ANGEL.9 Recipe Reviews (Pg. 1) - Allrecipes.com (1085644)

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Caramel Popcorn

Reviewed: Dec. 31, 2010
There is already a lot of great advice on here, but I’ll add my two cents. First LUV this recipe! It’s especially great around the holidays. I’ve even been asked if I bought it at a specialty store when I gave this popcorn to guest. Now my tips for making the popcorn: 1. I use microwave popcorn find a brand that is “natural” – but be careful that it doesn’t have butter or salt added. 2. I pop the corn while the caramel is on the stove, this cuts down on the cook time and as a bonus the popcorn is warm when you pour the sauce on (when you use three bags, pop one bag before you start then the last two while you cook the sauce). 3. Make sure you don’t just dump the bag in the tray, keep unpopped kernels out. *3. I get a disposable turkey pan from the dollar store – NO MESSY clean up! 4. ***This is real important*** after you take the popcorn out of the oven keep stirring it!!!!! Otherwise it clumps together. It usually takes 5-10 mins to cool; I’ll stir it 3-4 times in that period to insure that I don’t end up with a few big clumps of popcorn, that then have to be crumpled into ugly bits.
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23 users found this review helpful

Sweet Dinner Rolls

Reviewed: Jan. 6, 2009
These rolls were very disappointing. They weren’t bad; they just don’t come close to all the hype. They weren’t in the least bit sweet and were actually pretty heavy – closer in weight to a biscuit than a roll from some restaurant. (Not to say they taste like a biscuit they don’t.) Maybe the weight and texture of the roll comes from using regular flour instead of bread flour, I’m not sure. I won’t be making them again. I’d give it 3 ½ stars; all-in-all a mediocre product for your efforts.
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5 users found this review helpful

Easy Decadent Truffles

Reviewed: Oct. 26, 2008
These are extremely easy to make, but that’s about the only good thing I can say. They are WAAAAY to sweet for most adults. That’s coming from someone with a huge sweet tooth! Even on the kid test only half of them liked these truffles. They melt in the hand, never mind making it to your mouth. If you do decide you have to try these dip them in some other type of chocolate for a candy coating. Plus it’s a huge recipe, I ended up throwing away half of them. Oh yeah, by the time you’ve made them and dipped them AND decorated all the truffles half your day is gone. Definitely not worth it.
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20 users found this review helpful

Melting Moments II

Reviewed: Oct. 25, 2008
Unbelievably simple fool proof recipe! The cookies are light and tasty and dangerously addictive. I actually picked this recipe because my 8yr old niece wanted to cook something all on her own – no adult help. They turned out so good no own believed she did it by herself! Forget storing them, she barely had any to take home. They also take flavoring well just a tsp or three (to taste) of any extract does wonders. We like lemon, almond and vanilla.
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44 users found this review helpful
Photo by ANGEL.9

Chicken and Broccoli Braid

Reviewed: Oct. 25, 2008
This is a great recipe. I rarely have any leftovers. I just made two of these for a pot luck and all I took home were empty trays – everyone went back for seconds! It has a great taste, the dill weed is unique and inspired, and the almonds give it just enough texture. I did do a few things that I feel amped up the recipe. I doubled the garlic. Also in prepping the ingredients I sautéed the onions, garlic and bell peppers in olive oil until the onions started to turn clear. I also cooked the broccoli for a minute in a ziplock steam bag (I luv those things). Then I made sure to mix all the dry ingredients well before adding the miracle whip (mayonnaise). It’s very simple to do the braid – don’t let it intimidate you. Definitely worth making!
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13 users found this review helpful
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Cream Cheese Squares

Reviewed: Jul. 6, 2008
I thought these were pretty good; everybody else gave them rave reviews. Still good or incredible they are UNBELIEVABLY easy!!!!!! Next time I’ll cut back on the butter just a bit (maybe a TBSP at a time) as I found them to be a bit greasy. This may have been my oven, but I also required more cooking time closer to 40mins as the center was still doughy after 30mins. Also I thought they tasted better refrigerated than hot. Over all extremely simple yet yummy recipe 4 ½ stars!
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 11, 2008
I really wasn’t impressed. The brown sugar and ketchup were waaay too sweet for my taste. Thought it had too much onion, and I cut back to ¾ of an onion, but it was still overpowering. The ginger gave it a funny taste, and on top of everything it was kinda cardboardy- dry. Disappointing, I don’t get why it’s so highly reviewed.
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3 users found this review helpful
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Manicotti Alla Romana

Reviewed: Jun. 11, 2008
Amazing. It was time consuming but worth it - every once in a while. I followed other's advice and used Italian Sausage in place of ground beef. YUM! I also made ½ the manicotti spinach free for the non-green compatible in my family. Used Prego mushroom spaghetti sauce and it was pre-seasoned so I ditched the basil at the end as over kill. I used heavy whipping cream for the cream sauce because that is what was in the frig. Not sure what this did to the taste, and trying not to think what it did to the calorie count. I did add ¼ t dried basil to the cream sauce and it seemed to have bit more flavor. Rave reviews all around.
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43 users found this review helpful
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Chicken Parmigiana

Reviewed: Jun. 10, 2008
This is gonna be one of those it’s a good recipe when you completely change it reviews. I did originally follow the recipe and the chicken tasted like it had been in breaded in cardboard. It just was not appetizing. However there is a great breaded chicken recipe on this site, garlic chicken. Made this simple and easy and oh so TASTY. I got great reviews. Here is what I did. Took ¼ cup olive oil with 3 cloves garlic crushed and heated in microwave for 30 sec. Then coated the chicken in the oil and dipped in a mixture of ½ Italian seasoned bread crumbs and ½ parmesan cheese (double coat if u like thick breading). Cooked in oven at 325 for 20min (on a foil covered cookie sheet to make clean up easy). Set them in a casserole dish on top of about ½ a jar of spaghetti sauce for 3 chicken breast. Covered the breast with slices of mozzarella cheese and baked for another 20-25 minutes. Top with parmesan cheese. This turned out really really yummy and smells sooo good while it’s cooking.
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28 users found this review helpful
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Caramel Apple Pork Chops

Reviewed: May 21, 2008
Oh wow! Loved this. Really good comfort food – makes me think of cold winter days in front of a cozy fire. I did tweak the recipe a bit after reading the advice of some of the others. First I cut the cooking time and eliminated the oven, I just cooked it in two pans on the stove simultaneously. I marinated the pork chops over night in a 2x apple juice to 1x soy sauce mixture. Just before putting them in the pan I seasoned the chops with salt, pepper, onion powder, and garlic powder to taste. With the apples, I doubled the sauce but found that two apples were plenty; I also doubled the cinnamon and added ground cloves and ground ginger. If you have finicky eaters, make sure and slice thick slices or pieces as the first time I made this the thin slices cooked enough to look like onions and I could NOT get some people to even taste them.
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23 users found this review helpful
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Cajun Chicken Pasta

Reviewed: May 14, 2008
This is a wonderful dish. I’ve made it a few times and have a couple of notes. You have to use heavy cream, it doesn’t taste right when you try and substitute for half and half or any combination you can think of, I’ve tried to cut the calories. The seasoning measurements are really just guidelines, season to taste! (I usually double.) The brand of cajun seasoning you use can make a huge difference, so don’t skimp. I like thicker sauce so I stir a teaspoon of cornstarch into the cream before I pour it into the pan. Mix the chicken cream sauce with the pasta before you put the parmesan on or the delicate flavor gets lost. And finally always, always use FRESH parmesan cheese!
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9 users found this review helpful
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Golden Lemon Cake

Reviewed: May 12, 2008
I don’t get the rave reviews; I found this recipe to be DRY and a little week on lemon flavor. The glaze seemed to end up more on the wax paper below the cake than absorbing into it. I made a few adjustments that made this recipe MUCH better. For the cake ingredients, I added 8oz sour cream, lemon zest, and doubled the lemon extract. I also changed the process for applying the glaze so that most of it ended up in the cake. Once the cake cooled, I poked holes with a fork and put it back into the cake pan. I then put about half the glaze onto the cake and it soaked into the cake that way. After it had time to absorb completely, I turned it out onto the cooling rack and SLOWLY applied to the rest of the cake. This made a HUGE difference in the taste of the cake. Took it from two stars to four.
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15 users found this review helpful
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German Apple Cake I

Reviewed: Apr. 27, 2008
This cake is INCREDIBLE!!!! First time I made it the cake didn’t last the day. Don’t change the ingredients it just takes away from the perfection, I’ve tried doing variations. Now, the downside. I’ve made this cake many, many times and noticed that it tends to get really moist as time goes on. Eat it FAST. The first day it’s perfect; crusty sweet top and moist mellow inside. The second day it tends to get moist with a wet sticky top and heavier inside. The third day it’s soggy, no other word for it. I don’t know why this happens, to this extreme. But when u have people around it doesn’t always last that long. The other problem I’ve had is that I can’t get the eggs and oil to beat until creamy. They always end up looking like yellow liquid. I don’t know what happens there, maybe it’s because I’m using a stand mixer with a paddle? I’ve tried varying the time I mix from a little to a lot; the good news is the cake still comes out of the oven tasting unbelievable. This is one recipe you have to try!!!!!!
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136 users found this review helpful

Apricot Chicken I

Reviewed: Apr. 1, 2008
I should have listened to the review that said this was awful! One of the worst things I’ve made from this site so far. It had a really funny taste and was pretty much inedible. That apricot and onion soup are two flavors that should NOT be mixed!!!!
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14 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Mar. 24, 2008
This recipe was really good, but I changed it up some after reading some of the reviews and I probably will change it a bit more. I used the goat cheese and crumbled bacon inside the chicken, with a partially cooked slice wrapped around the whole thing. The chicken was thick enough that instead of trying to pound it flat, I used a knife to cut it in half starting at the thickest part of the breast and going down the length, leaving a section connected along the opposite side of the incision. The chicken will be thin enough and perfect to stuff. I didn’t have fresh garlic, but garlic powder seemed to work just fine. I used way more lemon juice about 3tbsps. The one thing I didn’t like was the very strong oregano flavor, it tended to over power everything else, next time I will try halving that.Ok, I’, revising my original review a bit. I cooked this chicken for the third time tonight and here are my final notes. The chicken and bacon prep have remained the same. I still prefer it with goat cheese and actually the garlic powder I think is better. Cut the oregano to 1 t and take the lemon juice to 3T. Follow the rest of the recipe. This is a GREAT dish… LOVELY blend of flavors!!!!!!!!
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10 users found this review helpful
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Fruited Almond Cheesecake Tart

Reviewed: Mar. 24, 2008
This is a great recipe! Easy and yummy. The kids like arranging the berries and “making it pretty”. I don’t have a tart pan, but pie pans work just as well, just crimp the edges and they bake down to form a nice edge. Remember to take the crust out before you put in the filling as it’s just easier that way. I also use the glaze from the fruit pizza II on this site and that allows me to make this the night before and not have it dry out. The recipe is: ½ cup sugar, a pinch salt, 1 tbsp cornstarch, ½ cup orange juice, 2 tbsp lemon juice and ¼ cup water – combine in a sauce pan over med heat. Bring to a boil for 1-2 minutes until thickened. Remove from heat and allow to cool but not set.
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18 users found this review helpful

Baked Ziti I

Reviewed: Jun. 6, 2005
this is really great. I added finely chopped garlic into the beef for a bit more flavor and found that cutting the sour cream in half made the taste blend better, so it wasn't over powering.
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0 users found this review helpful

Dirt Cake I

Reviewed: Jan. 2, 2004
This recipe was great.The kids had lots of fun helping. I took and made individual servings in smaller flower pots with hidden gummy worms in the cakes for a kids party. It was a big hit.
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2 users found this review helpful

Praline Sweet Potatoes

Reviewed: Dec. 23, 2001
This recipe was really great. My family ate the whole thing, and we usually just serve sweet potatoes for tradition more than anything. I already have several requests to make it again. I did add some cinnamon and allspice to the recipe, just to give it a bit more taste.
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0 users found this review helpful

Angel Chicken Pasta

Reviewed: Feb. 13, 2001
Tried and true, for years this has been one of the best recipes I’ve found on this site. It is sooo easy and incredibly tasty! Plus it passes the “picky eaters” test – even kids like it. When you feel that the sauce needs a little extra kick lemon pepper seasoning will do it. Definitely double the sauce as everyone fights over it otherwise.
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12 users found this review helpful

 
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