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Chef John's Sloppy Joes

Reviewed: Jul. 16, 2013
These are really good. The beef is flavored while it's browning (I put not only the onions but also the green peppers in with the browning beef), and because it simmers for so long, the flavors have a chance to meld. I really liked that it wasn't so soupy that the buns melted, but you have to let it cook the full time. Next time, I may make the second addition of water a little less. Thanks, Chef John . . . I won't be looking for a Sloppy Joe recipe anymore!
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Buffalo Chicken and Roasted Potato Casserole

Reviewed: Mar. 4, 2013
This is good with heat-control modifications. I roasted the potatoes in garlic powder, olive oil, and pepper. I, like other reviewers, didn't like the idea of putting raw chicken on cooked potatoes, so I cooked the chicken on its own in butter with about 10 drops of hot sauce, garlic powder, and pepper. When the chicken was done, I took the roasted potatoes out of the oven and mixed in about 1/4 cup of cheese. I then topped it with the rest of the cheese, the cooked chicken, the bacon, and the green onions and baked it for another 10 minutes. I served Sweet Baby Ray's Buffalo Chicken Dipping Sauce on the side. Everyone loved it, and my heat sensitive seven year old gobbled up the chicken. I thought the hot sauce gave the chicken a bit of a delicious bit, but he didn't notice. This is a keeper!
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6 users found this review helpful

Smothered Chicken Breasts

Reviewed: Feb. 27, 2013
This is a really good recipe, and we enjoyed it more than similar recipes that use BBQ sauce. The sugar was a little much on the onions, and it caramelized into a bit of a mess; however, it tasted good. Next time, I'll reduce the sugar and add it right before I take the onions off the stove. The whole family devoured this meal, and I've added it to my rotation. Thank you!
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Crispy Fish Fillets

Reviewed: Apr. 24, 2012
Fantastic!!! This reminds me of the fish sticks I grew up on, but better (and I mean that in the best possible way)!! If your kids will eat fish sticks, try these because they are really good and not packed with garbage. I used sole, but I'm sure that tilapia would work great as well. Honestly, I was stunned when I took the first bite because I am not a natural fish fan. Excellent!!!
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1 user found this review helpful

Whole Grain Breakfast Cookies

Reviewed: Mar. 3, 2012
Awesome and super flexible to meet dietary needs. I used two eggs, replaced the brown sugar with 1/3 cup Stevia (cup for cup style), added 2 tbls chia seeds to dry ingredients, and subbed melted coconut oil for canola. I used gluten free oats and gluten free flour. I, too, ground the oats in the food processor, and everything mixed really well. Flatting the cookies before baking them worked best for me. I can hardly make them fast enough to keep up with the family. I've been experimenting with breakfast cookies for a while, and I love the fact that these use so little regular flour. These are the best I've tried yet, and they are really healthful as well. Thanks so much for sharing this recipe!!
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5 users found this review helpful

Sweet and Savory Slow Cooker Pulled Pork

Reviewed: Jan. 5, 2012
Very excellent! I replaced the whiskey with 1 tsp liquid smoke. The balsamic vinegar is worth it (I've also made this with cider vinegar -- good, but best with balsamic). The pre-slow cooker browning of the meat makes a difference, so don't skip that step! I served this with Grandma's Buttermilk Cornbread from this site, and my guys loved it!
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: Oct. 9, 2011
Loved it! I used 6 (15 oz) cans pinto beans, 6 cups low sodium chicken broth, 1 tsp salt (based on recommendations), 1 tsp cumin, and two small cans dices green chiles in place of the jalapenos. Cooked on high until the liquid was thick and pinto bean colored (about 8 hours). Took out the onions, strained out some of the liquid and reserved it to add if needed, then mashed with a hand mixer. Family loved it -- no more salt needed. Served hot topped with Mexican white cheese. Yummy!
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Brazilian Cheese Bread (Pao de Queijo)

Reviewed: Mar. 23, 2011
From reading reviews, I understand that the rubbery texture is correct. However, it's just too different for me. We didn't like it at all.
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1 user found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Mar. 18, 2011
These taste great! Thank you, thank you!! I used two eggs instead of the egg substitute and increased the flour by 1/4 cup. As other reviewer's suggested, I reduced the sugar by 1/4 (left out some of the brown), and they're plenty sweet. Instead of baking powder, I added 1 tsp xanthan gum just because it was recommend by my GF baking mix. Even my 14 year old gobbled them up, knowing they are GF!
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4 users found this review helpful

White Wine Chicken Soup

Reviewed: Jan. 9, 2011
This has A LOT of wine. My family came home and said the soup smelled like a fair grounds (not meant as a compliment). We tried some and couldn't eat it. Perhaps the kind of wine makes a huge difference (I used a sweet white wine).
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5 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Sep. 16, 2010
This reminds me of my Grandma! Each bite was like having her back again. I used Pillsbury Roll-Out crusts (these are great - the generic brand versions are yucky). The pie was juicy and flavorful. Next time, I'll use a full crust for topping, brush it with water or egg white, and sprinkle it with white sugar. Fantastic!
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5 users found this review helpful

Banana Oatmeal Crumb Cake

Reviewed: Aug. 5, 2010
This is a really great recipe. I added 1TBLS flour to the topping as recommended, and it helped everything stay together. I subbed whole wheat flour for 1/4 of the regular flour -- It ups the health factor and adds to the nutty flavor. I may use this as my apple cake/muffin recipe by replacing the banana with chopped apples. Thank you!
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3 users found this review helpful

Pepper Steak

Reviewed: Apr. 12, 2010
This is really good. The sauce thickens up beautifully and has just the right amount of sweetness. No more packet sauces for me! I did increase the amount of hot water to 1 cup and the bouillon to one tsp. I also excluded the water chestnuts. This would be great with mushrooms as well. Thank you for the great recipe!
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4 users found this review helpful

Four Cheese Macaroni

Reviewed: Apr. 5, 2010
This is really good! I only had a 13 ounce package of noodles, so instead of increasing cheese and cream as other suggested, I left the amounts the same, but because of having less noodles, it still was nice and cheesy. I did not use "Cheese Food" (yuck) but just subbed more shredded cheese. I used 100% whole wheat noodles, and next time I'll use skim milk to try to make a dent in the fat content. Otherwise, I followed the directions as far as mixing and baking goes, and it was very, very good. Obviously, you can use any combination of cheeses for different flavors. Thanks for sharing this! By the way, the kiddos went "eww" when they saw it because it didn't look like the disgusting boxed stuff. One taste and the kids admitted to LOVING it. My husband had THREE helpings and nibbled during clean up. That's a victory!
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1 user found this review helpful

Movie Star Popcorn

Reviewed: Mar. 24, 2010
This is good stuff. There's no reason to subject yourself to all the chemicals in microwave popcorn. I heated two TBLS cococut oil, and then added a few kernels. When those popped, I added the rest of the popcorn as well as the salt and butter, let it sit until the popping started, then shook the pan (with lid on) until it was done. Dump it immediately into a bowl so it doesn't burn and add any additional seasonings to taste. Easy and delicious!
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1 user found this review helpful

No Tomato Chili

Reviewed: Oct. 16, 2008
This recipe was edible, but the tang of the chili sauce overwhelmed the dish. I added some brown sugar to try to correct this, and while it help, the chili just wasn't good.
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11 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Nov. 1, 2007
Very good! I also doubled the sauce, but went easy on the lime juice. Cooking in the butter/oil makes a nice, semi-crispy crust.
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2 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Sep. 18, 2007
This is a very good pizza crust. It definitely makes more than one crust, and it works best on a pizza stone (gets crunchy throughout). Don't be shy about adding your favorite herbs to the dough. Good stuff!
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3 users found this review helpful

Chewy Caramel

Reviewed: Sep. 18, 2007
Excellent stuff! It's butter, sweet, creamy, and very easy to make. The candy thermometer is a must. Thank you for this yummy recipe!
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2 users found this review helpful

Famous Butter Chicken

Reviewed: Sep. 18, 2007
This dish is very good. I used garlic powder because I didn't have garlic salt, and it worked fine (although I did add a bit more). The recipe states that the butter should be placed around the chicken. Perhaps this is to help the coating get crunchy? Next time, I'll put the butter right on top of the chicken pieces. It's definitely a keeper!
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2 users found this review helpful

 
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