Jynnan tonnix Recipe Reviews (Pg. 1) - Allrecipes.com (16720665)

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Jynnan tonnix




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Baker's Secret Pie Crust

Reviewed: Jul. 15, 2010
This is similar to a recipe I've used with great results before except for the mixture of regular and cake flour, and the addition of the baking powder, so I thought I'd give it a try. When preparing the wet ingredients, I substituted some brandy, which happened to be on the counter, for the vinegar. A dash of alcohol can make pastsry flakier, and I thought the flavor would go well. I don't know whether this made any difference to the final product, but in any case, it came out wonderful! It was rich and flaky, and melt-in-your-mouth tender. This recipe is definitely a keeper!
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6 users found this review helpful

Tiramisu II

Reviewed: May 11, 2011
I've made this twice--both times for special occasions over at my parents' house--and it was a great hit, but didn't let the egg custard come to a full boil as I was afraid it would curdle, and it takes SO long just to get it hot enough to thicken (took me about 1/2 hour on med-low), I didn't want to risk having to start over. This made the custard quite runny, still, so I couldn't spread the whipped cream over it, but rather had to mix the two together a little bit. And I used an extra layer of ladyfingers to sog up the extra moisture (and because the dish I was making it in was a bit deeper, but with smaller bottom dimensions than that called for). Everyone still said it was the best tiramisu they ever had, though. I'll have to try it again now that I'm home and have the right size dish to make it in, and more time to risk playing with the custard. Does it really not curdle if you let boil? Will it really thicken enough to spread whipped cream over? Maybe I will try adding a little bit of custard powder in as insurance/extra thickener...But the recipe really is amazing just as it stands. Agreed with those who say double the coffe (and I used some amaretto with the rum the second time, which was really good, too), and let it sit for 24 hours.
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Making Crispy Onion Rings

Reviewed: Mar. 30, 2012
Just made these! I was convinced that even though he claimed the crunch was the real thing, there must be some sort of enhancement going on, but they really were just as beautiful and as crunchy as the ones in the video. One thing; they took far less time to cook than the recipe indicated. Probably about half the time. Next time, I'll try cutting them a bit thicker, too, as I don't think an onion ring with a little substance left in the onion is a bad thing. Also, as crunchy as these stay, you could probably take the time to make a big batch of them for a larger group and keep them warm in the oven until they were all done with no effect on the quality.
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111 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Nov. 5, 2010
I found this recipe some time ago, and have been making it from memory, so it has become a bit different, like a game of telephone... I roll the cheese mixture around a piece of jalapeno, and add a bit of chipotle seasoning to the cheese mixture. Then I dredge the cheese balls in flour, dip in egg, then roll in breadcrumbs and repeat once. I deep fry them for only a minute or so, as the cheese starts to leak out if I leave them any longer. It's plenty enough to make them crispy and melty, though. Yummy!!
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Feb. 6, 2011
This was fantastic! I used what I had on hand, since most of it was already in the house, and what wasn't was easily substituted...so spring greens rather than romaine, chopped pecans rather than cashews, and goat cheense crumbles rather than the swiss. I think the texture and flavor of the goat cheese probably compimented this better than the swiss would, anyway, especially reading some of the other reviews. I didn't measure the dressing ingredients too carefully either...just did it by taste since I was only making enough for the 2 of us, but I think I probably used a bit less sugar, and a bit more mustard and onion, proportionally. I can't wait to make it for company!
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9 users found this review helpful

Beef Yakitori

Reviewed: Jul. 23, 2011
I make a marinade really similar to this, but I like to use sesame oil instead of vegetable oil, and also add a bit of garlic, a splash of sweet sherry and a good sprinkle of Chinese five-spice seasoning. I usually use it on thinly sliced flank steak, but it's excellent on the sirloin as well.
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8 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 12, 2012
This has become one of my "go to" salads for important dinner parties, and for everyday meals when I want a treat. Everyone loves it. The flavors and textures are wonderful together. As other reviewers have said, I cut down on the sugar, probably by about a half. I have also sometimes substituted goat cheese crumbles for the swiss, which I actually prefer, but that's probably a matter of personal taste.
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10 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Dec. 2, 2010
It seemed a bit bland to me as well. I made it again a few days ago, though, and broiled the fish with just a bit of cooking spray and a sprinkle of salt & pepper, and made up a sauce separately by browning a little bit of onion in a touch of butter/EVOO, then adding garlic, some capers, and lemon zest, deglazing with lemon juice, then stirring in butter off the heat to keep the sauce creamy. There was quite a lot of butter used, but since everyone could sauce their own fish, they were in control of how much they had, and it really only needed a touch for a big burst of flavor. Yeah, now that I look at it, that's practically a new recipe. That seems to happen sometimes! lol.
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3 users found this review helpful

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