Joyce Recipe Reviews (Pg. 1) - Allrecipes.com (18424327)

Carrot Cake III

Reviewed: Apr. 12, 2010

i couldn't find any pecans, so just followed the recipe without. Only made two changes: 1c white sugar and 1c brown sugar for the cake part, and only used 3c of confectioner's sugar for the icing part. I loved the perfect balance of sweet and savory with the icing on the cake. Everyone who tried this cake had seconds (some thirds and fourths too!). The cake is moist but oily. Still, I give it 5 stars! Thanks to Tammy Elliot for sharing this recipe with us.

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Oatmeal Peanut Butter Cookies III

Reviewed: Jan. 15, 2010

made these without the filling. they don't flatten out much in the oven so remember to flatten the dough with a fork before u pop it in the oven! baked mine for 8min. top rack perfectly golden brown on the edges, took these out first to cool and switched the bottom rack to the top to cook for another minute (this made them golden round the edges too!). not too sweet. just the right amount of chewiness with the oats and not overly heavy with just the right amount of pb! thanks for this recipe!

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Mexi-Italian Salsa

Reviewed: Aug. 31, 2009

best recipe ever!!!!! popped the finished salsa into my food processor to give it a couple pulses. this made it a lot easier to scoop with tortilla chips and a lot easier to spoon onto wraps. the boyfriend LOVED this recipe!!! i made this salsa with the meat marinade section of the Carne Asada Tacos recipe from this site. by the end of the night, the tacos were all gone and we were stuffed to the point of needing to unbutton our jeans.. but for some reason, we were still able to eat a big bag of blue chips with this amazing salsa! Takes a while to chop everything up.. but totally worth it. ps. used a lot more hot pepper flakes than called for.

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Carne Asada Tacos

Reviewed: Aug. 31, 2009

I only made the beef steak part.. but it was DELICIOUS!!! i served the tacos with the Mexi-Italian Salsa recipe on this site and my the boyfriend could not have been more pleased! he kept on going on and on about how AMAAAZING the meal was! I used deboned beef short ribs so the meat was tender and juicy. I also let the meat marinade for three hours before i popped it onto medium high heat! Warning! Be sure to wear an apron cuz when ur meat is almost done, the black pepper in the pan gets really hot and starts to "jump" out of the pan and onto ur belly, hands, it kinda catches u by surprise at first.. but it's no big deal, doesn't really hurt or anything.. and even if it did, it'd be SOOO WORTH IT.... haha.. thanks for the recipe! ps. we added a LOT more hot pepper flakes to the meat.

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Yummy Pork Chops

Reviewed: Aug. 30, 2009

Easy to make... but taste was overpowering. maybe it's the fact that i used a low-fat italian instead of a real yummy one... but yeah... the sauce came out just too strong. it wasn't edible unless i ate it with bread! none the less, the boyfriend liked it.

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Awesome Ham Pasta Salad

Reviewed: Aug. 29, 2009

WOAH FLAVOUR! only used 1 tomato, 1/2 red onion, used 1 green, 1 yellow bell pepper, small bunch of green onions, smoked ham, only used 10 sweet pickles, was still plenty tasty! Used light mayo & light sour cream (watchin the lbs). Next time, will add 1 more seeded tomato and i'll only use half the amount of ham called for, as the "smokedness" of it was overpowering. i'd probably use the full pound of ham if it were not smoked ham though. BEWARE of how much this recipe yeilds! the bowl pictured is a LARGE bowl, and when I had all the dry ingredients in there, it was piled high and I had to split the mixture between TWO large bowls before I tossed in the dressing! Also, as other reviewers have mentioned, do not be alarmed with the amount of dressing u initially end up with, by the time it sits overnight in the fridge, the pasta and veggies soak it all up and the consistency ends up being perfect (salad pictured was directly after it was made so may look more "wet")! Yummy, yummy, yummy!

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Traditional Mashed Potatoes

Reviewed: Aug. 3, 2009

i used this recipe to make mash for a steak dinner i was preparing for my man. The potatoes turned out to be light and fluffy! However, that was only achieved after I doubled the amount of milk called for. Overall, this is an amazing recipe to be used as a base for mashed potatoes! Thanks for sharing the recipe!

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Grilled Orange Chicken

Reviewed: Jun. 5, 2009

It's funny cuz the sauce tasted so good... but none of it actually went IN to the chicken. i cut down the recipe in half, but followed directions directly. doubled the amount of garlic salt called for and baked the thighs in the oven instead of grilling. i can proudly say that i failed at producing this dish, but it's ok. i'm not going to give it up yet. when i come up with a good way of incorporating the sauce, i'll repost! i'm thinking pounded, deboned thighs. thanks for the recipe KitchenKing

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Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Jan. 29, 2008

AMAZING! this is a hearty, easy-to-make recipe. After reading other reviewers' comments, made a few alterations for extra flavor. - to cut down on the fat content, i used 1tbs of olive oil and added skim milk to get a 1/4 cup mixture - used fresh spinach, blanched and chopped and sauteed with one clove of minced garlic for extra flavor - instead of bread crumbs, i used crushed garlic croutons - added salt and pepper to taste - also baked the casserole covered with foil for the first 35min and removed the foil to bake for the last 10min to prevent an overly tough/burnt top layer of cheese. this is a great recipe whether made as is or with a few special touches added. Can be prepared in advance and can skip the layering of the ingredients if in a rush. just mix it all together n dump it in the pan before adding a layer of cheese on top. i'm sure anyone who decides to give this recipe a try will not be disappointed.

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Saltine Toffee Cookies

Reviewed: Jan. 16, 2008

i had a real problem with the toffee cookies sticking to the foil. i took other reviewer's suggestions into consideration and lined my rimmed cookie sheets with buttered foil (didn't have any cooking spray on hand)... bad decision! over all, taste-wise, it was yum. i would, however, cut down the amount of chocolate chips to just 1 3/4 cups. never the less, it was fun to make and is a great comfort food (or u could call it an artery-clogger too :S). Thanks for the recipe.

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jan. 4, 2008

Absolutely delish! made this dip as an appetiser for my xmas eve dinner and it was a major hit. everyone asked for the recipe. I didn't make any changes to the recipe but i do think there are several changes i will make next time i make this. When using larger cloves of garlic, bake a little longer to make it easier to squeeze from skins. Leave baking dish uncovered for the last 10minutes of baking to get a nice color on top =)

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Divine Spaghetti Sauce

Reviewed: Oct. 18, 2007

one look at this sauce simmering on the stovetop is enough to trigger ur salivary glands and one whiff of this sauce will make you think u're in the fanciest italian restaurant in town! When i made this sauce for my mom, i substituted the ground beef with ground turkey breast, used one green bell pepper instead of two and used two cans of diced tomatoes instead of whole tomatoes. Although this sauce was very stimulating visually and olfactorily, i must say it was lacking in the "taste" area. I found the sauce to be quite bland. This recipe makes a good base sauce, but if i were to make it again, i would definitely add some salt as well as a dash of brown sugar to balance out tangy tomato taste. Thank you to the recipe submitter! hope this review helps =)

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French Pastry Pie Crust

Reviewed: Jul. 7, 2006

This pie crust was quick and not too difficult to make! i thought that it'd be a lot harder, since i've tried and failed with other recipes at making pie crusts from scratch. I substituted 50ml of the shortening for 50ml of butter for colour and flavour. Also, I brushed an egg wash over top of the crust before I popped it into the oven. The suggestion to wrap foil over the edge of the crust is a good suggestion, but unecessary. I followed the suggestion and wrapped foil over the edge of the pie crust I made, but when I put it into the oven, half of the foil fell off. I am a very lazy person so I decided not to fix the foil. When the pie was done baking, I found that the side of the pie where the foil remained wrapped.. was very pale and not very nice in colour; however, the side where the foil fell off was beautifully goldened! It's up to you~ but the next time I make this crust, I'm not going to wrap the foil around the edge of the crust. OOH! Almost forgot! Do not be alarmed if the dough doesn't "form a ball". When I did it, I used all 5 tablespoons of water, but it still didn't come together to "form a ball". After you refrigerate it, it will be "easy as pie" (pardon the pun) to roll out. OH! and I rolled out the dough between 2 pieces of wax paper too.

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Strawberry Cream Roll

Reviewed: Jul. 4, 2006

i didn't use the recipe for the filling.. so i can only comment on the cake part. It's quite sweet, so the next time i make it again, i will only use 3/4cups of sugar instead of a full cup. I sprinkled pecan bits on top of the batter before popping it into the oven and it looks great! In the end tho, I would strongly recommend checking on the cake after the first 10min, as every oven is different. *DO NOT BE TEMPTED TO OVERCOOK*

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