Jo B. Recipe Reviews (Pg. 1) - Allrecipes.com (18696655)

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Jo B.

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Caramel Shortbread Squares

Reviewed: Dec. 30, 2013
Fantastic recipe! I've made it a few times in different kitchens, and it is really forgiving. If you aren't in the U.S. this is also one of those rare recipes that doesn't really mind foreign ingredients. No corn syrup? No problem. Different grind of flour? Just make sure the dough feels crumbly but sticks together when pressed. No condensed milk? Boil regular milk with a few spoonfuls of butter - not the same, but it worked. This is also a really flexible base recipe. In the future I may make this with ginger and cardamom in the shortbread and white chocolate on top sprinkled with candied ginger. I'm sure this would be amazing with a rum caramel too. Do NOT use a double boiler for the caramel - it doesn't get hot enough. Stay with your pan, stir often, and pay attention.
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1 user found this review helpful

Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

Reviewed: Apr. 6, 2008
Great taste and very flexible. I had a bag of frozen mixed seafood (shrimp, octopus, squid, muscles, etc.), and I wanted to do a nice soup with it. I used this recipe, and it turned out very good. I would love to try it with fresh octopus. I have a large pot that is also good for frying, so I poured the liquid and seafood into the fried vegetables. I think it really brought out the flavor.
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47 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 31, 2011
Absolutely delicious as is and easily customizable! This recipe is great because you will get a fabulous pumpkin bread if you follow it to the letter, and it's very forgiving if you prefer to just eyeball things. As long as you keep your liquid/dry ratios in order, you can easily sub in brown sugar, whole grain flour, butter, apple sauce, or any other trade out and it still tastes great and rises well. I *very* generously greased my baking tin with margarine and baked it at 180c for the first twenty minutes, then reduced to 165c for the remaining time. The result was lovely, sweet-crisp outsides with moist and tender insides.
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4 users found this review helpful

Chocolate Chip Pumpkin Cookies

Reviewed: Oct. 30, 2005
Great cookies! I substituted one cup of buckwheat flour (forgot to go grocery shopping) and it didn't hurt a bit. I also used fresh pumkin from Halloween. Before carving, I hollowed the pale stuff (not the orange slimy part) out of the pumkin until I had a bowl full. Then, I stewed it in a pot until soft, drained it, and pureed it. The cookies were light, soft, and delicious!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 18, 2006
Delicious, but WAY too sweet. I cut the sugar by 40% and used more chocolate chunks.
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2 users found this review helpful

Best Ever Meatloaf I

Reviewed: Feb. 6, 2008
I think this recipe is a great starting point. It is very flexible. I generally add garlic to spice things up a little. One good variation is to add a bit of basil, thyme, and oregano, and a small splash of red wine. Another good thing to do is to add coriander (cilantro), cumin, paprika, and a bit of chili sauce. The addition of vegetable broth instead of (or with) tomato juice can also be good.
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2 users found this review helpful

Belle's Hamburger Buns

Reviewed: Feb. 20, 2011
Good, quick bun recipe. It also works with whole grain, but you will need a tiny bit more liquid.
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1 user found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: Apr. 17, 2011
The recipe as it is makes muffins with a lovely texture, and it is also quite easy. The taste, however, is a bit bland. I would be sure to add spices, dried fruit, jam, nuts, or some other good. Good basis, but only a perfect finished recipe gets five stars from me! My changes: I added vanilla, cinnamon, clove, ginger, nutmeg, and walnuts. I also used some grated apple, but that was just to cut down on fat. The oil ratio is absolutely fine here.
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1 user found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 11, 2011
These keep their form beautifully, bake well, and are easy to make. However, they are a bit bland and tend to be hard - not crisp, hard. I will make these any time that it is important that the cookies look exactly the way I want, but for regular round sugar cookies, this is not it.
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4 users found this review helpful

Old Fashioned Sugar Cookies in a Jar

Reviewed: Oct. 31, 2007
This recipe is tasty, but misleading. So, five stars for taste, minus two for the wrong label! The dough is much too soft to easily roll and cut, and it looses shape in the oven. However, that rising quality means that these are light, crisp, just soft enough, and delicious. I changed the recipe just a touch for fall cookies. Instead of lemon oil, I added two tablespoons of maple syrup (with a touch of flour to balance the liquid), and I added a teaspoon of cinnamon, a half a teaspoon of ginger, and a pinch of nutmeg. They were lovely and also nice with tea.
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9 users found this review helpful

 
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