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French Baguettes

Reviewed: Jan. 4, 2012
I have made this recipe twice this week, it is THAT yummy! I love the soft texture of the bread and the flavor is really nice. I mixed it by hand both times (proofing the yeast with warm water and sugar, then mixing in the flour and salt). The first time I made it, I used the egg wash on the outside. The second time, I doubled the recipe, used half for pizzas (decided that last minute- kids loved it!) and the other half for loaves. This time, I omitted the egg wash and I brushed melted butter on the loaves after baking. Very yummy! I loves it both with the egg wash and without. This is a great, simple recipe & I will make it over and over again. The only thing... I don't know how well it keeps... it hasn't lasted long enough for us to find out! **EDIT** I made this recipe again this week. I know, I need help! lol. This time I doubled the recipe and shaped the dough into 12 rounds for buns. They turned out great. I used them for pulled pork sandwiches. They were a hit with the whole family!
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6 users found this review helpful
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Kielbasa with Brussels Sprouts

Reviewed: Jun. 27, 2011
Super yummy!!!
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1 user found this review helpful

Harvest Sweet Potato Soup

Reviewed: Apr. 4, 2011
I've had my eye on this recipe for about a week now, and was finally able to make it. It is as yummy as I thought it would be. I did add a clove of garlic, but I add garlic to almost everything. lol. I also subbed sage for the basil because I realized that I was out of basil, and I thought sage would go well with the sweet potato. (It does!) I will definitely be making this again!
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11 users found this review helpful

Microwave Roux

Reviewed: Jan. 10, 2011
Sadly, this review will not only serve purpose as a review, but it will also contain a heartfelt eulogy and a warning to others. First the review: I didn't want to dock the recipe for user error, so I will merely take off one star. The reason for this is- due to variances in microwave oven power, I think the user should definitely watch the roux toward the end there just to make sure it doesn't scorch. Now on to the painful part of the review... When you read the directions, note that it CLEARLY says to use "a microwave-safe glass bowl". PLEASE, for the sake of your beloved cookware, do indeed use a microwave-safe GLASS bowl. I don't care how many other things you have cooked in your trusty, plastic microwave-safe bowl... DO NOT be tempted to use it. It will very likely be doomed to the same fate as my cherished bowl. What happened to that bowl was so horrific, that I dare not go into details. I assure you, though, it is on its way to peacefully serving eternity in a landfill, while I hold its memory close to my heart. Will I try this recipe again? I don't know... it's just too soon right now.
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26 users found this review helpful

Rich Chocolate Truffle Pie

Reviewed: Nov. 26, 2010
OMGosh!!! This is now my "go to" chocolate pie!!! I used 1/3 of the given amount of semi-sweet chips, and 2/3 of the amount in bittersweet chips, and stayed true to the rest of the recipe. My whole family loved it! Super easy to make and super yummy to eat!
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6 users found this review helpful

Heavenly Zucchini Salad

Reviewed: Sep. 13, 2010
I made this today, but I omitted the pickle and peanuts, since I didn't have any. I also used 3 packets of Splenda for the sugar in the dressing. It was plenty sweet with just the 3 packets. A great recipe! YUM!
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12 users found this review helpful

Zucchini Souffle

Reviewed: Sep. 13, 2010
OMGosh! This is AWESOME!!!! A friend gave me a giant zucchini from her garden, and this is one of the things that I made with it. I took advice from other reviewers and added seasoning, and I added about a cup of shredded Monterey cheese. I also grated the zucchini. It was sooo yummy! I also noticed that after it cools a bit, it starts to set up a little better, and the flavors are better, as well. I will make this again and again. I like that it is easily customizable!
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7 users found this review helpful

Oil Pie Crust

Reviewed: Aug. 18, 2010
First, I will agree with other reviewers, and say- Make sure you sift your flour before measuring. It DOES make a difference. I was in a pinch, and wanted to make a pie, but I didn't have shortening or butter, so I tried this. I was pleasantly surprised! I haven't cut into the pie yet, but I did use the leftover crust to make little cinnamon/sugar medallions (See recipe for "Piggies" on this site). They baked up nicely, and they are crisp and flaky like a pie crust should be! Yum!
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6 users found this review helpful

Mustard Vinaigrette

Reviewed: Aug. 3, 2010
Wow! This is great stuff! I made a couple minor changes- I used apple cider vinegar, because that is what I had on hand. And I also added a tiny bit of brown sugar, just as personal preference. I made it yesterday, and it was very good right after I made it. I refrigerated the leftovers, and I am having some today, and it is even better! Aside from the flavor, what I like best is that it is made with ingredients that I typically have on hand and it is quick and easy to make. Great recipe!
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3 users found this review helpful

Bread Pudding II

Reviewed: Mar. 10, 2010
This turned out really good! Unfortunately the first time I made it, I forgot to add the sugar... duh!... We ate it anyway, just put a little pancake syrup on top. This time I made it right... without forgetting the sugar! LOL! It is sooo yummy! I am not really big on bread pudding, but I wanted to give it a fair shot anyway. I am glad I did. I will make this again! Yum!
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2 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: Mar. 10, 2010
I just made these yesterday. They are sooo yummy! I did have to make a couple of substitutions based on what I had on hand. I replaced the margarine and oil with Smart Balance Buttery Spread... I figured in the end, it was basically the same thing. And I replaced the butterscotch chips with cut up chunks of a giant Hershey's Special Dark bar. The cookies are soft and chewy and they didn't flatten out too much like some other cookies tend to do. This will be my go-to cookie recipe from now on!
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2 users found this review helpful
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Decadent Challah Bread

Reviewed: Mar. 6, 2010
I chose this recipe because it looks very yummy and there were no reviews yet. This was easy to make and the results are delicious! The bread has a very light texture and is full of flavor. I will definitely make this again! UPDATE: My husband has very high standards when it comes to breads... when he got home and tasted this bread, he said, "You could sell this bread!" :) The whole family loved it!
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48 users found this review helpful

Crispy Mashed Potato Pancake

Reviewed: Mar. 3, 2010
These are very good. I did add a little salt and a little onion powder for oersonal taste. I was a little iffy on using Italian seasoning, but I am glad I did! What a nice flavor! I cooked mine 8 minutes on each side, and they turned out perfectly.
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4 users found this review helpful

Tri-Tip Rub

Reviewed: Mar. 2, 2010
I am giving this 5 stars, based on other reviewers' comments and recommendations... the addition of some dried parsley and a bit of sugar were spot on! I cooked mine up in a frying pan, since grilling wasn't an option. This was by far the best tri tip I have ever made. Smells wonderful while cooking, and tastes even better! A new favorite!
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5 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Dec. 9, 2009
I have made peanut butter cookies MANY times, but the recipe that I always use is in storage. So, I decided to try this one, and it was really good! I only made half a batch, because we were low on peanut butter. And, I used all natural creamy peanut butter. I also added a half tsp. of vanilla. I didn't refrigerate the dough at all, and didn't really feel like I needed to. It was easy enough to work with. I made them a little on the small side, and rolled the balls in sugar before my 4yo made the criss-cross pattern with the fork. Then I baked them for 6 minutes and let them cool a minute on the pan before removing them. The cookies didn't spread too much like a lot of peanut butter cookies do, and I liked that. They are nice and crisp on the outside and chewy on the inside- everything a peanutbutter cookie should be! Other reviewers said that these needed more flour and more peanut butter. I disagree. I think the amounts were spot on. Perhaps their cookies thinned out too much because they flattened them too much while making the criss-cross pattern? This is a VERY GOOD peanut butter cookie recipe and I know I will be making them again and again.
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8 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Nov. 7, 2009
Wow! These were sooo yummy! I made them last week, and I liked them even better than the other pancake recipe that I use from Allrecipes. That's saying A LOT!!! I'm making them again in the morning. Yum!
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3 users found this review helpful

Apple Enchilada Dessert

Reviewed: Oct. 14, 2009
Wow! OK, I was kinda skeptical of this recipe at first. But, I had some tortillas that I needed to use up, and a couple of apples (I made my own apple pie filling), and they really turned out awesome! I followed the recipe very close. Aside from using a homemade filling, I used Smart Balance for the margarine. I was worried, because the sauce looked thin, but it is perfect. Also, I drizzled the "enchiladas" with some of the sauce that was in the pan after baking, then put them in for a couple more minutes. I will totally make this again! YUM! :)
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4 users found this review helpful
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Mango Relish

Reviewed: Jun. 8, 2009
This was my first time "cooking" with a mango. I've never really eaten mangos before either. I saw one in the store, and bought it, then I went searching for a recipe. I happened to have everything on hand for this one, and it sounded yummy, so I gave it a try. It was really good! I liked the sweet/savory combination. And, the colors are really pretty. I just wish my picture was better! LOL!
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7 users found this review helpful

Bread Machine Bagels

Reviewed: Jun. 5, 2009
These are awesome bagels! I make them often. I like to double the recipe, but my bread machine is kinda too small for that (it rises too high), so I usually just open the top, or take it out for the last 7 minutes or so. With a double recipe, I get about 20 nice sized bagels. I like to let them rest after shaping a little longer than 10 minutes, because I love the way they puff up a little more. I don't usually put a topping on them, so I skip the egg wash. When they come out of the oven, I brush a little melted butter or olive oil over the tops. My whole family really likes these!
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2 users found this review helpful

Best Spanish Rice

Reviewed: Oct. 15, 2008
This is a pretty good Spanish rice. The texture comes out perfect! I took other reviewers' advice, and added some salt and cumin for flavor. I used Pace Medium Picante for the salsa. I think next time, I will try something else- maybe a small can of diced tomatoes, slightly zapped with the chopper?- instead of the salsa. I like my rice to be a little less spicy, since I pair it with a spicy main dish. All in all, though- very good!
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3 users found this review helpful

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