Nae Recipe Reviews (Pg. 1) - Allrecipes.com (13279456)

Mocha Coffee

Reviewed: Feb. 20, 2010

Easy and delicious, great for when you have friends over!

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This is a simple, quick recipe for a nice batch of shortbread cookies, although mine only yielded a dozen, not 2 dozen like the "servings" said. The recipe itself is just fine, although I add a small pinch of vanilla extract for just a little more sweetness. The issue I have is with rolling it out; it's nigh on impossible to do. In the future I will just make drop cookies.

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Slow Cooker Corn Chowder

Reviewed: Dec. 1, 2009

It was okay, although like most users, I made a good amount of changes. I did NOT extra water after pouring in the chicken stock, but I DID add in more vegetables, including a second can of cream-style corn and a lot more potatoes and carrots. I also added some spices, like sage, oregano, and basil. I used half & half to thicken it up the first time I made this; since then, I have used heavy cream. I served it with cheese. Really good and hearty, if you make a few alterations!

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Microwave Corn on the Cob

Reviewed: Oct. 14, 2009

A great trick I've been using for ages. Like most people, I do 2 minutes per ear of corn.

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Slow Cooker Split Pea Sausage Soup

Reviewed: Aug. 28, 2009

Really great and easy to make! I essentially halved the recipe for my 1 quart crockpot, so I used half a bag of split peas and 3 1/2 cups of water, then eyeballed the veggies and halved the spices. I didn't have garlic powder or smoked sausage, so I just used garlic salt and sweet sausage. I cooked it on high for 3 hours, stirring it a couple of times throughout, then realized it wasn't QUITE as thick as I like it (I like my soups REALLY thick). So I added another handful of peas, then added some pepper and some thyme as an afterthought, and cooked it on low for about an hour and a half. I turned the crockpot off but left the lid on and took a shower, and when I came back, I just stirred the pot a little and got great, creamy soup. :) It's especially good when you eat it as leftovers, as pea soup is wont to be! I think next time I'll try using ham, and I'll be sure to use even less water to get that extra-thick texture I like.

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Potato Soup

Reviewed: Jun. 22, 2009

In its purest form, this soup is really bland, but I give it 4/5 because it is SO easy to make adjustments and add in your favorite ingredients to make amazing soup! Even though I "halved" the recipe, the only ingredient I really measured out was the butter; I eyeballed the rest of the ingredients until I got the very thick texture that I like with my soups. I melted the butter, than added the onions as prescribed, but I also added a bit of minced garlic from a jar. When everything was yellow and tender, I threw in some chopped carrots and a bit of chopped celery, then I added roughly 3 cups of leftover mashed potatoes, stirred everything around for a minute, then added less than 1/4 cup of milk. I barely used half a jar of chicken broth, but then again, I like my soups really thick! I added salt and pepper, as well as a tablespoon or so of Old Bay and the smallest dashes of basil and chili powder. When I tasted it, I was like, "Holy , this is surprisingly awesome!" So I added some leftover cooked corn I had in the fridge and a hearty helping of cheddar cheese as I turned the heat down on my stove. The end result was at least 4 servings of really delicious, hearty soup! Again, you may have to make adjustments to this recipe so it isn't "bland," but the base is a great start, and I plan on using this every time I have leftover mashed potatoes.

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Rempel Family Meatloaf

Reviewed: Jun. 21, 2009

I've made this twice and both times I had the same issues, so I give it a 3/5. It tasted like there were waaaay too many things going on at once. Also, I always measured out the ingredients exactly, but the meatloaf always ended up being too wet, even when I left a good bit of the ketchup mixture out of the loaf the second time I tried it. It's hard to get out of the pan, too, and it essentially breaks apart in to chunks, so you can't really slice it the way meatloaf should be sliced. I'm glad plenty of people liked it, and it wasn't BAD, but I definitely won't be using this recipe again.

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Big Soft Ginger Cookies

Reviewed: Jun. 12, 2009

These are good soft ginger cookies, just as advertised, but I don't think they're some of the best I've ever had. I give them 5 stars instead of 4, however, because they're actually really easy to make once you get the hang of it. A few recommendations: spray a little cooking oil on your hand, then smack your hands together, before you try rolling the dough; the molasses makes it REALLY sticky. The recipe says it yields 2 dozen cookies, and I made 2 dozen my first round through, but they were WAY too big. Now when I make them, I roll them a little smaller so I get 3 dozen. When you roll the cookies in sugar, I recommend using a wider bowl and a spoon. When you flatten the cookies, don't squash them completely, but give them a nice flat top so they look like thick coins. I baked mine for 8 minutes, left them on the cookie tray for 5 minutes after they came out, then transferred them to a cooling rack for about 20 minutes. They were perfect! And as long as you keep them in a tupperware container, they'll stay soft. I prefer to use allspice instead of cloves and an extra pinch of ginger for more kick. Also, if you want to make them look "fancy," you can make them look like the cookies in the picture by drizzling a simple powdered sugar icing over them, then sifting cinnamon on top of that.

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Fruit Dip II

Reviewed: May 10, 2009

Good stuff, although I made a number of modifications. For one thing, the cream cheese/fluff mixture is VERY thick and sticky, so I had to set my mixer up to max speed. I highly recommend using a flavored cream cheese, like strawberry, for more sweetness. I also added in a teaspoon or two of Disarona (amaretto) for added sweetness and scent while I used the electric mixer. A dash of amaretto really amps the flavor! At the very end, I used a spatula to fold in a cup or so of whipped cream to thin the dip out. A great idea, you just need to tweak it a bit.

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Chocolate Covered Strawberries

Reviewed: May 10, 2009

Really great, super-easy! You don't need the shortening for flavor, but it keeps the chocolate from clumping up. I used really big, fresh strawberries. I rinsed the berries, then dried them carefully and stuck toothpicks down the middle. I threw the shortening in to a pot on the stovetop and heated it up for about 10 seconds, then added the milk chocolate chips and stirred continuously for 2-3 minutes until it was all smooth. Dipped the strawberries and laid them out on a cookie sheet covered with wax paper, which worked great; if I'd wanted them to look super-pretty, of course, I would've stuck them in the suggested styrafoam. Totally awesome idea; will use again and again and again!

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Best Chocolate Chip Cookies

Reviewed: May 6, 2009

This makes some amazing cookies! I've used this recipe a dozen dimes to make about 3 dozen cookies at a time, and my family can't get enough of them. My mom now insists that I make the chocolate chip cookies for Christmas! The only changes I make, like many others, are to bake them for 12-14 minutes, not 10, and to use an extra cup or so of chocolate chips. Also, a few personal recommendations: I always mix the batter by hand, even though it kills my arm, and I separate it in to two bowls, one with nuts and one without.

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