for over a year now, and decided it would make a nice gourmet twist for a Mother's Day dinner for my mother. I did take a few "shortcuts." Taking other reviewers advice, I pan-seared the salted & peppered breasts in EVOO in a HOT pan to give them color. I used minced garlic and dried rosemary and placed inside the breast. Then, I layered the proscuitto and a nice slice of smoked gouda (fontina wasn't available). I added a little sliced sun-dried tomato to the center and rolled the chicken. I didn't use anything to pin together, but laid them in a small baking dish seam side down. I cooked them until they were beautifully browned. The tomatoes soaked in the sauce, reducing it perfectly. I took the rest of the sauce, added it to sauteed mushrooms and added it to alfredo sauce. Served over cheese tortellini, my mother loved it. She is looking forward to the leftovers tonight! Good thing I increased the recipe to serve 6! Thanks!!!

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German Sweet Chocolate Cake I

Reviewed: Dec. 26, 2008

A couple of pointers if you're considering trying this recipe for the first time. ICING-1.) Make the icing FIRST. You're essentially making candy (creamy caramel) with this icing, which means it will be very hot when done. It takes a LONG time to cool to spreading consistency. If you make it first and then put it to the side, once your cake layers have cooled, it will be ready to spread. 2.) For a nice texture, cut the chopped pecans in a food chopper to small pieces. 3.) Is my icing thick enough? Don't follow the 12 minutes exactly. Instead, stir constantly and remember, think candy. Once the sauce has thickened and begins to come to a soft-rolling boil, it's ready. It should have a creamy caramel look and coat the spoon completely when you dip it and take it out. 4.) Use room temperature egg yolks and mix them well. Cold egg yolks may curdle and cook. You'll see them, they'll be the yellow pieces of rubber swimming around in the sugar mixture. CAKE-5.) Use cake flour and sift the dry ingredients together (take pride in your cake!). 6.) The same ingredients will make and frost a 3-layer 9-inch round cake. 7.) This is a light & moist cake, so remember that the layers will crack easily. Don't worry, just use the icing to "spackle" it back together. Your guests will be too busy licking the cake off

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Modenese Pork Chops

Reviewed: Dec. 26, 2008

I made these for the first time a year and a half ago. It is a great recipe. I do cut the salt to 1/2 teaspoon and actually increase the wine to almost a full cup. This allows a nice amount of sauce. For those who experience "tough" chops, the key to this recipe is thickness. The thicker the chop (get as close to 1-inch as you can) the better. Breakfast-cut or traditional pork chops will not work. They are too thin and will dry during the browning stage. Use the thicker center cuts and they will turn out great! Like other reviewers, I slice fresh yellow onion and mushroom and add them in the last few minutes of simmering. If you're looking for a new spin on comfort foods, this is the recipe for you to try! Goes perfectly with mashed potatoes and green beans sauteed in soy sauce and minced garlic.

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Good Old Fashioned Pancakes

Reviewed: Dec. 26, 2008

I will never, EVER buy pancake mix again. Thanks for this great recipe. To anyone who reads this review: If you already have the ingredients in your pantry, DO NOT GO OUT AND BUY PANCAKE MIX. I decided to make these as an after-Christmas breakfast for my house-mates and friends. They are insisting that I open a restaurant and serve these on the breakfast menu. The recipe was great, easy to make and quick to cook. I added a dash of vanilla extract for my folks' tastes and a teaspoon of sugar more to offset the bite of the extract. Like many of the others, I'm going to mix the dry ingredients and store them in a tight bag until the next time I want quick pancakes. This would also make a great gift idea. Mix the dry ingredients, seal them in a bag and place the bag in a nice container. Decorate the container and include a tag with the "wet" ingredients and cooking instructions. Thanks for a true "keeper."

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2 users found this review helpful