Apple Jacks Recipe Reviews (Pg. 1) - Allrecipes.com (18687770)

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David's Yellow Cake

Reviewed: Sep. 9, 2011
Adapted this recipe for a banana split cupcake with smashing success - it took all kinds of abuse from me: cutting down to just 3 servings (which made 12 mini cupcakes for me), half whole wheat flour (pulsed in a blender to be more fine), almond extract instead of vanilla, half Stevia sweetener, 1/4 cup mashed banana added in, and me throwing in the eggs before the sugar in the butter creaming step! Tasted divine alone or with strawberry jam piped in the center and Oreo-marshmallow creme frosting, chocolate sprinkles and a cherry on top :)
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2 users found this review helpful

Lemon Lentil Salad

Reviewed: Jul. 23, 2011
Cravably good! I like cilantro a bit more than parsley and cooked the lentils for 18 minutes with grand results. Thank you for making lentils fun again!
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3 users found this review helpful

Maui Onion Dressing

Reviewed: Jul. 17, 2011
Uh-mazing. I used cantaloupe seeds that I salvaged from breakfast and toasted at 250 degrees...not sure whether they're the same, though :/ Definitely cut the oil and could have cut the sugar (although my sweet tooth didn't complain!) Otherwise, I honestly didn't want to change the flavor at all, at all, at all!!
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3 users found this review helpful

Hamburger Cookies

Reviewed: Jul. 5, 2010
Rave reviews! I dispensed with the chocolate frosting and used the same store-bought tube of red "ketchup" for all pasting purposes. Well, except for the sesame seeds: for those I just poured a bit of corn syrup on a plate and spun the top wafer in it - worked great; no paintbrush needed. And go for the Grasshopper cookies...better taste, for sure.
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8 users found this review helpful
Photo by Apple Jacks

Kiwi Jam

Reviewed: Jul. 5, 2010
What a way to use up all of your well-intentioned kiwi purchases! I scaled it down to five fruits and it made about 1 1/2 cups of deliciousness. Here's the thing, though - I didn't like the taste of apple infringing on my kiwi. I took them out and just kept the jam in the fridge. Awe-inspiring with ricotta on croissants, crepes, muffins, cardboard, anything really!
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8 users found this review helpful

Basic Crepes

Reviewed: Jul. 5, 2010
I'm amazed that I can make spongy-thin crepes one the first try!Unfortunately this ratio of ingredients didn't work out for me. Perhaps my eggs were too small - I needed to add at least a quarter cup more milk to make the batter spread across the whole pan instead of sticking in one place. Also, it was lumpy from the egg and flour step. But they tasted divine, especially with ricotta cheese and kiwi jam :)
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3 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Dec. 10, 2008
I only had about 8 cups of loose spinach (6 cups to a pound) so I made much less filling than the recipe calls for, which suits me fine. Added a couple pinches of dill and salt, left out parsley since I didn't have any on hand. Butter flavored spray was pretty handy to use on the phyllo. I've never worked with phyllo and worried about the drying out, but when I covered it with a damp paper towel the dough got all sticky and gooey! Maybe Florida air is humid enough to prevent that phenomenon. At any rate, the recipe is wonderful - thanks so much for adding it!
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4 users found this review helpful

Garlic Butter Green Beans

Reviewed: Dec. 10, 2008
I won't have my green beans any other way now. When I try them without the lemon, they taste dull and flat. Tailor the amount to your liking, as with every recipe!
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5 users found this review helpful

Frosted Grapes

Reviewed: Jun. 16, 2008
Hi. My name is Jamie and I am addicted to these grapes. They are so refreshing and tangy for summer. Unfortunately my hands turn red every time I make them, but it's well worth the cosmetic inconvenience. There was a contest at the library recently to depict a book in food form and I made these for the Grapes of Wrath by John Steinbeck. They were the glittering upper class and I had raisins below for the underprivileged :) Thanks so much!
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15 users found this review helpful

Triple Strawberry Cake

Reviewed: Jun. 1, 2008
Incredibly moist is right. How sad that I made this in a rush without reading the reviews! The flavor of my cake was nice, but I could literally hear a "squish" sound when took a bite. It's not inedible, but definitely be sure to use 2 cups of water instead of 4. The whipped topping was great, and strawberry slices made it even better.
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3 users found this review helpful

Garlic Deviled Eggs

Reviewed: Jun. 1, 2008
Unfortunately, I used medium size eggs and the mayo ended up being quite excessive mixed with the punier yolks. The taste was pretty nice, but of course it can be doctored up with condiments of your liking such as horseradish, rice wine vinegar, hot sauce, etc. A good basic recipe, but make sure to add the mayo in increments :)
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19 users found this review helpful

Broccoli Coleslaw

Reviewed: May 30, 2008
Addictive! I used the oriental-style ramen and added diced red pepper for color as well as 2 TBSP tamari sauce, 2 TBSP minced garlic, 1/2 tsp ground ginger and red pepper flakes to taste. The people I'm serving it to are big on lots of flavor and it surely won't disappoint!
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4 users found this review helpful

Becki's Oven Barbecue Chicken

Reviewed: Mar. 2, 2008
This was beyond easy. I bought a huge bag of 24 wings and drummettes, thawed it, mixed up the sauce which was even easy to pour, dumped the bag into a 9 x 13 dish with the sauce on top and baked it for exactly 45 minutes. The top layer got slightly and pleasantly charred. Everyone raved about them. My only change was the addition of at least a 1/4 teaspoon of cayenne pepper.
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6 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Feb. 23, 2008
Very yummy. I have made this twice now and will definitely say that using a blender after boiling the carrots is essential. No matter how much I tried with my fork and potato masher, I could not get break up all of the lumps or grainy parts of the blender-free batch. It was also necessary to cook the carrots longer than written, but then again, everyone's stove is different. Thanks, though, for the recipe! It surely does taste almost exactly like the cafeteria delicacy :)
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3 users found this review helpful

Magical Dressing

Reviewed: Feb. 23, 2008
You've made me a believer. I'm not normally a vinaigrette person, but this one has the perfect blend of flavors for a green salad. I added these lovely toasted sesame seeds my mother brought me from Morocco that really added something to it. I also subbed lime juice and pepper because that's what I had on hand. Regardless of additions, the dressing is a masterpiece as-is. Thanks!!
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2 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Feb. 23, 2008
Even after halving the recipe, forgetting to beat the egg whites separately with the cream of tartar, and leaving the cake in the mold after baking, this angel food came out just as light and airy as the store-bought kind. Would definitely make again, with less snafus and maybe a little lemon extract or juice.
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1 user found this review helpful

Cheese Souffles

Reviewed: Feb. 23, 2008
Wow. This made me close my eyes it was so good. And so forgiving! My darn eggs were stuck to the container and I ended up breaking all but one. Left with only one white and a yolk, I halved the recipe and added a little bit of egg substitute during the tempering phase. And it -still- came out wonderfully. A little extra cayenne worked for me, too. I used 3 sloped custard dishes and slid a knife around the sides after they baked for 4 or 5 minutes. Oh, and I used soy creamer instead of milk. This is WAY too easy to be a souffle.
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1 user found this review helpful

Roasted Vegetables

Reviewed: Feb. 23, 2008
So versatile! I switched the roasted red peppers for sun-dried tomatoes with success. The only problem I ran into was that I cut the zucchini too small and it became mushy. Such an American, I covered the whole thing with low-fat shredded cheese in the last 5 minutes to make it extra special.
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6 users found this review helpful

White Beans and Peppers

Reviewed: Feb. 23, 2008
I must confess that I did not love this dish at first. But that is only because my whole life I have had a weird distaste for beans. I just don't like the sensation of biting into one. The worst part is that I'm a vegetarian! Anyway, this recipe looked so good I decided to reassess my feelings about beans. Well, I still don't like the texture. But! I threw the batch into the blender with some lemon juice, more garlic and garlic powder, and tahini to make hummus, which turn out to be just delicious. So I say that although I changed the consistency a little, this dish is superb and only crazy bean-fearing folks would ever hold anything against it :)
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72 users found this review helpful

Garlic Croutons

Reviewed: Feb. 23, 2008
After finding that my homemade challah turned out as dense as fruitcake, I decided to try this recipe out as salvage. It worked, as well as one could expect! The baking time was a lot longer for my super-moist bread, but eventually the croutons came out crispy and full of flavor. I used some pepper, oregano and garlic powder in place of the minced, per another reviewer's advice.
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2 users found this review helpful

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