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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Jun. 18, 2011
This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for, as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again.
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38 users found this review helpful

Simple Pork and Cabbage Skillet

Reviewed: Feb. 9, 2011
I changed this a bit--browned pork chops, removed from pan, placed wedges of cabbage in pan along with onions and apples, topped with pork chops, covered and let simmer for about 3 hours. During last hour, I sprinkled a package of onion soup mix over all and let simmer more until the soup mix had diffused into the dish. This turned out delicious. I didn't thicken the sauce that was left in the pan--just ended up spooning out the cabbage and pork chops onto plates and throwing the juices that were left away. Thickening the sauce just didn't sound good to me. But the pork chops were extremely tender and whole dish was really delicious. Thanks for an excellent starting recipe.
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32 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Feb. 9, 2011
This would have been wonderful if it had risen in the middle. I doubled the recipe and baked it in a very large glass dish--about 12x15--don't know if my oven is not hot enough, and it needed a higher temperature or what. It was delicious around the edges and was good but kind of gooey in the middle. I baked it a long time! But maybe not quite long enough?? Anyway--will try again, as it was really delicious, and everyone really liked it, but if I double it, think I might try baking at 375 degrees instead of 350. Update: tried again in smaller pan (9x13), and it still was sunken in the middle. So I don't know what to do with this coffee cake. Maybe it's too rich, with all the butter and sour cream, to hold up?? Don't remember reading reviews where other people had this problem. Almost think I'll go back to my old recipe. Might give it one more try though. Maybe try decreasing the butter a little? And I think I'll bake it in a bundt pan.
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27 users found this review helpful

Toasted Almond Party Spread

Reviewed: Feb. 9, 2011
A different, very mildly flavored dip. The delicate flavors of the Swiss cheese and cream cheese, along with the green onion come through and are delicious. I used chopped almonds instead of sliced--they were very crunchy and good, though I think sliced might have been better. Everyone seemed to really like this, though I don't think it is something I'd make again. It is very, very stringy--hard to get on a cracker without pulling out long strings of cheese. But overall it is very good and something a little different.
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22 users found this review helpful

Chicken Pot Pies with Puff Pastry

Reviewed: Mar. 31, 2010
I had phyllo dough, and mistakenly thought it was the same thing as puff pastry. I guess they are not the same. Anyway, it didn't puff, but came out pretty good. The recipe needed to have salt added. I added about 1 1/2 tsp. and that wasn't really enough. I also added about 1/4 cup flour to thicken it up a little more. That came out about right. All in all it was a pretty good recipe, but probably would have been better with the puff pastry. The Swiss cheese was a nice added touch. Update: Made this again with the puff pastry. Made two casseroles. One I put the pastry on and let it sit on the hot filling a while before baking. Don't do that--it didn't puff very well. The other casserole puffed much better. So I learned some things about puff pastry in this experiment. Think I'd prefer the regular pie crust as a topping on these pot pies, so don't know that I'd try the puff pastry again.
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19 users found this review helpful

Stuffed Pork Chops I

Reviewed: Oct. 19, 2010
I tweaked the recipe quite a bit--doubled the stuffing, added more butter and chicken broth to stuffing--too much chicken broth actually, and it was way too soupy. I thought I'd ruined it, but it solidified quite a bit as it cooled. The idea was great--pork chops and stuffing. It was even better when rewarmed, as the stuffing had firmed up quite a bit by then. Actually turned out quite good. Next time I would still add more liquid to stuffing, as I don't like it dry, but not quite as much. Baked it at 325 degrees for two hours as others had suggested and worked well. Will make it again.
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14 users found this review helpful

Bird Seed Energy Bars

Reviewed: Aug. 16, 2009
I tried adding the extra egg, too, and thought they were a little too soft, but still very good. Also couldn't find wheat germ, so used cracked wheat--don't try that--were a little too crunchy! They kept soft nicely and were very good after sitting out for several days in a plastic bag. Very versatile recipe. You can double up or substitute many different things to your liking. I added double sunflower seeds and no sesame seeds, and chocolate chips. The flavors were slightly masked by the crunchiness of the cracked wheat, though. So would definitely try again, but use only the one egg and maybe chopped almonds or walnuts instead of the cracked wheat.
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12 users found this review helpful

Almond Tea Cakes

Reviewed: Dec. 9, 2010
These were very good little tartlets. They were good as the recipe stated and I think even a little better with a tiny dab (less than 1/4 tsp.) seedless raspberry jam sneaked in under the almond filling. The almond flavor was very good and came through well. Delicious!
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10 users found this review helpful

Seven Layer Taco Dip

Reviewed: Oct. 19, 2010
I made this recipe a combination of the 7-layer dip I usually make and this recipe. Layered as such: refried beans, mashed avacado, the cream cheese-sour cream combination, taco seasoning, salsa, diced fresh tomatoes, sliced green onions, sliced pickled peppers, black olives, and shredded cheese. My family said it was the best I'd ever made, so guess it was a good combination. Will probably make it this way from now on. Thanks for the suggestions in your recipe.
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9 users found this review helpful

Holiday Chicken Salad

Reviewed: Aug. 31, 2011
A delicious salad especially for the summer months, when something cool tastes so good. I used a little more chicken than the recipe called for to make it good and hearty. Left out the green pepper. Made this twice and second time added Granny Smith apples cubed and used walnuts. Made it kind of like a Waldorf chicken salad. Was delicious.
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8 users found this review helpful

Sweet Potato Casserole II

Reviewed: Feb. 11, 2011
My husband and I are on a special diet, so I didn't add the topping and used Splenda instead of the sugar and it was still delicious. I used about 1 tablespoon of molasses to give it a brown sugar flavor. I guess the butter flavor (which I probably should have left out or at least have decreased but didn't) came through and made this dish just scrumptious even without the topping. Will definitely make again--not too often because of the calories, but maybe for the holidays--with the topping. Oh diet, I must not betray thee (too often).
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8 users found this review helpful

Dip For The Stars

Reviewed: Nov. 27, 2010
I served this at a Thanksgiving get-together at our home, and it was much enjoyed. My daughter asked for the recipe. I used almonds instead of pine nuts, which I thought worked well. I really don't like pine nuts much. But the almonds were crunchy and the flavor blended well. It does make quite a large amount, and even with 10 people, much was left over. Sent it home with one of the guests who was happy to have it. The appearance was beautiful, and it was quite easy to do. I put fresh basil leaves around the base of the dip on a raised platter, placed that on another plate, and then arranged baguette slices underneath on the lower plate. Will keep this recipe for a repeat performance.
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8 users found this review helpful

Mini Crescent Dogs

Reviewed: Jan. 7, 2012
I made these for a Christmas Eve family get-together, and they were very popular! I used 3 cans of the Crescent Rolls and 2 packages of the little smokie sausages, and that made about 75 little appetizers. The kids LOVED them, and the adults scarfed them down too. I put out several kinds of mustards to go with them, but nobody seemed to want to use the mustard. They just popped them plain. They were simple and fun to make. I froze them after making them, let them thaw a couple of hours before the party, then warmed them in the oven at 350 for about 10 minutes. Then I put them in a large flat corning ware dish on low on the stove. I put several layers of foil in the bottom of the dish. I really don't know if this worked or not, as they disappeared so fast. Would make them again for sure.
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7 users found this review helpful

Fudge Chunkies

Reviewed: Dec. 6, 2010
These are quite good, but not spectacular. The dough was scrumptious, but the flavor kind of faded upon baking. I think to get the really wonderful chocolate flavor in a chocolate cookie, you have to use a lot of the bar chocolate~~the 60-70 per cent cocoa, really expensive chocolate in bars. But these were pretty good. The set up nicely and looked attractive. Don't know if I'd make them again, though. If I do, I'd add a few more chocolate chips and nuts to make them even chunkier.
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7 users found this review helpful

Surprise Apple Salad

Reviewed: May 29, 2010
I made this with Golden Delicious apples, thinking the really tart Granny Smiths would be too tart. But I think they would have been better. It was quite good, but not fabulous. One thing I learned is not to crush the Snickers Bars too long before you're ready to mix them into the apples. They tend to glob together into lumps which don't mix in as well. Also, because I decided the apples were not tart enough, I added a little lemon juice to the apples (also to keep them from browning). I don't know if that's what made the whipped topping curdle or not, but it did. The appearance was then not as appetizing. I think I'll make it again, but try to correct my mistakes.
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7 users found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Jan. 13, 2012
I followed the recipe pretty much except that I didn't add the water/chicken stock to the pan until after drippings had browned quite well. That made for a great gravy. I didn't tent the turkey either, and it turned out quite nicely brown. I spread butter slabs under the skin on each side of the turkey. I think an important thing to do is use a meat thermometer, too. I cooked the turkey until it was 180 degrees in the thickest part of the breast meat. It turned out to be the best turkey I've ever made. It was moist and done just right.
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6 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Apr. 17, 2011
I didn't know if this was going to be very good, but it was just delicious. I did alter it just a bit by marinating the chicken overnight in the garlic, oil, vinegar, cajun seasoning, and red pepper flakes. I thought the chicken would be too spicy, but it really wasn't at all. The chicken was very tender and juicy, and the cheese, onions, and mushrooms gave the dish an elegant look and wonderful flavors. I did, as others had suggested, put the onions on top of the mushrooms, to keep the mushrooms from drying out. I would surely make this again. It will be something I can serve to company.
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6 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Feb. 2, 2010
This was a delicious salad!! The lemon-poppy seed dressing complimented the fruit and cheese and (I used toasted walnuts) beautifully. Am going to serve this to my son and family when they come for dinner for the Super Bowl, and bet they'll love it as I did.
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6 users found this review helpful

Peanut Butter Brownie Bites

Reviewed: Sep. 15, 2013
I followed the recipe exactly except for using Nestle's morsels instead of the recommended brand. The frosting was delicious, but the brownie-peanut butter part wasn't very good at all. The peanut butter flavor was not distinct enough, nor was the chocolate flavor, so overall the flavor was kind on blah. I thought these looked so good and different, but was kind of disappointed, I'm sorry to say. Would not make again.
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5 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Dec. 27, 2011
I was disappointed in the way this turned out--probably partly because I made the pie in a larger than normal graham cracker crust, and so the layers were thinner. There was too much crust in relation to the filling, and so not enough of a "cheesecake effect". Also the filling didn't seem sweet enough. It was good but just not really good, as I'd hoped it would be. I didn't even put it out at our Christmas Eve party, as I didn't think it measured up to what I'd hoped it would. I don't think I'd try it again, as there didn't seem to be too much potential for a really great dessert there. If I did try it again, I'd make it in a smaller graham cracker crust and add 1/4 cup sugar to the filling. I might even 1 1/2 time the filling.
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5 users found this review helpful

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