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Chili Sauce Chicken

Reviewed: Sep. 3, 2010
This was fabulous. I did not have chili sauce so I made my own using one can tomato sauce, a quarter teaspoon cloves, and 2 tablespoons each of brown sugar, chili powder and vinegar. I opted to use the broth and only used 4 cloves of garlic. The flavor was excellent, like a sophisticated bbq sauce. I used breasts and thighs, in order to please everyone. I will DEFINITELY make this again and again. Thank you for the easy, delicious recipe.
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83 users found this review helpful

Chocolate Zucchini Cake III

Reviewed: Aug. 29, 2010
I usually try to make recipes the way they are written before I leave a review, but I just could not bring myself to use so much oil! I substituted one cup of the oil with buttermilk, and it came out beautifully moist. I also left out the cinnamon, swapped one cup of sugar with one cup of mini semisweet chips, then I frosted it lightly with vanilla buttercream frosting. Delicious! Please try this, you will be pleasantly surprised. I will surely make this again and again.
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2 users found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Aug. 17, 2010
Pretty good recipe, I am glad I tried it. My only change was to use half shortening, half butter, as they stay good for longer and bake a little nicer. My only real issue is the vanilla- too much IMO. This recipe makes beautiful cookies, but I still prefer Toll House's original recipe.
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1 user found this review helpful

Raspberry Almond Coffeecake

Reviewed: Aug. 8, 2010
I was looking for a coffeecake without a whole cup of butter- this oneturned out great. My only change was that I used 2/3 cup buttermilk instead of the sour cream, and I used lemon extract in the icing. Next time I think I will try cutting the sugar a little bit, as the icing and the brown sugar add plenty. Would definitely recommend.
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2 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Aug. 11, 2008
Awesome recipe. I substituted green peppers for the onions and used slightly less cream. Turned out wonderful. My husband loved it too. Thanks for the recipe!
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1 user found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Aug. 11, 2008
Very good. I used 2 cans petite diced tomatoes for the fresh, and added a can of tomatoe paste because I wanted it a little saucier. I only used one clove of garlic, because my husband is sensitive to garlic and would have been a baby if I put it all in :). Also I used all shrimp. Will most definitely make again and again.
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1 user found this review helpful

Tiramisu Layer Cake

Reviewed: May 3, 2008
If you like baking with coffee, or just like coffee period, I strongly suggest purchasing a toddy. I bought one about two months ago and I cannot believe how wonderful the coffee is from it. They have a website, or you can find one on amazon. Also, there are several substitutes for mascarpone- take a look at: http://www.pastrywiz.com/season/tira2.htm
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4 users found this review helpful

Chicken Spinach Quiche

Reviewed: Apr. 30, 2008
This quiche is amazing. Although they say not to use light mayo, I always do and never have a problem. I also usually add an extra egg or two, and sometimes substitute onion powder for the onion (when I don't have it). Everyone I have made this for loves it.
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36 users found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 23, 2008
These are great. I did half the sugar and butter in the bread part, and cut down the butter just a bit elsewhere as well. Also, if you want a really sticky filling, use 1/2 c. brown sugar and a small package of cook and serve vanilla pudding (instead of white sugar). Very sticky and delicious, just like a Cinnabon. And don't forget to flip them like other reviewers have suggested. It only takes a minute but makes a big difference. Great recipe!
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4 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: Feb. 9, 2008
I confess... For years I have bought the frozed pie crusts at the stores because of a few fail attempts. If it had a top crust, I didn't make it. And I love to bake and love a challenge, so why I did this for so long I cannot say. So I used this wonderful site and all of your tips, and with this recipe I made an amazing crust. Could not have turned out better. Here are the tips I followed: 1. Chill the bowl and the fat. 2. Do not "over-cut" the fat into the flour mix. You want some lumps-they make it flakey. 3.Chill the dough again while you make your filling. 4. MOST HELPFUL FOR ME: Roll the dough out ONCE and do so in between two sheets of wax paper. Remove one sheet and line up on pie plate, push into place and remove second sheet. Do not be afraid of pie crust like I was for way too long. These tips really ease the process and give wonderful results. No more tough dough stuck to the counters!
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57 users found this review helpful

German Apple Pancake

Reviewed: Feb. 9, 2008
This was delicious. I did cut the butter and sugar in half, as I often do in recipes, and it turned out great. I also doubled the apples, which seems like too many when you put them in the pan but they bake down quite a bit. For all of you complaining that it is too eggy...you would think the fact that it has 4 eggs and only a half cup of flour would tip you off? Yes, it is eggy and that is why many of us love it. Don't give a poor rating because something that is SUPPOSED to be eggy IS!
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190 users found this review helpful

Blue Ribbon Overnight Rolls

Reviewed: Jan. 28, 2008
These are wonderful. My only changes were that I used a little less butter, bread flour, and made them into traditional roll shapes (balls) rather than rolling out. Also, after proofing the yeast, I put everything in the breadmaker-dough cycle- and let it do the work. I only let them raise for about an hour more than the cycle. I have made quite a few roll recipes from this site (my little boy loves rolls), and this is by far the best. I will definitely make these again, only next time with just a little less sugar. Thank you for the recipe! UPDATE: I have changed my rating to a 4. Last night I decided to make these rolls and let them rise overnight as directed, and I am not impressed. Like many others said, too yeasty. I will continue to make this recipe but definitely without the overnight rise.
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5 users found this review helpful

Indian Chicken Curry II

Reviewed: Jan. 23, 2008
I made this recipe almost exactly as written, only I substituted sour cream for the yogurt. When I tasted it, I was not too impressed so I added a little more sugar and that helped, but it is still a little bitter. I consider myself a decent cook, so I don't think it was any error on my part. I think it just depends on how you like your curry, which comes in many different ways. That being said, I think I will still use this recipe, with many modifications, because it is a good starting point. Thank you for the recipe.
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2 users found this review helpful

The Best Pizza Crust

Reviewed: Jan. 19, 2008
I have tried quite a few pizza crust recipes, this one is pretty good. However, it is definitely short on liquid. I had to double the water. I also am a big fan of the dough-cycle on my bread maker, so I made it this way and with the extra water and a dash of olive oil, it came out perfect! I do feel like this recipe should give a little more guidance as to time- on the second rise and the first bake specifically. I found them to be 30 minutes and 10 minutes, respectively. I also slid the pizza onto a broiling pan for the last 15 minutes of cooking to get a nice, crispy bottom. I will definitely use this recipe again.
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58 users found this review helpful

Dutch Babies II

Reviewed: Apr. 19, 2007
I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for.
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726 users found this review helpful

Grocery Store Frosting

Reviewed: Apr. 13, 2007
I don't know how anyone could not love this frosting. It is great for cake decorating, and it tastes so much better than frosting from a can. Love it!
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7 users found this review helpful

 
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