JELENAP Recipe Reviews (Pg. 1) - Allrecipes.com (1692104)

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Blueberry Oat Muffins

Reviewed: Jul. 24, 2011
These were very good with the changes I made based on the reviews. I substituted 1/2 c of flour for whole wheat, used 1/3 c of oil and 3/4 c of buttermilk + 1/4 tsp of orange extract instead of OJ. Also I didn't use salt at all and added 1 tsp baking powder and 1/2 tsp of soda. I use aluminum-free baking powder and haven't had any issues with metallic taste. These were very moist and delicious, not too sweet with just a touch of texture from oats and flour. They also kept well till the next morning (I did have to guard them though). My 2 year old enjoyed them very much, as well as the rest of the family.
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Yellow Squash Casserole

Reviewed: May 31, 2011
This didn't work for me at all. I did half of the recipe in 8" square pan, followed everything exactly and just added a dash of nutmeg as another reviewer suggested. It looked like a greasy mess, squash was separating from the rest of the ingredients when serving. It just didn't go together at all. The dish was bland, I had to add almost twice as much salt at the table. To me this was just barely edible, my husband and son wouldn't eat it. There is no suggestion on the slice thickness. Perhaps slicing thinner/thicker or even chopping would help, as well as adding more spice. But then it would be another recipe... Overall very disapointed.
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Strawberry Muffins

Reviewed: May 25, 2011
I was skeptical about these but it actually turned out very good. I used buttermilk instead of milk and added a dash of vanilla extract. The batter was very stiff, but muffins were actually airy and moist. Most of the flavor here comes from the berries and with the ripe summer berries it was great. Everyone from my toddler to his grandma enjoyed these muffins. Thank you for sharing this recipe.
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Orange Muffins

Reviewed: May 23, 2010
I made them exactly according to recipe and just added 1/2 tsp of orange extract based on the numerous reviews noting lack of orange flavor. They came out way too dry (another reviewer correctly noted cornbread similarity), but cornbread at least has some texture. These are lacking in all departments: no flavor, no texture, mediocre taste overall. This is not even a good basic muffin recipe. If one has to add applesauce, spices, raising, etc. then it's another recipe - sorry! I will not make them again and honestly don't understand how could anyone rate them with 5 stars.
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Photo by JELENAP

Apricot Cheese Bread

Reviewed: Apr. 5, 2010
I followed the recipe exactly. The cream cheese layer was fantastic - great flavor and it acented the bread very well with a slight tang and soft texture. The rest of the bread could use a bit more orange flavor (perhaps a dash of extract or some zest). Also I would omit the pecans - their flavor was overpowering in some bites. Golden raisins (sultanas) could be a nice additon here. I also agree with another reviewer that a light glaze would benefit this recipe. Overall nice bread and easy to make.
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Panettone I

Reviewed: Feb. 14, 2010
Based on other reviews, I increased sugar to 1/2 cup and added more raisins and 1 tsp orange extract. The dough was very stiff, my hand got tired even before I got to kneading. I definitely recommend using a mixer or food processor. It also took much longer to raise and I had to put the dough in a warm (lowest setting) oven. (It was a cold winter day though.) Incorporating the fruit was also very difficult and it didn't distribute evenly. Perhaps it would be better to add fruit at once before raising. I baked the bread in a cast iron casserole (3.5 qt) for about 35 min. This bread is definitely not the same panettone as sold in stores, but I was surprised that it still turned out pretty well and was almost addictively delicious when toasted next day. So, all in all, well deserved 4 stars.
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Spring Lime Tea Cookies

Reviewed: Jan. 10, 2010
These didn't have much flavor. The recipe is very similar to the buttermilk cookies from epicurious (more butter and flour), but that recipe produced much tender and flavorful cookies. These were OK, but I won't make them again.
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Cinnamon Swirl Bread

Reviewed: Oct. 5, 2009
Very easy to make and delicious. It was just a little bit too sweet for my taste, but otherwise great recipe. The only thing I added was a splash of vanilla.
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1 user found this review helpful

Almost No Fat Banana Bread

Reviewed: Feb. 23, 2009
It was edible, at best. Rubbery, not sweet enough (unless we're supposed to use a sweetened applesauce), absolutely bland, even with addition of 1 tsp of good vanilla extract and some salt, as recommended by others. Sure, if you add nuts, raisins, apples, more applesauce and what's not, it might be better, but then it would be a completely different recipe.
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Grandma's Wheat Germ Cookies

Reviewed: Feb. 12, 2009
Easy to make, tasty and healthier than most other cookies. I agree that they are kind of bland though. Will definitely make again, but with some spices.
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African Sweet Potato and Peanut Soup

Reviewed: Nov. 26, 2008
Overall I liked this soup, but was expecting it to have more flavor. The only substitution that I did were canned whole tomatoes instead of the fresh ones. I felt that nuts didn't add anything to the taste, but didn't like the gritty texture, so I'll probably just skip them. Also I added only 1 tbsp of peanut butter after tasting the soup.
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Thai Tuna Burgers

Reviewed: Sep. 1, 2008
As other satisfied reviewers, I made some changes to the original recipe: used mahi-mahi instead of tuna and did a very small dice rather than mince; doubled the cilantro and used panko bread crumbs. Ginger was a bit overpowering to my taste, but otherwise it was perfectly seasoned and I could taste exactly the hint of sesame oil and cumin. Will make it again with less ginger. I'm guessing that reviewers complaining about bland taste might just prefer more spicier food. In this case you might want to add green curry or hot peppers.
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Photo by JELENAP

Belle's Hamburger Buns

Reviewed: Sep. 1, 2008
I'm usually note very good with the yeast dough, but these came out great. I made a half-portion with rapid-rise yeast, which was actually few months past its "best" date. The recipe might be actually meant for this kind of yeast - actuve dry usually needs "proofing", but rapid-rise just gets mixed with the flour and then the wet ingredients are added. Instead of bringing the liquids to boil and waiting for them to cool, I warmed it up in the microwave until it reached 125 F (120-130 F is recommended for rapid-rise yeast). Then I started the dough in the food processor with about 1 3/4 cups flour (for 6 buns). Processed the dough until it came together and processor started to struggle and then kneaded by hand 5 min. tops, adding only as much flour as needed. I probably ended up using only about 2 1/4 cups of flour instead of suggested 2 3/4. Since I had only one pan, I simply baked the buns for 15 min. on the middle rack. The crust was a bit too tough when they came out of the oven, but I covered the rolls with a clean dish towel for about 20 min. (checking periodically) while they were cooling on the rack. This softened the crust just perfectly and they had a very nice texture inside and out. Thank you for sharing this recipe with us.
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Apple Raisin Bread

Reviewed: Jun. 21, 2008
I got the same result as the other not-so-excited reviewers - it practically burned on the outside but was still lumpy, undercooked and at the same time dry on the inside. It was barely sweet and didn't have enough flavor (tasted like a bad oatmeal pretty much). Perhaps a better results could be achieved by using bananas, but then it wouldn't be an "apple" bread... I think there are too much of oats and not enough sugar, raisins and nuts. There are better and not less healthy recipes out there and I won't bother making this again.
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Goat Cheese Stuffed Tomatoes

Reviewed: Jul. 7, 2007
The idea is great but the recipe didn't quite work for me with the meaty summer tomatoes. After 7 min. bread crumbs started to burn but tomatoes weren't even heated through to the bottom. The flavor was great though (I also added basil, salt and pepper to the goat cheese mixture as others suggested) and I'll try these once again, maybe will just add bread crumbs later.
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Janet's Rich Banana Bread

Reviewed: Feb. 18, 2007
The idea of slicing bananas instead of mashing is genious! Based on the previous reviews, I've added 3rd banana (mashed) and the texture and flavor were perfect. Also I reduced vanilla extract to 1/2 tsp and added 1/2 tsp of ground cardamom (the idea I liked in another recipe), which turned out to be a great combination.
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Cranberry Swirl Coffee Cake

Reviewed: Jan. 15, 2007
The cake is moist and relatively easy to make, but cranberry sauce does not add anything to the flavor or texture and is completely overpowered by the almond extract. The result is just so-so. It feels like the cake lacks something... Maybe some nuts or dried cranberries would add more flavor and texture. Don't think I will be making it again.
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Applesauce Loaf

Reviewed: May 7, 2006
Very easy to make. I would, however, substitute some of the whole wheat flour for regular one, otherwise it was to earthy for my taste. Also I'd go easy on alspice - 1/2 tsp with seemes like an overkill: it overpowered other spices and gave this otherwise nice bread an unpleasant bitter note. Also my loaf took more like 45-50 minutes to cook through.
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Very Berry Cheesecake

Reviewed: Jul. 4, 2005
A very nice and light summer dessert! I have actually used mixed frozen berries (thawed an patted dry) and did just one berry layer. I've also processed cottage cheese until very, very smooth. Also I had only 9" springform, so 40 wafers were just right for the bottom-only crust, which I actually prefer.
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Coconut Bread Pudding

Reviewed: Jul. 4, 2005
I made only half-portion in 8x8 glass form, omitted the extra egg yolk and also used flaked coconut instead of fresh. It was good but not to die for, especially considering the time it takes from start to end - almost 2 hours.
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