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

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Angel Food Cake III

Reviewed: Feb. 7, 2005
Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!
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165 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

J.P.'s Big Daddy Biscuits

Reviewed: Jan. 15, 2013
These were delicious and you can throw them together and get them baked in less than 30 minutes. As other reviewers said, it is key to use cold butter, or if you use shortening, make sure it's not overly warm and DO NOT OVERMIX!!! I used 1/2 white whole wheat and 1/2 all purpose flour, mixed all the dry ingredients in my cuisinart, cubed my COLD butter into pieces, tossed it in and pulsed about 4 times til I had the coarse meal (a little bit smaller than peas). Tossed it into a bowl, poured in the milk and gently stirred until it was JUST BARELY MIXED TOGETHER. This is critical for tender, flaky biscuits. I kneaded LESS than 10 times, patted it into a rectangular shape maybe 3 x 6 inches, and used a serrated knife to cut into 9 biscuits. I separated them and baked them spaced apart, but you could easily transfer the dough to a baking sheet, cut them on that, and bake without separating. These rose beautifully and even w/the whole wheat flour, they were tender and moist. The people who are commenting on them being dense and doughy or dry?? Over kneading and/or overmixing.
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2 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

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

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.
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1 user 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!!
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13 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

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!
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4 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"! ; )
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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.
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12 users 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!
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26 users found this review helpful

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.
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2 users found this review helpful

Sloppy Joes II

Reviewed: Jul. 18, 2012
Excellent!
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1 user found this review helpful

Pumpkin Pancakes

Reviewed: Dec. 14, 2012
These were simply wonderful! I did make changes, cobbled together from several reviews. I used 1 c whole wheat flour, 1 c oats, 3 T brown sugar (we like them a little bit sweeter), 2 tsp baking powder, 1 tsp. baking soda, 1 T cinnamon, 1/4 tsp freshly grated nutmeg, 1/4 tsp ginger, 1/4 tsp salt. In a separate bowl, I gently beat the egg, added 1-1/2 c almond milk (we are allergic to cow's milk) and 1-1/3 cup pumpkin, slowly poured in 2 T melted butter, then added it all to the dry ingredients. The batter is VERY thick. I scooped it into the plan and flattened it with a wooden spoon. After flipping, flattened again. Note they take a long time to cook, I don't think they weren't done, I think maybe it was the moistness from the pumpkin, but we like them cooked so they weren't moist (felt undone) in the middle. If you want a thinner pancake, be sure to scoop a scant 1/4 batter so you can flatten them well. I learned if you scoop too much, they just won't flatten and you have a more puffy cake like pancake, which is not a bad thing. We just prefer them thinner. Also, this variation is not at all like a traditional pumpkin pancake, but if you are looking for a way to add whole grain deliciousness to a pumpkin pancake,this is the way to go. The oats give it a great texture...my teenaged son takes these to school in a baggie to eat cold at break or between classes.
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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.
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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

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

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

Fluffy Whole Wheat Biscuits

Reviewed: Apr. 1, 2013
I used 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. They rose beautifully, were tender and delicious. They were pretty bumpy on the top since I barely kneaded them and too sticky to pat down, but they were so good nobody cared. You can get away w/all whole wheat flour, but be sure it's pastry flour or they can get pretty tough.
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3 users found this review helpful

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