Angie Recipe Reviews (Pg. 1) - Allrecipes.com (1085311)

Slow Cookers BBQ Pulled Pork

Reviewed: May 29, 2012

I used pork tenderloin in the slow cooker. It's good, but it could use a little more seasoning.

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Yum - I think I'd cut the chocolate by half next time. I like my chocolate but it's a lot. It didn't quite temper so it's sort of like gooey frosting, but it's delicious. I think these would be great with some peanut butter or peanut butter chips in them. Or maybe peanut butter chips swirled with melted chocolate chips for the topping. Really good overall!

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2 users found this review helpful

Old Fashioned Caramel Pie

Reviewed: Apr. 8, 2012

This didn't turn out well for me at all. The custard was good, but the caramel picked up all the blackness from the cast iron skillet. If I tried a next time, I'd definitely try the caramel in a heavy saucepan. Very, very sweet.

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Unbaked Meringue

Reviewed: Apr. 8, 2012

I've always been afraid to attempt meringue, but this was really easy and perfect. Lush, dense, glossy meringue that's holding its shape very well. Lovely!

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Flapper Pie

Reviewed: Apr. 8, 2012

Delicious and beautiful! I think I would make this with a regular pie crust next time because it was a bit sweeter than I'd like, but overall it turned out lovely. I did use a different meringue that's no bake - it had more sugar in it than this recipe so that's probably the difference.

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2 users found this review helpful

Salty Chihuahua

Reviewed: Mar. 19, 2012

Tequila, lemonaid, lime, what's not to like? Refreshing and well-balanced. Yum!

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1 user found this review helpful

Shudderuppers

Reviewed: Mar. 6, 2012

I'm not a fan of camping but I love my toasted marshmallows so when I get the urge, I get out a candle and some skewers. It takes longer, but you can control the flame better. These work really well over the candle because you can avoid heating the caramel too much. That said, I feel like these are missing something. Next time I'd try the marshmallow caramel inside a smore with chocolate. I'm so used to the marshmallow/chocolate combo that I really miss it.

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Brownies V

Reviewed: Feb. 24, 2012

These turned out really well but as usual I tweaked them a little bit. I didn't have orange rind but I did use Cointreau and I would have liked more orange which the rind would have given so I won't knock them for that. I also didn't have baking chocolate, so I mixed cocoa and melted shortening together in the microwave (3T cocoa and 1T shortening for every ounce of baking chocolate). Then I just melted the butter into that in the microwave to save cleaning a pot. And I didn't have nuts (what did I have on hand??) so I just left those out. Next time I'd add some salt - they're very sweet which is obviously a good thing, but they could just use a little salt to balance it out and bring out more of the chocolatey flavor. I might also try cherry/almond instead of orange next time to see how that is. Overall this recipe is a keeper - they turned out with just the fudgey texture I love in a brownie.

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Lowfat Baked Chicken

Reviewed: Feb. 20, 2012

This turned out really well for me. I used lemon yogurt and just did one breast to start. I only used about half a container of yogurt and 1/2 cup of corn flakes. I used the chicken that's individually wrapped, so I just opened the package, poured the yogurt on top then flipped it over and dredged the other side through the yogurt. Then I crushed the corn flakes in a plastic zip top bag, and put the yogurt-covered breast inside the bag to coat it in crumbs. Worked great! Then I baked it in the toaster oven at 325 degrees on a piece of foil sprayed with cooking spray for about 30 minutes, and it turned out perfectly crisp. I flipped it about half way through baking so that it would get crispy on both sides. The only thing I'd improve would be to add more seasoning. Next time I would season it with salt and pepper, possibly a little hot sauce. Definitely a very easy lunch and I'll definitely make it again.

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Chocolate Chocolate Biscotti

Reviewed: Feb. 14, 2012

These turned out pretty well - I forgot to put the chocolate chunks in the biscotti, so I melted milk and white chocolate and used it as a drizzle. Like some other reviewers, I used 3 eggs instead of the substitute. I also subbed butter for the margarine, but I did use light olive oil. The flavor was great. I think these would be even better with some macadamia or other nuts, and I might try almond extract next time. All in all a great chocolate fix!

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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 6, 2012

They're easy to make and full of fiber, but it's tough to get past the texture of these for me.

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Quick and Almost-Professional Buttercream Icing

Reviewed: Feb. 5, 2012

This is the best buttercream I've ever tasted. My recipe is close, but the extra vanilla puts it well over the top. I used salted butter, and added a little pinch of salt which I think helps balance out the flavors a bit. Amazing texture, perfection.

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Graham Cracker Icing

Reviewed: Feb. 4, 2012

My mom used to make these, too. I just added some sprinkles around the edges to dress them up a bit. This works well with vanilla wafers, cinnamon grahams, and even chocolate covered grahams.

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Baked Slow Cooker Chicken

Reviewed: Jan. 31, 2012

If you're looking for a chicken to impress guests, this isn't the one for you. But if you're looking for a tender, juicy chicken that couldn't be simpler, look no further. It's a good base recipe to dress your chicken up however you like it. I like it simple, so I stuck with the recipe and I love it. I made pan gravy from the drippings - yum. Thanks for a super easy chicken recipe. I put it in before bed and I am having the best lunch ever.

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4 users found this review helpful

Slow Cooker Baked Potatoes

Reviewed: Jan. 28, 2012

Came out perfectly. I think they're much better than microwave potatoes, but if you're looking for a dry potato with crisp skin stick with oven baked. I am using these for potato soup so they're perfect. They also have a more intense potato flavor than baked in the oven. I'll definitely make these again.

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Lollipop Cookies

Reviewed: Jan. 23, 2012

I wanted to like these - I do like the idea. But they spread like crazy - I even tried freezing the cut shapes before I put them in the oven. If you're using extremely basic shapes like a circle, this would work for you. But the chocolate cookies are a very dull chocolate color and don't have much chocolate flavor, and mine bubbled in a really odd way. Maybe it was something I did, but the dough was very hard to work with - much too soft for cutout cookies. I'd give these a 4 for flavor, and a 2 for workability. Sorry these weren't a hit for me.

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Baby Doe's Cheese Soup with Beer

Reviewed: Jan. 22, 2012

I've never eaten at Baby Doe's so I can't compare to the original, but it was a really good cheese soup. I reduced the worchestershire sauce and hot sauce because I'm a little bit of a wimp. I used concentrated chicken stock instead of bullion, so I added a touch more salt. And I added a package of sharp cheddar cheese because the cheese flavor wasn't too strong. It added a nice texture, thickened the soup up a bit and it was just the flavor I was missing. Overall I'd make it again - next time I'll have bacon on hand though. The garlic croutons I added helped it out too - I might use garlic salt instead of plain salt next time I think that would be a nice flavor add.

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Applesauce Loaf Cake

Reviewed: Jan. 20, 2012

This is really good. I added extra cinnamon (1 t) and used pecans instead of walnuts, left out the raisins because they aren't my favorite. The loaf was nice and moist even with so little fat. I'll definitely make this again. It definitely isn't enough for two loaf pans - I made the whole batch in a large loaf pan and it baked for about 60 minutes.

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Original Homemade Italian Beef

Reviewed: Jan. 16, 2012

Sooo good. I made a few changes based on a friend's recommendations on how she makes hers. I used one Italian seasoning packet since other reviewers said it was salty. I added part of the jar of pepperocinis at the beginning of cooking then added the rest later to taste. I also cooked it on low for 12 hours. It was like butter. Another friend suggested a rump roast - I'm going to give that a shot next time. The chuck was fantastic though, and I've having trouble giving away the majority that I promised to a friend. Definitely a keep recipe!

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My Aunt's Banana Bread

Reviewed: Jan. 15, 2012

I thought this was good. I read the others' reviews and adjusted slightly, and it turned out moist and delicious. I just added another banana, and I threw in a handful of pecans and milk chocolate chips. And as with every baking recipe that doesn't already have it, I added 1 t of vanilla and 1 t cinnamon. Next time I'll probably add another teaspoon of cinnamon. I had to cook it a little longer, probably because of the extra banana. I think it was about 70 minutes total. Overall a good loaf of banana bread, and I'd make it again.

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