jannie5 Recipe Reviews (Pg. 1) - Allrecipes.com (15804)

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Lime Pear Gelatin Salad

Reviewed: Feb. 5, 2009
This is a great recipe that I've been making for years. The only thing I do differently is save the juice and add water to equal 1 cup and microwave it. I don't blend the pears in with the cream cheese. I cut up the pears and add them into the mold. It gives it more texture and is really very good!!
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24 users found this review helpful

Applesauce Oatmeal Cake

Reviewed: Aug. 2, 2008
This is really a wonderful recipe!! Moist and full of flavor. Doesn't need frosting at all. It's very much like banana bread but much lighter in texture. Melt in your mouth good!! I didn't change a thing. I baked it at 325 (I used my convection oven) for 60 min.
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5 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Jul. 20, 2008
I've used this recipe a number of times and each time it comes out delicious! I like to butterfly a boneless leg of lamb and spread the marinade over the entire piece and then roll it up and tie it with cotton string. I then cover the rolled up lamb with more of the marinade. (This works really well when you don't have time to marinate the lamb)I put it on a roasting rack and cover it loosely with foil. Be ready for LOTS of rave reviews!! This also works great with a pork tenderloin too.
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11 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: Jun. 9, 2008
I added wheat gluten to this recipe and it just was plain blah!! Won't be making this again.
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1 user found this review helpful

Grilled 'Fusion' Pork Chops

Reviewed: Apr. 9, 2008
I marinated 1 1/4 in. tenderloin chops for about 5 hours. It was too windy outside to BBQ so I put them in a pan along with the marinade and cooked them until they reached a temperature of around 130 F. I took them out of the pan and after cleaning out the pan and adding oil I seasoned the chops and finished cooking them with the Garam Masala sprinkled on them. They were pretty good but think I'll marinate them overnight next time. Looking forward to cooking them on the grill!!
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1 user found this review helpful

Curried Cumin Potatoes

Reviewed: Apr. 9, 2008
I followed the recipe ingredients as written but sliced the potatoes (red potatoes, that's all I had on hand) very thin and cooked them with the spices in a frying pan with a little water, watching it closely. It was'nt what I expected. Rather boring, so next time I think I'll add a little coconut milk and sweet onions to it while it's cooking. We're on vacation in our motorhome and the smell in here is better than the potatoes tasted!!
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1 user found this review helpful

Plain and Simple Sourdough Bread

Reviewed: Mar. 30, 2008
I'm using a potato starter which is a little runny. So, when I add the starter I will hold back some of the liquid that is also called for in this recipe. That way I can control how wet or dry the dough is. As the dough is mixing I can contine to add the liquid using a rubber scraper to make sure the flour is being incorporated. I continue to do this until the dough is clinging together but not sticking on the side of the pan. I think that may be why some people are having a problem with this recipe being batter like. All in all, this is a great recipe and I make it about once a week. Makes great toast!
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0 users found this review helpful

Cherry Cheese Pie I

Reviewed: Mar. 29, 2008
What I like so much about this pie is that you can dress it up or down. As is, it's fine, if you're not looking for a super sweet pie you can cut the sugar in half. I sometimes just want something to appease my sweet tooth. I have made this pie with pineapple filling on top which I think I like better than the cherries. This is a fun recipe to play with.
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0 users found this review helpful

Shrimp Scampi Bake

Reviewed: Mar. 29, 2008
I normally will follow a recipe unless there's something in it that doesn't appeal to me. I didn't follow this recipe exactly, I changed a few things. I didn't have any parsley so I used about 1/4 cup chopped fresh cilantro. Instead of the mustard I used about 2 T. of Sherry. I melted the butter (I also used half)in a large sauce pan and added the herbs and garlic. I then put the shrimp (already cooked and thawed) in the butter sauce and let it marinate in the fridge for about an hour. While my Linguine was cooking I heated the shrimp over a low flame, don't want the shrimp to turn to rubber!! I served it with homemade french bread that I sliced put butter on and sprinkled red pepper flakes and a little Gorgonzola. Put it under the broiler until the cheese melted. Served it with a crispy salad with Raspberry dressing, slivered almonds and dried cranberries. I thought I had died and gone to heaven!! This recipe is a good base and you can add anything you like to it.... Thanks!
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2 users found this review helpful

Smothered Filet Mignon

Reviewed: Mar. 29, 2008
Both my husband and I thought there was too much balsamic vinegar in this recipe. It overpowered the steaks. If I make this again I will reduce the amount of B vinegar or use Red wine vinegar instead. I always like to try a recipe as written and then tweak it later on if not to our liking.
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2 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Mar. 28, 2008
I was looking for a dressing that would go great with Salmon. I decided on this one with 2 minor changes. I too reduced the sugar by half but also omitted the oregano and substituted tarragon. It was fantastic over the salmon that my husband grilled. What a beautiful presentation too with the salmon sitting on a bed of crisp lettuce surround with all of the other yummy ingredients. I love salads and I don't think I've ever had a salad from a restaurant that was this outstanding. Thanks!!
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1 user found this review helpful

Best Ever Banana Bread

Reviewed: Mar. 26, 2008
Very good if you love really sweet banana bread. It was very moist but next time I'll use VERY ripe bananas and cut down on the sugar. Talk about a sugar rush!!
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1 user found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Mar. 23, 2008
I wasn't crazy about this recipe. Thought the smoked gouda overpower the pork loin chops. Wouldn't make this again.
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0 users found this review helpful

Garlic Red Potatoes

Reviewed: Mar. 21, 2008
Good, easy, and fast. Potatoes alway take longer by about 10 min. I had to nuke them tonight a few minutes to get them to cook faster due to timing and they still turned out great.
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0 users found this review helpful

Light Oat Bread

Reviewed: Mar. 21, 2008
This bread makes the most delicious toast. My bread machine calls for the water to be added first. I used less water then called for and I still needed to add more flour, about 3 Tbsp. I baked it in the oven for about 35 min. at 350.. This is fabulous bread!! You have to try it!! You'll be hooked. Thanks for sharing.
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0 users found this review helpful

Sourdough Starter I

Reviewed: Mar. 21, 2008
This Starter is a no-brainer!! Easy to start and care for. The flavor keeps building the longer you feed and use it.
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4 users found this review helpful

Sourdough Bread III

Reviewed: Mar. 21, 2008
This is a very tasty recipe. Easy, not a heavy bread, makes great toast, wonderful sandwich bread and fantastic French Toast. I made this in my breadmaker and then baked it in the oven. Try it, you'll like it.
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5 users found this review helpful

Fluffy French Toast

Reviewed: Mar. 21, 2008
I've been making french toast for years with "this" recipe. The only thing that was different was adding the flour. I really didn't notice a big difference. I used butter to fry it but I never use a high flame so it doesn't burn. I made this with Warren Wickland's Sourdough III recipe. I'll probably try the flour addition again but will try using a little cardamon and brown sugar.
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0 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Mar. 19, 2008
This was really a simple and delicious recipe. Like others, after tasting the mustard sauce, I wasn't too impressed. But, after sitting in the fridge for 24 hours it was delicious on the pork. I did add garlic to the mustard sauce and the marinade. I used a gal. size baggie to marinate the pork in and left it in the fridge for 24 hrs. also. The roast was very tender and had a wonderful flavor. Our friends are always amazed at what comes out of our kitchen. When invited to dinner we rarely have anyone decline. Thanks for this simple but delicious recipe!!
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3 users found this review helpful

Hamburger Buns

Reviewed: Mar. 19, 2008
I read the reviews first to see how other people coped with any problems. I halved the recipe and used my bread machine. I warmed the milk and made sure my butter was at room temp. I Placed the ingredients in minus the water and set my machine on the dough setting. I needed to add about an ounce of water while it mixed. After mixing I let the dough rest for about 10 min. and then proceded to make 8 buns. I didn't make round balls, I make them more like the shape of a bun trying not to stretch the dough too much. I let them rise for about 30 min. and popped them in my oven at 375. for about 20 min. They were light and fluffy. My husband put butter and jam on once of them and now he can't wait to BBQ tonight!! This one is a keeper!! Thanks
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6 users found this review helpful

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