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

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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2 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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4 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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1 user 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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3 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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2 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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3 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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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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3 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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16 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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3 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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2 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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1 user 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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1 user 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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4 users found this review helpful

Walnut Cream Braid

Reviewed: Apr. 27, 2010

Really yummy! Made just about exactly as indicated.

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1 user 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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1 user 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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Chantal's New York Cheesecake

Reviewed: Apr. 2, 2009

This was great. I topped it with the Supreme Strawberry Topping from this site (VERY good). I did modify the crust to include sugar and cinnamon, and left out half of the flour, as per some other reviews. And put a pan of water on the rack below it in the oven. Otherwise, I just tried not to overmix and followed the instructions. Now I don't know if I peeked into the oven one too many times or what, but it couldn't have been cooling for more than a couple hours when it cracked like the Grand Canyon. Maybe I should've greased the sides or ran a knife around it. Oh well, I've never understood the anti-crack mania, since I'm just serving it to family here at home and it tastes just as good! The one issue I did have: the middle of the cheesecake tasted better than the outer part! It was all good, but the middle was just noticeably better -- more moist and sweet. Don't know how I could've overbaked it or anything, since I followed the instructions .... Oh well, I'll probably make it again, next time I get the cheesecake urge.

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Supreme Strawberry Topping

Reviewed: Apr. 1, 2009

Delicious! Just made this to top Chantal's Cheesecake. I followed the suggestions of another reviewer: chopped all strawberries; cooked 2/3 of them, breaking them up while cooking; combined cooked and uncooked. Yummy and easy! Had to make myself stop eating it so I would have enough for that big ol' cheesecake.

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Restaurant-Style Prime Rib Roast

Reviewed: Dec. 28, 2008

This turned out well for us. I was nervous about cooking a $40 piece of meat. I followed the directions exactly. The only problem was that our roast got a little overcooked. I calculated it at 140 minutes, since our roast was 7 lbs, and even took it out 20 minutes early when the meat thermometer said 125. It sat for maybe 20 min before we cut it and ended up being more of a medium well - mostly brown with a pink center. Not the medium rare we were going for, but delicious nonetheless. We had it with horseradish.

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3 users found this review helpful