clarksofclarkco Recipe Reviews (Pg. 1) - Allrecipes.com (14552249)

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Jay's Signature Pizza Crust

Reviewed: Dec. 31, 2014
Best homemade crust ever!!!!!
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Holiday Punch II

Reviewed: Dec. 31, 2014
Made this for Thanksgiving and Christmas dinners. WOW! Make it as is, and serve in a pretty crystal punch bowl. Delicious! I only use Vernor's ginger ale....makes all the difference.
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Photo by clarksofclarkco

Four Cheese Margherita Pizza

Reviewed: Dec. 31, 2014
I just made this for our NYE dinner. Wow! I would give 5 stars; however it was various tips from other reviews that elevated the pizza to 5 stars. I hate to be " one of those reviewers" who change a recipe and comment on how great it is, but I must. 1) NEVER use pre-baked store bought crust...it ain't homemade pizza! Like many others I used Jay's Signature Pizza Crust...I pre-baked it for 10 minutes before adding toppings. Best crust ever! 2) I used 8 Roma tomatoes from Costco. After slicing I placed between paper towels to drain, then I marinated for 45 minutes. 3) while tomatoes marinated, I raised my top oven rack to top, fired up oven, put my stone in and heated the stone for 45 minutes. Makes a better crust! 4) I strained the marinade and put the tomatoes in a bowl. Made it easier to brush marinade on crust. 5) use all the tomatoes!! I used Asiago (couldn't find fontina) and mozzarella on first, then tomatoes, basil, Parmesan and feta in that order. 6). I baked pizza at 400 for 15 minutes. I let it rest on cutting board for 5 minutes before slicing. Bottom line...my kids ate 5 slices each! We cut small slices and they even ate tomatoes! If you take the time to make your own crust, preheat stone, and marinate tomatoes longer, it is THE best pizza ever!!!
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Photo by clarksofclarkco

Persimmon Cookies II

Reviewed: Nov. 8, 2014
I don't care for persimmons, but when I got some from our produce co-op, I went looking for recipes. That was three years ago and this has been one of my favorite cookie recipes ever since! I always double the recipe and it bakes 4 dozen with a few extras. I don't add nuts or raisins...my family loves the spicy flavor of the cookies without add-ins. Even a neighborhood friend of my sons' loved them today after I baked my first batch of the season today. They are moist, tasty, flavorful, and just plain delicious! Definitely a family favorite.
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Sausage Egg Casserole

Reviewed: Aug. 12, 2014
Wow! I'm always looking for a good overnight breakfast casserole and this one did not fail! I cut the recipe in half but it still made a lot! My 8-yr old son asked for seconds! My 16-yr old daughter enjoyed it for breakfast the next day. Very flavorful and tasty. My 6-yr old son helped make it because it's so easy to prepare. The only changes I made...used 16oz of sausage even for a half recipe and as I didn't have green onions I used small yellow onion. This one is a keeper for sure.
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Southern Baked Yellow Squash

Reviewed: Jul. 16, 2014
I cubed my squash and put it in a corning-ware dish with a few tablespoons of water, covered and cooked in microwave for eight minutes. I opted not to mash the squash. Make sure you really grease your baking dish!! My husband, who's not a fan of any squash, declared this the best squash recipe I've ever made! I will make this again and again. A great way to use abundant summer squash and something different than the usual sautéed squash with onions.
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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Jul. 16, 2014
This is a good coffee cake but it really needs some glaze. It does take a little longer to cook and you really need to grease your Bundt pan well as it does stick.
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Chicken Salad with Bacon, Lettuce, and Tomato

Reviewed: Jul. 16, 2014
I just put this together for dinner tonight. Wow! I made the dressing with light mayo and dried parsley. I used the packaged grilled chicken breast strips from Costco and increased the bacon to eight slices. I mixed the celery with the chicken, tomatoes, and bacon, then tossed in the dressing. When I licked the spoon...WOW!! I will serve it with shredded butter leaf lettuce tonight. I've been looking for a go-to chicken salad recipe and I think I found it! Easy to make with staple ingredients. Yummy!!
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Strawberry Cream Pie To Die For

Reviewed: May 24, 2014
I did make some changes to this delicious recipe. I couldn't bring myself to using packaged glaze so I made my own. After reading the reviews and the unintentional change in cream cheese, I purposely uses strawberry cream cheese to further enhance the strawberry flavor. My six-yr old son is in love with the cream cheese layer! The homemade glaze was a marriage made in Heaven with the sliced berries. Simply delicious!!
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Chef John's Monte Cristo Benedict

Reviewed: May 12, 2014
My daughter made this for my Mother's Day breakfast yesterday. All I can say is WOW!!!!! Due to the richness we only had one poached egg atop the delicious French toast, which was more than enough. It was savory, sweet and delectable. It was the perfect combination of my favorite sandwich, the Monte Cristo, and Eggs Benedict. Even my six-yr old son liked it. This recipe is now a keeper in our house.
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Absolutely Ultimate Potato Soup

Reviewed: Mar. 16, 2014
Made this soup today. WOW!!! My only complaint is the roux makes the soup very thick after I puréed half of it. My culinary student daughter suggested doubling the cream next time. The only change I made was to omit the cilantro as I don't care for that herb...I added dried marjoram instead and it was wonderful! I also added salt and pepper at the end. Upon serving we put a dollop of sour cream and some shredded Mexican cheese. My family declared it a winner.
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Photo by clarksofclarkco

Amish White Bread

Reviewed: Dec. 30, 2013
Wow!! My kids claim this is the best bread I've ever made. Didn't change a thing...followed recipe as is, including the suggestion in a review to proof yeast in my Kitchenaid bowl. I didn't use full 6 c bread flour as weather in Vegas sometimes calls for less flour. Not too sweet. Bread is fluffy and light. Cuts beautifully. Great with jam or butter or solo. Wonderful recipe and I think I may be making it every week!
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Overnight French Toast Casserole

Reviewed: Nov. 2, 2013
I would like to say that I prepared the recipe exactly as is...but I didn't. I made A LOT of changes. And that was because of the reviews of so many others. First: I used Texas toast, but into cubes. I put them on a baking sheet in a 350 degree oven for 15 minutes to lightly toast. Then I put them in a lightly greased 9x13 pyrex pan. I also used sugar-free French vanilla non-dairy creamer versus milk - this greatly enhanced the vanilla taste. I also put a little cinnamon in the liquid mixture. When I poured the mixture over the bread, I pressed on each piece to ensure the bread absorbed the liquid. Then I covered it, and put it in the fridge overnight. The next morning, I brought it to room temp, then dotted with softened butter and sprinkled the cinnamon/sugar mixture over the top. It only cooked for about 40 minutes, and I let it rest for 5 minutes before serving. No syrup was necessary. It was amazing!
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French Toast Casserole

Reviewed: Nov. 2, 2013
I would like to say that I prepared the recipe exactly as is...but I didn't. I made A LOT of changes. And that was because of the reviews of so many others. First: I used Texas toast, but into cubes. I put them on a baking sheet in a 350 degree oven for 15 minutes to lightly toast. Then I put them in a lightly greased 9x13 pyrex pan. I also used sugar-free French vanilla non-dairy creamer versus milk - this greatly enhanced the vanilla taste. I also put a little cinnamon in the liquid mixture. When I poured the mixture over the bread, I pressed on each piece to ensure the bread absorbed the liquid. Then I covered it, and put it in the fridge overnight. The next morning, I brought it to room temp, then dotted with softened butter and sprinkled the cinnamon/sugar mixture over the top. It only cooked for about 40 minutes, and I let it rest for 5 minutes before serving. No syrup was necessary. It was amazing!
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Chunky Monkey Pancakes

Reviewed: Oct. 13, 2013
Wow! Made these yesterday morning (a double recipe for my large family). The batter does seem to be thin, but don't let that worry you. The cakes bake up light and fluffy. My daughter said they tasted like warm banana bread! Despite the large amount of bananas in a double batch, you don't taste overwhelming banana. My son who only eats chocolate chip pancakes loved these. This is a keeper recipe in my family for sure. Thank you for sharing this delectable recipe!
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Baked Teriyaki Chicken with Veggies and Pineapple

Reviewed: Sep. 17, 2013
The recipe is OK as is, but I followed my mom and really modified the recipe. First of all, you must double the sauce - there's no other way around it. And no veggies? Really? I had never heard of teriyaki chicken without veggies, not to mention pineapple. So we add sliced carrots (or baby carrots), sliced mushrooms, chunks of sweet onion, and a can of pineapple tidbits. I reserved the juice and added to the sauce. The best part? Letting the chicken marinate in the sauce overnight. That makes a HUGE difference. And you will need to cook it longer depending upon the type of chicken you use. I had to look for 90 minutes using bone-in, skinless thighs. Next time I will use half boneless, skinless breasts and half thighs.
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Baked Teriyaki Chicken

Reviewed: Sep. 17, 2013
The recipe is OK as is, but I followed my mom and really modified the recipe. First of all, you must double the sauce - there's no other way around it. And no veggies? Really? I had never heard of teriyaki chicken without veggies, not to mention pineapple. So we add sliced carrots (or baby carrots), sliced mushrooms, chunks of sweet onion, and a can of pineapple tidbits. I reserved the juice and added to the sauce. The best part? Letting the chicken marinate in the sauce overnight. That makes a HUGE difference. And you will need to cook it longer depending upon the type of chicken you use. I had to look for 90 minutes using bone-in, skinless thighs. Next time I will use half boneless, skinless breasts and half thighs.
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Fresh Southern Peach Cobbler

Reviewed: Sep. 17, 2013
This has to be THE BEST peach cobbler recipe ever! I used the jumbo peaches from Costco, which were slightly overripe. Didn't matter. The cobber just perfect in every way. My kids, that can't stand peach cobbler, wanted more! It was just awesome. Can't wait to make it again next summer.
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Fish Chowder

Reviewed: Sep. 17, 2013
Made this tonight and my 7-yr old had a second bowl. We all finished our large bowls and declared the recipe a keeper. I am always appalled when people list all the changes they make to a recipe during a review, but I must admit that I did change it a little. Four cups of potatoes and two pounds of fish is a lot! So I did increase the liquid: I used a tablespoon of "Better than Chicken Bouillon" to 3 cups of water. And I bumped up the Old Bay. Didn't use cod either...I had some tilapia fillets and Mahi Mahi fillets in the fridge that I hadn't used, so substituted those. The recipe is very good, especially with fat-free evaporated milk. We didn't find it bland at all. It does yield a lot, especially since I increased the liquid, but that was just my own doing. It's a keeper in my house - a great way to use up extra fish fillets from other recipes.
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Blackberry Cobbler II

Reviewed: Sep. 17, 2013
My kids, that despise cobbler, LOVE this recipe! I even made it for my parents recently and they went crazy! The only change I make...half blackberries and half strawberries. I have no complaints...it's just awesome!
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