rosyshell Recipe Reviews (Pg. 1) - Allrecipes.com (10394586)

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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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81 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Oct. 11, 2008
Made this tonight for dinner and it was really good. I didn't have time to let it slow cook but let it simmer on the stove while I steamed some turkey dogs. Cut the recipe in half and it still came out very good. Not too dry and not too soupy. Next time I will slow cook it and use the immersion blender to get it the right consistency. Really good recipe.
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26 users found this review helpful

Best Ever Pie Crust

Reviewed: May 23, 2007
I re-joined allrecipes to write a review of this crust... I don't know why everyone gives it so many stars. I lost my regular recipe and decided to try this one and it was terrible. Way too greasy to work with, even after refrigerating for hours. It kept tearing when I tried to move it no matter what I did with it. I finally just pressed it out in the bottom of the pie pan, threw the extra away, and found a different recipe for the top crust which worked better. Way way too much shortening to be workable, and adding extra flour while rolling it out didn't help. I will never use this recipe again. It nearly ruined what I was trying to make.
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26 users found this review helpful

Spiced Apple Coffee Cake

Reviewed: Feb. 10, 2009
The flavor of this is really great, with the perfect balance of spices, but it turned out a bit dry for our taste. Followed the recipe exactly, and next time I will add a touch of milk, sour cream, or buttermilk to moisten up the cake batter. Be warned that when it says "spread" into the pan, it means it. This is a really dense cake batter. Will make again with minor changes.
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25 users found this review helpful

Pangalactic Gargleblaster

Reviewed: Feb. 15, 2009
.... and where's that Ole Janx Spirit?... Sorry... having a Doug A moment. Too fun and reminds me of a college roommate who had the Klingon bartending guide. Thanks for making me smile.
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21 users found this review helpful

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

Slow Cook Thai Chicken

Reviewed: Jan. 1, 2009
Made this today for myself and my parents (husband can't stand peanut butter anything) and I have to say that it was surprisingly good, based on the mixed reviews. I did cut back on the peanut butter to half a cup and when I thickened the sauce, I started with a tablespoon of corn starch, then cooked on high with the lid off the slow cooker. Ended up spooning some sauce back out to add about another half tablespoon of corn starch and it was perfect. I normally am not fond of red peppers, but I think they made this dish fantastic. I had to give my parents a copy of the recipe before they left this evening, so I would say this one is a keeper. Thank you for sharing it.
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11 users found this review helpful

Challah I

Reviewed: Dec. 17, 2010
I didn't read this all the way thru and didn't realize it makes two VERY large loaves. As they are very GOOD loaves, I think it'll be ok. The dough did climb my KitchenAid while kneading, so I had to finish it by hand. Dough was easy to work with and baked up beautifully. I checked this at 27 minutes and it was done perfectly. It would have burnt at 40 minutes, but otherwise I followed the recipe. Will make again.
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9 users found this review helpful

Chinese Sweet Bun Dough

Reviewed: Aug. 23, 2011
Love this bread! Proofed and mixed in the mixer with a dough hook. I did add the liquid ingredients and the eggs before adding flour to the mixer. I was worried at how wet the dough felt after mixing, but it came together nicely. Great texture and flavor. Cooked this at 300' for 25 min in the convection oven filled with italian chicken and sauce. Will make again. Thanks for sharing!
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7 users found this review helpful

Fluffy Hot Chocolate

Reviewed: Nov. 5, 2010
Sipping this now with the family and it's great! I accidentally added 2 T of cocoa rather than the 4 t due to not remembering the amount once I got started, but I think I'll keep the amount the same next time. I don't think 4 t would have been enough cocoa for the amount of milk. I had to use vanilla soy milk so the kids could drink it. I stirred with a whisk, and frothed up the drink once the marshmallows were melted in. Thanks for sharing!
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7 users found this review helpful

Sunny's Creamy Chicken Pork Chops

Reviewed: Jan. 25, 2010
This was really good! Made it tonight and served with garlic onion mashed potatoes with parmesan. I followed the ingredients, but changed the method. I caramelized my onion with a touch of olive oil and a bit of chicken broth. When it was golden brown, I added the garlic and let it cook. Then I seared the chops (steaks in my case) and removed those as well. Deglazed the pan with the broth, then whisked in the soup and added the onion. This loses a star only because I had to add a corn starch slurry to thicken it up to our liking. The flavor was wonderful tho, and I'll be making it again. I didn't find it overly "chickeny" at all.
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7 users found this review helpful

Scottish Shortbread IV

Reviewed: Dec. 14, 2010
I really enjoyed this. Light and flaky with a hint of brown sugar flavor. I might add some finely chopped pecans next time, just for my own preference, or a either use dark brown sugar or a touch of molasses. I kneaded this with the KitchenAid, switching from the paddle to the dough hook after the first addition of flour. I only needed 4 cups of flour for this. I'll make it again when I've got a spare POUND of butter handy! Thanks for sharing!
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6 users found this review helpful

Joe's Incredible Bacon Pumpkin Pie

Reviewed: Apr. 16, 2012
Loved this idea! I've had this recipe saved for years and haven't had the crowd to brave making it in case it didn't go over well. Made it this year at Easter, and while there were some afraid to try it, the more adventurous really enjoyed it. I cut the recipe in half to make one pie. I liked the dense filling, with the cream cheese, but I personally found this over-spiced for my tastes. I'll try it again with less pie spices. I did crumble most of the bacon inside the pie before baking, then topped with more crumbled bacon around the edges. Will try again, and serve with maple flavored whipped cream. Thanks for sharing!
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5 users found this review helpful

Joan's Famous Mondel Brodt

Reviewed: Nov. 7, 2011
I really enjoy these. A little softer than the biscotti recipes I normally use, but still very good. Great with either tea or coffee.
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5 users found this review helpful

Catfish Etouffee

Reviewed: Nov. 19, 2010
My husband and I really enjoyed this tonight. I made some slight changes, such as using stewed tomatoes. I did not drain them, so I ended up adding a cup of water and a beef bouillon cube while simmering. I made my own roux with bacon grease, which gave a good, smoky, slow cooked flavor. Used brown rice rather than white. Will definitely make this again. I did add about 3/4 t of the pepper flakes, and topped with chipotle tabasco sauce.
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5 users found this review helpful

Oyster Casserole

Reviewed: Jun. 14, 2009
I had to change this based on what I had... and I cut the recipe in half once I realized I only had one can of oysters... I never have canned creamed corn, so I used a modified recipe off this site using frozen corn and cream cheese with a touch of butter. I layered that with the oysters and just crumbled enough butter crackers to make each layer. I kept the amounts of cream and worcestershire the same. Baked at 375. It was really good, and I'll make it again the way I did it. Thanks for sharing your recipe, and even tho I made changes, I think I stuck with the spirit of the recipe!
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5 users found this review helpful

Pecan Pie Muffins

Reviewed: Jan. 25, 2009
These are an evil goodness... ;-) Made them yesterday evening for my husband the pecan pie fiend. No mini muffin pan, but made 12 large muffins, baking at 325 for close to 30 minutes. No problems with sticking, as I greased and floured the pan. Will definitely make again, as they are very easy and taste divine... or evil, depending on your diet.
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5 users found this review helpful

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

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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5 users found this review helpful

Roasted Okra

Reviewed: Mar. 26, 2014
Really good! I wouldn't have thought to cook okra this way and it turned out really yummy. I added a bit of diced onion before roasting. Used frozen okra and it was fine. Thanks for sharing.
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4 users found this review helpful

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