Aimee Recipe Reviews (Pg. 1) - Allrecipes.com (10111442)

cook's profile

Aimee

Reviews

Menus

 
View All Reviews Learn more

Bread and Butter Pickles II

Reviewed: Jul. 20, 2014
Oh my. I made these pickles last year and honestly sort of forgot about them as they got pushed to the back of the pantry. I found them this summer when I was organizing my canning jars but I wasn't in a hurry to open them since I figured they'd be mushy after waiting a year. I'm starting to run out of canning jars as we go through the summer gardening season, so I thought I'd try them and if they were soft I'd just dump them and free up the jars. Nope... they were fabulous. Still very crispy and the flavor is excellent. This is a great recipe, and I followed it almost to the letter. I'm not a big clove fan, so I just added one clover per pint jar that I made and it added a nice subtle hint of clove, which was plenty for me. I love the cider vinegar and turmeric flavors together. Definitely a keeper, and as berserk as my cucumbers are growing this year, I'm sure I'll be making more of them and NOT waiting a year to eat them.
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Hobo

Reviewed: Jul. 2, 2014
This is really good. I made only a few changes for personal tastes. My husband and I are both trying to watch our calories, so I omitted the bacon and butter. I have no doubt that adding those would have made it even better (sigh). Like many others, I boiled the red potato cubes for about 5 minutes to make sure they would get done. Also, since the weather was bad, I put all the ingredients in a baking pan coated lightly with olive oil and covered it with foil, baking for about 30 minutes at 350 degrees, rather than grilling it. I used chicken breast tenderloins (marinated a short while), so larger breast halves might take longer. This was just very easy and we all liked it.
Was this review helpful? [ YES ]
0 users found this review helpful

Crispy Barbequed Tofu Slices

Reviewed: Oct. 11, 2013
I'm not a vegetarian (my daughters are), and I liked this a lot. My daughters really liked it. Like some others, I baked the tofu first, then dipped in egg and dredged in flour before frying it. I did not broil it afterward, and it was still perfect. One thing... I should have read a little more carefully about heating the olive oil over *medium* heat, because olive oil has a low smoking point and it can overheat easily. If you want to cook over a hotter fire to really assure a crispy crust, then use vegetable oil, but if you prefer olive oil take serious note of that medium heat! Very tasty recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Beef Pot Roast

Reviewed: Mar. 31, 2013
This recipe is excellent. I used a chuck arm roast, and it was fall apart tender. The sauce infuses a fabulous flavor into the meat and vegetables. The only thing I did differently was used beef broth, not chicken, since that just seemed weird to me. I will definitely use this again.
Was this review helpful? [ YES ]
0 users found this review helpful

Hot Bacon Dressing

Reviewed: Oct. 2, 2012
This is good. I decided to make this when I had fresh spinach and knew (rather, thought) I had a few slices of bacon in the refrigerator. When I got everything out, I realized the bacon was a little too old and couldn't be used. I decided to go ahead, and as a testament to just how good this recipe is, I simply added "real bacon" bacon bits once the dressing was heated through and it was still very good. I can only imagine how much better it would be with real cooked bacon. Some may find it a bit sweet, but I liked it.
Was this review helpful? [ YES ]
0 users found this review helpful

Pat's Dumplings

Reviewed: Aug. 7, 2012
So simple and so good. My youngest daughter likes fluffy dumplings, but the rest of us like rolled dumplings, and these are just about perfect. Like others, I added a bit more water, but other than that, followed the recipe as written.
Was this review helpful? [ YES ]
0 users found this review helpful

Quinoa and Black Beans

Reviewed: Jul. 5, 2012
Quinoa is my new favorite food, so I wanted to try this recipe for a main dish. I really liked it. I couldn't find my cumin, but I added a tiny bit of finely diced jalapeno with the onion and garlic for a bit of heat. You could add a lot of things to this. I will definitely make this again, but may add some diced zucchini and green pepper to the vegetables when I saute them, just for a change. But it's very, very good as written.
Was this review helpful? [ YES ]
1 user found this review helpful

Apple Spice Texas Sheet Cake

Reviewed: Apr. 20, 2012
Well, this is my recipe so of course I think it's fabulous :) I'm not a big chai tea fan when it's in the form of tea to drink, but I love the flavor the spices give to baked goods! I think you could probably substitute 1/4-1/2 tsp. of apple pie spice in the batter for the chai tea, and just use water with the butter and applesauce, if you didn't have any chai tea bags.
Was this review helpful? [ YES ]
0 users found this review helpful

The Best Banana Bread

Reviewed: Sep. 24, 2011
Very moist bread with a light, crispy crust. Don't let the simple recipe and ingredient list fool you... this is very good bread. I made it exactly as written and we really like it.
Was this review helpful? [ YES ]
1 user found this review helpful

Cake Balls

Reviewed: Aug. 25, 2011
Don't make this recipe unless you want to be hooked! You'll love the first combination you make, and then you'll think "hmmm... I wonder if I combined this flavor cake with this icing" and you'll make that. And then another combination will come to mind, and you just have to try that, too! And they're all good! Honestly, though, my kids like white cake, white icing, dipped in tinted white almond bark with sprinkles (a la Starbucks Birthday Cake Cake Pop). My newest is to make a chocolate cake with coffee instead of the water in the directions, add coffee cream cheese icing (homemade), dipped in chocolate almond bark. Yum! I freeze the balls with a toothpick in them to make it easy to dip in the almond bark. Then just remove the toothpick gently after they're dipped. Way easy - so good!
Was this review helpful? [ YES ]
7 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Aug. 16, 2011
My favorite local restaurant to get soup recently closed, but I learned from a friend of a former employee (small town) that all their soup recipes were found on allrecipes.com. After a pretty extensive search, I found this recipe and, after making it, am convinced this is the recipe for the best soup they served. As many others say, it really is restaurant quality. Only thing I did different to lighten it up a bit was I used a can of evaporated milk plus 1/2 cup of 1% milk. Still very creamy and satisfying. I love it!
Was this review helpful? [ YES ]
3 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Mar. 2, 2011
Everyone in the family really liked this recipe, even the daughter who "hates pork." I cut one corner and used Italian seasoned bread crumbs rather than soft crumbs and sage, but other than that, I followed the ingredients exactly. I used good shredded parmesan, by the way... not the powdered stuff. I also pounded the pork chops a little so they'd cook more evenly. The taste was excellent - nice and crispy on the outside, juicy and tender on the inside. Highly recommended.
Was this review helpful? [ YES ]
2 users found this review helpful

Premium Pizza Crust

Reviewed: Feb. 12, 2011
I've made homemade pizza crust for years, but the recipes I have used were more "bready" and less crispy. This however tastes like an authentic pizzaria pizza crust. Chewy along the edges, crispy on the bottom. And don't let the refrigeration/tossing parts put you off. You just have to plan ahead to get it in the refrigerator long enough. And I didn't "toss" it... I just held it on both fists and let it stretch out from its own weight, while I moved my hands around the edges to keep it round. It was really just as simple as any other crust I've ever made, but I really liked the texture and taste better.
Was this review helpful? [ YES ]
8 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 18, 2011
Very light and tender scones. I've been looking for a good basic scone recipe to play around with in terms of flavors, and this is the one I'll be using from now on. I used chopped dried cherries instead of the currents and they were delicious. I also used my large Pampered Chef scoop to portion them and just flattened them with my hand right on the baking sheet. They made 12 that way. I took them to the office and they were a hit. I've brought in scones made from other recipes and the first comment I got this morning was "these are the best you've made." I have to agree.
Was this review helpful? [ YES ]
4 users found this review helpful

French Toast Fingers

Reviewed: Jan. 1, 2011
Yum! My daughters have been on a French toast kick so I decided to try this to change things up a bit. They loved it, as did my husband and I. We've used homemade peach preserves, too, and that was very good. I used low sugar strawberry spread so it wouldn't be so sweet, but as is, it's an excellent and simple recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Bacon Quiche

Reviewed: Aug. 22, 2010
My daughter who hates quiche liked this, and my daughter who loves quiche liked this. So, it's a keeper! I may take some reviewers' advice and add an extra egg next time, but it was very tasty.
Was this review helpful? [ YES ]
6 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 2, 2007
I don't want to repeat what everyone's already said, but I thought these were very good. For anyone on Weight Watchers, I cut the oil to 1/4 cup and added a 1/4 cup plain applesauce; I omitted the walnuts and the icing, and just topped it with powdered sugar. At 24 brownies a recipe, that gets it to about 2.5 points each. Also, it really helps to have a stand mixer when mixing these. Mine was thick, but not crumbly, once I mixed it up. Lastly, it's probably best to grate the zucchini as finely as possible; it disappears in the brownie, but I could still see strands along the surface af it had baked, which is why I added the powdered sugar to the top before my kids saw it!
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States