CParry Recipe Reviews (Pg. 1) - Allrecipes.com (10883235)

cook's profile

CParry

Reviews

Photos

Menus

 
View All Reviews Learn more

Shortbread Cookies IV

Reviewed: Jul. 6, 2012
The texture of these cookies is perfect and that's half the battle with shortbread. But I could taste the rice flour and I thought that was a detriment to the cookie. I give the texture 5 stars and the flavor 4 stars. Otherwise, it's a great shortbread. The base isn't very sweet, so you can choose whether to add the sugar to the top. For me, I like the sugar on top.
Was this review helpful? [ YES ]
1 user found this review helpful

Shortbread Squares

Reviewed: Jul. 6, 2012
Really delicious cookies with a perfect shortbread texture. They aren't very sweet, which is sometimes exactly what you want from shortbread. The only thing I changed was the baking time. 40 minutes was WAY too long. I ended up at about 28, just watching carefully and pulling them out when they started to brown on the edges. Lovely!
Was this review helpful? [ YES ]
0 users found this review helpful

Scottish Shortbread III

Reviewed: Jul. 6, 2012
I made three different recipes in one night to compare and this one was my favorite. Before it had cooled completely, it seemed too chewy and didn't have the right texture, but the next morning they were perfect. A little sweeter than the others I tried and closest to what I remember from my trip to Scotland. The only major change I made was to the cooking time - I only baked them about 25 minutes at the lower temp. Just watched them closely until they started to brown on the edges. You just want them barely not white.
Was this review helpful? [ YES ]
4 users found this review helpful

Chile Verde II

Reviewed: Jul. 5, 2010
Delicious. I started out trying to duplicate the "smothered" sauce from our favorite smothered burrito place. This isn't it, but it is delicious! (I think more green chile and less tomatillo would do it.) A perfect New Mexicoan chile verde. (Oh how I miss the food in Albuquerque.) I followed the recipe almost exactly. My market only had 3 poblanos and I couldn't get my mind around bell peppers, so I ended up using the 3 poblanos plus about 12 Anaheims. I also used 6 jalapenos, since they were really small. The main difference, though, was that I roasted everything first. I roasted the chiles so I could peel them. (I hate the plastic-y bits of peel that you find in your food after you cook raw peppers and the flavor is SO much better.) Then I cut the tomatillos in half, put them cut side down on a cookie sheet and baked them until they kind of exploded and collapsed. They're a richer and deeper flavor if you roast them first. Also, the cilantro I bought was kind of gross, so I ended up using only about a third of the bunch. Cubing up the pork shoulder was a huge pain, so I think I'll use a leaner cut in the future - maybe some thin-cut chops? Easier to cube and way less fat. I left the whole thing simmering while we went to a party and I think I'll always cook it a long time in the future, so the leaner cut shouldn't end up tough.
Was this review helpful? [ YES ]
5 users found this review helpful

Chicken Massaman Curry

Reviewed: Jul. 12, 2009
This has an excellent flavor and is just like our favorite Thai restaurant. I didn't have fresh ginger and used powdered. I'm sure fresh would have been better. I used Mae Ploy brand massaman curry paste, which was great. I also didn't have any tamarind paste, so I just left it out and I forgot to add the lime juice, even though I had the limes. I served it over brown rice because I like the texture better. Even with these changes, I loved this dish and will make it again without hesitation. I'll make it by the book next time.
Was this review helpful? [ YES ]
3 users found this review helpful

Raspberry Oat Bars

Reviewed: Oct. 10, 2006
Quick, delicious and very popular around here. I made half raspberry and half apricot and liked them both. (The apricot half was much sweeter. I think the tang of the raspberry helps balance out the sweetness of the crust.)
Was this review helpful? [ YES ]
6 users found this review helpful

Mushroom Pork Chops

Reviewed: Oct. 10, 2006
We enjoyed this very much. It *is* a little bit like a pork stroganoff, but what's wrong with that? It's quick, easy, tasty and a nice change from chicken. I used 3/4" bone-in chops (only 2, but used the same quanities for the sauce), fresh mushrooms and served over egg noodles. The chops were tender enough to cut with a fork and my hubby asked me to add it to the regular rotation. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Oatmeal and Everything Bars

Reviewed: Oct. 10, 2006
Easy and delicious. Lots of requests for the recipe and the people at work yelled at me for breaking their diets. :D The crust seemed way too greasy with melted butter during prep, but once it's baked, it's fine. You definitely don't need to grease the bottom of the pan, but the sides are probably smart, since the caramel might stick.
Was this review helpful? [ YES ]
6 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States