Simone Recipe Reviews (Pg. 1) - Allrecipes.com (10860139)

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Emily's Famous Hash Browns

Reviewed: Jan. 24, 2011
Yum! Kind of like a giant latke.
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13 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 18, 2008
These are fantastic! I used 1 C whole wheat flour and the rest white flour. The first time I made the muffins, I substituted oil for butter/margarine in the muffins and used margarine for the topping. The second time I made them I substituted oil in both parts and it came out the same as with the butter/margarine. Lesson learned: always use oil for margarine when possible. It's SO much healthier!
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2 users found this review helpful

Deep Dish Brownies

Reviewed: Feb. 23, 2008
It's too bad there aren't more stars! This recipe is THAT good. All my friends are crazy about these brownies and I can't get enough of them. These are like Duncan Hines brownies in texture but they're way tastier. I've tried this recipe with canola oil instead of butter/margarine and it comes out just fine, though slightly less tasty--that is to say that only I noticed the difference and my friends/family didn't.
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1 user found this review helpful

Moroccan Peach Roasted Chicken

Reviewed: Apr. 2, 2008
This recipe is awesome. Don't worry if you don't have rose water, it will still taste just fine.
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22 users found this review helpful

Buttery Soft Pretzels

Reviewed: Apr. 2, 2008
These came out great. I only needed half the amount of baking soda solution. I mixed sugar and cinnamon together in the coffee grinder, which made the sugar finer and mixed the two more completely. I painted on melted butter and dipped the pretzels in the sugar/cinnamon mixture. The effect was on par with "professional" pretzels. Good stuff:)
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1 user found this review helpful
Photo by Simone

Carrot Cake I

Reviewed: May 28, 2008
This carrot cake has been quite a hit! I've made three of them so far--one was requested as a gift for a party where it received many compliments. I reduced the sugar as suggested and used 1/2 white/brown sugar. In the last 2 cakes I did, I'd run out of white flour and decided "what the hay" and used whole wheat. The whole wheat actually came out better and I highly recommend it. Additionally, I did not use the frosting recipe. Instead, I made a simple sugar glaze using powdered sugar and water--about 1 to 1 and 1/2 Cups powdered sugar mixed with 2 Tablespoons water. Poured over top and allowed to cool for about an hour in the fridge. Non-dairy and just right.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 18, 2008
This recipe is fabulous. I actually have a rotisserie thingy for my oven and the chicken comes out great. After following the recipe to a T the first time, I felt that it wasn't quite flavorfull enough, so I doubled all the spices in the rub except for the salt, pepper and cayanne pepper. I allow the chicken to sit in this rub a good 12 hours before cooking. Now the chicken is over the top amazing!
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1 user found this review helpful

Blonde Brownies I

Reviewed: Sep. 22, 2008
WARNING: DO NOT MAKE THESE IF YOU ARE ON A DIET!
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Pizza Dough I

Reviewed: Sep. 22, 2008
Great in a jiffy. Better if you have the time to let it proof.
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Tomato and Basil Quiche

Reviewed: Aug. 21, 2007
This was fantastic!!! I changed it slightly based on other people's suggestions. I only used 1 tomato (seeded but not peeled) and about 4-5 sundried tomato halves in oil. I chopped those up and tossed with the flour and basil. I only used ONE teaspoon of basil. I think that made a difference. I used the No Roll Pie Crust II (which I DID bake beforehand). I only had 2 eggs, so I added a bit more milk (3%) to compensate. The recipe turned out great!!! Next time I may double it (maybe not all the cheese) and go crustless. I HIGHLY recommend this recipe with my changes.
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Apple Crisp II

Reviewed: Dec. 21, 2009
SO good! DOUBLE THE CRUMBS--otherwise there are not enough. I prefer to use Granny Smith because I like it more tart and I also add a bit less sugar to the apples.
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1 user found this review helpful

Ranch Dressing II

Reviewed: Jun. 3, 2010
Great! Didn't have the dill whatever, but it still turned out very good. Thanks!
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1 user found this review helpful
Photo by Simone

Cream Cheese Frosting II

Reviewed: Aug. 4, 2010
This was AWESOME! I don't know why anyone would change this recipe. It was scrumptious the way it is. I used this frosting on the Carrot Cake I recipe on this site, to which I've made the following changes: I only used 3/4 Cups oil and used 1 C white sugar and 1 C brown sugar instead of 2 cups white sugar. I made this as a birthday cake for my daughter's 1st birthday and it was a complete hit.
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The Meatball that Fell Off the Table

Reviewed: Oct. 6, 2010
Holy COW, these meatballs are awesome! I can't imagine letting one fall off the table. I doubled the recipe. I didn't have fresh parsley, so substituted 1 tsp dry for the 1 Tbsp fresh. Made this with the egg noodles. Great choice! My husband took a bite of the meatballs and said WOW! Which is a HUGE compliment coming from him. I will DEFINITELY make these again.
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6 users found this review helpful

Pie Crust I

Reviewed: Mar. 8, 2011
Awesome and easy. Recommend putting foil bits around the edges so that they don't burn.
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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: May 3, 2011
Yum. Didn't use "stewed" tomatoes but regular peeled and cubed ones. But since someone mentioned it, I looked up a recipe for stewed tomatoes. Seems that the major additions call for green pepper and sugar. So I added 1/2 green pepper finely chopped (sauteed with the onions, though added after they'd cooked for a couple of minutes) and about 3-4 tsps of sugar. Yum!
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3 users found this review helpful

Japanese Peanut Salad Dressing

Reviewed: May 10, 2011
AWESOME! No one mentioned if the peanuts have to be raw or roasted, so I went sort of in between and roasted some raw peanuts for a short time. One reviewer mentioned blending all the ingredients in a blender. I liked that idea b/c I'm afraid my toddler would choke on the chopped peanuts. The result is a nice--but GREEN--thick dressing that stays mixed... but is VERY strong on the green onion side (had to add more peanuts and some sesame oil to balance). Next time I'll just blend all the ingredients except the green onions. (Am saying "DUH!" to myself about myself.)
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David's Yellow Cake

Reviewed: Jul. 28, 2011
I think it's probably important that your eggs are at room temperature before starting. Leave them out for at least and hour before. We loved this cake. It came out wonderfully. Even my super picky in-laws liked it and said it reminded them of the cake that their mothers used to make. The cake was moist, not too sweet, and really wonderful. I made it a non-dairy cake by using margarine and soy milk. Thank you JDSIMON for a great cake recipe!
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5 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
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