PUCK778 Recipe Reviews (Pg. 1) - Allrecipes.com (1030754)

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To Die For Blueberry Muffins

Reviewed: Sep. 28, 2014
Excellent recipe! I took Chef Joy's advice, kept the butter at room temperature, and did not overload the muffins. Absolutely no sinking! The muffins turned out perfectly. I'll definitely be making this recipe again, possibly with a different fruit next time.
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Carrot Cake III

Reviewed: Feb. 1, 2014
I've made this carrot cake twice with the recipe exactly as-is. It's perfect!
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2 users found this review helpful

Salisbury Steak

Reviewed: Oct. 8, 2013
Surprisingly good! Next time, I would use a bit less ketchup, but other than that, the original recipe was just right.
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Slow Cooker Chicken and Dumplings

Reviewed: Sep. 19, 2013
I intended to make this recipe in the slow cooker, but I ran out of time today, and decided to take my chances on a stovetop version. It was awesome! I poached 2 chicken breasts with 1 can of chicken broth, 2 cans of cream of chicken soup, and 1 can of water. I seasoned it with black and red pepper, the onion, and garlic. I added the biscuits after the chicken was simmering for about 10-15 minutes, and the whole thing was done about 10 minutes after that. Really delicious! This recipe is a keeper!
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Chicken Milano

Reviewed: Jul. 27, 2013
I never keep heavy cream on-hand, but I've always got a package of cream cheese! So, a small 2oz of cream cheese made an awesome substitute. The sun dried tomatoes added a very good flavor to the sauce, and fresh basil from my garden was delightful. I've never made Chicken Milano before, so I didn't know exactly what to expect, but this recipe was restaurant-quality good. I almost couldn't believe it was came out of MY kitchen!
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Classic Peanut Butter Cookies

Reviewed: Jul. 26, 2013
Add a chocolate kiss to the center to create another layer of goodness -- or just enjoy this really great PB cookie recipe on it's own. I took the advice of other reviewers and added 1/4 cup flour, 1/4 cup PB, and 1 tsp vanilla. Wonderful texture and taste!
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Peanut Butter Bars I

Reviewed: Apr. 16, 2013
This DOES taste like Reese's Peanut Butter Cups! It's probably one of the best desserts I've made, and it's so easy. The hardest part was cleaning up the dishes afterwards with melted chocolate and peanut butter all over them. Everything else was a breeze! I used 1 package of graham crackers and 1 1/2 sticks of butter, as suggested by another reviewer. I believe this made the crust more 'crusty' and less creamy, which was the consistency I was looking for. I wasn't too meticulous about crushing the graham. I just put them into a zip baggie and went to town crushing it with a rolling pin. Even though the chunks weren't all the same size, that really didn't bother me in the end. Refrigerating the final dish is a must. I was nervous about using semi-sweet chocolate instead of milk, but when served cold, it was the perfect pairing. Milk chocolate would have been overkill. This dessert is very rich, very delicious, and a definite keeper!
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Lemon Poppy Seed Bread

Reviewed: Mar. 30, 2013
There are lots of conflicting reviews on this recipe, so I read them all and tried to make the most common (sense) adjustments before baking. First, some facts: 1) The base recipe is really more of a cake than a bread, 2) This recipe makes two (not three!) loafs, and 3) Use lemon juice, not lemon extract to get the zesty burst of lemon flavor. The Batter: Added ½ cup of lemon juice instead of extract. Increased oil to 1 and ¼ cup for a moist cake. Left the sugar and the poppy seeds at the original recipe. I was surprised how many people said it was too sweet. Not so for me! Be sure to taste your batter to get it to your liking. Next time I will bake at 325. The sides were done before the middle and got a little too crusty. White Sugar Glaze: I let the cake cool for 10 minutes as recommended, then made a ¼ cup lemon juice, 1/3 cup white sugar glaze (microwaved to melt it down). I cut holes in the cake, infused it, and coated the top too. This gave the cake a tangy tartness. Powdered Sugar Glaze: When cooled, I made a 1 ¼ cup powdered sugar, 3 tablespoons milk glaze to spread on top. This was the sweetness it needed. Until I added the glaze, I felt it wasn't sweet enough. All in all, good recipe. The cake was tasty (maybe a tad too dense), the white sugar glaze was tart, and the powdered sugar glaze gave it sweetness. I love lemon and wanted to make something springy, so this fit the bill. I will be thinking about how to make this recipe a bit less dense next time.
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Cream of Chicken Breasts

Reviewed: Mar. 11, 2013
Recipe was a little bland, but quick and easy. The sauce didn't thicken up as much as I thought it would. Next time, I would add some flour and more seasoning. I'll also put the casserole dish on a pan, because it boiled over in the oven. :/
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Jay's Signature Pizza Crust

Reviewed: Feb. 23, 2013
Good dough, but definitely needed some seasoning. It was perfect texture, but pretty bland. I added a packet of Italian seasoning. Next time, I might throw in more sugar and salt. The recipe was fairly easy to make. Dough was very sticky and took quite a lot of flour to work into stiffness. I don't have a pizza stone, so I followed the advice of other reviewers and let the dough bake for 10 minutes before adding cheese and sauce topping (no meat). Baked for another 10 and was done. We really enjoyed the pizza, mostly for the toppings and the freshness. The crust on it's own was just OK. This would be a great base recipe to keep on hand for making fresh breadsticks!
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Italian Meat Loaf

Reviewed: Feb. 15, 2013
I used this recipe as a base for a meatloaf sandwich. It was awesome! I only had about 3/4 cup bread crumbs, but that's ok, because it just made the meatloaf extra juicy in the end. Other than that, I followed the recipe exactly, and it turned out great. I served the meatloaf on toasted french bread with marinara sauce on the side. It was like a meatball sandwich... even better!
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Extreme Chocolate Cake

Reviewed: Feb. 7, 2013
This was my first time making a cake from scratch, and first, let me say: The cake tastes awesome. The icing and cake flavors go very well together. Truly devlish! For the presentation: I was thrown off by how moist the cake is. It was sticky! Adding the boiling water really makes a difference in the texture. It was so sticky, I had trouble removing it from the greased and floured pan. Also, the cake stuck to my spoon when putting on the icing, even though it was completely cooled. I was also surprised with the amount of cake the batter made. I could have used double the cake for the amount of icing! All in all, this is a keeper. As I improve on my technique, I'm sure I'll be able to perfect the process. This was a good start!
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Peanut Butter Noodles

Reviewed: Feb. 5, 2013
Nice sauce! Creamy and garlicy with a hint of sweetness. I didn't have chili paste, so I added a few flakes of red pepper to give it some spice. I think this is a keeper! Might try adding chicken next time too.
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Holiday Peppermint Bark

Reviewed: Dec. 18, 2012
I love peppermint bark, and this recipe is so easy! I took the suggestion of other reviewers and added a teaspoon of peppermint extract to the melted chocolate. Yum x 2! Also, I didn't have much experience melting chocolate in the microwave, so I took it slow. Reduce the micro power setting to 50% and keep an eye on it, stirring every 30-60 seconds. First time, and it melted beautifully.
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Premier Cheesecake Cranberry Bars

Reviewed: Nov. 27, 2012
Success! I made these for Thanksgiving and loved them. I followed the instructions exactly, and the finished result was wonderful. It was ultra-rich, but balanced well with the tartness of the cranberries. As the other reviewers have mentioned, the bottom crust was very crumbly, so the final dessert was less of a 'bar' and more of a cake. No matter to us! I could only part with half the pan to give to the family. I kept the rest for myself! :P
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Grilled Lemon Chicken

Reviewed: Nov. 20, 2012
This marinade was a bit tart for my taste, so I added a tablespoon of honey, and that really brought it up a notch. I served this chicken with a garlic/onion rice and woofed it down in record time. Keeper!
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Chinese Chicken Fried Rice II

Reviewed: Sep. 4, 2012
Excellent recipe! My husband doesn't like rice, and he liked this. Next time, I think I'll add a bit of red pepper in with the onion/garlic saute. A hint of spice would have really kicked it up a knotch!
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