mrsbaldes Recipe Reviews (Pg. 2) - (10766566)

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Caramel Shortbread Squares

Reviewed: Jan. 7, 2007
Okay, here's my take on this recipe. First, I lined my baking dish with non-stick foil--I LOVE this and use it often. On the advice of other reviewers, I completely chilled each layer before adding the next. I did burn my first batch of caramel, so be sure to stir that pot CONSTANTLY and cook over a very low heat. After all the layers had been added and the chocolate was cooled, I removed the whole thing from the dish and pulled off the foil. Using the foil made it very easy to remove the entire final product from the pan for cutting. I used a pizza cutter to cut it, which worked very well, although I noticed was that it got easier to cut as I went. Next time I think I will let it get to room temperature before cutting. The only other thing I would do differently is cut off a very narrow strip from the edges before cutting into squares. The curve that was formed by the edge of my baking dish made the edge pieces look less uniform than the rest and would not stand up on a serving platter. That way I also get to keep some for myself--yum! We brought these, along with other treats, as a gift when we travelled out of town to visit family. I noticed that this treat was the only one missing from the plate that was passed around after dinner--they are just too good to share!
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7 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Dec. 12, 2006
I thought that this recipe was just okay. It was really soupy, and the onions weren't done all the way. It was missing something, but I really couldn't say what. I won't be making it again.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 30, 2006
I made this recipe using some tips and tricks from previous reviewers and from my experience having worked in an italian restaurant. This recipe does not have to be as time intensive as is recommended in the instructions. As another reviewer noted, it is not necessary to cook the noodles--just soak them in hot water while you are cooking the rest of the ingredients. You also do not need to cook the sauce. Sounds bizarre, but it's true. If you make the lasagna ahead and leave it in the fridge overnight, the flavors blend perfectly, no cooking required. For a chunkier tomato sauce, I subbed 1/2 of the crushed tomatoes with diced italian-flavored tomatoes. I layered everything in this order: sauce-noodles-ricotta mixture-sauce-meat-shredded mozzerella...i did 3 layers like this and then finished with a layer of noodles, sauce and shredded mozzerella and a generous sprinkling of parmesean on top. Following this method, I had the whole thing put together and in the fridge in less than an hour. It sat overnight and my husband had it in the oven when I got home from work. Fantastic recipe!
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6745 users found this review helpful

Tuna Noodle Casserole I

Reviewed: Nov. 29, 2006
I have played around with this recipe for the past year or so and have finally found the best ratios. I use triple the butter, flour and milk and use double the noodles and tuna. This makes plenty of sauce and no need to cover while baking. I use frozen, not canned, peas and never measure them, just pour in until it looks like enough. I also add plenty of black pepper and top with crispy fried onions. Perfection.
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17 users found this review helpful

Chocolate Scotcheroos

Reviewed: Nov. 14, 2006
EXACTLY the recipe I was looking for. I have had these bars at potlucks and other functions before, but could never find the recipe. It is unbelievably easy and quick to make, and is so sweet and delicious. My husband could barely wait for them to cool!
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2 users found this review helpful

Emma's Belgian Waffles

Reviewed: Sep. 3, 2006
First of all, this recipe, in my opinion, is not as simple as the description makes it sound. That may have something to do with the fact that my handmixer is not working and I had to do it all by hand, but there were lots of steps just to make waffles. None the less, this recipe is fantastic! The outside of the waffle is crispy and the inside is soft and delicious. I followed the recipe almost exactly, with a couple changes. First, I added a few tablespoons of malted milk at my husband's request. Also, I only used half the salt that was called for. Next time I will either skip the salt altogether or use unsalted butter, as it was still a little bit salty for my taste. My husband raved about these waffles, I will most definitely be making them again!
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24 users found this review helpful

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