claudygirl Recipe Reviews (Pg. 1) - Allrecipes.com (1141886)

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Chocolate Chip Pumpkin Bread

Reviewed: Mar. 20, 2004
Wow! Perfect as is, but will try it substituting at least half the sugar for Splenda. I made three small loaves (in the foil pans) to freeze two. They freeze/thaw beautifully.
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0 users found this review helpful

Jimmy's Mexican Pizza

Reviewed: Jul. 14, 2004
Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum. When that need for Mexican hits, this one does the trick! Thanks Jimmy.
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1 user found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Jul. 13, 2004
These are wonderful and they went over great at a recent party I threw (50 ppl). I used mini loaves of rye bread which made it quicker to prepare (I made a lot of them!). Everything else was exact to the recipe. Will use this again and again. Note: Don't be fooled into thinking these are too "dainty" for men as these babies were mostly devoured by men. When it comes to great eats, there are no gender issues. Use fresh dill and if you toast, toast lightly. Thanks for sharing.
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5 users found this review helpful

Chocolate Peanut Butter Cups

Reviewed: Jul. 7, 2004
Great and easy. Didn't have paper liners. Just sprayed a teflon muffin tin and after an hour in the freezer, they popped right out. Thanks.
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1 user found this review helpful

Luscious Slush Punch

Reviewed: Jun. 20, 2004
At my party of 60 people of mixed ages last weekend, this punch scored a big hit. My punchbowl is large and holds the entire recipe in one round. I made 5 "rounds" for this party, and 3 were gone in the first 90 minutes, and the next two shortly there after. I used sugar-free Jello, and Diet Sierra Mist soda to offset the high sugar content a little, and I placed a bottle of vodka next to the punchbowl as an option. One hint: using Ziploc bags is a perfect idea, but don't use a cheap knockoff. I had an explosion in my freezer! This recipe was highly requested and is reason enough to regret selling your punchbowl in a yardsale!
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5 users found this review helpful

Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: May 31, 2004
I love this recipe and use it often, and I don't change a thing except that I use whatever chicken pieces I have, not a whole. Removing the skin (and all that fat) and still yielding wonderfully tender and tasty chicken is why this one's at the top of my list for chicken. Thanks Kathy, for updating my former recipe with a healthier version.
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1 user found this review helpful

Chicken Alfredo Pizza

Reviewed: May 22, 2004
I've made this pizza several times - with company. It is always a pleasant surprise because each time, I top it with whatever fresh veggies I have on hand. The only consistent issue I have is that the sauce needs nearly twice as much liquid to make it "spreadable", which is fine, and the crust does not taste "cooked" in 20 minutes. I made this again yesterday and I find that when the crust is "lightly browned" it's not enough cooking for the crust beneath the toppings. When I reheated the leftovers for 20 more minutes @350, the crust became the perfect texture. I love this recipe though, so make it your own.
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53 users found this review helpful

Port And Mushroom Sauce Chicken

Reviewed: May 11, 2004
I had two split chicken breasts on hand (for two), no shallots, used onions, no fresh mushrooms, used a 4-oz can, but kept all ingredients proportioned the same. I had to come up with something quick. This was so good with all the substitutions, I can only imagine how wonderful it will be when I make it again with the ingredients as written. I added about 2 tablespoons of half and half mixed with a teaspoon of corn starch at the end. Just a preference for a creamier gravy. This was very good, easy and ready in 30 minutes.
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7 users found this review helpful

Dynamite

Reviewed: Apr. 25, 2004
This is as good a recipe for dynamite as I've seen. I double the amount of onions and peppers and add a large can of chopped tomatoes. Just my preference. I like the veggies cut into 1" pieces for a chunkier sandwich. After browning the meat, I put everything into a crock pot and cook on high until very tender. At the end, taste for heat and adjust (slowly) with Red Hot Sauce! Make a pot full and watch it get devoured during halftime! Thanks!
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15 users found this review helpful

Old-Fashioned Rice Pudding II

Reviewed: Apr. 23, 2004
This IS old-fashioned rice puddng, and it IS suppose to be rice cooked in sweetened milk - exactly what my mom and grandmother use to make. I love it, and I use Splenda! Thanks for bringing it back.
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30 users found this review helpful

Bread Machine Bagels

Reviewed: Apr. 14, 2004
This was my first attempt at bagels. Thanks to a great recipe and helpful tips from reviewers, I'm a believer! Awesome. I added 2 teas cinnamon and 1/2 cup of raisins, sprayed the baking sheet before sprinkling cornmeal, made the holes large enough, let them rise at least 30 minutes after shaping and boiled a full minute each side. Thanks all around. 5 stars easy.
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3 users found this review helpful

Bread Machine Rolls

Reviewed: Apr. 11, 2004
These really do come out just like in the picture. They were were fluffy, light, and a big hit. Thanks!
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1 user found this review helpful

Sweet Potato Pie I

Reviewed: Apr. 11, 2004
I made 2 of these for Easter. I baked the yams (450 for an hour). Then, pureed them in my food processor. I used 1/2 brown sugar, 1/2 Splenda, a little flour and lemon extract as recommended by other reviewers. My family couldn't believe how good these tasted. My brother brought a delicious italian whipped cream cake from his favorite bakery and they went for this one more, hands down. Even sweet potato haters loved this! Thanks!
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4 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Apr. 11, 2004
Made these yesterday, refrigerated overnight, brought back to room temp this morning and heated at 350 for 30 minutes. What I learned is that the potatoes must be gently mashed together with the other ingredients, and a bit stiff when you spoon it back into the shell. The cheese and such in the mix adds wetness. Watch how much milk you add. My next batch will be perfect. The flavor is awesome, and I followed this recipe exactly. Thanks.
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1 user found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: Apr. 10, 2004
I made this today, scaled to 10, for Easter Dinner tomorrow. I followed the recipe exactly, but used reduced-fat sour cream and whole milk. I snipped the tips off the asparagus, boiled them for a few minutes to use as garnish (Thanks for the tip other reviewer). Well, I snuck a small bowl of it when it was finished. I can't wait to hear the oooos and ahhhs tomorrow. What a perfect Easter (or Spring dinner) appetizer. What a perfect soup! Thanks! P.S. Buy nearly twice as much asparagus as the recipe calls for ... you have to remove the woody ends.
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Jay's Signature Pizza Crust

Reviewed: Apr. 7, 2004
This is the only recipe I've used for years. I use my bread machine to prepare. I scale it to 8 servings for a perfect standard-size, 12 inch pizza. I cut the amount of water slightly as I found I had to add too much flour to make it a workable ball of dough. Also, after the second rise when the crust is nice and full, it "deflates" after I top it so I'm going to try baking it for 8-10 minutes before topping. Still, this is the best and easiest recipe.
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1 user found this review helpful

Easy Pizza Sauce I

Reviewed: Apr. 7, 2004
This took five minutes to put together. I simmered it for a few minutes instead of waiting. I used half the oil a little less water as recommended, and I loved the results. Perfect. Thanks!
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2 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Mar. 23, 2004
I like the proportions of this recipe. This is cabbage soup which is why there is so much cabbage! FYI, based on 15 servings, each is WW 2, yes 2 points! All good carbs, and great! I add a little milk to each serving because I like it a little creamier.
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4 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 21, 2004
Great cookies. I took reviewers' suggestions and used half butter/half shortening, 1 1/2 cup flour, 1 teaspoon baking soda. Chilled the batter overnight. They came out perfect! Thanks.
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1 user found this review helpful

Spaghetti With Marinara Sauce

Reviewed: Mar. 21, 2004
Angela, I've been enjoying your red clam and white clam sauce recipes for a long time so when I came looking for a marinara sauce, I was happy to see your name on one of the recipes. Once again, you haven't let me down. Perfect blend of spices, and the texture I like for marinara. Thanks again!
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2 users found this review helpful

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