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

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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

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

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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34 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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168 users found this review helpful

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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1 user found this review helpful
Photo by JOSLYN H.

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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268 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

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

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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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

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

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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4 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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3 users 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

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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2 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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32 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 “” 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

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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0 users found this review helpful

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