opentoedshoesan Recipe Reviews (Pg. 1) - Allrecipes.com (10069067)

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Marinade for Chicken

Reviewed: Aug. 18, 2010
I wish I had time to marinate overnight for more pronounced flavor, but this was tasty after 4 hours. I have just grilled the first boneless skinless breast which I pounded and pierced before marinating. I'm attempting a sauce with the leftover marinade, which I suspect I wouldn't need if the chicken had soaked up flavor all night. *Update* I had time to marinate overnight, and my chicken was moist and flavorful. Delicious with potato salad, corn on the cob and a garden salad. I really like this recipe as is, but if you add a little garlic, it exceeds five stars.
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Cream Cheese Squares

Reviewed: Jun. 18, 2013
I was skeptical about these simple ingredients, particularly the store-bought crescent roll dough - I am admittedly a snob about such things - but this was terrific! The flaky pastry, rich, creamy filling, and crunchy sugary topping were a perfect combination. I was so skeptical, in fact that I halved the recipe; a decision I regretted with the first bite!
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1 user found this review helpful

Mom's Yeast Rolls

Reviewed: Feb. 8, 2011
These rolls were tender and tasty. I used bread flour and brushed with melted butter after baking, but otherwise followed the recipe as written. Mine were not as pretty as the ones pictured, but they were very good. I will make these often.
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Kerri's Holiday Punch

Reviewed: Feb. 8, 2011
I'm not much of a drinker, so a little went a long way for me. Served this at a holiday party and everyone enjoyed it. I did mistakenly use gingerale instead of lemon-lime soda, but folloed the recipe otherwise.
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9 users found this review helpful

Quick Yeast Rolls

Reviewed: Feb. 8, 2011
I have recently made a few different rolls, now that I have conquered my fear of yeast! THese were the best I've tried yet. I used bread flour, not all purpose, but otherwise followed the recipe as written. These will be a staple in our household. My two teenaged boys couldn't get enough of them.
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2 users found this review helpful

Golden Sweet Cornbread

Reviewed: Mar. 8, 2011
Jiffy is my usual "recipe" for cornbread, and this was just about as easy. I baked this in my cast iron skillet with good results. I may abandon the little blue box!
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5 users found this review helpful

Heavenly Chocolate Mousse

Reviewed: Mar. 8, 2011
This is the easiest mousse I've ever made. Smooth, creamy and chocolatey. I did goof and add all the water in with the chocolate, so I just put a teensy bit in with the eggs. Easy, and forgiving! *Update* I have made this numerous times, and once did get the dreaded "cooked egg bits", but have had great success otherwise, using different types of chocolate and combinations of chocolate: milk, bittersweet, semi-sweet, and the huge package of double chocolate Ghiardelli that Sam's Club sold last Christmas. My next attempt will be Ghiardelli white "chocolate". I believe the candy thermometer is essential, but now as another reviewer suggested, I strain the chocolate mixture before folding in the whipped cream, just in case. Today, this will fill the center of my chocolate cake, baked with the Wilton heart Tasty-fill pan I just picked up on Valentine's Day clearance. I wanted to give it a try before I pull it out next Valentine's Day.
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3 users found this review helpful

The Best Chocolate Cake You Ever Ate

Reviewed: Mar. 11, 2011
For me, this was an unusual method that produced a really good result. The icing is very much a like a layer of creamy homemade fudge, and the cake is tender and moist. THe touch of cinnamon is pleasant, but I might reduce the amount slightly next time, and there will be a next time. I made two - one without the pecans - and both were delicious. I had to bake mine 30 minutes; the center was still liquid at 20. Updating my review because I have made this cake 3 times in the past 2 weeks for different people, and everyone loves it. It is going to work tomorrow for a pot luck. Oh how I love to find an easy to make crowd-pleaser that turns out great every time! Ok - second update - I forgot to mention that this cake is even better the second day, if you can manage to have some stay around that long!
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5 users found this review helpful

Taco Seasoning I

Reviewed: Mar. 13, 2011
As others have said, I will no longer need the packaged stuff.
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3 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Mar. 24, 2011
These turned out beautifully - no cheese leakage! I did not have time to let them dry very long in between breading steps, but they still were great. I made a raspberry dipping sauce that not everyone liked, but I loved. The next time I make these I will try placing a cut strip of crispy bacon over the cheese mixture instead of mixing in the bacon bits, and I may blanch the peppers first. My jalapenos were quite large and remained crunchy after cooking, which I really liked, but others prefer a softer pepper.
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4 users found this review helpful

Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Mar. 29, 2011
This is the path to brussel sprout love for those who haven't tried them or don't like them. I'm quite sure that it is equally good as written, but I did sub pine nuts for the almonds. Next time, I'm adding a minced shallot with the garlic and tossing in dry roasted pine nuts with the bacon.
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6 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 8, 2011
I have made this several times with both boneless and bone-in breasts and thighs. The sauce is tasty, but you could add more garlic if you are a fiend. Frequent basting gives the chicken a nice saucy glaze. I think I'll try this on some party wings next time, and I hope to try it on a pork tenderloin.
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3 users found this review helpful

Chocolate Cream Pudding

Reviewed: May 13, 2011
This is really delicious warm. So delicious infact, that I may not get to taste it cold! Quick and easy keeper!
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3 users found this review helpful

Sweet Onion Pie

Reviewed: Aug. 18, 2010
As others have noted, this is an easily adaptable, easy to make recipe, and that's what my rating is based upon. I added a chopped leek and 2 minced shallots because there are few things in life they can't improve, and I used Swiss instead of cheddar. This onion lover will make these changes next time: I will use unsalted butter in the crust and prebake it. The crust was unpleasantly moist and spongey to me., but a bread pudding fan might like it as is. I'd like to try this as an appetizer in a mini muffin tin, and maybe mix a little cracker crumbs with the cheese for a little extra crunch.
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Oven Baked BBQ Ribs

Reviewed: Jun. 18, 2011
Although nothing quite beats ribs hot off of a charcoal grill, this oven method produces a tender, flavorful, perfectly sauced result. I do wish I had chopped rather than sliced the onions to avoid stringiness and removed them from the oven about 5 minutes sooner, because some areas were slightly over-caramelized. My unsolicited advice is to watch and smell carefully during the last 15 minutes for perfection. *Update* I have used this recipe quite a few times, and on one occasion I tried to "cheat" on the frequent basting like others who have posted reviews. The ribs certainly were good without basting at 20 minute intervals, but much better with the extra "attention". The frequent basting does something magical to the sauce and improves the way it clings to the ribs. If you can possibly swing basting at 20 minute intervals, I strongly suggest doing so. The only change I've made to this recipe is to dice rather than slice the onions, because I felt the long, stringy onions detracted from the experience of savoring these delicious, tender, sweet, tangy, perfectly sauced ribs.
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6 users found this review helpful

Sweet Potato Pie I

Reviewed: Dec. 30, 2011
As the daughter of a woman who made excellent sweet potato pie by feel - no recipe, no measuring - I made this with the following reviewer suggestions: I pre-baked the crust, but wish I hadn't - it was a little too crispy, I subbed brown sugar for half the white - glad I did, but could have reduced total sugar by 1/4, added a tablespoon of fresh lemon juice and a pinch of cloves and I used evaporated milk. A tad bit sweet, but a darn good pie. After years of trying, I gave up trying to replicate my mother's pie and followed the Libby's pumpkin can recipe, using fresh sweet potatoes. This pie is better. Also - I always rice my sweet potatoes so that they are smooth and virtually string-free. The Libby's uses no butter and makes a very thin batter. **UPDATED REVIEW - my initial comments were made after only briefly cooling the pie. Once it had cooled and set overnight, the sweetness was magically perfect!
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4 users found this review helpful

Honey Mustard Dressing II

Reviewed: Dec. 30, 2011
Perfect dip for my crispy fried chicken "balls" - tenders cut into 3 or 4 pieces coated in egg wash and seasoned flour. I used dijon mustard. Really tasty.
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5 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Feb. 19, 2012
Perfect for my chocolate cake. Elevated it from a delicious home made cake with my usual butter cream frosting to a restaurant - style dessert. Beautifully glossy, smooth texture, and pipeable.
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1 user found this review helpful

Cream Filled Cupcakes

Reviewed: Feb. 20, 2012
Please note that my rating and review is for the "cream filling" only. I used it to pipe into my own chocolate cupcakes, and it was divine. Smooth, creamy, and not overly sweet.
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3 users found this review helpful

Alfredo Sauce

Reviewed: Jun. 25, 2012
Quick and easy,. Don't be tempted to cut corners by using cheese that was purchased grated; it does not melt so well. At times, I have subbed half and half for the cream with good results, and have added the crushed garlic with the butter and then removed it before adding the cheese. Definitely a keeper, for a weeknight or more elaborate meal. I really love it with campanelle pasta.
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1 user found this review helpful

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