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

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Frank's Red Hot Buffalo Chicken Dip

Reviewed: Jun. 10, 2014
We loved this dip! The only reason I gave it 4 stars is because it calls for canned chicken breasts and blue cheese OR mozzarella (quite different flavors) and blue cheese dressing (probably too much if you also use blue cheese in it). As I modify it, it's 5 stars. I make it with grilled chicken or poached chicken breasts, because I didn't like the canned taste of the Swanson's. I use homestyle ranch dressing (from a restaurant - not the stuff from the store that tastes like mayo) and crumbled blue cheese, and it's wonderful! If you like Buffalo chicken wings dipped in blue cheese dressing, you'll love this!
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Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Jun. 10, 2014
We loved this dip! The only reason I gave it 4 stars is because it calls for canned chicken breasts and blue cheese OR mozzarella (quite different flavors) and blue cheese dressing (probably too much if you also use blue cheese in it). As I modify it, it's 5 stars. I make it with grilled chicken or poached chicken breasts, because I didn't like the canned taste of the Swanson's. I use homestyle ranch dressing (from a restaurant - not the stuff from the store that tastes like mayo) and crumbled blue cheese, and it's wonderful! If you like Buffalo chicken wings dipped in blue cheese dressing, you'll love this!
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Mall Pretzels

Reviewed: Apr. 24, 2014
Yum! We didn't use flour to form the pretzels. We doubled the water and baking soda, brought it to a simmer, and dropped each in for about 10 seconds, until they floated. They started rising right away and were ready to bake in about 10 minutes. We baked them at 415 for about 10 minutes based on some reviews. but I think 450 for 8 would be fine, too. I thought the cinn-sugar tasted a little odd, but the salted ones were great. I think a little more salt in the dough might be good. They were beautiful!
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Outrageous Chocolate Chip Cookies

Reviewed: Jan. 14, 2014
Cowabunga! These were SO good right out of the oven! I used white whole wheat flour to make them healthier, and my daughter brought me milk chocolate chips, so that's what I used. Wonderful! They didn't spread out like chocolate chip cookies normally do (and like the picture), so if you like them flat you might want to flatten them a little before baking like you do with peanut butter cookies. And I took them out at 10 minutes (the minimum suggested time), but I might check them at 8-9 minutes next time to keep them a little moister.
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Caramelized Spicy Pumpkin Seeds

Reviewed: Nov. 1, 2013
The taste was odd. I thought the ingredients sounded like a strange combination, but I decided to try it because of the *enthusiastic* positive reviews. If I ever tried this recipe again, I'd certainly delete the cumin, which added nothing good and made it smell weird - like cumin!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 17, 2013
I have had a HECK of a time finding a recipe for cornbread that came out moist and not crumbly, and this was it! If I can keep buttermilk on hand, I'll be using this recipe!
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A Lunch-a-Day

Reviewed: Sep. 3, 2013
This was offered up in the "Back to School" email from Allrecipes. If your kids are going back to homeschooling, this is probably a good menu. If they are going back to a traditional school, however, these menus won't work, since most of them are intended to be eaten fresh and hot, not cold out of a lunchbox.
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Cream Cheese Frosting II

Reviewed: Aug. 20, 2013
This recipe came out very runny. We doubled the powdered sugar to make it thick enough to put on a layer cake. As it is stated, it's more like sweetened cream cheese, and you could really only pour it onto a 9x13 cake or something. It made at least 50% more than is needed for a layer cake.
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Health Nut Blueberry Muffins

Reviewed: Aug. 15, 2013
These muffins were surprisingly good! They came out really moist, which was especially surprising with only 1 T. of oil! Ours did spread a bit onto the pan, so I'd recommend adding a little more of the dry ingredients and/or baking at a higher temperature next time so the outside bakes quickly enough that they hold their shape while they rise. By the way, if your muffins turn green, it's because your blueberries' juice got into the muffin ingredients, and blue+yellow=green. It's not the recipe's fault; it's science. (If your kids eat enough blueberries, their, um, issue will turn green, too.)
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Health Nut Blueberry Muffins

Reviewed: Aug. 15, 2013
These muffins were surprisingly good! They came out really moist, which was especially surprising with only 1 T. of oil! Ours did spread a bit onto the pan, so I'd recommend adding a little more of the dry ingredients and/or baking at a higher temperature next time so the outside bakes quickly enough that they hold their shape while they rise. By the way, if your muffins turn green, it's because your blueberries' juice got into the muffin ingredients, and blue+yellow=green. It's not the recipe's fault; it's science. (If your kids eat enough blueberries, their, um, issue will turn green, too.)
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Baked Shrimp and Artichokes over Angel Hair Pasta

Reviewed: Feb. 5, 2013
Ah, folks, I figured it out. Baked Shrimp and Artichokes over Angel Hair Pasta is NOT a recipe. It's a DINNER MENU. The recipes that go into making up this dinner menu are Shrimp Francesca and Mushrooms and Spinach Italian Style, and then you add angel hair pasta. No, it's not clear. Yes, it's confusing. I sent Allrecipes an email about how frustrating this is before I figured it out. And I'm giving this MENU a 1-star rating, like most of you, because it's confusing. If you go to the recipe for Shrimp Francesca, you'll see that it has over 200 reviews, most of them very good. This DINNER MENU has a very bad rating, with 5 out of 6 people (before me) rating it 1 star because they can't find the recipe for Baked Shrimp and Artichokes over Angel Hair Pasta. They should make sure that all DINNER MENUS are named clearly so it doesn't sound like it's a RECIPE (that we can't get to). If they changed the "Recipes" section below that to read "Recipes for this Dinner Menu" or something like that, it would help, wouldn't it?
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Spicy Orange Chicken Wing Sauce

Reviewed: Jan. 18, 2013
This was very good, BUT I would highly recommend you taste it before adding the soy sauce. (By the way, the video and the recipe on his website calls for a TEASPOON of soy sauce, not a tablespoon.) If your Asian chili pepper sauce has a lot of salt like mine does, you won't want to add the soy sauce. Chef John says in the video to use Sambal chili paste/sauce or any red chili sauce. I couldn't find Sambal, so I used (red) chili garlic sauce, which has quite a bit of salt. Because of that, I left the soy sauce out, and it was good. He also recommends you add a couple of cloves of smashed or finely minced garlic, which was already in my chili garlic sauce. I think next time I'll try halving the hoisin sauce, to let the orange flavor take center stage a little more. It was very good, though, and I used it on baked chicken drumsticks. It would be even better on wings, and it would be great on breaded chicken bites and steamed broccoli over rice (for restaurant-style orange chicken).
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Gold Fever Chicken Wing Sauce

Reviewed: Jan. 8, 2013
I used Honey Mustard Dressing II from this site, which we LOVE, but it's more of a dressing/dip. I'd say to make sure your honey mustard doesn't have a mayo base, and I think I'd try it with less butter. It tasted a little too mayonnaise-y and greasy the first day, but it was great the next day. It reminds us of the Colorado Coppers wings at our favorite wing place ever!
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Photo by JLANAM

JIF® Buckeyes

Reviewed: Dec. 4, 2012
YUM! These are a Christmas tradition for us. And if you don't want to bother with smoothing over the toothpick holes, see our "Buckeye Ninjas" photo for inspiration. It's fun and easy to give them some personality with a toothpick and extra chocolate!
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Peach Coffee Cake II

Reviewed: Aug. 18, 2012
Tasty good! The batter came out more like biscuit dough (that you'd cut rather than spread), but it came out delicious. On the advice of some of the reviewers, we sprinkled cinnamon and a touch of nutmeg over the peaches. I don't like having to cut my bites, so I coarsely chopped the peaches instead of slicing them. I didn't peel them, and it was fine.
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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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