Josh Recipe Reviews (Pg. 1) - Allrecipes.com (19633560)

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Meatloaf Cupcakes

Reviewed: Apr. 1, 2015
I made these for a child's birthday party. I riced the mashed potatoes with some cream and butter and piped it on top of the 'cupcakes' with a very large star tip. It looked great!
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1 user found this review helpful

Easy Cranberry Orange Relish

Reviewed: Nov. 3, 2013
Similar to what I make every year, except I just throw a quartered, thin skinned orange into the processor with the cranberries and process away. I always start with a 1/2 cup of sugar, and add more, if necessary. This was the recipe that was always on the Ocean Spray bag, but they seem to have changed it. Oh, and I'm not sure I would add cinnamon. That somehow does not sound like it would mix well.
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11 users found this review helpful

Roasted Pork Loin

Reviewed: Jun. 11, 2013
Very good if you like rosemary and garlic. We really enjoyed it. For those of you who said it came out dry, you need to remove the roast from the oven when the temperature is around 135 or 140 at the most. Then, tent it with aluminum foil and let it rest for at least ten minutes to let the juices reabsorb. The residual heat will continue to cook the roast and it should reach an internal temp of 145. Anything more than that and it will be dry.
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16 users found this review helpful

Shrimp Summer Rolls with Asian Peanut Sauce

Reviewed: Jul. 6, 2012
These were fab! I also used some bagged cabbage to save time because I had to make a bunch of them. If you are having trouble with the wrappers ripping, you might be getting them too wet. Just dampen them and allow the water to be absorbed.
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7 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Mar. 20, 2012
Great recipe. I cut the chicken into 'fingers' and served them as an appetizer with a thick marinara to dip them into. I also baked them on a rack so that they crisped up on the bottom as well as the top.
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16 users found this review helpful

Irish Potato Casserole

Reviewed: Mar. 15, 2012
Sorry, there is nothing Irish about this except for the potatoes. If you want a great Irish potato dish, try colcannon.
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5 users found this review helpful

Red Velvet Pancakes

Reviewed: Dec. 4, 2011
I'm sorry, I don't get the whole "red velvet" thing. Red food colouring adds no flavour - in fact it tastes absolutely disgusting. It does nothing but add unnecessary chemicals and a bitter taste to anything you make. I'd rather leave it out and just make chocolate pancakes.
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34 users found this review helpful

Triple Dipped Fried Chicken

Reviewed: Nov. 12, 2011
I tried this recipe after reading the reviews so I also doubled the spices, except for the black pepper. I also added a dash of tabasco to the wet ingredients. To boost the flavour of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of tabasco. Chicken was flavourful and moist and the coating was crispy and delicious. Make sure your oil is hot enough and, if you fry in batches that it comes back up to temp between batches. This will prevent greasy coating.
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174 users found this review helpful

 
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