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

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JOSLYN H.

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American Potato Salad

Reviewed: May 14, 2003
Greetings all! :-) Thank you for trying my recipe, and for your reviews. This is a good, basic recipe and best when made a day ahead to allow the flavors to blend. What fun to read what others have added, mustard, pickles, bacon, radishes, etc. Because everyone’s tastes vary, as mentioned in the description, I encourage you to add "additional ingredients" to make this recipe "your own". Don’t be afraid to experiment, that's what makes cooking fun. When adding bacon or chopped dill pickles, you may want to reduce the salt called for in the recipe. Have Fun and Happy Cooking! Joslyn
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266 users found this review helpful

Oven Fried Chicken III

Reviewed: Jun. 2, 2004
Very easy to prepare, less then 5 minutes, and the oven did the rest. We enjoyed this recipe and will make again. I used (2) large boneless, skinless chicken breasts. The chicken was very good but a bit dry, could be my oven. Next time I will reduce the cooking time (for 2 pieces) to 35 or 40 minutes. I used 1/4 cup of mayo and cut the other ingredients by half. I agree with one of the other reviews, it could be a little spicer, so next time I will add some additional spices to suit our taste. I baked the chicken on a cookie sheet, lined with aluminum foil that was sprayed with oilve oil and clean up was a snap too. Thanks Elizabeth!
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2 users found this review helpful

Parmesan Puffs

Reviewed: Jun. 29, 2004
After reading previous reviews, I added 1/2 tsp. crushed garlic and an 1/8 tsp. cayenne pepper to the milk and butter mixture, for additional flavor. The dough is quite similar to cream puff dough. I am used to working with this type of dough, as I have been making cream puffs for 30 years. These puffs did not rise correctly, did not brown nicely and they collapsed as they cooled. I can only assume the addition of the cheese produces a heavier dough. The flavor was good but the finished product was disappointing.
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1 user found this review helpful

Danish Almond Puff

Reviewed: Dec. 9, 2004
Thank you, thank you, thank you, I had this recipe years ago. This is from an old cook book, which I lost while moving. I would often put a thin layer of Solo fruit filling, or almond paste, over the crust, between the two layers. Easy and elegant dessert, great for company.
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20 users found this review helpful
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Oven Baked Jambalaya

Reviewed: Sep. 21, 2005
Greetings all! :-) Thank you for trying my recipe, and for your reviews. Some have commented on the rice being under cooked, or mushy, and I'd like to address that issue. When I say stir half way through, please be sure to stir completely, from the bottom up and all around the sides. Oven temperatures very dramatically and not everyone has the same type of cookware. For my old oven, and the very large enameled roaster pan I use, the rice did cook correctly. I recently purchased a new gas stove and nothing cooks the same (wish I had my old stove back...LOL). It now takes 1 3/4 to 2 hours in my new oven. With this in mind, I suggest checking the rice more often during the baking time, or adjusting the cooking time and/or temperature to suit your oven and cookware. If you cut the recipe amounts by half, please remember to adjust the cooking time too. While cooking, the rice will absorb some of the spices; therefore the finished dish will not taste as spicy as it does before cooking. The amount of spices listed is for those with average tolerance for spice. Feel free to use more, or less, to suit your taste. Traditionally Jambalaya has more of a porridge consistency; therefore the rice will absorb most of the juices. If you prefer fluffy rice, surely you can cook the rice separately. If you like a soupy consistency, you can use less rice. This recipe can also be prepared in a large stockpot, on the stove top, if you prefer. I find it scorches easier though, so watch it closely.
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235 users found this review helpful

Baked Ziti I

Reviewed: Dec. 2, 2006
This recipe is close to my own recipe, except I've never used sour cream in my Baked Ziti before. With all the 5 star reviews, I thought I'd try it. After all, there's always room for improvement... right? Well, after being asked "why did you have to go and change your recipe"... a couple of times too many, I decided I'll stick to Ricotta. Thanks anyway.
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2 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Feb. 9, 2007
This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick.
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829 users found this review helpful

Spool Sugar Cookies

Reviewed: May 15, 2007
Oh what fun... I just love the flower design. I have been making this cookie for many years. AKA "Amish Sugar Cookies". Because the dough is so soft though, I found if I use 4 3/4 cups of flour, the dough is a bit easier to handle and refrigeration isn't necessary. I always used to flatten the cookies with a fork, in the old, boring, crisscross pattern used for peanut butter cookies. Using the thread spool just makes a wonderful cookie look even better. And since they say "we eat first with our eyes" maybe the flower design makes them taste even better too... LOL Thank you, Jacquie, for the great idea.
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15 users found this review helpful

Creole Seasoning Blend

Reviewed: Nov. 7, 2007
Thank you for trying my original Creole Seasoning Blend, and for your reviews. While Creole seasonings all have similar ingredients, the combinations and ratios do differ. I was never happy with the commercial blends so, through trial and error, I came up with a blend that has a good amount of heat while still allowing the flavors of the spices and herbs to come through. I’m flattered that “gumbopages.com” has chosen my original recipe to post on their website, although they tweaked the recipe a bit by adding celery seed and omitting the salt. Creole recipes always start with a roux and “The Holy Trinity,” which consists of approximately equal amounts of diced onion, diced celery, and diced bell pepper, so for me; I don’t feel celery seed is needed in this blend. I realize some of you may be on salt restricted diets though, and you can certainly reduce the amount of salt, or omit it completely. Happy cooking!
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6 users found this review helpful

Chocolate Toffee Crunch Bars

Reviewed: Dec. 22, 2007
These tasty treats are a favorite of my Daughter-in-law and have become a holiday tradition in our family. I always use 1/2 cup of butter in the crust but this year I forgot and only used 1/3 cup... OOPS! Be sure to really press the crust into the pan quite firmly and make them a day ahead of time, they'll set up and cut better. These don't always cut into perfect bars, there is always a bit of crumbling but hey they are homemade... and homemade always taste the best. If you want something that looks bakery made... I suggest you go to the bakery...LOL
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2 users found this review helpful

Puff Pastry

Reviewed: Feb. 1, 2008
THANK YOU... THANK YOU... THANK YOU!!! I had been making this pastry dough for years, until I lost the recipe. I called it "1 2 3 Puffed Pastry" because I always doubled the recipe for my LARGE extended family, for the holidays. I remembered the amounts "1 2 3" but my mind kept telling me I used cream cheese. When I found this recipe the light went on...LOL I used SOUR CREAM... not cream cheese...DUH! Roll the dough out thin (1/8" to 1/4") cut out 2-1/2" rounds of dough. Place a scant teaspoonful of Solo brand fruit, nut, or poppy seed filling down the center. Fold the sides up and over the filling, overlapping the dough and pinching together to keep the dough from unfolding during baking. Bake on parchment lined cookie sheets, in a 375 degree oven, 12 to 15 mins or until light golden brown. When baked, cool completely on wire rack and dust with powdered sugar. Since there is no sugar in the dough you can even use savory fillings of cheeses, vegetables or meats, for great appetizers. I can't THANK YOU enough, Patti. My family will be delighted, that I can make one of their favorites once again.
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99 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 14, 2008
My family and I really liked this. Half the bread was eaten before it cooled completely. Nice moist bread, not overly sweet, with a pleasant texture. I made a double recipe and added 1 cup of raisins to one loaf; mixed in with the dry ingredients prior to adding the buttermilk. The raisins added a touch more sweetness and we all agreed we like the loaf with the raisins best. I wouldn’t really call this Irish Soda Bread. It’s not at all like the typical hard, hockey puck type Irish Soda Bread I’ve had in the past. I will definitely make this again, with the addition of the raisins.
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1 user found this review helpful

Real Homemade Tamales

Reviewed: Aug. 22, 2008
If you are going to take the time to make tamales, be sure to double or triple the recipe, the Tamales freeze well. You also want them to turn out perfectly. This is a good recipe but the instructions leave out a few important steps: (1.) One of the biggest mistakes is not mixing the masa dough long enough; this causes the tamales to fall apart. Mix the masa dough, with an ELECTRIC MIXER, until a small amount (1 tsp) floats in a cup of water. (2.) Position your corn husks with wide end toward you. Spread a thin layer of masa dough, completely covering the bottom 2/3 of the corn husks and place filling in a line down the center of the dough. (3.) You won't have to secure your Tamales with a toothpick or strip of corn husk, if folded properly. When folding, fold in one long side about 1/3 over dough and filling, fold in the other long side, overlapping the first (like folding a business letter). Fold down the top 1/3 and place in steamer standing upright, with the folded end down and open end up. Don’t over pack the pan, just tightly enough to keep Tamales in an upright position. If you don’t have a Tamale steamer you can use a deep pot with cover. Place a steamer basket in the bottom and stand your Tamales (open end up) in the basket, add water only to the bottom of the basket (you don’t want the Tamales sitting in water) cover, and steam. Check the water level during cooking, to make sure the pot doesn’t run dry.
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1621 users found this review helpful

Molasses Cookies

Reviewed: Sep. 20, 2008
When my Daughter-in-law gave me a plate of these SCRUMPSIOUS cookies, I asked her for the recipe and was surprised to find it was from Allrecipes.com. I have been a member for years but somehow missed these gems. These cookies are SOFT, CHEWY, DELICIOUS and FOOLPROOF. After reading all the reviews the only conclusion I can come to, for those having trouble with this recipe, is they are measuring wrong, not chilling long enough, or their ovens temperature is off. It’s certainly not the fault of the recipe. I too prefer DARK brown sugar but I still use margarine, butter makes the cookies spread out more. By the way, place day old cookies in the Micro for a few seconds and they're like they just came out of the oven. These cookies are easy to make and simply WONDERFUL!
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12 users found this review helpful

Italian Grilled Cheese Sandwiches

Reviewed: Oct. 27, 2008
This was just OK. I just don't think it beats Grilled Cheese and Campbell's Tomato Soup... Ahhhhh now that's comfort food.
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2 users found this review helpful

Croque-Monsieur

Reviewed: Apr. 4, 2009
I tried this sandwich, as written, and it was good but a bit too rich for me. Another reviewer called this sandwich a fake, which is wrong. This sandwich can be baked and broiled or fried in a pan, with or without Mornay or Bechamel sauce. Gruyère is traditionally used and is a Swiss cheese, although camembert or brie can be used. The version served with the egg on top is called a "Croque Madame". Made with tomatoes it's a "Croque Provencal," made with Bleu cheese a "Croque Auvergant." So you see, as with any recipe, there are probably as many variations as their are cooks.
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29 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 27, 2009
Ok, I’ll give this recipe 5 stars for mixing and baking methods, it worked well for me, no cracks and a decent texture (didn’t use a water bath). Only 3 stars on flavor though. To me this cheesecake fell flat on flavor and it didn’t seem sweet enough. The crust ingredients didn’t look right, so I followed the ingredient list on the box of Graham cracker crumbs. After I formed the crumb crust, I greased the sides of the pan. I then blended the cream cheese and sugar with an electric mixer. In a small dish, I beat the eggs together and added them all at once, using a rubber spatula to blend in the eggs and all the remaining ingredients, didn’t want to over mix. All said, I will make this recipe again but tweak it some; maybe a bit more sugar, and some lemon juice and grated lemon rind, so the flavor is more to my liking.
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0 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

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

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

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