Daniellepirelli Recipe Reviews (Pg. 1) - Allrecipes.com (10518318)

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Coconut Chicken Stir Fry

Reviewed: Jan. 20, 2015
Made this tonight for a change from the usual. I loved everything in the recipe. But I do agree with another reviewer that it smells amazing while cooking, but to eat it, it was missing something. I had to add quite a lot of salt ( I use sea salt) to get the other flavors more enhanced. It was quite dull as written. But the salt helped a lot. I'm not a salt person by any means. But this one needed it BADLY. I also found a 14 oz can of coconut milk to be too much. The sauce didn't thicken while simmering; it was rather soupy. I had to add a gravy thickener to get it to my liking. I also found that the honey did absolutely nothing for flavor. I even added a lot more and it didn't help really. I wound up adding brown sugar (in addition to all the honey). Overall, great texture and it smells wonderful. But just needs a little tweaking.
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Classic Macaroni Salad

Reviewed: Jun. 11, 2014
This tasted like how a true macaroni salad should taste. I should add though, I found the "dressing" mixture to be a little on the thin side. I'm used to a thicker coating on my macaroni salad. I'm guessing this is because of the lower fat mayo I used, but it could be that plus the combo of vinegar that thinned things out. I'll probably never buy full fat mayo, so there's no way for me to confirm this. But just thought I'd mention it in case others are also intending on using low fat mayo. Other than that, this was spot on in taste and appearance. Thanks for sharing! And with any cold starchy salad (macaroni, potato, etc), leaving it in the fridge to firm up is a must. It makes all the difference and it also gives the flavours a chance to come through
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Cheddar Bay Biscuits

Reviewed: Jun. 10, 2014
Made these the other day. Scrambled around looking for my original recipe but couldn't find it, and came across this one. Absolutely wonderful! They are even better than the ones I normally would make. Indeed VERY close to Red Lobster biscuits. The only difference I find is that the restaurant ones are a tad more moist and melt-in-your-mouth than this recipe. But if you're not too finicky about the texture, then this recipe is the best for you. I did add the seasonings to the batter as well as the butter topping and this really did make all the difference. I never did this with my other recipe, and I can really taste the change. These bake up nice and fat and high. Thanks for sharing! This is my new official biscuit recipe!
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Homemade Mac and Cheese

Reviewed: Nov. 28, 2013
Made this last night for the first time. I've never actually had homemade mac and cheese, and neither have my kids, so I don't have anything to compare to. But all I can rate about this is my own end result. I added 1 tsp of onion, garlic powders to the sauce mix and sprinkled the topping with paprika, as others suggested. Didn't have any dry mustard. I also upped the serving amount, as we are a family of 6, making it in a 9x13 pan with 6 cups dry pasta, same amount of milk, and 3 cups of cheese. Also used half evaporated milk and adjusted the butter/flour mix because there was more pasta. Used fusilli pasta as well. My biggest problem with this dish is the cheese "sauce". The texture of it was terrible, not smooth or creamy at all. I don't know if this had anything to do with my adjustments (it very well could have). But I was expecting a silkier texture. It looked flawless while it was cooking in the pot, no lumps or pieces. Also, without the spices I added, this dish would be virtually tasteless. It even seemed to need salt, even after ALL that cheese in there. Definitely a good base recipe, but needs some perking up. Follow the advice of others and add things to it to get it just right.
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Preacher Cookies

Reviewed: Aug. 20, 2013
These were good. I used rolled oats instead cause that's what I had and I totally suggest no one do this in the future. They do not "cook" and therefore left my cookies too dry. But the taste was great. Mine didn't look anything like the ones in the picture but that could be because of the oats I used. Other than that I wouldn't change a thing.
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Fluffy Pancakes

Reviewed: Aug. 20, 2013
Just made these. Fantastic! I must say though, use 1 tablespoon vinegar and 1 cup milk. Any less liquid would make these waaay too thick and even smaller once cooked. I used the recipe this way and I got 7 pancakes out of my batter. As others have said, you MUST let the batter sit for 10 minutes to allow to fluff up. And don't mix afterwards. That just disrupts the bubbles. In the past I've added 1 tsp cinnamon and 1/2 tsp vanilla extract for a sweeter taste - almost cake-like. I don't usually use sour milk in my pancakes, but from now on I will. It totally makes a difference.
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English Butter Tarts

Reviewed: Jul. 23, 2013
Just made these. I like that they're very easy to make and easy on the budget. I distributed the batter between the 12 shells and they completely bubbled over while cooking and became too flat and shallow once cooled. I'm not sure if I did something wrong here but I sure wish I knew. If I were to fill the shells up even less next time, they'd be even more shallow, which would then look like they're less than half full. I was hoping to have these tarts come out like the ones I bought at a local farm recently. Tastes good and all but the overall appearance of them isn't exactly what I was looking for.
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Blonde Brownies I

Reviewed: Jul. 19, 2013
First time eating and making blonde brownies. I was expecting them to taste more like butterscotch. But as another reviewer said, they're VERY similar tasting to a chocolate chip cookie. I would NOT, however, use this recipe for that purpose, as someone else suggested. To be honest, these are WAY too sweet, even for me. The chocolate chips are a nice touch but wind up being overkill in the sugar dept. I doubled the recipe but kept the amount of the chocolate chips the same, and even that was too much. I'm not sure what suggestions to make to improve this recipe so that it's not too sweet. Maybe using dark/unsweetened chocolate chips or another kind of chocolate with a more subtle flavour perhaps or omitting them altogether. Overall, pretty good. Texture and appearance are ok. I'm not sure I'd go as far as to serve them to guests though.
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Jeanie's Falafel

Reviewed: Apr. 24, 2013
Made these today. Very very good. Since I've only had restaurant-made falafel once before and have nothing else to compare to, these were quite pleasing. Better than the one I had from the restaurant. Took others suggestions and added egg and coated in flour before frying. Don't own a deep fryer, so I pan-fried them as patties on medium heat. I didn't have any problems AT ALL with them falling apart or disintegrating in the oil. I fried half the batter and baked the other (pan was sprayed with cooking spray - 350F for 10 min on each side and didn't coat with flour). I did however put the batter in the fridge for a little over an hour as someone suggested. I doubled the recipe and it made 20 patties the size of hamburgers. The only suggestion I have is to add more salt. I'm sure I added more than what the recipe called for and still I found it could use more. Ate them as is and they were great and filling.
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Pioneer Cookies

Reviewed: Mar. 18, 2013
Made these last night cause I didn't have any eggs. Great oatmeal-type cookie. Added the following for more flavour: 1/2 tsp cinnamon, 1/2 tsp almond extract, 1/2 tsp salt, an extra 1/4 cup raisins that had been soaked warm water. Really comparable to my usual oatmeal cookie recipe that uses eggs. Texture is in between cake-like and dense. Cookies do not spread while cooking, and I found a teaspoonful of dough on the cookie sheet really stayed as a teaspoonful after cooking. Therefore, I added more batter to each drop, and of course it made less cookies. I had 3 dozen altogether. Put cookies in a container shortly after cooling, as I found them getting hard pretty quick. Checked the cookies later on and they were nice and soft and slightly chewy. Really great recipe overall. Thanks for sharing!
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PHILADELPHIA® New York Cheesecake

Reviewed: Dec. 26, 2012
I have made quite a few cheesecakes the last couple of years, almost for every special occasion. I would normally use the recipe from Philly of a classic cheesecake. But after losing that recipe I used this one, which, unlike the classic version, calls for sour cream and flour. Well once it was served, I noticed how very under-cooked and raw the filling seemed even though it looked cooked everywhere else on the outside. I was very disappointed with this, and I cannot for the life of me figure out why this would happen. After finding the recipe recently that I had lost months ago, I made that one and still the cheesecake came out raw and goopy. I think it's supposed to be fluffy but dense. I don't know what I'm doing wrong and I had originally thought it was this recipe that was off. But after making both I realize it must be me or my oven. I like this cheesecake recipe because it is so simple and does taste good, which is why I gave it 4 stars. It would've had 5 but that goopy filling ruined it.
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Molasses Cookies II

Reviewed: Dec. 18, 2012
Just made these. Pretty good. I was looking for a cookie that tastes like Tim Horton's Ginger Molasses cookies. This came pretty close. I must say DO NOT OVERBAKE. Your cookies will turn hard very quickly if left for even a minute too long. I cooked them at 325 for 9 min on top oven wrack. They had the perfect amounts of spices. Texture was perfect. Not only did they taste good but they look perfect too. Perfectly round when done, nice colour. And yes, soft and chewy in the middle. I stored them in a container.
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Whole Wheat Ginger Snaps

Reviewed: Nov. 6, 2012
Just made these. Hard to say what I think about them. The taste was perfect - nice and spicy. The texture, not bad. The edges were hard after cooking and cooling but the rest was chewy. They were completely flat once cooked, but that could be from over mixing the batter. Any time I hear about flat cookies, I've always been told it's from over mixing. Cooked them on the top wrack at 300 for 12 minutes. The batter was quite sticky, too sticky to roll. So I tried 2 things: wetting my hands as little as possible so the dough wouldn't stick to me and putting the batter in the fridge in between batches to firm it up. Both weren't great. The only other thing I would do next time is to add a little more flour. When I went to roll the balls with wet hands, the ball was coated in water (of course), and therefore the sugar on the top dissolved almost completely before it was even in the oven. I think if I make this again I will BOTH put the batter in the fridge for a while to firm it up and add more flour so that the batter is more crumbly. I'm giving it 4 stars and not less based on my reviews because the end result could've been my fault, not the recipe's. Overall, worth another shot with some tweaking.
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Jo's Rosemary Bread

Reviewed: May 1, 2012
Made this last night. It was my first recipe to use in my new Black & Decker breadmaker. Turned out absolutely perfect! I've never made any bread before, even in the oven, so I wasn't sure what to expect. I used the light setting for the crust and it was amazing. The pepper was very slightly overpowering, but that could just be me cause I can't handle spicy anything. But the herbs were a perfect amount. The only thing though is that the bread got quite hard by the morning. Can anyone suggest how to store fresh bread like this one? Also, it cooked for 3 hours on the Sandwich setting. I am assuming that's the same as White setting like it says in the recipe.
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Playgroup Granola Bars

Reviewed: Jan. 30, 2012
These came out pretty good. After having it in my pile for years I finally decided to try them out. I used applesauce, raisins, mini chocolate chips, unsweetened coconut, and whole wheat flour. I baked them longer but had them on 325 instead of 350. They still seemed almost not cooked but still good enough. They are quite high in a 9x13 pan. I think I might try in a bigger pan to flatten them out a bit. Once you've cut a slice you will see how high/thick they are. One square was plenty for me instead of a bar slice. I also used wheat bran in stead of wheat germ cause that's what I had. Makes for a heartier texture. With the raisins and chocolate chips I found them to be a little too sweet. I will lessen the brown sugar next time. Overall a nice healthy snack!
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Lighter Libby's® Famous Pumpkin Pie

Reviewed: Jul. 8, 2011
I've made this a couple of times now. I've been quite pleased each time. Yes, this isn't as heavy as original pumpkin pie. That kind of pie is denser. But really, if you're looking for something lower in fat and are willing to compromise the density (however very slightly), this is the pie to make. It's still just as moist and flavourful. I'm always looking for recipes that are lower in fat and this one makes me feel less guilty about eating it. I have made it in store-bought graham pie crusts, and the filling makes enough for 2 pies. I just prefer this because one big pie would just go too quickly. At least if I make 2, I know there's more to serve!
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Slow Cooker Latin Chicken

Reviewed: Jun. 22, 2011
Just had this tonight. I was expecting more since it got such great reviews. It was an okay dinner. I don't know if I'll be making this again with all the time it took with the list of ingredients, browning the chicken, and then of course waiting for it all to cook. I used 4 thighs and 2 breasts cause that's what I had. I at first added an extra 1/2 cup of broth cause that's what most reviews said to do. Then I saw it didn't cover the pile so I added about another half cup. And I omitted the potatoes cause my kids won't eat them. Well it smelled nice while cooking but there was FAR too much liquid after. I added cornstarch to thicken it, which helped. But now I am left with way too much sauce, and I don't want to throw it out. I think that leaving the recipe as is and not adding extra liquid would've been better. But then again, the potatoes would've helped with absorbing some of it (I think) and that could've been my problem. Also, it doesn't say if the can of beans should be drained or not. So I didn't drain mine, and that could also be the problem. All in all, great if you're looking for something to have ready for when you come home that's just "good enough". But taste-wise, nothing special. I added quite a bit of salt to liven it up. I served it over brown rice.
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Jun. 16, 2010
Made these yesterday. I give it 4 stars because I found the muffin itself had a big lack in flavour. If you get a piece of a strawberry in your mouth, then it tastes okay. But those "plain" parts of the muffin were seriously in need of something more. I think the muffin overall is not sweet enough. I would either add more brown sugar or add white sugar. I wasn't looking for these to be super healthy, so I don't mind adding a little more sugar. Even another banana or so wouldn't have helped. I'm not a banana-strawberry lover but I liked these because you can't taste the banana too much. Overall I liked these muffins because of texture and appearance. They cooked for 20 minutes, like the recipe says. I probably used more than the one cup of strawberries (maybe 1 1/4 cups), and I also used fresh ones that I cut up into quarters. The strawberries do get mushy after cooking, so I would suggest cutting them even smaller if you don't like mushy in your muffin.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 30, 2009
made this last night. turned out great. i don't have the size pans called for in the recipe, so i used what i had. baked them in 3 8 3/4x2 1/4 aluminum pans. the batter filled the third pan only halfway. i did have to adjust the cooking time for the 2 pans that were filled 3/4 of the way. they were raw inside after 60 minutes. so i turned the temp down to 300 and cooked for an additional 20 minutes. the result was good, but the outside was more cooked than i would've liked. i cooked the third loaf at 300 for 60 minutes and it came out perfectly. this may be because there is less batter in the pan? i also used 2 tsp pumpkin pie spice for the seasoning as another reviewer suggested. i did not like how the batter still had a strong pumpkin taste. so i added 2 more tsp, and still the same thing. i wound up just adding the spices that were listed in the recipe with those measurements and it was fine after that. the result was great: moist and flavourful. i was a bit concerned about using a full cup of oil for this recipe. but since it was my first time making it, i didn't want to adjust it. i don't know if it would turn out just as moist with applesauce. i would not adjust the sugar amount. then you'll be left with tasting the spices, which can be too strong if less sugar (or using brown sugar as well) is used. i didn't give this recipe 5 stars because it isn't the BEST tasting bread out there. but it is pretty good and easy to make.
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Chicken Pot Pie VI

Reviewed: Jan. 13, 2009
i am giving this recipe 3 stars: one loss for lack of flavour and the other for the "soup" consistency once sliced. I was not particularly happy with this one. i had a feeling it might be runny, as per other reviews, but i added a lot of extra frozen mixed veggies and chicken and it still didn't help. i have never made a pot pie before, so i didn't really have any major expectations, only to base the taste and texture on pot pies that i buy frozen from the store. for the effort it took and the money it cost (for the cheese and chicken mostly), this was not worth it. the only suggestions i have if i EVER make this again is to add cornstarch or something to the mixture to soak up some of the liquid, even though it doesn't look runny in the bowl. i'd add it just in case for when the soups and cheese heat up and become more liquidy. i didn't want to add potato, as others have tried. it would've been too heavy for me and less like a pie.
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