SJRJA Recipe Reviews (Pg. 1) - Allrecipes.com (1532681)

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Pure Maple Candy

Reviewed: Jan. 28, 2008
I give this 3 stars because the directions were off, not because of taste. The taste was very good, how can you go wrong with pure maple syrup? Here is what happened. I used just 1 1/2 cups of syrup because that was all I had, but it took no where near 5 minutes of stirring to change color and get creamy, more like 30 seconds. I kept stirring, thinking it this couldn't be the creamy consistenecy the recipe was talking about, since it was no where near 5 minutes. Dopey me, I was left with stiff, unmanageable maple sugar. No way it was going in a mold, I put it in a small rectangular dish hoping to cut it into little cubes to serve. But, when I went to cut it, the whole thing crumbled. Now it is a mess of crumbled maple sugar, although it is very tasty. Much of this was my error, I realize, but beware of the stirring time...
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184 users found this review helpful

Clam Bake

Reviewed: Jul. 22, 2007
Very good base recipe -- I doubled the recipe and used a 12 qt. stock pot to cook it in. I was a little concerned that the broth might need a little something more so I added a bottle of clam juice, a half of a lemon, cut in chunks, and about 5 whole, peeled cloves of garlic. Also used baby Yukon gold potatoes which were fabulous.
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72 users found this review helpful

Pasta, Broccoli and Chicken

Reviewed: Oct. 2, 2004
Good, but I was expecting a little more flavor. I increased the pesto to 3 tbsp. but it could have used 4 or more. Also, I would have liked more tomatoes. Black olives or red onion might have zipped it up a little more...May try again with some of these alterations.
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37 users found this review helpful

Parmesan Potatoes

Reviewed: Jan. 27, 2006
Hubby LOVED these. I halved the recipe, used Yukon gold potatoes, and put them in zip bag with just a couple tbsps. of olive oil to coat first. I mixed the parmesan, flour, some garlic salt and onion powder in a small bowl, and then tossed that in the bag. Baked the potatoes at 400 for about 50 minutes on a stoneware pan - crispy and delicious. Didn't feel so guilty about them by omitting all the butter..
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36 users found this review helpful

Apple Brownies

Reviewed: Sep. 19, 2006
Good, but I doubled the recipe to make a 9X13 pan and it actually tasted too buttery and not apple-y enough for me. It was even a little greasy. May try again and sub applesauce for 1/2 the butter.
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29 users found this review helpful

Santa Fe Rice Salad

Reviewed: Jul. 5, 2005
Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didn't provide enough zing to the dressing. Next time will use the prepared jalapeno and maybe add some cumin or cilantro to pep up the dressing. I used white vinegar which was a little strong for my taste. I will either cut down on the amount or use rice vinegar for a lighter taste. Also, needed some crunch, so chopped bell pepper or even celery would be a good addition. And cheese is kind of unnecessary, added calories but not much taste...
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29 users found this review helpful

Chef John's Pineapple Upside-Down Cake

Reviewed: Mar. 20, 2012
So I watched the video of this recipe that was posted on the home page, and decided to try it...Had to improvise a bit (apologies to you review purists) used Capt. Morgans spiced rum and had no pineapple juice since I used pre-sliced fresh pineapple in a plastic container and it had a little sponge on the bottom which stole all the juice. Subbed OJ. Subbed a few dashes of cinnamon and nutmeg for cardamom (personal preference). My skillet was a bit larger than 12 inches, so my batter just barely covered the pineapple and cooked up in about 20-25 minutes. Very tasty - very buttery
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20 users found this review helpful

Peach Upside Down Cake I

Reviewed: Aug. 23, 2005
This was OK, the cake part was a little bland, maybe some vanilla or almond extract would make it a little more interesting. The presentation leaves a bit to be desired - I think I would slice peaches and maybe do a spiral design in a round pan if I tried this again, The peach halves just looked like big hunks.
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18 users found this review helpful

Butter Roast Chicken

Reviewed: Oct. 24, 2006
Very good, I used all split chicken breasts because we don't care for dark meat. Lots of that butter ends up sitting on the bottom of the pan, I think you could use maybe almost half as much with the same results. I basted a few times with the juices, but there was just a little something missing. Can't quite put my finger on it.
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16 users found this review helpful

Flounder Mediterranean

Reviewed: May 4, 2006
Delicious and flexible recipe. I used with cod, a little thicker so had to cook longer, naturally. I threw about a cup of fresh baby spinach into the sauce that I needed to use up and that worked just fine. I sprinkled a little goat cheese on top for the last 5 minutes of baking, served with rice.
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16 users found this review helpful

Old Fashioned Molasses Cookies

Reviewed: Sep. 8, 2004
Delicious, soft,not-too-sweet cookies. I have been searching for a recipe that replicates my grandmother's molasses cookies, and this is almost it. (Unfortunately Grandma never wrote anything down, and now she's gone!) I rolled the dough (which was a little too sticky, I had to add lots of flour when I rolled it out) thicker, to a 1/2 inch or so, so the cookies are more cake-like. Obviously had to cook longer. I may try the others on this website to see if their recipes are an even closer match to Grandma's, but these were very good.
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14 users found this review helpful

Ghirardelli® Triple Chocolate Truffle Cake

Reviewed: Dec. 19, 2010
decadent and delicious, but soooo rich! Really you can get 16 servings out of this cake, it is like eating a giant truffle. Decorated with raspberries, but I am thinking crushed candy cane may also be fun for the holidays. My springform pan worked well.
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12 users found this review helpful

Crab Stuffed Flounder

Reviewed: Mar. 30, 2006
Very good and also adaptable. I didn't have enough crabmeat on hand so I used one can of crab and one can of baby wild shrimp. Also used 1 tsp. of dijon mustard instead of the dry, added 1/2 tsp. Old Bay, and used only half as much butter to cut back on fat, subbed red pepper for green, and omitted the salt and the mayo/egg topping altogether.
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11 users found this review helpful

Maple-Brined Pork Loin

Reviewed: Jan. 1, 2013
This was very good - but I found it just a little salty. I had two roasts, so I doubled the recipe for the brine and maybe that affected it? Might just slightly cut back on the salt next time. I deglazed the pan with a little white wine after browning the roasts and left them to roast in those juices in the oven. Added a little more wine about halfway thru the cooking time. Very good.
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10 users found this review helpful

Goat Cheese and Arugula over Penne

Reviewed: Jan. 11, 2006
Delicious. Sauteed the garlic in the olive oil along with about six sliced baby bella mushrooms. Poured that over the cheese and arugula and let it sit at room temp for about an hour. Tossed in a handfull of kalamata olives too. Very versatile recipe, I think you could substitute a variety of ingredients depending on what you have on hand: artichokes, sun-dried tomatoes, even add shrimp or sausage.
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10 users found this review helpful

Cavatelli and Broccoli

Reviewed: Oct. 11, 2010
Great recipe, pretty much right off the back of the Celantano cavatelli bag! Except they called for only 12 oz. of cavatelli and 2 bunches of broccoli, but I would say that Linda probably has it right - with more pasta and broccoli, it would be a little less oily, which was my only complaint about Celantano's recipe. I also think it would be good with a little pasta water thrown in to diffuse the oil. Salt is key, don't skimp.
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9 users found this review helpful

White Bean and Lamb Soup

Reviewed: Jan. 23, 2008
Great base recipe, very flexible. Used a few substitutions --canned cannelini beans and a can of diced tomatoes. Also used kale instead of spinach. Browned the lamb, drained the fat and threw everything in the crockpot on high for 3 hours. Topped with goat cheese which melted into the soup completely and gave the broth a tanginess and creaminess that was awesome.
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9 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 22, 2010
I totally cheated and used a bag of peanut butter cookie mix - made as directed then shaped into balls and followed the rest of the recipe. Yummy! Just watch the cookies closely, the will look they are not quite done, but if you leave them a minute longer, they will be too dark on the edges.
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8 users found this review helpful

Frosted Cranberry Drop Cookies

Reviewed: Dec. 12, 2008
The cookie itself is 5-star quality, but I rated this 4 stars because I did not care for the frosting. It turned out to be an unappealing beige color, not white, and was more like a heavy buttercream frosting, more suitable for a cake. The cookies are tart and do need a little sweetness on top - after frosting only a few cookies and throwing the rest of the frosting out, I made the glaze from the "Iced Pumpkin cookies" on this site and that did the trick. BTW, those pumpkin cookies are easy, delicious and perfect for the fall holidays as well.
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7 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jul. 13, 2012
pretty good, but not 5 star due to a couple things - these really could have used some seasoning - salt, Italian seasoning, something. They were good but a bit bland. Also, watch your grill temp - I guess I made a mistake and misinterpreted the recipe's instruction for "hot" grill to mean "high" on my grill's burner dial and mine got a little too charred on the outside before they were cooked all the way thru. Next time I will turn it back to medium or medium low...Will try again with these modifications.
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6 users found this review helpful

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