JLANAM Recipe Reviews (Pg. 1) - Allrecipes.com (18009207)

Meadowwood Tapioca Pudding

Reviewed: Mar. 27, 2012

This was DEE-licious. I used the 1 1/2 qt. slow cooker that only heats to hight, and cooked it for 2 hours. I used 1/2 cup sugar (perfect sweetness), 2 TBSP vanilla like it says in the video, and 2 egg yolks. You don't really need to cook it long after adding the egg yolks, since you're not bringing the temp down much so it cooks in just a minute. We were ooh-ing and ahh-ing so much over the flavor that my son even turned down ice cream for it, and he didn't like tapioca before this!

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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 20, 2012

I feel bad for giving this bread a bad review because of all of the good reviews. Maybe I just don't know what Irish soda bread is supposed to be like. If it's supposed to be like a dry, crumbly, biscuit-type bread, then this recipe has hit the mark and I'm just not a fan. This is the second time I've made it, thinking I must have missed something the first time, but it's still as dry and crumbly as ever.

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Rich Mashed Potatoes

Reviewed: Feb. 28, 2012

Very good, and I couldn't find the sour cream in the fridge, so I just used less than a cup of milk. I imagine it's even better with the sour cream (although I'd use Daisy light - less fat & calories and none of that yucchy gum stuff the others have).

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Spicy Garlic Lime Chicken

Reviewed: Feb. 20, 2012

Good and quick! I pounded the chicken breasts to let them cook more evenly. I doubled the recipe but did not need to double the oil/butter. I finished them in the oven at 350 instead of on the stove until internal temp read 160. I did add chicken broth (about 1/3 c. for this amt.) and thickened it with a little cornstarch on the stove after baking. Very good!

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Green Chile Chicken Soup

Reviewed: Jan. 24, 2012

Ooh, this is so good! Enjoy it with some fresh, fluffy flour tortillas, and make sure you're using the right kind of chiles. (What kind? Keep reading.) This is meant to be made with New Mexico green chiles, which are mostly grown in Hatch, NM. (Many say Hatch Green Chiles right on the container.) The canned ones usually have little or no heat, and often very little flavor except that "canned" flavor. If you can find jarred or frozen green chiles (like those from 505 or Bueno), those are WAY better. They range from Mild (little or no heat) to Hot, which is not for the faint of heart. I highly recommend jars of 505 Southwestern Medium Green Chiles for the average person. They have lots of flavor, just the right amount of heat, and few skins (which the frozen ones seem to abound in). I reduced the amount of flour to equal the amount of butter, and added a good bit of onions and garlic (or you can use their powdered versions, if you prefer). If your soup seems bland, add some chicken bouillon or more onion, garlic, or green chiles. (I doubled the green chiles for mine.) For the person who said it burned going down, you probably used the wrong "green" chile. In some places, jalapenos may be the only "green" chiles you can find, but the color doesn't make them GREEN CHILES. Jalapenos are usually hotter than green chiles and don't have the same flavor. (Or maybe you just need to let your soup cool down before you take a bite.)

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Green Chile Chicken Soup

Reviewed: Jan. 24, 2012

Ooh, this is so good! Enjoy it with some fresh, fluffy flour tortillas, and make sure you're using the right kind of chiles. (What kind? Keep reading.) This is meant to be made with New Mexico green chiles, which are mostly grown in Hatch, NM. (Many say Hatch Green Chiles right on the container.) The canned ones usually have little or no heat, and often very little flavor except that "canned" flavor. If you can find jarred or frozen green chiles (like those from 505 or Bueno), those are WAY better. They range from Mild (little or no heat) to Hot, which is not for the faint of heart. I highly recommend jars of 505 Southwestern Medium Green Chiles for the average person. They have lots of flavor, just the right amount of heat, and few skins (which the frozen ones seem to abound in). I reduced the amount of flour to equal the amount of butter, and added a good bit of onions and garlic (or you can use their powdered versions, if you prefer). If your soup seems bland, add some chicken bouillon or more onion, garlic, or green chiles. (I doubled the green chiles for mine.) For the person who said it burned going down, you probably used the wrong "green" chile. In some places, jalapenos may be the only "green" chiles you can find, but the color doesn't make them GREEN CHILES. Jalapenos are usually hotter than green chiles and don't have the same flavor. (Or maybe you just need to let your soup cool down before you take a bite.)

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Greek Penne and Chicken

Reviewed: Jan. 12, 2012

This recipe is just like Greek Chicken Pasta on this site, except that it has butter instead of olive oil (less healthy), less oregano (less flavor), and it says that it's 4 servings. From a POUND of pasta? There was so little meat that my husband thought it was a vegetarian dish. I recommend HALVING the pasta for 4 servings or DOUBLING everything else for 8. Also, I used a can of diced tomatoes instead of the fresh - it's what I had on hand.

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Super Sausage Gravy

Reviewed: Dec. 7, 2011

Yummmmm! If it seems too thick (or you reheat it another day), add some extra milk, a LITTLE at a time. It's easier to thin it some more than to thicken it. (You have to cook it again each time you add flour.) Then taste it to see if you need more salt and/or pepper. I also like adding about 1/2 tsp. paprika for flavor and color - it's my new second favorite spice after cinnamon!

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Hot Fudge Sauce

Reviewed: Nov. 20, 2011

YUM! This was wonderful!

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Roast Pork with Maple and Mustard Glaze

Reviewed: Nov. 14, 2011

Ooh, this was great! It DID take longer than an hour, though. I put cubed potatoes around it, and they were good in the sauce, although the potatoes took even longer than they did. If you add a lot of pepper, it tastes fantastic but gets spicy! I boiled the sauce for a few minutes to thicken it up while the roast was resting. I think next time I would do that before baking like another reviewer suggested, so it would stay on the roast. (I did dry the roast before baking, and that didn't help.)

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Pam's Bierocks

Reviewed: Nov. 4, 2011

Hmm, not bad, but nothing special. Everyone commented that there was way too much bread for the meat filling. (Think about it - 1 lb of hamburger and 7 cups of flour???) I'd say to half the dough (or use it for something else like others did) and roll it out much thinner. I added garlic, paprika, and celery seed, and it was just okay. The concept is fun, though. I think I'll try it with less bread and something like ham, swiss, and mustard inside.

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Tater Tot Casserole I

Reviewed: Oct. 21, 2011

As some others recommended, I used 4 eggs instead of 2, and I put the tater tots in the oven to cook while it was preheating. I think the Crispy Crown-type tots will work better, too. I also added some spices, and I think green chilis will be GREAT in it! Everyone liked it a lot!

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Artichoke Chicken

Reviewed: Oct. 20, 2011

I add a little more spices, fresh garlic, some lemon juice, and drain the artichoke juice INTO the mixture. I had to stretch it for more people, so I added cream of chicken soup. It was very good and simple!

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Chicken Florentine Casserole

Reviewed: Sep. 29, 2011

This was very good once I made a few alterations. I used fresh spinach and no mushrooms (because I didn't have any). I didn't cook the chicken beforehand, but I cut it into strips and only cooked it in the casserole at 350 for 35 minutes (just right!). It came out delicious but needing a little salt and a good bit of thickening. The sauce went on VERY thick, but I think the spinach and/or chicken must have watered it down. Next time I'd sprinkle about 2 T of flour over the bottom of the pan and sprinkle a little salt (1/2-1t.) over the chicken. After thickening the sauce and adding a touch of salt, it was great! (I think cooking the chicken first is a bad idea - ours was done perfectly in less time.)

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Absolutely Best Brownies

Reviewed: May 9, 2011

Wow! I think these were the first homemade brownies that had the texture of box-mix brownies with the taste of real chocolate! Of course, it doesn't hurt that my (chocaholic) daughter substituted chocolate chips for the walnuts! For those of you who, like me, don't use self-rising flour or keep it on hand, for each cup of self-rising you can substitute 1 c. all-purpose flour, 1 1/4 t. baking powder, and 1/8 t. salt. (Either double the recipe or keep the other 1/2 cup on hand for the next batch.)

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My Amish Friend's Caramel Corn

Reviewed: Apr. 11, 2011

WOW! This stuff is great! I actually forgot to put in the baking soda and vanilla after boiling it, and it was still fantastic! I used one batch of popcorn from our Stir Crazy popcorn popper (holds 6 qts, and it wasn't quite full), and I left it in the oven after I turned it off so it would get crispier. Delicioso!

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Easy Cheese Ball II

Reviewed: Sep. 21, 2010

Yum! I used sharp cheddar cheese and added some chipotle Tabasco sauce - great for those of us who like a little zing - and it was wonderful!

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Grandma Johnson's Scones

Reviewed: Apr. 2, 2010

Mmm! These are good! My daughter wanted to make scones, but I told her they're dry and crumbly. She insisted, so we tried these. We added 1 t. vanilla and substituted a scant cup of mini chocolate chips for the raisins, and they were great! We also used light sour cream (Daisy brand, without gums or other added yuck). I recommend you DO soften the butter. I used it cold and cut it in like you do with biscuits, and the dough was too dry to come together at ALL until I had kneaded for a few minutes and the butter in the dough softened up. To serve to a crowd, separate it into 2-3 rounds and cut each into wedges. The original recipe makes LARGE wedges!

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Easy Sausage Strata

Reviewed: Mar. 21, 2010

This was REALLY good with the modification from another review - add about 1/2 cup ricotta cheese to make it rich and creamy. Also put in a smaller pan for thicker casserole and definitely reduce or delete the salt! Also fantastic with some green chiles - up to 1/2 cup, depending on their heat! The Sunday school class loved it!

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One Bowl Brownies

Reviewed: Mar. 20, 2010

I followed the directions exactly (but subbed peanut butter chips for the nuts) and they came out GREAT! They were very easy and very tasty! If you're worried about them sticking to the pan, use a silicone pan if you have one. They didn't stick at all!

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