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Classic Waffles

Reviewed: Mar. 25, 2012
I'm going to stop buying mix! Made this in the blender quickly--no need to warm the milk or separate the eggs as others have noted in their reviews. Couldn't be easier! Thanks for the recipe.
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5 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Mar. 13, 2011
Five stars with these changes: I used Costco brand chicken breasts--straight from the freezer, with 3/4 bottle wing sauce and package ranch. Cooked 7 hours on low--shredded chicken and returned to the crock for another hour. So juicy and tender--no butter required. Served on Kaiser rolls with colby jack cheese and a dollop of bleu cheese dressing--a must. Delish!
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2 users found this review helpful

Weeknight Lasagne Toss

Reviewed: Feb. 28, 2011
I'll make it again but with changes--the dressing is not necessary and actually makes the dish greasy. It is obviously a Kraft sponsored recipe, so they try to get as many of their products as possible in the recipe. A teaspoon of Italian Seasoning adds the necessary flavor without the oil. I didn't have oven ready noodles, used the regular ole lasagna noodles and they were fine. I used shredded mozzerella on top which was yummy! I also used a can of Hunt's Spaghetti sauce and it was fine. I think with adjustments it can be a 5 star. The dressing just doesn't cut it for me.
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19 users found this review helpful

Beef Parmesan with Garlic Angel Hair Pasta

Reviewed: Jan. 23, 2011
I changed the recipe significantly for ease and to avoid using prepared sauce which has too many added ingredients (sugar and salt) . . . I use round steak instead of cube steak (not as tough, and easier to handle) dredged in egg and then bread crumbs combined with parmesan cheese. After browning the steaks in olive oil, add 1/2 c. chopped onion, one can tomato paste (again for richness of taste) and 1 tomato paste can full of water to the skillet drippings. Blend well and cover steaks--eliminate spaghetti sauce. Bake the same as this recipe indicates. Fast, easy and more flavorful in my opinion.
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13 users found this review helpful

Eggplant Parmesan II

Reviewed: Jun. 30, 2010
I tried all the tips listed by previous users--letting the eggplant "sweat", cutting evenly, baking additional minutes, making sure it was all covered with sauce, etc . . . and the eggplant was still hard and bitter. I'm removing this from my recipe box and won't make again. Sorry--
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1 user found this review helpful

15-Minute Dinner Nachos Supreme

Reviewed: Apr. 8, 2010
Very filling family fun meal. Be sure to use instant rice--those reviewers with rice problems probably used long grain which takes longer to cook. Each family member topped their own bowl buffet style with: salsa, lettuce, cheese, black olives and sour cream to their liking--dipped with scoop tortilla chips. Definitely a keeper in my house!
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2 users found this review helpful

Sausage Potato Casserole

Reviewed: Mar. 3, 2010
Using these directions with exact measurements and baking for 1 hour and 45 minutes, the potatoes were still undercooked and the casserole soupy. Good flavor, but will probably not make again.
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1 user found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 21, 2009
As written before, I would recommend not to "bake with your eyes"--the cookies will appear to be underbaked when taking them out of the oven--but do not fear (and overbaking makes them hard!). Freezes well, and yummy!
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2 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Oct. 21, 2009
I wanted a chilled shrimp for a party and thought this might fit the bill--it did! I made the marinade as written with one exception--I had only rice vinegar. Fresh basil and garlic is a MUST--don't substitute that dried stuff. I refrigerated for two hours and then steamed them quickly. Chilled in fridge and served cold. Yummy!
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1 user found this review helpful

Zucchini Pie

Reviewed: Jun. 30, 2009
My mom made this recipe for years with zucchini from her garden. She added 1 T. of yellow mustard on the top of the cresents and 1 t. italian seasoning to the eggs before baking. It gives it a little zip. Yummy!
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13 users found this review helpful

Million Dollar Cake

Reviewed: Apr. 26, 2009
Yummy! My family couldn't let it sit in the fridge overnight--a couple of hours was all it took. This recipe is a summer favorite and a keeper!
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1 user found this review helpful

Maple Salmon

Reviewed: Sep. 30, 2008
We live in salmon country, and I've cooked it many ways . . .this is by far the one recipe my family requests over and over. Regardless of what others have said, I think a longer marinade (more like an hour if the salmon is thicker) in the fridge enhances the garlic flavor in the recipe. And as others have pointed out--every piece of salmon should be checked thoroughly--maybe less than 20 minutes, maybe more. Thanks for the recipe--it's a keeper!
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1 user found this review helpful

Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Reviewed: Sep. 14, 2008
I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful, I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it was delicious. I also used freeze dried chives in the butter, and it worked fine--although I'm sure fresh would make it even better. Company worthy and I'll make it again!
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14 users found this review helpful

Janine's Best Banana Bread

Reviewed: Sep. 7, 2008
Great recipe . . . as previous reviewers have stated, be sure to use large bananas and/or 4 if they are medium to smaller in size. I always add chopped pecans and bake in a metal pan--this does not bake well in glass loaf pans in my opinion. I learned from my grandmother that banana bread needs to sit overnight--always tastes better the next day. Don't know if there is any cooking logic behind it, but it works for me!
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1 user found this review helpful

Zucchini Bread

Reviewed: Aug. 30, 2008
Exceptional flavor--a keeper. I would recommend several things: be sure to grease and flour the pans well otherwise the loaf will crack in half coming out of the pan as mine did! Secondly, the chocolate chips sink to the bottom of the loaf. To prevent this, I tossed them in flour before lightly folding into the bread dough, and that helped.
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6 users found this review helpful

Chuck Roast with Homemade Noodles

Reviewed: Feb. 25, 2007
I've made this many times, and suggest doubling the noodles--always a hit, and never enough!
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21 users found this review helpful

 
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