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Sour Cream Chocolate Frosting

Reviewed: Jun. 16, 2011
I read all the reviews and was going to cut back on the sugar, but I'm glad I didn't. Not sure why you would cut back, I didn't find it to be that sweet at all - still much less sweeter than store bought frosting-in-the-jar type stuff. The biggest problem I had with this is that it was too thin, and didn't make enough to cover a regular double layer (two 9" rounds) cake. I made extra right off the bat and I'm glad I did. I wasn't really impressed with this at all, and btw, I didn't taste any hints of sour cream at all. I'd have to say go find another recipe if you're looking for a really good frosting.... Three stars for flavor, but I'd give it two for the thin consistency.
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One Bowl Chocolate Cake III

Reviewed: Jun. 16, 2011
You know, I'm torn about reviewing this only because it got so many great reviews. I'll just give you mine and let you do with it what you will. I'm a pretty experienced baker and cook, and yet, my cake fell. I've never had a cake fall on me, ever. I didn't open the door, nothing mysteriously fell off the table on to the floor, Nothing - and these cakes fell. Ok, so moving forward... These cakes were almost like brownies. Nothing cake-like about them, really. The flavor was good, if you're looking for a cake brownie type flavor (which I was not) and the consistency is definitely not spongey like cake but thick and crumbly like brownie. To be honest, I wasn't all that impressed with this. I didn't make it because it was easy, I made it based on the reviews... and either I made a different cake than everyone else, or they just haven't had really great chocolate cake...lol. I gave three stars, reluctantly.
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One Bowl Brownies

Reviewed: Apr. 11, 2011
I just made these a few hours ago. I wanted to give this 3 stars but I didn't follow the recipe to the letter so I can't blame the creator. I substituted 3/4 cup of cocoa and 1/4 cup of oil for the unsweetened chocolate and while the flavor was incredibly chocolaty and delicious, the consistency was totally off. These were very loose and gooey - not a good gooey, almost like an underbaked gooey. I cooked them for 35mins and they taste fantastic, but it's almost as if you have to use a spoon with them because if you held one it would jsut mush apart in your hand. I almost added another 1/2 cup of flour to it but decided to just make it the way it said to first. Next time I'll definitely add 1/2 cup flour or decrease the oil to 1/8 cup. Really delicious, just completely unmanageable. Oh, and PS - I coated the 13x9 dish with tons of PAM and they didn't stick at all. They're also REALLY thin in a 13x9 pan, might put them in the 9x9 pan and boost the bake time by like 12-15mins and see what happens.
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Awesome Slow Cooker Pot Roast

Reviewed: Apr. 4, 2011
OUTSTANDING! I do add veggies to mine though - I add baby carrots, a few cut up potatoes, a container of pre-sliced mushrooms, and a jar of pearled onions. It's AMAZING! Just typing this now makes me want to make it for dinner tomorrow...lol.
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Ham 'N' Cheese Quiche

Reviewed: Apr. 4, 2011
This is the easiest quiche ever! And, following it to the letter, it tastes awesome too! I didn't even need to tweak it! I've made it 4-5 times now and I'll be making it again for sure!
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1 user found this review helpful

Fluffy Pancakes

Reviewed: Apr. 4, 2011
Only one thing needs to be added to these - vanilla. You add that and these are the greatest pancakes EVER! I've made them about 15 times now and they just don't get old. Just typing this now (it's almost 9pm and I just ate dinner) makes me want to make up a batch...lol. They are our go-to pancake each and every time now. Seriously, these are amazing...
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Slow Cooker Chicken and Dumplings

Reviewed: Apr. 4, 2011
I've made this about 7-8 times now so pay attention to the following review! lol! 1. Not only do you not need the onions, I think they take away from the recipe. Leave them out and you'll be happy you did. 2. DO NOT SUBSTITUTE CREAM OF MUSHROOM. I did this once just for the sake of seeing if it tasted ok and no, it didn't. At all. And I love cream of mushroom soup... but it just didn't taste like ckn and dumplings. 3. Definitely use cnk broth instead of water. The difference in flavor is huge. 4. Don't be afraid to use enough broth - generously cover the ckn... the biscuits will soak up some of that broth. 5. Speaking of ckn... DOUBLE IT. Better yet, use ckn tenders! If you don't double the ckn, you're left with a whole lot of juice, a decent amt of dumplings, and hardly any ckn. 6. As for biscuits: I've done store biscuits and I've done Bisquick drop dumplings (recipe on the side of their box). For me, it's a toss up as to which I like better. The pre-made is really easy and cook nice, but the Bisquick tastes so much more authentic. It's just as easy really, but you need to be sure you drop them no bigger than a teaspoon because they plump up a lot. 7. I put this on 6 hours and at the 4 hour mark, I add the dumplings/biscuits. 8. Doctor your gravy - I've added anything from garlic and onion powders, to Adobo, savory, parsley, celery salt. Oh, and it will need a bit more salt. Keep checking it to be sure it's not bland. Overall, enjoy this recipe, it's AMAZING!
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Savory Glazed Meatballs

Reviewed: Apr. 4, 2011
These are addictive! I made it as stated, but maybe used a tiny little bit less jelly so they wouldn't taste overpowered and I think I made the right decision for my taste. These will definitely be a huge hit if you make them - they were when I made them, and I finished the left overs (I had 6 people and 5lbs of meatballs...lol... by design, so I could eat the rest! lol!) the next day with the family. Great and really quick recipe!
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4 users found this review helpful

Balsamic Bruschetta

Reviewed: Apr. 4, 2011
This was really a great recipe. I've made this many times before using other recipes, but this one I think was the best. You DEFINITELY have to scrape out the insides of the plum tomatoes - all those seeds and pulp will water it down a ton and you don't want that. I made it as stated and it was great, but next time I'm going to shred some fresh mozz into it and it'll just be that much better! EXCELLENT recipe!
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5 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Apr. 4, 2011
This is FANTASTIC. I don't think I'd change a single thing. I made it as the recipe says and it was delicious.... but then I made it again, and again, and again... and I've added a little to it. Now I almost double the soy and the onions. And don't overcook the onions, they taste better when they have a little crunch to them in this rice. I've done it where I added the weeks leftover pork, steak and ckn to it with peas and bean sprouts and it was out of this world. Really, really outstanding. Who knew making fried rice was so easy???
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Balsamic Roasted Pork Loin

Reviewed: Apr. 4, 2011
This was tasty, but still, a bit plain. The flavor was great, but I think I'd have to add caramelized onions or something to it.
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Delicious Easy Chicken Francese

Reviewed: Apr. 4, 2011
I think this was really good and definitely really easy, but I gave it 4 stars because the sauce is too thin and you definitely don't need to turn the oven on at all. I would also watch now big the lemons are - I had 2 huge ones and the lemon flavor was overpowering so I had to cut it with more ckn broth. Next time I will either use flour instead of corn starch or use more cornstarch because it was too thin. I made the ckn as written and made the sauce as written, but then just added the ckn to the sauce and called it a day... no need to put in oven at all. Overall, it was pretty darn good.
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6 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 21, 2011
I thought these were ok, but way too much oatmeal in them and not enough chocolate chips. Perhaps it's just my own preference, not sure. I followed other suggestions and added 1/2c flour, bumped the baking soda to 1tsp and only used 1/2 tsp of salt. I baked for 12mins at 325 and they were raw in the middle. I bumped it up to 350 for another 6 mins and they were over cooked. I'd have to say that maybe 10mins at 350 would work better. I prefer the Oatmeal Chocolate Chip Cookies I, By: Sheryl Juergensen. They are by far a better cookie.
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Easy Turkey Gravy

Reviewed: Aug. 31, 2010
GREAT AND EASY! Here's what used/did, as I didn't have exactly the same ingredients: I browned the turkey neck and giblets in a sauce pot and added 5 cups of ckn broth, brought to a boil & took out the neck & giblets. I added a can of cream of ckn with herbs soup because that's what I had, and I really think it added a little something extra that made it that much better. I then added some garlic powder, onion powder, lots of fresh ground pepper, and some ground savory (herb). I added 1/4 cup of flour to 1 cup of warmed milk - I did that because I thought the 1/3 was a bit much, and I was right - 1/4 was more than enough. I slowly poured it into the gravy while whisking and it thickened up immediately. Because it was so thick (it wasn't paste or anything, but it was definitely more creamy than a gravy), I added tons of pan drippings to the finished gravy, which not only thinned it out a tiny bit, but added A TON of flavor! I did NOT add any salt - you really don't need it (and I LOVE salty food). This gravy was SO ridiculously easy and SO delicious... I'll be making this a regular staple when make turkey or chicken. PS - this gravy is NOT enough for 28 people/servings. It makes a LOT of gravy, but if your family is anything like mine, then this is enough for about 2 dozen people. Again, just delicious!
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Simple BBQ Ribs

Reviewed: Aug. 18, 2005
I was always too intimidated to attempt making ribs. All I can say is WOW! They were so easy to make... I DID modify the cooking time: I boiled for only 1 hour and then cooked in the oven for only an hour as well. I wanted the meat tender but not falling completely off the bone as you picked it up, so I cut down on the cooking time (the meat still falling off the bone, but only while you were eating them, not while you were handling them). I also used pork baby back ribs, if that helps any of you... When boiling, I added salt and pepper, garlic and onion powder, and adobo seasoning. I did use a lot of seasoning, too (probably a teaspoon of each if not more - I used a big lobster pot to boil them in). I took some reviewers recommendations and I used the Sweet Baby Ray's BBQ sauce. They have 3 or 4 different flavors, and instead of picking just one, I chose 3 different kinds and mixed them together: spicy, honey BBQ, and regular. Buy one bottle of sauce per rack of ribs you make, and buy one extra bottle as well! Some here basted theirs many times - I found that I only needed to do that twice. I cooked them in the oven for 30 mins, flipped them, recoated with sauce, and cooked another 30 minutes. And, I did all of this the night before a party. The day of the party, I separated all the ribs and cooked them for an additional 15 minutes on the BBQ... They were UNBELIEVABLE. I hope this info helps!!!
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White Chocolate and Cranberry Cookies

Reviewed: Nov. 10, 2004
I didn't originally think this would be tasty, because the idea of fruit and white chocolate just didn't sit well with me, but I wanted to make things that I thought were different. Well, this was totally different than I imagined, and this cookie was fantastic! I highly recommend adding it to your christmas cookie list!
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Cindy's Pumpkin Pie

Reviewed: Nov. 28, 2003
FABULOUS!!! Made this for Thanksgiving yesterday, specifically for my mother-in-law, who claims to be pumpkin pie connoisseur. She said it was EXCELLENT, and that it looked like a professional bakery pie! GOOD INFO TO KNOW: Most important - MELT THE ICE CREAM IN THE MICROWAVE UNTIL IT'S *WARM*! This prevents separating. I didn't use room temp eggs (forgot). Don't add flour to thicken - it's really not needed. It will look very runny, but have faith :o) I cut the sugar to 1/2 cup. I didn't add vanilla, but will do so in the future. I used pumpkin pie spice instead of using separate spices, but still used cinnamon separately as well - and added a bit extra. The recipe WILL fill two 9" reg. depth pie crusts - do NOT fill to very top and they'll be fine. Filling will take a total of *1 full hour* AFTER the initial 15 minutes. BE SURE TO COVER YOUR CRUSTS WITH FOIL!!! I forgot, and they almost burned in the first 15 min. phase. Filling will "poof up" almost 2 inches above crust during baking and settle back down during cooling. Do not "STIR" pie!!! Not needed - have faith! :o) I will definitely make this a Thanksgiving favorite!
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261 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 28, 2003
I've made every choc. chip cookie known to man in the search for the ultimate cookie, and I'm sorry to say that although these were good, they aren't the best. As far as appearance, they are the best looking I've seen. They stayed soft for days. But the taste just wasn't like a good old fashioned home made cookie. Very dry, very bland. Needed lots of milk. 4 stars for appearance & texture, ut I won't make these again without some modifications...
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No Bake Sugar Free Cheese Cake

Reviewed: Nov. 28, 2003
FABULOUS!!! This was such a hit yesterday for Thanksgiving, it went faster than the other 9 pies on the table!!! *******Info that's good to know: Taste and texture is more like a mild Key Lime pie than cheesecake. I used a 8x8 glass Pyrex dish and it still came out great, prob. better (made it thicker). I baked the crust an extra 5 minutes. I added about 2 Tbsp of Splenda as well. Gelatin doesn't get "thick" - I tried to let it sit to get "thick", and after 1 hour of sitting it was still very much like the original state. I used it anyway and it turned out great. Other than that, I'll be adding additional lime or lemon extract to make it just a tad stronger in flavor. Overall, I find it amazing that this isn't loaded with sugar - it's beyond delicious, and I'll be making it for myself as a somewhat guiltless pleasure!
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Haystacks II

Reviewed: Dec. 21, 2001
I had heard that these were delicious & decided to make them for a cookie exchange. Although the taste was good, there were some modifications that needed to be made because they turned out too dry. Instead of using 5 (5 oz.) cans of noodles, use only 3. This will hold everything together without them falling apart. Also, scoop out about a heaping tablespoon worth, drop on the parchment paper, & then flatten out with the back of the spoon. People found it a bit difficult to get their mouth around the mound so I flattened them. After that, they were delicious.
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84 users found this review helpful

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