Jajam Recipe Reviews (Pg. 1) - Allrecipes.com (18845216)

Daddy's Popcorn

Reviewed: Apr. 21, 2012

I didn't give a five because my usual recipe for stovetop popcorn comes out lighter in a 6qt. pot, I think because the larger pot allows me to open the lid every few seconds to release steam. The 2-qt. pot size in this recipe is wrong; I used a 3-qt. and 1/2 cup of popcorn still lifted the lid. Although the popcorn was relatively tough, it did have a good flavor. I plan to try adding butter to my cooking oil next time I use my big pot.

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1 user found this review helpful

Best Brownies

Reviewed: Apr. 21, 2012

While these may be "easy to whip up", they are bland. These remind me of the greasy type of moistness that is similar to a carrot or zucchini cake that has too much oil in it and leaves a film on your fingers. The texture is such that it balls up if you squeeze it, if you want to call that "fudgy". They look fine, but they don't have the deep chocolate flavor that I want in a brownie. I have yet to find my idea of a best brownie made with cocoa rather than baking chocolate. I will stick to my current 2 favorite recipes that I have made for years. I will continue to limit my cocoa use to cake recipes. The Frosting: I made 1/3 of the frosting recipe, and although it needed a teaspoon or so of water to thin, it made a nice, albeit sweet, drizzle type frosting that firmed up and provided a needed accent in that small amount.

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2 users found this review helpful

Eggplant Parmesan II

Reviewed: Apr. 17, 2012

It seems that many are reviewing the baked slices rather than the finished recipe. I made this as written. The baked slices were slightly on the dry side, but plumped up once baked in the sauce. I give this 4 stars based upon ease for a family meal. The final result depends upon the quality of your tomato sauce. If you choose to salt eggplant (I have done on other recipes), it draws the moisture out (but oddly enough makes it more moist), collapsing the cells & making the eggplant "meatier" and resistant to absorbing excess oil. It is a nice touch if you have the extra time.

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2 users found this review helpful

Sweet Hot Mustard Chicken Wings

Reviewed: Apr. 17, 2012

Just lacks something. I was expecting a nice hot-sweet contrast, and it wasn't there. I will not be repeating this one.

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1 user found this review helpful

Boston Brown Bread I

Reviewed: Mar. 22, 2012

Moist, chewy, dark, packed with flavor and easy to boot! I made 1/2 recipe last night to go with home baked Boston beans & baked this smaller amount 45 minutes in my bread machine bake cycle. 1/2 recipe made loaf 4x9x2". It was surprizingly similar to my usual steamed bread. Definate keeper.

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1 user found this review helpful

Irish Soda Bread in a Skillet

Reviewed: Mar. 20, 2012

Read Marg's review below...I'm educated in food science and she hit the nail on the head for most of people's failures for baking. Stir flour before measuring, and in this recipe start with 3/4 c. milk before deciding to add more. It is a very moist dough. My husband ate the whole loaf,, except for my 3 pieces, in one evening. I did throw in some raisins. yummy. If you use the cast iron skillet, be sure to grease the bottom well.

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2 users found this review helpful

Savory Pot Roast

Reviewed: Jan. 21, 2012

Good taste, standard method. Keep heat low, or roast in oven at 300 degrees for 2 1/2 hours.

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4 users found this review helpful

Classic Dinner Rolls

Reviewed: Jan. 14, 2012

These baked up just like Fleishman's original picture here. I thought that an 8" round pan would be too small, but 12 rolls, tightly placed, made perfect sized dinner rolls that rose nice and tall.

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2 users found this review helpful

Sparkling Punch

Reviewed: Nov. 15, 2011

One reason that everyone is running short is that the servings yield is incorrect. This recipe makes 86 US ounces, or 8 3/4 cups. (a liter is just over 32 oz., or 4 cups, 750 ml is about 3 cups) The recipe yields 14 (6 oz.) punch cup servings, not 20.

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7 users found this review helpful

Twice Baked Potatoes I

Reviewed: Jul. 14, 2010

Good basic directions. About the nail suggestion; I agree, never use a construction nail, as they are not likely to be food safe. Gourmet stores sell solid aluminum potato nails for baking. Stick to those.

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2 users found this review helpful

Glazed Pork Tenderloin

Reviewed: Jun. 3, 2010

Good quick roast. Moist & tender.

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0 users found this review helpful

Hot Pink Lemonade

Reviewed: Apr. 24, 2010

I never leave pieces of fruit in drinks after having had a rather unpleasant choking episode as a teen, when a hostess put pieces of strawberry into the punch. I crushed and strained the berries for my own peace of mind.

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Chocolate Pudding Cake II

Reviewed: Apr. 23, 2010

I have made this version and a few others. All have been very good for their ease in making and the gooey yumminess. I prefer to replace some of the brown sugar with additional white, which tastes a tiny less sweet, and prefer the recipes that don't use more than 3/4 cup sugar in the batter & the sauce. This is excellant as is...don't be tempted to increase the cocoa...it is very chocolatey. You can increase the water (or use milk) by 1/4 cup or so for a saucier result. The 1- 1/2 cup amount of liquid makes a pudding layer of the thickness of stirred pudding.

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2 users found this review helpful

Frozen Crescent Rolls

Reviewed: Jan. 10, 2010

These turned out well, according to exact recipe. Mine needed over 4 hours to double. I did bake them at 350F along with dinner items, which allowed them to raise a bit more before crusting. They were big, tender & fluffy. I think they are a trifle too sweet, but hubby loves them. I will make again, and compare with less sugar. I think a 4 due to sweetness, but will give a 5 per DH and for good method.

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11 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Nov. 2, 2009

I don't understand all the raters who changed this recipe and then gave it 5 stars, or didn't like it, said they would change it next time and still gave 5 stars. I have made a lot of ice cream over 30 years, and this is the only batch I have ever not liked. Mini chocolate chips were waxy, hard and gritty. The mouth full of grit made it impossible to taste any creaminess in the base. I should add that my husband is a chocolate chip freak and will eat just about anything with chips on or in it. I used Schilling peppermint flavor, and even cutting it down to 3/4 tsp., it tasted weird not minty. Let me not forget...way too salty. If you made and liked a different recipe in place of this, please point us to the one you actually made and give this the mark it deserves unaltered. If you think your changes rate a 5, just put that in your own comments, not the rating please.

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10 users found this review helpful

Lemon Dream Crepes

Reviewed: Aug. 7, 2009

Nice dessert. The filling is a lovely, cooked, lemon curd with whipped cream folded in.

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2 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 4, 2009

I made this with 2 heaping cups of nectarines and baked it in a 7" square Corning Ware casserole for 55 minutes. Yummy! It had a very dense, chewy, interestingly delicious "doughy" bottom and center. However, I could see why someone described it as "soggy". My husband exclaimed "Wow, what a great tasting dough!" The top edges had a crisp, buttery crunch. There is something almost strangely addicting about it. This would have more crisp top if baked in a larger, flatter dish.

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2-Step Inside-Out Chicken Pot Pie

Reviewed: May 14, 2009

5 Stars for such a quick way to serve a nutritious home cooked meal in 20 minutes. Use whatever vegetables you like. Thanks for the comfort food idea.

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3 users found this review helpful

Ciabatta Bread

Reviewed: May 13, 2009

I have baked about one to five loaves of bread a week for 40 years. This is a great loaf of bread. For those who had trouble with the dough being too runny, these suggestions: Use only bread flour as called for in the recipe; AP flour does not absorb as much water. Secondly, measuring flour for bread differs from measuring for cake or cookies (sifted or stirred & fluffed) because bread bakers "feel" the dough while they knead in the flour. Air humidity can also affect the moisture. Just lightly scoop the flour, but if the dough is truly runny, add flour a tablespoon at a time after the first five minutes of kneading until it no longer runny but is still quite wet. Keep in mindd the this bread is meant to spread out into a fairly flat loaf. It's other name is "Italian Slipper Bread." Making bread is a sight & feel process, even in the bread machine.

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32 users found this review helpful

One - Two - Three - Four Cake I

Reviewed: Mar. 15, 2009

Might want to rename this "Yogurt" cake. Batter is very stiff and cake is dense. This is not a 1,2,3,4 Cake, so named because they contain: 1 cup of milk & butter, 2 cups sugar, 3 cups cake flour, and 4 eggs. From there, variations may add 1/2 to 1 tsp salt, 2 to 4 tsp. baking powder, 1 to 2 tsp. vanilla, and may separate the whites or not depending upon the lightness desired. Some recipes substitute all-purpose flour, making them more coarsely textured than the real thing.

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4 users found this review helpful