AndAQT2 Recipe Reviews (Pg. 1) - Allrecipes.com (13949943)

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We Be Jammin' Jamaican Banana Bread

Reviewed: Jul. 7, 2012
The other reviews were correct, this was one loaf of bread. But a great loaf it was!! I didn't make the topping as there is a diabetic in my family and I didn't know if that would be too much to spike sugar levels. WHAT I DID: I eliminated the coconut and pecans, as none of my family eats them because of taste and allergies. I didn't measure the banana, I had like 5 large bananas I had in the fridge for probably 8-10 days just for this recipe and they were definitely "overripe", I used 3 of them and froze the other 2 for the next time I make the recipe. I didn't make the topping as I stated this is a bread and it really didn't need anything else. VERDICT: This was moist and flavorful, I will definitely be making this again. The only drawback is that you smell the liquor (or flavoring) , which could be a turn off for some). Thanks B. Painter for the recipe. Sorry I couldn't make it as written and give it 5 stars.
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Homemade Beef Breakfast Sausage Patties

Reviewed: Dec. 3, 2011
The sausage were good, however I did double the spice as I could tell it wouldn't be enough. The first time I made it I just had some leftover ground chuck from another recipe so I had to adjust the portions. The next time (still using the leftover ground chuck from another recipe) I doubled all except the meat again and added a little imitation maple flavoring as I sometimes enjoy maple sausage and it was good as well. I definitely recommend this recipe, just double spices.
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12 users found this review helpful

Gingersnap Pumpkin Pie

Reviewed: Dec. 3, 2011
Wow, I really didn't know how to rate this. This was different. I made 2 pies, one with evaporated milk and one with eggnog instead. On both I found myself eating the filling and crust separately as though they didn’t go together. The filling was extra smooth and mild, and the crust was spicy and bold. I like both, but don't necessarily have the desire to have them together again. I’ll stick with the graham cracker crust for my pumpkin pies and figure out another pie for the gingersnap crust. (BTW, using eggnog instead of evaporated milk is really good)
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4 users found this review helpful

Shrimp Chowder

Reviewed: Apr. 26, 2010
This was pretty good. I took the advice of other reviewers and added corn and boiled both the corn and potatoes in some homemade chicken stock I had. I used fresh corn on the cob that I of course cut off the cob. I think I should have cooked the corn and celery a little longer as they were crisp, too crisp for this type of soup. The cream cheese was a fabulous idea, it added a nice smooth, creamy texture and taste, and it was very “mouth-pleasing”. But there was still something missing and I couldn’t put my finger on it. Every time I took a spoonful, I was longing for another flavor to come. I was looking for a layered flavor, but I just wasn’t getting it. THEN I decided to use some garlic pepper seasoning by McCormick (in the grinder) in my bowl, and that did it!!! It completed my dining experience. We still have some soup left in the refrigerator, so when I heat it up I’ll add the garlic pepper seasoning and see how it tastes the next day. UPDATE: This soup was great the next day after adding the garlic pepper seasoning. I also didn’t mind the crispness of the celery and corn anymore. By the way, the garlic pepper seasoning in the grinder has a much more intense flavor than the other stuff; it is actual dehydrated garlic, whole peppercorns, and sea salt.
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11 users found this review helpful

Kentucky Butter Cake

Reviewed: Mar. 11, 2010
Ok, the only way this cake is going to be tasty to a baker is if you use a high grade butter like Plugra and REAL vanilla, not imitation. Otherwise it's not flavorful and just plain "sweet bread". Is it necessary to go through this much work to taste. . .sugar. I'm not saying this was hard to make, but for the taste, it was too much work. I was not impressed with this cake. I tasted the batter to get an idea of how it would come out, and added a little more vanilla (real vanilla). The butter sauce makes it difficult to improve the cake if you don't like it, as it would be too sweet to add frosting after the sugary butter sauce. I must admit it tasted better the next day, but still not good enough for me to make again. It gave me the feeling of "dang, I just had unnecessary calories and fat" and I don't count calories!! It just made me wish I had something else for dessert. My family says they like it, but 4 days later and there's still some left - and it was only a half a cake! I gave away 1/2 the first day. I don't think I'll be making this cake again - surely not as written, if I do it would be with a number of changes. By the way, as for the sauce soaking through, I use a cake tester to make the holes and if I find the sauce is still sitting on cake, I poke more holes AFTER I've poured the sauce and let the sauce sink in. Make sure to poke the hole all the way through, not a shallow poke. Thanks Suzanne for the recipe, I wish I could have given it a rave review. :-(
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Spicy Candied Apple Pork Chops

Reviewed: Feb. 10, 2010
Ok, I cheated. . . I think this recipe is good that's why I rated it a 4-star. That being said, here is my tweaked recipe: I wanted spicy/sweet so I used an Apple Jerk seasoning on the pork chops and I didn't use the oven to keep them warm. After reading the reviews of pork chops drying out in the oven I steered away from the oven. I just put the hot (temperature) apples and sauce on top of the pork chops. I also didn't put the salt and pepper in the sauce. My family LOVED this dish.
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Sweet Dinner Rolls

Reviewed: Feb. 10, 2010
These were some the most light, fluffy and tasty rolls I've had in a very long time. I used to make dinner rolls all the time BY HAND and they came out fabulous, then I stopped for a number of years and tried using the same recipe and they came out hard as rocks! So along with the rolls I threw the recipe out with them. I think there was something I did back then that I didn't write on the recipe that clearly I'd forgotten. This recipe turned out wonderfully!! Thanks so much Donna. **For first time bread bakers, use the freshest ingredients as possible, especially the yeast, that too can make your bread hard.
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Honey Pork Roast

Reviewed: Feb. 10, 2010
I've made this several times, I've tried just marinating overnight, marinating for 24 hours, freezing with marinade and going straight to the oven, as well as freezing, allowing to thaw and then to the oven - they all came out great with the frozen ones coming out the same and a little more tender and flavorful. So if you buy a pork loin and don't feel like cooking it that day, you can always take a few minutes (literally) to make the marinade and pop the entire thing in the freezer until you're ready to cook it.
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