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

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Roomali Roti

Reviewed: Jul. 1, 2009
I've been making this for a while now, and I love it. It comes together easily, and goes well with lots of different dishes. I have never used the upside-down pan method to cook tho... Just a cast-iron skillet on the burner. I will say that I forgot about these once and they rested for way more than an hour and they were silky when I rolled them out. Good recipe!
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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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Belle's Hamburger Buns

Reviewed: Jan. 13, 2009
Fantastic! Made these this afternoon. Made dough in the bread machine, adding garlic powder, grill seasoning, onion powder. Baked in the oven on one pan so didn't move them. Forgot the egg wash for the top, but topped with melted butter and a little salt and pepper before I finished baking, as these took about 5 minutes longer to finish. Not too tall and not too flat. Perfectly soft, but hold their shape well. So easy that store bought have just become a "convenience item" rather than something I will need to get on a regular basis. Thanks for the recipe.
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Brioche

Reviewed: Jan. 24, 2009
Wonderful brioche! Thanks for sharing this recipe. I haven't tried to make this type of bread in years and this recipe turned out perfectly light and eggy. Very simple, even tho there are several steps. Just the right amount of sweetness. I thank you and my husband, who grabs one of these every time he goes into the kitchen, thanks you!
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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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Ultimate Double Chocolate Cookies

Reviewed: Dec. 18, 2008
LOVE these! I made them once a couple of years ago to share with co-workers, then forgot about them until today... The last pan just went into the oven. I always roll them into balls to bake, so they spread perfectly into a dense chewy cookie. These are wonderful and very very rich. I am so glad I found this recipe again. Thank you for sharing it! Happy Holidays
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San Francisco Sourdough Bread

Reviewed: Jun. 17, 2009
I couldn't wait for this to cool to try it, and I'm in bready goodness heaven! I used the sourdough starter recipe on this site posted by Esther. I know this will only get better as my starter ages. This was not as chewy as what I got at Boudin in San Fran, more light like what they serve at Sear's (wonderful French toast!). Even tho I knew better, I made the dough in the bread machine and it overflowed the pan a bit, so make sure you have a larger than 2 pound machine to do that with this one. Made rounds and baked on a silpat sprinkled with cornmeal. Update: If you cut the recipe back to 18 servings, it fits perfectly in the 2 pound machine, and you can shape it into one really large round, or two smaller loafs to bake.
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Tartar Sauce I

Reviewed: Jan. 11, 2009
Made this about a week ago... was not sure about it at first, but I had used onion powder. Microplaned some fresh into the sauce and let it sit overnight and WOW! What a difference. This is wonderful, and I see why it has such high reviews now. Perfect on french fries, fish, and pretty much anything you can think of putting it on. Thanks for sharing the recipe.
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Catfish Tuscany

Reviewed: Aug. 27, 2009
I really really enjoyed this. I did set off both smoke alarms in the house with the broiler, but it was worth it... I didn't have the right tomatoes, so I just sprinkled some canned diced tomatoes over the top of these when they went back in the oven. Wonderful flavor, and not overpowering like I was worried it would be. I will be making this again! Thanks for a great recipe.
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Carrot Cake III

Reviewed: Dec. 20, 2009
I'm reviewing this second hand, since I made it for my grandmother and didn't have any. My only change was to only put nuts into the cake batter, because I didn't have enough to top it as well. I personally loved the icing recipe that goes with this and didn't change any amounts. My gran told me it was a wonderful cake; soft and moist. She has a real sweet tooth, so there was no mention that anything was too sweet. I'll make this again when I have all the ingredients!
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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Apr. 8, 2009
OMG... munching one of these warm off the cookie sheet right now and it's divine! I did follow others before me and used chocolate chips. Also added a little cinnamon (1/2 t) to the batter and it's perfect... just a hint of spice. My son helped make these, so that's how easy it is. Took 12 minutes in my oven for chewy inside and a touch of crunch. Will definitely make these again. If it matters to anyone, used Trader Joe's all natural peanut butter. Got 29 cookies out of this using a heaping tablespoon of dough.
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Delicious Ham and Potato Soup

Reviewed: Dec. 27, 2008
In a word, this was fabulous! Had it this afternoon with leftover ham, a little over a cup, and it's perfect. Some changes by necessity based on what I had (celery seed rather than celery, 2 cans chicken broth instead of cubes and water). The roux was fantastic and thickened the soup up to the perfect consistency. I added a couple handfuls of shredded cheddar just cause I had it, and garnished with sour cream I wanted to use up. Family has already requested the recipe just from hearing me rave about this one over the phone! Will definitely 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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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Aug. 27, 2013
Delish! Added a couple more pcs of chicken so I had a bit too much liquid. When I make this again I'll spring for fresh rather than frozen chicken so this isn't so wet. The flavor was heavenly tho. I added some cream cheese to the left overs and used this as Buffalo chicken dip. Thanks for sharing.
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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Jan. 22, 2009
WOW... My mouth is still tingling from this... but it's probably my fault since I had to sub chinese hot sauce for the hot chili paste. May have changed the flavor, but as this is my first experience with Korean recipes, I didn't miss anything. Also used boneless skinless chicken breasts because that's what I had. Very tasty, flavorful, and spicy. Husband said this is his favorite thing I have made off this site so far!
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Grandpa McAndrew's Irish Soda Bread

Reviewed: Oct. 11, 2014
I've made this many times and it's delicious. Great both with raisins and without. Easy and tasty.
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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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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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Herb Spread for French Bread

Reviewed: Mar. 10, 2009
This was really tasty, even tho I had to use dried herbs, as that's what I had. I use unsalted butter, so this needed a touch of salt for me to bring out all the flavors. Very good tho. Used "Italian bread using a bread machine" recipe off this site, and highly recommend it. Thanks for the recipe!
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Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 18, 2008
This was another recipe I made first a couple of years ago and then forgot about... And I am so glad I remembered. These were made yesterday as gifts to send out, and I am having to hide them from my cookie monster husband! Very good, but I agree that the peanut butter flavor is pretty subtle. Got the mini peanut butter cups (a little larger than chocolate chips) at Trader Joe's and they work very well in this recipe as long as you freeze them before stirring them in. Great cookie that goes wonderfully with hot cocoa or coffee!
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