Sandi R. Recipe Reviews (Pg. 1) - Allrecipes.com (10379435)

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Sandi R.

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Gingerbread Biscotti

Reviewed: Jan. 10, 2013
Absolutely delicious! Wow! Melted vanilla almond bark & dipped bottoms of biscotti's, then when cool, layed them on their side and drizzled one side as well. Absolutely gorgeous and they were gobbled up by the family. Also gifted a tin of them for Xmas & they were thoroughly loved.
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Chipotle Chicken

Reviewed: Dec. 16, 2012
Very tasty as is, too spicy for the kids though!
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Apple Crisp II

Reviewed: Dec. 16, 2012
The original recipe is very good. With my tweaking, I would rate it 5stars. The oatmeal should be substituted with Old fashioned oats for a coarser more rustic crumble, I replace the cinnamon with apple pie spice, and adjust the amount of white sugar based on the sweetness of the apples I'm using. I also only use melted "butter spread" like Country Crock, to cut back on the calories & cholesterol that would be added with real butter. Oh, and forget the water.. what the heck is that for?
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Authentic Pad Thai

Reviewed: Dec. 16, 2012
Perhaps it was my brand of fish sauce, but the fish sauce flavor overpowered it all. Had to double the tamarind sauce to cover all the noodles, but I didn't double the amt of fish sauce that goes into it, and the fish sauce flavor was still overwhelming. Will make again, but will seriously scale back the amount of fish sauce. Not sure it's worth going through all the effort for, if you have a good thai place to order from.
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Super-Delicious Zuppa Toscana

Reviewed: Dec. 16, 2012
Out of this world delicious!! Wow! The husband, daughter, and I love it! My son hates it though :(
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Boilermaker Tailgate Chili

Reviewed: Dec. 16, 2012
Super delicious chili! I made the recipe exactly except for the corn chips. In the future I would, out of preference for mine & my family's health, substitute the ground chuck for extra lean burger or turkey burger in the future, as well as a chicken or turkey sausage. Once it fuses with the other flavors, you'll never miss the real thing, but cut out huge amts of fat & calories. Adding an additional can of black beans would be good too, expecially to mix up the colors a little.
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Baked Pork Chops I

Reviewed: Dec. 16, 2012
Mediocre results, followed exactly except that I lightly seasoned the pork with a touch of Philip's blackening seasoning before breading. It was nicely tender, but rather bland of flavor, no zing at all. No one complained, but no one raved either. Would probably have been even more lackluster without the touch of blackening seasoning. Smelled wonderful, but I wouldn't make again without heavily modifying the recipe to infuse more flavors & complexity.
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Ooey-Gooey Cinnamon Buns

Reviewed: Apr. 20, 2011
I wish I could give 4.5 stars, bc the end product really IS delicious. I knock it back a 1/2 star though for not being as "ooey-gooey" as the name implies - DEFINITELY could have used more gooey to earn it's name. But they were still delicious.
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Corn Tortillas

Reviewed: Mar. 23, 2011
I've struggled & struggled to make homemade corn tortillas, even after being taught & watching my Honduran friend make them over and over and over again. This is the basic "recipe" that my friend used, but I found that other's suggestions made it PERFECT. I used chicken stock instead of water and a dash of salt and the flavor was fabulous. A freezer bag cut down the sides and a plate was perfect for flattening the tortillas, although my OCD made me smooth the edges out nice and pretty on each of them, but they've NEVER peeled off so easily before, I ALWAYS tore at least 1/2 my batch apart just trying to peel them off the plastic. One trick that my friend had that was perfect though, was to use a wet paper towel to press the tortillas as they're cooking & use to grab the tortillas and flip without burning ur fingers. Pressing with the damp towel helps make the puffy parts of the tortilla that make the beautiful browned spots. With the adjustments, this is definitely a 5 star, but probably only about a 3 1/2 - 4 stars as it's written.
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37 users found this review helpful

Campbell's Kitchen Beef Stroganoff

Reviewed: Jan. 13, 2011
I would give 3 1/2 to 4 stars for the flavor, but combined with the ease to make, that definitely bumps it up to a 5 star recipe. I make with frozen meatballs for a super fast meatball stroganoff that's ready to eat in under 20 mins!
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Divinity

Reviewed: Dec. 10, 2010
I'm so impressed, they were PERFECT & on my 1st try! I was very nervous to make these, bc I can remember my mom attempting to make it several times as a kid & how angry she would be as we sat & ate the very delicious goo blobs that were her inevitable result - but this was perfect!
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1 user found this review helpful
Photo by Sandi R.

Apple Butter Anniversary Cake

Reviewed: Oct. 29, 2010
Positively delicious, & REALLY really moist without being at all dense. I used my own apple pie filling that I had left over from making fried apple pies & also my own homemade applebutter. I thawed the Coolwhip 1st as suggested by another review & used French Vanilla pudding mix. I didn't realize I was out of crushed pineapple at home so I shredded one apple and added to the icing. I would LOVE to try it with the pineapple tho!
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Chuck's Favorite Mac and Cheese

Reviewed: May 14, 2010
Best mac & cheese I've ever eaten, the whole family loves it. I do scale back the amount of sour cream to allow the cheese flavor to shine a little more. Also, I use panko for the crumb topping, add a little grated parmesan and only make about 1/4 the amt in order to cut back on the calories. Also use low-fat cottage cheese & sour cream. Add an additional 1/2 c skim milk for added moisture that makes the leftovers still be sublime
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Grandma's Lemon Meringue Pie

Reviewed: May 14, 2010
Perfect combination of tang & sweet, the exact right amount of lemon flavor.
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2 users found this review helpful
Photo by Sandi R.

Cottage Cheese Rolls

Reviewed: Nov. 25, 2009
The rolls are beautiful, but kind of bland. I also prefer a softer, flakier roll than what they produced, but they were still delicious served with my honey butter.
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Garlic Cheddar Chicken

Reviewed: Nov. 25, 2009
I halved the recipe and we didn't have any left, but we definitely WANTED more! I guess I'll make the full recipe from now on! I used olive oil instead of butter and panko crumbs rather than regular bread crumbs & it tasted like a restaurant quality preparation.
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Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Oct. 14, 2009
I cut the crumb mixture in half & still had to throw some out. I dipped each chop in egg 1st to help the crumb mixture stick well. The chops took a LONG time to cook through, I guess the crumb topping insulates the meat, but the chops were DELICIOUS when finished, especially with the pumpkin butter. Hubby loved the pumpkin butter, but not ON the chops - prefered it on bread. I found the pumpkin butter to also be more than really needed & kept the extra in the refrigerator to eat in the morning with toast. NOTE: the pumpkin butter is NOT savory like I expected, it's sweet. May go better with the pork if 1/2 the sugar (or more) cut out and add a pinch of sage or curry
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Bachelor's Creamy Pumpkin Soup

Reviewed: Oct. 1, 2009
Not bad, I enjoyed it after I added some curry & nutmeg because it still maintains the canned cream of potato flavor.
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Spinach Tomato Tortellini

Reviewed: Sep. 28, 2009
Hubby, me & 12 yo daughter loved it, my 5yo son was a little less than thrilled. Modifications included using diced Italian tomatoes (couldn't find with garlic only), so I omitted the added dried basil, tossed in a Tbsp of chopped fresh sweet basil, minced 1 lg & 1 sm clove of garlic, and used 1 c. of whole milk & 1/2 c. of fat free half and half. Also used preshredded Italian cheese blend (parmesan, asiago, romano, and fontina) and increased the amt to about 1/2 c. based on other's recommendations. The finished product tasted rather sweet to me, so I increased the salt to about 1 1/2 tsp total to counter the sweetness. The end product was a deliciously creamy sauce (altho a bit pink as others mentioned) with good flavor. I just wish I had added more spinach to the mixture! Thanks for the recipe Lela!
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Stuffed Pattypan Squash

Reviewed: Sep. 27, 2009
I was seriously disappointed. My squash was gross from the beginning though, after steaming the 4" white squash, the insides were snotty slimy. Kept the firmer flesh to be chopped into the filling & rest of the snot & seeds were destined for the garbage disposal. The filling was DELICIOUS except for being overly salty. I added a half tsp of sea salt which was a huge mistake - I should have tasted the mixture 1st, but I had only used half the bacon! But it was still really salty once combined with the cheese (I used 1/4 c of parmesan blend that includes romano & asiago cheeses as well). After seeing how slimy & wet the insides of the squash was, I only used half of the soft bread crumbs I had ready & used nice dry panko for the rest. It did the trick & the squash was NOT slimy after baking at least. I also shredded in a handful of spinach leaves and chopped some sun dried tomatoes & threw in for some color and flavor depth and it was soooo good. The squash on the other hand was a flavorless wet mush on the outside of a really tasty stuffing (maybe it should have been basted in garlic oil then roasted or cooked in chicken broth prior to stuffing instead of steaming it??)
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