Janet G. Recipe Reviews (Pg. 1) - Allrecipes.com (1190911)

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Janet G.

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Marinated Baked Pork Chops

Reviewed: Jan. 21, 2011
We tried this recipe exactly as written, with exception of cooking time, and found it to be quite bland. I like the base flavors, but next time I will omit most of the oil (it's not needed and it mutes the other flavors), add mustard and some herbs, perhaps rosemary. Cooking time, in my opinion, is too long for today's pork. I used 1" thick, bone-in chops, and cooked for 40 minutes and let stand for 5.
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2 users found this review helpful

Salmon Spread II

Reviewed: Feb. 17, 2010
Extremely versatile recipe. I wanted to use fresh salmon but couldn't find it on sale so used canned which was cheaper and it turned out wonderful. HINT: if using canned salmon, be sure to get a brand that is marked "boneless & skinless." I spent forever picking through pulverized fish bones :) My additions: couple drops of liquid smoke for a hint of savory, a couple pinches of dill weed, and replaced the salt with 1/4 tsp of Penzey's Trinidad Spice which is a mix of salt, lemon peel, garlic, clove & ginger. Not overpowering, just gives it a nice layering of flavors. Next time I'll try the recipe as written because it sounds great too! Thanks for the addition to my recipe box
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13 users found this review helpful

Angel Chicken Pasta

Reviewed: Oct. 28, 2008
Pretty darned good stuff! I gave it 4 stars because I modified it a bit. I use about half the chicken and double everything for the sauce (except for the Good Seasons Italian Dressing - I only use 1 1/2 packs to cut down on the saltiness). I saute the chicken breasts and then cut them up, add to the sauce, and bake for about half an hour. I also use Penne pasta because I think this sauce is too thick and rich for Angel Hair. The recipe is a keeper though.
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2 users found this review helpful

Monster Cookies VI

Reviewed: Jan. 29, 2008
This is exactly what I was looking for! I didn't change any ingredients, but I used a large Pampered Chef scoop (the one for muffin batter) and baked 6 at a time on a cookie sheet lined with parchment paper. Baked for 11 minutes and then let rest on the cookie sheet for 3 minutes before transferring to a cooling rack. Texture and taste was great and I'll be interested to see if that changes any the next day - assuming any are left :)
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2 users found this review helpful

Creamy Dill Dipping Sauce

Reviewed: Jan. 20, 2007
This is our favorite dill sauce recipe and the only one I use anymore - have thrown all the rest away! The simplicity of this sauce allows the flavors of what you are serving it with to shine through which is exactly what a sauce SHOULD do! So many other sauces are heavy and overpowering but this is perfection. We enjoy this most with smoked salmon. I always use fresh lemon juice whenever it is called for - I find it makes a huge difference.
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5 users found this review helpful

Holiday Cranberry Sauce

Reviewed: Nov. 21, 2006
WOW! This stuff is so good I couldn't stop eating it out of the saucepan and I've never been a fan of cranberry sauce! If you can boil water, you can make this. After reading other reviews, I decreased sugar to about 1 1/2 cups and I grated the zest of one small orange right over the pot as it cooked, which I think gave it just the right layering of flavors without overpowering it. Thanks for the recipe - it's a keeper and has now joined my holiday recipe collection.
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158 users found this review helpful

Cola Pot Roast II

Reviewed: Nov. 12, 2006
This was wonderful and the recipe is very versatile. My husband said that this was one of those wonderful meals that reminded him of his grandmother. And I'm a very good cook and cook a lot so he's used to good food - so this was the ultimate compliment. I "pantry cook" with whatever I have on hand so changes I made were: used more carrots, no celery, used a packet of McCormick Pot Roast Seasoning rather than brown gravy and onion soup mixes. I used two tri-tip roasts for a total of 3.5 pounds and rubbed them with kosher salt, pepper, and herbs, then seared in olive oil. Placed them in a crockpot, added all the other stuf as directed, cooked on high for 2 hours and then low for another 7. After that I ladled a good amount of the liquid into a saucepan and stirred in a bit of flour water, cooking over med-high heat until gravy was thickened. Served with brussel sprouts and Mom's Zucchini Bread (from allrecipes.com) Delicious!
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18 users found this review helpful

Caramel Popcorn Balls

Reviewed: Oct. 30, 2006
I don't know if I did something wrong - but mine turned out way too chewy and have very little flavor. I followed the recipe as written but I'm going to have to rate my results as a flop. Glad to hear everyone else is having more success!
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3 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 20, 2002
Simply excellent! When I served this to my husband and one of his friends I told them that it was a new recipe and I couldn't vouch for it as I hadn't tried it yet. After his first bite the friend said "You should vouch for it! You should definitely vouch for it!" and my husband told me to replace the traditional Thanksgiving pumpkin pie with this recipe. Thanks for an outstanding addition to my recipe box. Don't change a thing.
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6 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Sep. 12, 2002
Wonderfully easy for a weeknight salad and pretty enough for company. We followed other reviews and topped each individual salad with the cranberries (so they don't fall to the bottom) as well as with some crumbled blue cheese. Otherwise, I wouldn't change a thing!
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5 users found this review helpful

Pasta Primavera Sauce

Reviewed: Aug. 29, 2002
Very easy and quick to make. Loved the fact that I could enjoy my fresh veggies yet let dinner cook while I relaxed with a glass of wine with my husband. I'm not used to a tomato-based primavera sauce though so to me it was more like a garden vegetable marinara type of sauce. It was very flavorful and we will have it again. I used vegetable broth instead of just water. Also, we prefer our broccoli to be a little crisper, and not quite as cooked through, so next time I'll add it toward the end - perhaps the last 5-7 minutes so it will have that nice fresh green color to it and fresher taste. Thanks for contributing the recipe. Went great with a salad and sourdough bread.
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40 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Apr. 1, 2002
This cake is pretty good. I tried it with 3/4 c of oil, no pineapple juice, 1 1/2 C sugar, added raisins, and made my own cream cheese frosting. We liked it and so did our guests, but it's still just a tad bit oily tasting to suit me. The recipe is a good one though and I think with a little tweaking to suit our family we'll make it again.
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2 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Jan. 23, 2002
Good taste and flavor - nice and moist - but the topping cracked as I tried to cut them so it wasn't very pretty. I had placed it in the refrigerator though overnight and thought I had allowed ample time to soften at room temp.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 23, 2002
These were different which was nice for a change but we're pretty happy with the Toll House recipe and will make those most often. Good recipe though.
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2 users found this review helpful

Fajita Marinade I

Reviewed: Jan. 23, 2002
We usually use Fabulosa's Marinade, but I didn't have any on hand so I tried this and was very pleased with it. All of the ingredients are things people usually have on hand - I didn't have any fresh limes or even regular bottled lime juice, so I used key lime juice and it was still good. I liked the fact that it didn't leave our meat as "mushy" as bottled marinades can sometimes do. The cayenne and black pepper are just the right amounts to give it a kick without being overpowering. I used the recipe with a pound of beef. Very good and from now on we'll have this for a cost of pennies rather than paying $2.50 for bottled stuff. Thanks for submitting the recipe.
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5 users found this review helpful

Chili I

Reviewed: Nov. 28, 2001
Great recipe to have on a cold snowy night. Liquidy and different flavors at first, but as it simmered, it thickened up nicely and the flavors mingled perfectly. Reminded me of the difference between a just opened bottle of cabernet and the remarkable taste after it has been allowed to breathe for awhile. After reading other reviews I chose to cut sugar back to 1/4 cup. Also, didn't use the fresh chili peppers as I didn't have them, but added a bit of habenero sauce instead. Used only 3 cans of beans total. Excellent recipe - can't wait to have it after it has aged a couple of days in the refrigerator!
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2 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 28, 2001
Now a tradition at our table! Thanks to all of the reviewers too - I heeded advice and cut back the white sugar to 1/3 cup and brown sugar to 2/3 cup which cut back on the sweetness. Hint for easy cooking of potatoes, just peel and then boil like regular white potatoes. No need to boil and them try to coax them out of their jackets the hard way :)
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1244 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 28, 2001
OHMIGOSH! I'm so happy to have found this recipe. Had 18 people coming for Thanksgiving dinner last week so even with 2 ovens I needed room to spare to heat food. Tried this recipe out on my husband first and he loved it, so made 2 batches for guests. Everyone raved about it on T-Day; compliments are stillcoming in and copies of the recipe are still being handed out. By the way, I hate onions, but this was delicious! Also, I substituted one bag each of ready-made cornbread stuffing cubes and homestyle stuffing bread cubes rather than toasting the bread myself.
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9 users found this review helpful

 
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