Noreen Recipe Reviews (Pg. 2) - Allrecipes.com (10107559)

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Best Chocolate Chip Cookies

Reviewed: Jan. 3, 2011
I think this is an outstanding recipe, and it has become my favorite for chocolate chip cookies. I did follow the suggestions of using 1/2 c. white sugar, 1 1/2 c. brown sugar (changing the ratio slightly), added the soda to the dry ingredients (simplifying) and added 1 T. vanilla eliminating the water. In place of the walnuts, I added about 1 c. of dried cranberries. I love the play of the tart cranberries off the chocolate. The last time I made them, I gulped and used the convection oven (new to my kitchen) and did three sheets in about 12 minutes. They were outstanding, and I will certainly bake using the convection feature again.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Jan. 3, 2011
This is a wonderful casserole. I served it New Years Day, and everyone loved it. I think it's great as it is. However, I can see where it can easily accommodate additional ingredients. I will try adding onions and red and/or green peppers next time. Thanks for submitting this recipe.
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3 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Nov. 13, 2009
This is an outstanding recipe. Following other reviews, I did use 1/2 white and 1/2 brown sugar, and because I used all butter, I chilled the dough for an hour. I also added dried cranberries, which is a great combination with the chocolate. Also, I was careful to underbake them (about 8 minutes) to keep them soft. After 3 days, the cookies remain soft, even the chocolate chips. If you happen to overbake an item, you can put it/them in a plastic bag and add a slice of bread. I usually place the bread on a piece of wax paper so it doesn't sit directly on the item. If it physically touches the item, the item will get very soft and a bit mushy. Thanks for the great recipe. Everyone loved them.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Nov. 13, 2009
This is an absolutely outstanding recipe. It makes 12 muffins perfectly, and this is a nice easy way to serve them to guests. I agree with a former person that they are great with butter and honey. I am serving them this evening with a soup and salad for a nice comfort meal.
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2 users found this review helpful

Rhubarb Cherry Crisp

Reviewed: Jun. 5, 2009
This is a wonderful recipe. I had been searching for a recipe like this for quite some time after having something similar elsewhere. The only change I made was adding almonds in place of the pecans/walnuts, as had been suggested by another reviewer, but then I love almonds. Others may find that a bit much with the almond extract. Thanks for the great recipe.
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Fig and Olive Tapenade

Reviewed: Dec. 28, 2008
This is an outstanding recipe. I hate, hate, hate olives, but I love the flavors of this recipe. I followed the recipe closely, but based on comments by others I did use fresh herbs and served it over goat cheese. It was a nice addition to my usual array of holiday party appetizers and one that will become a tradition each year. Additionally I'll serve it at other times for something unusual. Kudos to Anne.
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3 users found this review helpful

Vegetable Dip

Reviewed: Jan. 4, 2008
I'm sorry but I didn't find this to be anything special, and I followed the recipe as written. It just didn't have a significant taste.
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3 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 4, 2008
I prepared this for Christmas Eve, never having cooked a beef tenderloin previously. It was fabulous. I followed the directions pretty much as written except, like others, I made the sauce a bit earlier since Christmas Eve is a bit busy. The sauce was outstanding. I served herb roasted small potatoes with it and that was a nice accompaniment. I used the leftovers for a stew with the sauce as a base. Everyone loved the original and the leftovers. Thanks for posting the recipe.
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Gluehwein

Reviewed: Dec. 15, 2007
The only reason I rated this a five is that there was no higher rating. I made it using burgundy wine and followed the suggestion of others and substituted the water with orange juice. Everyone loved it. I will definitely be making this often in the future. Thanks, Else.
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2 users found this review helpful

Brown Sugar Smokies

Reviewed: Dec. 15, 2007
I was looking for a different appetizer and focused on this one. It reminded me of another favorite, bacon wrapped chestnuts. In preparing this recipe, I followed several suggestions. I cooked them using a foil lined broiler pan for ease of cleanup (worked great), and I used the dipping sauce (1/4 c. mayo, 1/4 c. chili sauce, 1/2 c. brown sugar; delicious). I liked the fact that the broiling pan drained off all the grease. I turned them only once to be sure they were crisp all over. After taking them from the oven, I had to taste one right away, and my initial opinion was they were just okay. I then let them set while I cleaned up the kitchen and made ready for guests. Just before presenting them, I reheated them for 15-20 minutes in the oven and served them with the dipping sauce. I thought they were much better after reheating them. All the guests enjoyed them.
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Swedish Nuts II

Reviewed: Dec. 13, 2007
This is a fabulous recipe, and it is so easy and fast. I made one batch following the recipe, but cutting the amount of butter to half. I liked this, which put more meringue on the nuts as someone else suggested. However, the second batch was made with cinnamon and a dash of cayenne also suggested by someone else. It was also delicious. Since I was going to a Christmas lunch with friends, I quickly bagged some in ziploc snack bags, folded the closing strip under the bag, and tied a wide red ribbon around the plastic bag. Arriving at the luncheon a bit early, I placed one at each place setting. Everyone was thrilled and the table looked a bit more festive. Thanks for the recipe.
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Remarkable Fudge

Reviewed: Nov. 28, 2007
I have used this recipe for decades. It is a terrific recipe that makes nice creamy chocolate fudge. It always gets raves from friends. The only difference is that I use 1 (12 oz) can of evaporated milk. (I don't like odd amounts left over, and I've never felt that it affected the outcome.) The real key to success is to always use a candy thermometer, and to always check the boiling point of water at the time you make the fudge. It varies each time. For example: Boiling point is 212 degree F. Today it was 8 degrees lower. That meant I needed to stop cooking the fudge at 228 degrees rather than at 236 degrees (soft ball stage). Therefore, it is critical that you always boil some water and check the boiling point before making candy.
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159 users found this review helpful

Fruit Dip VI

Reviewed: Oct. 16, 2007
This is an outstanding recipe. I couldn't believe how good it was given that it had only three ingredients. Unlike others, I could eat it as soon as it's mixed. I did follow the suggestion that I thin it slightly with a bit of milk.
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1 user found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Oct. 16, 2007
I don't know what I did wrong because this recipe certainly got rave reviews. Per suggestions, I added onions and red pepper as well as lots of cheese. I thought the taste was extremely bland, and I've had other recipes I liked much better. Won't try it again.
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Pat's Baked Beans

Reviewed: Jul. 7, 2007
This was a fantastic recipe. The only changes I made were using a 48 oz. jar of Randall's Mixed Beans in place of the cans of pinto, northern, kidney and garbanzo beans, added 1 T. liquid smoke, and substituted BQ sauce for the ketchup as was suggested elsewhere. I also prepared them in a slow cooker, taking the lid off the last 1 1/2 hours to thicken the sauce, which had also been suggested previously. Great idea.
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1 user found this review helpful

Displaying results 21-35 (of 35) reviews
 
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