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Creamiest Rice Pudding

Reviewed: Jan. 3, 2013
I am really impressed with this recipe. The finished pudding is very much similar to the deli style rice pudding I used to relish at the New York Jewish delis. I say that anyone who had problems with this thickening needed to cook longer with the egg addition before removing from the heat. I did add 1 extra egg and increased the second milk amount to 1/2 a cup and I used half & half. I skipped the 10 minute resting period by tempering the egg mix first before adding it to the pot. In a mixing bowl mix your eggs, salt and milk thoughly, then ladle in a small amount of hot rice/milk mixture from the pot while stirring constantly, add several more ladles of hot milk to the eggs slowly to bring the eggs to a warm to the touch temperature, then stir the whole mixture back into the hot pot and continue with the recipe, cooking until you reach a thick pudding before removing from heat. I only did this because I didn't want to wait the 10 minute resting period and cool off the stove, so that is just impatience on my part. I cooked professionally for 20 years and I know a lot of tricks. I added the vanilla at the end, poured into my dish that I had scattered raisins on the bottom of first. Wrap and cool, then chill after sprinkling with cinnamon and covering with fresh wrap. I am going to try extra long rice next time to see if that will make a more chunkier rice in the finished product. And if you like a sweeter pudding maybe add a 1/4 cup more sugar.
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2 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Oct. 28, 2012
I really thought for the last 25 years of making macaroni & cheese I already had the best recipe on the planet...until I tried this recipe. It really came out fantastic and I followed it exactly as written as far as quantities and baking. I only added 1/2 teaspoon or so of Dry Mustard to give it some sharpness and a dash of garlic powder. And since I used lowfat cottage cheese and light sour cream, I added 2 tablespoons of regular Hellmanns Mayo to add some creaminess. After it comes our of the oven, be sure to let it sit for at least 15 minutes. Delish the next day cold!
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4 users found this review helpful

Zucchini Cheddar Pancakes

Reviewed: Jul. 29, 2012
really quick and easy, I was worried that since there was no milk in it that it would be too heavy. they were light and tasty. i added OLd Bay tm seasoning and they had a crabcake flavor. i thnk i had three cups of zuchinni but it was fine even with the 1 cup of baking mix
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9 users found this review helpful

Cottage Cheese Loaf II

Reviewed: Apr. 22, 2012
Very tasty vegetarian loaf. I didn't follow the recipe exactly, using the whole 24 ounce container of cottage cheese which I had purchased and reducing the milk to half. I had no mushrooms, so I grated 3 carrots and one small zuchinni and stirred that in. I only used saltines (2 Pks) instead of the buttery crackers and I added a splash, maybe 2 tablespoons, of olive oil to add some fat because I used lowfat cottage cheese and the replaced the buttery crackers. Everything else was the same amounts and it was yummy and made a very tall 13 x 9 pan. Would like to try it with the mushrooms next time for the meatier texture.
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4 users found this review helpful

Gingerbread Biscotti

Reviewed: Dec. 31, 2011
Followed the recipe exactly as written and came out fabulous! I formed my roll right on the cookie sheet instead of forming on the counter and then transferring it. so easy!
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5 users found this review helpful

Baked Fried Eggplant

Reviewed: Jun. 12, 2011
This was a good was to prepare the eggplant, I used it to make an eggplant parmesean. I did some slices without the flour step and I think that worked out better for me. Oh and I cooked mine at 400 degrees for ten minutes on a side and it was brown and crispy! Thanks for sharing your recipe
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3 users found this review helpful

Oatmeal Raisin Cookies

Reviewed: Feb. 3, 2010
I used to work with Otis Spunkmeyer Cookies and this recipe is so close to their Oatmeal raisin cookies it's AMAZING! I add 2 tsp ground cinnamon with the flour and 1 extra tsp of vanilla. Don't overbake and to keep them chewy, slap the cookie sheet down on your countertop so the cookies flatten.
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4 users found this review helpful

Ricotta Cookies I

Reviewed: Jan. 1, 2010
I modified this and used butter flavored shortening plus I used only chocolate chips instead of fruit and nuts. Still tasted good, kinda like a muffin top.
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3 users found this review helpful

Coconut Brittle

Reviewed: Mar. 20, 2009
Quite easy but my microwave must be in the 1200w range and the cook time should have been less than stated for that kind of power. I had a bit of a hard time spreading it out over the coconut because it had already cooked a bit too much. Taste was nice, I used pecans and walnuts, I think the macadamia nuts would have been much better. I would like to try pistachios one day, too.
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3 users found this review helpful

Easy Pancakes

Reviewed: Mar. 20, 2009
Pretty tasty and easy. I had no baking powder, so I used 1/2 teaspoon baking soda and 1 teaspoon of cream of tartar for the substitution. Added 1 tsp. vanilla extract. They were thinner than I liked so next time I will reduce the milk to 3/4 a cup.
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3 users found this review helpful

Crispy Barbequed Tofu Slices

Reviewed: Mar. 19, 2009
I am not experienced in tofu preparation but I really enjoyed making this recipe. I baked the tofu as suggested by other reviewers for about 20 minutes in a convection oven, then proceeded with the recipe using a teriyaki sauce instead of bbq sauce. It came out great. The pieces that were cut thinner had a better texture, so next time I will try to cut the slices thinner. The teriyaki sauce I used was like a thick marinade, not the thin teriyaki sauce in a bottle like soy sauce. Next time I may slice the tofu, then freeze, then bake, just to see what happens to the texture.
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4 users found this review helpful

BUSH'S® Sweet and Spicy Bean-Macaroni Skillet

Reviewed: Oct. 29, 2007
Not the most amazing dish, but quick and tasty! I wanted the "sweet" taste a little more so I used the Bush beans labeled "Homestyle ( with brown sugar)" and also added some ketchup, dry mustard, and brown sugar. Then I wanted to use up some hot dogs, so I sliced them up and threw them in too. Delish!
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2 users found this review helpful

Simple Mexican Rice

Reviewed: Jun. 27, 2006
I made a big batch for a mexican dinner and it was great. I used Uncle Bens rice and used the amount of chicken stock required by the box directions and it was perfect. The amount of cumin may be too much for some, but I liked it.
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30 users found this review helpful

Mexican Wedding Cakes II

Reviewed: Jun. 27, 2006
Very good. I made for a big family party and they were a big hit. Very easy. I doubled with no problems. I used salted butter which gave a nice flavor, since the recipe called for no salt, although I would usually use unsalted for cookies.
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31 users found this review helpful

Creamy Caramel Flan

Reviewed: Jun. 27, 2006
Loved this recipe! I made three for a big party and it was great. Some tips I used were to let the eggs and cream cheese come to room temp before mixing, be sure to beat well after each egg is added for the lightest texture and don't overcook sugar in the first step. If you do make more than one at a time like I did, do not try to do the carmelized sugar in one large batch, it will not work well, I had brittle sugar by the time it had all melted, then I redid it in individual batches. But I used the brittle for decoration.
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92 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Oct. 28, 2005
I tried this a long time ago but never rated it. I made this with pork and once with chicken breasts and both very good. I used frozen oj concentrate about 2 tablespoons in place of OJ. I added some dried rosemary with other herbs, I would have used fresh if I'd had it. I also used balsamic vinegar and loved the mellow flavor! Also I added 2 tbs.of cold butter to this finished sauce, I added it last by slowly whisking it in a pat at a time, it thickens the sauce and gives it that silky quality found in French cooking. Serve this over a bed of soft polenta and you have a restaurant quality dish to serve to guests!
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202 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Oct. 12, 2005
This recipe is great, I followed the advice of other reviewers and used plain flour, used only half the chili powder and it was fantastico. I also added 1 clove crushed garlic during the browning of the flour and 1 teaspoon of cumin with the chili powder. Deliciouso!
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186 users found this review helpful

Szechwan Shrimp

Reviewed: Aug. 31, 2005
I give this 4 and a half stars, but only because I didn't think up this recipe first! It tastes very much like what you would get at the restaurant. I made it twice, both were very good. I added one bag of stir fry veggies, the frozen kind, just prepare in the microwave and drain well before adding to the finished shrimp mixture. Could use fresh veggies as well, but I like the frozen. I also tried crushing 2 of the cloves of garlic and adding them to the sauce and using the remaining 2 cloves as recipe says, it gives the sauce a more garlic flavor.Also be careful not to overcook the shrimp!
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169 users found this review helpful

Cranberry Crunch Squares

Reviewed: Mar. 30, 2005
This is a good recipe with a few minor adjustments, reduce the butter to 1 1/2 sticks or 3/4 a cup, I reduced sugar to 1 2/3 cups and used only one cup brown and the rest white. I patted half of the crumb mixture on the bottom of a 13x9 pan, used my hands to "crumble" on the cranberry sauce (no need to spread really) evenly, and sprinkled on the rest of the oat mixture on top. I threw in some dried cranberries for texture with the jellied cranberry and topped the whole thing off with 1/2 a cup of chocolate chips. They were AWESOME! No eggs or milk so its great for restricted diets, next I will try it with even less sugar.
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47 users found this review helpful

Beer Biscuits

Reviewed: Feb. 10, 2004
I enjoyed the ease, flavor and texture of these biscuits. Next time I am going to try baking them touching each other in a 9inch round cake pan and brush them with melted butter for more color.
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43 users found this review helpful

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