JDLab Recipe Reviews (Pg. 1) - Allrecipes.com (13870132)

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Easy Mint Chocolate Chip Ice Cream

Reviewed: Aug. 12, 2010
Fan-Freaking-Fantastic!! I will NEVER buy mint ice cream from a store again--and I really mean that. This is so simple to make and so much tastier than store-bought, who needs Dreyers?? I made this almost exactly per the recipe, except that I tripled the peppermint flavoring. (We really love cool MINT at our house! And triple is just right for us.) I also chopped up some mint chocolate bars and mint chocolate chips instead of using plain chocolate (I stock up on these at Christmas time and freeze them for later use). And I didn't measure the chocolate, just eye-balled it. The texture of the ice cream is perfect--creamy, but not like eating Cool-Whip, like so many other ice cream recipes are. Make it the day before you want to eat it so it can set up thoroughly. And if any of it lasts in your freezer for a week or two without being devoured, the taste actually gets even better over time. I experimented with one batch where I was trying to reduce the naughtiness a bit and used half and half instead of cream--this didn't work (it didn't set up), but I did learn in the process that you can cut the sugar a bit (by 1/2 cup on a double batch) and it will still be sweet enough. But I say, make it as written and ENJOY. Why mess with success? It's absolutely scrumptious!
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Cookies 'n' Creme Fudge

Reviewed: Jan. 7, 2010
This was quite tasty. I made a mint version for Christmas using mint Oreos with 1 t of peppermint extract added when I stirred in the cookies. The mint Oreos made the fudge a festive green color. Would make again.
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Zucchini-Chocolate Chip Muffins

Reviewed: Jul. 27, 2009
Family made these disappear! Made with half white and half whole wheat flour, upped chocolate chips to 1/2 cup, per other reviewers' suggestions, and increased nuts. Would make again.
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Sarah's Banana Bread Muffins

Reviewed: Jul. 27, 2009
Family thought these were very tasty. I added peanut butter and chocolate chips. Cook time is long for my preferences. I baked the first part of the batch for 30 minutes and, though they came out okay, I thought they were a little too done--tops were quite brown and kind of hard. Baked second part of batch for only 25 minutes and they came out just slightly browned and soft. Much better. Would make again.
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Zucchini Brownies

Reviewed: Jul. 27, 2009
These are actually quite tasty. To clarify on the dryness of the "batter," I literally had POWDER before I added the zucchini and started to stir it in. Then the zucchini began to release its moisture and "batter" began to form. I really had wondered before that if these were going to work at all. There is a slightly different taste to these from regular brownies, but it's not a bad taste and you would never know they have zucchini in them. I told my family AFTER they had eaten a serving and they were shocked to find out they'd just eaten zucchini! I recommend including the frosting, as I think it helps keep the zucchini incognito and enhances the flavor and quality of these brownies. I sprinkled coconut on top of the frosting. Will make again--I always appreciate a tasty way to use up some of our pesky zucchinis!
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Fruited Curry Chicken Salad

Reviewed: Jul. 27, 2009
Absolutely delicious! I baked the chicken breasts using favorite seasonings (garlic, sage, chili powder and cayenne) and thought later I should probably have cooked the chicken without seasonings because those might adversely affect the taste of the completed chicken salad, but it turned out great. Used red onion and increased the black pepper and grapes--more like 2/3 - 3/4 cup. Didn't think the salad needed any salt added, but others may want a little. Do toast the nuts. I wanted to save time and skip that step, but the toasting really helps bring out the flavor in the nuts and makes them more crunchy. Really, really good recipe. Will make often and, for variety, will try pineapple in it sometime.
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Photo by JDLab

Strawberry Cheese Pie

Reviewed: Jun. 15, 2009
I've made this twice now. The first time as written. That was pretty good. The second time I used a store-bought chocolate crust, chopped up 2 squares of white chocolate and added that and a pint of fresh raspberries to the filling. Then I put another pint and a half of fresh raspberries on top of the pie and drizzled those with 2 squares of melted white chocolate. Whole family agreed that was even better than the strawberry version. Next time I'm going to try tweaking the proportions of the filling by using 1 1/2 blocks of cream cheese and 1/2 cup of whipping cream to try to get a denser, more cheesecake-like pie. While this recipe is tasty, it's a little more fluffy than I prefer. Pretty good as is, though, and lots of room for experimentation.
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Fluffy Peanut Butter Pie

Reviewed: Jun. 1, 2009
I'd just rate this recipe okay, not wonderful. The crust is interesting and different, I used 1/2 peanut butter chips and 1/2 chocolate chips to make it instead of all chocolate. The taste of the pie filling was a bit bland and weak for my preferences. This isn't a bad recipe, it's just not great. I wouldn't make this again. Also, I set out to make 2 pies and ended up with 3 1/2 pies. The recipe makes a lot, of both crust and filling. Just be aware of that.
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Peanut Butter and Banana Dog Biscuits

Reviewed: Jun. 1, 2009
My black lab loves these. I put 1 of these down next to 2 of the store-bought treats she likes, and she picked the homemade one to eat first. Teddi gives this recipe 4 paws up!
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Raspberry Ice Cream

Reviewed: May 18, 2009
I'm sorry to say that I was very disappointed in the way this turned out. The berry flavor was extremely weak but the worst part about this ice cream was the texture. I felt like I was eating raspberry Cool Whip. In the future, I will avoid using ice cream recipes that call for whipping cream. This was just not worth the calories and I won't make it again.
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Nutty Granola II

Reviewed: Sep. 18, 2008
Excellent! Why did I eat cereal out of a box for so long? I always add 1 T of vanilla, 1 T of cinnamon and 3/4 c sunflower or pumpkin seeds. Then I vary the fruit each time I make it, allowing about 1/2 c for each type until I reach the 3 cups total fruit called for by the recipe. I've used dates, figs, dried mango, peaches, nectarines, apricots & cranberries, golden raisins and unsweetened coconut in addition to regular raisins and dried cherries. For variety, substitute coconut, maple or banana flavoring for the vanilla or maple syrup or agave nectar for the honey. Line your baking pans with parchment paper for super easy clean up, then roll the paper up and store it to use for your next batch. You can cut the fat by subbing applesauce for 1/2 of the oil. I've done this several times and it works fine. Note: if you're looking for a clumpy granola, this is not the one for you. This only clumps up some IF your honey is beginning to solidify. If clumps are your thing, choose a recipe with more sugar.
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Peanut Banana Muffins

Reviewed: Sep. 18, 2008
Delicious! I added 1/2 t each of vanilla and cinnamon for extra flavor, 1/3 c chopped pecans & used canola oil instead of melted butter. Batter seemed a tad dry so I added about a teaspoon of crushed pineapple I had in the fridge for moisture. My family LOVED them. Will definitely make again.
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Zucchini Herb Casserole

Reviewed: Aug. 26, 2008
Fabulous recipe! Did as previous reviewers suggested: tripled seasonings (except salt), added 1 more garlic clove and a few shakes of garlic powder, upped rice to 1/2 cup (used brown rice), added 1/2 of a red pepper, chopped. Also added 1 chopped up jalepeno brat, which I cooked with the zucchini & onions. Used sharp cheddar cheese. Family LOVED it! Will definitely make again.
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