SJCOLS Recipe Reviews (Pg. 1) - Allrecipes.com (1812159)

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Chef John's Perfect Mashed Potatoes

Reviewed: Feb. 7, 2012
Finally I know what kind of potatoes to mash and how much butter and milk to use. These potatoes were delicious!
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2 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 19, 2012
I had my doubts, even with all the good reviews, but this IS very good soup, and my husband and I both liked it a lot. My husband didn't mention the peanut butter (and he loves pb) until I told him and he said "Oh, I knew something was different"... the pb doesn't stand out, it just gives the soup a little something different. Since I didn't have broccoli or zucchini on hand, I used 2 cups of frozen mixed vegs instead.
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1 user found this review helpful

Carrot Dill Soup

Reviewed: Oct. 16, 2011
Delicious! I mostly followed the recipe except I sauted the carrots, onions, and garlic together ...I don't know if it made any difference in the flavor over cooking the carrots in water first. I also used dried dill and chives and added some salt and pepper. This is certainly one soup I'll make again.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 29, 2011
Yum! great flavor, great texture... A little crispy on the outside, softer inside. I made them a little smaller, about the size of a ping-pong ball and used about 1 cup of chips and pecans instead of 2 cups of chocolate chips. I tried these specifically because they use melted butter and are easy to stir together with a big spoon. My daughter at college is moving into an apt tomorrow, but won't have a mixer (unless I buy her one). I thought she would like making homemade cookies so I am making some "cookie mix bags" (like a cookie mix in a jar but in 2 ziplock bags) so she can make a few batches of cookies easily as she starts housekeeping. This cookie is definitely a Keeper!
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Spinach Garlic Soup

Reviewed: Jun. 28, 2011
This is very good soup! I actually don't taste "spinach" -- and the garlic isn't heavy in the taste either. I made the recipe as it's written, it's easy and quick.
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1 user found this review helpful

Buttermilk Cinnamon Rolls

Reviewed: Jun. 20, 2011
I already have a favorite recipe for cinnamon rolls but I had some buttermilk to use up and decide to try this one. I just ate 4 (small ones) fresh out of the oven ... they are quite good. The roll has a delicate texture and seems perfect to me. It took an extra 1/2 c of flour to make the dough workable. I did add about 3 Tbs sugar to the yeast mixture, and I used 3 tsp cinnamon but I think that was too much. Instead of spreading melted butter, I just spread softened butter on the dough before sprinkling on the brown sugar; it's a little less messy that way. I will certainly make these again. Oh, and I plan to freeze what we don't eat today, I find that homemade breads just don't keep well.
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1 user found this review helpful

Christmas Morning Frittata

Reviewed: Apr. 13, 2011
This is really delicious! I followed the recipe, but you can easily vary it by using different cheese and adding extra vegetables. I'm planning to make it again soon.
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2 users found this review helpful

Pastitsio

Reviewed: Apr. 5, 2011
I thought this was great, but I only made half the recipe since it's way too much for two of us.
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6 users found this review helpful

Strawberry Coffee Cake

Reviewed: Mar. 1, 2011
This just came out of the oven and I had a piece, it was so good I had to have a second one! I hope it still tastes as good tonight when my husband gets home. (I will warm it in the microwave.) I didn't change a thing in the recipe.
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1 user found this review helpful

Butternut Squash Soup

Reviewed: Dec. 2, 2010
I followed the recipe but used butter and only 4 oz of cream cheese (that's all I had) and it tasted great. It might be better with more cream cheese but it's not necessary.
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1 user found this review helpful

Vanilla Sauce

Reviewed: Oct. 14, 2010
I followed several reviewers' suggestions to reduce the water to 1 cup and increase the cornstarch to 2 Tbs. I used granulated sugar. (White sugar always refers to granulated, not powdered sugar. Maybe some reviewers had trouble because they didn't blend the sugar and cornstarch completely before adding the water, or they didn't stir while it was getting hot. That would cause lumps for sure.) The consistency was perfect to go on top of Pumpkin Bread Pudding found on this site. The pudding was great and this sauce made it even better. I'm rating this 5 stars because I hate to see someone give a bad rating when the cook changed the recipe. I'm sure this is just as good as written, just a little thinner.
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3 users found this review helpful

Pumpkin Bread Puddin'

Reviewed: Oct. 14, 2010
This is so delicious! I just ate two bowls BEFORE dinner right after it came out of the oven, so I probably ruined my dinner tonight. I don't care for pumpkin pie, but here the pumpkin flavor is not strong. After making Pumpkin Apple Streusel Muffins (from allrecipes), I had just less than a cup of pumpkin left from the can, and this was a perfect way to use it up. I used 2 eggs instead of 1 egg and 3 yolks, and I totally forgot the chocolate chips, but it doesn't need them. Baked in a casserole dish 7x10 for 45 min. (Here's the vanilla sauce I made to go on top: 1/2 c sugar, 1 Tbs cornstarch, whisk together in a pan, stir in 1/2 c water, boil 1 min. stirring constantly. Remove from heat and stir in 2 Tbs butter and 1 tsp vanilla. Serve warm.) This is definitely a great Autumn dessert!
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Peach Chicken Salad

Reviewed: Oct. 12, 2010
this was good ...I think the dressing would also be great on a fruit salad.
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4 users found this review helpful

Mexican Chicken I

Reviewed: Oct. 5, 2010
My husband and I liked this! I made just half the recipe. Served with cheesy cornbread and crisp waldorf salad, it was a good dinner for a cool evening.
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1 user found this review helpful

Simple Scones

Reviewed: Oct. 3, 2010
I made the lemon-blueberry version, they were very good. I made one mistake though, patted the dough into the circle, cut in wedges, and left them in place. After the max baking time was up, the middle was still unbaked, so I slid them apart some and continued baking about 10 more minuntes. Next time I will not leave them in a circle. I also drizzled a simple mixture of lemon juice and powdered sugar on top.
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3 users found this review helpful

Sausage and Bean Ragout

Reviewed: Sep. 20, 2010
I followed the recipe, used both the ground beef and sausage, and I didn't think it was too much meat. It is a great stew, and I am sure it will be welcome in the winter. It's supposed to be 99 here today so this not really the season for hot soup, but it was great anyway. (I made it for tonight's dinner but "tested" a bowl for my lunch.)
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5 users found this review helpful

French Watermelon

Reviewed: Sep. 3, 2010
Had half a watermelon in the fridge and wanted to try something new, this was delicious! Served it with bbq chicken and mexican rice. I recommend dissolving the sugar in the vodka first.
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31 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Sep. 1, 2010
Delicious Muffin, not real spicy, but still very good. I didn't want part of a can of pumpkin left over, so I scaled the recipe for 27 muffins. (which calls for 2 cups of pumpkin.) Since I baked 12 first, I followed the recipe, putting the cream cheese on top, then the streusel. I ate one before filling the second pan. It was wonderful, but just to experiment, for the 2nd pan, I put a small amount of batter in the muffin cup, topped it with the cream cheese, more batter on top, ending with the streusel. Now that the 2nd pan is done, I think I like it better with the cream cheese on top as the recipe calls for: the cream cheese bakes a little drier and looks prettier. These look like gourmet bakery muffins. I will put at least a dozen in the freezer to pull out this weekend when we'll have company. The next time I make them I will add about 1/2 tsp ginger, 1/4 tsp each allspice, cloves, and nutmeg to make them a bit spicier. These will be Wonderful this Fall!
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4 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Aug. 11, 2010
I doubled this for 4 pounds of frozen, cooked shrimp, and let the shrimp marinate for a few hours. We put the shrimp on short skewers, and grilled them for appetizers at a pool party for a group of older teens. They loved the shrimp...it was a great hit. I added extra olive oil so it wasn't actually a paste.
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10 users found this review helpful

Chicken Seasoning Blend

Reviewed: Aug. 11, 2010
I coated boneless chicken with this mixture, let it sit for a couple of hours, then grilled it, sliced it and served on lettuce with tomato and ranch dressing. It was like a restaurant salad, very delicious spice mixture. I will definitely make this again.
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2 users found this review helpful

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