JT Recipe Reviews (Pg. 1) - Allrecipes.com (18210693)

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Authentic Chicken Tikka Masala

Reviewed: Oct. 15, 2014
I cheated with this recipe as I had some pre-cooked chicken I just threw in. To compensate I added a couple tablespoons of yogurt to the final mixture. We liked this version of Tikka Masala, not as much as our local restaurant. I only had ground cumin and it was just overwhelming (to my tastes) so I definitely would cut it down next time. In addition, I used evaporated milk instead of cream and it took the whole can to make an actual sauce. The restaurant version is much sweeter, so if I try again I may add some sugar or something to the sauce. But for my first try at Indian everyone was pretty pleased!
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Sweet Russian Cabbage Soup

Reviewed: Oct. 11, 2014
Yum. This is so good! And easy. I kept it pretty close to the original recipe, subbing brown sugar and cutting it down, also. I didn't have cloves, so I used a little garlic powder. Also, I couldn't believe the calorie and fat content quoted for the original.....I sauteed up ground turkey separately from the soup and used that. I think putting the ground beef in the soup raw is a mistake. Absolutely delicious and the cabbage-hating husband even liked it! Go figure...
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2 users found this review helpful

Chocolate Chip Cheesecake Dip

Reviewed: Jul. 15, 2014
Always a popular offering! And so easy! The only thing I changed was to only put 1/4 stick of butter in it; a whole stick just sounded like overkill. Had requests for the recipe. Thanks!
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Seven Layer Bars

Reviewed: Feb. 2, 2014
Tasty. To make these a little less sweet I used saltines in the crust instead of graham crackers. Also used white chips instead of butterscotch. I put the coconut on top and the milk over it; made the coconut kind of caramel-y. Easy, yum!
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Breakfast Casserole I

Reviewed: Dec. 23, 2013
Turned out very good! I added quite a bit more cheese, bacon and broccoli and stuck to the recipe except for adding 2 more eggs since there was so much other stuff in it. It required about 15 minutes longer bake time this way. Tasty!
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 9, 2013
Oh, dear me, these are amazing! They are not as dense as traditional shortbread without the cornstarch but they do literally melt in your mouth. Those who said they were tasteless or dry apparently don't have an appreciation for good shortbread. It's a delicate cookie with delicate flavor. If you don't have the palate for subtle flavors these will taste bland. Too bad for you! Beat the butter 5 min, scooped w/1" cookie scoop, baked ~14 minutes. Easy, delicious.
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Banana Blondie

Reviewed: Sep. 2, 2013
These are quite tasty! They do turn out more like cake than blondies, though. But they taste great. I left out the aspartame but added a whole bag of white chocolate chips and dolloped peach preserves over the batter and swirled it before baking. Yum, yum!
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Too Much Chocolate Cake

Reviewed: Jun. 17, 2013
Delicious, moist....did I say delicious? I took others' suggestions and cut the oil to 3/4 cup and subbed plain greek yogurt for the sour cream and only used 1 cup of chips, which were plenty! Thanks for the recipe!
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2 users found this review helpful

Onion Casserole I

Reviewed: Jun. 9, 2013
I followed the recipe exactly except for substituting plain greek yogurt for the sour cream. I can't believe how sweet it turned out! Everyone loved this recipe! Delicious. I think I might try it with different cheese some time just to change it up a bit. I also used 5 Vidalias and it turned out to be not really enough for a 9x13 pan. Maybe use more onions next time? Or a smaller pan? Anyway, yum!
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Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 22, 2013
Loved this! Easy to make, tasty, great with soup! Best warm from the oven, of course, but sliced and toasted with butter the next day is wonderful, as well.
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Creamy Oriental Dressing

Reviewed: May 2, 2012
So, I'm calling it 4 stars as written, 5 stars for being so easy to tweak to my taste! I, too, cut the mayo and used half fat-free Greek yogurt. I, too, subbed honey for the corn syrup (and cut it to 1/4 C). I doubled the soy and ginger and added a couple tsp of sesame oil and vinegar. I think the oil is absolutely necessary! Still very sweet. BUT! I made it and ate it immediately. There's probably a reason for letting it chill for a while! Should be even better later! Thanks for the recipe!
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Feb. 21, 2012
Delicious! Didn't have sour cream, but I did have plain greek yogurt, which seems to have worked fine. Patted the dough into a circle and scored into 8 wedges. Baked almost 20 minutes. Wonderful plain!
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3 users found this review helpful

Outrageous Warm Chicken Nacho Dip

Reviewed: Feb. 5, 2012
Num! This went over really well at our work Super Bowl potluck! The sour cream cuts the richness and saltiness of the Velveeta nicely. I was too lazy and used 2 large cans of canned chicken breast - worked perfectly! I didn't have the onions or jalapenos but the RoTel is far and away plenty spicy for me. A great recipe to tinker with, too! Thank you.
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Chocolate Cookie Mix in a Jar

Reviewed: Dec. 17, 2011
Holy moley , those are the bomb! Used the "in the jar" part of the recipe for my teacher gifts this year and decided to make up a test batch (since I hadn't made the hubs and chocolate cookies this year - his fave) and they are delicious. Haven't tried them cooled yet - may not get a chance! They look nice in the jar, too. Thanks.
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3 users found this review helpful

Chex® Lemon Buddies

Reviewed: Nov. 22, 2011
Well, shoot. This stuff is awesome. Now we can't quit eating it. I understand why a previous reviewer said it was "soggy", but perhaps that person didn't spread it out to cool first. The Chex doesn't stay as crunchy as it is out of the box, but it will be fairly crispy after cooling. I didn't have zest, so it wasn't as lemony as it should have been, but it isn't slowing my family down....
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38 users found this review helpful

Easy Broccoli Quiche

Reviewed: May 1, 2011
Mine turned out perfectly. I stuck more or less to the recipe except for a little less onion and salt. I added some spicy mustard because I thought mozzarella, eggs and broccoli would be fairly bland. I couldn't taste the mustard at all but maybe it sharpened up the taste of the cheese. I just nuked frozen broccoli florets, roughly chopped and put them in the bottom of the crust (I didn't saute them w/the onion) w/the cheese over and poured the egg mixture over all. I mooshed it all around a bit w/a fork to be sure the eggs contacted all the solid bits. Perfect! Not at all wet and plenty tasty.
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Six Can Chicken Tortilla Soup

Reviewed: Feb. 1, 2011
Great idea! My version is slightly "doctored up" but didn't change things appreciably. I didn't have the tomatoes w/chilis, so I subbed in tomato salsa. Worked fine! Also I took others' suggestions and added a can of cream of chicken soup. I ladled the soup over brown rice - yum!!! Thanks for a great recipe that can be altered with the same tasty results!
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6 users found this review helpful

Whole Wheat Ginger Snaps

Reviewed: Dec. 19, 2010
Let me say up front: I am not a good cookie baker. I'm always afraid they will be underbaked and so I consistently overbake them. However, I made these exactly as written (save for the cloves, which I don't care for) baked them for the full 15 minutes and they are absolutely PERFECT!!! Yay me! I wish I'd had coarse sugar, as that would have shown up better after baking, but they still have the perfect cracks and taste great! I love this recipe and thank you for posting it!
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Photo by JT

Corn Scones

Reviewed: Dec. 19, 2010
This dough IS very sticky, but I just dropped balls of it and patted them into 1" thick circles, about 3" in diameter. They still puffed up and ended up looking (and tasting!) very similar to Red Lobster's biscuits. Very un-scone-like. Not that I'm complaining - they really taste good! They'd be great with chili or soup for dinner but I just reheated one in the microwave for breakfast and that was good, too!
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15 users found this review helpful

Meatless Mincemeat Pie

Reviewed: Nov. 25, 2010
This is my first mince pie. I used Nonesuch mincemeat (which isn't meatless!) and cut the sugar in half (and could have omitted it). I figured I'd use my deep dish pie pan so I used 4 small apples and the whole 27 ounce jar of mincemeat. After I'd let it chill overnight I discovered that even with the extra filling it was too little for the deeper pan. I used a regular pie pan and it was fine. I'm not sure how it would have worked with only 18 ounces of mince and 2 apples, though! I also added about 1/4 cup of flour, as the filling had a lot of liquid. It went over surprisingly well. A very tasty pie!
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20 users found this review helpful

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