rosyshell Recipe Reviews (Pg. 8) - Allrecipes.com (10394586)

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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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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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Portuguese Fried Bread

Reviewed: Nov. 1, 2008
Looking for something quick and easy for breakfast and these fit the bill. I think I made them way way too large, so they were the size of biscuits, but they still came out delicious. Chewy, with just a touch of crunch on the outside from frying. We had these with homemade jam and coffee this morning, and I will definitely be making again. This might be my bread dish for Thanksgiving, they were so good! Thank you for a quick, easy, wonderful recipe.
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Cranberry Sauce Extraordinaire

Reviewed: Oct. 31, 2008
I made this last year and just noticed it again on my way to find a different recipe for this year. I thought it was fantastic, but I was in the minority, since I was about the only one out of at least a dozen people who even ate it. If you make this, be prepared for picky eaters, because it doesn't look like traditional cranberry sauce. It does taste really good, in my opinion, but more apple-ish than cranberry. As I said, I liked it, but ended up having to freeze most of it and share with someone else later, who also thought it was really good. Since no one else agreed with me enough to eat it, I have to give it less stars, because it took so many ingredients only to sit all Thanksgiving dinner.
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Pumpkin Seeds with Cinnamon and Salt

Reviewed: Oct. 29, 2008
MMMMM.... Munching on these as I type, and boy, are they good! Had a small pumpkin, so only about a cup and a half of seeds, so I just followed the 2 to 1 salt/cinnamon ratio. I drizzled a touch of oil directly onto mostly dry seeds, then tossed with salt, cinnamon, and just a tiny sprinkle of Splenda. Roasted per recipe, stirring every 5 minutes, and added the salt and cinnamon again after the first stir (no more Splenda). These are fantastic. Not sure if I would have liked them without the tiny touch of sweet, and will try both ways when I have more seeds. As it is, definitely a keeper. I had no problems with the seeds sticking to the foil during baking.
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Rich and Delicious Banana Bread

Reviewed: Oct. 28, 2008
I've been using this recipe for years now, and everyone loves it. No one believes it has no milk or eggs in it. The first couple of times I made this I followed the recipe exactly, and it was a good, simple bread. Now I add different spices, like cinnamon, cloves, ginger, and vanilla. I have made this with Splenda as well, adding unsweetened applesauce to get the moisture back... and I have also used flavored applesauce with wonderful results... my favorite so far being to use Splenda, and add a container of no sugar added blueberry applesauce. I do grease and flour the bread pan to avoid sticking. I mix the wet ingredients in the KitchenAid, including the bananas tossed in whole, then mix the dry.
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Cinnamon-Curry Tuna Salad

Reviewed: Oct. 28, 2008
I was looking for something different than the "tuna-mayo-egg-stir" variety of tuna salad, and this was surprisingly good. Being a bit of a coward, i didn't add all the cinnamon. I started with half and added more to taste... so by the time I was done, I probably added a teaspoon and a quarter or so. No relish-- don't like it so it's never in the house. I added a touch more mayo to wet the tuna since I left out the relish and it all worked out in the end. Will definitely make again. Might add some raisins and pecans or dried cranberries next time.
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Chili I

Reviewed: Oct. 28, 2008
I've been making this a while, and kept forgetting to rate it... This is my favorite chili recipe, and I make it several times during the cold months. I use different beans depending on what I'm in the mood for, and I use 2-4 jalapeno peppers depending on who will be eating... in-laws can't stand spicy. This has a LOT of ingredients, but they all blend together nicely to make a dark, hearty, satisfying meal. It's starting to get cold here, and people are already asking me when I will make "the chili" again! One of the first things I saved in my recipe box, and I am so glad I did.
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Hungarian Goulash II

Reviewed: Oct. 27, 2008
My husband liked this more than I did, so we are splitting the difference rating-wise. This didn't look very pretty, but it tasted fine, and the meat was fall-apart tender. I followed the recipe exactly, but if I make this again, I am not sure I would use the ketchup... would probably go with some of the other reviews and use tomato sauce and/or diced tomatoes. Garnished with sour cream, and in my opinion, this helped the taste of this dish.
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German Spaetzle Dumplings

Reviewed: Oct. 27, 2008
These were pretty good. I've only had spaetzle once before, so not a lot to compare it to for authenticity. Extremely messy to make. Followed the recipe, and used the perforated storage bag method of getting these into the boiling water. That seemed to work ok, as these were about the same size and texture as what I had before. Sauteed with butter, paprika, and more pepper since I was out of parsley.
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Drew's World Famous Triple Rush Hot Chocolate

Reviewed: Oct. 25, 2008
I was craving hot cocoa and had no cocoa powder in the house... and I am so glad that I didn't! This is wonderful. Thick and rich, and the coffee, cinnamon, and yes, even the chili powder, add such a depth of flavor that I can only say you have to make it with the chili powder. The only change I made was to melt the chocolate and milk on the stove and then heat everything together, rather than use the microwave. This is definitely "sipping" chocolate, as it is very thick and rich. Thanks for sharing the recipe. I can't wait for the next cold night to warm up with this. Might try it with a touch of cayenne next time, to have a little more heat at the back, but wonderful as is.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Oct. 23, 2008
This is amazingly good, and very flexible. Made this for a party with a "bring a salsa" theme, and it was the favorite by far. I have varied the fruits based on what looks good that day at the market, and it works every time. The cinnamon chips take this over the top and I wouldn't serve it with any other kind of chips, but you can buy sweet chips at the store if you are pressed for time. This makes a lot of liquid as it sits, and my sis-in-law loves to stir it up and put leftovers on pound cake or angel food... and I have to agree that it's a tasty way to finish this off! Thanks for the great recipe.
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Slow Cooker Beef Stroganoff I

Reviewed: Oct. 20, 2008
This was good, and I will make it again. I would give 5 stars, but I had to add some things to make this work for our tastes. After mixing the soup, onion, and meat as the recipe states, I brought it up to temp on high for a couple of hours then down to low for the rest of the cooking process. Rather than just water, I added a can of mushrooms undrained, and a beef bouillion cube. Tasted the sauce and thought it needed something... added garlic, a touch of salt, and pepper. The sauce seemed a little thin, even after adding the cream cheese, so I made a corn starch slurry and that thickened it up nicely. This also needed a healthy spoonful of sour cream for our tastes. Served over buttered egg noodles. Will make again, but with the changes I used this time.
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Apple Breakfast Bread

Reviewed: Oct. 19, 2008
This had a really good flavor, but did not set up in the middle so I had to cook it a LONG time... I finally gave up and just let it be doughy in the middle because the outside was burning. I have never had a sweet bread fail on me like this... I may try it again, but there are other recipes out there I will probably try first. I would rate this one lower, but as I said, the flavor is really good... just didn't work out for me as far as looks and texture...
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Chantal's New York Cheesecake

Reviewed: Oct. 19, 2008
I made this for family as a special occasion dessert and forgot to rate it. This is a wonderful, creamy, rich cheesecake. I have tried other recipes and this one is fantastic. I did bake with a water bath and let this set up in the oven after I turned it off. Chilled overnight in the fridge and it was fantastic. Gave guests the choice of blueberry or cherry topping and had no leftovers. This cheesecake was the highlight of my dinner, and I will definitely make it again.
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