jms250 Recipe Reviews (Pg. 1) - Allrecipes.com (18962172)

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Mardi Gras King Cake

Reviewed: Feb. 26, 2006
I had a Mardi Gras party last night and two of the guests were from New Orleans. They loved this King Cake. I did as a few other people suggested and used a different filling. I found another recipe for King Cake on mardigras.com and used the filling part of that recipe. It calls for cherry pie filling and a delicious cream cheese mixture. Everyone at the party enjoyed the cake. It is like bread--I felt like I was making cinnamon rolls. If you want a more "cakey" texture, this is not your recipe.
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New Orleans Barbequed Shrimp

Reviewed: Feb. 26, 2006
I and everyone at my Mardi Gras party loved loved loved this shrimp. I changed it slightly. I used Old Bay Seasoning instead of pepper, and I used fresh garlic. It was fantastically easy to prepare--just the right thing to get you out of the kitchen fast!
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13 users found this review helpful

Chicken and Shrimp Jambalaya

Reviewed: Feb. 26, 2006
I have had Jambalaya a few times and liked it pretty well, but this Jambalaya is to die for and the aroma is to DIE for! I made it almost exactly as written--I didn't have any basil and so left it out and put the rice on the side for some low-carbers in the group. I made it the night before my party (except for the shrimp which I added a few minutes before serving) and the flavors were deliciously blended and everyone raved and raved about it. I now have the job of making this jambalaya for an annual get-together of several friends! It was spicey enough for those who like heat without killing those of us who don't like it super spicey! My friends from New Orleans could not stop talking about this Jambalaya. Mmmmmmm!
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Deluxe Waffles

Reviewed: Jun. 6, 2006
These were delicious, according to my family. They were much tastier than frozen waffles. I will definitely make them again. I changed the recipe slightly. I used whole wheat flour. I added a tsp apple pie spice, and a tsp vanilla. I didn't have any milk, but I did have buttermilk (huh! when does that ever happen!?) so I used buttermilk and they turned out great. I did not find them at all "eggy". Whipping the egg whites to make a meringue kept them light. Loved them, thanks!
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2 users found this review helpful

Apricot-Glazed Pork Loin Chops

Reviewed: Jun. 6, 2006
These were so delicious! I made them for a dinner party and there were no leftovers. One of my guests said they were the best pork chops he'd ever had. I changed the recipe slightly. For the apricot sauce I used home canned peaches, instead of apricots because I couldn't find fresh apricots. I added curry powder and sliced green onion to add interest, because I didn't like it prepared as directed. I made the glaze for the pork chops almost as written--I added a little more curry is all. Will make again! Yummy!
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4 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 5, 2007
I made this for the Superbowl. It was a hit with all my guests and family, even most of the kids. I made a few changes--I used ground turkey and half black beans/half kidney beans. This was just spicy enough for us. If you like HOT chili just use hot salsa and more chili seasoning or other spices. Plus, it was very quick and easy. DELICIOUS! This has become a frequent meal for my family.
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Apr. 11, 2007
I loved this dish and so did my entire family including my very extra-picky 8-yr-old. Up to this point the kids would only eat the day-glo orange stuff in the blue box. I followed the recipe almost exactly. I didn't have any Muenster cheese and didn't feel like buying it so I just increased the amount of the other cheeses a little. Some reviewers said they skipped the egg but I couldn't figure out why so I put the egg in, too. The dish was creamy, had a nice smooth cheesy flavor and was very filling.
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2 users found this review helpful

Spinach Salad with Warm Bacon-Mustard Dressing

Reviewed: Jun. 4, 2007
This salad is perfect. The flavors blend beautifully. The swiss cheese and almonds are a wonderful addition. There is a lot going on in this salad and every taste is there making your mouth very happy! I didn't have enough honey, so I used corn syrup and honey when making the dressing. It worked perfectly and tasted fabulous.
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6 users found this review helpful

Chicken Chimichangas

Reviewed: Jan. 17, 2008
These were good, but I think all the flavor is in the topping. The filling was bland. I added some taco seasoning (from a recipe on this site) to give it more flavor. Maybe I shouldn't have used mild enchilada sauce. To make them easier to assemble, I mixed the rice, beans, cheese and chicken all together and then filled the tortillas using a large kitchen scoop. The whole family liked them, but agreed that the filling needed a little something. I will make them again but with more spice!
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3 users found this review helpful

Unbelievable Fish Batter

Reviewed: Feb. 6, 2008
This is a decent recipe. The batter was nice and crispy, but the taste left something to be desired. I added pepper and Old Bay Seasoning and took the advise of others to cut the baking powder to 2 Tbs. It still needed something. Maybe more salt? Maybe garlic? I've never made my own fish fry before so have nothing to compare it to except the frozen fish fillets from the store and these are much better than those things, of course!
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23 users found this review helpful

Abstinence on the Beach

Reviewed: Feb. 6, 2008
This was good after I doubled the coconut milk. While I really liked the fact that this punch is not sickeningly sweet, the grapefruit juice concentrate was a little overpowering. I will be making it again with a little less grapefruit concentrate, more cranberry concentrate, and more coconut milk.
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9 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Feb. 10, 2008
This fudge has the most awesome taste! I also love that the ingredients are so simple. No nasty marshmallow cream, blech! Thanks to other reviewers I had success. I didn't have a candy thermometer so I followed a couple suggestions. I was worried about the sugar crystalization thing I read about, so I was very careful at when I mixed it all up that there was on sugar residual on the sides of the pan. Once it began to boil I kept it at a hard boil for 4 minutes and then did the cold water test. It wasn't ready so I let it boil for another couple minutes. I did the cold water test again and the fudge did stay together in a little lump. I let it cool down for about 10 minutes or so, until it didn't burn my finger anymore. No one was kidding about beating 'til an arm falls off. I'd say I beat that stuff for 15 minutes. It felt like forever! I was worried about it not setting due to the fact that it was raining (it's always raining in the winter in Western Washington!). I put it in the fridge. It did not set completely, but it was so delicious that no one cared that it was a little soft. On the next dry day I'm going to try it again and see if it sets. Thanks for a fantastic recipe!
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5 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Feb. 18, 2008
This was soooo good! I grew up eating homemade warm pudding with cream. Yummmmm. My mom never chilled her pudding and I can't see the need to chill it! I was very happy to find this quick version of homemade pudding. I had no problems at all with lumps or grainy texture. I thoroughly wisked all the dry ingredients together first and then did the same with the milk (I used evaporated). I used the tip of adding a pinch of salt to cut any bitterness and I also used a tip from a friend to add a TBS of butter at the end with the vanilla. I doubled the recipe with no problems at all. The only change needed was extra cooking time. I highly recommend!!!!
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3 users found this review helpful

Bread Bowls

Reviewed: Feb. 18, 2008
Delicious, wonderful bread. I only used half the sugar thanks to other reviewers. It's been years since I made homemade bread and I'd forgotten how good it is warm right out of the oven. My tip for a good rise is this: Warm the oven to about 100 and then turn the oven OFF and let the dough rise in the oven. I don't keep my house warm enough for a good rise on the counter. Thanks for a great recipe!
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41 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: May 7, 2008
I have been making this recipe exactly as written for a few years now. I have served it as a dip for veggie trays at many gatherings and people RAVE about it every time. I just attended a Kentucky Derby Party and just about every lady there asked for the recipe. I doubled it and it still disappeared too quickly. People will ask me what it is and when I tell them blue cheese dressing they say things like "But I don't like blue cheese dressing, this can't be blue cheese dressing because it's the best stuff I've ever tasted!" You will never ever buy bottled blue cheese ever again.
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5 users found this review helpful

Neat Sloppy Joes

Reviewed: May 23, 2008
This recipe is good when prepared as is. Could use a bit more seasoning, and does not need the brown sugar at all. As others have suggested, bbq sauce is a good addition. Finely chop the celery to disguise it a little from your kids.
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2 users found this review helpful

Belle's Hamburger Buns

Reviewed: Feb. 8, 2009
I really loved this. I made a couple simple changes. I added the yeast only to the lukewarm liquid, and let it stand for a few minutes until it started to foam. I always do this when I make any bread recipe, but I just learned that this is called "proofing" the yeast. I used part whole-wheat and part white flour. I did not brush with egg. I brushed some melted butter on top after they came out of the oven. That kept them soft on top. The mistake I made was letting them cool in the pans. The bottoms got a little too hard. Next time I'll cool on a cooling rack. These were soft (except for the bottoms!) and delicious. These are a "make-again" as my kids say.
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6 users found this review helpful

Pizza Dough I

Reviewed: Feb. 8, 2009
This is my standard pizza dough recipe. I have made this recipe two ways. The first time I made it I let it rise first. My family didn't like it. It was too thick and bread-like. The next time I did not let it rise first and my family liked it much better. I cut the flour to 2 1/2 cups and cut the sugar to 1 tsp and that improved the recipe. My bread making tip is to always proof the yeast first. Add the yeast to the warm water and sugar and let sit for a few minutes until the yeast begins to foam. Then add dry ingredients and oil. This ensures that the yeast is still alive and will actually work in your recipe.
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5 users found this review helpful

Spiced Pecans

Reviewed: Feb. 8, 2009
Fantastic!!!! The smells coming from the kitchen were heavenly enough, and then the taste was even better!! Easy, delicious, extra-wonderful. I made a big batch for Christmas gifts this year and they were a huge hit.
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2 users found this review helpful

Whoopie Pies VIII

Reviewed: Feb. 11, 2009
I've never made Whoopie Pies before, so have nothing to compare them to, but I think these are really good. I substituted one cup of whole wheat flour for the all purpose flour and they taste great. Nice cake texture, good chocolate flavor. This recipe makes a lot and I couldn't make them all at once. The first batch of each baking session the cookies came out flat. Subsequent batches were round and looked the way they should. I figured out that the baking sheets need to be warm first so I put the baking sheets in the oven when I was pre-heating it. that fixed the problem. I used a different filling recipe so can't rate that.
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3 users found this review helpful

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