ANGELA1970 Recipe Reviews (Pg. 1) - Allrecipes.com (1149987)

cook's profile

ANGELA1970

Reviews

Photos

Menus

 
View All Reviews Learn more

Peppermint Marshmallows

Reviewed: Dec. 15, 2013
I used the Martha Stewart recipe (which is essentially exactly the same just larger proportion sizes to fit 9X13 pan). I only used a teaspoon peppermint extract in the larger recipe...if you used 2 full tsp in this I'd think it would be overwhelmingly pepperminty and I really like peppermint. A couple of tips: cook the syrup to 238, which takes about 9 minutes after it comes to a boil, and use a VERY large pan for this because it will boil over. I used a much too small pan and had to switch it over. Also, although I'm certain it hit 238 during boil, and mixed it with my mixer on high for over 12 minutes and it got very fluffy, it never got to what I would consider "stiff" peaks, like what you'd consider for a meringue. I was worried it wouldn't work. But I put it in my 9X13 (silpat on the bottom helps immensely by the way) and left it overnight. The marshmallows were soft and perfect the next morning. I put crushed up candy canes (before I let them set) on top and kind of pressed them in, and they turned out very cute.
Was this review helpful? [ YES ]
0 users found this review helpful

French Silk Chocolate Pie

Reviewed: Nov. 28, 2013
For those of you who don't want to risk the (granted, very small) issues with raw eggs, it's very easy to pasteurize eggs yourself. Just add eggs to a pan of water, and heat over medium heat to 140 degrees. Hold at 140 for 3 minutes for large eggs, 5 minutes for jumbo (don't go much above 140 or you'll have soft boiled eggs). Pull off heat and immediately run under cold water. I have small children so this is how I handled the eggs. For the pie-it turned out very nice! I followed the recipe closely, although I only had semi-sweet chocolate (Guittard). I upped the chocolate to 4 oz, and dropped the sugar about a quarter cup. I personally liked the amount this added to the crust. I used a deep dish pie crust. If I made it again I might add a couple Tbsp of cocoa or something like that because it just wasn't *quite* chocolate-y enough, but I like very dark, not very sweet chocolate. For this recipe I would NOT use egg beaters, and of course you can't use margarine. If your chocolate was too warm when you add it, you're probably going to run into issues.
Was this review helpful? [ YES ]
3 users found this review helpful

Southern Hollandaise Sauce

Reviewed: Oct. 19, 2013
I really like this technique and I think doing it this way saved me. I had some frozen egg yolks left over from making meringue so I quadrupled the recipe. I think the majority of the issues I had were due to the egg yolks being frozen but when I added the butter they curdled and looked like a nasty mess. Rather than throw it away I decided to blend it with a stick blender, and it still looked nasty. Then I added the water because I figured it was just water. Once I added the water and stick blended it, it magically transformed into the perfect Hollandaise. I didn't end up adding the full amount of water because I think it would have been runny and maybe you want to watch the salt because mine was pretty salty (but that's preference anyway). It would have been a bit lemony for my taste so I just added a small amount at a time. It is a very forgiving technique and the sauce held much longer than other's I've made. I'm pretty sure the majority of my difficulties came from using frozen egg yolks and quadrupuling the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Chris' Chili

Reviewed: Sep. 29, 2013
This recipe was very different so I followed it almost exactly...the only change was that after doing the browning of the meat stage (I made it quite brown) I cooked it in a crockpot on high for 5 hours (you probably could have gotten away with 4 but we were out). Using this method the meat did get very tender so I would say that's a good way to go if you want to use the slow cooker. The taste was very interesting and different, I would just say that we felt it was missing something...definitely some spice but maybe some acid too? I will probably add a teaspoon of adobo seasoning and maybe some Frank's red hot next time I make it. It was good on eggs leftover this morning too. I would say that it tastes better today than yesterday.
Was this review helpful? [ YES ]
0 users found this review helpful

Best Carolina BBQ Meat Sauce

Reviewed: Nov. 7, 2012
Great recipe! I agree with others who said to reduce the mustard a bit (I reduced about a third). I made a double batch and cooked it with a pork shoulder in the pressure cooker. It turned out great.
Was this review helpful? [ YES ]
1 user found this review helpful

Shrimp Francesca

Reviewed: Nov. 7, 2012
I'm going to be "that reviewer" and give it a 5 star although I changed the recipe. I used 2 lbs of shrimp because that's what I had. I doubled everything with the exception of the artichoke hearts, but it would have been great with those doubled as well. Also I used half butter, half very fruity olive oil. I also added about 2 T dry sherry to give it a bit of a kick. Very good, my 8 year old really enjoyed the artichoke hearts and that was the first time he had eaten them. I served it over some fettuccine.
Was this review helpful? [ YES ]
0 users found this review helpful

Creamy Hollandaise Sauce

Reviewed: Jun. 24, 2012
Turned out very nice. So easy! I would say a little on the lemony side (I love lemon and it was still a tad much for me) however...I used bottled lemon juice. If I had used fresh it might not have been as strong. I would say 3T with fresh and 2T with bottled would be perfect.
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Paprikash

Reviewed: Feb. 29, 2012
I used chicken breast to cut down on the fat and cooked the chicken in a pressure cooker because I was short on time. We prefer things a bit more spicy so I more than doubled the paprika (I tasted it and felt it needed more) and added a couple of dashes of cayenne, just enough to get a little snap. I also substituted chicken stock for the water. Without these changes I felt it would be slightly bland for us.
Was this review helpful? [ YES ]
1 user found this review helpful

Whole Wheat Beer Bread

Reviewed: Feb. 29, 2012
Very good and very easy...it took about 5 minutes to put together and that was with a baby strapped to the front of me :) If I make it again I think I will cut back just slightly on the brown sugar because I thought it was on the slightly sweet side, and top with melted butter as others mentioned because the top was just a bit dry. I used a Lienie's Red, which gave it a nice flavor. Big hit with the family.
Was this review helpful? [ YES ]
2 users found this review helpful

Libby's® Pumpkin Cheesecake

Reviewed: Oct. 23, 2011
The texture on this was way too soft and wet. I cooked it an extra 10 minutes (and I know my oven temperature is correct...thermometer), left it in the oven for an hour to cool and after that on the counter to cool for an hour then in the refrigerator overnight. Cooking it further at that temp would have made it crack (it was already cracking on the edges). Next time I make it I will either cut out the evaporated milk, add an egg, or both. I added more spices and used a gingersnap crust. Without those two changes I think it would have been very bland. I'm not sure the sour cream topping added a whole lot. Next time I will do the maple pecan glaze on top of that. Or maybe just try another recipe :)
Was this review helpful? [ YES ]
2 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Oct. 9, 2011
Very good! I made a couple of changes on the fly...my meat mixture was too wet so I added an extra 2 T cracker crumbs (the meat I had was wet so I'm pretty sure that was the problem), extra T of flour to thicken the roux, and replaced the bullion cubes with Better than Bullion. Served with mashed potatoes it was very very good, and even my picky son ate it up. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Mar. 28, 2011
This was awesome! I used sausage in place of the crawdads (couldn't find those at this time of the year) and Lobster Better Than Bullion and water instead of fish stock. It was wonderful! I served it with some greens and polenta.
Was this review helpful? [ YES ]
4 users found this review helpful

Quick Biscuits

Reviewed: Mar. 2, 2011
5 stars for super-easy. I'm so glad the above reviewer posted that it she thought she was going to give it a bad review because if I hadn't read it I would have thrown the dough away without cooking it. Tasted very good (not as good as my normal recipe but I will def. be using it again!!) It's just too easy for a good week-night meal.
Was this review helpful? [ YES ]
2 users found this review helpful

Beer Cheese Soup III

Reviewed: Dec. 30, 2010
Very good. I made some adjustments based on what I had. Didn't add the broc/caul, added extra potatoes and diced red and green pepper (I had some in the oven), replaced the bullion with "better than bullion" cause it's better :) I didn't have quite a lb of velveeta so I added almost a lb and about a cup of shredded cheddar. The cream soups I have were cheddar cheese and cream of celery. It turned out very creamy and just a bit thick (this could have been my fault because I boiled a bit longer with the potatoes I detest hard potatoes) and the cheddar. I added a bit more beer which was really good. Overall great and very flexible recipe. I can see doubling or tripling and making for a large group.
Was this review helpful? [ YES ]
1 user found this review helpful

Marinated Vegetable and Olive Salad

Reviewed: Jan. 1, 2010
I make this recipe with slightly different ingredients...no green beans but sliced carrots, and a cup of black, and cup of green olives instead. It is awesome and I always get requests in the summer for this. One star removed because ITA with the reviewer that said way too much oil. I have always made it w/1/2 or 1/4 C oil. Also...although olive oil is tastier, I find that if you refrigerate this salad (and it is much better if refrigerated overnight) OO gets kind of thick and greasy. Regular salad oil works better IMN. Overall though...delicious recipe, one of my faves.
Was this review helpful? [ YES ]
6 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Oct. 16, 2009
I'm not sure why...it doesn't seem all that different than your standard back of the bag recipe but these are awesome. My preference is not to have very flat cookies (as all-butter cookies can be), so I chill the dough then use a cookie scoop to make them into balls. I do have to cook mine longer because I use stoneware, it's about 16-18 minutes. I usually do half chocolate and half butterscotch chips.
Was this review helpful? [ YES ]
1 user found this review helpful

Cream Cheese Kolacky

Reviewed: Aug. 13, 2008
I made these a little bit differently because I was making quick cookies w/my four year just for something to do on a rainy day. I didn't chill or roll them out, I used a cookie scoop and rolled the balls in vanilla sugar, poked a dimple in them and put the jam in there. Very easy and fast. When I make them again I will use a smaller scoop (the one I used was too big), flatten a little and fold over to make them a little prettier. It will still be fast. The flavor is excellent, and my 4 year old said "These are fantastic". Thanks for the tip about the solo.
Was this review helpful? [ YES ]
3 users found this review helpful

Blue Cheese Dressing

Reviewed: Aug. 3, 2008
Fantastic, just what I was looking for. I love blue cheese so I added extra, and kind of mooshed some of it into the mayo. The second time I made it I didn't have fresh parsley so I used dried, and instead of white onion I used a Bermuda onion, and it turned out great. I chop the onion very, very fine so they aren't so chunky. Thanks!!
Was this review helpful? [ YES ]
1 user found this review helpful

Avocado Feta Salsa

Reviewed: May 12, 2008
This is really tasty...so fresh and the flavors go together so well. I made some pita chips (cut pitas into 6ths, split and put rough side up, spray with olive oil and dust w/Greek seasoning) and it was fantastic with those. Will be making again, it will be a hit at parties (if I can stop eating it!)
Was this review helpful? [ YES ]
1 user found this review helpful

Frosted Banana Bars

Reviewed: May 5, 2008
Really great. I used 3 very overripe bananas (that's what I had) and made the icing from the other banana bar recipe to make it extra banana-y. Mine turned out more like a cake, but that could be because I used a 9x13 pan. Very moist and delicious!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 32) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States