Allypal Recipe Reviews (Pg. 1) - Allrecipes.com (10083527)

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Cinnamon Candy Apple Salad

Reviewed: Nov. 24, 2010
If you're having trouble getting the RedHots to melt, just put them in the pot when you're boiling your water....that's what my recipe directions call for and it works perfectly. Add the boiling water/candy liquid to the gelatin in a bowl and stir until it's disolved and you're ready to go!
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21 users found this review helpful

Creamed Peas and New Potatoes

Reviewed: Jul. 21, 2010
Add a couple tablespoonfuls of minced white onions to the melted butter and sautee them until soft. Continue with the rest of the recipe and you may even like this yummy recipe even better!
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14 users found this review helpful

Jollyrogers' Chilaquiles

Reviewed: Jan. 27, 2011
not sure why the directions say parmesan cheese when that's not in the ingredients list, but if you use the cotija you'll be a happy eater!! YUMMY!!
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12 users found this review helpful

Swedish Dream Cookies

Reviewed: Dec. 3, 2009
If you cannot find baker's ammonia (hartshorn) locally you can purchase it through the King Arthur Flour website (kingarthurflour.com). It does make a difference especially in the crispness of the cookies it is used in and worth trying to find as the other review has said. Yummy!
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10 users found this review helpful

Pumpkin Stew

Reviewed: Nov. 6, 2010
If the pumpkin in your stew wasn't all you'd hoped for, you may want to use a sugar (or pie) pumpkin next time. These are not the same as the ones most people carve into Jack O'Lanterns. The big ones are actually stock pumpkins--as in they are grown to feed livestock (pigs, etc). They do not have the flavor and texture of the smaller sugar pumpkins. These sugar/pie pumpkins also have a different water content and are definately the ones to use for pies--guess that's why they were given the name! Enjoy the stew-- if you can deal with more carbs in it you may want to add some potatoes... my family prefers theirs with potatoes, but enjoyed it made this way, too.
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7 users found this review helpful

My Grandma's Shoo-Fly Pie

Reviewed: Nov. 23, 2012
My Shoo Fly Pie decided to fly itself right out of the pan! I used a 9" deep dish frozen crust and it just didn't hold it during the baking process. Thankfully I had the pie pan on a sheet tray or my freshly cleaned oven would have needed it again! Haven't tasted it yet, but it smells great and what didn't overflow looks good--glad it's not supposed to be going anywhere or I'd be disappointed with the other side! I'll try this again with my own pie crust and my bigger pan.
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5 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Jul. 27, 2012
This was OK--WAAAYYY too much pepper with 2 tsp! I only used one and that was over the top pepper-y. I did not read other reviews, just had my son read it to me as I was making it =-) Double checked with him 3 times with that amount and he finally said that I could just do what I wanted! It seems like there is way too much cheese in here too-- guess this one isn't my favorite form. (I did add some raisins to try to combat the pepper--not a complete fix but I do like raisins in my broccoli salad)
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5 users found this review helpful

Baked Pork Chimichangas

Reviewed: Dec. 19, 2009
I've made this twice now...first with the loin roast and second with a butt. I think the butt was better! I also made this in the crockpot and started with soaking the beans overnight, eliminating the whole first step of the recipe as written here. I then stuck the meat and beans in the crock with the chillies, onions, & chili powder. Put it on low all day, took out the meat and shredded it. Followed the rest of the directions as written, except I let it cool and took off the fat that accumulated on top. ***Also be sure to add the cheese when you're wrapping your chimichangas!! The directions don't mention this step, so if you're not paying attention to the ingredients it's easy to forget and it seems to add a lot to them. I also have used two different salsas and they were both good. ***making this for the umteenth time again today... my kids can't get enough of them, one happy accident that we had was adding just the smallest bit of cinnamon to the egg wash--it happened the first time when I was making some pies and had used an egg wash for the pie and decided to use it for the chimis, too, not realizing that there had been some cinnamon transfer--the cinnamon adds just a touch of depth that really seems to accent the rest of the chimis nicely since it's just a faint taste using it's savory properties.
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5 users found this review helpful

Gumdrop Fruitcake

Reviewed: Dec. 3, 2009
This is the same recipe that my grandma made for years--I can still see her in the kitchen cutting up the gumdrops with her scissors. One helpful hint is to keep the sugar handy to dip your scissors in when they get too sticky. I've tried freezing the gumdrops and using the food processor but that doesn't work very well and was extremely noisy!! This is a very tasty "fruit"cake--not what traditionally is thought of as a fruit cake. I hope you decide to try this one and I'm pretty sure that you'll enjoy this piece of our family's Christmas tradition too! Thanks for sharing the recipe, Glenda=-)
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 6, 2007
These are fantastic! I've made them several times over the past few months--more cinnamon rolls than I've made in my whole life!! I've made them with and without dough conditioner and there doesn't appear to be much difference. I've also made them with Splenda in the dough and have only made them with Splenda Brown sugar and they taste GREAT! Do be sure to let the dough rest for the 10 minutes or you have a fight on your hands (maybe even a little longer after you start to roll the dough). My kids absolutely love these rolls!
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5 users found this review helpful

Blueberry Dump Cake

Reviewed: Jul. 26, 2011
If you've never had a dump cake before, you just may not understand how this is supposed to be....it is not a 'cake' persay.... think more like a cobbler and maybe you'll be happier. In my opinion the butter must be melted and drizzled over the dry cake mix---it's part of the charm. I don't even like ice cream on it, just the plain dump cake is YUMMY! Thanks for this recipe using fresh fruit--lots less sugar than my standard using pie filling! Try mixing a little almond into it if you want a bit of crunch
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4 users found this review helpful

Cherry Cola Salad

Reviewed: Sep. 10, 2011
I think Ska T must have neglected to use the 6 ounce package of Jello--that's the BIG one! 3 cups of liquid for that size is fine, but not if you're trying to use a 3 oz. package of gelatin. This is a yummy recipe and goes over really well at our potlucks! I always use Diet Pepsi =-)
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3 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Aug. 10, 2011
Just made this again for the who-knows-how-manyeth time.... we love it! Often add some dry garlic & parsley mix and some italian seasoning to the yeast mixture after it foams up to let the dry herbs reconstitute. Tonight we made 3 1/4-sheet pans and used 4X the recipe--it comes out thick enough to hold sauce and toppings but not so much that it gives you a heavy feeling after a few pieces. Everyone who's ever eaten this with us has really enjoyed it and there have been MANY pizza connoisseurs (aka teenagers) in that mix. Much more economincal to feed a hungry group at home than the pizza parlor and everyone gets what they want on their part of the pizza!!
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3 users found this review helpful

Spicy Crispy Beef

Reviewed: Jul. 6, 2009
For those who are having trouble with the meat clumping together, it's easier to slice and avoid it sticking together if you freeze the meat for 15-30 minutes before trying to slice it. This helps the slicing process by making the meat more firm allowing for thinner slices. The thinner slices also help with the crispiness of the cooked beef. If it's clumping together when cooking, then be sure to allow the cornstarch coating to dry on the meat before trying to fry the meat. Also, be sure to allow plenty of room in the pan with plenty of oil so the strips don't have to touch each other while they're cooking. This should help you enjoy the yummy, spicy, and crispy beef without any clumps!
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3 users found this review helpful

Grain and Nut Whole Wheat Pancakes

Reviewed: Jun. 19, 2009
I just made these for an early Father's Day breakfast--Dad loved them and kids thought they were great too! After reading many reviews (and trying to use up stuff in the fridge before our vacation) I added an extra egg. I also used powdered milk and some vinegar for the buttermilk. I used pecans instead of walnuts because of an allergy (and they were in the freezer). The batter did start out very thin--thought I'd have to add more flour--but became thicker as the batter sat for a few minutes (guess the oatmeal absorbed some of the liquid). As a clean-up hint, after I ground up the oatmeal in my food processor, I added the other dry ingredients and gave them a little whirl to mix. I then mixed the wet ingredients in another bowl and added the dry mix to the wet (even though that's backwards it worked just fine) which saved me an extra bowl to clean up! This also made more pancakes than I expected--plenty for my family of five which includes two teenagers! These were definitely moist and oh so yummy! Thanks for sharing ;-)
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3 users found this review helpful

Dried Beef Cheese Ball

Reviewed: Jan. 1, 2009
After reading some other reviews complaining about salt I had to wonder if there may be different kinds of dried beef. The meat we get here from the deli section of our "amish" market is not extrememly salty and when mixed with the bland cream cheese is in no way overpoweringly salty. I do not make it with MSG but do like the Worcestershire sauce for the flavor it adds-I would recommend less than doubling the amount though if you're using 2 blocks of cream cheese. I also have omitted the onion salt on occasion and haven't missed it with the nice fresh flavor of the green onion. Our family really enjoys this-- my mother-in-law always puts butter in hers which makes it less dense so it spreads easily but won't make a ball well. Enjoy this yummy snack!!
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3 users found this review helpful

Cream Wafers

Reviewed: Dec. 1, 2008
This is one of my favorite Christmas cookies and has been for about 40 years! My mom made these for us and I've continued the tradition with my children who also request them every Christmas-time. We roll the dough with sugar between sheets of parchment and cut them out about the size of a quarter which makes them the perfect bite-sized confection--no crumbs everywhere this way! Yummy without the egg yolk in the filling--never tried it the other way since it's always liable to be eaten by little ones or an elderly visitor and I wouldn't want to risk food poisoning for such an unimportant ingredient!
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Butter Snow Flakes

Reviewed: Nov. 30, 2009
This was a very easy cookie to make with my new Pampered Chef Cookie Press. I got almost 5 dozen cookies from this recipe using the Christmas tree disc. I didn't have any oranges, so I used granulated lemon peel that I reconstituted in the vanilla extract. I added green food coloring to my dough, but didn't remember that I wanted to until after I had added the dry ingredients--my cookies had some air bubbles in them which I am attributing to mixing too much after adding the dry ingredients. **I would strongly recommend adding food coloring when you're creaming the butter & cream cheese** I also used margarine, which is OK but I'm sure that real butter would make these taste even better! I'm not sure that the citrus adds a lot to these cookies, but that may be because I didn't have the fresh orange zest. I added some holly quints to some of the trees and they really look like finished, special cookies-- even better than the red sugar ones.
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2 users found this review helpful

Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Aug. 1, 2009
Yummy recipe as written! My bananas were little so I did use two, and I have real farm eggs that are huge (jumbo + size) but kept all else the same and they tasted great with just a little butter on them. DH loved them =-) DD (18) said they were OK because she just likes "plain" pancakes. I think next time I may put some chopped pecans in them to increase the nutty flavor of the whole wheat and oatmeal and to add a nice counter texture to the mushy banana pieces. Great nutrition and great taste--yummo! Thanks for sharing your recipe!!
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2 users found this review helpful

Whole Wheat Snickerdoodles I

Reviewed: Jul. 28, 2007
My teenager made these while I was shopping today...she couldn't find cinnamon so used some apple pie spice instead, as well as Splenda brown sugar. They came out very tasty! She didn't flatten them after rolling in the cinnamon/sugar so they were very thick in the middle, but that didn't effect the flavor. They are very good, with a nice sweet "wheaty" flavor that is complimented nicely by the spices.
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2 users found this review helpful

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