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

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Best Oatmeal Cookies

Reviewed: Mar. 7, 2001
I liked that these cookies are chewy, and the flavor was good, but they were a little too soft. They also looked very different from any oatmeal cookie I've ever made before, very flat and spread out. I think I would add more flour next time.
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1 user found this review helpful

Cranberry Cream Pie I

Reviewed: Oct. 26, 2002
I just finished making this and it's delicious! I added the zest of an orange along with the soaked cranberries, I think that really added to it and made it look pretty too. The only thing that keeps it from being five stars is that it could be more "sour creamy" tasing in my opinion. I might try adding more next time.
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5 users found this review helpful

Asparagus and Ravioli with Dijon Alfredo Sauce

Reviewed: May 6, 2003
As published, I am afraid I would not have cared for this at all. After reading the earlier reviews, I was warned and used far less mustard than called for, probably two tablespoonsful. The sauce was delicious for us that way. I added sauteed chicken breast chunks and sauteed sliced mushrooms along with the asparagus and ravioli. My husband and I enjoyed it very much. Next time I may skip the ravioli and just use fettucine or other pasta.
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2 users found this review helpful

Bacon and Tomato Cups

Reviewed: Jul. 5, 2003
I took this to a party and it was very popular! I followed the advice of previous reviewers and only added enough mayonnaise to moisten and hold the filling mixture together, which was about 1/3 cup. My other changes to the recipe were to cook the onion in a bit of the bacon fat before adding it to the filling mixture because I don't care for a sharp onion flavor. I didn't have any dried basil, so I added about 1/3 cup chopped fresh parsley (mainly for color) and a little chopped fresh sage and savory. It was a super easy recipe to prepare and the results look like you went to a lot of effort. I didn't find 1/2 a biscuit to be too much dough, I thought it made a pretty puffed appearance to the cups (I tried some with 1/2 and some with 1/3 a biscuit). Make sure your biscuit dough is cold for easiest separation into layers. My only negative about the recipe would be that I have never eaten canned refrigerated biscuits before, so the slightly sweet flavor of the dough was not something I was accustomed to. Nobody else seemed to care. I did think they tasted best after standing for 10-15 minutes rather than hot straight from the oven
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73 users found this review helpful

Cream of Fresh Tomato Soup

Reviewed: Jul. 5, 2003
I didn't like this at first. One thing I did do differently was to use a food mill to puree the solids and strain out the tomato skins rather than just straining it. That may have contributed to the onion flavor being stronger than anticipated. I'm going to reheat the leftovers and garnish with bacon crumbles and maybe some croutons and see if that livens it up. (...I just changed my rating to 4 stars, it was very good the second day! Much more mellow. I'll make this again.) My advice, DON'T add canned tomatoes or sauce, then it's not FRESH tomato soup and it will be very acidic. Run the solids through a food mill or blender to get the most flavor.
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86 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Jul. 26, 2003
I made a mistake and purchased hot fudge sauce rather than regular chocolate syrup. Though I don't know how it would have turned out using the syrup, the hot fudge sauce was a happy mistake. Very rich and smooth textured. I thinned the mixture a bit with some chocolate syrup because it was quite stiff after mixing with the peanut butter but it still wasn't easy to spread. I think the earlier reviewer's suggestion of putting the chocolate/peanut butter layer onto the ice cream sandwiches first, then the whipped topping would have made my assembly MUCH easier if I'd thought of it! Everyone loved this and it was so simple to make. The possibilities of other combinations of sauce and "sprinkly things" are endless and I am sure I'll make this again!
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167 users found this review helpful

Favorite Hamburger Bites

Reviewed: Nov. 22, 2003
This was really bad. Too salty and with a weird, almost sour flavor from the soup mix. I followed the recipe exactly and didn't make any changes, so I guess that's just the way it's supposed to be. We didn't like it at all. I was disappointed because it sounded like it would be good. Maybe the idea would work with sauteed onions instead of the soup and dehydrated kind. The artifical flavor is just too overpowering for me as the recipe is written.
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13 users found this review helpful

Roasted Asparagus and Yellow Pepper Salad

Reviewed: Jan. 31, 2004
Oh wow! The mustard lime vinaigrette in this salad is wonderful! I was worried that it might be kind of "weird" but I loved it! I'm not a big garlic fan so I only used one clove. I also put a bit of the lime zest into the dressing. I cut the bell peppers into strips rather than dice, I wanted bigger chunks. I roasted the onions along with the asparagus and peppers to mellow the onion flavor as well. I poured half the dressing on the warm vegetables, then set the salad aside while the rest of my meal cooked and then added the rest just before serving along with the almonds and parmesan. I don't know what "salad seasoning mix" is but the dish tastes great without it. It came out great and I had plenty of compliments from my guests. I'll make it again!
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38 users found this review helpful

Creamy Pasta Bake

Reviewed: Feb. 10, 2004
This is real comfort food! I browned some ground beef with onions and garlic and mixed it in with the rest of the ingredients before baking for a great one dish supper. Penne pasta was good. It makes a TON though, halving the recipe made enough for my husband and I plus plenty leftover. I think it's even better warmed over the next day! I have also made it with browned Italian Sausage added to the mixture and it's very tasty! I like to top with a little mozarella also.
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5 users found this review helpful

Chocolate Cakes with Liquid Centers

Reviewed: Feb. 16, 2004
Oh my goodness!! These are rich, delicious and sinful! And EASY! I followed the recipe ingredients exactly, using Ghirardelli bittersweet chocolate. I saw a similar recipe that said it is ok to set aside and refrigerate the prepared batter for a few hours, just remove and allow to come to room temperature before baking. I made the batter before dinner and took it out of the fridge just as we sat down to eat. I put them in the oven as we finished the meal. The cakes still looked a bit wet after 6 minutes, so I left them 2 minutes longer. I'm not sure if this was because the batter was still a bit cold when I put them in. I used pyrex custard cups and they didn't unmold too well, the one I tried to umold split and oozed all over the plate, but they tasted just as good eaten from the dish rather than unmolded. Another thing I discovered is that if you heat a leftover cake in the microwave for 30 seconds it bubbles up like a volcano and tastes nearly as good as fresh out of the oven!
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120 users found this review helpful

Apple Brownies

Reviewed: Mar. 5, 2004
I won't worry about whether this is a "brownie" or not because these moist bars are SO delicious! I'm glad to have found this recipe, it's one I've been looking for after tasting them at a potluck a while back. My husband would eat the entire pan! I chopped the apples rather than sliced, they distribute through the batter better in smaller pieces. I don't melt the butter, Ijust cream it with the sugar and beat in the egg. Don't be scared if the batter is stiff and it seems like it is mostly apples, that's how it is supposed to be and it will turn out fine. Also, when you take them out of the oven, sprinkle cinnamon sugar generously over the top...HEAVENLY!
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243 users found this review helpful

German Baby

Reviewed: Apr. 4, 2004
This is great! A memory from my childhood of a restaurant breakfast treat where they called it a "Dutch Baby". My cast iron skillet is only 9" rather than 10" so I ended up having to add about 7 more minutes to the baking time to compensate for the batter being less spread out in the smaller pan. I would have found the eggy-ness VERY unappealing if I'd taken it out at 20 minutes! The edges didn't burn, so it worked out fine. After cooking, I filled the pancake with cooked pork link sausages and sauteed apples with lemon wedges, maple syrup and powdered sugar on the side. It made a quick and different easy dinner. I think the batter could have used a speck of salt to it, but that is my only complaint.
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28 users found this review helpful

Strawberry Spinach Salad II

Reviewed: Apr. 11, 2004
This is excellent (even my Mom asked me for the recipe!). I made the dressing exactly as written except I didn't have poppy seeds. I love the sweet/sour/sesame oil combination, it's perfect, I wouldn't adjust anything about it. I used a package and a half of pre-washed baby spinach, putting only about 2/3 of the dressing on the salad. I'll be making lunch out of the leftover dressing and greens tomorrow. I can't wait to make this salad again when local strawberries are available!
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21 users found this review helpful

Golden Lemon Pound Cake

Reviewed: Apr. 24, 2004
This was good cake, although not 5 stars good. I used extra lemon peel, even so there wasn't a lot of "lemony" flavor. I was afraid adding much additional lemon juice could affect the recipe badly, so maybe next time I will try some lemon extract. The texture of the cake was not the fine, dense crumb I associate with the perfect pound cake either, more just your basic butter cake. It was a good "at home" dessert, but as is, I think I would have been disappointed serving it to guests or taking it somewhere. I'm going to try the rest of the cake tomorrow with sliced, sugared strawberries. It will be a very good foundation for berries, way better than store bought pound cake or sponge cake.
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Chocolate Yummies

Reviewed: May 2, 2004
These are easy, quick and tasty. They are kind of like a crispy, peanutty "s'more". The only downside would be that, for as fast and easy as they were, I seemed to have a LOT of dirty dishes when I was done. I don't have a glass 9x13 pan (and if I did, I'm not sure it would fit in my microwave!) so after I put the marshmallows over the graham crackers, I put the pan under the oven broiler until the marshmallows were puffy. I'll make these again. I'm wondering how they would be with a thicker layer of marshmallows.
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4 users found this review helpful

Baked Potato Soup I

Reviewed: May 9, 2004
This was an okay soup, but as is I don't think I would make it again. I add my agreement to the reviewers who have said it is bland. By nature, potato soup IS somewhat bland, so that isn't the end of the world, but there isn't enough "potato" flavor and that's where the bland factor is a problem. It tastes like white sauce with potato added instead of potato soup. Hints of sour cream and cheese are there but I expected they would be more dominant. I really wanted to like this soup better because it is a great combination of flavors. I think I will play with the idea on my own, maybe cooking some potato in the milk and then pureeing before thickening with the roux.
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2 users found this review helpful

Grandma's Five Cup Salad

Reviewed: May 10, 2004
I forgot how good this salad is. My mom used to make it all the time and I just rediscovered the recipe on this site. It is something that is easy, is from ingredients I normally always have on hand AND that everyone thinks is great. I usually add some sliced bananas too.
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3 users found this review helpful

White Texas Sheet Cake

Reviewed: May 10, 2004
When I found this recipe I was so excited! I love the chocolate version of Texas sheet cake and this one is just as great! I like to make one chocolate and one white for summer outdoor barbecues. 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!! It will be a moist, tender cake. Also, be SURE to use the 10 x 15 pan, NOT a 9 x 13 or it won't cook properly. It's *supposed* to be flat. I love the warm icing spread over the warm cake, no waiting for anything to cool! It makes a smooth, attractive cake surface too. Anybody I've ever served this to has been impressed by the flavor and moistness even if it's not fancy. But NOT for the timid sweet tooth! It's definitely sweet!
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114 users found this review helpful

Caramel Frosting VI

Reviewed: May 16, 2004
Very, very tasty! I used it on a 9"x13" pineapple cake and it was just the right amount of topping. It set up firmly and is the perfect texture, not too sticky-gooey to cut but not grainy either. Very simple to make also!
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3 users found this review helpful

Pineapple Butterscotch Squares

Reviewed: May 16, 2004
This is good. Very moist. I took it to work and several people said they couldn't stop eating it. Unfortunately, I don't care much for the taste of butterscotch chips and I found that they seriously overwhelmed the flavor of the pineapple. Not a fault in the recipe, simply my personal taste. In fact, I think I would like the recipe just fine with NO butterscotch chips (or possibly vanilla chips instead). I used Caramel Frosting VI from this site on it, which I think would work even better without the competition from the butterscotch chips. I found that I did not need to bake it for the 40 minutes stated as the minimum baking time, 35 was about right, so watch carefully. I am not sure why this recipe is under the "cookies" section, it was much more like a cake than a bar cookie when I made it.
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4 users found this review helpful

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