JOYINABASKET Recipe Reviews (Pg. 1) - Allrecipes.com (18093254)

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Seven Layer Salad

Reviewed: Apr. 14, 2009
I made this for a friend's birthday party and let me tell you, it was a hit to the max! I layered chopped iceberg lettuce, chopped tomatoes and cukes, peas, crumbled bacon, sliced hard boiled eggs and sharp cheddar cheese. I doubled the dressing recipe, added about 1/2 cup of milk, 1/4 c. parmesean and 1/4 tsp. smoked paprika to the mayo mixture. There were no leftovers and everyone wanted the recipe! I had extra dressing which I served on the side. My recommendation is to just make it ahead and serve the salad chilled...I made it about an hour before the party and it was a little warm, but still everyone gobbled it up. The smoked paprika in the dressing really added a nice flavor to the already tasty dressing. Also, I thinned the dressing with milk because I thought it was a little gloopy and I wanted to really drizzle the dressing. I will also add chopped green onions next time. Very tasty and super easy! Try this recipe with any of your favorite veggies...it's so foolproof! You won't be disappointed.
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Banana Bran Muffins

Reviewed: Nov. 19, 2007
I made these in a pinch to fulfill a request at our church's coffee cafe. I love this recipe! I followed everything to a T with the exception of adding 3 Tbs. ground flax seed, 1/2 c. applesauce, 1/2 c. raisins, organic whole wheat flour(in place of the all purpose regular) and 1 finely shredded carrot. Adding ground flax seed gives it more "oil", but I chose not to reduce my butter and the results were great! Very moist and hearty! I used the All-Bran cereal and tossed it into the liquid to soften , then added the dry ingreadients. Don't over stir, just mix enough to blend the ingredients, otherwise you might get a hollowed out center and a crown that won't rise. Use overripe bananas for the best flavor and result. I would have added a few Tbs. of honey, but I was out, still, the sweetness was spot on! I used jumbo muffin liners for my jumbo muffin tins and the recipe gave me 6 jumbos. I will double it next time. You cannot go wrong with this recipe as I believe it's virtually fool proof! A keeper for sure!
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4 users found this review helpful

No Roll Pie Crust II

Reviewed: Jun. 23, 2007
This a simple yet very effective pie crust that can be used with any type of filling. I use this recipe every week for my breakfast casserole, which I sell in our church's coffee cafe. The crust is simple to assemble and I prefer unbleached flour. I also use a recipe and a half in order to fill my large commercial baking pan. I do bake it for 8 minutes in a 350 degree oven and then add my egg mixture and rebake. The crust always comes out tender and flaky. I heard this is a great crust for fruit fillings, as well. Just follow the recipe as is and it will work out fine.
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Quiche Lorraine I

Reviewed: May 20, 2007
I love this recipe and made a large batch to sell in my church's coffee shop. I followed this recipe, for the most part,with the exception of increasing the eggs to 6 and adding another 1/2 cup of milk. I used a combination of 1 lb sage Jimmy Dean Sausage and 4 slices crumbled bacon. I also added a light sprinkling of Garlic salt along with the 1/4 tsp. salt and I used 2 cups of mild cheddar and some left over colby/cheddar mix. I did toss the cheese in 1 TBS flour.I used a large 9x12 commercial pan and used the "No Roll Pie Crust II" from this site, doubling the dough to fit the pan. This was the first item sold out at the coffee shop and I only made one pan. I have made this Quiche as stated with outstanding results. This is also a good recipe to add your own goodies and flair! I prepared it the night before, pre-baked the pie crust at 450 for 8 minutes, poured in the mixture and then refrigerated until morning. With the oven at 350 I baked it for 35 minutes then I topped off with more cheese and crumbled bacon for 5 minutes. It was perfect! Try different cheeses and do not be afraid to experiment. This recipe is foolproof.
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176 users found this review helpful

The Best Banana Pudding

Reviewed: Nov. 24, 2006
What a scrumptious version for banana pudding! My guests licked their plates! It didn't take long to make and the combination of pudding, cool whip and condensed milk made for the creamiest banana pudding I have ever tasted! The only thing I change was instead of a whole can of condensed milk, I only used 3/4 of the can and it came out perfect. I figured a whole can would be too sweet. I didn't use as many bananas (4 total) because I like more cookie and pudding. Also, I sliced my bananas thin so I did not need that many bananas. Overall, it is a keeper. Try it! You will not be dissappointed!
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Sweet Potato Casserole II

Reviewed: Nov. 24, 2006
Oh my gosh! I am from the West Coast, but have been living in the South since 1992. The first time I tasted a sweet potato casserole, I loved it. It was so different that the hum drum sweet potatos I grew up on...chunks of sp with brown sugar. Well, friends came in from Utah and never tasted anything like it. The combination of the pecan/brown sugar topping over smooth sweet potatos...it was a hit! I will never go back to chunks of sp served a la boring. Even the kids loved it and this recipe is a great "ploy" to get the kiddies to partake of their veggies! Truly a keeper! You will not be dissapointed!
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Martha's Cornbread Dressing

Reviewed: Nov. 24, 2006
A friend of mine is known for her cornbread dressing and every year she makes me a pan of it. This year she was out of town so I had to do the dressing. This recipe is very close to my friend's recipe and it is outstanding! I didn't change a thing except I added a chopped medium bell pepper. When adding the broth to soak the breads, I used plenty so the consistency came out a little runnier than cake batter and it cooked up great! Just like my friend's! I will use this recipe year after year...it was scrumptious and my guests loved it!
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Biscotti

Reviewed: Dec. 22, 2005
Since i couldn't find my original biscotti recipe, I stumbled upoon this one and it's a keeper! Simple ingredients to keep on hand! I don't care for anise, so I subbed Almond Extract instead. Great flavor and took no time at all to make and bake. I did undercook by 10 minutes and did not wait for the loaves to fully cool...it makes slicing them easier and less crumbly. Lightly wet hands when forming the loaf to cure the sticky problem. I topped them with chocolate drizzle and gave them as gifts to my office colleagues. They were raving all day. Thanks for my new biscotti recipe!
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7 users found this review helpful

Old Plantation Rolls

Reviewed: Dec. 3, 2004
This is a wonderful roll recipe that was extremly easy to prepare. I prepared this for Thankgsgiving Day and these rolls were a raving hit! I followed the recipe to a T except I covered with clingy plastic wrap instead of damp cloth during the risings. They came out perfect! Thanks Grannyrob for sharing your scrumptious recipe!
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