Happy Cookah Recipe Reviews (Pg. 2) - Allrecipes.com (10935437)

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Two Step Creamy Cheesecake

Reviewed: Jul. 11, 2012
This recipe knocked our socks off, and it was a snap to make. My husband had to force himself not to eat the entire pie. After one bite, he said, "This is the very best dessert you've ever made!" It’s so light and fresh tasting with nice summer fruit in the markets right now. Here’s what I did: Used 8 ounces of lite whipped topping rather than 12 oz. Added 1/3 C. of instant vanilla pudding to a brick of cream cheese, along with 2 T. of white sugar, 2 tsp. lemon juice, and a bit of vanilla. (The pudding was a worthwhile experiment!) Next time, I’ll add more lemon juice. I used fresh blueberries for the topping. My graham cracker crust was leftover from another recipe, and it only covered the bottom of the pie plate, which was fine. Didn't take long at all for the filling to "set up" before I topped it with fruit. Also, note that it was very easy to slice – it stayed firm while slicing. What a fantastic summer recipe! Thanks Anne-Marie!
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9 users found this review helpful

Kerry's Beany Salad

Reviewed: Jun. 9, 2012
The crowd at last night's neighborhood BBQ gobbled it up, went back for seconds and thirds, and many asked for the recipe. I doubled the recipe and brought home an empty bowl. This is one of those salads that allows you to use different beans and vegetables without comprising its good flavor. The dressing is key here. I added more red wine vinegar, 1 T. white sugar, some fresh key lime juice, lots of cumin, freshly ground black pepper, sea salt, and cayenne (rather than pepper flakes). Definitely wanted lots of color, so I used yellow and orange peppers, minced celery, and bright red tomatoes. I made this 24 hours in advance, and it not only held up beautifully, but the wait improved flavor immensely. I added a lot of fresh cilantro and chopped fresh tomatoes at the last minute. It's such a fresh-tasting, pretty salad. Don't be afraid to spice it up, and go hog wild with various types of beans. Note: If you make this salad the day before, it'll really soak up the dressing overnight, so take that into consideration.
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2 users found this review helpful

Grilled Salmon I

Reviewed: May 29, 2012
Best salmon we've had. Great recipe. I had 2-3/4 lbs. of fish, which I cut into 5 fillets and marinated for a couple of hours. Used lots of fresh cracked pepper in the marinade. We grilled them in aluminum foil packets (with some air space above the fillets). We kept them on the grill longer than the specified time, because the fillets were very thick. Don't need to turn them over if you're using the foil packets method. Absolutely delicious salmon!!
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2 users found this review helpful

Key Lime Pie VII

Reviewed: May 27, 2012
Divine key lime pie!! I bought key limes in Arizona while on vacation, just for this purpose. Made as directed, but with my own crust following others' advice to use 2 C. ground graham crackers and 1/2 C. melted butter. NOTE: I used a standard 9-inch Pyrex pie plate, and that amount of graham cracker crust was way too much. I ended up removing 2/3 C. of the crumbs/butter mixture, which I'll use for something else. Doesn't get any easier than this, and what a treat!!
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1 user found this review helpful

Pop Cake

Reviewed: May 27, 2012
I needed a cake for an office luncheon and I chose this one based on all the great reviews. It was gobbled up in no time. Everyone raved! I let the jello mixture get cold (but not jelled) before pouring it over the cake (to which I poked holes). I always make cake mixes with the "Cake Mix Extender" recipe, which produces a higher and lighter cake. I did the same for the Pop Cake and got fabulous results. Here's what you do: Mix the cake according to box directions. To the batter, add 1 C. flour; 3/4 C. sugar; 1/2 C. vegetable oil; and 2/3 C. water. Mix well. If using a 9X13 pan, bake about an extra 15 min. I'm headed to the kitchen to make another Pop Cake for my family. Thanks for this recipe!
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5 users found this review helpful

Chicken and Biscuit Casserole

Reviewed: May 6, 2012
We loved this casserole! One key ingredient is the chicken broth. I make my own hearty broth, and it adds a lot of flavor to this dish (see my review for broth). Also sauteed lots of fresh mushrooms along with the onion/celery, added about 1/3 C. good-quality dry sherry (not cooking sherry), and frozen mixed vegetables rather than canned. I added 5 C. broth, and that was perfect for the plump biscuits (I made enough for 2 extra biscuits). I'll delight my family and make this again.
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5 users found this review helpful

Baked Pork Chops I

Reviewed: Apr. 14, 2012
With 3200-plus reviews already, my input will get lost. Still.... am feeling compelled to boast about this recipe. I hardly ever fry meat. I've attempted frying with a coating in the past (and then finishing in the oven), but the coating always falls off. Not this one! The secret was the flour/egg/breadcrumb step. I used four boneless loin chops, and they were huge, so I followed the instructions for baking. For the sauce, I sauteed onion and fresh mushrooms in the same pan in which I fried the chops (adding a few cloves of minced garlic the last minute of sauteing). Then added a couple cans of cream of whatever soup, 1/2 cup good quality dry sherry, and about 1/2 C. fat-free half and half. Everyone raved.
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7 users found this review helpful

Impossible Coconut Pie I

Reviewed: Mar. 4, 2012
This pie is great with all the original ingredients. Whatever you do, don't use Splenda. Ugh -- I did not care for it when I used 3/4 C. Splenda rather than sugar.
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2 users found this review helpful

Impossible Coconut Pie II

Reviewed: Mar. 4, 2012
We love this pie and have made it countless times. I usually use 3 eggs, because I buy x-large or jumbo size. I made a big mistake with my last pie and had to throw it in the garbage, so I'm writing to tell everyone NOT to use Splenda. I tried it this time with all Splenda (no sugar), and it was almost inedible. The Splenda aftertaste was terrible! Stick to the recipe, as written, and you'll have the best results. Oh, Bisquick or Pioneer baking mixes work well with this in place of flour. UPDATE 3/16/12 -- I wised up and started mixing the ingredients in a blender (as recipes states) rather than with a mixer. Makes the coconut a finer texture for the pie, which we like. Love Love Love this pie, because it cannot get any easier than this, and it's so yummy.
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5 users found this review helpful

Different Chicken Divan

Reviewed: Feb. 9, 2012
This was yummy, and I didn't make too many changes but I do have some suggestions. With 2 cans of creamed soups and the large baking dish, I felt only 2 C. of cooked chicken and 1 lb. of broccoli weren't nearly enough -- so I used 3 C. of chicken and lots more broccoli. The soups were too "thick" as is, so I added 1/2 C. of Dry Vermouth to the mix (I would have used dry sherry but didn't have any). Used 1 T. curry powder, which was perfect (maybe even less next time), 1/4 tsp. cayenne, 1/4 tsp. white pepper, garlic powder, 1/2 C. lite mayo and 1/2 C. lite sour cream. Leftovers are really delish. *****As a side note, in 2004 when the author added this recipe to the site, it was probably an economical casserole dish. But in 2012, it was rather expensive to make with the French's canned onions, cheese, soups, mayo, etc.
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1 user found this review helpful

Zucchini Bars

Reviewed: Sep. 18, 2011
I added 1/3 cup unsweetened cocoa powder to the flour mixture to make this a chocolate version. I used 1 cup of Splenda and just 1/3 cup sugar with excellent results. Cut the oil in half -- instead of 1 cup, I used 1/2 C. oil and 2 very ripe bananas. Threw in some chocolate chips, too. Nice variation. Rated this 4 stars, because I think it's too sweet with so much real sugar.
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3 users found this review helpful

Caribbean Zucchini Bread

Reviewed: Sep. 6, 2011
Another reviewer is correct in saying "This is KILLER zucchini bread." I cut the sugars in half -- and it was perfect! Lots of compliments from co-workers. Don't forget, the coconut adds its own sweetness. Be careful with the nutmeg. I added a few extra grains, and it was too much for my taste. Great recipe for the green monsters clawing their way out of the garden this time of year.
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6 users found this review helpful

Sugar-Free Bread Pudding with Whiskey Sauce

Reviewed: Sep. 6, 2011
I thought for sure there'd be a Splenda aftertaste, but there wasn't! I followed the recipe, except that I didn't take time to make the sauce. I'll omit raisins next time (and I love raisins). Delicious!
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2 users found this review helpful

Clinton's Special Vegetarian Quiche

Reviewed: Sep. 6, 2011
Loved this quiche! OK, I have to admit, I added some bacon. Bad me, but it really was an outstanding quiche.
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6 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 28, 2011
I love the simplicity of this recipe and have made it twice now with fresh rhubarb (once with peaches mixed in). Yum. Based on reviews, I add about 3 C. of the fruit and a bit more milk, flour, and sugar -- about 1 C. each. Watch the butter -- I'm going to try 3 T. next time instead of 4. Can hardly wait to try different fruit. Oh, I've successfully used both a large pie plate and a 9-inch square dish (lightly buttered).
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7 users found this review helpful

Buttermilk Chess Pie

Reviewed: Apr. 25, 2011
I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and sweetener in half: I use 1/4 butter, 1/2 C. sugar, and 1/2 C. Splenda. I also use heaping tablespoons of the flour. This recipe is perfect for a 9-inch Pyrex pie plate, and the cooking time is as stated (45 min.) in my oven. It's one of our favorites. UPDATE 12-29-11: I made the most outstanding topping for this recipe. I needed a filler for my pie, which rattled around in a 10-inch pie pan: Whip together 1 8-oz. tub marscarpone cheese; 1 cup whipping cream; a few T. sugar; and 1/2 tsp. vanilla. Spread this topping on the cooled Chess Pie and refrigerate. I happened to have those extra ingredients in the fridge to use up after Xmas, and this equates to one rich (and deliciously decadent) pie -- only to be consumed on special occasions. The way I make it, it's not too sweet at all. Cut back on all that butter and sugar!
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8 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Apr. 9, 2011
This was like a fake cookie, and way too sweet. I generally like cake mix recipes, but not this one. I should have taken the time to make "good" cookies.
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3 users found this review helpful

Sausage Smothered in Red Cabbage

Reviewed: Feb. 2, 2011
Better give this 5 stars, because my husband informed me that he wants to have this for breakfast, lunch and dinner from now on. I took the great advice of others and made just a couple of minor adjustments. I had a fairly large head of cabbage, so I doubled the recipe. But I, too, reduced salt. I added about 1 tsp. of caraway seed (really "makes" it)! Also, I used a large green apple, unpeeled and diced. I would use more apple next time. I added the apple when I put the cooked onions into the pot of cabbage. I used homemade broth instead of water, which added more flavor, and since I doubled it, there was lots of good juice to pour over our baked potatoes. Oh, and I used more vinegar. Delish!
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23 users found this review helpful

Apricot Chicken I

Reviewed: Jan. 26, 2011
This is such great recipe. "What tender chicken!" everyone moaned -- with full mouths. So I made this "as written" the first couple of times and served it over brown rice. Always one to experiment, I added a few touches the third time I reached for this gem-of-a-recipe. Here's what I did: Lots more chicken (family pack). Used only one pkg. of dry onion soup mix, to which I added: the apricot preserves; 1/3 C. good-quality DRY Sherry (please, not "cooking Sherry"); 1 tsp. DRY mustard; 1 tsp. ground WHITE pepper; and 1 C. raisins. Also, I used "Light" Catalina Dressing. The beauty of this, though, is that Shirley's recipe is delicious as it is. But if you have some extra time and want to add a bit of flare, the sky's the limit! Cook time can be less, like 45 min., so be careful or chicken will dry out. Thank you Shirley.
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28 users found this review helpful

Easy Creamy Peppercorn Chicken

Reviewed: Nov. 18, 2010
My nephew and I had a fabulous time making this dish. Some reviewers mentioned its lack of flavor but liked its simplicity. Others say it’s perfect for a family meal but not for a dinner party. If you have the time to experiment, this basic dish lends itself nicely toward gourmet modifications. We used one pkg. of Country Gravy mix (as did other reviewers), but with 1-1/2 cups of water, rather than the one cup called for in the recipe, and lots of fresh cracked pepper. What really made it over-the-top delicious was adding about 1/2 cup of a high-quality dry sherry to the gravy mixture, along with about 1-1/2 tsp. poultry seasoning. We sautéed one large sliced onion and a lot of sliced fresh mushrooms in butter and sherry until golden. We then layered the sautéed onion/mushroom mixture over the chicken pieces, and topped it off with the COMBINED mushroom soups and gravy (thus eliminating the need to drag a hot dish out of the oven halfway through cooking time). Our chicken was very thick, so cooking time was extended. This is definitely the most tender chicken you could ask for! Served atop white rice with a crisp green vegetable on the side. Everyone raved.
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13 users found this review helpful

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