JEM199 Recipe Reviews (Pg. 1) - (1570806)

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Ruth's Grandma's Pie Crust

Reviewed: Oct. 6, 2014
This is a great, fool proof recipe. I especially liked not having to use ice water. It came out sturdy and flaky. I use a pie crust rolling bag and found that there was plenty enough for 4 crusts. Crust should be thin. If you are only making three out of this, you are using too much per crust. Divide your crust into 4 equal balls and use a rolling bag or plastic wrap to roll it out thin and you will like the results better.
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Broccoli Cheese Soup

Reviewed: Sep. 15, 2012
This was very good. I cut the chicken broth and milk in half and omitted the water. Others had suggested doubling the cheese and broccoli, but I didn't need that large of an amount. I mixed the cornstarch with the cold milk. I used 1 tsp garlic powder and 1/2 tsp ground black pepper. I smashed the broccoli into tiny pieces with a potatoe masher so the kids would be more likely to eat it. They don't like broccoli, but really liked this soup.
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Reviewed: Jul. 19, 2012
AWESOME SHORTCAKES!!! I made these, exactly as described, except I didn't roll the dough. I dropped 12 mounds on a cookie sheet and baked as directed. These were excellent strawberry and peach shortcakes - the best I've ever had!
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Potato Plum Dumplings

Reviewed: Jul. 13, 2012
If you didn't grow up eating these or did not have a wonderful experience in Europe with this type of dumpling, it's not likely you will think these are anything special. I love to cook and I don't mind things that take time or special techniques, but there is still a "worth it" rating and these just do not live up. They were A LOT of work and A LOT of clean-up and they were bland. It's not something to make if you don't have a cultural connection to it. Make some apple dumplings or turnovers instead. They taste better and are much less hassle.
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1 user found this review helpful

Marinated Grilled Shrimp

Reviewed: Jun. 26, 2011
Excellent. I used chili sauce instead of tomato sauce and red chili powder instead of cayenne (just what I had on hand). I also used 3 HUGE cloves of garlic as suggested by someone else. I defrosted the shrimp the day before and marinated them overnight. We also,brushed the marinade on them while grilling. My 11yo couldn't get enough of them.
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2 users found this review helpful

Baby Back Ribs

Reviewed: Feb. 1, 2011
Very good. Definitely use a dry rub instead of BBQ for marinating overnight. I didn't need to spray the foil. I used the restaurant method of wrapping tightly in saran wrap, then in foil. It can be baked at this low temperature in the plastic wrap as long as it's in foil. The plastic will not melt or leech. If you've ever eaten ribs at a restaurant, they are steamed in plastic wrap. Let them rest and cool for a good 20-30 minutes, then coat with bbq and either grill or broil it on. Very, very good and foolproof.
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8 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 1, 2011
One of the best cheesecakes I’ve ever made. I am not a fan of white chocolate, but that ingredient seemed to help the texture more than the flavor the cake. It’s very creamy and not too sweet. I compiled a list of the tips I followed: -I used 6T of heated seedless jam (not jelly, not preserves) -22 Oreos (regular – not double-stuff) with ½ stick butter made a great crust. -I lined the pan with waxed paper, wrapped the whole pan in foil (for water-proofing) and placed the pan on a cookie sheet filled with 1/2" water. -After 55 minutes of baking, I turned off the oven, opened the door and let it cool completely in the oven. -I made it the day before so it could thoroughly chill. -I cut it with fishing line, then used a thin knife to slice the cookie crust.
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14 users found this review helpful

Fancy-But-Easy Mac N' Cheese

Reviewed: Oct. 5, 2010
This is very good. I had a bunch of cheese I needed to get rid of from a party and put it in this dish. I didn't have the cheese called for, but a mix of pepper jack, colby and swiss and it was awesome. Whenever I have cheese that's gonna go south if I don't do something with it, I will make this. I left out the sugar and did not miss it. The base of cheese soup is much easier than making a roux. I had two cans of cheddar soup and one can of nacho soup and that was great. Everyone loved it.
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5 users found this review helpful

Angel Chicken Pasta

Reviewed: Sep. 12, 2010
This was very good. My food-snob Italian husband even liked it. i doubled the sauce and made it in the crockpot with thin strips of chicken. I added 8oz. sliced mushrooms and 1 drained and squeezed can of artichokes in water. It doesn't need garlic salt. Use 1/2 tsp of garlic pwder instead or it will be too salty. I couldn't find onion and chive cream cheese so i added 2T minced onion and 1/4 c chopped chives. We served it over angel hair pasta with grated romano and chopped fresh parsley on the side. We made a garden salad and Zucchini Puffs apps from this site and had garlic bread as well. It was a restaurant quality dinner.
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7 users found this review helpful

Seared Sea Scallops

Reviewed: Sep. 9, 2010
These were just OK as far as scallops go. They made a huge mess on my cooktop. I would suggest using a stockpot to sear them in to prevent the spatter from coating your cooking area. Since you only cook 4 at a time, the high sides won't get in your way.
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3 users found this review helpful

Zucchini Puffs

Reviewed: Sep. 4, 2010
Big hit at potluck. I made them and immediately went to the party. Extremely easy to fry in a sauce pan. They stayed crispy for 2 hours. Tasted great at room temp too. Served with Chipotle Cream sauce: Combine in a food processor: 3 cloves roasted garlic (wrap unpeeled cloves in foil, bake 20 minutes at 350) 1/2 cup sour cream, 2 T mayo, 1 T chopped canned chipotle peppers (add up to 2 T if you like heat)
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16 users found this review helpful

African Sweet Potato and Peanut Soup

Reviewed: Feb. 27, 2010
Its very good. Don't skip the cilantro. I put diced pickles jalapenos in it and it was even better for those of you who like things spicy.
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6 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 11, 2009
These did not rise or spread and came out rock hard. Others have indicated this result as well. I have no idea why. I tried my baking powder in another recipe to see if it had gone bad and it was fine. I won't make these again.
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2 users found this review helpful

Soft Sandwich Buns

Reviewed: Jan. 3, 2009
Very good! But using the biscuit cutter made them more the size of dinner rolls. Next time, I will cut 14 large squares out of this amount of dough to make hamburger buns.
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19 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 29, 2008
Very good recipe. I find it works best to make it ahead of time and freeze it into 4 balls. It spreads the work out a bit and allows the dough to firm up nicely. Just take out a ball a couple of hours before you want to use it. Some have suggested putting in extra sugar. This makes a very cripsy cookie that does not need any glaze or frosting, FYI. They were very good with coffee, but not what I was looking for so I made it as it's written and like it much better. Some have also suggested using powdered sugar instead of flour when rolling out the cookies. I tried this and it makes the cookies brown faster. I don't recommend it because I like my cookies without any brown on them. It made them super-crispy on the bottom. Also, I had to wash the cookie sheets in between each batch because of the burnt powdered sludge left behind. I'm going back to using flour for nicer, softer cookies.
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2 users found this review helpful

Rosemary Pork Roast

Reviewed: Oct. 12, 2008
I make a similar recipe I got from my mother-in-law, who is from Italy. She showed me how to stab the roast all over with small pockets. Coat with olive oil and then sprinkle with generous amounts of salt and pepper. Mince 3T of fresh rosemary and 3-4 large cloves of garlic. Push small amounts of rosemary and garlic into the pcokets. Brown the roast all over on the stovetop and then slowly roast at 325 for 2-3 hours, depending on the size of the roast. If I have a small roast, I 'pot roast' it on the stove top with a small amount of water in the pan and a lid that lets steam escape, turning it often.
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11 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: May 3, 2008
This is easy and consistently good. I use 1 cup of mini chips and make a glaze with the other cup, 2T of butter and 1T of liquer. I fill it with choc. mousse which is just 2 cups of heavy cream whipped with 1 pkg instant choc. pudding. Pour the glaze over, fill the center with mousse and top with sliced strawberries.
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4 users found this review helpful

BBQ Dry Rub

Reviewed: Jan. 5, 2008
Very good! Used it on pork chops and everyone enjoyed them. I scaled the recipe to 8 servings so I didn't have to make so much.
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1 user found this review helpful

Honey Glazed Ham

Reviewed: Dec. 29, 2007
Everyone who tries this says it's the best ham they've ever had. I don't use all the cloves, maybe 1 tablespoon. Just dot the ham with cloves to your liking. A quarter cup was too much clove for me. I bake this as described using a spiral ham, then I cut the ham off the bone into a crockpot and add all the juices and leftover glaze. Just heat it up to serve it. I've served it fresh out of the oven with the glaze on the side, but I think it's much better served from the crockpot. There is no need for foil in the pan. It cleans up much easier without the foil.
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8 users found this review helpful

Refried Beans Without the Refry

Reviewed: Oct. 7, 2007
These beans are excellent, healthy and easy. I froze the stock from 2 batches. Today I thawed it, added corn, black beans, tortilla strips and leftover chicken. It made an incredible soup!!!
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33 users found this review helpful

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