Pinky Recipe Reviews (Pg. 1) - Allrecipes.com (10371080)

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 2, 2009

What a good idea- to put a cookie in a cupcake!!! I HAD to try this. But I used a chocolate fudge cake mix cuz I didn't have yellow mix on hand. And personally, I liked the contrast in color between the chocolate cupcake and the cookie dough inside. The only thing I would have to say about this is...next time I would use mini chocolate chips in the cookie dough. I bet you could also use those prepared "break & bake" cookies that they sell in the grocery store to save some time & effort. These came out yummmmmy! I dunked my cupcakes in chocolate ganache (1 cup choc chips & 1/2 cup heavy cream in a double boiler)...as if there wasn't enough choc in this recipe. Chocolate chip cookies in a cupcake covered with MORE chocolate- who could ask for anything more in a dessert?

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252 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 8, 2008

This chicken came out so moist... and so juicy... and SO SALTY! I definitely recommend using HALF the amount of salt suggested. Other than that, the flavors were very good! I used a 7 lb roaster and baked it at 275 for bout 4 hours and turned the temp up to 375 for the last half hour or so to crisp it up. It came out sooooo good- even the white meat was moist. I tried many roasted chicken recipes- and this is the one I will be using from now on (minus the salt!) Low and slow is the way to go!

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1 user found this review helpful

Zesty Red Potatoes

Reviewed: Apr. 8, 2008

The potatoes came out nice and tender BUT the dish was way too greasy. I will probably half the butter next time. I suggest sprinkling a lil garlic powder and salt over each layer of potatoes and then pouring the melted butter on top. DEFINITELY use more red pepper flake and ABSOLUTELY sprinkle cheddar cheese on top AFTER you remove the foil from the pan.

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23 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Apr. 4, 2008

These cupcakes were very good. I made the cupcakes with a box of devil's food cake but I think that for next time I will use a box of dark chocolate mix. (it would bring out the flavor of the filling more) I definitely recommend using more than just a teaspoon of the cream cheese filling. Use more like 2 TABLESPOONS of it and less cupcake batter.

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84 users found this review helpful

Boston Cream Cheesecake

Reviewed: Mar. 30, 2008

I made this cheesecake for the first time today and it is a very good recipe but I will make some changes for the next time I make it. *First- make sure to "underbake" the yellow cake layer. I baked mine as per the recipe but I found it came out too dry and the bottom was too brown & was very crumbly. I had to slice off the bottoms for each slice as i served it. *Second- make sure to "underbake" your cheesecake layer. I shut off the oven ten minutes before the timer was supposed to go off and let the cake sit in the oven till the oven cooled down. The cake had puffed up and then sank in the middle. Which is what you want it to do (for this recipe, anyway) It created a nice "well" for the chocolate frosting. It made for a nice presentation. Mine didn't look anything like the picture. *Third- I had to add another tablespoon of butter and milk to the frosting to get it to a spreadable consistency. *Fourth- you definitely have to refrigerate the cake to let it set- but pull the cake out out of the fridge 30 minutes before you serve it. Otherwise the cake will be too firm and the cheesecake and the chocolate layers will separate when cutting into it. Wait till the cake is more pliable to handle. This cake tasted very good! (who doesn't like cake AND cheesecake AND chocolate?) and like I said, this was a good recipe but I think with some minor changes it could be a 5 star recipe.

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18 users found this review helpful

Caramelized Onion and Blue Cheese Orzo

Reviewed: Mar. 29, 2008

This dish came out pretty good! I did make some alterations to suit my family's taste. I subbed parmesan cheese for the blue cheese. I caramelized shallots instead of the onion- shallot is more subtle in flavor than onions. I also added 2 tsp of minced garlic to the shallots during the last few minutes of cook time. I also added the spinach to the pan to wilt it down.

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3 users found this review helpful

G. T. Cake

Reviewed: Mar. 13, 2008

This was GREAT! I followed the recipe exactly and it turned out absolutely YUMMY! The cake did form a "crust" on top as it baked...but it didn't affect the cake at all. The cake was like a cross between a truffle and a brownie. yum yum yum.

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0 users found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Feb. 20, 2008

Yummy! I used the Greek style strained yogurt instead of plain yogurt. It made the sauce thicker, creamier and tangier. For my taste it needed a bit more garlic.

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1 user found this review helpful

Apple Pie

Reviewed: Feb. 20, 2008

This was very easy to make and very delish! The first time I made this pie, it came out too runny and sogged up my crust. So the next time I added a bit more flour to the mix and brushed the top crust with a lil cream and sprinkled turbinado sugar over it. It came out more syrup-ier and the crust had nice crunchy texture.

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0 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 20, 2008

YUM! YUM! YUM! I will never buy from a can again.

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1 user found this review helpful

Fried Zucchini

Reviewed: Feb. 20, 2008

These were very yummy! But you have to be careful not to let the flour mix with the zucchini for too long- like I did- cuz they get too "wet" and some of the batter didn't stick to the zucchini in the oil. But the taste and texture was very good!

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0 users found this review helpful

Chicken Shawarma

Reviewed: Feb. 20, 2008

I marinated the chicken overnight and it came out way too vinegary. After baking the chicken, the dish was very "beige." I ended up grilling the chicken on the stovetop. This was a good base recipe but needs some doctoring up....needs more flavor- like some garlic or cardamom.

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4 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 20, 2008

This has become the only chocolate chip cookie recipe I use. I make it over and over and over again. I have experimented with other flavor pudding mixes. Pistachio for St. Patty's day cuz they come out greenish, Butterscotch pudding with butterscotch chips, Chocolate pudding with peanut butter chips etc etc etc...

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0 users found this review helpful

Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Feb. 19, 2008

I was making enchiladas and I wanted something different than the traditional "red" enchilada sauce. I used the recipe for Charley's Slow Cooked Beef from this site. I filled the tortillas with a mix of grated mozzarella and cheddar cheese and the "Mexi-meat" then placed them seam side down in a glass baking dish. I made the sauce from this recipe, poured it over the enchiladas and threw some more cheese on top. I baked it for 20 min at 350. For the sauce, I used two cans of chiles and used a hand blender to make it creamier and no so chunky. It came out sooooo yummy!!!

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Pork Chalupas

Reviewed: Jan. 31, 2008

I would give this recipe 10 stars if I could!!! Simply DEEEE-LISH!!! I followed the recipe as posted (cept I had to adjust the cooking time as I had a larger pork shoulder) and it came out it came out perfect. The beans were not mushy and the pork was tender & juicy and absolutely yummy and flavorful! Will make this again and again...

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54 users found this review helpful

Pudding Poke Cake

Reviewed: Jan. 19, 2008

SHHHH!!! Don't tell my husband how easy this cake is to make! He thinks I slaved away making a fancy cake for him from scratch. I made it with a boxed butter cake mix and banana pudding for filling the holes and a chocolate pudding for the "frosting." Very much like banana Boston Cream pie. Yummer-ific!

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9 users found this review helpful

Chocolate Chip Mini-Muffins

Reviewed: Jan. 9, 2008

These muffins were very good! My kids loved them. They are just like the ones that come in the lil pouches that you buy in the supermarket. The only thing that I have to say is that they were just a tad too "greasy" or oily. I'll bet I either over-measured my shortening or under-measured my flour...But the taste and consistency is there!

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0 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Nov. 27, 2007

This was so deeeee-lish! The inside was dense yet springy while the outside was kinda crunchy. I followed the recipe to a tee and it turned out wonderfully.

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Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Aug. 22, 2007

I liked the flavors in this recipes. Although, I did make some alterations: I used 5 pounds of chicken thighs with the skins removed and trimmed of fat. We prefer the dark meat and it stays moist in the crock pot. My chicken was done in 3 1/2 hours on high. I also doubled the sauce- cept that I used less olive oil as other reviewers suggested. This way all of the chicken was covered and able to soak up the flavors. I also added some red pepper flake for some kick. The chicken came out moist but the flavors were not so strong. I think next time I will use more honey and cut back on the amount of broth and lemon juice as it made the sauce thin and a bit too tangy.

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5 users found this review helpful

Ricotta Cookies II

Reviewed: Aug. 21, 2007

These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through.

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43 users found this review helpful