JUNEAD Recipe Reviews (Pg. 1) - Allrecipes.com (1596166)

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Tequila Cocktail Sauce

Reviewed: Dec. 26, 2005
Terrific stuff. I only halved the recipe and still had lots. I could make 1/4 the amount next time but I think our friends would be disappointed. They exclaimed all evening about how much of that wonderful cocktail sauce there was. No one refused my offer to put some in a jar to take along when they left. I am surprised at the tasty boost tequila gives the sauce. It is thinner than what we expect a coctail sauce to be but the flavor helped my husband adjust to that. Will definetly make this again.
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3 users found this review helpful

Grandma VanDoren's White Bread

Reviewed: Jan. 11, 2006
This bread actually has flavor and makes wonderful toast. Ummm...just ate a piece slathered in butter and home made slowcooker apple butter. My very, very favorite bread recipe that always rises so high and tastes so goodI found over 30 years ago in a Fleischmans bread book. It will remain top dog and not fall out of favor but Grandma VanDoran's will be right next to it on my favorite breads list. As several others have owned up to I do not use bread flour either. I doubt that Graqndma VanDoren had the privilage of bread flour available to her. My bread pans are a smidge larger that those called for so next time I'm going to make two larger loaves rather than three smaller. Easy and delicious -disappears quickly - what more could you ask for to get me back in the kitchen to make more of Grandmas's wonderful bread.
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4 users found this review helpful

Cranberry Walnut Bread

Reviewed: Jan. 13, 2006
Thank you Kathi for this outstanding bread. I didn't have buttermilk so I used the ole Tbl of vinegar in the milk trick and regular stoneburr flour. I have an older bread machine that makes weird shape loaves so I put it on dough cycle then take the bread out for last rising and bake it in oven. Well, my husband accidentally unplugged the machine and the baking cycle went haywire. Had to dump everything out of the machine mid process, then added more flour, put dough in a pan, let it raise and it baked up beautifully high. If you are considering this bread - do make it. Your family is in for a great treat and it is most forgiving. From now on I will make 2 loaves however.
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2 users found this review helpful

Cranberry Walnut Slaw

Reviewed: Dec. 26, 2005
High rating well deserved and is an excellent alternative when you're in the mood for something diiferent than or in addition to your favoeite cream slaw. I halved the recipe and the ingredients still seemed to be pleasantly balanced for perfect flavor. I prepared this yesterday to go with Christmas Dinner menu. With the variety of dishes prepared for a large holiday dinner this slaw did not get the attention it deserves. I am going to make it again for our New Year supper and add it to my "quick and delicious - it's a keeper" list. Thanks for a freat recipe.
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Drunk Dogs

Reviewed: Dec. 26, 2005
Everyone enjoyed "Drunk Dogs". I agree that 1/4 cup of whiskey is better than recipe amount given. As suggested I used Jack Daniels. I tried to find little brats (my husband is a cheesehead from Wisc) but not in any stores around my home so got two pkgs of Little Smokies. Only put 1-lb in the slow cooker. Next time will do 2-lbs at outset as there is indeed enough sauce and people won't be disappointed when they go back for more and the Smokies are all gone. I've prepared other similar recipes for potlucks but didn't really care for them personally. That's why I was looking for something better when I found this one. I have to admit it, I was one of those disappointed when I went to get a few more and they were gone. But then, these are so easy to prepare I can toss everything in the slow cooker for myself anytime I want.
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5 users found this review helpful

Brazilian Fish Stew

Reviewed: Oct. 27, 2010
5 stars positively. This is what I look for in a recipe - inexpensive, ingredients mostly on hand, goes together quickly, a pleasing dish for guests, delicious as is but easily adapted to a multitude of tastes. I used 2 green and 1 red pepper, two cans of tomatoes and lite coconut milk. We have lots of halibut so I used it and also put in some shrimp. I marinated the halibut for 24 hours. Next time I will use slow cooker. I'd like to try some of the reviewers suggestions but it's delightful as as. Thanks
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4 users found this review helpful

Crab Wonton Cups

Reviewed: May 3, 2006
These are really good. I left the water chestnuts off several because my daughter doesn't like them but I think the crunch in contrast to the soft filling is a must. I mixed ingredients the day before and quickly assembled after guests arrived. This worked extremely well and will make often.
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4 users found this review helpful

Lemon-Maple Butternut Squash

Reviewed: Mar. 20, 2008
This was great. I'm an older person and believe it or not my husband nor I had ever eaten butternut squash. Since we are trending toward healthier meals meaning less sugsr etc. I decided to try this recipe and am pleased thst I did. This is excellent for first time squash eaters.
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3 users found this review helpful

Rhubarb Cherry Jelly

Reviewed: Jun. 10, 2009
This is very good and easy to make. I increased the rhubarb to 8 cups and then followed rest of ingredients as given in the recipe. I froze several containers and water bathed 6 jars. By increasing the rhubarb, the cherry was not overwhelming and the jam had a subtle tartness. I'm fond of almond, so as one reviewer suggested I'd like to try that next time. It's a versatile recipe, easy and tasty. Thank you Nancy
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4 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Jan. 24, 2006
This ia an excellent coffee cake. Only change - I doubled tbe topping ingredients. Other bakers are correct, it's nicely moist. I don't think it lacked flavor at all, Coffee cakes are more subdued and less dressy. They arn't supposed to pop flavor like a regular cake. The topping definitely compliments the cake for a delicious morning coffee break. Everyone at my house wants this again.
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Fusion Chili

Reviewed: Apr. 13, 2006
I am so glad I was enticed to make this. It appeared to be time/work intensive but looked interesting - it is worth every bit of effort and fun to make as well. My chile has always been -well, chili. This is CHILI. I've never used dried peppers before. No problem finding them but only 5 in a bag and with cost in mind I bought only one bag. That amount was actually perfect for my family. I used the internet to define how to make the ancho paste and then winged it because recipe does not clarify for neophite dried pepper users whether to put the liquid the peppers soaked in, in the food processor along with the peppers to make the paste. I made quite a mess doing it too but that will go better next time now that I've done it once. I got 1 lb less italian sausage and when I got home from the grocery store discovered that I had picked up a pkg of hot and a pkg of mild which actually turned out to be excellent. I don't use a lot of sausage of any kind and was afraid it's flavor would overwhelm everything else, it doesn't. I agree with others that 1/4 cup of honey is perfect. My husband said this is the best chili he's ever had. My daughter's fiance said he doesn't care for chili therefore, doesn't eat it often, but he liked this very much and says when I make it again not to change a thing. Lon, you made me into a chili artist. Thanks
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70 users found this review helpful

Bourbolicious

Reviewed: May 2, 2006
It's true...this is fantastic. Yes, people who don't ordinarily like bourbon were surprized when they said "yum" and ask "what's in this"? They didn't hesitate to go back for more. Fortunately I doubled the recipe. Following others advice I made it 2 days prior to party and let it thaw about 3 hours because it did freeze solid. At the time I made the slush I set aside a 12oz party glass full in the regular freezer. It only took a couple hours to reach perfect slush. I think if an unexpected BBQ developed, as it often does in the summer when friends drop by, this could be made up, poured into cups placed on cookie sheets and set in the freezer for several hours and voila! Glad I tried this but now my friends are spoiled and will want me to make it for every party.
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Wild Rice Casserole I

Reviewed: Oct. 3, 2003
This is a good side dish. As another reviewer said, it makes alot so would be excellent for large family, potluck or when having guests for supper. If your family doesn't mind having the same side dish two days in a row make it with servings as given otherwise, cut recipe in half. I agree that sliced water chestnuts would be a nice addition if you like texture variety. I think I will keep several boxes of the instant rice mix handy in my pantry now. Almost forgot, it did take a bit longer for the rice to cook completely than recipe said so you might want to test out cooking time in your slowcooker before serving it for a specifically timed dinner.
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44 users found this review helpful

Louisiana Shrimp Creole II

Reviewed: Sep. 20, 2003
This is in the "keeper" box now. Easy, fast and tasty and if there is any left, it's a lunch to look forward to next day.
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1 user found this review helpful

Alyson's Broccoli Salad

Reviewed: Sep. 20, 2003
Definitely 5 stars amongst family and friends. Very easy and flavorful. Ummmmmmm.
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2 users found this review helpful

All-Day Apple Butter

Reviewed: Sep. 20, 2003
We have a couple yellow transparent apple trees in our backyard. The apples are a bit on the tangy side and made wonderful apple butter. I wasn't certain how many apples made up 5-1/2 lbs so I filled the crock pot almost to the top. I cut the sugar in half - down to 2 cups - and added same amout of spice as given. It turned out great. My mom is diabetic and loves apple butter. Though I gave her a small jar of this I am going to try making a batch with Splenda and see how it comes out. Really really good and was fun to make.
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5 users found this review helpful

Pat's Mushroom Saute

Reviewed: Sep. 20, 2003
These mushrooms are soooo good. I made them as I side dish. Didn't use buttons but instead regular mushrooms on the larg side. I cut them in quarters, sauteed them for 20 min. Had to make more because my daughter and friend could not stop eating them and my husband didn't get any from first batch. I think these are best served and eaten immediately and not reheated. Haven't been able to find out though as they do not last long enough.
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4 users found this review helpful

Antoinette's Strawberry Freeze

Reviewed: Sep. 26, 2003
This is very, very good. Next time I make this however, I will see how it fits into two 8"x8" so I can keep one in freezer. I wasn't certain if it was to go back into freezer again or not but family liked it better after it thawed completely and strawberries had more flavor than when frozen. Funniest thing was when I came into room and found my teenage daughter licking very last remains out of the dish. She was embarrassed but we almost rolled on the floor laughing.
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10 users found this review helpful

Texas Caviar with Avocado

Reviewed: May 2, 2006
"The Best"! Try this one - you'll like it. If by some miracle you have any left over, experiement with some of your favorite add-ins like a bit of shredded meat, a spoonful of sour. cream, chopped black olives and stuff into a corn tortilla or pita for lunch. Thanks Kim.
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33 users found this review helpful

Burrito Pie

Reviewed: Sep. 20, 2003
My family really likes this recipe. I am always looking for delicious meals that I can freeze a portion of, as I have a chronic illness that severely limits my activity. This one fits all the criteria and it was wonderful yesterday when I didn't have the oomph to do meal prep to get the second pan out of the freezer and pop it in the oven. My family was saying yum all the way through supper. Thank You Kathi
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