Jim of Alexandria Recipe Reviews (Pg. 1) - Allrecipes.com (13221226)

Fast and Fabulous Eggs Benedict

Reviewed: Jun. 18, 2011

Laughably easy, and incredibly delicious. Be careful to add melted butter very slowly so that it will emulsify correctly. Also, watch for splashback on the butter. Yuck! I tried using buttered sour dough toast instead of the traditional muffins. Worked great! Make the whole dish much lighter. I agree that a full boil on the water will overcook your eggs--did mine.

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Very Chocolate Ice Cream

Reviewed: Apr. 16, 2011

The best chocolate ice cream ever! I substituted a 3.5 70% cocoa Lindt choc bar for the semi-sweet. I used Hersey's dark European style cocoa powder instead of regular, and made the tablespoons heaping. I cut the sugar to 2/3 cup. I used my in-pan blender gizmo to whip this recipe at every stage. Result? Froze hard and was beyond dark in flavor. In my next try i'm going to add Starbucks expresso instant coffee as a further flavor booster. My version of this recipe will be named Nuclear Chocolate.

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Creamy Chocolate Frosting

Reviewed: Sep. 4, 2010

Best chocolate frosting I think I ever ate, and it was my very first attempt to make frosting! I needed to thin it down a bit to make it spreadable. I just used another 2 Tablespoons of the Carnation milk. Oh, I beat the final mixture with wire beaters a good long time time it was velvety. I suggest using Hersey's Special Dark cocoa powder. Very, very rich.

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Quick and Easy Eggs Benedict

Reviewed: Sep. 4, 2010

Laughably easy, and incredibly delicious. Be careful to add melted butter very slowly so that it will emulsify correctly. Also, watch for splashback on the butter. Yuck! I tried using buttered sour dough toast instead of the traditional muffins. Worked great! Make the whole dish much lighter. I agree that a full boil on the water will overcook your eggs--did mine.

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Buttermilk Pancakes II

Reviewed: Mar. 9, 2010

Like magic! These cakes are truly mile high, so make sure to give them time to cook all through. Lightest possible pancakes. Perhaps a tad more salt? Oh, insist on real maple syrup and genuine butter to top these off!

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French Meat Pie

Reviewed: Nov. 15, 2009

I've spent half my life wondering how to make a meat pie. What a great taste! Do not listen to reviewers who advise skipping the allspice or cutting it back. It's essential! We did add about a 1/4 tsp. garlic salt, some more pepper. We also followed the advice of the Scottish reviewer and dribbled on a little beef broth just before putting on the top crust. Served with onion gravy as a couple of reviewers suggested. Delicious! Oh, and my rich pastry required about 40 minutes in the oven.

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Chocolate Velvet Ice Cream

Reviewed: Jun. 18, 2009

Put in 1/3 Plus 1 Tablespoon plus 1 teaspoon SUPER DUPER double-strength brewed expresso, cooled completely, and 1/2 cup or so crushed almonds, and guess what you get? The best Jamoca Almond Fudge Ice Cream you'll ever eat! Try it!

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Coconut Ice Cream

Reviewed: Jun. 6, 2009

No better ice cream can be produced. Use the flaked coconut. This freezes up hard but creamy. If you like coconut, you will be astounded! (Oh, I added 1/2 teaspoon very good vanilla extract.)

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Easy Mint Chocolate Chip Ice Cream

Reviewed: May 10, 2009

This is the best! Some alterations. I used pure peppermint flavoring, which is peppermint extracted into various oils without alcohol. I tripled the peppermint--maybe the non-alcohol-type flavoring is not as strong. I doubled the vanilla. I halved the salt. No color. Cut back on the sugar, perhaps by a fifth. Then, I put the whole mess into the blender with the chocolate chips. Still a little too chunky for me. Next time I'll leave the blender on longer.

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