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Cheese and Onion Pie

Reviewed: Aug. 5, 2008
I, as well, browned the onions first instead of boiling them. I also added more cheese. It turned out yummy.
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23 users found this review helpful
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Buttercup Squash Bread

Reviewed: Feb. 7, 2009
I altered this recipe quite a bit, i didn't have caraway seeds so i went in a different direction by using 1/4t Cardamom, 1/4t Pumpkin pie spice, 1/2 C raisins, and sprinkled with turbinado sugar. I did follow the kneading/rising directions. My only complaint: It took 7 cups of flour to form a dough!!! I actually ran out of APflour after adding 4Cups, and used WWflour for the rest. Obviously when making bread, the flour is never EXACT, but this was WAY off. It was really delicious and customizable. I will definitely make it again, next time i'll use the dough hook on the kitchen aid because it was really sticky...and now i know to make sure i'm stocked up on flour!
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15 users found this review helpful

Vegan Potatoes au Gratin

Reviewed: Feb. 14, 2008
I've made this twice. The first time exactly as the recipe is written- it was great, except it took an extra 45 min to cook. Most likely the potatoes where just too thickly sliced. The second time i sauted the onions with a little garlic and butter- again took an extra 45 minutes to cook. Both ways were delicious!
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15 users found this review helpful
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Pecan Lace Cookies I

Reviewed: Dec. 11, 2008
Super thin and crunchy, almost toffee-like. I used dark corn syrup just because it's all i had. I also added 1/4teaspoon Cardamom just for the heck of it. Cinnamon, nutmeg, cloves, anything like that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full, and only put 6 cookies per baking sheet. I baked them on parchment paper, for 8-9 minutes, took the parchment paper off the cookie sheet and onto my countertop, to cool them quickly.
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14 users found this review helpful
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Dee's Hot Milk Sponge Cake

Reviewed: Feb. 22, 2008
Really good simple recipe. I've never tasted a "milk cake" before- it really did have a sweet milk flavor to it. I liked the texture alot, similar to angel food cake but WAY easier prep.
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10 users found this review helpful
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Red Onion and Goat Cheese Tart

Reviewed: Dec. 28, 2008
Leaving the onion in quarters didn't make any sense to me. I chopped it up before roasting, and roasted it for 30 min to caramelize well. I used heavy cream instead of heavy whipping cream (it's all i had) and it worked fine. Added thyme, sage, rosemary, and a little grated cheddar to the custard. I used to recipe "Easy to remember pie crust" from this website. I didn't measure the goat cheese, but i probably doubled it to be nice and cheesy. I would give 5 stars if it weren't for the instruction to leave the onion quartered. That just seems difficult to eat.
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9 users found this review helpful
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Apple Butter I

Reviewed: Jan. 19, 2009
Used 13 apples, 2 3/4cSugar, 3tspCinnamon, 1tspCloves, 1/4tspSalt, juice of 1 Lemon. Followed the crocking directions. I think the recipe as written would have been far too sweet. Next time i'll reduce the sugar even more.
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5 users found this review helpful

Gooey Chocolate Peanut Butter Bars

Reviewed: Jun. 9, 2011
My husband hates coconut so I used oats instead, and made this in an 8x8 pyrex dish so it was a little thicker. It turned out tasty, but next time I'll add less chocolate chips, they made the squares fall apart a bit.
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3 users found this review helpful

Onion Quiche

Reviewed: Apr. 12, 2009
This is a great basic quiche ratio. I chopped and roasted a red onion with a little spinach and poultry seasoning. I used 1/2 cup shredded cheddar, and crumbled some goat cheese on top.
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3 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 15, 2009
Excellent! Cut them in half, cut down on the salt, and sprinkle with parmasean cheese the last 5 minutes. Mmmm...
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3 users found this review helpful

Vegan Chocolate Cake

Reviewed: Feb. 23, 2008
Fantastic recipe! Moist and rich, it rose really well. I could'nt taste the vinegar at all(unlike some other vegan recipes). I don't recommend using a bundt or tube pan like i did, though. It just wouldn't come out in one peice. Next time i'll use a regular cake pan. Thanks for this recipe! *Update* I've made this many times now for vegans and non-vegans alike, it is by far the best chocolate cake recipe i've found yet, vegan or not!
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3 users found this review helpful

Sweet Potato Oranges

Reviewed: Nov. 16, 2007
Great recipe, i did some things differently: used 1/4 c. butter, 1/2 c. brown sugar, used store bought toffee pecans on top. I could'nt get all the of the pulp out of all the oranges, and those turned out better! The ones i cleaned out perfectly to the pith were actually not so great, the bitterness flavored the potato. The oranges i left a little membrane and pulp were delicious!
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3 users found this review helpful

Peanut Butter Brownies II

Reviewed: May 17, 2009
Thick and rich. Next time i'll use a bigger pan to thin these out a little. I had a hard time getting the temp/time right. They started to burn on top but were still undercooked inside, so i lowered the temp and left them in 15 more minutes. I added almost a full cup of peanutbutter, and used mini chips in BOTH batters. It's a really good, easy recipe. Next time, i'll just need to bake them at a lower temp for longer.**Update** These are 10X better the next few days!!
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2 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jan. 19, 2009
I love Quinoa, i love Tabbouleh, i love this salad! As is, it's a great recipe. But I didn't use the exact measurements, changed it to my taste, added a little fresh mint, etc... Love it!
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2 users found this review helpful
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Oatmeal Whole Wheat Quick Bread

Reviewed: Jan. 14, 2009
This is SO easy and pretty healthy. I made the whole thing in the food processor (less bowls to clean). I ground up the oatmeal, then added the rest of the dry ingredients (i added 2Tblspn ground flax seeds to boost the nutrition, some pumpkin seeds, and a little extra salt.) Then i mixed up all the wet ingredients as directed (used soy milk instead of milk, and a little extra honey), added that to the food processor, and whirled it until is formed a dough. I used an ungreased non stick loaf pan. Turned out yummy. Next time i might add an egg to the wet, i think it might do good things for the texture.
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2 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Jan. 9, 2009
I chopped and toasted the hazelnuts, used 100% whole wheat flour, almond extract, and added a handful of chocolate chips. Shaped and baked on parchment paper. By far the easiest biscotti dough i've EVER worked with! It was like clay, a dream! Maybe the the whole wheat flour made the difference, but since no reviewers are complaining about "sticky dough" or any other of the usual biscotti issues, i'm guessing it's just a great recipe no matter how you change it. Thank you for this recipe!!!
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2 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Jan. 9, 2009
I'm thrilled to find this recipe! My husband and i are vegetarian, and most store bought puddings/mixes contain gelatin. Now we can have chocolate pudding again! I used vanilla soymilk instead of milk, and a splash of dark rum instead of vanilla. After the first 3 minutes, i stirred it, put it in for another minute, and it was done. So easy. **UPDATE** This makes AWESOME puddin' pops!
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2 users found this review helpful

Pecan Pie I

Reviewed: Jan. 4, 2009
I used a graham cracker crust, i blind baked it for 8min first so it would'nt get soggy. The filling was just the right amount, so i would'nt use a deep dish crust like the recipe calls for. I don't think it would fill up all they way. Also, the "not too sweet" description is misleading. It was REALLY sweet, i even used salted pecans! But, pecan pie should be!
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2 users found this review helpful

Pastry for Single-Crust Pie

Reviewed: Jan. 1, 2009
Really good crust. I added herbs for a savory dish. I wrapped it up and chilled for a few minutes, and when i started to roll it out, i thought it was too crumbly, but it just needed to be warmed/worked a little by hand. It rolled out fine after that. This is my new go to crust!
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2 users found this review helpful
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Champagne Cake I

Reviewed: Dec. 29, 2008
Ding ding ding we have a winner!!! I'm not a huge cake fan, but this...is...awesome! You can really taste the champagne. Used star muffin tins for NYE. I used almost a full cup of spumante, and used Earth Balance margarine(didn't notice i ran out of real butter until i was all set to bake) and they came out superb. Maybe the reviewers who said it was bread-like overbeat it and toughened up the flour? Took only 20 minutes to bake in the tins. Subtly sweet with a nice texture. Like a cross between pound cake and angel food(if that's possible)
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2 users found this review helpful

Displaying results 1-20 (of 48) reviews
 
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