Ivy Recipe Reviews (Pg. 1) - Allrecipes.com (10301124)

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Baby Back Ribs

Reviewed: Feb. 8, 2011
More of a cooking method than a recipe and what a great one it is. Of course make sure you have a tasty BBQ sauce, one that you would happily drink out of the bottle and you will surely end up with the absolute best results.
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20 users found this review helpful
Photo by Ivy

Greek Butter Cookies

Reviewed: Jan. 12, 2010
I just finished a batch and I can't stop eating them, I made some tea to have with them, but ate 3 before the water boiled. I added a little more almond essence because mine was really old. The prep time is much longer than 10min because of the S shapes, which weren't as hard as many suggested, just have to work fast and would help if these were made on a cooler day with cool hands. In saying so I have hot hands all the time and they still turned out awesome. Cook time is definitely 10 min per tray, I ended up with 3 = 30min all together. Used a non-stick cookie pan and didn't grease it, looked like there was enough butter in the recipe and they didn't stick. Used baking paper on a normal cookie sheet and they were fine too. They have a great light crisp texture for me, will definitely make again. Thanks for sharing.
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7 users found this review helpful

Elegant Mushroom Soup

Reviewed: Dec. 8, 2009
I've made this soup a few times already, and it's fast simple and great tasting every time. I never really measure out the quantities, but it always turns out thick, creamy and flavourful. I think I put a whole lot more salt than it says in the recipe, but the stock/broth I use doesn't have any salt in it, so I think it all balances out. Thanks for sharing.
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0 users found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 21, 2009
These were great looking and tasting, I think I put icing at the other end of the finger as well and then put a bowl of red icing out just incase someone wanted to dip again. Love them and hopefully will make them again this year too. Didn't last for long at my party...
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1 user found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Mar. 6, 2009
I love this toffee, it's exactly like the Almond Roca in the pink tins I used to get when I was little. But ever since our family moved to NZ they were forgotten as no one sells it here, it's great to bring back a good memory once in a while, thanks for sharing.
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0 users found this review helpful
Photo by Ivy

Thai Green Curry Chicken

Reviewed: Oct. 12, 2008
I added vegetables (red and yellow peppers, asparagus, carrot, bamboo shoots) and used thin pork slices and 6 prawns instead of 1 pound of chicken. I did add a handful of Thai Basil at the end just because I have heaps on hand. I am personally not a big fan of Thai curries, but I think this is the best one I've ever tasted and my partner thinks it deserves a 5 even though it's not the best he's ever had.
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2 users found this review helpful

Classic Waffles

Reviewed: Sep. 26, 2008
I followed the recipe exactly and the final product was great if not better than any other recipes I've used before. SO SIMPLE and fast, no mucking around with beating eggs separately and all that. Crispy on the outside and fluffy in the middle. I was pleasantly surprised by ending up with 7 serving instead of 5. Yeh... more for me. I used the 5 heart, flower shaped waffle iron. Well use again in the future and probably will tweek it a bit just for the sake of doing so with flavourings and such. Thank for sharing.
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2 users found this review helpful

Peppy's Pita Bread

Reviewed: Mar. 27, 2008
Excellent pita. I think I'll have to improve my skills to make this a perfect pita with shaping and cooking, some of mine are weird shaped because when I picked them up they stretched out of shape, therefore not cooking as evenly as the perfectly round ones. They are just like store bought ones if not better and at a fraction of the cost, also easy to make. I think I'll be making pitas from now on.
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2 users found this review helpful
Photo by Ivy

Best Chocolate Chip Cookies

Reviewed: Feb. 21, 2008
They are in fact the "Best Chocolate Chip Cookies" I've ever made and I have tried a fair few. They have a great light crispy and chewy texture. I made them with 72% Cocoa dark chocolate and chopped raw almonds this time as I didn't have walnuts or semi-sweet chocolate chips, but I imagine they would be excellent with any other combination of chocolate chips or nuts. I've made these cookies about 5 years ago and they have been the cookies I dream about if I craved some cookies. I did have to bake them for longer to get golden brown edges and I ended up with 3 and 1/2 dozens of cookies instead of 24, but I am quite ok with that.
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2 users found this review helpful
Photo by Ivy

Rosemary Pull-Apart Dinner Rolls

Reviewed: Jul. 10, 2013
I've been following Chef John on Youtube for years, everything I've made has turned out pretty awesome. This recipe is no exception. Yum Yum. One thing I will say is I only got 24 small rolls, any smaller might have been a little ridiculous. I made the rolls to act as burger buns and my burger became tiny sliders.
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2 users found this review helpful

Dutch Apple Cake

Reviewed: Apr. 9, 2007
Lovely light and not too sweet cake. I added some chopped apple in the batter as another reviewer had suggested and I ended up using 4 small apples all up, would probably add even more next time. I didn't finish using the sugar and cinnamon mixture on top, it just seemed like too much. I will follow some of the other reviewers and add some cinnamon in the batter mixture next time also.
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8 users found this review helpful

Quick and Easy Brownies

Reviewed: Nov. 29, 2011
Didn't make any changes to the recipe, except for halving it. And I made a rooky mistake in baking them on grill setting which meant the bottom half wasn't really cooked. (made the browns all gooey and delicious so I didn't mind) Easy, fast, delicious.
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2 users found this review helpful

Guacamole

Reviewed: Mar. 29, 2007
Really quick and easy recipe to assemble and super tasty. We love it. I tasted it before and after letting it sit in the fridge. Thought it was a little sour before but after resting, it was perfect. I used a little more cayenne pepper because we love spicy food. Thanks for sharing.
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4 users found this review helpful

Adam's Dirt Cookies

Reviewed: Mar. 29, 2007
Interesting idea. My cookies didn't turn out like the picture at all and they weren't flat either. It does have a buttery flavor but I like that as long it's not too greasy and it wasn't. I did notice the salt content in it, but it wasn't offensive, I will use a little less next time. The texture was soft and chewy on the inside and crunchy on the outside which is my favorite. Thanks for sharing.
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3 users found this review helpful

Unbelievable Rolls

Reviewed: Feb. 27, 2013
Half way through making this recipe I decided to read some reviews on it, because it has a couple of unconventional ways of making bread. So I wanted to see what other people had to say about it. I got a little worried, but my batch did come out fluffy and rich and delicious. If I was just judging on flavour and texture this recipe would get a 5, but because the instructions were not very detailed, I found myself doing a bit of guess work. 1. The yeast wasn't proofed before adding to the dry ingredients, so if your yeast happens to not work for what ever reason, the whole batch would be ruined. 2. The water and milk heated on the stove doesn't mention how hot. I guessed lukewarm because every other yeast recipe uses lukewarm liquid to activate the yeast, too hot would kill the yeast. I also tempered beaten eggs with the warm milk because I wanted to avoid scrambling. 3. The dough turned out to be more of a batter, I added 1c extra of flour just to get it to look like a very sticky dough, definitely to wet to knead by hand, so I mixed it in a stand mixer for about 3-5min, just until it looked like it was fully incorporated. If I was to make this recipe again, I think I would tweak it to the point where its a whole new recipe. All in all it produced very tasty rolls.
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3 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: May 31, 2012
I followed the recipe exactly and wish I had read some reviews before I made them. True to all the reviews I thought they were a little dry and the texture more like a bread than a cake. If I ever make these again I will definitely add more pumpkin and spices. The cinnamon in the frosting didn't really add that much flavour and made the normally velvety smooth and creamy cream cheese frosting a bit gritty.
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8 users found this review helpful

Chocolate Crinkles II

Reviewed: Aug. 9, 2010
Easy to make, long chilling time though. Light and airy cookie, almost like a brownie. Not as chocolaty tasting as I thought it would be. May make some changes to make it richer tasting next time. Thanks for sharing.
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1 user found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 14, 2010
Didn't have light olive oil, so I used half extra virgin and half vegetable, don't think it made much difference. Didn't want to pay the price for shelled pistachios, so I used roughly chopped raw almonds instead. Added some orange zest, because it seems to go so well with dried cranberries. Couldn't mix the almonds and cranberries in by hand because it was so sticky, but was fine shaping the logs with wet hands as recipe suggested. Only gave it 4 stars because it was a super pain to cut, most of them fell apart, got probably 1 loaf of nicely formed slices out of the 2 loafs. I tried a few different knifes, ended up using a thin serrated one and very gently sawed the pieced off. Tried some other reviewers' suggestions of just pressing down, but didn't work. I think if I cooked the loafs a little longer and left it to cool for longer, so that the loaf is stiffer it'll work better. Also the thick 3/4" slices seems a little fat for me, so I made some that were about 1 cm thick. And I think there are too many nuts to cookie ratio, I think next time I might use 3/4-1c nuts and will definitely try it with pistachios.
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 26, 2009
I live in NZ so no graham crackers let alone store bought graham cracker crust, I used digestive biscuits, butter and a little lemon zest and juice to make a crust. Also no pumpkin in a can so I roasted some pumpkin and pureed that. I results were good, everyone like it, and it looked really pretty with the 2 layers. I thought the cheese layer was quite heavy and dense, had good flavour though, perfect for introducing a pumpkin flavoured dessert to people that haven't had pumpkin pie before.
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Golden State Mushroom Soup

Reviewed: Jun. 24, 2009
So close to a 5. Really really good and simple to make. Takes no time at all for a really substantial soup. We don't have chicken broth in NZ so I used chicken stock and a chicken stock cube, I think they are basically the equivalent, but it tastes a little different. And also I blended the soup before adding the sour cream. I think I'll try using 1/2 flat mushrooms and 1/2 button mushroom for a little more intense mushroom flavour. Thanks.
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