JBOND1 Recipe Reviews (Pg. 1) - Allrecipes.com (18713482)

Banana Cream Dessert

Reviewed: Feb. 8, 2011

An absolutely wonderful dessert! The flavors go so perfectly together. I made this for friends today and they all loved it. I followed the recipe exactly except that I toasted the pecans as mine were in the freezer and I felt that would freshen them up a bit. Thank you for sharing a great recipe.

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1 user found this review helpful

Dessert Crepes

Reviewed: Jan. 22, 2011

Everyone in my bridge club loved this recipe. I made the crepes in advance and kept them in the refrigerator (on a plate, in layers, with wax paper between each crepe and then wrapped the stack with saran wrap to keep them fresh). Then, a couple hours before my guests arrived, I put the crepes together and returned them to the fridge until ready to serve. This recipe made thin, round, sturdy crepes that were perfect. Thank you for sharing the recipe.

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1 user found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 27, 2009

This recipe is very close to our family recipe, however, I've never made it outside the turkey before, nor have I had any exact measurements. We always went by taste and how it looked! THANK YOU SO MUCH FOR SHARING THIS GREAT RECIPE. The stuffing came out perfect! Even better than in the turkey. I doubled the recipe and added 2 tsp salt (the buttered I used was unsalted). I also added 2 tsp sage in addition to the 2 tsp poultry seasoning. I ended up with two casseroles and topped each off with about 1 Tbs butter (cut in little chips) on top and then drizzled a little more chicken broth on top before placing (uncovered) in the oven. A tip for the bread: I put the bread (in single layers) on cookie sheets and jelly roll pans in a 225 degree convection oven and turned the bread over every 5 minutes for a total of 20 minutes. It reached just the right amount of dryness.

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2 users found this review helpful

Sour Cream-Rhubarb Squares

Reviewed: Jul. 6, 2009

I used 3 cups of chopped rhubarb as other suggested, it was exactly the right amount. It was done perfectly in 45 minutes. I served it at a duplicate bridge game and it disappeared in no time. I received several requests for the recipe and many raves. I did have staining in my coated metal pan where the rhubarb touched the bottom and sides. I've made a note to try a glass pan next time. Thank you for an excellent recipe!!!

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2 users found this review helpful

Banana Chocolate Chip Cake

Reviewed: Jun. 30, 2009

This was easy to make, moist and delicious. The only change I made was the addition of 1 teas. vanilla. I used a 9 x 13 pan. Mine came out like banana chocolate chip brownies rather than cake, but nothing wrong with that, they were great. Thanks for the recipe.

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1 user found this review helpful

Creamy Chocolate Frosting

Reviewed: Jun. 10, 2009

This is just the chocolate frosting recipe I was looking for. It has a rich taste and is just the consistency I wanted. It is important to mix the chocolate chips long enough to blend thoroughly with the heavy whipping cream. Mine was not quite as I smooth as it should have been because I used kind of lumpy confectioner's sugar. Next time I will sift it first. But that was my error. Thank you for sharing.

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5 users found this review helpful

Goat Cheese and Arugula over Penne

Reviewed: May 27, 2009

I had everything on hand except the goat cheese so I used parmesean cheese instead. It came out great! My husband gave it 4 stars and I gave it 5. Since I'm the cook I giving it the 5 stars I think it deserves. Thanks for sharing this simple, quick, excellent recipe.

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0 users found this review helpful

White Chocolate Fruit Tart

Reviewed: Feb. 22, 2009

I made this last night for my bridge club...they loved it! I followed the recipe but added some raspberries and blueberries. From the reviews, some have not bothered to make the glaze, however, I feel it's easy to make and really gives it a professional finish (also helps to hold it together nicely). I'm adding this to my favorites. I look forward to experimenting with different fruits...maybe peaches, strawberries, raspberries, blueberries, pineapple. Thank you Claire for sharing this recipe.

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1 user found this review helpful

Kimberly's Meaty Meatloaf

Reviewed: Feb. 5, 2009

I followed the recipe exactly, but when I began to mix everything, I found it way too dry. I had to add one extra egg and 1/3 cup or so of skim milk. Otherwise, the taste was fine. If I try this recipe again, I'll probably use a couple slices of white bread (torn in pieces) in place of the bread crumbs and would probably still add the skim milk for moisture.

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4 users found this review helpful

Tangy Bar-B-Que Sauce

Reviewed: Oct. 4, 2007

I made bar-b-que pork sandwiches for my bridge club luncheon. I had left-over pork tenderloin, but did not like the bottled sauce I bought. I made this sauce instead and it was delicious! It was so good, in fact, we were using the rolls to sop up the sauce that fell on our plates. Thanks for a great recipe.

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9 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Sep. 23, 2007

We make risotto often at home and this is our new favorite recipe! As others suggested, use only 1/2 of the mushrooms called for in the recipe, that's perfect. One other suggestion, we pass around a bowl of freshly grated parmesean cheese to top-off the risotto on our plates. Thank you for a great recipe!!!

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0 users found this review helpful

Melting Biscuits

Reviewed: May 8, 2007

What a wonderful recipe this is! They looked beautiful and tasted delicious. I made 24 cookies and did have to add more oatmeal, which was no problem at all. Thanks for a great recipe!

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0 users found this review helpful

Easy Peach Crisp II

Reviewed: Apr. 16, 2007

I made this recipe for my bridge club. Most of us left a lot of the topping, it was too much and too sweet. I had added an extra half can of peaches and could probably have added all of the second can as there was still too much of the topping. I liked that it was easy to make but I would not try it again.

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2 users found this review helpful

Cream of Fresh Asparagus Soup I

Reviewed: Mar. 8, 2007

My husband and I loved this recipe. My adult son stopped by just as I was serving it up, and he too thought it was excellent. I made a few minor changes as follows: I used skim milk for the milk called for in the recipe. 1 medium onion, chopped (instead of 1-1/2 cups), 4 Tbs. butter (rather than 6) and I replaced the 2 cups of water with 1 can of chicken broth plus 2 oz. water. Also, I only used 1 Tbs soy sauce. As another had suggested, I used my Braun hand blender directly in the pan which saved some time and clean-up. I heated the skim milk in the microwave and found the recipe came together quicker than expected. Thanks Holly for a an excellent recipe!

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31 users found this review helpful

Spinach Quiche

Reviewed: Nov. 25, 2006

What a fantastic recipe this is! I took the advise of others and cut the butter back to 1/4 cup. Also, I could only find plain feta cheese so I added a dash of garlic powder, basil, oregano and thyme. I used a 9" unbaked deep dish pie crust as directed in the recipe. However, I removed it from the aluminum pan and placed it in a ceramic deep-dish quiche dish. This solved the problem some readers had with overflow and it gives the appearance that the crust was "homemade" too. The quiche turned out picture perfect and was absolutely the best I've ever had. Thank you for wonderful recipe!

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11 users found this review helpful

Zucchini Pie

Reviewed: Apr. 3, 2005

I made this recipe for a potluck dinner for 8 people. I increased the zucchini to 6 cups, the Parmesan cheese to 1 cup and the marjoram to 1 teaspoon (I also added salt)and baked it in a 9" x 13" pan. It was delicious. I will make this often.

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7 users found this review helpful

Tiramisu II

Reviewed: Jun. 28, 2004

I made this recipe for company last Friday and it was wonderful. I learned to make Tiramisu in Italy from my husband's family and this was every bit as good. Even better because this recipe cooks the eggs. I have two hints to pass along. I increased the coffee to one cup and the rum to 4 tablespoons. Also, I did not split the ladyfingers. I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture. I'm looking forward to making this recipe again, soon!

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78 users found this review helpful

Red Velvet Cake I

Reviewed: Mar. 6, 2004

I made this recipe for a Valentine's Day party and it got rave reviews. I made the following modifications: (4T cocoa, 1 oz food coloring, 1-1/2 tsp vanilla, 1 C oil, 2 C sugar & 1 T vinegar). Also, I used a 9" x 13" pan. The other slight change I made was for the frosting. I beat the sugar and butter for 15 minutes (a suggestion from another cookbook). The frosting was as good as the best bakery butter cream frosting! Thanks for a great recipe. I will be making this again.

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9 users found this review helpful