HomeMadePizza Recipe Reviews (Pg. 1) - Allrecipes.com (11488369)

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Goulash Supreme

Reviewed: Jan. 22, 2013
I followed this recipe exactly and it came out great. The macaroni was cooked before I realized it was cooked, but I caught it before it became mushy. I love the ratio of simplicity of the ingredients, all of which are easy to keep on hand, compared to the complexity and universal appeal of the flavor, which was high. Even my two-year-old, who does not usually care for pasta with marinara or meat sauce, asked for three helpings of this and devoured them all. This is going into the regular rotation for sure. I'll have to load up on chili powder and paprika the next time I hit a co-op! NOTE: I plan to try to sneak vegetables in here next time and see how that goes. I'm thinking a cup of steamed carrot and spinach puree, and some diced bell pepper. It works with meatloaf, so I figure I'll give it a try here. Excellent recipe as-is, though! Thank you.
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Real Hummus

Reviewed: May 16, 2012
I've made this four times now, and have gotten great results every time. This is quick, simple, and delicious, and it is exactly how I expect a good, store-bought hummus to taste. I have not yet tried adding specialty ingredients (roasted garlic, sun dried tomatoes, etc.) because the base recipe is so good on its own. Thank you for sharing it!
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3 users found this review helpful

Guinness® Float

Reviewed: Mar. 16, 2012
I tried this experiment without the added cola, when I was a freshman in college back in the mid 90s. It wasn't very enjoyable once I got past the ice cream. With the addition of cola, it's more palatable, though still not a "dessert of choice" for me. I'd prefer a straight pint of Guinness, followed by a straight root beer float, over this concoction. However, it's worth trying once, just to say you did it.
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3 users found this review helpful

Peaches 'N Cream Pie

Reviewed: Nov. 17, 2011
Tasty, but the "overcooked pudding" pseudo-crust is a bit weird. I can't help but feel that this portion could be improved somehow. Also, I think it is pointless to put packaged pudding mix in a from-scratch recipe. What does this save me, 30 seconds of measuring out corn starch and vanilla extract? The point of packaged mixes is the quick convenience of getting a finished product out of the box. If you're using it as an ingredient in a from-scratch recipe, you might as well save money and just add 3 Tbsp corn starch, 1 Tbsp sugar, 1 tsp of vanilla, and 1/4 tsp of salt. There, I just saved everyone who makes this a dollar or more.
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Old Fashioned Coconut Cream Pie

Reviewed: Sep. 4, 2011
I have made this twice now, and both times turned out perfect. The first time, I used real cream, including whipped cream on top. The second time I was cooking for lactose intolerant people, so I used coconut milk and soy milk in the custard base (with 1/3 c. of corn starch instead of flour) and whipped topping on top. The results were virtually indistinguishable from one another. I will definitely be making this for years to come.
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T's Sweet Potato Fries

Reviewed: Jan. 2, 2011
These were successful, low-skill low-prep low-maintenance sweet potato baked "fries". My only complaint is that I wish they were a tad crisper. I'm unsure what the fix is for that. Perhaps adding flour to the spice toss. Perhaps fiddling with the heat and time (more heat, less time.) I ended up cooking them longer just to get them a bit crisper, but that added char rather than properly cooked crispness. Perhaps this is a problem that can only truly be resolved by frying them. If so, I'll take this baked version any day.
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Mom's Ginger Snaps

Reviewed: Nov. 13, 2010
I made these cookies and doubled the salt, cloves, cinnamon, and ginger, as recommended by other reviewers. They turned out fabulous. My wife says these are the best ginger snaps she's ever eaten. This is going into my real-life recipe box. I love that there is no butter in them, only oil. (I use extra-light olive oil.) The only caveat which I think bears repeating is: GREASING YOUR COOKIE SHEET WITH THESE COOKIES IS NOT OPTIONAL. I used very good non-stick sheets and these still stuck and left residue that I had to scrape off the pans. On the second batch, I gave it a shot of non-stick spray, and it worked like a charm.
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Best Ever Jalapeno Poppers

Reviewed: May 27, 2010
These taste great, but take WAY too long to make. The prep time estimate is a lie. It doesn't take 45 mins, more like 2-3 hrs to halve, seed, mix, stuff, and hand-dredge a batch of poppers three times. If you compare making your own poppers to buying factory-made, the reward-to-work ratio is rather lousy. Granted, that isn't a criticism of this recipe, but of making homemade poppers in general; (it's still a helpful observation for those thinking about making this.) Of course the upside is, you can add bacon or use another cheese, or make whatever other tweak you want. My point is, I started making these, thinking I would be done in 45 minutes, and I ended up having to spend more than 2 hours. So be warned: don't start this recipe unless you have 2-3 hours to spend. Also, the 36 poppers I made only took about half the cheese filling that this recipe says goes in 32 poppers. I froze the other half and I'll use it the next time I make them (if I ever do.) Honestly unless your time is only worth about $3 or $4 per hour, it's cheaper, easier, and equally yummy just to buy them at Costco. As far as taste, bacon always adds flavor. It is definitely a departure from the "original" flavor I was going for, however. Also the peppers were very firm. I think I'll try baking them for a long time at a low temp, to see if this softens them up a bit. I didn't want to blanch them as it would make them too soft to work with, plus it would have added even MORE time to the prep process.
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