Janis P. Recipe Reviews (Pg. 1) - Allrecipes.com (1412254)

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Janis P.

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Gourmet Mushroom Risotto

Reviewed: May 4, 2014
This recipe is amazing...family loved it and so did I. Will be making this again and again.
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Molasses Sugar Cookies

Reviewed: Dec. 20, 2011
These cookies were so easy to make and it helps that I already have each ingredient right in my pantry! I question the need to melt the shortening too but did it anyway (as it may probably help in incorporating the other ingredients). I found an easy way to melt the shortening -- if you're using a Kitchenaid mixer, just put the shortening inside the KA bowl and put it over a pot of simmering water and after it melts, remove from pot and let it sit for a few minutes as indicated in the recipe. Then I just dunk the ingredients straight into the bowl and attach it to my KA and start mixing! It's so incredibly easy doing it this way and lessens the washing afterwards. I placed the dough in the fridge double wrapped the bowl in plastic and let it sit there overnight (purely coincidental as I did this at night) then in the morning pre-heated the oven and started rolling. I flattened the balls a little bit and dipped it in my homemade colored sugars. A trick I found useful was to place around a teaspoonful of sugar on top of the cookie after placing it in the cookie sheet than press it gently with the palm of your hand. The sugar really adhered to the cookie and even had a nice crackled look to it. Pressing will help give the cookie a nice round shape too. Will definitely be making these again but will probably not refrigerate it anymore.
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4 users found this review helpful

Robbi's M&M Cookies

Reviewed: Dec. 17, 2011
These were good and they were exactly what I wanted to make as one of the cookie giveaways for my son's classmates this Christmas. I followed the recipe except for using margarine instead of shortening just because I know that it would have more flavor as well as guaranteeing a somewhat longer shelf life. These spread a lot and made really big cookies (using 1 heaping teaspoon) so I pressed AT LEAST 8 m&ms on top to get the look that I wanted. The batter held well at room temperature and didn't get greasy or anything like that even after more than 30 minutes. Next time I will shape them into balls with floured hands to get that perfect circle of a cookie. Dropping it unevenly does result in an uneven cookie. It also helps to let the cookie rest on the cookie sheet for a few minutes so they can harden a little bit for easier removal and handling. An offset spatula was quite useful in removing the cookies.
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A Plus Fair Corn Dogs

Reviewed: Jun. 10, 2011
This is a superb corn dog recipe! I initially made this using the exact ingredients listed and it was delicious but ended up changing some because they were unavailable in our house. I discovered that substituting the exact amount of buttermilk with plain yogurt produced such a wonderful flavor which is even, to me, tastier than buttermilk. I honestly won't be using butter milk again. Also, I prefer a thicker and cakey dough for my corn dogs and lessening baking powder to 1 teaspoon and baking soda to 1/2 tsp made it perfect to me. Also, I tried making this without sugar and it was still very delicious and cooking it at a lower temp (160 c) made it crispy on the outside while still very moist on the inside.
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14 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 1, 2010
Didn't hold up as well as I wanted. Next time I make this I will lessen the cream cheese by half. I think using only 1 8-ounce cream cheese would give a more stable frosting and would still taste great.
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Golden Rum Cake

Reviewed: Dec. 1, 2009
This cake was very moist just like the rum cakes I've been used too eating. However, I like rum cakes with a richer butter flavor which I think this recipe lacked so I'm thinking that the next time I'm making this, I'll put 1/2 cup melted butter to the batter. I also like the idea of brushing the glaze over the top and sides of the cake instead of pouring and reinserting the cake in the pan because I find that the glaze doesn't spread evenly inside the cake...there are parts that has too much rum taste while other parts are just cake and no rum. Also, when I inverted the cake I noticed that the walnuts could not be seen anymore as they got embedded too much inside the batter. It may be a good idea to reserve some of the nuts to press on top during glazing so they will be visible and more pleasing to look at. Lastly, my cake baked for 45-50 mins instead of the suggested 60 mins at 325 so it's really a good idea to start checking the doneness of the cake around this time.
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6 users found this review helpful

Apple Crumb Pie

Reviewed: Oct. 13, 2009
I've been wanting to bake apple pie with crumb topping coz it's my absolute favorite and I'm so glad that I stumbled upon this recipe!! This is delicious! I used Granny Smith apples and added walnuts to the filling but to also add more textural appeal to the crumb topping, I mixed around 1/2 cup of finely chopped walnuts! I love the extra crunch it gives to the topping! I also followed the suggestion of sprinkling the bottom of the crust with flour which helps prevent the juices from making the crust soggy. I also initially thought that 6 cups of apples would be a bit too much for a 9 inch crust as it made the pie mound so high. But as the apple pie bakes, the mound became smaller because the apples have cooked inside already. When I removed the foil cover after the initial 25 mins I had to lower my oven temperature to around 350-325 because I felt that the heat was too much and would char the topping before the next 25 mins was over (which was already starting to happen around the edges). I think the method suggested by the author is relative to the oven of the baker.
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4 users found this review helpful

Banana Bread VII

Reviewed: May 12, 2007
Really delicious and super simple to make! I had to sift the Bisquick to avoid lumps and I added 1/2 tsp of banana extract to enhance the banana flavor.
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3 users found this review helpful

Spanish Flan

Reviewed: Aug. 27, 2004
It's good but very sweet. Since the condensed milk is already high in sugar, I suggest that you lessen the white sugar required in the recipe.
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Lemon Square Bars

Reviewed: Aug. 17, 2004
When I first made this, I found the recipe quite rich and sweet because of the amount of sugar and butter you have to put. The second time I made this, I lessened the butter 1/4 cup and made the confectioner's sugar 3/4 cup. Also I made the white sugar 1 1/4 cups. It greatly improved the taste and made it less rich for me.
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6 users found this review helpful

Oreo® Cookie Cake

Reviewed: Jul. 4, 2004
The first time I made this I couldn't believe how easy it was to make this. So I immediately made two and gave the other one to my friend who went crazy over it. This cake is best made with quality whipped cream and cookies because it makes all the difference.
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2 users found this review helpful

Paella II

Reviewed: Nov. 30, 2003
Delicious and easy to make!
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4 users found this review helpful

 
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