chellebelle Recipe Reviews (Pg. 13) - Allrecipes.com (1093987)

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Rum Cookie Balls

Reviewed: Dec. 18, 2005
I'm not sure my review counts for much since I was forced to make some modifications to the recipe. We have a nut allergy in the family so I tried to think of a substitute and decided on cherries. I drained and finely chopped a 6 oz jar of marischino cherries. I then discovered I only had 1/4 cup of rum, so I added 1/4 cup of the maraschino juice to bring the liquid up to 1/2 cup. My rum balls came out quite nice, someone even asked me for the recipe. 1/2 cup of rum would make them very strong because they are pretty potent with only 1/4 cup!
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27 users found this review helpful

Yummy Quiche

Reviewed: Dec. 18, 2005
This was good, but the taste of the green chiles isn't very apparent. I think the bacon overpowers it. I sauteed my onions before adding to the egg mixture because I don't care for the sharp flavor they have otherwise. There was enough filling to fill two frozen store-bought (Marie Callendar brand) piecrusts.
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24 users found this review helpful

Peppermint Meltaways

Reviewed: Dec. 17, 2005
A very pretty cookie and tasty too. Delicate and buttery, like a shortbread. DO NOT overbake these. Cook only till just barely browned on the edges or they will be dry as dust!
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2 users found this review helpful

Dad's Kentucky Home Fries

Reviewed: Dec. 17, 2005
Very good potatoes. Not something we can get away with eating every day, but a special treat once in a while. I partially pre-cook the potatoes in the microwave (or use leftovers) so they cook up quicker and splatter less in the pan.
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18 users found this review helpful

Green Grape Salad

Reviewed: Dec. 17, 2005
Wow, I am amazed that such simple ingredients produce a salad so delicious! I put it together this afternoon for a brunch tomorrow and if I keep sampling it, there won't be any left by then. Instead of pecans I used toasted hazelnuts and mixed them with a few more tablespoons of brown sugar and sprinkled them over the top rather than mixing them in so they would retain more crunch. I used almost exactly 4 pounds of grapes. Half red, half green. There is plenty of dressing, you could probably increase the grapes by another pound, but it's a huge bowl full as it is. I will probably wait till summer to make it again, it was expensive in December!
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5 users found this review helpful

Cherry Bomb

Reviewed: Nov. 27, 2005
Yum! A "Shirley Temple" for grownups, who wouldn't love that?
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1 user found this review helpful

Homemade Noodles

Reviewed: Nov. 27, 2005
These are soooo good! No comparison to packaged "egg noodles". The chewy texture can't be beat. A few hints: -I don't think the recipe will turn out without the addition of a little bit of liquid, I usually add 2 tablespoons of milk along with the lightly beaten egg. -The dough is very elastic, let it rest for 10-15 minutes before rolling it out and it will be easier to work with. -Roll dough out to a 12"x16" rectangle, let rest 20 minutes, dust with flour, roll it up loosely, slice through the roll with a sharp knife (I do thinner slices than 1/2 inch). -Spread cut noodles out on a flour dusted tea towel to dry for an hour or two before adding to broth.
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493 users found this review helpful

Scented Applesauce-Cinnamon Ornaments

Reviewed: Nov. 25, 2005
Making ornaments with this dough is a lot of fun and the result smells delightful! 1 1/2 cups applesauce to 2 cups cinnamon works for me to get a clay-like consistency. Dust hands with cinnamon for handling. You can add a teaspoon of cloves, ginger and allspice to round out the fragrance. To get them dry quicker, bake on an ungreased cookie sheet at 150 degrees for one hour. Remove from the cookie sheets and bake on the oven racks for another hour and a half. (Don't roll thinner than 1/4 inch if you're using this method.)
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389 users found this review helpful

Green Bean Casserole I

Reviewed: Nov. 25, 2005
I made it to adulthood having never tasted "Green Bean Casserole" so this Thanksgiving I decided to see what all the fuss was about. Now that I have tried it, I think I can probably skip it for the rest of my life. The beans were so mushy and the sauce was bland.
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2 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: Nov. 24, 2005
This certainly satisfied my craving for macaroni and cheese! The only problem I had with it is that I think it was a little too "pasty". The flour thickening could be reduced a bit to make the dish more creamy.
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2 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Nov. 20, 2005
Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch oven sized pot to cook six sweet potatoes though. I left them in large chunks so they wouldn't disintigrate while cooking. The addition of vanilla is awesome but my family doesn't care for cinnamon and nutmeg in their candied sweet potatoes, so I added the zest of one small orange which added a nice flavor. I've made this twice now, once with the yellow "sweet potatoes" and once with the orange "yams" (though I guess they are all technically yams, my mom swears there is difference and only buys the "sweet potatoes"). The yellow ones came out firmer, the orange yams got mushy.
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42 users found this review helpful

Apple Lasagna

Reviewed: Sep. 11, 2005
Substitute cream cheese for the ricotta for a richer result.
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23 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Aug. 30, 2005
Mine never became really firm, but it did stay relatively in shape after I took it out of the plastic wrap and put it on the serving plate. Thinking about the recipe, all it really is is cream cheese frosting with chocolate chips in it, so the expectation that it would ever get as firm as a "real" cheese ball is probably unrealistic. Everyone who tried it thought it was really good and several people asked for the recipe. I thought the taste of butter was a little too dominant and I might try it with only 1/4 cup next time.
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4 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Aug. 30, 2005
I wouldn't say this "tastes just like cookie dough" but a lot of people thought it LOOKED like cookie dough. Mine never became really firm, but it did stay relatively in shape after I took it out of the plastic wrap and put it on the serving plate. Thinking about the recipe, all it really is is cream cheese frosting with chocolate chips in it, so the expectation that it would ever get as firm as a "real" cheese ball is probably unrealistic. Everyone who tried it thought it was really good and several people asked for the recipe. I thought the taste of butter was a little too dominant and I might try it with only 1/4 cup next time.
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1 user found this review helpful

Orange Cake

Reviewed: Aug. 14, 2005
This is a really good cake, nice texture and not too "from a mix" tasting. I had my heart set on making this before I checked to see if I had all the ingredients on hand and, of course, I didn't. I didn't have oranges or orange juice. What I did have was a bottle of Key Lime juice that needed to be used up. So I substituted 1/2 cup lime juice and 1/4 cup water for the 3/4 cup of orange juice and instead of lemon extract I added orange extract. I was a litle concerned the cake would be too tart from all that lime juice. It definitely is tart, but not too much so, especially with the glaze over it. I'll make this again, next time hopefully I'll have orange juice! If you like icing on your cake, don't expectit from this recipe, the one included here is more a syrup intended to soak into the cake.
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2 users found this review helpful

Glazed Apple Cream Pie

Reviewed: Aug. 7, 2005
This is very good. I served it after it had only been in the refrigerator the suggested 1-1/2 hours so it was still warm and I thought it was almost too sweet. After a complete chilling it didn't seem as overpoweringly sweet though. My husband, who doesn't like his apple pie fooled around with said "this is really good," and asked me to make it again. High marks from him means it must be good!
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20 users found this review helpful

Seared Tuna with Wasabi-Butter Sauce

Reviewed: Jul. 10, 2005
There is a restaurant near us that serves seared Ahi tuna with wasabi butter and a pineapple chutney that I absolutely love. This recipe means I can make it myself too! The sweetness of the pineapple chutney is a perfect addition to the tuna and wasabi flavors, give it a try! Serve with jasmine rice and steamed vegetables for a plate full of heaven. This is a recipe for a good fresh pineapple chutney that I found: 2 tablespoons vegetable oil 1/2 red bell pepper finely diced 1/2 sweet onion finely diced 2 tablespoons minced fresh ginger 2 cups fresh pineapple medium diced 1/2 cup white vinegar 1/3 cup brown sugar 1 teaspoon salt In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger. Sauté one minute. Add pineapple, white vinegar, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.
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27 users found this review helpful

Easy Enchilada Casserole

Reviewed: Jul. 10, 2005
So easy and so delicious! I've been making chicken enchiladas like this for a long time. I tend to dislike recipes based on "cream of..." soups but this is one of the few that I wouldn't change at all (other than light sour cream and Healthy Selections soup).
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6 users found this review helpful

Smoked Salmon Spread

Reviewed: Jul. 10, 2005
This is the salmon spread recipe I've been looking for! I could make a meal of it it is so yummy! I like it on Ritz crackers.
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95 users found this review helpful

Texas Sheet Cake II

Reviewed: Jul. 9, 2005
This is THE Texas sheet cake recipe! Exactly the same as the one I got from my Mom. It always turns out so moist and delicious. (And yes, sweet!). The recipe doesn't mention pan size that I can see... be sure and use the large jellyroll size pan (15"x10") not a 9x13 or it won't cook right. It comes out to be quite a thin cake, it is so sweet you don't want a big thick piece! If you've never made a Texas sheet cake before, you will doubt the odd preparation method and probably be concerned that there is no possibility that it will turn out when you see the runny batter, but don't worry!!
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68 users found this review helpful

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