1JOHN513 Recipe Reviews (Pg. 1) - Allrecipes.com (18782323)

Easy Lemon Cookies

Reviewed: Dec. 1, 2011

Amazingly simple and good! I didn't have lemon extract and they were still the bomb! They're best cooked for just 6 minutes or til you think they're barely done, we liked them best soft and chewy. The crisp ones were good, too, however.

Was this review helpful? [ YES ]
1 user found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 1, 2011

This was amazingly good and easy. I browsed a ton of the reviews and here are some of the tips I used that made it so easy: pre-measure everything and have it all lined up and ready to go. Butter the sides of your saucepan. Reduce the butter to only ONE TABLESPOON (trust me on this, you don't need any more!). Zap the Fluf in micro for 12 seconds and it comes out much easier. Don't use generic Fluf. Use best quality chocolate chips...you are making FUDGE---this is not the time to buy generic, you want to taste quality chocolate! If you can, use a candy thermometer to make sure the sugar mixture reaches 234 degrees. STIR THE ENTIRE TIME! I cooked this in a heavy stainless pan on LOW and it came to a boil in a few short minutes (maybe less), then I started timing right at a full boil and it took about 5 1/2 minutes. Keeping it on low stops the bottom from burning, but it still boils mightily, that's for sure. Once it reaches 234 degrees, follow the recipe directions, BUT WORK QUICKLY. (It was a light brown color, btw.) Dump your chocolate in and beat like crazy to get it soft and shiny. Then add in your vanilla and nuts (if using). Again work as quickly as you can and beat like a maniac....you definitely need upper body strength for this one!

Was this review helpful? [ YES ]
9 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 1, 2011

After reading many reviews, the first time I made this I started the 2 minute timer well before the rolling boil but after the first bubble. I also stirred it frequently, as per the directions. However, that was obviously NOT the way to do it, since mine also turned out to be a bowl full of pebbles, even after mixing the holy heck out of it with my kitchen aid for more than 5 minutes. So I tried again w/these changes: 1/ I DID NOT STIR THE MIXTURE during the 2 minutes, and 2/ began the 2 minute timer at the first bubble. It went totally against my grain because at the end of 2 mins. it was barely a rolling boil. However, I soldiered on and it turned out very nice. And yes, the p. sugar lumps did beat out and it ended up very smooth. Not quite pourable, however, and I had to spoon it into my pan. I also used the suggestions made by many reviewers, reducing sugars and increasing peanut butter. It is still pretty darn sweet, but maybe when it's completely set and firm, the sweetness will dissipate somewhat. Also, the peanut butter taste is not very strong, but that's how I like it. Thinking about why some people couldn't successfully cook it for 2 minutes after the rolling boil, the only thing I could think of was the type of pot used and the stove top temperature. My pot is a very good, heavy stainless steel and I have a gas stove, so "medium heat" is pretty subjective. I hope this helps you.

Was this review helpful? [ YES ]
7 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Nov. 11, 2011

This cake turned out very well. I used Kahlua and only 1 c mini choc chips, based on reviewer's comments. I think next time I'll try the full 2 cups, as we didn't find it overly sweet at all. I imagine which liqueur you uses tweaks the sweetness of the cake. However, using the Kahlua, if I were to frost or glaze the cake, I'd use just the 1 c chips. Unfrosted...increase to 2 cups. Mine cooked in about 55 minutes, so be sure and watch your cake and begin testing at 45+ minutes (always a good idea when baking, don't just go by a clock or recipe time). I also used light sour cream and the cake is still very rich and moist.

Was this review helpful? [ YES ]
2 users found this review helpful

Simple Strawberry Sauce

Reviewed: Jun. 23, 2011

This is really good. I do this all the time when I'm making strawberry shortcake. And like many other reviewers mentioned, if you don't know that sugar over berries pulls out a lot of juice to make a wonderful sauce, you need a recipe. Grandma was just one rude lady, and if she felt that way, she should have made her own recipe and posted it. Honestly, you just can't please everybody.

Was this review helpful? [ YES ]
9 users found this review helpful

Robbi's M&M Cookies

Reviewed: Jun. 9, 2011

I used 1/2 shortening, 1/2 butter. While it makes a nice looking cookie that doesn't spread or flatten much, it still has that bakery shortening flavor. If you're the kind of person who loves bakery cookies, then you'll be fine w/the shortening. Otherwise, the cookie was much like a choc chip cookie dough.

Was this review helpful? [ YES ]
0 users found this review helpful

Ruby-Red Strawberry Sauce

Reviewed: Sep. 24, 2010

This was very easy and delicious! I've made it several times now, but made a few changes based on what I had on hand. I used a 16 oz. bag of frozen strawberries (2 cups) which I cut in half or quartered, based on how big they were, and about 1/8 c of fresh Meyer lemon juice (sweeter than regular lemons) instead of the OJ concentrate. I still used the sugar, cornstarch and vanilla. I did not thaw the berries, but put them in the pan frozen since they defrost while cooking on the stove. Turned out wonderful! The next time I made it, I used a combo of fresh and frozen to make more sauce----very good as well. We used it for for Sunday brunch....waffles, strawberry sauce and whipped cream....my 12 year old says this sauce is "beast"! ; )

Was this review helpful? [ YES ]
2 users found this review helpful

Beer Can Chicken

Reviewed: Sep. 19, 2010

The rub for this chicken is out of this world....totally the bomb!! I grilled mine, and the first time did not put it in a pie pan and instead put it directly on the grill with indirect heat, and the poor thing was immolated! The next time I put it into a pie dish, monitored the heat on the grill a little more closely and it came out perfectly. Everybody was moaning on their first bite. Seriously.

Was this review helpful? [ YES ]
1 user found this review helpful

P.J.'s Fresh Corn Salad

Reviewed: Aug. 20, 2010

This was delicious! I read many reviewers who said they blanched the corn, but there is definitely no need to do that at all! When you're eating it, you don't realize that the corn is raw, so it's just a waste of time and nutrients, imo. I didn't have all the ingredients so did a little substitution and still delish! I also added a little chopped jalapeno per someone's suggestion and that was good, too. Go easy on the salad dressing if you don't want a mushy salad, because the veggies exude juices as they sit and will add to the liquid. I didn't measure the salad dressing, but don't think I used more than 1/2 cup. Also, keep in mind that the KIND of Italian salad dressing that you use will have a huge impact on your salad. If it's not a good one, your salad won't be, either!

Was this review helpful? [ YES ]
2 users found this review helpful

Baby Back Ribs

Reviewed: Jun. 27, 2010

Delish!! I've made these 3 times now to rave reviews! I used the dry rub from Cathy M's review (1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper), put them on a baking sheet and cover very, very tightly with foil for 1-3/4 hours at 300 degrees. If they're not yet falling off the bone, I pour off the juices, pour some BBQ sauce over, cover back up and cook a bit more. Then I cut them into serving sized pieces, slather with sauce, and put them on the grill for about 5-10 minutes! To die for!! I have never marinaded them....they are always fall-off-the-bone tender anyway and full of flavor!!

Was this review helpful? [ YES ]
10 users found this review helpful

German Pancakes II

Reviewed: Jan. 17, 2010

I've made this for years and it is simply delish! You can make it in a round pan or even a rimmed cookie sheet. You can butter the dish or spray w/Pam. I never do the melted butter. HOWEVER, we serve it w/melted butter and powdered sugar (sometimes a lemon wedge as well, depending on the mood), foregoing the syrup entirely. We find that too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Almond Pear Muffins

Reviewed: Oct. 14, 2009

These muffins positively need more sugar, at least for our taste preferences here! I would increase it to 3/4 or even 1 full cup of sugar, if you like them sweeter. (And our pears were very ripe and sweet---but they still need more help.) When I made them, I added an extra 1/2 tsp. cinnamon, added 1/4 tsp. ginger and doubled the nutmeg and cloves. I THINK with added sugar they might be pretty good. I was in a huge hurry, trying to get them made in time for my son to have with his smoothie before school, so cut the pear up in too large of chunks. I'd recommend to dice it in small cubes---and I used 2-1/2 small pears to make a heaping one cup. We didn't find them dry at all, the texture was nice. I did use King Arthur white whole wheat flour, which might have helped with the nice texture. I only used 3/4 tsp. almond extract, but could easily have used the full teaspoon, since I didn't taste the almond at all. Didn't add the chopped almond--and if I did, I would definitely use the blanched almond slices and chop them finely. Otherwise, like another reviewer said, you're going to have little rocks in your muffins.

Was this review helpful? [ YES ]
3 users found this review helpful

Acorn Squash with Apple

Reviewed: Oct. 9, 2009

This is really yummy. A quick version when you have less time or don't want to go to all the work---half your squash, clean it out and bake in oven til tender, or microwave. Fill cavities with apple pie filling and bake another 10-15 minutes. Delish! My 11 year old will even eat this--an entire half!

Was this review helpful? [ YES ]
1 user found this review helpful

Pierogies

Reviewed: Oct. 9, 2009

I agree it's not my family's Polish recipe, but who's to say it's not polish? Many cooks change and adapt recipes, and this could have been the same. You can stuff these, like any dumpling, with a variety of different fillings. Sauteed mushrooms and onions, stewed prunes or other fruits, a slightly sweet filling made from hoop cheese (can be special ordered from many delis or can use farmers or ricotta cheese for a similar taste), sugar, cinnamon and raisins (my favorite), etc. We always served our pierogis with melted butter. They are a little on the bland side, but you can jazz them up to your own preference.

Was this review helpful? [ YES ]
19 users found this review helpful

Sour Cream Waffles

Reviewed: Sep. 15, 2009

These waffles were very good. I can't understand what there was NOT to like---I didn't even pick up on any tang from the sour cream or yogurt! I did find the batter very thick, so thinned it w/ a little water and also added a T of oil so they wouldn't stick. They cooked up beautifully and I served them to my family for dinner last night and toasted the leftovers for my son this morning.

Was this review helpful? [ YES ]
0 users found this review helpful

Baked Brunch Omelet

Reviewed: May 5, 2009

For my tastes, I'd add some bacon (it amps up the flavor along with the ham), tobasco or pepper jack cheese and mushrooms to make it perfect!

Was this review helpful? [ YES ]
3 users found this review helpful

Mexican Rice III

Reviewed: May 4, 2009

This was the best mexican rice recipe I've ever tried!! It was very flavorful and cooked to perfection. I followed another reviewer's suggestion, sauteed the rice in olive oil, added the peppers, onion and garlic and sauteed a minute or two longer. Since I didn't have any cumin I used 1 heaping tsp. of chili powder, and added the tomato along with the water and bouillon and I increased to 2 cubes. It cooked perfectly in 20 minutes. As to one reviewer's comment about twice as much water to rice--you have to look at the ingredients...this recipe has several moist vegetables cooking along with the rice which puts the necessary liquid into it. Trust me, this was excellent and my entire family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Irish Soda Bread

Reviewed: Oct. 17, 2008

This was excellent! I just want to warn that the dough, for me, was extremely wet....beyond sticky! So wet, the X I tried slashing didn't quite work. However, the bread was totally awesome.....moist, fragrant, a lovely compliment to our corned beef dinner!

Was this review helpful? [ YES ]
3 users found this review helpful

Barley Bake

Reviewed: Oct. 7, 2008

This was very good! I didn't have any mushrooms, so used some thinly sliced carrots for color and texture. I will say that after 1-1/2 hours, the barley was still very firm and some liquid left, so I ended up finishing it in the micro for 5 minutes, so apparently it takes more than 1-1/2 hrs. to cook. And my oven runs hot!! On the downside, my husband and son didn't like it much---and my son is a huge fan of brown rice, which is somewhat similar. So it may not be very "family friendly".

Was this review helpful? [ YES ]
1 user found this review helpful

Spinach Brownies

Reviewed: Apr. 14, 2008

I couldn't help but smile at some of the comments. This recipe calls for a 10 oz. bag of FRESH spinach. Once cooked, that reduces down to.....I don't know....about one cup of spinach?? You can't use two boxes of frozen and expect this recipe to turn out the way it's supposed to!! One box would be too much---follow the recipe and use the fresh spinach, and it will taste much, much better!

Was this review helpful? [ YES ]
3 users found this review helpful