JOSLYN H. Recipe Reviews (Pg. 2) - (1908846)

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Pasta Fagioli

Reviewed: Oct. 30, 2012
This is almost exactly how I make my Pasta Fagioli, except I don't use red pepper flakes; don't like too much heat. I use ditilini pasta and sprinkle on some parmesan cheese. I usually double my recipe and only use 1 (8oz) can of tomato sauce for a double recipe. YUMMMy! Served with some nice crusty bread and a salad, for a great quick meal. Think I'll make some right now; it's rather blustery outside today.
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2 users found this review helpful

American Chop Suey II

Reviewed: Sep. 22, 2012
I think the younger generation... just doesn't "GET IT!" This is a mid-century recipe from a simpler time, that sooooo many seniors grew up eating (and loved as kids, I might add). It is what it is! You want to add greem pepper, mushrooms, a sprinkle of cheese; I can understand that. BUT... when people completely change the recipe by using marinara sauce, tomato sauce, stewed tomatoes, diced tomatoes, Italian or Mexican spices; it's just NOT the same recipe! And aren't we all getting a bit tired of the BUZZ word "BLAND", it's so freely used to describe so many recipes on this site. PLEASE... like it or not; rate the recipe as written.
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24 users found this review helpful

Cheesy Peas

Reviewed: Sep. 13, 2012
Tried this for lunch, with left over peas. I reduced the amounts of everything because I only had about 1/2 cup of peas. Really didn't care for this, too cheesy and the herbs were to strong for me. I prefer peas in a Bechamel sauce, with salt and white pepper to taste. Although I might try a Tablespoon or 2 of cheese melted into the Bechamel sauce next time, with maybe just a small pinch of rosemary.
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3 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Aug. 21, 2012
Made this a couple of times. Used the original recipe the first time and it was delicious but the fillling didn't thicken enough for my taste and there wasn't enough crust. *NOTE: I now use 10 peaches, cut the peaches into thicker wedges and use 1 1/2 Tbsp. cornstarch in the filling. I use 8 Tbsp butter instead of 6 for the crust. I increase all the the crust ingredients by 50% for 9x13 pan (ex. 12 Tbsp butter for 1 1/2 recipes of crust). SUPER delicious.
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2 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Aug. 11, 2012
This is almost exactly how I make my potato pancakes, but I use minced green onion and less oil/grease... so if you're looking for potato pancakes this is a great recipe.
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1 user found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Jul. 13, 2012
3 stars for incomplete directions. Iced water is a must! And knowing the size of the egg used, would be helpful. I think the problem some are having, with sticky dough, may be in the way the flour is measured. If you use the scoop and level method, you'll have more flour than you would if you spoon and level. Not knowing the method used by the recipe submitter, poses a problem. Also you can't assume that if you used 1/2 cup water one day, that you'll need 1/2 cup the next time you make the same recipe. Your dough will need more/less liquid, depending on the dryness/humidity of the day. ALWAYS add liquid AS NEEDED to obtain desired the consistency.
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9 users found this review helpful

Egg in a Hole

Reviewed: Jun. 9, 2012
I have made these for years but I do scramble the eggs for the Grandkids. I am surely going to try them using bacon grease, for the added flavor. Bacon grease only has 4.6 more calories then butter, per teaspoon, so not a dramatic difference. Sometimes we put a slice of tomato on top. This is a much heatlhier recipe at 231 calories, then the "Eggy Doodle" 803 calorie recipe, in last weeks Allrecipes "The Daily Dish". Thank you Allrecipes, for showing us all that there is a healthier version.
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1 user found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: Jun. 2, 2012
These cookies are so good, slightly crispy on the outside and soft inside… YUMMM! I did make some changes, but I don’t think it really affected the taste or texture of the original recipe much. In reading others reviews, that the cookies were too sweet, I used unsweetened coconut; which I measured and then put into my food processor to make finer. I cut the brown sugar to 1 cup, next time I will use the full amount (1 ¼ cups), they could have been a bit sweeter. Don’t use much refined sugar, so I used ½ cup coconut/palm sugar in place of the white sugar. I used 1 ¼ cups AP flour and ½ cup WHITE whole wheat flour; used 1 cup of mini chocolate chips (next time I’ll use 1 ½ cups) and then refrigerated the dough about 30 minutes. I used a 1 ½ inch cookie scoop and placed the rounded mounds of dough, flat side down, on a parchment paper lined cookie sheet (you can reuse the same piece of parchment paper for each pan of cookies). I didn’t flatten them, just left them in the rounded shape of the scoop. They spread, but not a whole lot, placing them about 1 ½ inches apart was perfect. I baked them in a non-convection oven at 350 degrees for 11 minutes turning the pan, front to back, halfway through. All ovens are different, so be sure to do a couple of test cookies, to see what temperature and time is best for your oven. Grandkids don’t care for nuts so I didn’t use any. The recipe, as I made it, yielded 96 (2 inch) very YUMMY cookies. Thanks, Woody, for a great recipe.
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0 users found this review helpful

Anzac Biscuits I

Reviewed: May 19, 2012
My 9 year old Grandson and I made these biscuits (cookies) for a class presentation on Australia. We use unsweetened coconut and added a 1/4 teaspoon salt. If your dough is crumbly, just add more water, 1 teaspoon at a time, until the dough holds together. We used a small cookie scoop (about 1-1/2” across) and flattened the biscuits a bit. After baking they came out about 3 inches across. Our biscuits were smaller, so we baked them 10 minutes @ 350F. They came out crispy but a bit tough and chewy in the middle. After they cooled for half an hour, they crisped up more. We also found them a bit greasy; next time we’ll try 1/3 cup butter and add 1/4 cup more flour, for a softer cookie (personal preference). UPDATE: I used 1 cup coconut, 1-1/4 cup flour, 1/4 tsp. salt, and 1/3 cup butter, on my second attempt; and baked them @300F, 13 minutes. They were softer, as I had hoped. Either way the flavor of these biscuit is great A Google search found the original recipe on the Australian Government Department of Veterans’ Affairs website. Sharon’s recipe is spot on, except the original recipe calls for 1 cup coconut. NOTE: The Australian Tablespoon is actually about 1 teaspoon larger than the US Tablespoon; 1 (US) Tablespoon PLUS 1 (US) teaspoon is equal to 1 (Australian) Tablespoon. Adjust teaspoon measurements, using just slightly rounded teaspoons (or fractions of teaspoon) in Australian recipes; unless it is noted that measurements have been converted to US measurements.
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14 users found this review helpful

Pud's Potato Soup

Reviewed: Feb. 25, 2012
Very good! I too use chicken broth instead of water. Before serving I use a stick blender to break up some of the potatoes, makes the soup a bit thicker. As another reviewer does, I save the bacon to top the individual bowls, along with chives and grated cheddar cheese to garnish.
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5 users found this review helpful

Stewed Cabbage

Reviewed: Dec. 14, 2011
First I have to say I like my cabbage with butter, salt and pepper; the true simple “COMFORT FOOD” way; add some "smash on your plate" boiled potatoes and I'm a happy camper. This is now my 2nd favorite cabbage recipe; and sorry... although you health conscious eaters may cringe… the butter is a MUST! Since I don't care for the sweetness of stewed tomatoes, I used a large can of whole plum tomatoes (chopped), along with the juice. I also upper the celery (2 ribs), added 1/2 a medium green pepper (diced), 1/2 a can of water, and a sprinkle of oregano.... delicious!!!
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5 users found this review helpful

Stuffing of Champions

Reviewed: Nov. 23, 2011
This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more butter (1 stick), dry sage and poultry seasoning. I bake it covered, outside the turkey and since there are no juices from the turkey I add turkey broth to moisten the bread (College Inn brand is available Thanksgiving thru Christmas), chicken broth will also work; bouillon is all salt. I also mix in some grated carrot, adds a little color. I cook the vegetables and seasonings in the butter until almost tender, then gently fold into the bread cubes, alternating with broth and bake at 350 degrees until heated thru, about 40 to 45 minutes... YUM!
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82 users found this review helpful

The Best Meatballs

Reviewed: Oct. 25, 2011
This recipe is from Rao's Restaurant in Harlem NY. Only difference is less water and more garlic; Google it for yourself. How can you take credit for someone else’s recipe?
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17 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 11, 2011
With all the 5 star ratings, I had to try this recipe. Unfortunately this Pumpkin Bread was way too sweet… 3 cups of sugar? We’re eating it… but I’m glad I halved the recipe. After looking for another Pumpkin Bread recipe to try next, I realized this recipe is basically the LIBBY'S® Pumpkin Bread recipe. LIBBY'S® recipe uses 1/2 cup orange juice instead of 2/3 cups water, 3 cups flour instead of 3 1/2 cups, and 5 teaspoons of Pumpkin Pie Spice instead of measuring out the different spices separately. LIBBY'S® recipe does call for 1 cup of fresh or frozen cranberries (optional in my opinion). I would think with the orange juice and the tartness of the cranberries, in the LIBBY'S® recipe, 3 cups of sugar might be appropriate but without orange juice and cranberries, 3 cups of sugar is just way too sweet. Also, 1/2 cup oil and 1/2 cup applesauce might be a little healthier choice. Sorry, I’m still on the hunt for a better, and somewhat healthier, Pumpkin Bread recipe.
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3 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 1, 2011
Is the amount of potatoes correct; or is there a typo? 2 cups of Mayo, 6 eggs and a pound of bacon for only 2 lbs of potatoes? That seems excessive to me. To start I'll try 1 cup of Mayo... (Hellman's of course), 3 eggs and 1/2 a pound of crispy bacon, I can always add more if I think it's needed; or I could probably use 4 to 5 lbs of potatoes. I'll post an update after I make this recipe. UPDATE: I made this recipe today, July 3rd. As written I found 2 lbs of potatoes just wasn't the proper ratio to the amounts of mayonnaise, eggs and bacon. I wound up using about 5 lbs of potatoes. I also added more celery, 3 ribs, 2 green onions thinly sliced, and a small green pepper, seeded and dice fine. With these additions, the 2 cups of mayonnaise and 6 eggs were the perfect amounts; although next time I would only use 1/2 lb of bacon, 1 lb was still a bit too much. I'm sure this will taste even better tomorrow, for our July 4th cook-out.
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87 users found this review helpful

Garden Tuna Sandwiches

Reviewed: Jun. 7, 2011
Waaaaaaaay too much mustard! Should have put a little at a time until it had enuf for for our tastes. Didn't add the carrots but sub with finely sliced celery. It's ok but probably won't make again.
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2 users found this review helpful

Amazing Chicken

Reviewed: Apr. 27, 2011
Our D-D-I-L, (who is a better cook than she thinks she is) made this for dinner and it was... well… “Amazing”! She used large, thick, boneless, skinless chicken breasts, which she cut in half lengthwise. She did add dry ranch dressing mix to the mayo and sprayed olive oil over the tops, as suggested in previous reviews, before baking at 425 degrees for 30 minutes. She thought the chicken was just a tad dry, I thought it was tender and delicious. Every oven is different though, so perhaps checking after 25 minutes might be a suggestion for others. Imagine, spending a great evening with your Grandchildren and having an “Amazing” meal, what more could Grandparents ask for! :-)
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4 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Apr. 12, 2011
Just made this, with suggested changes of 2 eggs in the corn bread batter, and in the chicken mixture; 1/2 cup sour cream and undiluted canned soup (I used cream of celery soup, what I had) and I omitted the salt, there is more than enough in the soup. Turned out very good. I used about 2 1/2 cups of chopped rotisserie chicken and added 1/2 cup leftover chopped broccoli (only because I wanted to use it up). I may tweak it a bit more next time. Since all ovens do not heat the same it took a little longer to bake, almost 45 minutes in my oven.
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8 users found this review helpful

Flatlander Chili

Reviewed: Mar. 11, 2011
Was etable... but... Waaaaaaay too soupy for us. Omit the tomato juice and add a couple can of diced tomatoes instead. Also had too much chili powder and cumin for our tastes. I used V8 in place of plain tomato juice and left out the celery and green pepper; and as always, grated the onions (for my picky eaters)... lol.
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3 users found this review helpful

Alfredo Mostaccioli

Reviewed: Feb. 28, 2011
Not enough sauce for a full pound of pasta, I'd triple the sauce amounts. The sauce is thin and the pasta soakes it up as it sits. Used fresh pressed garlic, 3 cloves, and omitted the salt. I've had better, won't make again.
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5 users found this review helpful

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