indyfoody Recipe Reviews (Pg. 1) - Allrecipes.com (11422286)

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Habanero Cookies

Reviewed: Apr. 28, 2011
These are addicting! I made them for my husband, not expecting to like them myself, and I have to say I love them. I didn't see any reason to use so many peppers and then take the heat back out with milk, so I followed the advice of one reviewer and used 4 peppers finely minced and they are perfect. The heat is evenly distributed, and there aren't any little hot spots. The cookies don't taste like peppers. They are chewy, butter cookies with a nice amount of Hananero heat. They didn't need it, but I added chocolate cookie buttercream frosting from this site, and they are delicious.
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6 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 28, 2011
Absolutely delicious! I served it on crusty buns with sauteed onions, mushrooms, green peppers and swiss cheese and put it under the broiler for a couple of minutes to melt the cheese. I did follow other reviewers suggestions and made it with chuck roast, 2 packets of Italian dressing mix, and beef bullion in place of the water. I'm pleased to have lots of leftovers and I know I'll be making this again!
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2 users found this review helpful

Fruit Sherbet

Reviewed: Mar. 14, 2011
Wonderful recipe and so easy to make! I didn't have orange juice, so I used the lemon juice and the rest all pineapple. This made a juicy, tangy pineapple sherbet. I've also made it with heavy cream instead of milk and it comes out richer and creamier. The recipe actually makes about six servings and the amount was perfect for my 1 1/2 quart ice cream maker.
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37 users found this review helpful

Lemon Sorbet

Reviewed: Mar. 9, 2011
Tangy and refreshing! I zested the lemon as others suggested, but otherwise followed the recipe. The only change I would make in the future is to double the recipe. I put the mixture in my 1 1/2 quart ice cream maker and would need more of the sorbet mixture for a good churning motion.
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8 users found this review helpful

Very Chocolate Ice Cream

Reviewed: Mar. 9, 2011
This is the first ice cream I've ever made and it is sooo good! I used whole milk, heavy whipping cream and Ghirardelli semi-sweet chocolate. The ice cream texture is smooth, creamy and rich and it set up beautifully! I did strain my custard mixture before putting it in the refrigerator. I'm a chocoholic, so I have to admit I added an extra ounce of the semisweet chocolate plus chocolate chips. Love this recipe! It is decadent and I will definitely make it again.
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9 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 28, 2011
This was delicious! I did cut the salt in half, just because I'd rather add it at the table if needed, and half was perfect. The browned pan from the chicken and the cream made a really tasty cream sauce. I've never had capers before and they added a unique, tangy flavor. My husband loved this, too. I will definitely make it again!
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8 users found this review helpful

Creme Brulee

Reviewed: Feb. 16, 2011
This is a wonderful recipe. My Brulee came out perfect. The flavor and texture were just right. I did follow the suggestion of baking in a hot water bath. I will be making this often.
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12 users found this review helpful

Tomato Soup

Reviewed: Feb. 10, 2011
My husband really loved this and I didn't like it quite as much. I only put in half the salt, but it was still too salty for me. It was also a bit heavy on the Worcestershire sauce. I would make it again, but I would put in half the Worcestershire sauce and maybe just 1/4 tsp salt.
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9 users found this review helpful

Candied Kielbasa

Reviewed: Feb. 10, 2011
Awesome appetizer! I really thought it might have too much horse radish in it, but that was not the case at all. We served this for the Super Bowl and just loved it. I will definitely make it again.
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39 users found this review helpful

Cranberry Pecan Muffins

Reviewed: Feb. 10, 2011
These were excellent! I did have to sub for what I had on hand. I used dried cranberries and Greek yogurt (instead of sour cream) and they turned out great. Nice recipe!
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37 users found this review helpful

World's Best Lasagna

Reviewed: Feb. 10, 2011
This was excellent and the sauce had a wonderful flavor! I mostly stuck to the recipe, except it calls for way too much salt. I only used one tsp. Also, when layering the lasagna, you need three layers of noodles (4 ea) to fit the divided ricotta mixture in between. 2 layers wouldn't even work. I used 1/4 of the sauce on the bottom, in between the layers and on top. These are very small changes about only the salt and assembly which I feel are mistakes in the recipe. Also, an ordinary, shallow 13x9 pan would be too small for this. I used a spacious lasagna pan. Thanks for the recipe!
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53 users found this review helpful

Oven-Baked Caramel French Toast

Reviewed: Feb. 2, 2011
My husband loved this!! Since there are just two of us, I made it in one layer. I used 5 pieces of bread and 4 eggs and adjusted the ingredients that go with the egg mixture. I will definitely make this again.
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4 users found this review helpful

Honey and Rosemary Sweet Potatoes

Reviewed: Feb. 1, 2011
These were good. The rosemary and honey are nice flavors with the sweet potatoes. If I make them again, however, I will go lighter on the rosemary. There was a bit too much of the herb for me.
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10 users found this review helpful

Artichoke Stuffed Mushrooms

Reviewed: Feb. 1, 2011
These were so good! I love the artichoke and onion combination with the cheeses. I had left over filling, so that is in the freezer. I would even use it as a dip, if I don't use it to fill more mushrooms.
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7 users found this review helpful

Peanut Butter and Pumpkin Dog Treats

Reviewed: Jan. 14, 2011
My dogs love these!
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8 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Jan. 14, 2011
Surprised that baked broccoli would come out so nice. Was very good.
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7 users found this review helpful

Sarah's Dry Rubbed Chicken

Reviewed: Jan. 14, 2011
Loved this! Was nice and spicy and made wonderful juices in the bottom of the pan. Will definitely make again.
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5 users found this review helpful

Candy Coated Pecans

Reviewed: Jan. 14, 2011
I've made these a number of times according to the directions and they were wonderful. The last time I made them I followed the advice of others and removed them from the oven after about 15 minutes, coated with additional sugar and cinnamon, stirred and baked for a total of about half an hour. They were even better.
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7 users found this review helpful

Baked Apricot Chicken

Reviewed: Jan. 14, 2011
This was really good! I used skinless chicken breast and it came out tender and juicy. The sauce was very good, but really doesn't taste like apricot. To me, it tasted more like a mild onion barbeque sauce.
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4 users found this review helpful

Sour Cream Chicken Quiche

Reviewed: Jan. 14, 2011
This Quiche was awesome. My family loved t. I did find that with the baking time, the quiche was completely cooked and lightly browned on the top, but the bottom of the crust was not done enough. Pre-baking the crust about 10 minutes was just enough to make sure the bottom of the quiche was nicely browned.
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8 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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