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    JustInTime

    Virginia

    Chef #837580

    Virginia

    Joined: May 11, 2008

    8 reviews by JustInTime

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Hot Tamales

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      |  By JustInTime

    "As others have written, this was a lot of work but mostly in the assembly. I probably used less than half of the package of husks. I was concerned that the meat filling would be too spicy, but the outer corn breading neutralizes the heat. These are very different than the tamales in a jar my mom loved."

    Mar 14, 2013 on FoodNetwork.com

    Reviewed Egg Drop Soup
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      |  By Darlene Summers

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    "This was way too salty for the broth I used (Better Than Bouillon so I would skip the addition of the salt. I also used two eggs based on some comments for this recipe and think that only one egg would have been sufficient."

    Mar 7, 2013 on Food.com

    Recipe #22330

    Reviewed Chicken and Dumpling Soup
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      |  (2 people found this helpful) |  By Mommie Cooks

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    "The chicken and soup portion was very good but I didn't care too much for the dumplings."

    Sep 25, 2012 on Food.com

    Recipe #438884

    Reviewed Black Bean And Corn Salad
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      |  By MizzNezz

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    "I agree with the comment regarding there too many beans. I would substitute more corn as my 8 3/4 oz can didn't seem to be enough corn for the amount of beans. I also used some cilantro. The brown sugar was an interesting addition."

    Sep 6, 2011 on Food.com

    Recipe #39572

    Reviewed the best southern pecan pie
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      |  By hlamar

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    "I think this recipe needs to be doubled to make two pies. I used 2 8 inch regular pie crusts and neither one was more than half full. The filling tasted fine but was not particularly remarkable."

    Sep 5, 2011 on Food.com

    Recipe #32649

    Reviewed Apple Streudel
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      |  By AZPARZYCH

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    "I'm not sure a loaf pan was the appropriate cooking container for this dish. A loaf pan has very tall and steep sides and it is almost impossible to form the cake mix up the sides without compressing it so much that it forms a brick-hard crust. Perhaps a larger more shallow pan is more appropriate. One also doesn't "drizzle" the sour cream and ..."

    Oct 22, 2009 on Food.com

    Recipe #388465

    Reviewed Pumpkin Apple Pie
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      |  (1 person found this helpful) |  By Dancer^

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    "This was something different, I have to say. The firmness of the apples contrasted nicely with the smoothness of the pumpkin. I was confused as to why the ingredients specify pastry for a double-crust pie when apparently you only use one of the crusts and could easily simply buy a pie crust in the pan."

    Oct 15, 2009 on Food.com

    Recipe #1032

    Reviewed Chocolate Pie
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      |  By V'nut-Beyond Redemption

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    "I too was confused by the milk ingredients. I went with 1 cup of milk along with the can of evaporated milk. Seemed to work OK. I used three egg whites for the meringue but I think I could have simply used the egg whites from the eggs called for in the recipe."

    Sep 18, 2009 on Food.com

    Recipe #8180

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