JoeTheBaker Recipe Reviews (Pg. 1) - Allrecipes.com (13961825)

cook's profile

JoeTheBaker

View All Reviews Learn more

Boston Cream Pie II

Reviewed: May 24, 2009
I can't speak for the icing or the filling, but this cake recipe is wonderful and moist. However, I prefer to bake it in two layers rather than split it, so if you are like me, just enter 18 servings for the amount and hit calculate, and this should give you enough batter for two 9 inch pans (use 2 eggs instead of 1 1/2 though). Some advice on pastry cream: mixing the sugar and cornstarch in the beginning is essential to smoothe cream, but there is also another problem. Even after you remove the pan from heat, the custard continues to cook, and thus, if you do not continue to stir afterwards, you may still get lumps. To combat this, chill a metal or ceramic mixing bowl in your freezer before beginning the cooking process. Once thickened, remove the custard to the bowl, mixing all the while, and stir until the custard is no longer hot. (If you have a stand mixer, you can use the accompanying mixing bowl and mix on low speed until cool). For the topping, I used a dark chocolate ganache (1c scalding hot evaporated milk or cream, 8oz 70% dark chocolate, 1/4c sugar: pour the hot milk over the chocolate and sugar; stir to combine; chill until spreadable consistency.) Hope this helps!
Was this review helpful? [ YES ]
100 users found this review helpful

German Apple Pancake

Reviewed: Jun. 9, 2009
I really enjoyed this. Substituted canned pineapple chunks for the apples for a change. Delish!
Was this review helpful? [ YES ]
1 user found this review helpful

Mom's Chocolate Pound Cake

Reviewed: May 6, 2011
This cake is moist and delicious! I added coconut and pecans to the batter then frosted it with a German Chocolate cake frosting also on this site and it was wonderful, however this cake really needs no frosting. A dusting of powdered sugar for looks will do.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by JoeTheBaker

Pumpkin Apple Streusel Muffins

Reviewed: May 29, 2011
These muffins were great. I didn't find them too sweet, as other reviewers had, and I followed the recipe exactly. The only problem I had with this recipe was the oil. I think 1/2 C is too much, so next time, I will sub applesauce for at least half. Definitely a keeper!
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by JoeTheBaker

Tuna Melts

Reviewed: May 30, 2011
Great Recipe, other than 1 C is way too much mayo (the reason it lost 1 star). I reccommend gradually adding it to the tuna mixture until it is the consistency you desire. Had to use regular sliced toast because that's all I had. I also added a bit of garlic powder, dill, brown mustard, and a couple of baby spinach leaves on top under some extra cheese. YUM!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by JoeTheBaker

Grandma Grippin's Brown Pudding

Reviewed: May 30, 2011
How to Make This Recipe Work for You: I started this recipe knowing I would have to make some adjustments. Previous reviewers stated problems with thin, syrupy sauce, sauce boiling over in the oven, etc. so I cut the sugar syrup recipe in half (1 C. brown sugar, 2 Tbsp. butter, 2 C water) and let the it simmer while preparing the 'biscuit' part so as to reduce it a bit further. For the second part of the recipe, I mixed the flour mixture into the creamed butter and sugar with a wooden spoon until it resembled pea-sized bits. Then, I added milk (probably about 1 C; I eyeballed it) until the dough was of drop biscuit consistency. I heeded the previous reviewer's advice and, rather than dropping the batter into the sauce by spoonfuls, I spread it into a greased 9x13 dish, used a large fork to tear holes in it, and poured the sugar syrup over the top. The pudding was done after 25 minutes in my oven. As expected, the sauce moved from top to bottom, and thickened nicely. As-is, I would give the recipe 2.5 stars because of the excessive syrup, milk measurement, and because I think the dough should go in the pan before the syrup whether you drop it or spread it. Even with my modifications, I give it 4 stars because while the flavor is good, the 'dough' part is still lacking (a little bit too much of a flour taste for me). I will try adding more spices to the dough, and adding another cup of sugar syrup because...well..I don't give up that easily :D
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by JoeTheBaker

Pizza Dough I

Reviewed: May 30, 2011
Everyone I've made this for has thoroughly enjoyed it. For what it is - a fast, easy dough - it it does its job well. I do add an extra step - I knead the dough then let it rest 10-15 minutes to relax the gluten. After that, I make the crust without letting it rise as per the recipe and it turns out great. Definitely par-bake the crust if you aren't using a pizza stone.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by JoeTheBaker

Deb's Mac Salad

Reviewed: May 30, 2011
This is a good starting point, but the recipe as is needs some adjustment. I found that the macaroni required more mayo/dressing that was called for to be of the right consistency. Also, rather than using regular onion which overwhelms the dish, green onions or chives would be a better choice. My personal preference is to leave the onions out completely, and add garlic powder, dill, and crumbled bacon and use three cheese ranch as the dressing of choice. Other good toss-ins would be: mustard, pickle relish, cubed ham, peas, diced turkey or chicken, snow peas, sesame seeds, cherry tomatoes, or celery.
Was this review helpful? [ YES ]
7 users found this review helpful

Spaghetti Pizza

Reviewed: Sep. 23, 2011
The proportions for the spaghetti 'crust' are right on. A couple suggestions: leave as little 'crust' around the edges as possible - the spaghetti dries out a bit too much to be edible if it isn't covered with sauce; and GENEROUSLY spray your pan. I used homemade sauce and fresh mushrooms. Delicious!
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by JoeTheBaker

English Roast Beef

Reviewed: Sep. 30, 2011
Substituted beef broth for the water and used a rump roast because that's what I had on hand. The flavor was great, the gravy was delicious, but the meat turned out a little dry. Will make this again, but probably with more braising liquid and a little less time in the oven.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by JoeTheBaker

Chicken Fricasee

Reviewed: Oct. 2, 2011
I think this recipe has potential. I cut it in half and used three leg quarters rather than a whole chicken because that's what I had. To the broth, I added 1 celery stick cut into big chunks so I could remove it easily, salt, 2 crushed cloves garlic, 10 peppercorns, a bay leaf, some dried thyme, and the juice of one lemon. I omitted the peas and onions because I had none. At the end of cooking, I strained the broth and thickened it to use as gravy. As is, I have to give it four stars because it needed a little something extra, but with the added ingredients it's a 5. Many thanks to Cindy to providing this recipe!
Was this review helpful? [ YES ]
5 users found this review helpful

Chicken Fricasee

Reviewed: Oct. 2, 2011
I think this recipe has potential. I cut it in half and used three leg quarters rather than a whole chicken because that's what I had. To the broth, I added 1 celery stick cut into big chunks so I could remove it easily, salt, 2 crushed cloves garlic, 10 peppercorns, a bay leaf, some dried thyme, and the juice of one lemon. I omitted the peas and onions because I had none. At the end of cooking, I strained the broth and thickened it to use as gravy. As is, I have to give it four stars because it needed a little something extra, but with the added ingredients it's a 5. Many thanks to Cindy to providing this recipe!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by JoeTheBaker

Breakfast Banana Cake

Reviewed: Oct. 4, 2011
This recipe makes GREAT muffins. They aren't very sweet, so if you're looking to satisfy a sweet tooth, you want to add some extra sugar. But, as is they make for a FANTASTIC breakfast muffin. The only thing I did different was to add a bit of coconut extract to accent the shredded coconut, and I also added a bit of freshly grated nutmeg. Oh, and I toasted the almonds before adding to the batter. D-E-Licious! Definitely a keeper.
Was this review helpful? [ YES ]
9 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Oct. 6, 2011
Just did this recipe and boy was it delicious. I used bone-in thighs and legs and used the bake-then-broil method - 40 minutes at 400, flipping halfway through, then broil 5 minutes per side. Superb. Delicious with fried rice!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by JoeTheBaker

Cinnamon Chocolate Cake

Reviewed: Oct. 8, 2011
This recipe makes magnificent cupcakes. Just as moist as boxed mixes with better flavor. Made exactly 24 cupcakes; baked at 350 for 25 minutes. Only changes I made were to use dark cocoa instead of regular because that's what I had, and I added a pinch of cloves to accent the cinnamon. Frosted cinnamon flavored buttercream striped with chocolate. BEST CAKE EVER!!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Dec. 10, 2011
This really needs to be refrigerated overnight to allow the flavors to mellow. If not, the vinegar is way too strong to eat it right away. After a night in the fridge, it was good, but not great.
Was this review helpful? [ YES ]
2 users found this review helpful

Krista's Sticky Honey Garlic Wings

Reviewed: Dec. 10, 2011
What a fantastic recipe! Reduced the sauce a bit before adding the cornstarch, and used it on chicken tenderloins. Absolutely delicious. This is definitely a keeper - and so easy! Want to try it on noodles with a few sesame seeds thrown in...
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by JoeTheBaker

Orange Meringue Pie

Reviewed: Dec. 28, 2011
This was one of the best pies I've ever had. Next time, I'll probably add a bit of orange extract to boost the orange flavor, but it still knocks your socks off without it. We used fresh squeezed tangerine juice in place of the orange. This pie is going into regular holiday rotation at my house.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by JoeTheBaker

Chocolate Cream Pie II

Reviewed: Dec. 28, 2011
It's rare that I give a recipe less than four stars, but this one deserves it. Let me start by saying that this pie has a great flavor. Unfortunately, the recipe itself just doesn't make sense. Only 3 Tbsp cornstarch and 3 egg yolks? Obviously not enough to thicken 3 C of liquid. I increased the cornstarch to 1/3 C and used 3 whole eggs and while it set just enough to hold its shape when cut, it still didn't set firm enough to my liking. The recipe also makes a lot of filling - which is nice for those of us who like to lick the bowl ;) but 1 C of whipped topping isn't really enough to cover the top properly. I used 1 C whipping cream to make fresh whipped topping and it did the trick. All in all, the recipe as is needs improvement, but I will tweak it and keep it on hand as a good base recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Salsa Chicken Burrito Filling

Reviewed: May 10, 2012
I will add my voice to the choir of praises for this recipe. It is quick, easy, healthy, and delicious - and definitely a keeper. Not a fan of chunky salsas, so I gave it a spin in the blender (along with the garlic) before adding. I also used three chicken breasts and bumped up the ingredient amounts accordingly. Followed the recipe exactly, omitting the hot sauce, and couldn't be happier. Disappeared before I could take a picture!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States