janae Recipe Reviews (Pg. 1) - Allrecipes.com (18103361)

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Egg Roll Wrappers

Reviewed: Feb. 9, 2007
These work great, but are definitely an acquired talent! I made them in a small frying pan set just below medium. I actually used about 1/8 the batter per wrapper (not 1/4), but doubled the recipe so I could throw out ones I ripped. They ended up being 5-6" by 5-6" (I tried to make them square-ish so they'd be easier to wrap). Be careful not to over cook them - the bottom side should be barely, barely golden, the top just barely not wet. Let them cool for a minute before wrapping, or they tear. Don't let them go too long, though, or they crack. DO NOT OVER FILL! Each wrapper makes one egg roll appx. the length of your thumb and 2-3 times the size. Good luck!
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106 users found this review helpful

Queijadas

Reviewed: Feb. 25, 2007
These are absolutely delicious!! I lived in Portugal for a little over a year and ate them in about 1000 different cafes, and this recipe is so authentic! Just FYI, they are supposed to fall a bit in the middle - that is what makes them so perfect for different toppings. They are best on the day made, so you probably want to avoid making them in advance for anything.
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22 users found this review helpful

Chestnut Soup

Reviewed: Jan. 5, 2009
When it comes to chestnut soup recipes, this is probably 'the best' - so I gave it five stars. If you love chestnuts and want to make a soup with them, this is the way to go. However, both my husband and I thought the soup was really sweet and rich, and something we'd prefer to eat only once a year (holiday time). Just FYI, the soup is best in small portions - 1/2 cup appetizer before a large turkey/potatoes/stuffing meal. Not as a soup-for-dinner. (Duh. We tried the latter and got really sick of it, really quickly.)
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9 users found this review helpful

Creamy Rice Pudding

Reviewed: May 17, 2007
wow, wow, wow. My mom has this old Betty Crocker recipe that I have never seen outdone ... until I made this one! This recipe is to die for!!
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7 users found this review helpful

Rachel's Tomato Basil Soup

Reviewed: Jun. 18, 2008
The soup is absolutely delish - the best tomato soup I've ever had!! (Which is saying a lot considering I don't really like tomatoes!)
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5 users found this review helpful

Cheese Fondue

Reviewed: Dec. 15, 2011
I'm pregnant and was craving fondue like crazy. I've had this recipe in the past, and loved it, so I thought I'd try it out. I used apple juice instead of wine and used only swiss (I didn't have gruyere), and it still hit the spot! Not exactly the same, but still delish!
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4 users found this review helpful

Old-Fashioned Lemonade

Reviewed: Nov. 26, 2007
I love this recipe!! I know the 'Best Lemonade Ever' has more positive reviews, and it is a fabulous recipe, but it just takes so long! I seem to get cravings for lemonade at the spur of the moment, and I want it right that second. This is the recipe for me! I make it in under a minute, shake it to help the sugar dissolve quickly, and drink nearly the entire thing almost immediately! :)
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4 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 24, 2011
My sister and I have made this for years and loved it, but always hated how you had cinnamon dregs at the bottom. This year I decided to try using two cinnamon sticks instead - and it was brilliant! A much more even flavor throughout, and no dregs. USE CINNAMON STICKS! ps. As a side note, I also occasionally make this lactose free since my husband can't drink the regular stuff. Just replace the milk and the light cream with whole milk Lactaid. (You'll want to use only whole to maintain the thickness.) It turns out fabulously.
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3 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Dec. 10, 2008
These are amazing!! Truth be known, I like them better on day 2, too. They really are the BEST.
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3 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Nov. 5, 2007
This recipe truly is the "best yet"!! I would say that it is one of the few recipes that deserves 6 stars. So after making it a number of times, here's what I'd suggest. First, I would not recommend making it with fresh tomatoes. You have to add a ton of sugar, and even then it tasted acidic. I'd rather keep the fresh ones for salads. Using canned tomatoes tastes much better. Second, although I like it as a marinara sauce, in my house we prefer it as meat sauce. So, I usually brown and drain ground beef, then add the blended sauce to the frying pan and let it simmer the 30 minutes.
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3 users found this review helpful

Snickerdoodles I

Reviewed: Sep. 6, 2007
The first few times I made these I used butter rather than shortening and they were fabulous! Definitely five stars. When I tried them shortening, though, I felt like I was eating Crisco cookies. Three stars at best. But with butter they are to die for!
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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Sep. 6, 2007
These have become a real favorite at my house. I have found that they work especially well with people who hate spicy foods because you can easily remove the green chiles and it will still taste delish!
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3 users found this review helpful

B.L.T. Salad with Basil Mayo Dressing

Reviewed: Jan. 20, 2007
I was actually looking for a way to spice up a regular BLT, so I just made the sauce to use as a spread on my sandwich. It was fantastic! I liked how tangy the red wine vinegar made the sauce. The only change I made was that I didn't have fresh basil, so I put about 1 T dry, and it was perfect.
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3 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Mar. 11, 2011
I doubled the recipe and threw in some steak chunks in the very beginning with the mushrooms. It was AMAZING! Honestly, with so few ingredients I couldn't possibly imagine that it would be to die for, but it is. Even for people who don't love mushrooms!
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2 users found this review helpful

Hashbrown Casserole

Reviewed: Oct. 23, 2007
This is a great recipe - although I've never actually made it with frozen hash browns. I always seem to make it on a whim when I only have potatoes, so I usually make 8 baked potatoes (with the skin on) in the microwave (arrange like bicycle spokes, cook 6-8 minutes, turn the potatoes over, cook 6-8 more minutes, and make sure to pierce the potatoes!) I let them cool just a bit, then grate them with a cheese grater. Most of the skin will naturally come off as you grate, and the little bit that doesn't just adds a nice color to the mix. I follow the rest of the recipe exactly. It is fabulous!!
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2 users found this review helpful

Brazilian Lemonade

Reviewed: Sep. 6, 2007
unique recipe for Brazilian Lemonade, but absolutely delicious. Blending the whole lime is definitely what they do in Brazil!
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2 users found this review helpful

Napa Cabbage Salad

Reviewed: Jun. 6, 2007
This is definitely my favorite version of the recipe! A little bit time consuming, but definitely worth the wait!
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2 users found this review helpful

Restaurant-Style Zuppa Toscana

Reviewed: Jul. 22, 2011
My three, four and a half, and six year old all gave this a big thumbs up. They didn't *love* the kale, but then again, they don't really *love* anything green, and they ate it without complaining. My husband and I were definitely pleased. It's a keeper!
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1 user found this review helpful

Amish White Bread

Reviewed: Jul. 27, 2008
Yup, the other thousand people who gave this five stars were right - it is awesome! I half it in the bread maker and it always turns out amazing! I have even added 1/2 c. bran (we need more fiber in this house) and it still tastes great!
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1 user found this review helpful

 
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