sjemason Recipe Reviews (Pg. 1) - Allrecipes.com (15239158)

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Pico de Gallo

Reviewed: Oct. 25, 2014
I used the juice of a whole lime, doubled the garlic and omitted the garlic powder, used a few dashes of hot pepper sauce instead of the jalapeno, green onions (since I already had them for fajita marinade), and about 1/4 tsp of kosher salt.
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Easy Cajun Jambalaya

Reviewed: Oct. 16, 2014
This recipe is definitely not Cajun and it's definitely not jambalaya, but I guess it wasn't bad. It was missing something, though. Overall, this recipe received an 'okay' rating at my house. I made mostly as directed. I cut back on the garlic by half, because 2 tablespoons was WOO HA too much. I also used some leftover hot Italian sausage links (to try and replicate Andouille, which I didn't have) instead of kielbasa, because in no way, shape, or form does kielbasa belong in Cajun cooking. =) I also left out the hot sauce at the end, because my teen son has NO tolerance for heat (the cayenne gave it just enough kick for me and hubby). Those were the only changes. I didn't realize until everything was simmering away that there were no tomatoes in the recipe! As written, I don't think I'd bother making this again. Not very much flavor for a bunch of ingredients. I WOULD, though, try it again using some added tomato sauce or a can of crushed tomatoes, or maybe a can of Rotel. I really think it would be excellent with just one or two more ingredients for one more layer of flavor.
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Easy Pizza Sauce III

Reviewed: May 11, 2014
Not bad, but not great. The sauce was a little thick and gloppy. I was afraid a tablespoon of oregano would be too much, so I started - and stopped - with 2 teaspoons. Made the rest as directed, but it was fairly bland. Most of the taste was (still) oregano and tomato paste. I'd make again if I was in a pinch, but would doctor it a little.
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Cookie Balls

Reviewed: Mar. 2, 2014
TBH, I haven't made this recipe, but my mom had these at her house when I went to visit one day. She didn't even bother with the candy coating. I thought they would be gross when she told me what was in them, but dared it anyway. I think I ate a half dozen all by myself. They aren't nearly as sweet as I feared. LOVE these fun little dough balls!
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Chicken Marsala

Reviewed: Feb. 23, 2014
We thought it was good but not great. Sort of bland, actually. Not sure I'd make again.
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Grilled Brown Sugar Pork Chops

Reviewed: Dec. 29, 2013
I really wanted to like this, but the whole family was disappointed. The sauce was missing something. It was a lot like sweet and sour, except without the sour to balance the almost cloying sweetness. Sorry, I won't be making this again.
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Eggnog Quick Bread

Reviewed: Dec. 21, 2013
This recipe is very good! I realized after I'd started that my bottle of rum extract was empty, so I used 2 tsp. Bacardi instead. That was the only substitution I made. I made 3 small loaves. I have no idea why people are complaining that this bread is dry, unless they overbaked it. Mine was very moist. Thanks for the recipe!
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Oven Roasted Potatoes

Reviewed: Dec. 8, 2013
We weren't impressed. The seasonings were okay, but these were too spicy. We like spicy food, but this spice didn't seem to work well with the seasonings. If I were to make it again, I'd leave out the hot pepper seeds.
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Cranberry Orange Cookies

Reviewed: Dec. 1, 2013
The cookies were very flat and tasted somewhat greasy. I did add an extra 1/2 cup of flour because the dough seemed very soft. Fresh-baked, they were not too bad. We didn't even ice them. Next day, though, they were completely soggy and gross. As written, this recipe would probably rate 2 stars, but I'll give it 3 stars for potential. I think it COULD even be a 4-star recipe, with a few tweaks. Maybe increase the flour, cut down on butter by at least 1/4 cup. Maybe use half baking soda and half baking powder, too. I definitely want to try it again someday, because we love anything cranberry.
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German Apple Cake I

Reviewed: Nov. 4, 2013
Made this cake for hubby and we both loved it! It's definitely a keeper - with a few minor modifications. I always try to make a recipe the first time exactly according to instructions. This one, though... the thought of a full cup of oil made me squishy inside, so I used somewhere between 1/3 and 1/2 cup and made up the rest with unsweetened applesauce. I also cut down on the sugar from 2 cups to 1.5 cups (whoa boy, can you say diabetes???). The cake was still pretty sweet, but not overboard, and very very moist. We ate it un-iced, un-adorned with anything but a dollop of whipped cream. I wouldn't recommend frosting or glazing. It's just too much, too sweet, and completely unnecessary. To the people who complain that it's too soggy? It may be your apple choice. MacIntosh and Cortland tend to cook down and get very mushy when baked. Try using a firmer, slightly more tart variety like Granny Smith. The slices or chunks actually keep their shape instead of cooking down into the batter. Thanks for a great recipe, I'll definitely be making this again!
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Fluffy Peanut Butter Frosting

Reviewed: Oct. 25, 2013
Wow. Wow wow WOW. This frosting is so darn good! Hubby convinced me to bake a chocolate PB marble cake and frost it with this. I'm not a huge PB fan, but I couldn't keep my fingers out of the mixing bowl! It's got a nice PB flavor, just like Goldilocks. Not too strong, not too sweet, it's juuuuust right. Made exactly as directed except needed a couple more TBSP of milk to make it thin enough to spread, and whipped the bejeebers out of it with my KitchenAid. Will definitely be making again when the fam gets a craving for PB cake.
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Blueberry Buttermilk Coffeecake

Reviewed: Sep. 9, 2013
Very good and moist. The buttermilk really changes the texture and keeps it from drying out. The only change I made was to use brown sugar instead of white and added some cinnamon to the streusel topping. I made a half recipe in an 8"x8" pan and used 3/4 of a recipe of the topping (we LOVE streusel!). My boyz loved it. Ate it for dessert last night and again for breakfast this morning. Thanks for a really nice recipe!
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Mushroom Rice

Reviewed: Sep. 9, 2013
I really liked this! Out of necessity, I had to make a few minor substitutions, but not enough to substantially change the recipe. I didn't have the green onion, fresh mushrooms, and parsley on hand, so I used about 1/4 of a regular onion chopped up, chopped about a half a can of well-drained mushroom pieces, and 1/4 tsp dried parsley. (It was an impromptu dish and it was all I had, what's a working mom to do?). Thanks for the recipe, I'll definitely be making this again.
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Baked Chicken Nuggets

Reviewed: Sep. 7, 2013
My husband and son thought these were very good. I thought that they were so-so. The thought of all that butter and fat made me a bit queasy and defeated my intention of making a more healthy version of frozen nuggets. Instead, I used a whole egg mixed with a bit of buttermilk for dipping the chicken. Otherwise I followed the recipe (but cutting down on the salt). I baked them on a greased baking sheet and sprayed the tops with some cooking spray instead of the butter. After baking 20 minutes on the top rack directly under the heating element, the coating was still pale and almost doughy, but the chicken was cooked through. I'm hesitant to blame the recipe, though, since it's a new range and my first experience with using a gas oven (my old one had an electric oven). We wanted crispy nuggets, so I ended up taking them out and browning them up in my electric skillet. All in all, a decent basic coating recipe with plenty of room for experimentation with spices.
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Chef John's Lemon Bars

Reviewed: Sep. 1, 2013
Thanks, Chef John! Oh boy, these are goooood. I've made some pretty good lemon bars in my life, but hubby and I both agree these are the best. The filling is very lemony, with a perfect balance of tartness and sweet. It set up wonderfully. I'm not 100% sold on the crust, as I tend to prefer one a bit more substantial and firm, but that is simply my preference. This crust is excellent, as long as you are aware it is more flaky than firm. Two comments, though, and both on the crust. I'd suggest mixing the salt with the flour first, then adding the butter. I also had a hard time with the finger-wetting bit. The crust kept sticking to my hands. I gave up and dusted my fingers with flour, instead. MUCH easier. EDIT 2/9/14: I made the bars yet again (I've lost count how many times now) and changed the crust a little. Same ingredients, but mixed the dry ingredients in a food processor. Pulsed in CHILLED butter cut into pieces (like pastry crust), then lightly pressed it all into the pan. It came out perfect!
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Peach Upside-Down Cake III

Reviewed: Aug. 25, 2013
Way too much cinnamon in the cake. Made the whole thing taste funny. We had one piece each and threw the rest out.
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Ghirardelli® Ultimate Double Chocolate Cookies

Reviewed: May 25, 2013
I'm not a fan. The 'dough' was more like cake batter. The cookies themselves were like eating a great big ball of melted chocolate. Just too much.
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Oven Fried Parmesan Chicken

Reviewed: Apr. 17, 2013
This recipe just didn't work for me. I followed the instructions except used boneless chicken and a tiny bit less butter. I assumed that oven "fried" would create a crunchy topping, or at least something with a bit of texture, but it was a soggy mess. I even increased the oven temp to 400. No one liked it. Too bad, because half of it is left over. I can only hope that it tastes better chopped up to top a Caesar salad. Sorry, won't be making again.
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Super Fajita Marinade

Reviewed: Apr. 3, 2013
This marinade was excellent! I thought the cilantro was going to be too strong, but it wasn't at all. The only change I made was to omit the anise seed, only because I didn't have any and couldn't find it in the grocery store. I also added about 1/4 tsp. of cumin. This tastes restaurant quality - hubby and I both loved it. Even my finicky teen didn't mind it. Will definitely be using again!
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Buttery Soft Pretzels

Reviewed: Apr. 3, 2013
These pretzels are AWESOME. Nice and soft. I only used 1/4 c sugar, but next time I think I'll just use the full amount. They weren't too sweet at all. The dough can freeze, too. After the first rise, snip off some and wrap well in plastic. Take it out of the freezer and let defrost in the fridge, then proceed with the rolling and baking. Excellent, thanks again!
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