JLSPAHN Recipe Reviews (Pg. 1) - Allrecipes.com (18347258)

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Soft Pineapple Cookies

Reviewed: Apr. 1, 2005
I made these tonight, and I have a few comments... first, my fault, I should have drained the crushed pineapple better I guess because my batter/dough, while light and fluffy, was very wet. So the first cookie sheet I baked the full 10 minutes and took out becuase I was afraid the bottoms would burn. Well I shouldnt have worried - they were so underdone I had to toss them. The next batch I baked longer, and increased the oven temp slightly - these turned out much better. The cookie doesnt spread hardly at all, so if your "rounded spoonfuls" are not perfectly smooth, the cookies will be rather odd shaped, needing icing or something to pretty them up. All of that aside, the cookie is just boring. I was looking forward to trying a new flavor/ingredient in my cookie baking, but I am disappointed. The cakelike texture is fine with me, as is the level of sweetness. But it's missing something. Maybe follow the suggestion of another reviewer to add walnuts or coconut. I probably wont make these again unless someone new reviews the recipe and has some suggestions on improving it.
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21 users found this review helpful

Elaine's Peanut Butter Cookies

Reviewed: Apr. 3, 2005
These came out great!!! I followed the suggestions of using 3 eggs, but I only had 1 cup of regular peanutbutter (which I used). The next jar I had was the Honey Peanutbutter (JIF), so I only added a 1/4 cup of that not knowing how the honey would affect the cookie. The cookies taste great - add I am sure they would be even better with some chocolate chips. Love the soft texture too! I used the double pudding Classic Butter cake mix from betty crocker.
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3 users found this review helpful

Easy Lemon Cookies

Reviewed: Apr. 3, 2005
I followed the directions exactly and they came out wonderful! I used the Pillsbury supermoist lemon cake mix. The only thing that was a pain was rolling it in the powdered sugar - the dough is very sticky and the step got kind of messy for me. But they are nice and light and lemony! A keeper for sure!
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1 user found this review helpful

Orange Cranberry Drops

Reviewed: Dec. 19, 2005
I always double the recipe because it doesnt make enough cookies unless you do. Whenever I make these they are gone with in a day or two. Really wonderful for the holidays.
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2 users found this review helpful

Scarlett's Best Ever Sugar Cookies

Reviewed: Dec. 19, 2005
I normally prefer a soft or chewy sugar cookie, but these cookies are great. My office loved them and the whole batch was gone before I knew it. I tend to "grind" my pecans more than chop because I dont like big chunks of nuts. Comes out great.
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1 user found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Mar. 15, 2006
i made these at christmas and my cousins all begged for the recipe. They were gone in a flash! The dough definitely needs to be cold when wrapping it around the chocolates, but not TOO cold. I made my dough the night before, and baked them off the next day. Well the first cookies came out like little mountains because I had used caramel kisses and the dough was too cold to spread right (I hadnt let it warm up at all before baking). After that though, they came out great.
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3 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: Apr. 3, 2006
I made this cake this past weekend for some visitors from out of town. The cake was good, but not great. For as quick and easy as the recipe is, it turned out well. The name "pound cake" really isnt true because this came out too light and fluffy (just like a regular yellow cake would). I used fresh blueberries as recommended. The batter is awfully thick and I was a little skeptical when putting it in the bundt pan, but it turned out much better than I thought. I might make this again if I need something quick, but otherwise I will be looking for a recipe that really is more of a pound cake texture.
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5 users found this review helpful

Champagne Shrimp and Pasta

Reviewed: Apr. 17, 2006
This was so tasty! I added just a little garlic, and a couple turns of the pepper grinder. I made this for my parents this weekend and Mom asked for the recipe.
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2 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Aug. 16, 2006
I halved this recipe and made it last night for my boyfriend and I. It turned out wonderful!!! The chicken was so moist inside and very flavorful. I used italian bread crumbs since thats what I had on hand, and parmesan/romano cheese mix (Kraft). SOOOO yummy. I sprinkled a little extra cheddar on right at the very end. My boyfriend who isnt a big chicken eater normally, took the leftovers home with him! Will make again for sure!
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71 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Sep. 5, 2006
I am with the previous reviewer - the recipe must mean HUGE mushrooms if they only used 12!!! I had so much of the mixture left over that I now have 2 tupperware containers in the freezer. Other than that, the flavor was good. I used half butter and half chicken broth for the liquid in the pan. My boyfriend (picky eater) ate at least 8 of them!
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2 users found this review helpful

Three Cheese Baked Pasta

Reviewed: Dec. 1, 2006
I followed the recipe exactly, just scaled down since there was only two of us. I still have plenty of leftovers because its very filling. BUT SOOOOO yummy! I used a fire roasted tomato and garlic jarred sauce and sea shell pasta. The sour cream really does add a great flavor. I really liked this because most baked pasta recipes have ricotta cheese, which i cant stand. Will definitely make this again. Was very easy too!
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2 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 4, 2006
I followed Corinnes suggestions and this came out fantastic! The flavor and cosistency were wonderful, and just as good the next day. So you dont have to search for it, here is her suggestion: 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning.
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397 users found this review helpful

Roasted Pork Loin

Reviewed: Dec. 4, 2006
simple and delicious! Made the whole house smell wonderful too.
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4 users found this review helpful

Amaretto Cake

Reviewed: Dec. 28, 2006
Got rave reviews from my family over christmas. Followed the directions exactly - made it a couple days before xmas. Right before we served it I made a little thicker glaze from more pwdered sugar and amaretto so it didnt look so plain. Definitely a keeper.
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2 users found this review helpful

Seafood Lasagna II

Reviewed: Jan. 11, 2007
This was delicious. I cut back on the scallops and added more shrimp since we arent big scallop eaters. I didnt add all the mushrooms because I thought it was too much, but next time I will add what the recipe calls for because I barely noticed them. I added a few spoonfuls of chopped sundried tomatos (packed in water or oil) just because I thought the dish needed some color (and I dont eat spinach). Was a little runny when it first came out of oven, but was better the next day. I'll make again, but not that often since its rich and makes a ton!
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5 users found this review helpful

Displaying results 1-20 (of 33) reviews
 
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