Rae005 Recipe Reviews (Pg. 1) - Allrecipes.com (10149568)

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Rae005

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Peanut Butter Noodles

Reviewed: May 22, 2013
Great recipe that you can make with many things on hand. I like to add carrots, broccoli, and chicken or tofu for a full meal. Also I never have chili paste so I just add a few dashes of cayenne pepper which does the trick! Very good!
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Breakfast Sausage

Reviewed: Nov. 14, 2012
I was craving biscuits and gravy and unfortunately can't find this kind of sausage in the stores where I live. But there is plenty of ground pork, so I found this recipe! This is a good basic recipe, but it really depends where your tastes lie. I have made it several times, and found myself adding close to double the indicated seasonings. I also leave out marjoram (can't find it) and add garlic (everything is better with garlic). It's also good if you substitue maple syrup for the brown sugar (does change the texture a bit). A very good basic recipe!
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Todd's Famous Blueberry Pancakes

Reviewed: Nov. 14, 2012
The texture for me was a bit dense, which I didn't mind too much. But they didn't have much flavor. I think they could have used a bit more sugar...maybe some vanilla. I used a lot of syrup when eating them because they were just bland. I used fresh bluberries that had been frozen for a few days. I coated them with sugar and flour to help prevent turning my batter blue. The search for good homemade blueberry pancakes goes on....
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Iced Pumpkin Cookies

Reviewed: Oct. 13, 2011
These cookies were super good! Very soft, cake like, and sweet but not TOO sweet. The only thing for me was the dough was very dry. I had to add some milk to moisten it enough to mix. But I think that was due to me using fresh pumpkin (baked then mashed) rather then canned. The milk worked just fine! Will make these again..maybe tonight!
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Basic Flaky Pie Crust

Reviewed: Aug. 24, 2011
Awesome! I used it to top a chicken pot pie...I had stop myself from eating the whole thing! This will be my go-to pie crust recipe from now on!
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3 users found this review helpful

Four Cheese Macaroni

Reviewed: Aug. 24, 2011
This is another one of my holiday regulars! I use this recipe every year. I did make some changes....I use mozzerella instead of muenster (I never use muenster!) and omit the egg (I don't see the need for it). The first time I made it I found it a bit dry, so I add a little more liquid ingredients. I like my macoroni creamy.
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5 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Aug. 24, 2011
My dad requests me to make this every holiday season! I do use the french fried onions instead of the crackers but other then that I don't make any changes (Maybe a little less something here...and a little more something there...) and it always comes out great. It's not doing our ateries any favors, but its sooo good. Thank goodness Thanksgving and Christmas only come once a year!
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3 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Aug. 24, 2011
Wonderfull as is. I don't bring it to a boil though, I just set my crock pot on low and let it simmer for 8-10 hours. I usually always used a generic beer, like Budwieser or Miller. I'd like to try it with a higher end beer with a richer flavor!
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Crab Rangoon III

Reviewed: Aug. 24, 2011
Simple is best when it comes to crab rangoons which is why this is one of the best recipes for it on this site. The only thing I did not like is 2 cans of crab is too much. I only used one and I found it to be a perfect balance of crab and cream cheese. I also left out the water chestnuts (don't like em), and added green oinions and probably 1 1/2 teaspoons of soy sauce for a little asian flavor. This recipe yielded me about 20 rangoons and I had to stop myself from eating them all. This would be a great dish to double and take to a party!
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4 users found this review helpful

No Fry Crab Rangoon

Reviewed: Aug. 23, 2011
Wonton wrappers do not bake well. The taste was good but they were very hard and unpleasant to eat. I ended up just eating the filling by itself. I will make these again...but I will fry them.
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1 user found this review helpful

Cheese Garlic Biscuits II

Reviewed: Jun. 19, 2011
These were really good! I've made them twice, once as is and once with some changes. They were much better after adding some garlic to the dough and doubling the salt. I also added a lot more cheese because...well I love cheese! They baked kinda funny but I think that was my fault as I have never baked biscuits before. I will try again with this recipe as it tastes wonderful!
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3 users found this review helpful

Mexican Rice II

Reviewed: Jun. 6, 2011
As is, this recipe gets a three. It's not bad but it was a bit bland for my tastes. But the 2nd time I made it I used butter instead of veggie oil, a cup of canned diced tomatoes (with sauce), and used a packet of taco seasoning to season it. Oh, and since I increased the flavor with the seasonings I cut back on the chicken broth and replaced about half of if with water to prevent it from being too salty. Now that was 5 stars!
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2 users found this review helpful

Mexican Wontons

Reviewed: Apr. 4, 2011
Great recipe! I made them once, as written, and they were very delicious. So I will give it 5 stars! But the next time I made it, I definitely put my own spin on them! I cooked up a small amount of taco meat, mixed it with chopped onions, chopped jalapenos, cream cheese, and pepper jack cheese. Then I stuffed the wonton wrappers and fried em up. I took them to a party...they were gone within 20 minutes!
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11 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Apr. 4, 2011
Can't speak for the weight loss qualities of this soup, but as far as taste it leaves a lot to be desired.
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3 users found this review helpful

Sizzling Chicken Fajitas

Reviewed: Apr. 4, 2011
These were so yummy! I made them for a party so I quadrupled the recipe and they turned out wonderful. I think next time I may cut the soy sauce down to half a tablespoon as it was a bit overpowering. (I'm in Asia and the soy sauce here is much stronger then out west.) I roasted red and orange peppers on my stove then sliced them up and served them like that. I then sauteed the onions and added mushrooms.. They were gone so fast, I barely got a taste!
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Chicken Pot Pie IX

Reviewed: Mar. 31, 2011
Yum! This was my first attempt at making pot pie from scratch. And thanks to this recipe, it was a success! As far as changes, I made very few. I left out the peas and celery (don't care for them) and added potatoes and broccoli. I also added some fresh minced garlic and a pinch of thyme to the sauce. Gave it a great flavor. I followed the advice of other reviewers and made more sauce. Although I went a little overboard and made too much. But I used the leftover sauce to make a delicious broccoli and cream soup then next day so it was a win-win. :)
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4 users found this review helpful

Slow Cooker Thai Peanut Pork

Reviewed: Dec. 30, 2010
Maybe it was the brand of teriyaki sauce I used but it was way way way to salty. Almost inedible, it was so salty. Also adding the peppers at the beginning ensures you will be left with mush by the end. Needs a few tweaks, then it will be good but based on as written, it left a lot to be desired.
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4 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Dec. 13, 2010
Absolutely delicious! I made three changes...added an extra clove of garlic (I love garlic!), used low fat margarine instead of butter and only used about a tablespoon where the recipe calls for 1/2c, and used white wine and low fat milk to thin the sauce instead of water. Cut back on some of the calories and it was still spectacular. Had it with homemade garlic toast and a glass of white wine!
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9 users found this review helpful

Carrot Cake III

Reviewed: Jun. 20, 2010
I make this carrot cake every year for fathers day, and my dad loves it! The one year I didn't make it (too lazy!) I never heard the end of it.
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3 users found this review helpful

Chile Garlic BBQ Salmon

Reviewed: May 20, 2010
This recipes is awesome as is so I'm giving it four stars. I served it on a bed of sautéed spinach and a side of Asian rice which I used the leftover glaze to make. I did however think the chili sauce was a little overpowered by the soy sauce and sugar, so the second time I made it I doubled the amount of chili sauce and cut the soy and sugar amount in half and it was even better. This may depend on the type of Chili sauce you buy, mine was pretty sweet on its own so it didn't really need that much sugar. Also, if anyone is like me and finds ginger root to be a pain to chop, grating it on the small side of a cheese grater works wonders!
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6 users found this review helpful

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