JOSLYN H. Recipe Reviews (Pg. 1) - Allrecipes.com (1908846)

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JOSLYN H.

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Rempel Family Meatloaf

Reviewed: Mar. 3, 2015
It was greasy.
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Flourless Peanut Butter Cookies

Reviewed: Feb. 2, 2015
I have wanted to try flourless Peanut Butter Cookies since I first heard about them, about 10 years ago. I’ve read numerous reviews over the years about this type of cookie, both good and bad, e.g. too flat, too sweet, too crumbly, batter was too soft, etc. I wanted to increase the yield so I tweaked the recipe somewhat. Since I had a new jar of regular Skippy PB (not natural), and I also wanted to use up the entire jar, here’s what I did: I used 1 (16.3 ounce) jar of Skippy PB (approximately 1 3/4 cups), 1 large egg plus 1 large egg white, 3/4 cup white sugar, 3/4 cup packed brown sugar, 2 tsp. vanilla, 1 tsp. baking powder, and 1/8 tsp. salt. Combined everything completely, and scooped the dough with a 1 1/4 inch scoop onto a parchment paper lined cookie sheet (didn’t bother to roll them), flattened with a fork dipped in sugar (crisscross pattern) and baked 8 minutes @ 350 degrees. Keep an eye on them though; my oven seems to run a bit hot. Let them sit on the cookie sheet, to cool, for at least 5 minutes or they may fall apart. They did spread out to about 2 1/2 inches after baking. I got 60 of the absolute BEST Peanut Butter Cookies I’ve ever made, or eaten… HANDS DOWN! Thank you, Stephanie, for posting the recipe.
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Make-Ahead Turkey Gravy

Reviewed: Nov. 4, 2014
I’ve made this type of gravy in the past and it’s very good, I do add a teaspoon or so of poultry seasoning to up the flavor. BUT… when I plan to freeze it, I don’t thicken with flour mixture until ready to use the gravy. In the past I have frozen gravies thickened with flour, with disastrous results. When heating up the gravy it never comes together smoothly, no matter how long or well I whisk it; it always look somewhat curdled. Refrigeration doesn't seem to effect it but if you wish to thickened the gravy and then freeze, use Arrowroot powder mixed with chicken stock. Once added, cook briefly to remove the starchy flavor. Do not overcook or it will thin out again if cooked too long or at too high a temperature. Use less Arrowroot than flour; this recipe calls for 3/4 cup flour or 12 Tbsps.; web searches say 1 Tbsp. plus 1 tsp. Arrowroot per cup of liquid, others say only 1 Tbsp. guess it depends on desired thickness. Your gravy will be less cloudy than gravy thickened with flour; just looks a bit clearer. Gravies and sauces thickened with Arrowroot can be frozen and thawed with impunity and Arrowroot is the most neutral tasting starch thickener. The downside is Arrowroot is pricier, and it's not a good thickener for dairy-based sauces, turns them slimy. Bottom line freeze stock and thicken with flour when ready to use, or use Arrowroot to thicken before freezing. Hope this helps those who had the same disastrous results I’ve had, thawing frozen gravy thickened with flour.
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Spanish Rice Bake

Reviewed: Sep. 22, 2014
This was excellent! I made a few adjustments, only because of what I had in my pantry. I used 2 (10oz.) cans Rotel diced tomatoes with green chilies (mild) instead of the diced tomatoes, green pepper, and chili sauce (I omitted the sugar). In an oven safe, covered skillet, I browned the beef (97% lean), with the onions, and then added the rest of the ingredients (except the cheese), covered and cooked until the rice was done. Uncovered, sprinkled with cheese and placed the uncovered skillet in the oven until the cheese was melted and slightly browned. Garnished with sliced scallions (didn’t have cilantro) and sour cream. Everyone loved this, even the Grandkids, who asked me to make it again, really-really soon… lol Next time I’ll double the recipe, the little bit of leftovers was great the next day... but left me wanting more!
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Graham Cracker Muffins

Reviewed: Jul. 10, 2014
They're not bad; my Grandkids were on the fence though.
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Italian Beer Marinated Chicken

Reviewed: Jul. 10, 2014
My Daughter-in-law uses this exact recipe but puts everything in a slow cooker; when tender, she shreds the chicken and places it on hamburger buns with a slice of cheese; makes really good sandwiches... YUM!
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Bread Pudding II

Reviewed: Jun. 27, 2014
Very good recipe! Everyone LOVED it! To those who feel it's too eggy, use 8 large egg yolks and 1/4 cup cold water instead of 4 large whole eggs. The egg whites are what cause the sulfurous eggy taste. You can use the leftover egg whites to make an Angel Food cake, chocolate chip meringues, or an egg white omelet; or just freeze them for a future recipe. Thanks for sharing, ELLENMARIE, this one is a keeper!
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Bill's Sausage Gravy

Reviewed: Jun. 10, 2014
This IS a good recipe! To those commenting on the flour taste; you're not sautéing the flour and fat from the sausage (no butter needed) long enough to cook out the raw flour taste. I used plain sausage, not maple flavored ( don't care for the taste), added a little sage, and let it simmer until the consistency we like.
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Slow Cooker Baked Potatoes

Reviewed: May 16, 2014
Wasn't impressed.
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Classic Peanut Butter Cookies

Reviewed: Apr. 24, 2014
This is surly a "Classic" peanut butter cookie recipe... straight from Betty Crocker. The ingredients are doubled here but it's the same recipe. I've been making them since I was a child.
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Seven-Up® Cake II

Reviewed: Dec. 23, 2013
This is one of the best pound cakes you’ll find. In fact I just took one out of the oven, for Christmas day. This is the exact recipe I’ve been using for over 30 years. It’s an easy 1 bowl recipe that delivers a wonderful cake, with a crunchy crust (which my family has been known to fight over… lol) and moist interior. I don’t use lemon extract, instead I use an entire 1 ounce bottle of Rum extract. Bring your ingredients to room temperature and creaming the butter and sugar for 8-10 minutes is sufficient; I use a stand mixer on medium. I add the flour to the creamed mixture first, only mixing until incorporated; and then fold in the 7-up with a spatula. Preheat your oven and be sure your Bundt pan holds at least 12 cups, or your cake could ooze over the sides. Grease (not oil) and flour your pan very well; this bugger likes to stick. Let cool in the pan 10 minutes; and then invert onto a wire rack to cool completely. The cake is plenty sweet enough, so a simple dusting of powdered sugar is all it needs, but I wouldn’t turn my nose up to sweetened, fresh berries and whipped cream for a delightful summer dessert. My family and friends beg for this cake… it’s that good!
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Easy Vegetarian Spinach Lasagna

Reviewed: Sep. 9, 2013
Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and use less utensils) and also squeezed out all the liquid from the spinach. Baked in a 9x13 pan, covered, 30 minutes; uncovered and baked and additional 10 minutes. Let sit 10 to 15 minutes before serving. TURNED OUT GREAT.
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Garlic Chicken

Reviewed: Sep. 8, 2013
Needed salt and pepper, or cayenne pepper; if you like a little spice.
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Easy Slow Cooker Meatballs

Reviewed: Aug. 22, 2013
Too much bread crumbs for 1 1/2 lbs. of meat, used only 3/4 cup. Needs 2 eggs; and for more flavor I added 1/3 to 1/2 cup grated Romano or Parmesan cheese, 3/4 to 1 tsp. oregano or basil, and salt and pepper to taste. I added a little cayenne pepper for spice. Baked the meatballs for 20 min. on a wire rack @ 350 to 375 degrees, before putting in sauce; and only used 2 jars of sauce. I think the crushed tomatoes and tomato puree add too much liquid and no flavor, unless you add additional herbs and spices to the sauce. Cooked on low about 3 to 4 hours.
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Alex's Raw Chocolate Pudding

Reviewed: Jan. 16, 2013
I try to make healthy snacks for my Grandchildren as often as possible; and while I don't care for avocado my Grandkids do eat Guacamole, so I thought for sure they would really like this pudding. Sorry to be a spoiler here BUT... 2 of my 3 Grandkids didn't care for it. I tasted the pudding as I was making it and it wasn't sweet enough, so I added some honey. Personally I could taste, and smell, the avocado (which was perfectly ripened). Since my Grandkids don't like it, I won't be making it again, but thank you for the recipe.
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Noodles Alfredo

Reviewed: Dec. 5, 2012
After reading the reviews I was afraid adding mozzarella may make the sauce a little stringy, so here is what I did. I melted the 1/2 cup butter in a large sauce pan and sauted 1 clove of finely minced garlic, about 30 seconds. I added 8 ounces of softened cream cheese, and only 3/4 cup grated parmesan cheese; sprinkled in some white pepper to taste and the parsley (I didn't add any salt). Stirred that constantly until the cheeses were melted and butter was fully incorporated (if the sauce isn’t hot enough it may seem grainy or separated but keep heating and stirring and it will come together.) I then added 3/4 cup of milk (didn’t have any cream) and stirred until the sauce came to a simmer and started to bubble around the sides of the pan. I put the 8 ounces of hot, cooked and drained noodles into a serving bowl and added the sauce, tossing to coat. This turned out smooth and creamy, and absolutely delicious! This sauce thickens as it cools, so serve immediately. If the sauce does thicken, or you like your sauce thinner; just stir in a little additional milk. You can add hot cooked chicken, shrimp or vegetables, along with the noodles. Also makes a great sauce for chicken or vegetable lasagna or white pizza.
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