mrsbaldes Recipe Reviews (Pg. 1) - Allrecipes.com (10766566)

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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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6659 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

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-Covered Cherry Cookies

Reviewed: Jan. 7, 2007
My mom made these cookies when I was growing up, so I was very excited to find this recipe. To save time, I rolled balls and flatten them with a spoon, leaving a dip in the middle as a space for the cherry. I only used a 1/2 of one cherry on each cookie because that's how mom did it. As others have noted, it saves time to frost the cookies before baking--the frosting can start to harden while you are trying to make it look perfect on already-baked cookies, otherwise. The only reason this recipe gets less than 5 stars is because my husband thought they were too chocolatey (crazy, I know). I will make a double batch next time, though, because these went fast at our Christmas gathering.
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12 users found this review helpful

Scotcharoos

Reviewed: Jan. 14, 2007
This is my most craved indulgence. I make a whole pan of them just to have one serving and then bring the rest to work share with co-workers to avoid the temptation of devouring the whole batch. So quick and easy--15 minutes and you're done!
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11 users found this review helpful

Joe Froggers

Reviewed: Jan. 7, 2007
WAY too much molasses for my taste. The dough was extremely sticky, as others have noted. I probably added another whole CUP of flour as I was rolling out these cookies, just to be able to get them up off the counter. I think I will play around with this recipe, though, because I really liked the texture of the cookie--firm yet chewy. Next time I will use 1/2 the amount of molasses and substitute the other half with light corn syrup. I think I will also skip the cloves and add in cinnamon instead. I may even think about adding more flour to the dough to cut down on the stickiness and help with rolling out. For now, this recipe only gets 2 stars, but I will try again.
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10 users found this review helpful

Sunday Best Fruit Salad

Reviewed: Jul. 18, 2010
I love this stuff. Wouldn't change a thing!
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8 users found this review helpful

Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Jan. 7, 2007
This was my first attempt at sugar cookies and OH MY GOODNESS, were they good!! They deserve more than five stars, really. I was short on time so I rolled the dough into balls and smooshed them with a lightly floured glass, as suggested by another reviewer. I topped 1/2 of them with green sugar and the other 1/2 with red sugar and served them at Christmastime. Absolutely gorgeous and delicious--will make again and again!
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7 users found this review helpful

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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6 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Sep. 21, 2007
What I loved the most about this recipe was the simplicity! I put whole frozen chicken breasts, a few tablespoons of olive oil (didn't have butter) and about 1/4 cup of white wine in the crock pot before bed and put it in the refrigerator. In the morning, all I had to do was plug it in and leave for work. I cooked it all on low for about 10 hours and the chicken was done perfectly--juicy, moist and tender. I served the stroganoff with brown rice--so yummy!
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5 users found this review helpful

Alfredo Sauce

Reviewed: Mar. 25, 2010
I am surprised to read that some reviewers found the sauce too runny. I have made this sauce 3 times in the past couple of weeks (it's THAT good!!) and all 3 times, I had to add more cream after whisking in the cheese because it was just too THICK! I may experiment with using less cheese in the future, but either way, this recipe is AMAZINGLY delicious! **UPDATE** I tried making this thinner by adding less cheese, but it was not flavorful enough. I will just continue to add a little cream as needed after whisking in the cheese. I also add black pepper.
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4 users found this review helpful

German Chocolate Bars

Reviewed: Nov. 4, 2009
This was way too sweet for my liking. I followed the recipe as written and was disappointed, it just seemed like something was missing...coconut, maybe? I dunno. The consistency of the bars was off to me, too--the sugar was very grainy/crystallized or something. They would probably be better with homemade caramel, but not worth the effort to make again. Looks like I'm outnumbered, which is a first for me on this site!
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4 users found this review helpful

Shrimp Scampi Bake

Reviewed: Nov. 23, 2008
I did not like this dish at all. Not sure why, it just tasted "off." Sorry.
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4 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Dec. 2, 2007
These cookies are fantastic!! I followed other users' advice and added 1/4 cup of flour and 1/2 cup of oatmeal. I also used salted butter instead of margarine and used 1/2 the salt. I rolled the dough into little balls and baked for 13 minutes. They came out amazingly! They were nicely browned and PERFECTLY round and uniform. Everyone kept asking me how I got them so round and uniform. Co-workers even asked if they were store-bought! I will definitely make this recipe again! Ten stars!
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4 users found this review helpful

Sugar Cookie Glaze

Reviewed: Jan. 7, 2007
I must have done something wrong, because my glaze dried with a mottled look to it. It tasted great, though so I will still give it 4 stars. I will try again and hopefully have better results next time in appearance because this glaze tastes great!
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4 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

Exquisite Pizza Sauce

Reviewed: Nov. 26, 2011
Absolutely delicious and so easy. Who would have thought just tomato paste and water form the base of the sauce? I skip the anchovy paste and add 1/4 t of salt to account for that. The first time I made this recipe I used the full amount of honey, but now I halve it because it is just too sweet for me otherwise. My hubby likes the sweetness, though. I never have red pepper flakes on hand, so I don't use those, either. I adore this recipe--so easy and it freezes really well!
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3 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Feb. 21, 2010
I love these eggs, but only give 4 stars, because I did make some changes. First, I used pre-cooked bacon crumbles (NOT BACOS, but real bacon). I think this helped with the crunch factor that turned off some other reviewers, plus it saved on time. Second, I added about 1/4 teaspoon of onion powder and a little more mustard than called for. These were a hit with my moms group!
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3 users found this review helpful

Taco Seasoning I

Reviewed: May 22, 2008
This is a very good recipe! I give it only 4 stars because it has too much cumin for my taste, but that is easily changed--I only use 2 tsp instead of 3. Since I don't care for red pepper flakes and didn't have any cayenne on hand, I used Cajun Seasoning. Next time I'm at the store I think I'll pick up some cayenne to see how that works. I have made 4+ batches of this seasoning since finding the recipe and all out of ingredients I already had on hand, how amazing! My husband has told me that he never wants the packet again, and with such an easy and delicious recipe, he'll never need to as long as I'm cooking!
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3 users found this review helpful

Apple Crisp II

Reviewed: Jan. 9, 2007
I needed a good recipe to use up the bag of apples that my family wouldn't eat (got an off-brand when it as on sale and didn't go over well!). The apples themselves were a little too sweet for all the sugar that was called for, but the crust--WOW. SO good! I want to make this again! I served it with vanilla ice cream and caramel topping.
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3 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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