CookingUPaStorm Recipe Reviews (Pg. 1) - Allrecipes.com (11455304)

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Homemade Mac and Cheese

Reviewed: Aug. 22, 2014
Made this for dinner tonight - tried a different recipe about a week ago which was so not what we wanted. This is the creamy Mac 'n cheese that our taste buds craved. I did season it as several suggested, garlic and onion powder, fresh black pepper, dried mustard and some Siracha. Added just a little zing and really stepped up the overall flavour. Mixed the panko with the melted butter and sprinkled on top to let it brown as someone else suggested. Used 3 cups of 1% milk, no need for condensed and sour cream - be patient with the roux and your sauce will be perfect. Used about 3 cups cheese total, some store old cheddar, (cheese shop) real 5 yr old cheddar and fresh parm. A keeper for sure - this will be my go to from now on. Thanks!
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Tasty Tender Pork Tenderloin

Reviewed: Nov. 3, 2011
Just finished cleaning up after this wonderful dinner. My tenderloin was smaller than 1 1/2 lb so I used less dressing and should have cut back the onion soup mix. It was still very good but borderline too salty for my taste. I also cut back the honey and used Chilled Russian Dressing from allrecipes. The meat was very moist, tender and tasty. I know I'll be making this one again!
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2 users found this review helpful

Beef Barley Soup

Reviewed: Oct. 12, 2011
The reason I only gave this 4 stars was because of the tomatoes. I don't think I've ever had beef & barley soup with them so I just left them out. Other than that, this made a great soup.
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1 user found this review helpful

Thai Quivering Tenderloins

Reviewed: Oct. 12, 2011
OMG so good. The combination of the sauce ingredients is perfect and we could almost taste a hint of everything. I only marinated for about 2 hours but will do overnight next time - definitely will be making this again! I will also increase the sauce, which I thickened just slightly with a little corn starch, probably will double it. Served with steamed rice and green beans and the sauce is awesome on everything. Another keeper! Ended up making this again tonight (2 nights in a row) but with chicken - great either way!
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7 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Oct. 5, 2011
To all those who had less than desired results I can only say 1) get an oven thermometer - ovens can be off as much as 50 deg. 2) get a meat thermometer to ensure you get the right done-ness. 3) Do NOT change the temperature, that's right this roast cooks the full time at 425. And to Barbara who originally posted this recipe - a big THANK YOU. I have tried several different ways of making prime rib and this is the best by far. I won't try another recipe but expect to be making this one again very soon. AWESOME tenderness, taste and so moist YUM!!!
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21 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Sep. 7, 2011
Like others, I used pork tenderloin cut 1/2" thick. I had the heat under the cast iron pan quite high so the bread coating darkened and was crispy. I used a tray with a rack for the oven to keep the crispiness and WOW a great dinner. Will be making this one again. Served with Oven Roasted Potatoes, yummy.
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Oven Roasted Potatoes

Reviewed: Sep. 7, 2011
Very good - made these with the Parmesan Sage Pork Chops (used tenderloin) and they were great together. The red pepper flakes add just a little zip which was just about perfect.
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Caesar Salad Supreme

Reviewed: Aug. 24, 2011
We love garlic but I had very large cloves and didn't adjust so this was very garlicy. I make my own multigrain bread and only had this so used it for the croutons and they were great.
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1 user found this review helpful

Veal Scallopini

Reviewed: Aug. 24, 2011
The veal was very good, tender and tasty. I will make this again but won't use chicken stock for the sauce, will try with white wine or maybe cream. Still a keeper!
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Curry Grilled Chicken

Reviewed: Aug. 1, 2011
A keeper for sure. I always read reviews when trying a new recipe and followed the suggestion of others and increased the spices. I cut the sugar in half, used garlic powder instead of garlic salt and even added a couple drops of hot sauce. I whisked the sauce instead of getting the blender out, tasting and adjusting as I did. Hubby loved this one and wanted to be sure I 'kept the recipe'.
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7 users found this review helpful

Sweet and Sassy Pork Tenderloin

Reviewed: May 19, 2011
We loved this! I didn't have the red wine vinegar so sub'd balsamic. I made 1-1/2 times the sauce and that was a perfect amount. This is a keeper for sure.
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 5, 2011
A keeper for sure. I also went with the oven method and used chicken stock in place of the wine for the sauce which was very good - gotta try with the vino next time. Just happened to have heavy cream otherwise would have used 5%. Rice and asparagus accompany this perfectly.
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3 users found this review helpful
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Chocolate Truffle Cookies

Reviewed: Dec. 21, 2010
Oh so sinfully delicious. I didn't have enough semi-sweet chocolate chips so I used a combination of those plus milk chocolate and dark chocolate - how can you go wrong with chocolate right?. I made the balls almost exactly one inch and set apart 2 in as noted. These came out perfect - I do use an oven thermometer and suspect that some of the ovens where these were too thin may have been hotter than needed. Also used parchment paper (which is reusable) - I never grease pans. A repeat for sure! These were so popular over the Christmas holidays, but maybe too intense for little ones. A definate adult treat!
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Almond Biscotti

Reviewed: Dec. 21, 2010
This was the second biscotti recipe that I made and the batter for the first was firmer so I was a little uneasy about how this one would turn out. No need to worry - this is awesome biscotti. I used almond extract and increased the almonds to more than a cup. I also did not brush with milk and sugar. On about half (after they were totally cooled) I dipped one end in melted chocolate and then sprinkled with crushed almonds - will definatley make again
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6 users found this review helpful

Festive Shortbread

Reviewed: Dec. 20, 2010
A lot of butter but oh so good. I usuallly make shortbread with a recipe that includes cornstarch but these don't have that dry taste. Will be making this one again! I baked them about 22 min and my oven temp is exact but mine were probably a bit thicker than 1/4"
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7 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 15, 2010
A great dish! I reduced the salt to 1/2 tsp and probably will reduce to 1/4 next time. I used about 3/4 c chicken stock as I wanted to have something to pour over the rice. Quick, easy and a keeper for sure!
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Stuffed Green Peppers I

Reviewed: Nov. 13, 2010
I made this recipe earlier this week and my husband loved it - me too. When cutting the tops off the peppers I thought about what to do with them, half I blanched and froze for future use, the others I chopped up and saute with the onions. Instead of tomato soup, I used garden cocktail as the sauce, yummy.
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Easy Indian Butter Chicken

Reviewed: Aug. 23, 2010
This is better each time I make it. I'm trying to cut back on fat and calories so the heavy cream item made me cringe. I made this with 5% cream and thickened it with cornstarch and water. The consistency was a little different but did not take away anything from the texture and taste. My hubby loves it when I make this and always accompany with Aloo Gobhi by SUSMITA, basmati rice and Naan bread, an AWESOME meal.
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Amber's Sesame Chicken

Reviewed: Jul. 10, 2010
Really 4-1/2 starts. I made this for 2 servings - love that feature - used peanut and a splash of sesame oil. Added fresh green beans and found that I had to cook the veggies longer than 5 min to get them just right (not overcooked) For the sauce I used 3 tbsp each of teriyaki and honey and it was a bit too sweet so will try 4 teriyaki / 2 honey, but this is a good qty for the sauce. No need to eliminate the red pepper flakes, not hot at all. Served over steamed rice with a few drops of hot sauce to reduce the sweetness. Hubby loved this one, me too!
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