ConstanceCooker Recipe Reviews (Pg. 1) - Allrecipes.com (10684811)

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French Spring Soup

Reviewed: Oct. 29, 2009
This was pretty darn tasty. I usually don't rate a recipe unless I've made it exactly as written, but I think this one was fine as is, but better with some of the recommendations. I started out adding a clove of minced fresh garlic to the onion and leeks. I also sauteed in 1/2 butter and 1/2 Italian olive oil. Using vegetable broth instead of plain water, I added all the fresh veggies I had which was everything called for plus green beans, mushrooms, cauliflower and broccoli. I started the carrots, potatoes and rice first for 15 minutes. I used a short grain rice and put in more than was called for. After the 15 minutes, I started adding in the other veggies in order of most dense to least dense. I used 1/2 and 1/2 instead of heavy cream. After I added the spinach, I turned off the heat and the spinach wilted without further cooking. After it was done, it seemed to be missing something so I added a squeeze of fresh lemon juice to brighten it up and a teaspoon of dry mustard. This is a hit and it will be one of my "go to" soups this winter. Thanks for the great recipe!
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All-Day Apple Butter

Reviewed: Aug. 7, 2009
So listen, I'm about to make my fourth batch of this stuff and I bet I've gotten to eat less than a tablespoon of each of the first three batches. I think I like to make it with 1/2 white and 1/2 brown sugar and I think I like to mix my apples 1/2 Granny Smith and 1/2 whatever is handy. I also think I like to add a pinch of Allspice. Notice that I say I think... I never get to eat enough of it to know for sure. I'm making a bigger batch this time and after I run the jars through the canner (don't know why I bother, it never lasts that long), I'm going to hide a couple for ME!
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5 users found this review helpful

Cinnamon Plum Jam

Reviewed: Jun. 25, 2009
I've got an awful lot of experience with canning and I just could not get this to set up. I was sure the others that couldn't get it to set were doing something wrong, but I didn't have any better luck. I followed the recipe exactly so that's not the issue. I'm wondering if the type of plums makes a difference. The mixture did have a wonderful flavor so I'm sure I'll have great syrup if nothing else. I'm thinking it will be great on home made vanilla ice cream.
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14 users found this review helpful

GA Peach Pound Cake

Reviewed: Jun. 13, 2009
I hate it when people change the recipe and then rate it, but here I go. I increased the peaches to 3 cups, added 1/4 cup of sour cream, 1/2 tsp of baking soda, 1/2 tsp almond extract, 2 tsp Peach Schnapps and a pinch of Vietnamese cinnamon. Of all the things not to have, I don't have a tube pan so I used two loaf pans. Buttering and sugaring the pans made this even more special than it already was. I think the recipe would have been perfect as it was written, I just can't leave anything alone. It's a good thing I got a small slice right away because it was all devoured by my co-workers within minutes. Everyone kept saying how rich and moist it was and not overwhelmingly sweet. Thank you so much for a fabulous recipe that will be a staple. I'm thinking of trying it with cherries next.
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8 users found this review helpful

Homestyle Potato Chips

Reviewed: May 30, 2009
I went chip crazy. I had a 10 pound bag of potatoes that was budding so went in search of a recipe and found this one. Since other reviewers said that potatoes that were sprouting eyes made better chips I thought this would be a perfect use for those potatoes. I'm not totally insane, I only did 5 pounds of chips. I didn't peel the spuds, but sliced them all on my mandoline, making 1/2 of them paper thin and the other 1/2 slightly thicker and crinkle cut. I left the salt out of the water because I planned to experiment with a lot of different toppings. I soaked the potatoes as instructed and changed the water several times. I saved a small batch of chips for vinegar and salt chips and soaked them in a vinegar and water solution for a couple of hours. For the oil, I mixed olive oil and canola oil. The chips turned out great and I topped them with everything from plain salt to my dry rib rub, which turned out surprisingly good. The best concoction was shallot salt from Penzey's. The only failure were the vinegar chips. For some reason, the potato slices soaked in vinegar retained the oil and they were really greasy. They might have tasted OK, but they were so greasy that I didn't even want to try them. Overall, this was a great recipe and the chips turned out great.
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6 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: May 23, 2009
I love this stuff. I salted the cucumbers with Penzey's shallot salt and after an hour squeezed out more than a cup of liquid. I didn't add water to the white balsamic vinegar that I used and substituted Splenda for the sugar. I took this to work for lunch and everyone wanted to taste it. Eeeeew! Boy cooties. LOL I was happy to share and everyone loved it as much as I did and wanted the recipe.
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0 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Apr. 27, 2009
I hate to rate a recipe if I've altered it, but this one deserved a 5 no matter what I managed to do to it. I threw in every fruit I had in the fridge including apples, blackberries, cantaloupe, pineapple, grapes and strawberries. I used Splenda instead of sugar in the fruit and apricot marmalade. I also added 1/2 of a jalapeno and a pinch of Jamaican Allspice. It must have turned out OK because it won 1st place in a competition. Thanks for the recipe!
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4 users found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: Apr. 27, 2009
Really good stuff. I hate the texture of garbanzo beans so I added pine nuts instead and the family and neighbors declared it a success. They would have declared it a success with the garbanzo beans too.
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0 users found this review helpful

Amish Cinnamon Bread

Reviewed: Nov. 5, 2008
I can't make it stop. A friend gave me a starter bag a couple of months ago and every 10 days, I'm baking bread, like it or not. My friends and family are all capable of counting to 10 (suprised me with that skill) and every 10 days, I'm expected to make cinnamon bread. I don't normally add the fuit except for raisins and only bake 2 loaves. I bake them at 350 for exactly one hour. I sprinkle the bottoms and sides of the pans with cinnamon sugar and sprinkle the batter with the cinnamon sugar after filling the pans. I use extra fancy Vietnamese cinnamon and real vanilla. Sometimes, in addition to the cinnamon sugar sprinkle, I put a layer of chopped pecans on the bottom of the pan.
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12 users found this review helpful

Thai Chicken Pizza with Carrots and Cilantro

Reviewed: Oct. 19, 2008
I love this recipe and have been making it ever since I tasted it at a national chain restaurant. I do a couple of things diferently, mostly because I'm lazy. Instead of a pizza cust, I use wheat tortillas. I spritz the bottom of the tortilla with cooking spray so it crisps in the oven. Using the tortillas instead of pizza dough allows my niece and nephew to make their own pizzas. I use apricot glazed rotisserie chicken from the grocery store and I also add a little low fat mozzerella.
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Ramen Cabbage Salad

Reviewed: Jul. 4, 2008
Tastey and loved by everyone I know. I add green onion and chopped fresh broccoli to the cabbage. I use Splenda instead of sugar because I can't have sugar and toast the noodles along with almonds, sunflower seed and sesame seeds. I've also found that using the Oriental flavor of soup mix along with sesame oil and rice vinegar makes for a more Asian tasting salad.
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2 users found this review helpful

Frogmore Stew

Reviewed: Mar. 6, 2008
Great stuff! Added beer, onion, garlic and crab and boiled with Crab Boil. Added Old Bay after. Will do again.
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 10, 2007
I'm a huge fan of oatmeal cookies and these are the best. I advise you not to change a thing because they're perfect the way they are. Having said that, I did change a couple of things. My personal preference is more cinnamon so I added just a little more. I soaked the raisins in hot water for ten minutes and then drained and dried them before adding them to the batter. The last thing I changed was I baked them for 10 minutes because I have an old cranky oven. This is my favorite recipe for oatmeal cookies.
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1 user found this review helpful

Sweet Potato Pie II

Reviewed: Dec. 4, 2007
This was wonderful. The only thing I did differently was add a little vanilla extract. I made pumpkin and sweet potatoe pies for Thanksgiving and this was the favorite.
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Slow Cooker Stuffing

Reviewed: Dec. 4, 2007
I tried, I really did. I was very careful with the amount of liquid I put in and added much less than the recipe called for. It started out great and I was really hopeful, but after 2 hours in the crockpot, I had mush. The consistancy was really nasty, but it tasted fine. I knew it was a failure when nobody (out of 20 people) wanted to take home stuffing leftovers. I'll make it again, but I won't cook it in the crockpot again.
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Turkey in a Smoker

Reviewed: Dec. 4, 2007
This was great. Everyone was skeptical when I poured soda in the pan, but they were believers when when they tasted that very moist and tender bird. I brined the bird overnight and that cut the cooking time almost in half.
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3 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Dec. 4, 2007
This made Thanksgiving so easy. I'm normally trying to whip potatoes at the last minute so they won't get cold while I stir gravy with the other hand and set the table with my toes. Because my boyfriend hates cream cheese and was giving me the hairy eyeball, I didn't add the full amount of cream cheese and added some evaporated milk instead. He loved the potatoes and couldn't taste the cream cheese. I'll put the whole amount in next time. Do yourself a favor and use a crockpot liner.
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1 user found this review helpful

Best Hot Crab Dip

Reviewed: Nov. 4, 2007
I got mixed reviews on this one. I followed the recipe as written and took it to a party. Some LOVED it and some thought it was OK. There was about a 1/4 of the batch leftover and I felt bad about throwing it out, but it's seafood and I never save seafood after it has been sitting out.
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Sun-Dried Tomato Dip

Reviewed: Oct. 21, 2007
I just had Onion and Chive flavored cream cheese so I thought, what the heck and used that instead of regular cream cheese. I also left out the mayo because I'm not a mayo fan and added more sour cream. When I first mixed up the batch, I wasn't that impressed and figured I had ruined the recipe. After letting it sit for a couple of hours in the fridge, the flavors blended and this recipe was a tremendous success. I'm expected to bring it to the next party.
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1 user found this review helpful

Turkey Wild Rice Soup

Reviewed: Oct. 21, 2007
My very extended family LOVES this soup. The first time I made it, I kept thinking there was something missing and then I realized there was... the Sherry. I forgot to add it. Once I did, this was fantastic. I usually add celery, carrots and red bell pepper for color. The last time I made it, I didn't add any salt at all, but threw in a couple of teaspoons of Konrico All Purpose Greek Seasoning. The family declared that the best batch yet.
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