crazy4chickpeas Recipe Reviews (Pg. 1) - Allrecipes.com (10475385)

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Renee's Pear Crisp

Reviewed: Sep. 21, 2013
I used gluten free flour for no reason at all (just had it around), added 1/4 teaspoon of cloves and some raisins. I only used 1.5 cups of the gluten free flour. Also, at the start it says to drizzle the pears with 1/2 cup butter, then there's another 1/2 cup butter in the topping. I only used the butter in the topping and still found it pretty darn buttery...but could be because I used less flour. Good and I will use this recipe again for pears.
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2 users found this review helpful

Vincente's Macaroni and Cheese

Reviewed: Dec. 11, 2012
The sauce is very creamy and good. For anyone who doesn't know, the trick to making a roux sauce is to ensure you really stir the flour into the butter mixture, and add about 1/4 cup of the milk at a time, stirring until it is quite thick...THEN adding more. I added veggies and some italian seasoning and it was lovely. Thank you!
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2 users found this review helpful

Chocolate Gingerbread Cookies

Reviewed: Dec. 6, 2012
Super easy and lovely. I did exactly as directed, however, I added an extra 1/2 teaspoon of ginger. I tasted the dough and it wasn't quite strong enough for me without the extra. Definitely will make again!
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0 users found this review helpful

Jo's Rosemary Bread

Reviewed: Oct. 4, 2012
Made in the breadmaker using the french bread cycle. I added garlic powder as well (about 1/2 a teaspoon) and did everything else as described. I had guests over and they totally devoured it!
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0 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Feb. 22, 2011
Fabulous! I followed the directions but put it in my bread machine on the dough cycle. Perfect as described :D Thank you!
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1 user found this review helpful

Traditional Lamb Stew

Reviewed: Feb. 22, 2011
I did the slow cooker method...I put veggies in the slow cooker, dredged the lamb in flour and browned in a pan. Dumped lamb in the slow cooker. Added onions to the pan and browned with some garlic, dumped into the slow cooker. Added the broth and 1/2 cup of red wine as well as 3/4 teaspoon of curry madras powder. Once it boiled, I dumped it in the slow cooker. It's cooking right now and smells absolutely fabulous. Thank you :)
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6 users found this review helpful

Classic Waffles

Reviewed: Jan. 29, 2011
I use this recipe all the time, and absolutely love it. This recipe as is, is perfect.
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1 user found this review helpful

Clams Italiano

Reviewed: Jan. 28, 2011
This was the first time I have ever made clams, and I absolutely LOVED them. Restaurant quality! The reason I gave 4 stars instead of 5 is because I ended up only adding 1 cup of wine instead of 2 as another suggested.
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0 users found this review helpful

Grilled Mussels with Curry Butter

Reviewed: Jan. 21, 2011
I can tell THIS would be my favorite recipe for mussels ever. I wanted to review for one reason: I am a stove-top mussel cooker, and every recipe I see, I make on the stove. If you also would rather make this on the stove top, do NOT add the lime slices. Instead, squeeze some lime juice on right before serving. The boiled lime actually REALLY overpowered everything and gave a bitter aftertaste...I found out the hard way haha!
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10 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Jan. 15, 2011
I just made these cookies. The only thing I did differently was cook at 375 for about 12 minutes and the texture was perfect. Lovely cookie, and thank you.
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0 users found this review helpful

Mall Pretzels

Reviewed: Jan. 8, 2011
Very, very good! I did boil them until they floated, but that was the only change I made. They are really fabulous, thank you!
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4 users found this review helpful

Matt's Crab & Clam Bisque

Reviewed: Jan. 1, 2011
This was good. However, it definitely needed to be spiced more thoroughly. I added about 1.5 tsps of dill weed, 1/2 tsp of yellow curry powder, 1/2 teaspoon of salt. I also added 2 cans of crab instead of one. Thank you!
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 22, 2010
I have made a million ginger cookie recipes...and every single time, I have to add more fluid than is included in the ingredients! I'm not sure what I am doing wrong, but I had to add about 5 tablespoons of water to get it even close to normal consistency. After that, these were good lol!
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4 users found this review helpful

Crispy Fish Fillets

Reviewed: Nov. 22, 2010
Nice, easy and yummy exactly as written! I used panako crumbs though as it was all I had around...very crispy! :D
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3 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 2, 2010
I followed the other reviewer's advice and added mushrooms, onion and garlic to the bottom of the slow cooker. I seasoned the chicken as described, and then dredged the chicken in flour. I cooked the chicken as described, and deglazed the pan with white wine, lemon and garlic. One thing I did do differently: I took a generous amount of fresh rosemary and added it to the slow cooker, as well as some ground sage. It's cooking right now and smells wonderful. Thank you very much :D
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4 users found this review helpful

Butternut Squash Soup II

Reviewed: Sep. 18, 2010
Fabulous with a few tweeks. I baked the squash beforehand. Then, I did as Molly said, minus the cream and it was fabulous. I also added a pinch of curry and cayenne to kick it up a little and honestly, this is the nicest soup I have ever made.
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1 user found this review helpful

Grandma's Polish Perogies

Reviewed: Aug. 7, 2010
By far, the best peroghy recipe I have found. The sour cream for the dough is the key!!!
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2 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Aug. 7, 2010
I make all my own bread, and this is the recipe I use to do it. This recipe exactly as written is fabulous. I chose it because it is whole wheat, has less sugar and less oil than most other recipes. The taste and texture are fabulous, and my family and I love it. I won't eat store bought bread now unless I have to!
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2 users found this review helpful

Kyle's Favorite Beef Stew

Reviewed: Jan. 10, 2010
This was really good! I made it exactly as described, but added a bit of sage and a generous amount of pepper. I also added flour at the end rather than cornstarch. I cooked it on high for 1 hour, then 3 hours on medium and it was more than cooked. The flavor is really fabulous. I normally 'throw everything' in the slow cooker, but this has changed my mind about searing the meat beforehand. This made a big difference. I will definitely be making this again. Thanks!
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3 users found this review helpful

Beef Samosas

Reviewed: Jan. 10, 2010
The filling was absolutely, undoubtably authentic and completely wonderful! My husband and I loved it. The phyllo was not authentic, but we enjoyed it anyway. I brushed it with butter and baked it in a 425 oven for 25 minutes, turning once.
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4 users found this review helpful

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