Justus&Dane's Mom Recipe Reviews (Pg. 1) - Allrecipes.com (18400997)

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Black Bean and Salsa Soup

Reviewed: Oct. 14, 2006
Quick, simple, inexpensive, healthy and YUMMY! Who would've thought just a few ingredients could make such a delicious soup! I put just a little less broth in and pureed about 3/4 of it, I didnt add the sour cream or green onion and it was wonderful! It would be good with tortilla strips sprinkled on top. I'll be making this soup regularly, thanks for the great recipe! I tried the soup again....this time with Sarah's salsa! I added 2 cups of veggie broth and pureed half of the bean and broth mixture, then I probably put 2 cups of Sarah's salsa in. Even better than the first time I made it. You've got to try this soup!
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2 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Nov. 12, 2007
My husband LOVED this meatloaf (I'm vegetarian, so I didnt try it). It's the best meatloaf he's had and its probably the simplest one I've ever made. I doubled the sauce, cooked the meatloaf 30 min, took out and poured sauce on and cooked 25 more min. The only drawback is that it didnt make much...8 servings? Minus a small piece for my boys, my husband ate the whole thing in one sitting :-)
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1 user found this review helpful

Spicy Slow Cooker Black Bean Soup

Reviewed: Sep. 4, 2010
This is good, I dont know if I think of it as soup though, I'm eating over rice and its delicious. I did 2 tsps granulated garlic - I love garlic! 1 jalapeno with some of the seeds/membranes, about 1/2 tsp cayenne and no black pepper - the rest of the spices I kept the same. I also added some chopped green pepper. I love these kinds of meals as you can change it up and serve it different ways, and beans freeze well. It does smell more flavorful than it actually is, but its easy to add stuff to get the taste you want. I love that its inexpensive and can be done in the crockpot or on the stove. OH - mine is not too spicy - but it all depends on the heat of your peppers and types of chili powders/hot sauce. I used the tabasco chipotle sauce - you can always leave out the cayenne and hot sauce and add to taste when the beans are done. OK - I had to come back and change my rating to 5 stars...I've still got my beans cooking and added a bit of flour as I want it to thicken up a bit, but the flavor has just gotten better and I keep eating bites out of the crockpot - I'm going to keep cooking longer to let it thicken, but this is really good!
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10 users found this review helpful
Photo by Justus&Dane's Mom

Caramel Shortbread Squares

Reviewed: Dec. 3, 2010
A grown-up twix bar. These are so good and very addictive. I doubled and did the 9 X 13 pan - I did have to cook my shortbread layer for almost 30 min to get it done all the way. The tip to score and then refrigerate, then cut was great. They came out beautifully!
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14 users found this review helpful

French Pastry Pie Crust

Reviewed: Apr. 24, 2011
This is the best homemade crust I've made so far! It tasted good, was flaky and looked beautiful (I brushed it with milk and sprinkled with raw sugar). I used this for a mixed berry pie and it was perfect! Thanks so much for the wonderful recipe! Can't wait to make another pie! The only thing I did different was use 1 tsp of salt instead of 1.5.
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6 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Feb. 5, 2012
Everyone loved this! I added extra fruit - 3 kiwis, 12 ounces raspberries, 3 apples (2 braeburn and 1 granny smith) and I had some frozen peaches to use up so I chopped up some of those also. I only had 1 lb of strawberries but wish I had more, they were surprisingly good for this time of the year! I kept the jam amount the same and just sprinkled some brown sugar over the top. I also tossed my apples with lemon juice, just in case, I didnt want them browning up at all. The tortilla chips with cinnamon and sugar were wonderful also! I can't wait to make this again and try some different fruit combo's.
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6 users found this review helpful

Bratwurst Potato Skillet

Reviewed: Jun. 13, 2008
I made this for my husband and he loved it. I didnt have any orange juice, so I substituted lemon juice and added extra green pepper. Instead of adding salt to the soy sauce mixture, I sprinkled a little over the potatoes while they were cooking. He thinks it would be better over rice so I'll do that next time. It was so quick and easy, thanks for a great recipe.
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4 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Jul. 2, 2008
I've been making this salad for about 4 years now and love it. I use less oil and a little extra lime juice (fresh). I also put in extra corn, about the whole bag of frozen super sweet white corn. I put in extra garlic and I leave out the cayenne. I love the cilantro, but leave out sometimes depending on who I'm making it for. I always get requests for the recipe when I bring it to bbq's and potlucks. I like to eat it as a salad and my hubby likes to use it as a dip for tortilla chips. My only complaint is with the leftovers the next day..they taste good, but the texture is weird.
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1 user found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 4, 2008
This is my new favorite pumpkin bread recipe! I subbed 1/2 cup of the oil for applesauce and changed the spices around a bit to suite my tastes. Very good, make sure you dont overbake - mine went from almost done to done very fast. ETA: I've made this twice now and have figured out I need to take the bread out when the toothpick has some "doughy" crumbs on it...when I let it cook till it comes out clean, its just a bit overcooked - still moist and good, but better when taken out just a little sooner than I think I should. I also like to glaze my pumpkin bread - I use a box of powdered sugar and pour in milk, small amt at a time till I get a nice thick consistency. Add a tsp or so of maple flavoring and drizzle over the top of the loaves while still warm. I use the throw away pans and pull them out so the glaze runs down the sides of the bread. I like to freeze the bread, it seems to be even moister after thawed out.
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5 users found this review helpful

Honey Bran Muffins

Reviewed: Mar. 10, 2010
These are great! I used pineapple juice, three cups of raisin bran (raisins picked out, haha) and one cup of all bran cereal. I mushed the cereals up and let the batter sit overnight - baked in the morning for 18 min. I also did 1/4 cup of oil and 1/4 cup applesauce. I love the honey taste. Next time I'll sneak in a bit of whole wheat pastry flour or spelt flour :-)
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6 users found this review helpful

Super Moist Pumpkin Bread

Reviewed: Jul. 20, 2008
I first made this bread about three years ago for Thanksgiving as my SIL couldn't have any dairy or eggs. I'm so glad I tried it. Its become my favorite. I also add extra spices and some cloves and substitute a third of the oil for applesauce. I've never added the shredded coconut as most of the family doesnt like it. I like to make a glaze with some of the leftover coconut milk. I take the coconut milk and mix it up with powdered sugar and maple flavoring and drizzle it all over the top while the bread is still warm so it seeps into the bread. I then like to freeze the bread for at least a day. Once thawed it seems to be extra moist. I've got a couple of pumpkin bread recipes and I always come back to making this one, give it a try :-) update: I have to give this 5 stars...I'm making yet again, this time made muffins and sprinkled the tops with raw sugar. The texture is perfect! I did half oil, half applesauce this time and they came out very moist but not too dense. And, as an added bonus, enjoy eating the batter, its delicious and no raw egg to worry about!
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5 users found this review helpful

Nicole's Winter Carrot Zucchini Bread

Reviewed: Aug. 28, 2010
These were just what I was looking for to make for my boys to eat for breakfast. I used 1.25 cups AP flour and 1.25 cups white whole wheat flour, 3 eggs and I put in about 1/3 cup grapeseed oil. I also cut back the nutmeg and cloves a bit as they were for my boys (also left out nuts and raisins for my picky eaters) - if I was making them just for me, I'd have done all the spices and tried it without the oil. They came together beautifully (I made muffins - took 22 min to bake) and each boy has already eaten three (I just took them out of the oven). They are very moist and flavorful. Thanks Nicole for the wonderful recipe!!
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18 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 8, 2010
So easy and my DH loves it! I also put the noodles in hot water while cooking the sauce instead of boiling them separate. Turns out just fine. Thanks for the great recipe!
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9 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jan. 27, 2011
I finally got around to trying this - it is the best pizza crust I've made! I used my bread machine and let it rise in the machine - rolled out for my large pan with holes - it made a thicker type crust, very bubbly, next time I'll prick with a fork before baking. I baked for 10 min at 475 and then topped it and baked till cheese was starting to brown. Crispy on the outside and bottom and light and airy on the inside - thanks for the wonderful recipe!
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11 users found this review helpful

Pumpkin Chili Mexicana

Reviewed: Oct. 20, 2010
I made a vegetarian version, used 2 cans of black beans and one can of pinto beans. I increased the spices/seasonings, added extra corn and some chopped green bell pepper also. I blended my tomatoes up before adding as I don't like tomato chunks in my soups/chili's :-) This is really good and so good for you!!
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9 users found this review helpful

Quinoa-Stuffed Peppers Recipe

Reviewed: Sep. 19, 2011
I loved these! I didnt add any cheese, used fresh baby spinach and added salsa and corn - DELICIOUS!
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4 users found this review helpful

Hummus Veggie Sandwich

Reviewed: Nov. 8, 2010
I love it :-)
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8 users found this review helpful
Photo by Justus&Dane's Mom

Unique Spinach Noodles

Reviewed: Jan. 28, 2011
My first attempt at homemade noodles! I followed DarcieA's advice - used my food processor, did not cook the spinach and did not add any water. I rolled out by hand and cut with my pizza cutter (without rolling first). I let air dry for a bit and then bundled into individual serving sizes, placed on a parchment lined baking sheet and froze (placed in plastic bags once frozen). To cook, I got my water good and boiling and dropped the pasta in frozen, it took mine just a bit over 3 min to cook. I loved it but found it too thick, I may need to invest in a pasta machine to get it thin enough :-) Cant wait to try this again! Its such a pretty green color!
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34 users found this review helpful

Berries 'N' Cream

Reviewed: May 21, 2011
Super easy and delicious! I made this for a party and served it as a dip for fresh cut up fruit. People loved it and couldn't believe it when I told them it was just sour cream and brown sugar. I did add a tsp of vanilla and I used dark brown sugar. It had a wonderful, caramel type flavor.
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6 users found this review helpful

Roasted Red Pepper Spread

Reviewed: Oct. 4, 2011
I am new to canning and gave this recipe a try. It is delicious!! I ended dipping my bread in it, but I know I will love it as a pasta sauce, pizza sauce or for just dipping bread into. I may even try making soup with this.
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11 users found this review helpful

Displaying results 1-20 (of 74) reviews
 
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