JOLARA Recipe Reviews (Pg. 1) - Allrecipes.com (1950428)

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Chef John's Swedish Meatballs

Reviewed: Apr. 24, 2014
These Swedish meatballs were delicious! I only had ground beef on hand so used 2 lbs of that and I was out of bread crumbs so dried out some bread slices in the oven and crushed. Will definitely be making this again, thank you for sharing Chef John!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 5, 2010
This is a very good idea for a soup but not 5 star worthy as is. I added all ingredients into the crockpot and like others, I used 3 frozen chicken breasts instead of pre-cooked and let them simmer with the soup. I also added 2 cans of Rotel in lieu of the tomatoes & green peppers separate. Finally, I added a bag of frozen Southwest Veggies which contained Corn, Bell Pepper, Black Beans and Broccoli bits. With the added ingredients/changes I feel made this a MUCH better soup.
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Beer Bread I

Reviewed: Oct. 5, 2010
YUM! This bread is SO GOOD!!! Only thing I did different was add 1 handful of finely shredded Mexican cheese to the batter. I took the advice of others and I let the batter sit in the pan for about 30 min before baking. The bread baked up nice and high and the texture was light and airy. I used a bottle of my Father In Laws homemade Amber beer. Delish!
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Pumpkin Cookies V

Reviewed: Oct. 5, 2010
I made these cookies last week and they turned out great! I baked for 12 min and they were perfect. I took the suggestions of others and after dropping by scoopful I dipped a glass in sugar and lightly *smooshed* them down for even baking. The glaze was a very nice and yummy addition. My only complaint is that I think they need more pumpkin and more spices to kick them up a notch. The cookie itself baked up wonderfully soft and moist but if not for the glaze, I kind of found the flavor to be a bit on the boring side, sorry. I think I'll keep looking for another Pumpkin cookie recipe.
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Buttermilk Pancakes II

Reviewed: Sep. 24, 2010
I followed the directions precisely and these were yummy!!! I've never made pancakes that weren't from a mix. What's even better is it really isn't that much more effort to make pancakes from scratch that taste wonderful vs. just adding water to the usual pre-made mix that only make So-So tasting pancakes.
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Sangria! Sangria!

Reviewed: Jun. 26, 2010
OMG, this is SO GOOD! I made a quadruple batch for my 40th birthday party and it was a huge hit! I used frozen berries in addition to the fruits mentioned in the recipe. I also used an inexpensive Shiraz for the wine and let the mixture sit in the fridge for about 36 hrs. (After doing some online research regarding which type of wine to use, I found out that Sangria was originally made with inexpensive table wines to enhance their flavor, which makes complete sense and did the job! I can't see using an expensive wine just to doctor it up?!) I added Ginger Ale right before serving. Myself and my guests highly recommend this recipe!
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Peanut Butter Banana Oatmeal Raisin

Reviewed: Jun. 26, 2010
Yummy! I didn't give it 5 stars only because I changed it up a bit after reading the reviews. I used 3 ripe bananas, 2 whole eggs and because I added extra moisture, I had to add approx. 1 C. more each of the Whole Wheat Flour and Oats. I substituted Peanut Butter Chips for the Raisins. (Only because my family doesn't care for raisins.) Very good cookie that stayed very moist! Thank you for sharing the recipe!
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Best Lemonade Ever

Reviewed: Jun. 26, 2010
VERY good lemonade. I only gave it 4 stars because I felt it was way too sweet. I used 1 1/2 C of sugar and it was syrupy sweet. My second batch I added 1 C. of sugar and about a cup of frozen strawberries (put it in the blender first w/ about a cup of the lemonade) which added a yummy twist. Thank you for sharing the recipe Jo.
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Gourmet Pretzel Rods

Reviewed: May 12, 2010
My daughter is running for Student Body Secretary so we made 4 batches of these to hand out in hopes of some campaign votes. :0) We did it in steps and that made a bit of a difference. First we painted the caramel on and placed on wax paper sprayed with Pam until set (about 15 min.) Then we melted our Chocolate and painted it on and let sit. Finally, when that was set, we melted two bowls of white chocolate that we thinned out with some Crisco and tinted to match her school colors and drizzled over the top. Very pretty and very yummy! We were lucky enough to find 'Pretzel Bags' in the baking section at our local Walmart to give them out in. Great idea, thank you for posting the recipe Jeannie!
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Emily's Pickled Eggs

Reviewed: May 10, 2010
Sorry, I only found these to be okay but I'm not used to eating eggs this way. I have never made pickled eggs before and normally like pickled items but I found this to be a bit too hearty for me. I tasted mostly vinegar instead of the pickling spices even after allowing to marinate for 2-3 days prior to tasting. I doubled the recipe and made sure to shake the mixture in the fridge several times daily. (FWIW, I used McCormicks Pickling Spices.) I also had the problem with my eggs turning brown and spotted in color and I can only assume it was due to them sitting on the seasoning in the jar. I doubled the brining ingredients because I used a 1/2 gallon Ball canning jar to hold the dozen eggs in. My jar had FAR MORE seasoning in it than is showed in the picture. I may try this again in the future but will try cooking the spices a bit longer next time and perhaps using a bit less vinegar.
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Italian Bread Bowls

Reviewed: Sep. 10, 2008
These bread bowls worked out great for our broccoli and cheese soup. I had them rise and bake in small oven safe stoneware bowls which worked out perfectly for individual servings. For those of you who are having problems with your bread rising you may want to try a few things first. #1 Make sure you have a good active yeast, not an old one. (Note; 2 1/4 tsp of yeast = 1 yeast packet.) #2 You may want to add a tsp or Tbs (depending on preference)of sugar to the yeast/water mix to help activate the yeast faster. You shouldn't notice much of a taste difference with only a tsp. #3 If your dough is remaining flat, try the stoneware,oven safe bowl or foil method. It helps shape the loaf up for more filling space, rather than out. #4 If you are personally finding the bread on the bland side, try adding some of your favorite herbs and spices to the flour mixture. Try 1 Tbs of Italian seasoning for a more robust bread. Maybe add some grated cheese to the dough. If you are having a clam chowder, try adding a Tbs of dill to perk up the flavor. Sprinkle a bit of garlic salt or powder on the tops of the loaves after the egg wash for a bit of a zing. The wonderful thing about bread dough is it can be so versitile to suit your own personal tastes. Jump in and experiment. Just remember, a little bit goes a long way when it comes to herbs and spices. I just wanted to state that I am not adding these tips to take away from the original recipe.
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Easy Pesto

Reviewed: Jul. 11, 2008
My basil plants were going crazy, so I decided to make my first pesto. This recipe is yummy. I had so many leaves, I doubled the recipe, used 5 cloves of garlic (it was plenty)blended all in the blender. Poured it all into an ice cube tray and the double recipe filled it perfectly. Tastes great, thank you for submitting.
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Cream Cheese, Garlic, and Chive Stuffed Chicken

Reviewed: Jan. 10, 2008
I hesitate to give this a rating because I didn't follow this to the T. I gave this dish a 4 star rating only because of that fact. After reading several reviews, this is what I did with great success. I rinsed pounded my chicken breasts thin in a ziplock bag. Dried them off and added a cream cheese mixture... I used cream cheese, grated cheddar cheese & a TBS of spice mixture. (I have many different flavors of these dry "dip" packets that I bought from a local craft show. The ones you mix with 1C of mayo & 1C of sourcream. Well, I used the spicy Habenero flavored one and I have also used the sun dried tomato one). I put the cream cheese mixture in the center of the chicken and wrap the chicken breast around it to seal. I then place them on a plate, cover and fridgerate for 15 min. (This will keep them firm and from falling apart.) I then slather them with a thin layer of mayo (sounds discusting, but works great) and then roll them in seasoned bread crumbs. I bake on a oil sprayed sheet for 25 min. Tastes so unbelievably good! The seasoned cream cheese makes all the difference.
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Scottish Shortbread IV

Reviewed: Dec. 12, 2007
Amazing! Didn't change a thing. If you like shortbread cookies, you will love these! Simple,simple,simple.
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Sugar 'n' Spice Nuts

Reviewed: Nov. 20, 2007
Yum! I may have overcooked mine just a hair, I say this only because they were kinda stuck to the pan when they cooled. (total baking time was 25 min. stirring after every 10 min.)Next time, I will line my baking sheets then spray oil on them. Taste is very good. Thank you for sharing the recipe.
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Thin Mint Crackers

Reviewed: Nov. 20, 2007
:0( Gosh, I hate to give a bad review, but I am so disappointed in this recipe. I did everything exact and I too encountered my chocolate curdling once I put in the peppermint extract. I added some shortning to help thin it back out, but it never got rid of the mini lumps completely. Trying to dip, keep your chocolate warm enough, tap the chocolate off, stir til smooth ~pulling hair out~ I just gave up. I MAY try this again using peppermint oil as one other reviewer suggested, but for now, I am grumbling about just wasting a batch of good chocolate and how to fancy the ones I already did so that they don't appear like lumpy chocolate things. I suppose I'll melt some white chocolate and ribbon it on the cookies.(sigh)
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Shredded Beef Enchiladas

Reviewed: Nov. 20, 2007
Our family LOVES this enchilada recipe. I get rave reviews whenever I make this.
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Sauteed Apples

Reviewed: Oct. 29, 2007
Yummy. Made exactly as recipe stated. Served with a pork roast dinner.
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Light Wheat Rolls

Reviewed: Oct. 1, 2007
Yummy! I made these to go with the Ham & Potato soup from this site. My first time making "rolls" and I have to say they turned out beautiful. I made the recipe exactly as stated (except I did add 1 TBS of sugar with the yeast while it dissolved). I didn't however roll them into pinwheels. I just formed into dough balls and baked in "large" muffin tins. Beautiful, tasty, soft & easy.
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Iced Pumpkin Cookies

Reviewed: Sep. 24, 2007
Hit the spot! Made these yesterday with my daughter. Very good. These are "cake like" cookies, so if you are wanting something thinner, this cookie is not for you. We made the recipe exactly as stated minus the frosting and they were yummy! BUT, we did drop the temp to 375 and baked for exactly 8 min. on a parchment lined cookie sheet as other reviewers suggested. Perfect!!! no underdoneness, no burnt bottoms.
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5 users found this review helpful

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