chellebelle Recipe Reviews (Pg. 11) - Allrecipes.com (1093987)

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Strawberry Pie V

Reviewed: May 18, 2006
Super delicious! I've made it twice in one week. The glaze is just firm enough not to be runny but isn't unnaturally firm. For a single pie use 1-1/2 cups water, 1-1/4 cups sugar, 3 tablespoons cornstarch and 3 tablespoons Jell-O powder. Also, add 1/4 teaspoon of salt and a couple of tablespoons of lemon juice (this really adds fresh flavor). Quarter the berries to get more glaze flavor mixed through, especially if the berries aren't the ripest.
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76 users found this review helpful

Cheesy Fried Potatoes

Reviewed: Apr. 30, 2006
An awesome comfort meal for a special treat! The only thing I do differently is to pre-cook the potatoes (just microwave while they are whole till barely soft, then peel and slice). The pan splatters less and they brown faster when you start with the potatoes already cooked.
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84 users found this review helpful

Chocolate Chip Crispy Cookies

Reviewed: Apr. 29, 2006
I changed the proportions to only 1-1/4 cups of flour and 1 cup of cereal and my dough came out fine. But I don't think the addition of the cereal did a whole lot for me. I probably wouldn't make again.
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14 users found this review helpful

Chocolate Chip Cookie Pie

Reviewed: Apr. 16, 2006
The flavor of this pie is great, it definitely tastes like its namesake. However, I think the recipe needs some modifications. My crust was nearly burned by the time the filling was set (1 hour 15 minutes) and it was saturated with butter. Also, my chocolate chips were melted into a solid layer at the bottom, not bits throughout the filling. Next time I will tke the advice of a previous reviewer who says they used 1/2 cup of butter. I will have to experiment to figure out how to get the filling done without an overdone crust. I think the filling could stand up to 350 degrees, so that may be the solution. Also, I think it doesn't have to be set all the way to the center before removal from the oven. The filling exactly fit a deep dish frozen pie crust (Marie Callendar's).
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46 users found this review helpful

One - Two - Three - Mexican Macaroni Salad

Reviewed: Apr. 15, 2006
This salad needs to chill for at least a few hours before serving. It isn't very good otherwise. The dressing is a very odd shade of pink and I was nervous to even taste it. I didn't like it when it was first done, but after an hour it was tasty. I think a whole teaspoon of garlic powder (the brand I have anyway) would be WAY too much. I used about 1/4 teaspoon. I added a can of kidney beans and I think they balance out the salad visually, texture and flavorwise.
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16 users found this review helpful

Easy Creamy Pork Tenderloin

Reviewed: Apr. 10, 2006
This is a good slow cooker recipe, but I honestly don't think you need to use a tenderloin for it. Cooking in a crockpot in a gravy is much more suited to a loin roast or chops in my opinion, they need slow cooking to stay moist and tender, a tenderloin doesn't really. Sauteed onion and black pepper are good additions.
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5 users found this review helpful

Marshmallow Treats

Reviewed: Apr. 9, 2006
This is always a satisfying sweet treat. I was craving a chocolate snack, so I melted 1 (1 oz) square of unsweetened chocolate in with the butter (used only 2 tablespoons to cut down on the fat).
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4 users found this review helpful

Tuna Pasta Salad with Dill

Reviewed: Apr. 7, 2006
This is how my husband likes macaroni salad (though I prefer it without tuna). I usually add 3 or so chopped hard boiled eggs to the mixture as well. Some chopped celery is a good addition too.
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17 users found this review helpful

Macadamia Clusters

Reviewed: Mar. 26, 2006
Complete decadence! My store did not have almond bark or confectioner's coating so I got white baking chips and followed the melting directions on the package (it calls for adding shortening to the chips when you melt them). My macadamia nuts were dry roasted and lightly salted. I didn't measure the orange zest, just used all from one whole orange. I've eaten three of these clusters and I don't want to stop!
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14 users found this review helpful

Coconut Macaroons II

Reviewed: Mar. 26, 2006
I've never been very successful with this recipe. The ones that don't stick to the foil and that get cooked to a firm state are really good, but there are far too few of those compared to the burned bottoms and uncooked middles.
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4 users found this review helpful

Crab Croissant-wiches

Reviewed: Mar. 26, 2006
This might be good also using frozen puff pastry dough instead of the packaged crescent rolls. A little more sophisticated yet just as easy and tasty.
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2 users found this review helpful

Napa Cabbage Salad

Reviewed: Mar. 25, 2006
Delicious! I didn't change a thing on the first try, but I will next time. I am in the camp that says "you can't have too much butter" but 1/2 cup really IS too much. I think 1/4 would be plenty, since with 1/2 I had to spoon the ingredients out of the butter and drain on paper towels. The sweet dressing is a refreshing change of pace. I'd like to add a sliced up grilled chicken breast and make it a whole meal and will try with peanuts for my almond allergic sibling next time.
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52 users found this review helpful

Cheeseburger Soup I

Reviewed: Mar. 19, 2006
First off, don't eat this soup if you have to do anything for a while after the meal, you'll be too weighed down! I'd rate this as average. It's thick potato soup with cheese and hamburger. I was surprised though at how good the addition of dried basil was. We garnished with a squirt of ketchup and dill pickle (my husband added a LOT of ketchup).
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2 users found this review helpful

Shrimpy Dressing

Reviewed: Mar. 18, 2006
This came out quite runny for me. It would be too runny to use for a dip even after I added a full pound of cocktail shrimp from the seafood counter. Maybe it depends on the size of your lemon. I used it as a salad dressing over lettuce wedges. To add a little more body to it, I put in some mayonnaise. For a dip I'd probably use cream cheese to stiffen it up a bit so it would stick to things. The flavor is similar to Thousand Island dressing.
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4 users found this review helpful

Sour Cream Marinated Chicken II

Reviewed: Mar. 11, 2006
For me, this was just ok, and my husband pushed it away after a couple of bites and wouldn't eat any more. The flavor isn't very good. Also, the crumbs on the underneath side of the chicken get all soggy and unappetizing, I'd suggest just topping the chicken with crumbs and leaving the bottoms uncoated.
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11 users found this review helpful

Eggs Benedict

Reviewed: Mar. 11, 2006
Just delicious. Toast your muffins just golden, not too crispy or it makes the Eggs Benedict hard to eat in my opinion. An easier way to make Hollandaise is in the blender. Place egg yolks in blender with the lemon juice (1 tablespoon is what I use) and other seasonings, turn blender on high speed for 5 seconds to blend. Melt butter in microwave until completely melted and hot. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds.
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484 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Mar. 11, 2006
Since this is a weeknight, last minute meal I don't usually have cream on hand, but milk works just as well. It just isn't quite so rich and that's not necessarily a bad thing! I add some sliced celery and carrots (steamed or cooked in boiling water till just tender crisp). You can also serve it over rice.
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1 user found this review helpful

Couscous with Dried Cherries

Reviewed: Mar. 5, 2006
I thought this was delicious. And it is a plus that it is so easy and quick! To perk it up just a bit, I sauteed about half of a small onion (chopped) until lightly browned in the butter in my saucepan before adding the broth and other ingredients. It was good.
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5 users found this review helpful

Seven Layer Dip II

Reviewed: Mar. 5, 2006
This is always such a hit! And it is easy to adjust it to personal tastes (guacamole-hater here!). I prefer this recipe to the one I saw that blended cream cheese with the sour cream, I think that's just overdoing it.
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32 users found this review helpful

Grilled Tuna Roast

Reviewed: Feb. 28, 2006
Very tasty, though I felt like the tuna needed a sauce or something to serve with it. The flavors of the marinade didn't penetrate very far into the fish. Pay careful attention to cooking time, it will vary depending on if your tuna roast is round and fat or long and skinny and you don't want to overcook it.
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20 users found this review helpful

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