Happy Cookah Recipe Reviews (Pg. 1) - Allrecipes.com (10935437)

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Clone of a Cinnabon

Reviewed: Nov. 2, 2014
Follow the recipe as written. I write quite a few reviews, and I love reading the reviews of other cooks. Only one time (in years) have I mentioned that I was disappointed to follow another's advice. This will be the second time. Based on one review, I mixed the cinnamon-butter-sugar with my food processor ahead of time. I also added nuts. It sounded like a great, time-saving idea, but I ended up with clumps of a gritty mixture that did not want to smooth out across the dough. I ended up heating it in the microwave and then spreading/patting it on, but next time I'll follow the recipe -- just spread the softened butter over the dough, and THEN sprinkle on the cinnamon and sugar. The second piece of advice I followed that was a huge mistake is to invert the rolls onto a platter after removing them from the oven. Bad idea. Because the rolls do not rise to the same height, I had rolls of various sizes sort of teetering on the plate. (Even a half-inch in height can make a difference if inverted.) I slathered a bit of cream cheese frosting on the inverted rolls and then quickly turned them right side up. They don't look like pretty brown cinnamon rolls if inverted onto a plate. That said, I also added some raisins, and I made extra frosting but really didn't need to. I'll save it for another use. Other than my own poor judgment, this is a wonderful recipe!
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Garden Fresh Tomato Soup

Reviewed: Oct. 4, 2014
I've used this soup recipe for a couple of years, and we love it. But I do tweak it. I think the key to any top-notch soup is a hearty, homemade chicken broth. I always have some in the freezer, and I have a review for it on this site. I won't make soup without it. I mixed the soup ingredients in my Vita Mix blender even before cooking it. Added basil and crushed red peppers. Careful with the cloves -- I didn't have whole, so used powdered and it doesn't take much to overwhelm the soup. Use a tiny pinch. We add a bit of half and half. Now I use 2 T. of balsamic, as someone else suggested. Good to the last drop.
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Simple BBQ Ribs

Reviewed: Sep. 29, 2014
I like to make country ribs in the crock pot, but as of last night, I have a new go-to recipe, and this is it. I used boneless ribs, which can dry out easily, but these were the best country style ribs I've ever made. I followed the directions, except that I added some ingredients to the parboiling water. I found some wonderful hickory flavored sea salt, and I added 2 tsp. of it to the water. (Next time I'll add 3-4 tsp.) I also added fresh whole carrots, a bunch of celery w/tops, sliced onion, garlic, 2 bay leaves, and freshly ground black pepper to the water. Simmered for an hour or so and then let sit in the pot for 20 minutes (all I had time for). Baked the ribs, as instructed, for an hour. Removed foil last 20 min. to slather on even more Sweet Baby Rays Honey Chipotle. Cooked whole red potatoes in the rib broth as the ribs were baking. Served the carrots as a delicious side dish. Thank you, Lloyd for this wonderful recipe!
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Chocolate Chip Orange Zucchini Bread

Reviewed: Aug. 2, 2014
Great way to use up garden zucchini. I measured the 3 cups of "dry" zucchini, meaning I measured it AFTER I drained off all the juice. I used 1 tsp. vanilla, and 1 tsp. of orange extract, since I only had half of a fresh orange (I'm saving the 2 T. of juice for the glaze). I had to improvise and combine lemon and orange zest to total 1 T., but it's so delicious. I love freshly grated nutmeg and used 1 tsp. of it, along with the cinnamon. I never use all the sugar suggested when baking, and this recipe is good with just 1 C. sugar and 1/4 C. Splenda. Plenty sweet. And plenty good!
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Low-Carb Mashed Cauliflower

Reviewed: May 2, 2014
I've made Mock Mashed Potatoes many times and love it!! Thought I'd try this recipe for a change of pace, because we loved the idea of fresh garlic to spice it up. BEWARE! We ended up tossing the entire thing down the garbage disposal. Two cloves of garlic doesn't seem like much when you're sauteing it, but remember that you're eating it RAW in this recipe, and garlic cloves run the gamut in size. My husband couldn't even eat it, and he'll consume just about anything! My suggestion for this recipe would be to state the EXACT amount of fresh garlic to be added, such as 1/4 tsp. minced. Or even a bit of garlic granules or powder. I left the garlic cloves whole, since I added them to the Vita Mix blender with the other ingredients. As much as we enjoy garlic, I'd omit it next time, or use one very small clove. As a side note, the Vita Mix liquifies the cauliflower too much. I'd use a masher or an immersion blender. A bit of freshly grated Parmesan cheese is an excellent addition.
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Curried Coconut Chicken

Reviewed: Apr. 21, 2014
Absolutely Delicious! But, I recommend that this recipe be very specific about using either unsweetened or sweetened coconut milk. Some reviewers are adamant about one or the other. So, if you question the 3 T. of sugar called for (some say it's too much), it largely depends on the type of coconut milk you use! I used unsweetened milk, and the 3 T. of sugar was perfect. Had I used sweetened coconut milk, I would have definitely decreased the sugar amount. This fact alone could make or break the recipe. Curry powders differ greatly, too, so just experiment! I use Madras Hot Curry Powder and increased the amount to 3 T. Cook Stephanie has great advice to "cook the curry powder in the oil until it's ready - usually about 5 minutes. Then add the onion & spice - cook until the onion is translucent. This will take about 10 minutes, but it makes all the difference in the world. Add more oil as the onion is cooking, if necessary." (I use coconut oil in this dish.) The only other change I made was with the tomatoes -- I used about 24 oz. of canned diced tomatoes (part of a large can), and added no tomato sauce. That way, we had more sauce. It all thickened up nicely after simmering for 60 to 90 minutes, which allowed us time to sip wine and visit. We were supposed to go out to dinner the night after serving this, but we decided to stay home instead, because we had leftover Curried Coconut Chicken in the fridge!
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Very Old Meatloaf Recipe

Reviewed: Nov. 9, 2013
Someone said this is dry and bland. My meatloaf is similar, but I add 1/2 C. (not 3 T.) of liquid, such as broth or milk or tomato sauce -- whatever is on-hand. It gets absorbed nicely into the the 1 C. of bread crumbs. I also add 1/2 green bell pepper and 1/2 tsp. dried basil. I like to use very lean ground beef in meatloaf; otherwise, it's greasy and difficult to slice. That said, a nice touch is to lay 2 or 3 slices of bacon across the top while baking for 75 minutes, uncovered. The bacon gives it a wonderful flavor! I bake mine in a loaf pan.
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Hot Dog Noodle Casserole

Reviewed: Oct. 20, 2013
I heard my husband screaming from the basement, where he was watching football with this dinner in front of him: "The best dinner ever!" It just seemed like a flexible recipe (not to mention "strange"). I figured a bit of tweaking wouldn't hurt! I sautéed a 10-oz. bag of fresh spinach in 1 T. of bacon fat (it's the only bacony thing I had in the house). After a few minutes, I added minced garlic cloves, and then a bit of German (Riesling) wine, Worcestershire, and cracked pepper. Placed in buttered casserole and topped it with 8 oz. cooked macaroni and diced Mozzarella. Next layer -- the hot dog/creamy mixture, topped with more Mozzarella. Baked as directed, but rather than use peas the last few minutes of baking, I covered the casserole with French Fried Onion Rings and served the veggies on the side. Did not expect this taste sensation, but it was incredibly delicious!
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Fresh Corn and Tomato Casserole

Reviewed: Sep. 8, 2013
We enjoyed this recipe with grilled hamburgers last night. All fresh, with tomatoes straight from the garden. Reviews indicated "tough" tomato skins prepared this way, so I peeled and diced them, draining some of the juices as I went along. I was in a rush, so I just mixed the tomatoes in with the corn and bacon, rather than layering it all. Sprinkled some Parmesan on top before baking, covered. As a side note, I had 6 ears of corn, and it yielded 7 heaping cups -- not "4 or 5 cups." That was fine -- more "goodness" to eat. This is one of those wonderful recipes that you can play with and add various spices and other vegetables.
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Guacamole

Reviewed: Sep. 2, 2013
This was gobbled up by the party goers last night. I noticed a couple of reviews in particular that I'd like to comment on. Someone said to layer the lime juice over the top of the guac rather than mixing it in (to prevent browning). I used the lime juice as directed, and here it is the next day and still no browning. Fresh as can be. Someone else omits tomatoes, because they make the quac "wet" and thus inedible for leftovers. I used my regular garden tomatoes, first removing the seeds and juice, and my leftover guac is still yummy and creamy green perfection (having some for a snack as I write this). I used five large avocados for a party size batch, but kept the other ingredients as is. Only real change I made was to add 2 T. mayo and a bit of cumin. Garnish with a thin lime slice or cilantro sprig and then start on the margaritas!
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Super Duper Easy Apple Cake

Reviewed: Jul. 27, 2013
Wonderful cake! Followed recipe exactly, except for adding some grains of freshly grated nutmeg along with the cinnamon. I used a tube pan that has a wide hole in the center, about 3 or 4 inches, so the cake is a big "donut" shape. So moist! A nice maple glaze is perfect. ****MAPLE GLAZE******** 1/4 C. (1/2 stick) unsalted butter; 2 T. pure maple syrup; 2 T. whipping cream; 6 T. powdered sugar, sifted; 12 walnut halves. Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.
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Nova Scotia Blueberry Cream Cake

Reviewed: Jul. 21, 2013
I followed the recipe, except that I did mix the blueberries with the topping, as other suggested. I've decided that ruins the three-layer look. It turned out fine, but for presentation, I'll have the three distinct layers next time. The blueberries peeking through the top of the sour cream mixture, once cooked, just didn't look very appealing. I wouldn't suggest doing it. Some reviews mentioned a runny or watery top layer with the blueberries. I used fresh, and I dried them thoroughly prior to using them in the dessert. It's wonderful tasting, and not too sweet. We loved it!
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Thighs on Rice

Reviewed: Jun. 27, 2013
My husband wants this meal again. I sauteed onion, bell pepper, and garlic. Along with spices and a couple dashes of hot sauce, I tossed in a can of diced tomatoes and enough water to measure 2-1/4 cups. Used extra b/s thighs (9 althogether), which really filled up the dish. Took quite a bit longer to cook, but it was a great weeknight meal!
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Oil Pie Crust

Reviewed: Jun. 24, 2013
This, my first oil-based crust, was a huge disappointment. Was looking forward to a nice crust for strawberry-rhubarb pie. Simply too much flour, and I even sifted it first as others suggested. I added liquid to the second half and it rolled out just fine. All the handling made it tough, but it was edible.
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Chicken In Sour Cream

Reviewed: Apr. 7, 2013
I needed a make-ahead dish, and this was perfect! I didn't even brown the boneless-skinless thighs. They went right into a glass baking dish, with carrots and sliced red potatoes. For the sauce, I didn't have lemon juice, but about 1/3 C. of good-quality dry sherry, mixed with the sour cream mixture, made this dish over-the-top delish. I used a whole pkg. of the onion soup mix, but didn't add any salt, as others suggested. The chicken was so tender, and everyone raved. As a side note, though, the vegetables were not done, even after baking well over an hour, covered with foil. Next time I'll cook those on the side, bake the chicken for one hour, and serve over rice.
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Simple Whole Roasted Chicken

Reviewed: Dec. 15, 2012
I followed the directions and the chicken was so tender and moist. Delicious! But, I had to throw away my Calphalon baking pan. Nothing would get it clean after hours of soaking with this and that. I used foil at the bottom of the pan, but the juices leaked through. What a disaster. And the high-temp baking combined with the grease smoked up my kitchen. So, based on the above, I'm giving it only 3 stars. There are other cooking methods that produce a tender and delicious chicken. If I ever make this again, I'll use a disposable pan, and I'd lower the oven temperature. The spices were surprisingly good.
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Pumpkin Cake III

Reviewed: Nov. 24, 2012
Wonderful cake! Worthy of the pie pumpkins I pampered all summer long in my garden. I'm giving this only 4 stars because of the unnecessary amount of oil and sugar, and it needs more spice. All the reviews are so helpful. I cut the sugar down to 1-1/3 C., and will cut back further next time. Added more spice. Baked in a 9x13 pan for about 50 min. For the frosting, used 1 8-oz. cream cheese, 1/4 C. butter, 2 C. powdered sugar, 1-1/2 tsp. vanilla. Perfect amount. Yum!!!
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Gramma's Date Squares

Reviewed: Nov. 22, 2012
Rich and delicious!! Only made a couple of minor changes. Adding brandy was a real treat. I used all-purpose flour without a problem. Didn’t have lemon, but added a tsp. of vanilla. I used 8 oz. of chopped dates and 8 oz. of Craisins. Replaced half cup of water with good brandy. Added a bit extra liquid, because I had a tad extra fruit. You could do without the 1/3 C. brown sugar in the filling. Baked the bottom crumb layer at 350 for about 7 minutes, per other reviewers, then added the fruit and top crumb layer and baked another 25 min. Thanks, Michele -- will be making this one again.
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Classic Bran Muffins

Reviewed: Nov. 9, 2012
I made these muffins as instructed, except that I used craisins in place of raisins. They're really delish, but I would use less brown sugar next time -- 1/2 cup would be enough for us. Also, even though I greased the muffin tins with Crisco, the muffins were stubborn coming out of the pan.
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Sauteed Zucchini

Reviewed: Sep. 30, 2012
Fabulous way to use your fresh garden produce! We absolutely loved this recipe, and it paired perfectly with chicken breasts. I made a couple of changes. Rather than water and bouillon, I used homemade chicken broth (always have this on-hand in the freezer). I also added fresh spinach, lots of basil, and more garlic. Used butter and EVOO for sauteeing. Thank you FrackFamily -- I can't wait to try your suggestion of adding pasta! Yum.
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