JELAINEB Recipe Reviews (Pg. 1) - Allrecipes.com (1425966)

Lemon Square Bars

Reviewed: Dec. 27, 2008

If you follow the recipe exactly, as I have done twice (by accident, I forgot I had made this already) you WILL get a hard crust and not much lemon flavor. I will either find another recipe or use the suggested changes to this one. But as is this one is no better than a "3". My in-laws liked it but they are used to over-baked, really "crunchy" baked goods.

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Maple-Pecan Pork Chops

Reviewed: Dec. 23, 2008

This is a wonderful recipe. It was fast, easy and best of all the pork chops tasted great. I used dijon mustard because that is what I had on hand and that worked fine. I cooked my boneless pork chops (they between 1/2 and 3/4 inch thick) for 15 minutes and they were perfectly done. I did let the maple-pecan sauce boil for about 5 mintues to thicken it up a bit. You could certainly use less pecans or pecan pieces insted of halves and the recipe would be just as good. This recipe is a keeper.

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13 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 22, 2008

This cranberry relish is simple to make and tastes great. I made it exactly as described then put it in the freezer for about half an hour to cool as it made it right before dinner. It was great with pork and I will be making this on Thanksgiving as well.

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1 user found this review helpful

Buttermilk Scones

Reviewed: Jul. 30, 2008

These are great and so easy to make! For sweet scones just add 1/4 - 1/2 cup sugar depending on your preference.

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Swedish Meatballs

Reviewed: Jul. 28, 2008

This recipe was very good and actually pretty easy to make. I doubled the recipe and put it all in a crockpot to bring to a potluck. If you are making small meatballs be sure to mince the onions finely, as chopped onion pieces can seem pretty large in a small meatball. I substitured regular milk and canned beef broth for the evaporated milk and beef boullion plus water called for and it came out just fine. I used less milk than called for in the meatballs, as adding the full amount called for seemed like it would be too much, I would have had meat mush and been unable to roll them out. I think this depends on the beef you are using, mine seemed fairly moist to begin with. Also there seemed to be too much lemon juice for my taste, I had to add extra pepper and salt to the sauce to compensate, though once sitting in the crock pot for a while all the flavors mellowed nicely. Next time I will use only 1/2 the lemon juice. I will definitely make these again though!

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Mango Lassi II

Reviewed: Jul. 28, 2008

This recipe is excellent and so easy to make! Just like mango lassi from my favorite Indian restaurant. I followed the directions using plain (unsweetened) yogurt and it was very good. I blended very well to make sure the sugar was completely dissolved. I actually wanted it a bit more complexity in the taste, so I added a teaspoon of honey and a teaspoon of lemon juice to round out the flavor. I will definitely make this again.

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Beefaroni

Reviewed: Jun. 2, 2008

I made this as directed and it was really good. My 5-year old really liked it because "it wasn't too spicy". I thought there wouldn't be enough sauce, but when the cheese melted it contributed to the sauciness of the dish so it turned out well. Thanks, my son asked for me to make this "20 times" and I probably will!

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Perfect Berry Shortcakes

Reviewed: Aug. 15, 2007

This shortcake recipe is awesome. It takes a little time to grate the butter but the results are well worth it. Very light, fluffy yet crunchy. The perfect foil to fresh summer berries.

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Buttermilk Pancakes II

Reviewed: Mar. 12, 2007

These pancakes are awesome! They are quick to mix and taste great. I have made them many times and the only change I have made is to add 1 tablespoon vanilla to the full recipe (or 2 teaspoons to the 8-serving size that I usually make). That adds just a little extra goodness to them. They are light and fluffy - everything you could want in a pancake.

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Indian Dahl with Spinach

Reviewed: Dec. 21, 2003

I have made this recipe three times so far and it tastes very good. I made it twice with brown lentils (supermarket variety) without spinach or coconut milk. It tasted great but the cooking time was about 40 min rather than 20 min because of the different type of lentil. Just be aware of this if you are using brown lentils. The brown lentils retained their shape, which I liked, but it might not be as authentic. I also made it once with red lentils and spinach (no coconut milk). It was again very tasty, but there was WAY too much water called for. The red lentils (as expected) broke down in texture and cooked very quickly, but I had to cook at least an extra 20 minutes to get rid of the extra water. I only used 6 oz. spinach too, so I imagine if you add all the spinach there might be more water in there. Just realize when you make this recipe you may have to play with the timing or water amounts the first time. I'll make it again with brown lentils, cooking for about 40 minutes. Tastes great!

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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 19, 2003

This recipe calls for WAY too many chocolate chips. Otherwise it is a excellent recipe. Use only 1 cup (6 oz) chocolate chips and you will have a winner. Also make sure to press down the graham cracker crust layer before adding the sweetened condensed milk. These bars are great - I have make them twice so far for the holdiays!

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