JMJ13628 Recipe Reviews (Pg. 1) - Allrecipes.com (18840863)

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JMJ13628

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Chef John's Pita Bread

Reviewed: Nov. 22, 2014
wow - easy and delicious. I wanted pita bread for gyros, so I made 10 thinner pitas with this, instead of 8. Turned out perfect. I plan on making pita chips with the few I have leftover.
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Photo by JMJ13628

Chocolate Peanut Butter Cups

Reviewed: Feb. 14, 2013
fantastic. Three things: 1) used a mini muffin tin with no liner, just a little spray oil in the cups. 2) added about a tsp of vanilla as others suggested, to the peanut butter mix. 3) Rolled the pb mix into little balls and dropped them into the cups, pressed down with a spoon dipped in powdered sugar, then topped with the remaining chocolate. Excellent!
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7 users found this review helpful
Photo by JMJ13628

Corn Tortillas

Reviewed: Feb. 13, 2013
I've tweeked this recipe to finally make what I consider to be a perfect corn tortilla. First, I add 1 teaspoon of seasoning salt to the masa harina. Without it, they smell wonderful, but taste like a frisbee. I also add about one tablespoon of shortening (or bacon fat) to the hot water and let it melt before adding it to the masa harina. Then I divide the dough into about 12 balls - and use a tortilla press. This makes a perfect sized tortilla. I used to go crazy with the dough sticking - I tried plastic wrap, ziploc bags, parchment - they all stuck and I'd end up swearing way more than I usually do when cooking. What works is a tip I saw in the insert that came with my tortilla press - two circles cut out of plastic grocery bags (don't use the side with ink, or your tortilla will have writing on it). Press your tortillas between those, and they NEVER stick. Also, my corn tortillas NEVER used to puff (but I do like the brown spots that come from puffing). If you pull the dough balls apart and re-roll them right before pressing them, it seems to aerate the dough, and they'll puff and bubble nicely.
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10 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jan. 11, 2013
Excellent! I added 1/2 cup of extra flour (high altitude). They're perfect.
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Amish White Bread

Reviewed: Aug. 26, 2012
I'm very pleased with this recipe - I've been using it to make slider rolls and they're a big hit. After reading the reviews I made two changes. I DECREASED the sugar to half a cup, and INCREASED the salt by a teaspoon. Perfect!
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Roasted Chickpeas

Reviewed: Aug. 7, 2012
I love roasted chick peas and I've tried to perfect the recipe over the last few years. For perfectly crunchy toasted peas, I HIGHLY recommend starting with raw, dried chick peas (a little 1 pound bag nicely fills up a standard size cookie sheet). You can soak them overnight or do a quick soak in 1.5 hours in hot water. The result is SO much nicer - never a single mushy pea. With canned cps I always felt like I had to choose between burnt or mushy. When I start with raw cps, I they're perfect every time. I also do a 15 minute "pre-roast" with no oil or spices (I use a 400 degree oven), THEN I add my olive oil and spices, and then roast until they're perfect!
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33 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 11, 2009
Wow.. yummy! While I love pecans, I didn't have any on hand, so I added 1/2 cup of toasted coconut and reduced the white sugar to 1/2 cup. These remind me of something Mrs. Fields would sell.. excellent!
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Deep Dish Alfredo Pizza

Reviewed: Jan. 21, 2009
I was looking for a basic, cheesy sauce to make a veggie pizza. Although I haven't made the entire recipe, the sauce from this recipe is now a favorite of ours. It's easy.. I added some garlic, fresh basil.. divine.
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1 user found this review helpful

Easy White Chili

Reviewed: Oct. 13, 2008
The only thing I'd add is lots of fresh cilantro!
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3 users found this review helpful

Tiger Butter II

Reviewed: Dec. 20, 2007
Peanut butter and chocolate is a never miss combo. However, I haven't used a double-boiler to melt chocolate in years. I highly recommend using a microwave to melt chocolate. If you're using chocolate chips in this recipe -theres approximately 2 and 2/3 cups of chips per pound of chocolate. I microwave darker chocolates (milk, semi-sweet, german) at one minute intervals on full power- stirring in between. I've found that white chocolate melts faster, so use 30 second intervals for that. On this recipe, I microwaved the white chocolate for two 30-second intervals, stirring in between, then added the peanut butter for 30 more seconds. Also, I used a smaller pan than what this recipe calls for, I like my TB a little thicker.
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53 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Dec. 14, 2007
Wow.. I just made these and they're great! I was thinking they wouldn't taste enough like the irish cream, but alas, I was wrong. Although, I don't really understand all this "double boiler" business in this recipe (as well as others on this site that use melted chocolate) - you can EASILY microwave chocolate. For semi-sweet chocolate chips microwave on high, in one minute intervals, stirring after each minute (the amount in this recipe took my powerful microwave two minutes). White chocolate seems to melt slightly quicker, I suggest 30 second intervals to be safe. In this recipe, I mixed the white and the semi-sweet and micro'd it in the usual one minute intervals, adding the butter for the last 30 seconds. Gawgeous!
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2 users found this review helpful

Pumpkin Chocolate Chip Cookies II

Reviewed: Oct. 4, 2007
I'm giving this recipe 4 stars because I altered it so much, I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin, so I doubled it right off the bat, using a 15 ounce can of pumpkin. I ran out of flour, so I used half all-purpose and half whole-wheat flour; I ran out of white sugar, so I used half white sugar and half brown sugar. They turned out wonderful- I would say better than any other recipe I've tried! In the future, I will use the half-wheat/half-brown sugar again. Also, I use more spice than most of the pumpkin cookie recipes call for.. so I added a 1/2 tsp of clove, 1/2 tsp of nutmeg, and 1/2 tsp of allspice in addition to the cinnamon. divine! Way better than store bought.
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39 users found this review helpful

Curry Beef Stir-Fry

Reviewed: Aug. 28, 2007
I really enjoyed the fresh tomato in this. I've never used tomato or ketchup in a stir-fry recipe, and I thought it gave the dish a very fresh, very different taste. I added at least another tbsp of curry, as we like our food spicy around here. I'm on a low-carb diet so I ate mine with a low-carb tortilla, and it was wonderful!
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3 users found this review helpful

Blackened Salmon Fillets

Reviewed: Aug. 13, 2007
I usually double this blackening mixture and keep it in a jar in my spice cabinet. I use it on all kinds of stuff. It also works as a fabulous low-cal low-carb substitute for bbq sauce... I'll mix it in with a little olive oil and wine or water, and mop it over chicken, then sprinkle on a little more before I remove it from the grill.. it's divine.
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1 user found this review helpful

Fiesta Pinwheels

Reviewed: Jul. 7, 2007
This is a good basic recipe.... like all southwestern style recipes, it needs to be adjusted to each individuals desired level of heat. Also, I seem to be tortilla-rolling impaired. When I roll them up "jelly-roll style" I can't seem to get them rolled tight enough, so when I cut them, they unravel. I find it much easier to do these quesadilla style. I put the filling between two tortillas, chill, then cut them into wedges.
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32 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Jan. 7, 2007
while I agree with some of the previous posts that this cookie is not very peanutty, I'm okay with it. I'd say its not brimming with oatmeal either. I was wanting cookies but couldn't decide if I wanted oatmeal, peanut-butter or chocolate chip, this one cookie offered a sampling of all three. I used butter flavored crisco, added a tsp of vanilla, and of course, chocolate chips.. and they turned out great. Thanks for a perfect all around fix!
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1 user found this review helpful

Buttery Spritz Cookies

Reviewed: Dec. 20, 2006
I wasn't sure if I'd like spritz cookies, but these were wonderful. I added a little butter flavoring because I wanted the real buttery taste (I find that real butter doesn't really add that much taste)... they were perfect in texture and taste. I put the dough through a cookie press, then I drizzled chocolate over them, perfect!
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Cream Cheese Mints

Reviewed: Dec. 17, 2006
These are fantastic! I made mine using peppermint extract AND about a tsp of butter flavoring to really get that butter mint taste. I kept them white, put them through a cookie press... beautiful and delicious!
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4 users found this review helpful

Chicken Enchilada Dip

Reviewed: Nov. 12, 2006
I made this for poker night and it was a huge hit. I mixed it all together and put it in my slow cooker on high for about 3 hours, then kept it on low for the rest of the night, serving it right out of the slow cooker. I would HIGHLY recommend that everyone try to find REAL New Mexican green chili when any recipe calls for green chili. True, as someone previously mentioned, the canned stuff really has no taste, but the roasted, frozen product from NM makes any dish like this a much better experience. A company named Bueno makes sells frozen green chili in mild, hot, and red (Walmart stores carry it here in Utah), I've also found it in 5 pound chunks in other grocery stores. I adjusted the amount of jalapeno to make this a little bit spicier too.
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Coconut Poke Cake

Reviewed: Jun. 9, 2006
If you're not a fan of tirimisu, or anything with a mushy, soaked texture, don't make this cake. I've made poke cakes before with jello, and becuase they firm up, they just taste like super moist cake. This doesn't firm up. The sweetened condensed milk overwhelms the coconut milk, which is disappointing because I love coconut. I'll probably look for anther coconut cake recipe.
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Displaying results 1-20 (of 26) reviews
 
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