jrbaker Recipe Reviews (Pg. 1) - Allrecipes.com (1305468)

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Refried Beans Without the Refry

Reviewed: Mar. 11, 2008
These turned out really good. My family ate them in bean burritos last night with chopped tomatoes, shredded lettuce, shredded cheddar, avocado, and sour cream. I omitted the jalapeno, otherwise they would've been too spicy for my 5 year old. To clarify, the halved onion completely disintegrates while cooking--I was worried about having a hunk of onion, but it works just the way it's written. Also, I used 1/2 of the salt--you can always add more salt once they are done, but I didn't. Once cooked, I poured the beans into a collander and allowed some of the juice to drain off, otherwise they would have been too wet for burritos. I then mashed them with a potato masher several good times, and they were great. Next time I make these, I'll try the black bean/pinto bean combo that others have suggested, and I may also add some reduced sodium taco seasoning instead of salt for more flavor. These are a fabulous substitute for canned refried beans, and I plan on freezing the leftovers for another meal--this does make a lot!
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285 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 19, 2005
I begin to crave this when Fall begins! To make it easier, I use bagged dry cornbread stuffing, boxed or canned chicken stock, and add pecans into the mix. I do not use the liver and it is fantastic! My all-time favorite stuffing recipe!!
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242 users found this review helpful
Photo by jrbaker

Cucumber Sandwiches III

Reviewed: Sep. 2, 2006
These are addictive. I made them for my daughter's garden-themed birthday party and used flower cookie cutters to cut the (lightly toasted)bread into shapes, spread the cream cheese mixture on, and placed flower-shaped cucumber slices on top. They were sooooo good!!
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128 users found this review helpful
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Chocolate Chip Cheesecake I

Reviewed: Oct. 9, 2005
This was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe!
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118 users found this review helpful

Simple Scones

Reviewed: Oct. 9, 2005
These are so good, and extremely versatile. I added dried cranberries and white chocolate chips, and they were fabulous! Will make these again & again. 12/29/08 addition--these are also fantastic with dried cherries and lime zest & chocolate chips and orange zest.
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114 users found this review helpful

Luscious Slush Punch

Reviewed: Nov. 12, 2005
This is a great recipe to tweak. I reduce the sugar to 1 cup (we don't care for sugary sweet punch), and use ginger ale instead of Sprite or 7Up. I've also used different colors of gelatin to coordinate with baby shower (I've used blue gelatin for green punch-when the baby's gender is a surprise). Very good for parties!
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109 users found this review helpful
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Pizza Without the Red Sauce

Reviewed: Aug. 4, 2007
This recipe was delicious! I didn't include the onions since my 5 year old doesn't like them, but she helped me make it from start to finish. The combination of flavors is excellent! The only small issue I had was that, because I used a regular tomato in addition to the fresh spinach, the pizza toppings were watery when I pulled it from the oven. This was remedied with a few paper towels. I think this would have been better had I used smaller, Roma tomatoes and if I had allowed the slices to sit for several minutes after being cut to let some of their juice drain. My husband & daughter loved it, as did I, and we will have it again soon!
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99 users found this review helpful
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Ice Cream Cone Treats

Reviewed: Jun. 23, 2008
These were a tremendous hit at my daughter's 6th birthday party. To combat the soggy cone issue, I did bake them the night before, but before serving them, I baked them for a few minutes at 350 the next morning, allowed them to cool, then piped on the frosting. The cones were crisp when they were served. I used funfetti cake, strawberry frosting, and decorative sugar sprinkles. The 'cherry' on top is a red sixlet! I'll definitely make these again.
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94 users found this review helpful
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Sausage Casserole

Reviewed: Dec. 7, 2005
This is fantastic, and perfect for breakfast or brunch! My Sunday school class devours it, it is a huge hit with the men. I did modify a few things: Add 1 4oz. can of diced green chiles & a small jar of diced pimientos for color. Use frozen hash browns-defrost & press moisture out. I also lightened it a bit by using light butter & 4 whole jumbo eggs & 4 jumbo egg whites. This is a definite keeper!!!!!!
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81 users found this review helpful

Chunky Pizza Dip

Reviewed: Jan. 21, 2006
This is very good! We added it to our Super Bowl spread last year, and had no guilt about eating it. I did sprinkle some grated parmesan over the dip prior to serving. A definite keeper.
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60 users found this review helpful

Blueberry Pumpkin Muffins

Reviewed: Jan. 22, 2008
These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast!
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German Chocolate Thumbprint Cookies

Reviewed: Dec. 26, 2007
These cookies taste good, especially the icing, but they aren't that attractive. A couple of tips--be sure, so that your egg mixture doesn't curdle (it's supposed to be smooth)cook it only on medium. Do not be tempted to get it boiling faster by turning up the heat, or you'll have a mess! Also, I made a couple of test cookies since I read the reviews about how bad they turned out, and I decided to press the dough into a mini muffin pan. Fill each muffin space about halfway full, then press a 1/4 teaspoon measuring spoon into the center to form the hole. You can then shape the dough around your hole to help get a better look. Fill the hole with the icing mixture, and bake. You'll get cuter cookies that can't spread since they are confined to the muffin cups! These do taste good, and I may use a more chocolatey cake next time for better color & flavor. My brother-in-law (the sole reason I made these) loved them, as he is a huge German chocolate cake fan.
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56 users found this review helpful

Italian Butter

Reviewed: Jan. 21, 2006
This is excellent, and is a new staple in my house. I do recommend making it beforehand & "soaking" it in some olive oil to help the dried herbs soften. Then, it's ready to plate & be drizzled with olive oil for dipping. I store it in a small pesto jar in the fridge, and it's ready whenever we are!!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 12, 2005
These were just okay for us. They had a cake-like consistency, and weren't attractive. If I make them again, I will use mini muffin tins & pass them off as muffins.
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51 users found this review helpful
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Turkey Veggie Meatloaf Cups

Reviewed: Jun. 20, 2011
10 stars!! Don't forget the barbecue sauce, it really enhances the flavor. I put all the vegetables in my food processor and chopped them together to make it easier. I love recipes that serve a dual purpose! Meatloaf plus veggies that don't have to be 'hidden' make this recipe a true winner. My whole family devoured these, and asked that they be placed in our meal rotation. Thanks for a GREAT healthy recipe!
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49 users found this review helpful
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Asparagus Mushroom Bacon Crustless Quiche

Reviewed: Feb. 24, 2013
I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss, asparagus, baby bella mushrooms, and of course BACON makes a delicious quiche. Thanks!
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47 users found this review helpful
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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Dec. 27, 2006
I served this for Christmas, and it was fabulous!! I used a 4 pound pork loin to serve 8 people, and it was beautifully browned once done. The only change I would suggest is instead of using whole garlic cloves to stuff it with, coarsely chop the garlic before cooking it in the olive oil, until soft. Then, use the smaller pieces to stuff the loin along with the apricots (also coarsely chopped) and cranberries. The pan sauce is amazing with the pork, and especially good on roasted garlic mashed potatoes. This was yummy, my entire family raved about it!!
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47 users found this review helpful
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Healthier Southern Peach Cobbler

Reviewed: Jul. 4, 2012
I really liked this--just be sure to watch it or it could burn if it bakes too long. It took about 20-25 minutes for our topping to get brown enough, 30 minutes would have been too much. The main thing I liked is that you don't feel like you're eating pure sugar. The peaches shine, and if you wanted to add a small scoop of vanilla ice cream to it you won't blow your diet. Pecans would also make a nice addition. Thanks for sharing your recipe!
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46 users found this review helpful
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Cherry Balsamic Short Ribs

Reviewed: Jul. 4, 2011
Let me start out by saying this: We rarely eat beef at our house, maybe 6 times a year tops. This recipe was so delicious, my husband ranked it as one if the best things I've ever made AND he was looking for more when we were finished! I made it exactly as written, with the exception of discarding the veggies and cherries after taking the ribs out of the oven. When you work hard at it, why throw away the delicious flavor from those ingredients? Just pick out the bay leaves and herb stems, and serve with the ribs. Divine! Worthy of company, worthy of family dinner, and worthy of a 10 star review. Thanks so much for a delicious dinner!
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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: May 7, 2008
This recipe was delicious, but I will be making it with chicken from now on. We're not huge pork fans, but that's not the recipe's fault! I added a few capers to the mix, and I loved how the tomatoes tasted after they were cooked--warm, savory/sweet, and fabulous. Thanks for a keeper!
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34 users found this review helpful

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