BETSYJXN Recipe Reviews (Pg. 1) - Allrecipes.com (18009766)

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Doc's Best Beef Jerky

Reviewed: Jan. 11, 2014
We tried this recipe with my two kids who wanted to make beef jerky for the first time. They (all of us, really) loved it so much we had to make another batch as soon as the first batch was eaten. On the second batch we used a little less soy sauce and a little more Worcestershire (sp?) sauce and we liked that flavor a bit more; but the recipe, as it stands, is just excellent. The taste is really addictive.
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1 user found this review helpful

German Pancakes II

Reviewed: Oct. 22, 2011
This is such an easy and versatile recipe; you can't go wrong with it. I have made this a lot (my kids LOVE when I make this for breakfast) and I've made it with fewer eggs, six eggs, with sugar/cinnamon, without sugar/cinnamon, etc. There just isn't a way for these to turn out badly. Our favorite way to make this is in a 9x13 pan with five eggs instead of six (but six? still works well. as does three. or four.) and adding a few tablespoons of sugar. We also add cinnamon and vanilla; but, again, it's not necessary. We use the entire 1/4 C butter because we like how it crisps up the edges; but if you cut it down to be healthy, the pancake will still turn out okay. Several have mentioned cooking a shorter amount of time on a higher temperature, which does work; but I've found that we like the texture best when we cook at 350 for the 30-40 minutes.
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8 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: May 15, 2011
I have become really jaded about cookies it seems and I find myself thinking "How different can one chocolate chip cookie really be from all the rest? " But you know what? These really are outstanding. This is going to be my chocolate chip cookie recipe from now on! I followed the advice of some who said to make the vanilla two TABLEspoons instead of two TEAspoons and also to add baking powder and a touch of salt. Also I have to nod an emphatic yes to the notion that even though these cookies don't *look* finished at 12 minutes, they most certainly are. Don't bake them much longer than that. Several reviewers mentioned that you needed a baking stone or parchment paper for these; but I baked them on silicone sheets and they baked up perfectly. I will definitely make these again; they really are the best chocolate chip cookie I have ever tasted.
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Grandma Johnson's Scones

Reviewed: Apr. 28, 2011
Well, this is just an outstanding recipe. I've been looking for the perfect scone recipe for a while when I stumbled on this one (why I did not search allrecipes sooner is beyond me). It's very easy and the scones came out moist, yet crumbly they way they ought to. They are exactly what I hoped for. I did follow the one hint of mixing the butter/sugar/egg/vanilla and adding together to the dry ingredients and that worked really well. This recipe definitely makes a big enough batch that you can do two flavors with it. If I had cut twelve wedges from one disk of this recipe I would have scones that were much too big. I took a hint from others and just cut out circles with a biscuit cutter and that worked much better -- about 20 scones per batch that way. This will definitely become an oft used recipe for me.
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2 users found this review helpful

Jalapeno Popper Cups

Reviewed: Nov. 4, 2010
I will definitely make these again. They have a gret (not too hot) flavor and the bacon bits really bring it home. Nice thing about these is that while they are fabulous served warm, they also stood up very well to being baked early in the day for an event late in the afternoon.
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4 users found this review helpful

Apple-Rosemary Blue Cheese Bites

Reviewed: Nov. 4, 2010
The flavor of these is AMAZING. If you're not a blue cheese lover perhaps these aren't the appetizer for you (but, then, you wouldn't be investigating this recipe if you didn't like blue cheese, would you?). I was skeptical of the amount of filling/apple compared to the sixteen really skinny crescent rolls but it worked out just right. Also, if you're tempted to make extra filling, as I always do because I like lots of "stuff" in my recipes, don't. I made extra and had too much. The amount the recipe lists is the right amount. I didn't make any changes to the recipe and they were perfect. The filling is thick enough that it will not bleed all over your baking pan from the open rolls and the apples bake to soft; but not mushy.
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31 users found this review helpful

No-Bake Peanutty Graham Treats

Reviewed: May 31, 2009
I have to say that when I saw this recipe I thought "Eh, nothing more than glorified rice krispy treats..." but boy was I wrong. The mixture of tastes in this recipe is outstanding and the texture is, in my opinion, much superior to RKTs. I did go ahead and add the miniature chocolate chips while the mixture was still warm so they melted about halfway as I stirred and this made a nice look/flavor in the finished product. I didn't make any other adjustments other than that my box of cereal was 16 oz instead of 12 oz and I adjusted the other measurements in proportion. When we tasted them we were very surprised at how good they were... I mean, I didn't expect they would be bad or I wouldn't have made them. I chose the recipe, however just because I was making rich brownies for something, needed another dessert, and chose this because it would be slightly different. I was making an extra pan of one and let my husband choose by reading the recipes to him. He chose the brownies; but after tasting both he said he wished he had chosen these. He kept sneaking in to steal more of them before I could take them to our event. I will absolutely make these again. Probably tomorrow!!
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21 users found this review helpful

Decadent Raspberry Brownies

Reviewed: May 31, 2009
These brownies are outstanding! The raspberry underneath the rich chocolate frosting (more solid than frosting, really) is really a nice brownie to break the "same ol' same ol'" mode. I made a change to recipe that I liked and change I didn't like: 1. I added more raspberry filling thinking "What could be better than *more* raspberry filling?" but too much of it makes it so the frosting kind of slides off teh brownie and it's hard to slice them that way. So I'd go with the recipe and use 1/4 C next time. 2. I reduced the sugar to 1 2/3 cups and the brownies were perfectly sweet. I suspect you could reduce the sugar even more; but I wasn't that brave on a first try. I will absolutely make these again. I think they would be equally awesome with sweetened orange marmalade or other flavors that go well with chocolate (Nutella anyone?).
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5 users found this review helpful

Black Magic Cake

Reviewed: May 30, 2009
This cake is phenomenal. I have been on a quest for the perfect chocolate cake for a while and the folks I go to Bible study with know that. When I made *this* chocolate cake they said "Yeah, this is the one. This is perfect." I don't think I need to keep looking. I made one change by using dark chocolate cocoa powder the second time I made it and it was really really really good; but I think you can go either way and be in no danger of a bad cake.
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Cake Balls

Reviewed: Feb. 16, 2009
Cake balls are lots of fun and can be done so many ways (Bakerella has raised it to an art form). But one thing to be aware is that you don't need the entire can of frosting. If you use the entire can the cake part will be a little too mushy. Use almost all of it, see if you're happy with the texture, and add more if you have to. It's easier to add more than to throw out the batch because you used too much. Also, melted chocolate chips aren't your best bet for dipping. Go ahead and buy the candy wafers that are made specifically for candy making; they work out much better. It also works better if you put the cake balls in the fridge or freezer for a while before dipping so they are a little more firm. Beyond that, this recipe is extremely versatile; you can use any cake flavor, any frosting flavor to make addictive little cake balls. I even made these once with gluten free cake and, while the texture was more grainy, they still worked.
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2 users found this review helpful

Cajun Chicken Lasagna

Reviewed: Dec. 31, 2008
This. Was. Wonderful! I am so completely full right now from eating far more of this than was good for me! I highly recommend making your own alfredo sauce and I added sweet corn per a suggestion from one of the previous reviewers; but I think without the corn it would still be outstanding. My husband ate about two bites of this and told me I was going to be making this one again. The dish is really rich so I won't be making it on a weekly basis or anything; but it was SO excellent that it will be on our table again soon.
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4 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Dec. 13, 2008
This is just the easiest recipe ever and it's VERY good. I make this every time I take a dinner to other people and I make it all the time for my own family. Even the kids love it and ask for me to make it. My husband, who normally gets sniffy if I make pasta for dinner, will eat this and finish the leftovers the next day. I always add extra meat in the recipe because we're "more stuff less pasta" people; but as written the recipe is still fabulous. Out of about twenty times I have made this for other families, they have come back and asked for the recipe about 18 of them!
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Chocolate Truffle Cookies

Reviewed: Dec. 13, 2008
These cookies are simply amazing. I took them to our Bible study two weeks ago and *everyone* asked for the recipe. They are soooo chocolatey and rich -- you really can only eat one or two. I will add to the chorus that chilling the dough is imperative. Even after putting it in our deep freeze for a couple of hours it was still like spooning gelato on to the cookie sheet. Overnight in the fridge would have been better. I will definitely make these cookies again.
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2 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 30, 2008
Oh gosh, this just became our family recipe for stuffing. I made it for Thanksgiving this year and there wasn't any left at all. Good thing I made extra and kept a pan back at home or we'd have had no leftovers! Everyone there (except my five year old son... go figure) asked for that to become the stuffing we have for Thanksgiving in the future. I made this per the recipe with the exception that, since we made it in the slow cooker instead of stuffing the turkey, I added more turkey broth. It was wonderful. When I was reheating the leftovers I had kept back it was just as good. I also added some toasted pecans for that portion and it made a good addition to the textures. I could barely taste the turkey livers; but when I could it was a very nice addition to the complex flavors of this stuffing. We will *definitely* make this again.
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KELLOGG'S* RICE KRISPIES* Crab and Shrimp Appetizer Balls

Reviewed: Aug. 11, 2008
I had my doubts about this recipe; but my husband thought it looked good so I tried it. I doubled the recipe and made it for a very small group of people. I didn't have any leftovers to bring home! Even what didn't get eaten, people scooped up and took with them. I highly recommend making the sauce to go with these -- it's excellent. Make it the night before so the flavors blend more before serving. The one change I made to the recipe as written was that I added some grated Parmesan to the crab/shrimp balls in addition to the coating mix.
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40 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Aug. 11, 2008
This frosting recipe was OUTSTANDING and really easy to make. I used the Nutella as opposed to the hot chocolate sauce as suggested by some of the other reviewers and the taste was phenomenal. I will use this recipe again many times. The frosting was very easy to pipe, too.
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2 users found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Apr. 6, 2008
This was OUTSTANDING. I love lamb anyway; but I was looking for something different to do with lamb for Easter. I found this recipe, made it exactly according to the recipe and it was divine. The flavor was so wonderful that my husband and I scarfed through more than was good for us. I will definitely make this again -- especially if I have people over that I want to impress!
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3 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Apr. 7, 2007
Every single time I make this salad people demand the recipe. It's SO good and very versatile. We like to add more of the fruit/nuts/cheese than the recipe calls for because that's how we like salads; but the flavor blend is awesome. I would highly recommend making the salad dressing as it appears in the recipe - I have yet to find a bottled dressing that complements this salad so well.
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5 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Apr. 7, 2007
The flavor of this roast was surprisingly excellent! I was a bit leery when I read the recipe; but so many people rated it highly that I went ahead and tried it. It was GREAT and my husband snarfed all the leftovers the next day. We will certainly make this again.
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26 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Oct. 28, 2004
This has become one of our stock recipes because it is so easy and it tastes so good. We use a lot more broccoli and sausage than the recipe calls for because we like a higher "stuff to pasta ratio" but the ingredient mix is outstanding.
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1 user found this review helpful

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