1JOHN513 Recipe Reviews (Pg. 2) - Allrecipes.com (18782323)

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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!
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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.
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23 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.
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1 user 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!
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8 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.
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1 user 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!
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4 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".
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2 users 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!
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5 users found this review helpful

Lemon Curd Bars

Reviewed: Apr. 14, 2008
This was good, but like a few others said, I thought the crust was too buttery/greasy. If you're expecting a "lemon bar", this isn't it at all. A very different version--think lemon dessert bar. Ours wasn't too sweet at all, so it really depends on what kind of lemon curd you use. Homemade vs. several different brands out there= different levels of tartness. I used Trader Joe's curd and would've like it a little more lemony, so would use some lemon zest in the curd or the topping. I'd also cut the butter down by at least 25%. I'd also be interested in trying the crust w/baking powder as one reviewer mentioned. It's a good dessert bar but I think it could be excellent with some changes.
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35 users found this review helpful

Asparagus Parmesan

Reviewed: Mar. 24, 2008
Yum! I steamed the asparagus for a couple of minutes til it was almost done, then sauteed it in the butter/olive oil along with a garlic clove. I grated my parmesan in large shreds and sprinkled over the top right before I took it to the table. It was a tiny bit melted and so delicious! Oh---I used two lbs. of asparagus and increased the amount of butter a little but, but did not increae the amount of olive oil, and it was perfect. No need to double the oil, there was plenty for the 2 lbs.
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3 users found this review helpful

Three Cheese Baked Mashed Potatoes

Reviewed: Mar. 23, 2008
Awesome! Like many others, I tweaked a bit. I followed directions but substituted/omitted a few things--I used my homemade mashed potatoes, substituted Cheddar cheese for the American, used freshly grated Parmesan, real bacon, and almost one entire bunch of minced green onion. I only used 1/2 c bread crumbs but all the butter called for in recipe, and put the whole thing in a large shallow Pyrex pie pan (the big one with the scalloped edges) so there'd be a thin layer of bread crumbs over a large surface. Everyone raved about this dish---phenomenally good! A nice change from our usual cheesey scalloped potato dish!
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2 users found this review helpful

Orange Tapioca Salad

Reviewed: Nov. 19, 2007
This was so yummy! I took it to a church potluck and everybody loved it, even my 10 year old who normally doesn't like jello salads! This is really sweet, so be prepared for that. I used fruit in its own juice, but put in some marshmallows, which might have made it sweeter. You can't tell there's tapioca in here, so don't let that scare you away. The marshmallows gave it a little texture which we all liked, and I'd consider adding some chopped walnuts or pecans if you like nuts. Anyway, it was really good, and it'd be easy to sit and eat a bowl of it!***I just made this for the 3rd time (for Easter) and couldn't find instant Tapioca anywhere, so used the Jello cook and serve, and it was just as good. If I hadn't added the marshmallows (about 2-3 cups)it might've been too runny, but w/marshmallows it was perfect. As for the reviewer that said hers was too runny, I wonder if she forgot to drain her fruit? That extra fruit juice would definitely make it too runny!
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16 users found this review helpful

Chicken Fried Steak

Reviewed: Nov. 13, 2007
We thought this was awesome! We don't eat a lot of red meat and very little in the way of fried foods, but oh my gosh---yum! I used a pre-tenderized cube steak, and probably less oil then called for in the recipe. Time was short, so I also cheated and used Williams Country Gravy packet mix. (If you've never used it---it's better than most homemade country gravies!) I just made it in the pan I cooked the steaks, so got all the browned bits and little bit of grease left in the pan into the gravy. Served it w/mashed potatoes and ceasar salad. Triple yum. My 10 yr. old asked why we've never had this before! I'm going to have to double my work out tomorrow.....
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33 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Nov. 12, 2007
This is yummy and always so popular. Some people find it too sweet for a salad and comment that it's a better dessert. I think it depends on how "sophisticated" your group is, but it can be nice to balance out the veggies, potatoes, etc.
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1 user found this review helpful

Scallops Poulette

Reviewed: Nov. 5, 2007
This was very good, but I substituted fresh mushrooms for canned and I didn't use the microwave. Instead, I made the roux in the frying pan, and while I was doing that, I sauteed the mushrooms seperately. Then I added them to the roux (thickened butter/flour mixture), along with the half & half, wine, etc., and let that reduce a little while I sauteed the scallops, adding one small garlic clove to the scallops when they were almost done. The sauce was a little too thick, so I added addt'l wine and lemon juice to thin it out a little, and then added the scallops to the cream mixture. I served them over angel hair pasta, along w/fresh asparagus and a warmed baguette. It was very good, but I wished I had some chicken broth to thin it out and lighten the sauce a little. (I don't like heavy cream sauces, so it might be perfect for someone who does.)Next time, I will reduce the half & half to 1/4 cup, and use 1/4 cup chicken broth, having more on hand to add if needed. Also, I didn't add in the bay leaf.
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58 users found this review helpful

Grilled or Fried Skirt Steak

Reviewed: Apr. 16, 2007
This turned out very good. I grilled it on a hot grill and it took about 10-15 minutes for medium rare. My husband and son thought it was perfect just the way it was, but I thought it was a tiny bit too tangy. Next time I'll mix a little worcestershire sauce into it too tame the mustard flavor a little.
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14 users found this review helpful

Honey Glazed Ham

Reviewed: Apr. 10, 2007
This was excellent! I substituted the corn syrup for an equal amount of brown sugar (corn allergy), reduced the honey to 3/4 cup (all I had), used 1/4 tsp. ground cloves, and the full 2/3 cup butter. It was awesome. The only problem I had was that I didn't follow directions, and tried to keep it at a very low heat vs. the double boiler, and it ended up gradually burning and I didn't get to glaze it as long as I would've liked. Also, even w/the reduced amount of honey, it made a lot of glaze and w/o burning (!!) would've made enough to glaze my 9 lb. ham.
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2 users found this review helpful

Persimmon Cookies II

Reviewed: Dec. 15, 2005
I thought these cookies were just okay. Not was I was looking for--not that it stopped us from eating them! They are a cake-like cookie and have a nice spice taste in the mouth. If I try them again, I might tweak the recipe a bit with 1/2 brown sugar, some vanilla flavoring and maybe the addition of some oatmeal or dates. I felt they needed something to make them really good.
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27 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Jun. 1, 2005
We were very disappointed in these potatoes. First off, Yukon's take a long time to cook, so I'd recommend you pre-cook the potatoes unless you have a mandoline and can slice them paper thin. (I didn't know this at the time.) I used my Cuisinart and they were sliced very thinly, but even with that, I cooked them for an extra 30 min. and still they weren't done. I had company, and needed to serve dinner, so zapped them in the microwave for awhile and STILL they were "al dente". (Which is not how you want your potatoes!) They just tasted garlicy to me, I didn't pick up on anything special or yummy. Maybe with addt'l cooking the flavors would've melded, but I'd keep looking for a different and better recipe.
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1 user found this review helpful

Michelle's Peanut Butter Marbled Brownies

Reviewed: Feb. 7, 2005
These were such a disappointment! I was expecting an incredible brownie, so served these for Superbowl and we all thought they were good, but not great! Also, they were too peanut-buttery for me, personally.
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0 users found this review helpful

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