Abigail Recipe Reviews (Pg. 1) - Allrecipes.com (11068320)

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Vegan Split Pea Soup I

Reviewed: Nov. 17, 2010
This soup is fantastic--delicious and very nourishing. I quick-soaked the peas (cooked them in water for 2 hours on high in my Crock Pot) and used a whole bag instead of just two cups. I also used 4 cups of vegetable stock and 3 1/2 cups of water. I omitted the barley and doubled the spices. To cut cooking time, I sauteed ALL of the vegetables together until the onions were glossy, and then added the rest of the ingredients and brought the whole thing to a boil. Then I reduced the heat, covered it, and simmered it for 90 minutes--and it was absolutely perfect. A great recipe and very versatile--thanks, Deborah!
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Brilliant Sauteed Broccoli

Reviewed: Jun. 14, 2010
Made this as directed but omitted the brown sugar, as it just didn't sound like something we'd enjoy. It turned out very well and the vegetables were cooked perfectly. I'll be using this technique again in the future--thank you!
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2 users found this review helpful

Lentil Soup

Reviewed: Jun. 8, 2010
This soup is fantastic. I followed the recipe exactly and was extremely pleased with the results. It goes very well with warm crusty bread and soft butter. The wine and paprika turn an otherwise humdrum (if hearty) soup into something amazing. Definitely a new family favorite--thank you so much!
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4 users found this review helpful

Chicken Noodle Soup II

Reviewed: May 10, 2010
This recipe is fabulous! Like most others, I did make a few changes. Lacking time to make the noodles, I used store-bought bowties. For the vegetables, I used the recommended onions, carrots, and garlic, and added leeks for extra flavor. I made my own stock using boneless skinless chicken breasts simmering in water with extra chopped carrots, celery, onions, leeks, and garlic. The veggies and separate stock only needed to simmer for about 90 minutes to soften and cook; I combined them with the uncooked pasta, 1/2 teaspoon of ground black pepper and 1 teaspoon of garlic salt, plus a tablespoon of dried parsley and two bay leaves. I brought the whole thing to a boil and then reduced the heat to low, and let it simmer, covered, for about 30 minutes. The end results were amazing. Next time I'll definitely make my own noodles or dumplings, but with a few minor time-saving alterations, this recipe is a winner! Will definitely make again--thanks, LaDonna!
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Alfredo Sauce

Reviewed: Apr. 28, 2010
This sauce is excellent! I followed the recipe exactly except that I threw a clove of fresh minced garlic into the butter and let it cook briefly before adding the cream. I also let the butter and cream mixture thicken a bit before stirring in the rest of the ingredients. It was fabulous enough on its own, and I used it in the Bertolli's Chicken Alfredo with Plum Tomatoes recipe on this site (instead of their jarred sauce). The results were, in a word, fantastic. This one's a keeper for sure.
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Chicken Alfredo with Plum Tomatoes

Reviewed: Apr. 28, 2010
This makes a hearty and delicious dish, with some slight alterations. Instead of using jarred sauce, I used B. Mason's Alfredo Sauce recipe from this website. The fresh sauce in combination with the wine and the tomatoes was intensely satisfying. Next time I'll use more basil and perhaps a few dashes of ground white pepper. This is a crowd-pleaser--thanks!
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11 users found this review helpful

The Best Red Enchilada Sauce

Reviewed: Dec. 29, 2009
We couldn't find dried ancho chiles at our New England grocery store, so I used 3 tablespoons of Mexican chile powder and 1 tablespoon of chipotle chili powder instead. I also only used about half the amount of stock when reheating the sauce to thin it out. The results were fabulous--flavorful and spicy but not overwhelming--and I will definitely make this again. Variations could include cocoa powder and cinnamon. In fact I bet you could use this sauce as a good base for mole. Great recipe--thank you!
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3 users found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 21, 2009
I followed Tara1972's advice and only used 3 cups of flour. I also melted the butter before creaming it with the sugar. The cookies are great, chewy and flavorful, buttery and sweet but not cloying. I've never been much of a sugar cookie person but these cookies are fantastic. Thanks!
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4 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 21, 2009
What delicious cookies! I used unsalted butter instead of margarine and doubled all the spices except for the nutmeg, which got an extra 1/4 tsp. only because I'm not fond of its flavor. Other than that I followed the recipe exactly and it was amazing! With the extra spices the cookies are the perfect balance of flavors, and the texture is out of this world--soft and chewy straight from the oven and then a little crisper (but still tender) after cooling on a wire rack. Wonderful recipe--thanks for sharing!
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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 21, 2009
This recipe was so easy and the cookies are delicious. I melted the butter before mixing it into the sugar and used raw sugar instead of white. I also doubled the cinnamon and cardamom and added 1 tsp. of ground black pepper. I ended up needing to bake the cookies for 14 minutes to get them good and brown on the bottom, but that might just be my weird propane oven. All in all this is a new Christmas favorite and I can't wait to make these again next year. Thank you so much!
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3 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Nov. 30, 2009
This recipe made the best peanut butter cookies I have ever had, ever. I doubled the amount of peanut butter for extra flavor and they were AMAZING. Will definitely make again.
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1 user found this review helpful

Gingerbread Cookies I

Reviewed: Nov. 30, 2009
This recipe was fabulous with just a few minor tweaks: I doubled the spices and used brown sugar instead of white, butter instead of margarine, regular 2% milk instead of evaporated milk, and needed approximately 6 cups of flour instead of 4. I also refrigerated the dough for about half an hour before rolling it out and cutting it, and baked the cookies for exactly 10 minutes. The texture is fantastic and the flavor is beautiful and very nuanced. Next time I'll cut the lemon extract to just 1/4 teaspoon as I think it slightly overpowers the spices, but these cookies are amazing. Thank you for this recipe!
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12 users found this review helpful

Abby's Sweet Potato Casserole

Reviewed: Nov. 26, 2009
Naturally, since this is my recipe, I'm pretty ecstatic about this dish. I've been working on improving it with slight tweaks for a few years now and this is what I've finally settled on as the "perfect" Thanksgiving and Christmas sweet potato casserole. I hope you like it too.
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1 user found this review helpful

Chicken Enchiladas I

Reviewed: Nov. 26, 2009
Whenever any of our friends has a new baby, we bring this dish over as soon as they're ready for visitors. It's hearty, satisfying, fattening, packed with protein, and easy to make. And it freezes well, which makes it perfect for easy reheating during those first crazy weeks with a newborn. The recipe makes a lot, so there's almost always enough for a small casserole to keep for ourselves. Love it!
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Fresh Pumpkin Pie

Reviewed: Nov. 26, 2009
Delicious pie! Not too sweet and the pumpkin flavor really stands out. I doubled the amount of pumpkin and the spices too. It helped but next time I'd add even more spice--triple the amounts, maybe. I would not recommend eating this pie right out of the oven. Make it the day before so it can spend a night in the refrigerator, which greatly improves its texture and brings out the flavors.
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Angie's Perfect Dinner Rolls

Reviewed: Nov. 26, 2009
I ended up needing to use about a cup more flour than the recipe called for, and wish I'd added more salt. The rolls took forever to cook--about twice the stated time--and were still a little sticky in the middle even as they scorched on the outside of the pan. In the end, they didn't have much flavor and needed more salt. Next time I'd double the salt and split the rolls into two pans instead of one so that they bake more evenly.
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Simple White Bread

Reviewed: Nov. 26, 2009
As an experienced baker and kind of a bread snob, I am happy to admit that this recipe makes a delicious loaf of bread! Simple it most definitely is, and very easy too--especially if you have a stand mixer and dough hook. I used one loaf to make Thanksgiving stuffing and the other for sandwiches and snacking. The crust, as others have noted, is awesome. I use olive oil instead of vegetable oil and half the amount of honey instead of white sugar. What a great recipe--thanks, George!
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10 users found this review helpful

 
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