Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (1113909)

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Peanut Patties

Reviewed: Jun. 9, 2005
Well, I was the brave one who decided to try this recipe first since I love to try new things. I have to admit that mine didn't turn out. The problem is that the recipe gives a range of what you should cook the mixture to. I should have known better, but being impatient I only cooked it to 234 degrees. In order for the candy to set-up properly into patties, it has to be cooked to 240 without stirring. Consequently, I poured the entire mixture into a jelly roll pan and have a large pan that I can eat with a spoon. The taste is excellent, and I may even try it again sometime, but I'll be sure to cook it to 240.
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57 users found this review helpful

Cheesy Spinach Lasagna

Reviewed: Jan. 1, 2008
This recipe produced quite a dense product. It tasted good, but was better (in my opinion) with a drizzle of olive oil and sprinkle of salt.
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16 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Aug. 12, 2007
These tasted like Strawberry Fig Newtons! I would definitely make them again. The topping tended to fall off, so I would probably press it down a little before baking next time. Otherwise awesome!
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8 users found this review helpful

Crunchy Apple Muffins

Reviewed: Oct. 27, 2006
The students in my Nutrition and Wellness classes made these muffins as part of their fruit/breakfast unit and had only great comments! We made them in regular size muffin tins and came out with 10-12 muffins per batch. Their only comment was that they would have liked more of the crunchy granola topping.
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8 users found this review helpful

Artichoke Spread

Reviewed: Jun. 20, 2004
After I made a couple changes (only out of personal preference) this was great! My husband and I decided to forgo the food processor and use a hand mixer instead. We added all ingredients (excepted artichokes) and whipped them together, adding a little milk for creaminess. Then we simply chopped the artichokes and beat them in! We served them with a tray of Club crackers and everyone raved!
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8 users found this review helpful

Brownie Oat Cookies

Reviewed: May 18, 2002
I decided to ignore the previous comments and to try these cookies-I am a chocolate and oatmeal addict. These cookies tasted awful. Not very much like chocolate and not very sweet, even with additional sugar. I will not make these again.
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8 users found this review helpful

No-Bake Granola Bars

Reviewed: Mar. 31, 2002
These granola bars are great! As previous raters commented, they were a little crumbly, so the second time around I added just a little less peanut butter and some honey! Perfect! I also used 1/4 c. of butterscotch chips and 1/4 c. of chocolate chips instead of all chocolate.
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8 users found this review helpful

Cake Balls

Reviewed: Jun. 20, 2006
My husband and I decided these should be called cake holes because they are kind of like donut holes-just more moist. Very messy to roll into balls and then still difficult to dip even after their stay in the refrigerator. Instead of taking the time to dip, I left them on the cookie sheet and drizzled a good amount of the chocolate coating on top, let them harden a bit, flipped them over and drizzled with more coating. I think this saved me a good amount of time, though they probably don't look quite as nice.
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5 users found this review helpful

No Butter Choco-Chip Cookies

Reviewed: Mar. 8, 2002
These cookies are good-especially for people dieting. I used chunky applesauce and they had more of an apple flavor. GREAT when you add about 2 teaspoons of cinnamon to the batter.
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5 users found this review helpful

Overnight Apple Cinnamon French Toast

Reviewed: Aug. 12, 2007
I cut this recipe in half and baked it in an 8x8" glass pan. I used only 8 pieces of bread and pre-dipped them in the french toast mixture before refrigerating overnight (as another reviewer suggested). It baked for about 40 minutes. I didn't broil it after putting on the syrup due to the glass pan. Solid recipe!
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4 users found this review helpful

Irish Potato Casserole

Reviewed: Oct. 27, 2006
I multiplied this recipe by 1 1/2 and baked it in a 9x13" pan. I thought the flavors were good, but there was quite a bit of butter/grease floating on top of the casserole when it came out of the oven. If I try this again I will probably reduce the amount of butter in order to avoid this.
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4 users found this review helpful

Four Egg Yellow Cake

Reviewed: Jul. 21, 2005
I am in agreement with the other reviewers who claimed this to be a good substitution for a "box mix." I love that the ingredients are all things I already have in my kitchen! I made the batter for this cake into cupcakes and it turned out perfectly. I plan to keep this recipe close at hand.
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4 users found this review helpful

Easy Mini Quiches

Reviewed: Jun. 20, 2005
My sister and I made these for Father's Day and they were wonderful! We used only 1/2 cup of Bisquick and 1 1/2 tsp. dried parsley and the flavor and texture were perfect. We served these alongside the Stuffed French Toast with some mimosas and fresh fruit for a great Father's Day brunch!
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4 users found this review helpful

Fruitcake

Reviewed: Dec. 4, 2007
So far, so good! I'm not a fan of fruitcake, but last year started the tradition of making it for my father-in-law for Christmas. I used one 9x5" loaf pan, and two 5x3" pans, and had the perfect amount of batter. It baked very nicely in about an hour and a half and is in the aging stage right now. Seems like the perfect texture and smell for all those fruitcake lovers to enjoy.
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3 users found this review helpful

Pumpkin Cookies I

Reviewed: Nov. 13, 2007
These cookies were loaded with butterscotch chips, which I happen to enjoy! I also added a pinch of cloves to my batch, which I think really gave the flavor some depth; otherwise, I think the butterscotch would have been really overpowering.
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jul. 18, 2006
My husband and I really loved this dip. I made a couple changes, but I don't believe my changes improved or took away from the dip as a whole. I boiled chicken (mixed pieces), shredded, and used those, which is considerably cheaper than the canned chicken. Then, we used Franks Buffalo Wing Sauce instead of the regular Red Hot Sauce. I also made Ranch Dressing II from this site to use in the dip. The texture was very creamy and the taste was a wonderful combination of spice and smoothness. We served the dip with celery, crackers, and tortilla chips and enjoyed it immensely. I literally can not wait to make it again!
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3 users found this review helpful

Spicy Party Pretzels

Reviewed: Jul. 12, 2006
After reading the numerous reviews for this recipe and looking at the other pretzel recipes posted on this site, I came up with some personal changes. I left out the cayenne, looking for more of a Buttermilk Ranch flavor rather than a Spicy Ranch flavor. I marinated my sourdough chunk pretzels in about 3/4 c. oil with the spices and found that to be plenty of "sauce"-there was still some left after baking. Then baked at a lower temperature on a cookie sheet with sides (jelly-roll pan). These were fairly good (& salty), though did not have a creamy buttermilk flavor like the brand name Ranch Sourdough Nuggets. These won't go uneaten by any means, but not sure if I'll try the recipe again.
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3 users found this review helpful

Ranch Dressing II

Reviewed: Jun. 14, 2006
I know this recipe doesn't necessarily need another great review, but I had to give my "cheers" too! This was thick, but I loved the flavor-I'll never spend another dollar on the Ranch seasoning packets! The only change I made was to add minced onions in place of the dried chives (didn't have any).
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Apr. 6, 2006
Not that this recipe needs another HOORAH, but I thought I'd give mine anyway. It made a good crust and good breadsticks also!
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3 users found this review helpful

Granny's Brownies

Reviewed: Jan. 24, 2005
These brownies were good with the adjusted time and oven temperature. Unfortunately, I did not think they were "great". I was looking for a more dense texture in lieu of the cake-like texture that resulted from this recipe.
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3 users found this review helpful

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