JPMJ Recipe Reviews (Pg. 1) - Allrecipes.com (18189815)

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Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

Reviewed: Mar. 7, 2011
I am the submitter of this recipe. Nowadays I often make the salad without the chicken, but when I do add chicken, there is no way it takes 20 minutes to cook it! I also have replaced the mayonnaise with plain yoghurt in the dressing. You may want extra strawberries and more spinach than the recipe states for 2 servings. Also, a touch of sugar in the dressing can be nice if you like things sweeter. Enjoy!
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161 users found this review helpful
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Great Easy Waffles

Reviewed: Jan. 18, 2010
Of all the waffles recipes I've tried on this site, this one would probably be the least easy to make with its requirements of grated lemon zest and beating the egg white separately. However the bit of extra work is worth it. The recipe says to beat the egg whites until foamy but keep going until stiff peaks form. I only used half the amount of lemon zest as that is all I had and still got a nice, lemony flavour, which went well topped with blueberries. Finally the yield is incorrect-- I got three times as many waffles as stated.
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148 users found this review helpful
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Pecan Pie Tarts

Reviewed: Sep. 19, 2008
I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325* was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine, but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on.
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49 users found this review helpful

Crusty White Bread

Reviewed: May 10, 2005
Instead of baking this recipe in normal loaf pans I placed a ball of dough in opposite corners of a cookie sheet to get two round loaves. One I made into a bread bowl to hold spinach dip and the other I cut into chunks to dip with. It worked out well-- I'd do it again.
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42 users found this review helpful
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Coconut Curry Pumpkin Soup

Reviewed: Jul. 30, 2009
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk!
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28 users found this review helpful
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Peppermint Meringues

Reviewed: Dec. 29, 2010
I live on the rainy coast so I was worried that these meringues wouldn't work--but they were fine. They make 48 if you make them very small-- they are more like candies than cookies. The peppermint of the candy cane was pepperminty enough. I stored these in a tin with two little dessicant canisters from vitamin bottles and they stayed perfectly dry & crisp. The first time I made them with farm eggs and the second time with store-bought eggs and noticed that the fresh farm eggs whip up a lot quicker and thicker than store eggs. The second time I omitted the candy cane on some and dipped the tops in melted chocolate-- a very good variation.
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26 users found this review helpful
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Royal Icing III

Reviewed: Jan. 25, 2010
I pastuerized the eggs first by placing them in 140 *F water for 3 1/2 minutes. I added the cream of tarter to the egg whites and beat them together, then beat in the sugar and 1/4 tsp vanilla. If your icing is runny and a smaller yield it is because you haven't beaten it long enough. I beat it for 7 minutes. I used this for icing cookies, so I thinned it with water-- a way to tell if it is the proper consistency is when it is the mark left from a knife dragged through it disappears within 5-10 seconds. It pipes well, even just using a baggie with a hole in the corner. I will definitely make it again.
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21 users found this review helpful
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Creamy Brown Rice Pudding

Reviewed: Jan. 25, 2011
I used ground cinnamon instead of a cinnamon stick, vanilla instead of almond extract, and instead of the evaporated milk I increased the regular milk and added some heavy cream. This takes a long time but it is worth it. I'm not a big fan of brown rice but this is a way I will gladly eat it again.
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14 users found this review helpful
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Creamy Vegan Hot Cocoa

Reviewed: Jan. 22, 2009
I am not vegan; I had leftover coconut milk from another recipe and stumbled across this one looking for ways to use it up. I made it exactly as the recipe stated. I found it rather sweet-- likely I could have doubled the water and made it into two servings. It's got quite a high fat and sugar content (although probably comparable to regular hot chocolate) so it is definitely a beverage to drink as an occasional treat. Aside from the too-sweetness I liked the flavour; I will probably make this again.
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Baker's Clay

Reviewed: Jan. 5, 2009
This recipe has the exact same ingredients as the "Dough Ornament Recipe" and "Ornament Dough" recipes. My suggestions: Note that 5 cups of dough is a lot! I halved the recipe and still had a lot more than I needed. You might as well make a small amount, it is easy to mix up more later if you want. Keep the dough in a bowl covered with a damp dishtowel when you are not working with it. You might find adding a small amount of additional water to the piece you are working with helping. The longer you knead the dough, the better. I tried making 3-D bird ornaments but they ended up cracking as the outside dries long before the inside can. I made flat ones as well and that seems the only way to go. I cooked them at 200 * F (it took several hours) and avoided puffing problems. I submitted photos of my finished product, see additional comments on the one of the birds hanging in the tree. One last thing-- these are fragile! I broke off two of the tails-- but superglue works to put them back together.
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Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Reviewed: Mar. 6, 2011
I omit the peanut oil, and just fry the plantains in the butter, with the sugar sprinkled directly into the butter in the pan. A great dessert when served with vanilla bean ice cream.
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8 users found this review helpful

Salmon Avocado Salad

Reviewed: Feb. 3, 2010
I left out the mushrooms and jalapeno, used roma tomato (and more of it), and substituted lemon juice for the vinegar. I already loved combining salmon and avocado. The cilantro and feta were interesting and tasty additions. I am sure I will make this again, perhaps with the mushrooms next time (I didn't have any on hand.)
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7 users found this review helpful
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Lemon-Butter Snow Peas

Reviewed: Jan. 25, 2011
I cooked them in a pot instead of the microwave. I chose this recipe because it seemed most snow pea recipes are "Asian-inspired" and that's not the flavour I wanted to go with this meal. Good, but nothing spectacular.
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5 users found this review helpful
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Homemade Flour Tortillas

Reviewed: Dec. 13, 2010
These taste great, are easy to make, and are much cheaper than storebought (and without all the additives!) I have difficulties rolling them out in a circle but that doesn't really matter. It is important that the pan be quite hot or they take too long to cook and end up crisp rather than pliable. I tried them with part whole wheat flour but that, too, makes them less flexible.
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Crisp Oatmeal Cookies

Reviewed: Aug. 23, 2010
This are pretty good! I used butter instead of shortening and used all brown sugar (I like my cookies softer rather than crisper.) I used chopped dark chocolate instead of mini chocolate chips. They are a bit on the sweet side. The next time I made them I cut the sugar to 3/4 cup and added dried cranberries, pumpkin seeds, sunflower seeds, sesame seeds and both ground and whole flax seed along with the chocolate and coconut to make trail mix cookies.
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Pecan Waffles

Reviewed: Jan. 21, 2010
These were.... edible, but I wouldn't want to eat them again! They took a look time to cook, and the texture and flavour weren't very good. It isn't a good way to use pecans. If you want pecans and waffles I'd suggest using them as a topping, not in the batter, with a better recipe like the Oat Waffles on this site.
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5 users found this review helpful
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White Velvet Cutouts

Reviewed: Apr. 15, 2011
Aside from the fact that the yield is much less than the recipe states, this is an excellent recipe. I only chilled the dough for just over an hour and that is plenty. Multiple people commented on how tasty these were. I'd much rather make these than sugar cookies.
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4 users found this review helpful
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Raspberry Banana Tofu Shake

Reviewed: Jan. 26, 2011
I had leftover soft tofu to use up so I tried this. I used regular milk and used a clementine instead of the orange juice. The banana and raspberries were frozen, which I think made the recipe better. I was suprised that this wasn't overly tart. This is creamy and tasty.
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4 users found this review helpful
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Mashed Potato 'n' Parsnip

Reviewed: Jan. 20, 2011
This is pretty good. My parsnip was rather old and had a rather strong smell to it raw, but was fine when cooked and mixed in. The carrot didn't blend in completely so the mash was yellow with orange speckles, somewhat confetti-like-- I imagine children might enjoy how it looks. I will make this again, although I think I will also try it without the carrot for a more pronounced parsnip flavour.
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Chocolate Cut Out Cookies

Reviewed: Jan. 25, 2010
I am not really a fan of sugar cookies so I am glad to have found a tasty cut-out alternative. I halved the recipe and got 24 owl cookies. I used one egg as 1 1/2 would be difficult, and if making the whole batch 2 would be enough. The dough was not too sticky as others had complained. I mixed flour and cocoa to roll it out with and didn't really need very much to do so. It is quite nice to work with, actually. Do roll them thick; they stay moist and aren't too fragile.
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