Charlene1234 Recipe Reviews (Pg. 1) - Allrecipes.com (10004702)

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Baked Crispy Potato Chicken

Reviewed: Apr. 17, 2014
I didn't have time to make the marinade, so I just did the second part of this recipe and it turned out great! I used boneless chicken thighs instead of breasts which I prefer because they are not as dry typically. Pretty quick and easy! I'd say it took about 15 minutes to do 6 chicken thighs... if that long and it crisped up nice and tan. I did put them on a rack on top of a cookie sheet and this kept them from getting soggy on the bottom side.
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3 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Mar. 14, 2014
Delicious. I used homemade hot fudge (this is super easy to make guys... three ingredients - 1 can of sweetened condensed milk, 6 oz of unsweetened chocolate bar, 2 T butter and heat slowly in a pan) and the flavor was outstanding. Don't forget to sift! I forgot and it wasn't as good as if I would've remembered... just got late and I got in a hurry. This was pretty simple though. It made a lot too! I had about 18 cupcakes and I had LOTS left over. Just FYI. Made boring cake-mix cupcakes a little more special!!
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1 user found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Oct. 8, 2012
I have made this three times. I love how easy this is. It gets thick, so just wait. Once it cools down it starts to thicken. I made it without blending and then tried it with blending just to compare and I'll always blend it now. It makes it silky smooth. I did have a problem with the sugar crystallizing. I doesn't happen the first day or the second, but if I put it in the fridge then it starts. I read how you're supposed to be able to stop it from happening and that is to make sure every crystal of sugar is melted and nothing is left on the side of the pot. Use a spatula! I'm also keeping it out of the fridge. This does seem to help although I'm not sure how long it keeps like this. But it doesn't last long in my house. I think this would be great canned.
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2 users found this review helpful

Butter Soup

Reviewed: Mar. 7, 2012
This soup is much better the second day! The ONLY change I made was to use whole milk instead of half and half, but I doubled it to 1 cup since it wasn't very creamy. It is simple! I thought the broth sounded like a good idea but after tasting this soup the second day, it's not necessary. I did take the advice of one and made some bacon to crumble on top and it really made it great. It's possible the broth would make it better, but it's really REALLY good as it is. I'll definitely try half and half next time if I have it in my fridge. Thanks for such an easy recipe!!! This one is a keeper!!
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3 users found this review helpful

Classic Caramel Corn

Reviewed: Dec. 20, 2011
What's not to like? Easy, although it does take some time and non-stick spray, but it is hard to mess this up. I made a double batch and used a large deep roasting pan.... pretty simple and takes hardly no extra work except making more popcorn. Remember the non-stick spray!
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3 users found this review helpful

Honey Cornbread

Reviewed: Sep. 19, 2011
Excellent cornbread! I thought this was delicious. It reminded me of Marie Callanders cornbread. It was moist, sweet of course from the honey and everyone loved it. The first time around, I did make the mistake of tripling it for a large group to go with a big pot of chili. It took much longer to bake obviously and then never cooked all the way through in the middle. So I should have lowered the temp a little and left it in longer. But when I did it the second time, it was perfect and I doubled it in a large cake pan. Adding a little more time to it of course.
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Scrambled Egg Breakfast Casserole

Reviewed: May 28, 2011
I forgot one thing in this recipe! The stuffing topping is not in the Directions. Melt butter and mix with stuffing. Sprinkle evenly over eggs before baking. This gives it a great crunch! Enjoy!
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4 users found this review helpful

Fluffy Biscuits

Reviewed: Feb. 25, 2011
For not being Buttermilk, these were GREAT. Fluffy and tasty. I placed them on a silicone baking sheet on a cookie sheet and didn't need cooking spray, they slide right off. I also used butter flavored Crisco. I made my biscuits larger than I guess is normal so they had to bake about 3-4 minutes longer than the minimum time (my oven always cooks things on the minimum time limit), then I left them in the hot oven with it turned off while I finished the meal and I think they finished baking perfectly! YUM. My kids give it a "thumbs up".
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3 users found this review helpful

Aunt Blanche's Blueberry Muffins

Reviewed: Feb. 22, 2011
These were quick and delicious. They were not what I'd call light and fluffy fall-apart kind of muffins. They were not dense like pound cake but like a normal cake. They held together for the most part when you bit into them which I appreciate as a mom of three! I used frozen blueberries and put them in so they didn't bleed blueberry juice all over and turn my muffins purple. This was a nice thing!! I absolutely will be making these again. One other thing, I doubled recipe so I could have more than one dozen muffins. I filled my four muffin pans to the top and a bit over the top in some cases and it came out to exactly 24 muffins. So... figure this into your calculations. You can stretch it out to more servings if you're conservative in your muffin size. Me? I like bigger muffins and they actually didn't get puff up huge... so I wouldn't make mine smaller than I did.
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6 users found this review helpful

Irish Cream Liqueur II

Reviewed: Nov. 21, 2010
We tried another recipe before this one and it was not even close to this! The real milk chocolate and lack of extracts really bring out the creamy flavor. One problem is that we can't let it sit for a month before drinking!!! TIP: To keep from curdling the cream, temper the milk chocolate a bit before mixing in. The first time I made this the chocolate got a little hard, so this last time I made it, I kept the double boiler over the hot water a bit longer while I added the Evaporated milk and condensed milk. Then took it off the heat to add the remaining ingredients. This helped to completely dissolve the chocolate and it came out GREAT for New Years. I can't make this stuff fast enough it seems! It's soooo much better than Baileys!!!! We compared the two and Baileys had some Liquorish flavor in it and it tasted wrong compared to this. This was gone at New Years!! And I came home with the bottle of Baileys - still full. :-)
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8 users found this review helpful

Original Irish Cream

Reviewed: Nov. 21, 2010
Very good but not the best I've had and we made it almost to the letter. The extracts sort of take away from the real cream flavor.... and we cut the almond extract in half but it was too much. And there is too much Whiskey for our liking, so we did use less. It is possible letting it sit for a while could help mellow the flavors? We decided to make another recipe the second time and found one using real melted milk chocolate and no extracts, and I have to say that was by far superior to this recipe. Irish Cream Liqueur II is our favorite between the two from this site. I also think using real melted milk chocolate helped because using the chocolate syrup just made it taste a bit off. However, using the heavy cream is wonderful! I think you must try it before you knock it. That is what you're making after all... Irish CREAM... not Irish Milk. So splurge and use the cream before you decide to change that ingredient. You'll be happy you did.
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9 users found this review helpful

Rolled Dumplings

Reviewed: Nov. 3, 2010
Update: I've made these a few more times and found that they rose to the surface of the soup each time. Im guessing it was my baking powder. Still tasted great all the times I've made them! These were excellent tasting dumplings. Especially the dough! My kids loved that part. ;-) I thought they tasted great after cooking as well, but mine didn't float after cooking them. I thought they'd rise to the surface like most dumplings do, but these didn't... not sure why they didn't. So that's why I gave it four stars instead of five. I think if I cooked them longer they would have fallen apart. But, this was delicious nonetheless and my pickiest eater loved it!!!
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4 users found this review helpful

Kyle's Favorite Beef Stew

Reviewed: Sep. 1, 2010
OMG! I've had some stews in my time and they've been so-so. This one is oh my gosh good!! I made one change because I didn't have fresh mushrooms. I added a packet of mushroom gravy with hot water. It was so awesome. I used a round steak cut up and it made a full-size crackpot full. So don't double unless you have a big group!! Thanks for sharing this! It's a keeper!!
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7 users found this review helpful

Prego® Now and Later Baked Ziti

Reviewed: Feb. 15, 2010
Easy! I did make a couple small changes that i think had a great impact. I used 2/3 lbs ground beef, 2/3 mild italian sausage and 2/3 hot italian sausage. It came out delicious. Wasn't too spicy. But it was so flavorful. I might have used a lot more cheese than called for as well. I'm in a dinner group so I made this times six and it got good reviews from everyone. Oh and I didn't have Prego on hand or the tube pasta (used macaroni). It freezes well for one month.
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14 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Jan. 21, 2010
This was my first angel food cake from scratch. EASY!! I have lots of chickens, so I like to find recipes to use up lots of eggs... this is it. It was pretty sweet, but it turned out great. This is the same recipe from Betty Crocker. Cooks Illustrated also has a recipe I'm going to try now that I'm not so intimidated by this cake and it uses half the sugar... which is even better for you. Most recipes say to serve it upside down, but I think it's just beautiful with all the pretty cracks in the crust... plus my kids LOVE the crust on top. This is a hit with my family. Made it four times now. I did make a mistake the second time making it and flew thru the recipe, left out the cream of tartar and ALL the extracts (duh!)! Amazingly it still looked beautiful but didn't taste as good of course (very eggy)... but my kids still gobbled it up b/c it was sweet. So this recipe is pretty forgiving. Just cool upside down!! Very important.
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Hot Artichoke Spinach Dip

Reviewed: Nov. 27, 2009
I made this recipe out of necessity. I forgot I had to bring the dip for Thanksgiving and it was too late to run to Costco, so I found the recipe on my iphone and gathered the ingredients at the store. I've made a dip like this before and it turned out "alright" but not MMMmmmm!!! The only thing I forgot to do was put in the garlic... after it was done! I know DO NOT forget the garlic! I had some roasted garlic heads in the fridge and quickly smooshed them up and I put in probably 1 1/2 HEADS of roasted garlic... I know that's a lot but it was incredible and we all love garlic. So I mixed up the melted mozzarella on top and mixed it back into the dip, incorporating the garlic and then sprinkled more mozzarella again.... cooked for another 20 minutes, took it out and hoped for the best. The dip at Costco is one of our favorites!! My sister tasted this and she thought it tasted just like it, if not better. This was great... she wouldn't embellish her compliment. lol I thought it was fantastic!! I don't know if cooking it twice made any difference, but oh it was delish. It was almost all gone by Turkey time and no one was hungry. Went great with crackers. I think the grainier the cracker the better. :-) Will keep this one forever!! Note: Do NOT mistake Artichoke CAPS for Hearts. Huge mistake! ;-) Wasn't paying attention when I was buying ingredients. And I always buy marinated artichoke hearts... adds good flavor.
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Roasted Pumpkin Seeds

Reviewed: Oct. 29, 2009
The butter is the key! Well salt is also necessary but in the past i've just toasted them with salt after cleaning them in water, but adding butter is SO much better! I can't wait to make these again!!!! They were incredible and they didn't last long unfortunately! :-)
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4 users found this review helpful

French Onion Soup Gratinee

Reviewed: Oct. 26, 2009
Excellent. I loved it. I had to make a couple changes b/c of ingredients on hand, but it still turned out delicious. I used half chicken stock and half beef stock - 32oz of each. Thought I had Balsamic Vinegar but couldn't find it so had to use apple Cider Vinegar. I will try it according to recipe next time but this tasted great too. Just so good! I also used croutons b/c I didn't want to go out to store for bread and it worked in a pinch, I know it's not the same but it was good. You can also make your own croutons by cubing bread, tossing with butter and toasting. I'm going to have to go out and buy some oven-safe bowls now! I put it in bowls and put it under my toaster broiler, which worked great. Just use oven-safe bowls for this obviously. lol
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Oct. 25, 2009
Delicious! I thought there might be too many chocolate chips, but it wasn't. I doubled this recipe and had to hide some of them to keep the kids and dh from eating them all the first day! They can be put in a ziplock bag and then I stored them in a tupperware container for a couple weeks and they were still fresh as can be. This combo is really good and the peanut butter isn't overly peanutty. Thanks for this recipe!
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4 users found this review helpful

Potato Leek Soup III

Reviewed: Oct. 17, 2009
This was really great! Kids didn't like it but that doesn't mean anything! :-) We doubled the recipe since I had four big leeks and then only used 1 1/2 c butter, but we added a pound of crispy bacon pcs. It was great. We also pureed most of the broth and leeks because I wanted to hide the veggies from the kids. Left potatoes in chunks though. Used half and half instead of cream. Really really good!!! What a perfect recipe for a cool day!!
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3 users found this review helpful

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