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

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Guinness® Corned Beef

Reviewed: Sep. 18, 2014
I'm sorry that I can't rate the actual cooking method and time, because like the others I put it in the crock pot all day. It was tender and delicious, and my kids loved it and keep asking me for it. I put it in crock pot and put the brown sugar on top. Then I sprinkle the spice packet contents over the top and pour the Guinness over it all. I added veggies (potatoes and cabbage, primarily) closer to the end. We almost never have leftovers.
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Guinness® Corned Beef

Reviewed: Sep. 18, 2014
I'm sorry that I can't rate the actual cooking method and time, because like the others I put it in the crock pot all day. It was tender and delicious, and my kids loved it and keep asking me for it. I put it in crock pot and put the brown sugar on top. Then I sprinkle the spice packet contents over the top and pour the Guinness over it all. I added veggies (potatoes and cabbage, primarily) closer to the end. We almost never have leftovers.
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Chocolate Zucchini Bread I

Reviewed: Sep. 10, 2014
Wow! The zucchini really does disappear completely in this. There is NO discernable texture from it, and we could only see a little green from the peel. Since others said their bread stuck, I used Baker's Joy, a spray with flour in it meant to help cakes release easily. I made muffins out of it (in my pans that are NOT non-stick anymore), and they fell right out when I tipped the pans over. That is definitely the way to go! Like others, I reduced the sugar to 1 1/2 cups (which was perfect) and substituted 1/2 c. unsweetened applesauce for 1/2 c. of the oil. I used 6 T. cocoa for the 2 squares of chocolate, because that's what I had. If I had made them as the recipe was written, they would have been moister and even more wonderful (but more fattening, too). The recipe made 24 cupcakes, which I baked at 375 for 14-15 minutes.
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The Perfect Cinnamon Roll Icing

Reviewed: Sep. 6, 2014
This was WONDERFUL! It came out fluffy with just a hint of cream cheese flavor, not overpowering for the cinnamon rolls. Even as it melted over the rolls, it stayed fluffy. I think that the person who said it was too runny must have melted the butter and/or the cream cheese, or they are confusing frosting (for a cake or cupcakes) with icing for cinnamon rolls. This was perfect!
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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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