JOSLYN H. Recipe Reviews (Pg. 3) - Allrecipes.com (1908846)

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JOSLYN H.

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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

Chicken Puffs

Reviewed: Nov. 1, 2010
They now sell solid sheets of crescent dough, so you don’t have to press the individual rolls together. Cut each sheet into 4 pieces, makes it a lot easier to use. Also, line your pans with parchment paper for easier cleanup, should you have any leaks. I make these with the chicken, onion and garlic, and then add frozen chopped spinach (defrosted and squeezed dry), mixed with parmesan cheese and enough mayonnaise to moisten. I don’t use cream cheese or butter. I often use a Calzone filling, of onion, bell pepper and crumbled Italian sausage (cooked & well drained) mixed with pizza sauce and shredded mozzarella cheese. Cubed ham, broccoli and Swiss cheese is also good. You can substitute just about any combination of cooked meat, vegetables and cheese, mixed with enough mayonnaise, sour cream, or any type of sauce to moisten; even creamed soup (undiluted)) will work. Served with a salad, makes a nice dinner or cut into quarters for an appetizer. And don’t forget dessert, use fresh fruit, sliced and mixed with sweetened cream cheese. Drizzle baked and cooled puffs with a simple powdered sugar glaze. The possibilities are endless!
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175 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Sep. 2, 2010
They now sell solid sheets of crescent dough, so you don’t have to press the individual rolls together, makes it a lot easier to use. This is a Pampered Chef recipe and calls for 1 teaspoon of dill weed, not 2. Personally I don't use dill, don't care for the flavor. I also use parmesan cheese, not cheddar. I often use a Calzone filling, of onion, bell pepper and crumbled Italian sausage (cooked & well drained) mixed with pizza sauce and topped with shredded mozzarella cheese. Cubed ham, broccoli and Swiss cheese is also good. You can substitute just about any combination of cooked meat, vegetables and cheese, mixed with about a 1/2 cup mayonnaise, sour cream, or any type of sauce to moisten; even 1/2 cup of creamed soup (undiluted)) will work. Serve with a salad, makes a nice dinner, or cut into bite sized pieces as an appetizer. And don’t forget dessert, spread dough with sweetened cream cheese, top with a fruit filling, and drizzle baked and cooled braid with a simple powdered sugar glaze.
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33 users found this review helpful

Mexican Fiesta Pasta Salad

Reviewed: Jul. 14, 2010
Thank you for trying my recipe and for your reviews. The salad is somewhat soupy at first; when I submitted this recipe I believe I stated "best when made a day ahead, to allow flavors to blend). The macaroni will absorb some of the dressing and will no longer be soupy. When I create a recipe I try to take into consideration who will be eating the food. This recipe, as written, is intended for the majority of people, with average tolerance for spicy/seasoned food. Not everyone can tolerate highly spiced/seasoned food; for those who can, they can easily add additional spices and seasonings to suit their taste. I always encourage others to add or omit ingredients to a recipe, to suit their individual tastes. Get creative, that’s what makes cooking fun! :-) UPDATE: I just realized I listed the wrong sized can of sliced Black Olives... it should be a 4.25 oz can, not the 6oz can. I notified Allrecipes about the error and they have corrected the recipe, sorry for the error.
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9 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jun. 22, 2010
I cut the sugar to 1/3 cup and it was still too sweet for us. It was definitely edible with a good texture and is good for breakfast and snacking but not with savory, dinner foods. I'll stick to more traditional, Southern corn bread recipes, with no sugar.
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6 users found this review helpful

Sugar Coated Pecans

Reviewed: Jun. 5, 2010
I have been making these pecans for at least 30 years but use 1 teaspoon of cinnamon. Some reviewers add vanilla; I find that masks the taste of the pecans too much. If you’re having a sticking problem, put 1 Tablespoon butter on a large baking sheet with sides. Place pan in the preheated oven to melt butter. Remove from oven and spread butter over entire bottom of pan. No need to drag out the Kitchen-Aid or use plastic bags, just wisk 1 large egg white and 1 Tablespoon of water until frothy, this is enough liquid to coat 1 pounds of nuts. Add the pecans to the egg white mixture and, using a rubber spatula, keep folding and stirring the pecans until completely coated. Add nuts to bowl with sugar mixture and again, using a rubber spatula, keep folding and stirring the pecans until completely coated. When the pecans are properly coated, there will be no sugar mixture left in the bowl. Be sure to spread pecans on the buttered baking sheet, in a single layer, and don’t forget to stir every 15 minutes while baking. I bake mine at 300 degrees F for 1 hour and have never had a problem with the nuts burning. Let cool completely before storing in an airtight container and store at room temperature. Will last several weeks, if they aren’t eaten before that!
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89 users found this review helpful

Italian Vegetable Soup

Reviewed: Apr. 17, 2010
Similar to my recipe for Minestrone soup but I add 1 can kidney beans and 1 can white cannellini beans. In place of the water, I up the amount of liquid and use (4 to 6 cups) of beef broth or stock. We prefer baby spinach in place of cabbage and I also add a couple of peeled and cubed red skinned potatoes. I have never use ground beef or corn but might try it next time. Since beef bouillon granules are mainly all salt, 5 teaspoons seems too much to me. I'd add 2 teaspoons at first and increase if necessary to suit your taste. You can always add more bouillon but you can't take it out once added. Unless you plan on eating the entire pot of soup, definitely cook your pasta separately, spoon into bowls and ladle hot soup over. All-in-all a hearty meal. Sprinkle with Parmesan or Romano cheese and serve with lots of crusty Italian bread, for sopping up.
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1 user found this review helpful

Resurrection Rolls

Reviewed: Apr. 8, 2010
Basically this is the 1969 Pillsbury Bake-Off Grand Prize winning recipe "Magic Marshmallow Crescent Puffs". The original recipe made 16 puffs. Also, flour was mixed in with the sugar/cinnamon mixture and they were baked in muffin tins at 375 degrees. After baking, a simple powdered sugar glaze was drizzled over and chopped nuts were sprinkled on top. I used to make these ages ago when my 4 boys were young. Over the years I forgot all about this recipe. They are really good, and fun and easy to make. Now I can't wait to make them for my Grandchildren, they are still young enough not to realize that the marshmallows melt while baking... so Granny can work some magic... LOL Granny's magic making days won't last much longer though, kids nowadays are so smart, but it will be fun for now... LOL Thanks for posting, brings back lots of good memories.
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6 users found this review helpful

Delicious Egg Salad for Sandwiches

Reviewed: Apr. 1, 2010
What can you say about a basic Egg Salad recipe... you like it or you don't! This is the way I have made mine, forever, except I add very finely sliced celery because I like a little crunch. I read all the reviews and some say it's bland but that's a matter of taste. Not everyone likes highly seasoned food and for those who do, you can easily spice it up to suit your taste. Personal preference, as far as seasonings go, should never be a reason to down rate a recipe.
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25 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Mar. 26, 2010
OMG!!! I just made this cake yesterday, for my Grandson's birthday. I've had this recipe for years. 1 cup of oil is excessive though, I only use 1/2 cup. I use Devil's Food cake mix and replace the chocolate chips with 30 miniature peanut butter cups, cut in quarters, which I fold in after mixing. Bake it in 2 (9" round) layer cake pans, frost with my buttercream recipe (to which I add 1/2 cup of peanut butter) and garnish the top with additional peanut butter cups. YUMMO!!!
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2 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Mar. 1, 2010
I just made this sauce, thinking a 1/2 cup was too much, I only added 1/4 cup of sugar. It is still WAY TOO SWEET!!! I'm dumping the sauce. Since I don't have time to make another sauce, I’ll just have to use Ragu instead. I did use my own meatball recipe and I’m glad I did, because I always bake my meatballs before adding them to the sauce, at least I’ll be able to salvage them. Although I’m not reviewing the meatballs, if I could give this sauce ZERO stars, I would!!!
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2 users found this review helpful

Cocktail Meatballs

Reviewed: Feb. 5, 2010
I'm 67 and this recipe has been around forever... they're always a hit, where ever I take them. Definitely bake the meatballs before adding them to the sauce. I bake mine 25 to 30 minutes. The correct chili sauce is a tomato based chili sauce, such as Heinz or Cross & Blackwell. Sometimes I use grape jelly in place of the cranberry sauce (same amount), also makes a very good sauce. If you are making this for a group, trust me you'll want to double, or even triple the recipe. People don't stop at 4 or 5, they just keep eating them until they're gone... especially the guys... LOL These are addictive!!!!!
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38 users found this review helpful

Quick Garlic Breadsticks

Reviewed: Jan. 19, 2010
OMG! This really gave me a chuckle... LOL! I have been doing this for longer than I care to admit. Also make the pizzas on hamburger buns, mentioned by a previous reviewer. Don't know why I didn't think of this as a recipe, because it really is... and a good one. Being a saltaholic, I use 1/2 garlic powder and 1/2 garlic salt. Never tried basil but will tonight, with spaghetti and meat balls. Thanks KYcooky for bringing this simple, yet tasty, recipe to the attention of others.
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13 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Jan. 8, 2010
Since I’m always willing to try new recipes I tried this one, before reviewing it. While different from mine, this is a good recipe. I’m 67 years old and yes, Italian also (which doesn’t make me an authority)! I have been making my variation of Pasta Fagioli for a long time and I always use celery. For a reviewer to make such a broad statement that celery or carrots are NEVER in Pasta Fagioli, is just wrong. If you like celery or carrots in your Pasta Fagioli, by all means USE THEM! This is a peasant or farmers type meal and they had to use what they had on hand. Yes this is basically a bean and pasta soup without meat, although there are authentic recipes that use Pancetta (Italian bacon), obviously from peasants with more Lira than the average peasant… lol… so if you want meat USE IT! After all, you’re cooking to please yourself and your family. If you check Lidia Matticchio Bastianich’s recipe, (from Lydia’s Italy on PBS) her recipe has potatoes, carrots and ham hocks in it. So you see, as with any recipe, there are probably as many variations as there are cooks, and all recipes are authentic to each individual cook. Experiment and cook to satisfy yourself, that’s what makes cooking fun and exciting! Mangia!
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60 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 23, 2009
Well I guess you CAN teach an old dog, new tricks! I've been baking over 60 years and I'm here to tell you, these are the "BEST" Chocolate Chip cookies I've ever made. Crispy on the outside and soft on the inside. After reading other reviews, I added 1 teaspoon of baking powder and 1 tsp of salt to the dry ingredients, and upped the Vanilla to 1 Tablespoon. I did refrigerate the dough overnight. The next morning I let the cookie dough set out on the counter about an hour. For consistent sized cookies, I used a small ice cream scoop (about 1-1/4" across). While these cookies don't seem to spread out as much as some, they will spread out. Cookies need room to bake correctly, so don't crowd your pan. I placed mine about 1-1/2” apart, on a parchment paper lined cookie sheet. You can use the parchment paper over again for the next batches. I put the cookie dough back in the refrigerator between batches because I noticed, as the dough got warmer, the cookies spread out more as they baked. For my oven, I baked the cookies 11 minutes, at 350 degrees. This make an enormous amount of cookies, I got about 14 dozen (2-1/2") cookies. I would suggest making 1/2 a recipe for a normal sized batch. Of course if you like "enormous sized cookies"… GO-4-IT and make the whole recipe, just remember to place them further apart and bake them longer.
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1 user found this review helpful

Ginny's Cheezy Macaroni

Reviewed: Dec. 12, 2009
If you are looking for a creamy, comfort food type, Mac & Cheese... this isn't it! Personally not what I think of when I want Mac & Cheese. The milk curdled and it looked like cottage cheese had been mixed in. You know how Cheddar Cheese separates, and doesn't melt to a creamy consistency? Well that’s what it did! You could feel the graininess of the Cheddar Cheese in your mouth. If you are going to try this recipe, I would recommend a creamier cheese, with a better melting consistency. If you use salt in your cooking, this definitely could have used salt (yes, even with all that cheese) and some additional flavors, perhaps garlic powder or onion powder. After reading other reviews, I doubled the cheese but that didn’t help. I used 8 oz. Cheddar and 8 oz. of a Monterey Jack/Colby Blend, 1/2 tsp. white pepper and 1/2 tsp. dry mustard powder. Easy isn’t always good! Cooking the macaroni and making a cheese sauce isn’t really that much more difficult or time consuming and, bottom line, well worth a little extra effort. I won’t be making this recipe again.
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2 users found this review helpful

Easy Avgolemono Soup

Reviewed: Dec. 2, 2009
I was home alone tonight and we had our first snow shower of the season: put a chill in my bones thinking of what's to come... LOL Saw this recipe and figured a nice hot bowl of soup would warm me up. Well if you like canned, cream of chicken soup... go for it. To me this was nothing more than that... canned cream of chicken soup, with some lemon juice and a bit too much rice. Some recipes, made fast and easy, just don't measure up. Won't make again, but now I'm on the hunt for a really good recipe for authentic Avgolemono Soup, which really isn't that difficult or time consuming to make, in the first place.
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5 users found this review helpful

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