chellebelle Recipe Reviews (Pg. 5) - Allrecipes.com (1093987)

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Honey Chicken

Reviewed: Oct. 27, 2007
I was not a fan of the curry powder (though I think I smelled it more than tasted it) it just didn't appeal to me with the rest of sweet citrusy flavor of the marinade. I patted the chicken dry and grilled the chicken breasts on the gas grill and they came out nice and moist with the outside nicely caramelized. Next time I think I'd try it with all lemon juice and no orange, and maybe garlic and dijon mustard.
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4 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Oct. 14, 2007
I was happy with the result of this recipe (even though I didn't have any beer to use in the cooking liquid). I was concerned because some reviewers said it tasted like pot roast and I definitely didn't want pot roast! I used a sirloin tip and it wasn't "pot roasty" at all. I am sure that if you use chuck roast, you WILL get pot roast! DH liked it a lot, he doesn't like deli roast beef for French dip, so this is great. Was making this off the pantry shelf, so I used canned beef broth, dry Lipton onion soup (which I won't do again, it has a bitter overbearing taste!) and a package of au jus to make up for no beer. I'll buy the correct ingredients needed to try it per the recipe next time.
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1 user found this review helpful

Special Sweet Potatoes

Reviewed: Oct. 7, 2007
I liked this, my husband said it was a little too much orange juice flavor. I scaled the dish to 6 servings, so maybe the proportions needed adjusted. It is easier than candied sweet potatoes or sweet potato casserole, so that's in its favor, maybe I'll play with the recipe.
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5 users found this review helpful

Chocolate-Filled Cream Puffs

Reviewed: Oct. 7, 2007
Very delicious. However, if you make six puffs from this dough, you'll have some really big cream puffs! I elected to measure my dough out with a large cookie scoop and got about 20 bite sized puffs. I reduced the cooking time due to the smaller puffs (though they came out a bit eggy, so I reduced too much, I'll have to experiment on the timing). The filling was very delicious, at first I thought it wasn't going to work because it gets quite stiff at the end of the addition of the confectioner's sugar, but that's good, it means it won't get weepy while the puffs sit. The only thing that wasn't 100% good was the glaze. It tastes good but looks a bit grainy.
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13 users found this review helpful

Cranberry Sauce I

Reviewed: Oct. 7, 2007
This is a tasty sauce, and how much easier can it get? I think orange goes great with cranberry. I added the zest of an orange along with the juice. Mine wasn't a stiff sauce like canned cranberry sauce is, but it didn't run all over your plate when you dished it up either. I made two batches of this sauce, one I boiled only until the berries stopped popping, it tasted bright and fresh and orangey. The second batch I boiled five minutes past the berries all popping, the flavor of that batch was much less fresh.
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10 users found this review helpful

Turkey Cranwich

Reviewed: Oct. 6, 2007
I love this sandwich! Except for the walnuts. It doesn't need them for my tastes. One of my favorite parts about Thanksgiving is the sandwiches from leftovers, it's just not the same with deli turkey!
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5 users found this review helpful

Old-Fashioned Chicken and Noodles

Reviewed: Oct. 6, 2007
This is a good chicken stew. I prefer to use lots of sliced carrots instead of a shredded carrot. Beware, the noodles are kind of like German spaetzle or drop noodles, not big biscuity dumplings or rolled out egg noodles.
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4 users found this review helpful

Chocaroon Cake

Reviewed: Sep. 29, 2007
Great cake, especially considering it begins with a mix. I had to hunt to find an easy recipe that used ingredients at hand because I didn't want to spend a lot of time and I didn't want to go to the store. I'm glad I found this one. The cake is moist and the coconut filling tastes good, though I wish it was a teeny bit sweeter (like Mounds and Almond Joy). Moist enough not to need frosting, though I used a chocolate glaze on mine.
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2 users found this review helpful

Hard Chocolate Glaze

Reviewed: Sep. 29, 2007
Beautiful and delicous! I let it cool until just before it set up so I could drizzle over my cake and have most of it stay on the cake rather than run off. Careful though, it goes from stirrable to firm fast! I like that this uses semi-sweet chocolate instead of chocolate chips. I know they are nearly the same, but I think the flavor is better (DH says he'd like it to have some milk chocolate combined with the semisweet) .
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3 users found this review helpful

Fried Apples

Reviewed: Sep. 23, 2007
This was good but nothing spectacular. I didn't even consider using vegetable oil, butter is the only way to go for this recipe as far as I'm concerned. I used real maple syrup and I could barely taste the flavor, it was just sweet. I think it needs a sprinkle of cinnamon.
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10 users found this review helpful

Mushroom Pie

Reviewed: Sep. 16, 2007
Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning it into tiny turnovers for an appetizer. I only made one ingredient substitution, which was to use sour cream (added off the stove with the cheese) instead of heavy cream (didn't want to go to the store). I did have an issue with the recipe instructions. Putting the onion, bacon and mushrooms in the pan all at once resulted in the bacon staying quite unappetizingly flabby and pink and streaked with fat. I had to cook the mixture WAY longer to get the bacon to render most of the fat. I'd suggest cooking the bacon a few minutes, then adding the onion, cooking again for a bit and finally adding the mushrooms and cooking until they are done. Also, puff pastry rises and gets crisp better at 375 than the 350 the recipe calls for. I'd definitely recommend trying the recipe with puff pastry. The crispy lightness is really nice.
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255 users found this review helpful

Easy Apple Strudel

Reviewed: Sep. 13, 2007
We like to make this for an apple dessert that's a ton quicker than apple pie. Really easy! However, I prefer to cook the apple filling in a saute pan on top of the stove till slightly softened before putting in the pastry to end up with a more done result without overbrowning the pastry. And definitely add some cinnamon to the filling!
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81 users found this review helpful

Pear Crumb Pie

Reviewed: Sep. 8, 2007
This was an attractive and tasty pie (that used up some of the big harvest our pear tree produced this year!). I used a 10-inch tart pan instead of a 9-inch pie plate, so because of the greater surface area, I used a whole cube of butter plus 4 more tb of flour and 2 more of brown sugar for the crumb topping. I think 400 degrees was too high for the oven temperature after the crumb topping was on, it was too brown 5 minutes before baking time was up. My only complaint was the ginger, I used only 1/8 tsp, and it still seems like it dominates the flavor.
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8 users found this review helpful

Oaxacan Tacos

Reviewed: Sep. 2, 2007
I like this with some shredded cabbage instead of the raw onion and some crumbled cotija cheese sprinkled over. I think grilled onions would be good too (I can't eat them raw). I don't know if it remains Oaxacan style still when I do that, but it's good!
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3 users found this review helpful

Ooey Goey Cake

Reviewed: Sep. 2, 2007
Sometimes called "Gooey Butter Cake". It is really sweet, so skip this if you don't care for sweet desserts. But it wasn't as heavy as I thought it might be considering the ingredients. It also doesn't have that "cake mix" taste which surprised me. Paula Deen suggests some interesting variations on this recipe, with pumpkin pie filling added to the cream cheese, or crushed pineapple, or lemon or chocolate or mashed bananas. You can doctor up the cream cheese layer many, many ways.
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39 users found this review helpful

Vienna Schnitzel

Reviewed: Aug. 26, 2007
It was ok. I used veal, and some pieces were good, others tough and dry. I think it was because the thickness of the meat was a bit variable. I think pork would be better. The coating seemed to absorb quite a lot of oil as well.
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1 user found this review helpful

Best Marinara Sauce Yet

Reviewed: Aug. 25, 2007
30 minutes of cooking isn't enough for a deep, mellow sauce yet is too long for a more "raw" sauce. The tomatoes remain very acidic. I prefer a sauce cooked for several hours. A pinch (tiny!) of baking soda can mellow the acid as well.
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4 users found this review helpful

Fried Zucchini

Reviewed: Aug. 23, 2007
Not a success. The cornmeal doesn't adhere and is very gritty all by itself on the zucchini. I enjoyed a recipe that used seasoned breadcrumbs as the breading and an egg wash dunk to get the breadcrumbs to stick better than this alternative.
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26 users found this review helpful

Southern Fried Chicken

Reviewed: Aug. 22, 2007
The chicken came out great, the classic fried chicken. I brined the chicken pieces first for about an hour and a half. I just used pepper and seasoned salt with the flour in the coating. I did the frying in an electric frying pan because my cast iron skillet is tiny, it was great for controlling the oil temperature.
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4 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Aug. 22, 2007
I tend to disagree with reviewers who give a recipe a lower rating because it is "bland". My thought is that the ingredient list pretty much makes that evident and if you like spicy food, don't pick a mild flavored recipe, or make allowance for your tastes when rating. In the case of this casserole, the flavor is fine but I think it needs some color. Sauteed mushroom, peas, red bell pepper, maybe broccoli, anything to relieve the whiteness. That would also make it a more complete meal in a dish. I stirred a little parmesan into the soup mixture since I had some on hand and put some shredded cheddar under the cracker crumbs. A comforting meal but DH didn't agree, he said it was too much like tuna noodle casserole.
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5 users found this review helpful

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