EGRACE1 Recipe Reviews (Pg. 2) - Allrecipes.com (10593863)

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Slow-Cooker Tex-Mex Chicken

Reviewed: Jan. 24, 2011
Makes a big batch, and you can vary the flavor a little based on what kind of salsa you use. I use half of a bag of frozen "stir fry" mix (onions, red and green peppers) to save time, too. We eat it over brown rice and leave off the cheese.
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31 users found this review helpful

Crescent-Wrapped Brie

Reviewed: Jan. 10, 2011
I've made baked brie with frozen puff pastry but didn't want to buy a whole package for just a 4 oz. brie, so I used crescents... preferred puff pastry because the crescent dough was kind of soggy, and too sweet.
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6 users found this review helpful

Buffalo Chex® Mix

Reviewed: Dec. 20, 2010
Surprisingly bland. I even added more hot sauce than the recipe called for, and it did not kick up the flavor at all. I used homemade ranch dressing mix, but apparently this needs the additional sodium of the packaged ranch mix. I used generic "chickadee" crackers for added irony, and baked instead of microwaved. I won't make this again.
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7 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Dec. 13, 2010
Very easy and fast, a good "weeknight" soup. I rinsed my beans and used chicken broth, I did not think it was too salty. Very easy to adjust the spice by using different salsas. I will make this often!
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3 users found this review helpful

Lemon Blueberry Coffee Cake

Reviewed: Dec. 8, 2010
It has more of a shortcake texture than a coffee cake -- moist and dense. I used the "biscuit baking mix" recipe from this site rather than Bisquick -- thanks for the suggestion! My coworkers loved it and gave it a unanimous "thumbs up." However, I felt the cake itself needed more lemon flavor -- as is, the lemon flavor comes from the glaze, and the cake is pretty bland. Next time I will add some lemon juice to the batter -- a tablespoon or so should do the trick.
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5 users found this review helpful

Biscuit Baking Mix

Reviewed: Dec. 8, 2010
Easy to make in the food processor for a really nice, fine texture. I had all the ingredients on hand and avoid buying "packaged" mixes whenever possible. I'll use this for anything requiring bisquick.
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6 users found this review helpful

Mini Crescent Dogs

Reviewed: Nov. 29, 2010
Easy and fun! I cut the dough with a pizza cutter and made thin strips instead of triangles so the final product would be less doughy. Served with spicy mustard -- I might consider brushing the mustard inside the dough first next time.
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43 users found this review helpful

Crescent Bacon-Cheddar Pinwheels

Reviewed: Nov. 29, 2010
Easy and looks fancy! Rolling them out on a silicone mat made them easy to roll without sticking everywhere. I froze the roll for about 15 minutes before cutting, as another reviewer suggested, and it did make them much easier to slice.
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2 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Nov. 29, 2010
I made as directed but let it simmer for about an hour to reduce the cranberries more. Served with cream cheese on crackers. The cloves were overpowering for my taste, so if I make this again I will use just a pinch or leave them out. Such a nice ruby color when finished, and it did make the kitchen smell good all day.
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1 user found this review helpful

Creamy Chocolate Frosting

Reviewed: Nov. 1, 2010
I made mine almost two days ahead of time (had to travel and asssembled cupcakes when I got there); after mixing in a couple tablespoons of milk, it was ready to go. Stays soft (does not set up hard/dry) and did not get grainy. YUM! A nice milk-chocolate taste, not very "fudgy" and not too sweet.
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4 users found this review helpful

Dry Buttermilk Ranch Mix

Reviewed: Nov. 1, 2010
The dry mix doesn't smell like much, but when mixed up as a dip or dressing, it tastes even better than the packaged mix. I did mix my dry ingredients in the food processor to make it less chunky. Wait a few hours before eating it in whatever you're making, so the dry spices have a chance to rehydrate. More economical than the packaged mix, too!
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0 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Sep. 12, 2010
Good stuff! I used 6 breast pieces and the whole bottle of sauce -- Frank's Original buffalo wing sauce. We served them on fresh ciabatta rolls with Provolone cheese melted on top. They have a nice kick without being overly spicy. I will try using the whole packet of ranch mix next time.
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1 user found this review helpful

Buster Bar Ice Cream Dessert

Reviewed: Aug. 24, 2010
Just like my grandma's recipe! Don't use anything smaller than a 9x13 pan, though -- I used an 8x10 because it was the only one clean. The chocolate didn't set up well because it was too thick.... but it still had the perfect flavor! I used as many peanuts as I could cram on there, too, the more the better. Yum!
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7 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Aug. 24, 2010
I made these for a quick chocolate fix without heating up my kitchen on a 90-degree day. Good flavor, but they get a weird consistency when they come out of the fridge to room temperature -- sweaty, oily, spongy. It might have to do with the weather here. If I try them again, I'll try them in January when the humidity and temperature are more cooperative.
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1 user found this review helpful

Pretty Chicken Marinade

Reviewed: Jul. 26, 2010
Best marinade I've tried this summer! My family agreed it was their favorite of the three others I've tried. I marinaded 8 chicken breasts for 10 hours -- great taste on the grill, nice and juicy. I did not have reduced-sodium soy sauce and it was a little salty for my taste... I will try it with reduced-sodium soy as directed next time.
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2 users found this review helpful

Marinade for Chicken

Reviewed: Jul. 7, 2010
Enhances the "grilled" flavor of chicken on the grill and keeps it nice and juicy, but doesn't give it much extra kick. I halved the recipe and had plenty for 6 breasts, and marinaded for 12 hours. I also omitted the salt.
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0 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Mar. 17, 2010
Lives up to the hype! Followed exactly and it resulted in pefectly peeled eggs. I will not be afraid to make deviled eggs for parties now!
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2 users found this review helpful

Shortbread Cookies II

Reviewed: Feb. 22, 2010
Easy, tasty, versatile. I rolled mine and cut with mini cutters -- they held their shape well and did not puff or spread. We dipped them in Chocolate Bar Fondue and Citrus Fondue from this site... excellent!
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3 users found this review helpful

Citrus Fondue

Reviewed: Feb. 22, 2010
The sleeper hit of my fondue party! Got rave reviews from everyone. I scaled it up to 15 servings since it makes such a tiny amount as written. I did use the grated peel of a whole lemon and a whole orange, because 1/2 tsp. called for in the scaled version seemed like it wouldn't do much for flavor. I also added 3/4 c. of apricot jam, for the simple reason that I had some in the 'fridge. Made a nice sunny color, wonderful smell. In addition to fruit, we dipped shortbread cookies, marshmallows, and bread cubes in this one. Also thought of drizzling it over angel food cake, or serving as a sauce for a fruit salad. Lots of possibilities!
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8 users found this review helpful

Cider Cheese Fondue

Reviewed: Feb. 22, 2010
Tried all the fondue tricks I could read about here, but this still turned out a gloppy, chunky mess -- good flavor. It looked great going into the fondue pot, but quickly chunked up... no amount of added cider could save it. Tried some lemon juice, too, that's supposed to break down cheese, but it didn't work. My guests were gracious about the taste.
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2 users found this review helpful

Displaying results 21-40 (of 52) reviews
 
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