rosyshell Recipe Reviews (Pg. 7) - Allrecipes.com (10394586)

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Sicilian Spaghetti

Reviewed: Dec. 8, 2008
Tried this for dinner tonight, and I was really disappointed with it... I hate to give bad reviews when people are sharing their special recipes, but yuck. Very difficult to get the bread crumb mixture to cover the pasta, and when I added a touch more liquid it turned to even more of a gluey mass... My husband actually refused to finish this, a first... and asked that I not make it again. I might try to fix the leftovers with some drained diced tomatoes to add some flavor, as this was bland and salty. Really bummed me out, cause I love anchovies and pasta, and was looking for something that wasn't a thick heavy tomato sauce. I'll have to keep looking, as this was not good.
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Sugar Zwieback

Reviewed: Dec. 7, 2008
Just made these a couple of hours ago. I subbed dark brown sugar for the honey and made the dough in the bread machine. These rose a lot more than I thought they would, but both kids (8 mo and 4 yo) love them and have been munching on them this evening. I did sprinkle a touch of cinnamon sugar on the cut sides before the second baking. Tried a couple with my tea after they were cool, and pretty good. I will make these again for the kids, since it was easy and they like them so much. Thank you for sharing your recipe, and thanks to others for the tip about using the bread machine.
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16 users found this review helpful

Blue Cranberry Sauce

Reviewed: Dec. 3, 2008
Made this for this Thanksgiving, and it was a huge hit! I used sweetened dried blueberries, as that's what I already had, and added a splash of apple juice to make sure there was enough liquid. Otherwise, I followed the recipe. This was sweet and tart at the same time, and went really well with our fried turkey. Mom froze some to have when she is craving something sweet with cream cheese, but have already been requested to make this again.
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Chicken Scampi II

Reviewed: Dec. 2, 2008
My husband made this for dinner a few nights ago, and it is really good. 4 stars because we cut the butter in half or it would have been really greasy... Also doubled the lemon juice as per other reviews. Result was a light, tangy sauced chicken that was wonderful over angel hair pasta. Will make again, keeping the changes the same.
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Red Salmon Pate

Reviewed: Nov. 30, 2008
Made this alongside a venison liver pate for Thanksgiving appetizers and it was very well received. Did not roll into a ball, just added parsley and pecans to the mixture and served in a bowl with crackers. Very good, and I'm going to try the leftovers in an omelette just for kicks. Will make again.
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5 users found this review helpful

Greek Potato Stew

Reviewed: Nov. 30, 2008
This is an amazing recipe! I made it over a week ago and just forgot to rate... but it's everything a good recipe should be-- simple, tasty, and quick to prepare. I added a touch of anchovy paste as this was cooking, but I am really not sure that it needed it, just had some that needed to be used. Hit it with a little feta crumbles before serving alongside sauteed lemon chicken and it was wonderful. Leftovers were just as good, if not better after letting sit. My husband practically licked the plate clean, and has requested this be a regular. Make sure you use good kalamatas, as they are the predominant flavor in this. Only had canned tomatoes in the house, but still fantastic, just drained one can.
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2 users found this review helpful

Slow Cooker Creamed Corn

Reviewed: Nov. 30, 2008
I made this for Thanksgiving just because I had all the ingredients on hand, and it was one of the stars of my dinner! I am only giving 4 stars based on having to add more corn so that it was not so soupy, and I really don't think this needed a whole stick of butter for the amount of vegetable that was in it. Will definitely make again, but will cut the butter in half and maybe add another few ounces of corn. This was my brother's favorite of everything at the table, so I have a feeling it will be requested for every holiday meal from now unto eternity!.... :-)
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Crepes

Reviewed: Nov. 30, 2008
These were pretty good. Made them and served with some strawberry yogurt, homemade lemon curd, and sprinkled with a touch of powdered sugar. Husband had his with strawberry jam and lemon curd. Leftovers kept well in the fridge for a day, and were great with cheddar fried onions, sausage crumbles and chipotle cheese shreds. Keeping this one in my recipe box to make again.
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Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 25, 2008
This pie never fails to get rave reviews and is always requested for holidays... I've been making it now for a few years, and have one cooking right now, actually. I use a deep dish pie shell and freeze the cheese layer like others until it's firm set so the layers don't mix. I make more topping depending on the coverage I get over the top, and any extra pumpkin filling goes into a dish and bakes up like a custard alongside the pie for us to snack on at home. I never liked pumpkin pie until I made it this way. Update: Couldn't get a deep dish shell this year, so I made a crust and baked this in a springform pan and it was wonderful... All the filling fit this time! This will be my preferred method now.
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2 users found this review helpful

Chicken Dumpling Strips

Reviewed: Nov. 18, 2008
Very good dumplings! Much like what I grew up eating. I did not make the "broth" part of the recipe, instead just making up my own, but I had no idea how to make the dumpling part before now. Only change I made was to add pepper to the dough. This took A LOT of flour to work with after mixing, and made a big mess, but the end result was worth the trouble. Will make again.
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Basic British Scones

Reviewed: Nov. 16, 2008
Made these today to go with lemon curd off this site. Very tasty scones! I am rating 4 just because I had to add another 1/4 cup milk just to get the dough to come together, but other than that this was very good and I didn't change other ingredients. Shaped into round and scored to bake, so it took longer to cook, but my fault and not recipe. These rose beautifully and had a really great texture. Will definitely make again!
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2 users found this review helpful

Teriyaki Marinated Chicken

Reviewed: Nov. 15, 2008
This was really really good! Followed the recipe for the marinade, and let it sit overnight. Broiler is on the blink, so baked at 350 for 40 minutes and it was cooked perfectly... really good flavor, but the sauce didn't really caramelize for me since I baked it. Next time will definitely try this under the broiler like the directions say. Served with rice and cooked the marinade down as per other reviews. Will make again.
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1 user found this review helpful

Cinnamon Syrup

Reviewed: Nov. 15, 2008
This was really good. Like another reviewer, the rating is only 4 because of the "gloop" factor... it was a little stringy and had to be spread over pancakes a little... The flavor was really tasty, but will try without the flour next time. I added just a touch of butter as this cooked to give it some richness but otherwise followed the recipe. Big thank you to whichever reviewer suggested putting this in coffee... it really did give it that cinnamon dolce flavor my husband loves from the coffee place.
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77 users found this review helpful

Brazilian White Rice

Reviewed: Nov. 13, 2008
This was really good, and I would have never thought to cook rice this way, mostly because I don't make it that often. Had to scale it down to 2 servings cause I was almost out of rice... but it still turned out perfectly. None of the flavors stood out strongly, but just gave the rice a really good savory bite. Will make rice this way from now on.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 13, 2008
Very good, but only 4 stars since I had to modify to our tastes... Thanks to the review who said these would come out with the look and texture of a muffin top, because that gave me the idea to top these with sugar in the raw by pressing the dough with a buttered/sugared glass. Cookies are very cake-like and soft. I did use a whole 15 oz can of pumpkin and just added a little flour because we like more pumpkin flavor in our pumpkin cookies... go figure! Added craisins and white chocolate chips to some and it was very tasty. My 4 year old has been munching on them this afternoon, and he loved helping to make them. Thanks for sharing the recipe!
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Apple Pie by Grandma Ople

Reviewed: Nov. 12, 2008
Three words describe this pie... Oh My Goodness! The only changes I made were to use Jonathon apples, as that was what I had in the fridge, and since they were really small, it took about 10 of them to fill the pie plate. Kept the syrup amount the same, but mixed most of it with the apples before putting in the pan and then poured the rest over the lattice crust. Baked per the recipe on a covered cookie sheet in glass pie dish for the 15 then 45 minutes and pie was perfectly cooked. Sauce made the crust crisp on top and very tasty. I think this is the best pie I have ever made. Did not add the extra spices like other reviews, and not sure they're needed. Did follow one suggestion to brush the bottom crust with egg white to prevent it getting soggy. Results were picture perfect. Thanks for sharing the recipe. This will be the only apple pie recipe I use. Am going to try to add chopped pecans to the syrup next time to put this over the top!
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General Tsao's Chicken

Reviewed: Nov. 11, 2008
I really liked the way this chicken was breaded... great flavor. I took the advice of other reviewers and didn't add all the corn starch... went with half and I can't imagine how thick this would have been with the whole thing. Also breaded with flour instead of corn starch. After starting the sauce and tasting, it was missing something. Added sherry and wok oil... but I can't figure out what it is... possibly orange flavor. This turned out really close to my husband's favorite take out, but we both tried unsuccessfully to make it taste "right." Texture of the sauce with half the corn starch was dead on tho. Make sure you watch it while you cook it because it thickens very quickly. I did cook sauce for a while before adding chicken to keep a little crunch to the breading when serving. Overall very tasty, but not quite what we are used to. Will make again and try to figure out what we need to add to "fix" this.
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Gnocchi with Sage-Butter Sauce

Reviewed: Nov. 5, 2008
This is a wonderful sauce that goes perfectly with gnocchi. I made the "quick gnocchi" recipe from this site, and put the sauce over that. Really put it over the top delicious. I ate way too much, and the sauce was just as tasty the next day. This is saved in my recipe box, and I am already trying to think of what else I could pair with it! Lots of butter means I won't make this every week, but a very tasty indulgence.
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Quick Gnocchi

Reviewed: Nov. 5, 2008
Pretty good. More like 4 1/2 stars, if i could rate it that. Used roasted garlic instant potatoes, and the flavor was really good. I could not get the shape right at all, but that's my own fault and not the recipe. A very messy dish, but in the end it was worth it. Big thanks to reviewers who suggested the sage butter sauce. I made that, and it was wonderful paired with the garlic flavor in the gnocchi. Will make this again.
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Quick and Easy Alfredo Sauce

Reviewed: Nov. 5, 2008
Love love love this recipe! Have made it a few times now, the most recent being yesterday. Usually follow the recipe to the letter, but yesterday added clams and served over spaghetti squash. This is rich and creamy without tasting of cream cheese. I have to say unless you like your pasta swimming in sauce, this is way more than 4 servings, which is also just fine with me! Fantastic sauce recipe... thank you for sharing.
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