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Mock Coconut Pie (Spaghetti Squash Pie)

Reviewed: May 27, 2010
I am really impressed with this recipe. For me it didn't turn out much like a desert, but instead a sweet side dish. Perhaps the kind of thing you'd serve at Thanksgiving. That said, I did make some changes. I added NO sugar. I don't eat refined sugar and I felt like the squash I had was sweet enough. I added about a T of maple syrup for good measure and it was quite delicious. In addition I took a page from other reviewers and added almond extract, as I'm a glutton for it. I'm so glad I did. I was a really fun recipe that I'll make again and play around with different squashes and flavors. Thanks so much!
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Harvest Pork Stew

Reviewed: Nov. 14, 2009
I wasn't wowed by this recipe. It was fair, certainly edible, but I wouldn't go out of my way to make it again. That said, given the number of people who seemed to love this recipe I'd suggest making it. Maybe you will be one of the ones who absolutely loves it.
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Pork Roast with Thyme

Reviewed: Nov. 7, 2009
I found this recipe to be fair. That said, I'm also a picky eater. The other members of the household said it was good, but it's wasn't a rousing endorsement. There was nothing wrong with this recipe, nothing that I would do differently, it just didn't strike me as super flavorful. I think I'll stick with my other pork roast recipe for now.
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1 user found this review helpful

Middle Eastern Turkey Dogs

Reviewed: Nov. 7, 2009
Woah! I took a bite, dipped into a bit of thick, whole-fat yogurt and I swear, my socks went flying across the room they were knocked so hard! I cooked mine entirely in a skillet just for ease. It took longer than the recipe said to get it brown. It's possible that med. on my stove isn't like the poster's stove. That said, I also used pork instead of turkey. I'm finicky about the quality of my meat and the only "all natural" ground white meat I could find was pork. I'd make this recipe with any white meat and will likely next time serve it with a rich tzadziki instead of plain yogurt. As a side I ate baked kale chips, also found on this site. Not exactly authentic, but delicious and satisfying. This recipe will be making a regular occurrence in this house. Thanks so much for sharing! UPDATE: I had to share that I just ate the leftovers for breakfast. I only had two left and I don't use a microwave so I ate them cold. Still FANTASTIC. I think I'll be making these again next week! Maybe twice, even. :-)
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Pepper Pot Soup I

Reviewed: Jan. 19, 2008
This was SO disappointing. The ingredients sounded like they would blend to a smooth, mild, tasty soup. Instead it tasted like vegetables in warm milk. I gave it two stars because I was able to add some things to it (a dash of worcestershire sauce, some onion powder, garlic powder, more bullion, and a LOT more salt) to make it bearable. However we spent the entire meal trying to figure out what would make it better. We'd have an idea, then dismiss it. We finally decided that perhaps some cheese would make it better, though we don't have any in the house. When I finally succumb to starvation and have to eat some more, I'm going to try adding curry powder and see how that goes.
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Brooklyn Girl's Penne Arrabiata

Reviewed: Dec. 4, 2007
I found this recipe pretty tasty. I only used one tablespoon of oil to fry the garlic and three tablespoons for the chicken. I am not a fan of fried food in sauce, but I wanted to keep with the spirit of the recipe so I just cooked the chicken thoroughly in a separate pan and drizzled the sauce over the noodles after it was prepared. It was all very good. The only notable things are the quantity of bread crumbs and egg. I only wound up using about 1/2 the egg and probably less than 1/2c of crumbs. That means that I unfortunately wasted a cup and a half of bread crumbs. :( I will make this again though with those adjustments.
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1 user found this review helpful

Unbaked Chocolate Oatmeal Cookies

Reviewed: Dec. 2, 2007
I am not very experienced in the no-bake world. I'd only ever had them once before, as a child, so this was a true experiment for me. I found it to be like super sweet fudge with raw oats stuck in it. I was slightly disappointed. I will make these again, because they are a great starting point. I will probably halve the sugar next time though, and perhaps even cook the oats with the sugar/milk/butter mixture. I found them nut chewy enough. It certainly wasn't a bad recipe though.
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Hot Buttered Rum Batter

Reviewed: Nov. 19, 2007
I've made this recipe before, but with regular sugar instead of confectioners. I used confectioners this time and it was just as good (if not better) than I remember it. I added a little extra spice to my taste. My spices were a bit old so that certainly could have contributed to the blandness that I experienced. Once I added it to water the spice really came out anyway. I made it in advance for Thanksgiving and don't have rum yet, so I used rum extract for flavoring. It's so amazing! I'm in heaven right now. I halved the recipe, but it's still not going to last long. I used way more batter for my cup than 1T.
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Southwestern Lamb Chops

Reviewed: Nov. 8, 2007
This was a truly fantastic recipe. It was unique and like a party on the tongue. DP doesn't like cilantro so I halved it, but it blended so perfectly that next time I will use the amount called for. I don't like raw onions and I was concerned that they would be undercooked, but, like the cilantro, they blended beautifully. I've done very little savory cooking involving fruit, but, in my opinion, the oranges segments were the star. They absorbed the flavor and were both sweet and spicy. Next time I will cook the lamb in the sauce. My only complaint is that the lamb didn't absorb the great flavor of the sauce and so actually tasted a little boring in comparison. I served this with an herbed white and wild rice and the "Orange-Glazed Carrots" that I also found on this site. The dishes went very well together and the plate was gorgeous. I would have been proud to serve it to guests. My only regret is that I didn't take a photo for everyone to see.
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Orange-Glazed Carrots

Reviewed: Nov. 7, 2007
These carrots were really delicious. I made them on the stove-top instead of the microwave and I didn't have a solid sealing lid so I actually had to add more orange juice than called for in the original recipe. It was fantastic either way. I liked the addition of the corn starch to thicken it. It made it cling beautifully to the carrots. I topped them off with a bit of cinnamon and omitted the salt. While they were delicious and I will likely use this recipe again, they were still just kinda carrots, so I gave it four, instead of five, stars.
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15 users found this review helpful

 
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