JAN369 Recipe Reviews (Pg. 1) - Allrecipes.com (1933120)

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Peanut Butter Cup Cookies

Reviewed: Dec. 12, 2009
Absolutely the most easiest cookies I've baked. As other reviewers suggested, I put the peanut butter cookies in the freezer before I pushed them into the cooked batter. This recipe is definitely going into my saved file! Thank you.
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2 users found this review helpful

Pineapple Filling

Reviewed: Nov. 18, 2009
Really good recipe. But I had to make it twice to get it right. I don't have a double boiler, so I put a smaller pot in a larger pot. The first time, it never got thick enough. Frustrated, I put the mix in the fridge and thought I could just use it as a topping for ice cream. The next day, I tried it again. This time it took FOREVER, but it eventually thickened up. I realized that the first batch never thickened up because the pot never got hot enough. So, I grabbed the previous batch from the fridge and put it in a pot directly on the burner on low. And it actually thickened up quickly! The end result is a wonderful filling. Thanks again for the recipe.
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3 users found this review helpful
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Banana Muffins II

Reviewed: Nov. 9, 2008
Absolutely delicious! Right before placing them in the oven, I sprinkled a little bit of raw sugar on top to give them a "crunch". Thanks for the recipe!
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1 user found this review helpful

Scrambled Egg Brunch Bread

Reviewed: Nov. 7, 2008
I can't believe how quick and beautiful this dish came out! I made two for a surprise wedding shower for a co-worker and they were a hit! I made one with no meat (for the vegetarians) and one with deli turkey instead of ham. I also replaced the cheddar cheese with pepper jack cheese for an added kick. It was the first thing to go and everyone asked for the recipe afterwards! I will be making it again soon. Thank you this recipe.
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2 users found this review helpful

Original Nestle® Toll House Chocolate Chip Cookies

Reviewed: Nov. 7, 2008
I love these cookies! This is my go-to recipe for cookies. To make sure it doesn't go flat, first, make sure that you cream the butter when the butter is room temperature. If the butter is cold, it will not cream correctly and it will leave big butter chunks in your batter, which will melt and flatten your cookies during baking. If you notice that your batter is too sticky, put the batter in the fridge for about 15 minutes to firm up. The cookies will come out perfect every time.
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1 user found this review helpful

Thai Chicken Pizza

Reviewed: Aug. 2, 2008
Very, very, very good recipe! I made this pizza for game night at a friend's house. The pizza was very filling, so I could only eat one slice. A couple of people were vegetarian, so I only put the chicken on half of the pizza. Even after 6 months, I still get compliments on that pizza! Thanks for the recipe!
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1 user found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Aug. 2, 2008
Great alternative to all the gluten-free cakes out there. I poured the batter into ramekins for individual servings. When I pulled them out of the oven, it smelled so good, I tried to pull one out to try. Big mistake. It crumbled all over the place. I read some of the reviews and decided to let them cool completely, then put then in the fridge for a few hours. When I pulled them out after dinner, they were perfect! Very dense, very chocolatey, and great with some sliced strawberries that I had marinating in honey. Everyone was so suprised when I told them it was made of garbonzo beans! Thanks for the great recipe!
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5 users found this review helpful

Almond-Crusted Tilapia

Reviewed: Aug. 2, 2008
OMG, this is definitely a great recipe! I didn't have any lemon pepper, so I seasoned my fish with salt, pepper, garlic powder and onion powder. I didn't have any flour, so I skipped that step. Luckily, I used a non-stick pan, as I noticed that the fish stuck to the pan a little. It must have been the parmesean cheese melting. And a little squeeze of a lemon complimented the fish very nicely. It was quick, easy, and it tasted so good! This will quickly become a staple at my home. Thanks again for the great recipe!
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Blackened Tuna Steaks with Mango Salsa

Reviewed: Jul. 25, 2008
WOW! I've been wanting to make Ahi tuna and came across this recipe. I can't believe how good this was! My husband said it was better than some of the ahi tuna we've had in restaurants! I did make just a couple of changes: 1-I added avocado to the mango salsa. Just thought it would taste good. It did! 2-After marinating the tuna, I only seasoned it with onion powder, garlic powder, paprika, salt and pepper. 3-I coated the tuna steaks with black and white sesame seeds. 4-I like my tuna very rare, so I only cooked each side until it was opaque in color. But when you sliced the fish, the bright red color showed thru. This is a fantastic recipe. Thanks so much!
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70 users found this review helpful

Paprika Pork Chops

Reviewed: Jul. 23, 2008
I was looking to do something new for some pork chops and found this recipe. I happened to have some really good, natural sauerkraut (without vinegar), creme fraiche (instead of sour cream), and an onion. I did have to broil my chops a little longer as they were thicker. But everything tasted wonderful together. I served it along with some heirloom tomato slices sprinkled with lemon juice, olive oil, and parsley. Even my husband who doesn't like sauerkraut loved it! This is definitely a keeper, and I'll be making it again soon. Thanks again for the great recipe!
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Bacon Cheese Muffins

Reviewed: Feb. 17, 2008
I didn't have any bacon, so I used two Aidells spicy cajun sausages that I minced. I also like my food a little spicier, so instead of cheddar cheese, I used pepper jack. These were unbelievably good and very easy to make! Thanks for the recipe.
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Fried Plantains

Reviewed: Feb. 9, 2008
Very black and very soft plantains work best to get the carmelization you want. Even during the frying process, if you accidentally burn a couple, those are the pieces that people in my house fight over.
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12 users found this review helpful
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To Die For Blueberry Muffins

Reviewed: Feb. 9, 2008
Followed the almost recipe completely. I did add a dash of cinnamon and freshly ground nutmeg into the batter and in the topping. I didn't melt the butter in the topping as others suggested. I cut the butter into tiny pieces then using my fingers mixed it with the cinnamon, sugar, flour into what resembled course meal. I filled the muffin pan to the top with the batter and used all of the topping. The tops did spread quite a bit and I was glad I placed another pan lined with parchment paper underneath the muffin pan to catch any drippings. Yum! My husband and I just finished our 1st muffin and we can't wait to have another! Thanks for the recipe!
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2 users found this review helpful
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Vegan Brownies

Reviewed: Feb. 8, 2008
very good brownies! i usually make a smaller batch and bake them in individual servings. i also sometimes substitute the vanilla for mint extract for chocolate mint brownies. it is a little crumbly, so i bake them for only 20 minutes. thanks for the recipe!
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3 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 3, 2008
Very easy recipe. Made it exactly. I made enough for 8 servings and froze them with directions to bake at 450 degrees for 16 minutes. Whenever I need a quick dessert, I pop one in the oven. Thanks again for the recipe!
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2 users found this review helpful
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Oatmeal Peanut Butter Cookies

Reviewed: Dec. 16, 2007
My husband loves peanut butter cookies, so I made a batch of these. They are so delicious and professional looking. I used crunchy peanut butter and a mixture of butterscotch and chocolate chips. I will be making these often. Thanks again for this great recipe!
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Sugar Cookie Icing

Reviewed: Dec. 16, 2007
This really is one of the best icings I've used for my sugar cookies. The almond extract gave the cookies a great taste. This icing is rather thick, so I make about half of it and outline the cookies to make a "border". Once it is dry, I then make the other half a little thinner and color in the borders. Thanks for a great recipe.
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1 user found this review helpful

Golden Rum Cake

Reviewed: Dec. 16, 2007
I absolutely love this cake. I've used it many times and everyone always asks for the recipe. It's in fact the closest rum cake to the one I brought back from the Caribbean. My favorite combination is the Devil's food chocolate cake mix and the chocolate fudge pudding mix. Poking the holes with a barbeque skewer really helps the rum run through the cake. Every so often, I also turn the cake pan sideways to evenly distribute the rum. I've even made mini rum cakes by using a muffin pan instead of the bundt cake pan. Thanks again for this wonderful recipe.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 12, 2007
These are so good! Added 1/4 cup more flour, tossed in some diced crystalized ginger and rolled the dough into little balls. I then flattened them out a little bit in some raw sugar, and baked for 7-8 minutes. They were delicious. Thanks again for the recipe!
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Cinnamon Hazelnut Biscotti

Reviewed: Oct. 22, 2003
This recipe is definitely a keeper! Everyone at work asked for the recipe and in 2 hours, the 2 batches I made last night were gone! I did use walnuts instead of hazelnuts, and added 5 minutes to the suggested baking times. (I like my biscotti a little harder). As some people suggested, I also added 1 more teaspoon of cinnamon, which made all the difference. Thank you so much for sharing this recipe!
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