Mrs. Snell Recipe Reviews (Pg. 1) - Allrecipes.com (10760925)

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Mrs. Snell

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Simple White Bread

Reviewed: Nov. 20, 2012
This bread is fabulous, George. I will admit to proofing the yeast in 1/2 c. of the water and 1 tsp of the sugar first. I just don't have great luck with yeast doughs unless I do. The texture is just beautiful and "fluffy" inside with a slightly thin, crunchy crust that I love. It's also the perfect salt-to-sugar ratio, instead of being as sweet as so many recipes for white bread are. Thanks so very much. This is a "keeper" recipe!
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Paula's Bread Sticks

Reviewed: Jan. 17, 2012
This was an on-the-fly grab for me while I was preparing stuffed shells for dinner one night. I don't own a bread machine, so I used my stand mixer w/ dough hook. Apart from too much sugar, which I reduced to just 1 T. (just our preference), these were just the best ever with such good texture! I added the recipe to my regularly used file. Thanks very much for a "keeper" recipe!
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2 users found this review helpful

Lemon Pudding Cake I

Reviewed: Jan. 17, 2012
This cake is very pretty and very light in texture. My husband really loved it. The "pudding", however, was quite a bit thicker than I would have liked. I also used Splenda blend, a heaping half cup measure. I'm sure I'll make it again. Thanks for the recipe!
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3 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Sep. 24, 2011
What a fabulous, easy recipe! I took the advice of TEVANS211 and sifted the AP flour. Fluffy, yes, but it really is the flavor that stands out in these pancakes. Apart from the sifting, I made the recipe exactly as written. Delicious! Thanks for sharing.
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Jay's Signature Pizza Crust

Reviewed: Mar. 13, 2011
The outcome of this recipe surprised me. When I read "brown sugar" my mind immediately went to "in white crust? Yuk!" It turned out quite lovely, though, and really huge. My husband, who enjoys a thicker type Sicilian crust, was truly wild about it. It's too thick for me as one crust, so I'll either have to use a larger pan, or make two pizzas in the future. The texture is exactly what we always hope for, tender inside and slightly crunchy on the exterior. Thank you very much, Jason. This will definitely be in my best recipes folder.
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Traditional White Bread

Reviewed: Mar. 13, 2011
I used this recipe for sticky buns for breakfast this morning, and baked the other half up as a loaf. I'd just about given up on white bread recipes, because they never seem to maintain the texture we enjoy. This is a wonderful, flavorful recipe I'm grateful to have found. The dough was terrific to work with, too, in my kitchenaid stand mixer. Thanks very much for sharing!
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3 users found this review helpful

Buttery Pan Rolls

Reviewed: Nov. 24, 2010
If I were to rate on flavor alone, these rolls would easily earn 5 stars. As written, however, the dough doesn't rise as well as it does when the yeast is first proofed. Additionally, if this recipe makes 40 dinner rolls, I'd think they'd have to be the size of golf balls! Neither time, even with proofing the yeast, did I get anywhere near 40. It's definitely a keeper w/ modifications. Thank you sharing for the recipe, and Happy Thanksgiving!
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Creamy Mushroom Risotto

Reviewed: Apr. 4, 2010
As another reviewer mentioned, this is not classic risotto. That said, I used this recipe anyway for my family's Easter Dinner. I over-peppered it for my MIL's preference, but overall we really enjoyed it! I followed the recipe as written except used fresh sliced mushrooms, and did not add the parmesan cheese. Though it was not my "favorite" it was tasty, easy to cook up (exactly as written. You really do need all four cups of broth), and I'm sure I'll make it again. Thanks!
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7 users found this review helpful

Oven Fried Chicken III

Reviewed: Feb. 17, 2010
Very good outcome. I was uncomfortable with the idea of mayo, but followed the recipe just as written except that I only had about 1/4 tsp dried thyme left, and subbed it with poultry seasoning. I was very surprised by how crispy the coating was. This is going to replace 'fried' chicken in our home, so thank you for a lovely and quite easy recipe!
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4 users found this review helpful

Mozzarella Parmesan Chicken

Reviewed: Jan. 25, 2010
While not ordinarily a canned soup type meal fan, I whipped this together this evening because I had very little time to be in the kitchen. My husband and I both think this dish is outstanding and such a great base recipe to work with. I didn't change much up, except to decrease the bake time, mainly because I butterflied the breasts for even cooking. Additionally, I didn't have cream of mushroom soup, so I used cream of chicken and sliced mushrooms this time. Next time, and there definitely will be a next time, I'm sure we'll enjoy it as much just as written. Thanks for a wonderful time-saving meal idea!
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Grandma's Fresh Apple Cake

Reviewed: Nov. 2, 2009
Steven, I made this cake loaf exactly as it is written here, using McIntosh apples. This is such an easy recipe to make, and oh my gosh the fantastic flavor! Just exactly the right combination of ingredients and ratios. Probably the only special note I can make for this review is that I chopped the apples quite finally due to the quite small amount of batter. I'm going to finish using up my apples using only this recipe and fresh some delicious Grandma's Fresh Apple Cake for the upcoming cold winter days. Thanks very much for a real keeper!
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Bacon Ranch Pasta Salad

Reviewed: Aug. 9, 2009
My guests at a recent BBQ really enjoyed this salad! Though it hadn't been my intention to change up the recipe, I ended up including sliced fresh mushrooms I needed to use up. Thanks for a nice pasta salad idea!
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Restaurant-Style Coleslaw II

Reviewed: Jul. 10, 2009
As far as I'm concerned there *is* no other cole slaw recipe. It's the perfect blend of sweet/tangy and just creamy enough without water-logging the cabbage. I've used nearly exactly this recipe as a restaurant cook for years. I always split the mayo amount with salad dressing, but tried your recipe exactly and it was every bit as good and perhaps just a touch less sweet. Thanks SunFlower~
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10 users found this review helpful

Mama D's Italian Bread

Reviewed: Feb. 19, 2009
Two unusual things happened while I was making this recipe. 1)I ended up with something like 8 - 81/2 c. white flour and the dough was so sticky it was nearly impossible to knead, and 2) the final result never browned in the oven. In years of breadmaking, I've never had either thing happen. I followed the recipe instructions exactly. Yeast proofed, dough rose each time, but there was no "shaping" going on here. It was basically three blobs on a pan. LOL Still, the taste was absolutely wonderful. Even my white bread hater tried and enjoyed it. It's not a recipe I will likely use again, but it was fun trying and even more fun eating! Thanks!
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Chocolate Cherry Cake III

Reviewed: Feb. 10, 2009
What a great and easy recipe! My husband devoured it! Thanks for the recipe, Jan!
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3 users found this review helpful

Pea Salad I

Reviewed: Jan. 31, 2009
I had requests for Green Pea salad on our salad bar at the restaurant I work in, so yours is the recipe I chose to try. Our customers absolutely love this simple salad! I don't use the lettuce because it's already on a full salad bar. I just mix up what what be probably a triple batch of the recipe here, and make sure it sits for at least a few hours chilling. Not a pea lover (or even "liker" myself, I can't rate the salad based on my own tastes. Our customers, however, and quite many of the staff give it (and you!) a major high five. Thanks a great and simple homemade salad recipe!
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One Bowl Chocolate Cake III

Reviewed: Oct. 21, 2008
Finding this recipe here at AllRecipes.com just made my life a whole lot easier. Thanks for posting it, shirleyo. This cake got way more than 5 stars from my chronic chocoholic husband. I'm sure I'll make it a gazillion times now, and LOVE the ease of this delicate, moist cake recipe. I, too, baked it in a 9x13 pan for 40 minutes at 350. Came out just perfect!
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Apple Breakfast Bread

Reviewed: Oct. 5, 2008
This is a pretty good apple bread. I followed the suggestions from other reviewers, grated the apples, split the sugars, and also used 1/2 oil, 1/2 butter. If I make it again, I will most likely add just a bit more cinnamon, but otherwise, I'm sure I will make it again with the abundance of apples I have to work with this season. Thanks!
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Mom's Zucchini Bread

Reviewed: Aug. 20, 2008
Wow. We love this bread. I, too, added half the oil and half applesauce, and thank goodness for this recipe. I was given way too many zucchinis by friends, and neither of us are all that fond of the stuff! :) I discovered it stays just as moist when frozen, so that's definitely a big plus. Will use this recipe to make mini loaves to freeze. Thanks so much!
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Orzo with Parmesan and Basil

Reviewed: Jul. 27, 2008
Absolutely lovely. I added some sauteed onions and mushrooms (right in with the browning orzo) and cut down just a tad on the fresh shredded parmesan. I think my family would have loved this recipe just as written, though, and for sure we'll make it often! Thanks!
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