chellebelle Recipe Reviews (Pg. 1) - Allrecipes.com (1093987)

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Chewy Chocolate Cookies II

Reviewed: Dec. 23, 2009
The instructions for this recipe really should indicate chilling the dough. It will cut down on the flatness of the cookies. Even with chilling though they are still fairly flat cookies, but there isn't anything wrong with that is there? They are delicious, moist, and chewy. Like the edge piece from a pan of brownies. I put an unwrapped Andes mint on each as they came out of the oven and swirled the chocolate after it was melted to make a yummy mint cookie for my holiday baking.
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10 users found this review helpful

Cream Cheese Cookie Cups

Reviewed: Dec. 22, 2009
The Cream Cheese Cookie Cups had a disappointing reception at a potluck I took them to, I brought most of them back home again. A couple of people commented that they really liked them, but not most. I found them extremely sweet (and that is a rare response for me!). I think it is the store-bought cookie dough. If I make them again, I'll try it with homemade (using mini-chocolate chips). I did enjoy very much piping the filling into the cups! And don't worry about getting the dough in the mini muffin tin perfectly, it will puff up in baking and fill the cup fairly evenly no matter how you stuff it in there.
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18 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 26, 2009
We grew brussels sprouts in the garden this year, just for Thanksgiving. I've never liked them, but my folks do. My sprouts were on the small side so it only took 30 minutes to be a nice roasty brown. I was totally shocked to discover how sweet and delicious roasted brussels sprouts are! I did not use as much salt as called for (I did use Kosher but not as much) because we need to watch the sodium.
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10 users found this review helpful

Cider Cheese Fondue

Reviewed: Nov. 15, 2009
This turned out well, though it was so rich we all felt a little unwell after making a meal of it. I deviated from the recipe in that I used flour rather than cornstarch with the cheeses. I am also glad I had read the hint of adding a little lemon juice to keep the cheese smooth. I used a combination of sharp New York white cheddar, Jarlsberg and double cream gouda. I think it is more approprite as part of a party buffet where you just eat a little bit of it.
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5 users found this review helpful

Chocolate Orange Fondue

Reviewed: Nov. 15, 2009
UPDATE- Looked in the fridge later and discovered I accidentally used half and half instead of heavy cream. That would be the cause of my failure, both the curdling and the thinness. Half and half NOT a reccomended substitute. This didn't turn out at all for me. First of all, adding the orange juice to my heavy cream managed to make it go sour and start to have little clumps in it. Then when I added the chocolate, it melted but you could still see the white globs from the cream. The texture seemed grainy and yet it was quite thin. There also was not much orange flavor and overall it didn't seem sweet enough to me.
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6 users found this review helpful

Summer Doritto Salad

Reviewed: Nov. 3, 2009
A super easy supper. I like it with Fritos even more than Doritos. Thousand Island dressing is another dressing option, too.
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6 users found this review helpful

Broccoli Cheese Soup VI

Reviewed: Oct. 4, 2009
This recipe is a good starting point but I wouldn't have liked it if I'd stopped where the recipe instructions did! It needs pureed to meet my expectations of broccoli cheese soup. To include that step, I added the broccoli to the broth/flour mixture but waited to add the cream and the cheese. Once the broccoli was tender, I scooped it into my blender with a slotted spoon and added some of the liquid and zipped it up until smooth and returned it to my pan. Then I added the cream and cheese. I agree with those who say it needs more cheese, I added probably double the amount (until I could taste it in the soup). Depending on your broth, you will definitely need to add salt as well.
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4 users found this review helpful

Butter Meltaways

Reviewed: Aug. 24, 2009
These are seriously addictive cookies. I first had them as a kid at a great Aunt's home and we've always called them Auntie Edna's cookies. They defy description, crisp but delicate and tender... melt-in-your-mouth is not an exaggeration. For even more delicacy, you can use all powdered sugar. And in spite of the recipe submitter's cautioning, you can use shortening instead of butter, the flavor is plainer and you definitely need 1/4 tsp of salt and a tsp of vanilla when there's not butter for flavor, but the texture is fabulous. Roll chilled dough in balls and press down with the bottom of a sugar dipped juice glass for perfectly shaped cookies.
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8 users found this review helpful

Quiche Lorraine II

Reviewed: Aug. 22, 2009
I really enjoyed this quiche, but it takes some time, quite a lot more than the recipe indicates. All the quiches I've made in the past you just poured the egg/milk mixture in on the filling ingredients and popped it in the oven. With this recipe, I spent at least 30 minutes at the stove just stirring the custard until it began to thicken and I was starting to think it NEVER was going to show signs of thickening! I used more than 1/3 cup of ham, that sounded like way too little, I probably used about a cup of diced ham (from a ham steak), which I browned in a skillet until all the excess water cooked out of it (it would have left my quiche pretty runny if I hadn't done that). I also added some sauteed mushrooms. I had maybe 1/2 cup more egg mixture than would fit in the crust because of the extra filling ingredients. The 30 minute cook time was perfect, I had brown crust and the egg filling was set. You do really have to spend some time cooking that filling on the stove over low heat though to get it to the point that it's beginning to thicken. I am not entirely sure that the result was worth the extra effort, but it was a very nice textured quiche.
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12 users found this review helpful

Jordan Marsh Style Blueberry Muffins

Reviewed: Aug. 16, 2009
These muffins are tender, moist and full of blueberries. I'd compare them very favorably to a bakery muffin, quite sweet and with a cake-like texture. Some homemade muffins have a coarse crumb that doesn't keep very well and is best when still warm. These actually seem better when completely cool and keep ok for a day or so. I used butter instead of shortening as the recipe author suggests and didn't measure the berries, just added until it looked about right. The batter was quite stiff, I had to spoon mounds into my cupcake tin filled with foil liners and it came up above the rim of the cups quite a bit. I was worried that the batter would run over, but I think the stiff batter and the 5 minutes at 450 and then turning the temperature down to 375 for the rest of the cooking sets up the tops so they stay put. They didn't dome up really high, but they weren't flat or sunken. Definitely my new blueberry muffin recipe. And if you were wondering about the name, Jordan Marsh was a department store in New England that sold blueberry muffins with a sugar topping.
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12 users found this review helpful

Big Guy Strawberry Pie

Reviewed: Jun. 28, 2009
Delicious filling. I didn't make the crust, I just made a regular pie crust instead. The filling is great because the Jello gives the filling an extra strawberry kick. The amount of cornstarch is just right so the filling isn't soupy, yet it's not rubbery-firm either. The only modification I made was to add a tablespoon of lemon juice for some contrast to the sweetness. This is my go-to recipe, it's so easy (especially if you use a pre-made pie crust).
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5 users found this review helpful

Pomegranate Feta Salad with Lemon Dijon Vinaigrette

Reviewed: Jun. 1, 2009
I didn't make the salad, but I am rating the recipe for the dressing. I wanted a lemon vinaigrette to marinate some blanched, chilled asparagus. It was delicious! I don't know about the "too tart" that other reviewers mentioned, it didn't seem that way to me. I guess it could depend on the size of the lemon and the quality of the vinegar could vary too. I loved the fresh taste the lemon zest brought to the dressing.
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18 users found this review helpful

Berries 'N' Cream

Reviewed: May 31, 2009
I grew up calling this dish Strawberries Romanof. It's really delicious and can be served several ways. Make layers of sliced berries brown sugar and sour cream in a parfait glass or serve whole berries with separate dishes of brown sugar and sour cream for dipping, or combine the sugar and sour cream as directed here. ANY way you do it will be a light and elegant dessert.
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5 users found this review helpful

Grandma Sal's Peach Kuchen

Reviewed: May 26, 2009
I picked this recipe because I had some whipping cream that needed used up and I had all the rest of the ingredients. One of my guests told my husband "If you weren't married to her, I'd marry her just for this dessert!" but I was on the fence about it when I tried it the day it was made (as recommended, still warm, an hour or so out of the oven). I felt like it was super sweet and the crust was a little dry. However, when I tried it the next day I really enjoyed it. The sweetness of the fruit layer blended more with the crust and the custard. The crust absorbed a little of the moisture of the top layers too, and it was very yummy. I used frozen sliced peaches and they worked great, they were done just right with the suggested cooking time.
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7 users found this review helpful

Yummy Taco Salad Dip

Reviewed: May 26, 2009
This one is a classic that never fails to please. I made mine in a pyrex baking dish that was about 10"x10" and I felt as though 16 oz of cheese was a bit too much (I'd already grated a pound so I put it all on), I think it really depends on how big the surface area your dish of choice is. Also, I would definitly suggest seeding your tomatoes before dicing them, it will prevent the dip from getting wet and it will keep a lot better. This is one of those recipes I can never stop myself from eating too much of.
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18 users found this review helpful

Grilled Tuna with Pineapple Salsa

Reviewed: May 22, 2009
Tasty salsa! However, I wouldn't recommend following the cooking time here, you don't want tuna steaks done to the "flake" stage, that will leave them very dry. Try cooking like a rare steak (ahi tastes a lot like steak in my opinion!) at least leave it pink in the middle, I like it red, 125 degrees internal temperature.
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24 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 16, 2009
I followed the recipe exactly, including following Lovestohost's hints about freezing the cookie dough thoroughly and being very careful not to overbake. I topped them with a whipped chocolate buttercream. The result was a cupcake with a center of unbaked cookie dough, which I assume is the intent. I didn't love it, but I'm not going to rate it low because I think it's a matter of taste not the recipe failing. If you are a "cookie dough" sort of person you'll probably enjoy this. I didn't get a positive review from my husband and I thought they were just ok too. I'll take the rest to the office and they'll probably vanish in seconds though!
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64 users found this review helpful

Monte Cristo Sandwiches

Reviewed: May 10, 2009
I am not a fan of adding nutmeg and cinnamon to the egg mixture. I like a monte cristo sandwich not a french toast sandwich but the rest of the ingredients in this recipe are spot on. I also prefer to just dip the assembled sandwiches in the egg mixture and cook. You just have to keep the heat at medium so that the bread cooks slow enough to cook all the way through and to melt the cheese and heat the meats. Sprinkle finished sandwiches with powdered sugar and serve with strawberry jam for dipping and it's just like the restaurants serve.
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4 users found this review helpful

Cheese Quesadillas

Reviewed: May 10, 2009
Such a quick, easy snack or lunch (so easy I eat more than I should!) and very versatile. You can stick with the basics, or add olives, leftover meats, or top with sour cream. I usually cook them in a non-stick skillet instead of the broiler.
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3 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: May 10, 2009
I love hard boiled eggs and this recipe is foolproof. It's great to have some in the fridge to garnish salads, to take for lunch or for a quick protein snack. I don't think you need the 2 hour chill time before peeling though. I just leave them in the ice water and peel them once they are cool enough to handle.
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7 users found this review helpful

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