ALK02G Recipe Reviews (Pg. 1) - Allrecipes.com (10574506)

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Ye Ole Gingerbread

Reviewed: Dec. 14, 2014
this turned out SO GOOD! Rather than golden syrup, I used 2 parts molasses and 1 part corn syrup in its place. I did have come clumping/curdling in the pot, but I went with it and it was fine. I only needed to bake it about 45 minutes, too. The only thing I'd do differently is not flour the pan so much - maybe spray would have been enough on its own, as the flour got caked onto the loaf in a few places.
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Roasted Wild Mushrooms and Potatoes

Reviewed: Oct. 12, 2014
so I used this recipe as a jumping off point. I bought 10 oz of crimini and Italian mushrooms and a bag of Trader Joe's fingerling potatoes. To save time I boiled the potatoes while the mushrooms cooked on the stove, then threw them all together in the oven. I only baked them about 15 minutes (did stir them after 8 minutes), then pulled them out and poured the sauce over (2T balsamic, 1T cream sherry, 2t dried tarragon, 1t garlic powder). We liked them but they were a tad sweet. would make again and definitely try to be closer to the original, though this was fine, too.
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Amazing Italian Lemon Butter Chicken

Reviewed: Sep. 19, 2014
this really was amazing! It took me a little over an hour, and I took quite a few shortcuts as mentioned in other reviews. I started with 3 thighs and cut them in chunks, then broiled them on high for 15 minutes or so. I made the sauce with a chardonnay, and only used 8T of butter. I had no issues with it separating, though I had a low and steady heat. I didn't have artichokes, and I made the bacon in the microwave and then crumbled it before adding it to the mushrooms (which I cooked in some butter). I poured half the sauce on the mushroom-chicken-bacon mix, and half on the farfalle after it was in the bowl. I stirred them separately and then together. I really thought the sauce was great, and I liked the dish, but it just took forever. Hubby liked it, but it's a little heavy so not a regular rotation for us. will make it for company in the winter, though!
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Orange Cream Cake III

Reviewed: Sep. 2, 2014
This was okay. I used a French Vanilla cake mix (it was in the pantry), and only 1/4 c cold water (to make jello parts thicker). I used 1/4c. OJ for some of the water in the cake mix recipe, so I left out the orange extract in the frosting part to balance the orange and cream flavors. I used two square 8x8 pans, and after cooling for 2 hours after the jello was poured, I stacked the cakes with frosting in the middle, then covered them in more frosting. I'm not a huge orange person, but when everyone was complimenting the ice cream you served on the side and not the cake, it's probably not a keeper.
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Slammin' Salmon

Reviewed: Aug. 10, 2014
so we tried this last night, after marinating 4 or 5 hours. I subbed safflower oil for the peanut, and used 1/2 the called-for freeze-dried chives instead of fresh. I thought it was decent, but prefer the similar but sweeter Firecracker Grilled Alaska Salmon on this site. Hubby preferred this marinade instead, so I guess we'll keep them both around.
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Seared Ahi Tuna Steaks

Reviewed: Jul. 20, 2014
we made this exactly as written. it was good, but not spectacular. served with soy sauce for added flavor. I'd try something different next time, but this is okay in a pinch.
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Banana Trifle

Reviewed: Jul. 6, 2014
to save time I used 8 oz cool whip instead of whipping my own cream. I sliced 3 bananas and layered them on the pudding rather than mixing it in. I used 13 oz of pound cake because that's the size I had. It was fantastic. Next time I'd crumble the cookies instead of crushing them... I think they were too fine this time.
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Firecracker Grilled Alaska Salmon

Reviewed: Jul. 4, 2014
used safflower oil instead of peanut, and onion powder instead of green onions. it wound up marinating about 30 hours, but was absolutely amazing! we both loved it and can't wait to serve it for others. UPDATE: everyone loves it! I've tried different marinating lengths, and think 8+ is best. Also tried it with ahi, which I don't recommend.
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Forgotten Cookies I

Reviewed: Jun. 23, 2014
after dolloping half of the batter, I stirred in a few milk chocolate chips (Ghirardelli are gluten-free) and then put the rest on the cookie sheet. Left them in the oven 4 minutes before turning it off, and left the cookies in there about 15 hours. They were too soft and chewy for me, so put them back in at 200 for 10 minutes or so. That worked!
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Ham and Cheese Puffs

Reviewed: Apr. 25, 2014
average. I cut up some leftover sweet Easter ham, but otherwise followed this closely, though I used a cheddar mix instead of swiss (preference). I didn't have enough mixture for 1T in each puff, so had to pull from a few toward the end. I thought there was too much bread in each one, compared to the toppings - I did use less onion, as per other reviews' suggestions. Hubby liked these, but I think I'd pass on doing them again.
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Asparagus with Brie

Reviewed: Apr. 20, 2014
I used 4 oz double-cream brie, sliced in two long strips. Baked 8 minutes, then used the back of a spoon to mash/spread the mixture a bit to cover the asparagus more before broiling 3-5 minutes. The brie flavor wasn't too strong, and I'd actually like to try doing the butter/breadcrumb/sesame seed mixture on asparagus without the cheese.
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Ultimate Twice Baked Potatoes

Reviewed: Apr. 20, 2014
I halved the recipe (so 2 potatoes). On 350, the potatoes took about 80 minutes, but could probably have come out at 75 (tried at 60 and they weren't quite ready), as one burst a little bit. My mixture needed the milk (I saw others were saying it made it soupy, but I didn't experience that), but maybe it's because I mixed mine by hand, not with a mixer (didn't want them too starchy). They were good and all, but a lot of time and work for what wasn't a whole lot better than most other potato recipes. I'd try a different twice-baked recipe next time - something with spices or vegetables or something more flavorful than just what amounts to a loaded baked potato. oh, and there were too many green onions.
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Slow Cooker Ham

Reviewed: Apr. 20, 2014
I couldn't believe how wonderfully this turned out! I only had a 6-lb bone-in spiral-sliced ham (so it fit sitting in there nicely), so I used 1.5 c brown sugar, and I did add about a half-cup of water at the bottom. I took the advice of another reviewer and drizzled some honey on top. I put it on "low" for 90 minutes, basted it a bit, then went another half hour and it was good to go!
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Tasty Sesame Tilapia

Reviewed: Feb. 26, 2014
I halved the marinade and used two large pieces of tilapia. I also needed to bake it for about 15 minutes, but, my fish was thick. I'd repeat it but try marinading longer than 30 minutes. I couldn't taste the OJ. hubby loved the sesame oil flavor.
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Matty's Brie Cheese Fondue

Reviewed: Feb. 15, 2014
so, 5 stars for flavor, 3 for preparation. My fondue pot didn't get hot enough, so after 30 minutes without the brie fully melting, I moved it to a saucepan to finish it up. I skipped salt and pepper and used dried nutmeg. I used a proprietary blend white wine and cream sherry. used toasted bread, crackers, broccoli, pretzels, sausage as dippers. Would skip sausage next time and do potato and apple as well.
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Different Chicken Cordon Bleu

Reviewed: Feb. 12, 2014
skipped the parsley and salt, used chipped ham instead of sliced, and cream sherry instead of white wine. listening to others' advice, I covered with foil for 30 minutes, then uncovered for another 15. It wasn't bad, but the sherry was too strong for this dish. I'd give it another try but change that to white wine.
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Cheese Souffles

Reviewed: Jan. 26, 2014
made these with 7" ramekins, because that's all I had. used aged cheddar, and glad I did, as even it was barely potent enough to flavor the eggy taste. I'd use more next time for a stronger taste. This was my first souffle, and I'd make it again, especially for a shower or brunch.
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Comforting Chicken

Reviewed: Jan. 16, 2014
I used leftover chicken, chicken broth instead of water (a whole can, rather than a cup's worth), and threw in some raw broccoli. baked it an hour, added some cheddar, back in for another 5 minutes. It was okay, I thought it was salty. I wouldn't make it again, but hubby really liked it, so maybe I'll alter it on the next try.
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Dad's Leftover Turkey Pot Pie

Reviewed: Nov. 30, 2013
so I halved the recipe for a single pie. I also used broccoli instead of peas, carrots, and green beans, because of preference. I skipped the celery salt because I didn't have it, and substituted heavy cream for the milk to make the mixture thicker. It was done in 35 minutes, and everyone else thought it was great. I felt it was bland, but that could have been because I was mentally comparing it to the cheesy Marie Calender's pot pies. Next time I'd add carrots as well as more onions and mushrooms, and I'd try it with chicken instead of turkey. UPDATE: I made it again to use up a rotisserie chicken, with a bunch of mods. Used 2c frozen carrot/broccoli/cauliflower mix for the veggies, skipped the celery, did 1/2 c. onions, added 5 sliced mushrooms, and kept the heavy whipping cream instead of milk (though I would try milk in the future). I realized after I made the mixture that I only had 1 pie crust, so I used that on the bottom and a can of Grands biscuits stretched out for the top. If you use biscuits on the top, you don't need a bottom crust - too much bread! I preferred the crust, though. mushrooms were good add, I'll keep using those, and I like this mix of veggies.
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Slow Cooker Stuffing

Reviewed: Nov. 29, 2013
I halved the recipe and left out the mushrooms. I used Pepperidge Farms herb stuffing. I didn't add all of the broth, but kinda close. I had a 6 qt slow cooker, and the edges burned despite stirring every hour or so. (30 min on high, 4 hours on low) I wasn't too impressed though everyone else liked it. I liked the use of the crockpot to save oven space, but wouldn't make it again.
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