juicyfruit007 Recipe Reviews (Pg. 1) - Allrecipes.com (18415237)

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 21, 2012
I know it can get confusing reading through all these reviews, wondering who is right and what modifications really are needed ... But I made this fudge five times in the last couple of weeks, so here's the down low. 1) Make it as indicated; there is no need to tweak ingredients or the order to have good fudge. 2) Make it several times. That's what it takes to get familiar with how long it has to cook. The problem is, some of us have different definitions of what a "full boil" is, so you'll need to figure out for yourself what that is (is it when you see some bubbles? Lots of bubbles? The MOST bubbles?) and then start timing. If you cook too long, it ends up hard and crumbly and somehow less tasty. If you cook too short, it will be squishy. I wait until I see a moderate amount of bubbles (I've done it 5 times, so I kind of know by now how it should look), then cook for about 5.25 minutes. Really, experience is going to be your best friend here.
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14 users found this review helpful

Simple White Cake

Reviewed: Aug. 29, 2012
READ THIS REVIEW, not the most popular ones! -- I don't know what it is with this cake. Some reviewers rave over it. Some reviewers say it turned out dry. The secret, they say, is adding extra milk (1 1/2 cups total in a doubled recipe), extra vanilla (2T in doubled recipe), and beating the fire out of it when creaming the sugar/butter & adding the eggs. Well, I am on the lookout for the perfect white cake recipe, and this one was recommended to me, so I decided to try it out when I was asked by a friend to provide the cake for her birthday party. I avidly read reviews, followed the above instructions to a T, and kept my fingers crossed. I even subbed vanilla bean paste for the vanilla, creating some truly phenomenal cake batter. Unfortunately, once baked, the cake did indeed turn out dry and crumbly. Edible, for sure, but disappointing. So, it sounds like this cake is a shoot, pure and simple, -- you may or may not be one of the unlucky ones for whom it fails!
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7 users found this review helpful

Simple Sassy Salmon

Reviewed: Jul. 17, 2012
This was good. Easy. I'm giving it four stars because I have a salmon marinade I like better.
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4 users found this review helpful

Summertime Tilapia

Reviewed: Apr. 26, 2012
We had this tonight, made as written only with onion for shallots and dried oregano instead of the real thing. It IS very flavorful. My husband liked it quite a bit. The kids wouldn't touch it, scoundrels. I don't know if I will make it again because it obscures the fish taste so very much. I prefer something little less strong.
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3 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Mar. 9, 2012
Very good! We had this tonight on pan-fried tilapia and my husband proclaimed it my best fish ever. I used much less tomato than called for -- only 1.5 Roma's -- because I didn't want to use up all my tomatoes, and it was just fine.
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6 users found this review helpful

Mango Muffins

Reviewed: Feb. 25, 2012
I had some mangoes to use up and found this recipe. I am not a big mango fan and didn't much like the smell of them when I was dicing them up. So I did not have high hopes for these. But, they turned out great! They taste sort of like cinnamony banana bread with peaches. I made the recipe as indicated, except I did sub half wheat flour for the all-purpose flour and used a little more banana and a little less oil than called for.
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2 users found this review helpful

Washabinaros Chili

Reviewed: Feb. 4, 2012
Though it takes more expense and preparation than some, this is my new favorite chili recipe. I was going to take it to a cook-off but got there too late to enter. :( Don't be afraid to add all the "hot" ingredients -- cayenne, habaneros, wasabi. Unless you have a sensitive, bland tastes, this moderately spicy chili won't be too hot for you. I'm sort of a middle-of-the-road hotness person myself (always get "medium" in the salsa aisle) and it was just fine. I liked all the different flavors in it. I will say that after it simmered awhile the flavors were less discernible, which kind of disappointed me. But I'm about to put all the ingredients on my shopping list again so we can make it again! Oh, and seriously, you HAVE to drain the fat after cooking the meat ... can't imagine how greasy the chili would be if you didn't.
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4 users found this review helpful

Absolute Best Pancake Syrup

Reviewed: Oct. 2, 2011
Delicious. Very rich and buttery. I too used the milk/vinegar substitute for the buttermilk. Unfortunately, this was too rich for my husband's tastes. :(
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3 users found this review helpful

Amish White Bread

Reviewed: Apr. 16, 2011
Very yummy and easy. The texture reminds me of a roll or even french bread. I made mine with only 2 tablespoons of sugar (per loaf). Also, mine only took 2.5 cups of flour (per loaf), instead of the 3 called for. I will probably make this again. If I don't, it is only because there are lots of other good bread recipes out there.
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4 users found this review helpful

Dee's Health Bread

Reviewed: Mar. 16, 2011
This was good but I was a little disappointed after having read all the good reviews. I made the recipe exactly as indicated, except for the following: I cut it in half to make two loaves and one pan of rolls; I added a couple of tablespoons of gluten; and I had to sub oatmeal for the cracked wheat. I was unable to knead in almost a whole cup of flour (would've been two cups on the unhalved recipe); the dough was saturated and I didn't think it could take any more. All the resting seemed a little excessive, since it isn't usually required in the other bread recipes I make. (I'm no expert, but neither is this my first time making bread.) Anyway, the loaves were small and puny for the loaf pans, not even filling them, and were nothing like the pic. Overall, the bread was quite wheaty, but pretty good and suitable for sandwiches, as I had hoped. But it wasn't just so delicious that I'd gobble it up by itself.
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2 users found this review helpful

Black Magic Cake

Reviewed: Mar. 4, 2011
This is a really good, moist cake. The only downfall I have found is it is a little tender for cupcakes. Still works and tastes great as a cupcake, just doesn't hold together quite as well as some.
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4 users found this review helpful

Wheat Crackers

Reviewed: Jan. 9, 2011
So-so. I tried this because I was hoping to find a good alternative to the expensive, salty crackers available in stores. The dough was very tough so I added some water to make it easier to roll out. The thinner the better for these (1/8 of an inch is way too thick). I rolled mine out right on the baking sheet, which worked especially well when the sheet was still warm as the warmth helped the dough roll out thinner. I used the edge of a ruler to score my crackers. Anyway, all little tips aside, the result was just ok. Good with cream cheese, but what isn't good with cream cheese? Not sure if I'll make this again.
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18 users found this review helpful

Robbi's M&M Cookies

Reviewed: Dec. 9, 2010
These were good but not special enough to make again.
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5 users found this review helpful

Saltine Toffee Cookies

Reviewed: Nov. 20, 2010
Really good. Followed the suggestions of the top-rated review.
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3 users found this review helpful

Juicy Peach Crisp

Reviewed: Jul. 29, 2010
YUMMY! The topping on this almost tastes like candy after it bakes. The only changes I made were to use vanilla instead of almond extract, 1/4 cup less white sugar, and 1/2 cup oatmeal substituted for 1/2 cup white flour, as per other reviewers.
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2 users found this review helpful

Marinated Pork Loin

Reviewed: Jul. 25, 2010
This was really good -- spicy and flavorful -- and we will make again. As one reviewer suggested, I reserved some marinade for serving with the pork and I strongly recommend this. The only change I made to the recipe was to substitute regular white vinegar for cider vinegar and red pepper flakes for cayenne.
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2 users found this review helpful

Cinnamon-Swirl Raisin Bread

Reviewed: May 28, 2010
yummy!! I made pretty much as indicated. Used golden raisins instead of the dark kind. Mine baked for 40 minutes, and I put foil over the top for the last 10 or so to avoid over-browning. Not sure why it says this recipe can be ready in 1 hr 10 min, because it took me about 3.
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5 users found this review helpful

Walnut Cream Braid

Reviewed: Apr. 27, 2010
Really yummy! Made just about exactly as indicated.
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2 users found this review helpful

Garlic Chicken

Reviewed: Jan. 13, 2010
Good, but I'm not going to yell about it from the rooftops. I will make it again though, since it was easy and my husband likes whole pieces of meat. I made as indicated and I thought it didn't need quite so much of the oil mixture. We used zesty breadcrumbs because that's what I had.
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2 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Jun. 6, 2009
This was really good! Will probably make again. I liked that it was pretty cohesive and not all runny like some lasagnas. The only reason I give it 4 stars instead of 5 is because I did add various seasonings, etc (onion, garlic, Italian seasoning, red pepper flakes), without which it would not have been as flavorful.
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2 users found this review helpful

Displaying results 1-20 (of 68) reviews
 
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