CookingCutie Recipe Reviews (Pg. 1) - Allrecipes.com (11517705)

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Baked Chicken Wings

Reviewed: Dec. 2, 2010
I used 2 Tbsp olive oil, plenty of minced garlic, 2 Tbsp Frank's hot sauce, and the called for amounts of everything else. Oh, and a tsp of onion powder. I marinated the wings in all of the above for 2 hours, then baked them on my tin-foil-covered cookie sheet for just under an hour. My buffalo-wing-loving husband said he definitely wants me to make them again. (His rating was 4 1/2 stars, because he'd never give anything a "perfect score"...but for him, this is as close as it gets. :) The skin had just the right crispness, but the meat was definitely not dried out. We had ranch, more Frank's hot sauce, and celery on the side.
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57 users found this review helpful

Three Cheese Baked Pasta

Reviewed: Jul. 26, 2011
This was great, and just as great leftover. It makes a very large amount. We took this to our friends who just had a baby, and there were lots of leftovers, even after seconds. But since it's usually just my husband and I, next time I'm going to freeze half of the batch to have on hand for one of those nights when I don't feel like cooking. I used mild italian sausage, which was perfect, and added a little green pepper. Liked the sour cream...never would have guessed it wasn't ricotta.
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14 users found this review helpful

Chicken Stir-Fry

Reviewed: Aug. 1, 2011
I've tried this recipe multiple times, and I don't know why, but no matter how much I want it to taste amazing, the flavor always manages to come out a little "blah". The most recent try, I followed other reviewers' advice and doubled the sauce, adding it with the chicken broth at the end. I added some chili paste, some brown sugar, and even a dash of worcestershire. I also included minced garlic and cooked it all in sesame oil. Then topped with some peanuts, which was nice. But there was still no real 'pop' of flavor like I hoped for. Does it have anything to do with the fact that all of the chicken coating comes off and adheres itself to the bottom of my wok when cooking? I have to scrape it off or else it burns, so maybe that's my problem... If trying it again, I would add some salt, or more soy sauce, and go really heavy on the stronger seasonings, and add some red pepper flakes. Just not sure whether there will be another try, though.
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8 users found this review helpful

Mexican Baked Fish

Reviewed: Dec. 13, 2010
This was a great way to change things up from the normal dinner routine. I also had the issue of watery-ness in the bottom of my baking dish, so make sure you press out the water really well before cooking the fish. I served it with the "Best Black Beans" and "Mexican Rice II" recipes from this site. My husband and I both devoured it and he told me to put it on the "keeper" list. Thanks ChristyJ!
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6 users found this review helpful

Browned Butter Vegetables with Almonds

Reviewed: Jun. 13, 2011
I've never been so excited about getting a second helping of vegetables. Absolutely loved these. Didn't have bell pepper on hand, but I'm sure it's just as good with it.
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5 users found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 28, 2010
I, too, took the advice of the "most helpful" reviewers, and was very pleased with the result. I cooked the chicken/veggies in chicken broth, used two cups of frozen mixed veggies (peas, carrots, corn), and increased the liquid/gravy amount by about 50%. Didn't have celery seed, but used celery salt instead, and added some garlic powder. Pre-baked the bottom crust for 5 minutes, and had a wonderful dish that my pot-pie-loving husband raved about. My first pot-pie-making experience was a huge success.
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5 users found this review helpful

Buffalo Chicken Chili

Reviewed: Oct. 31, 2010
Absolutely fabulous. My husband and I are buffalo chicken fans, which is why I made it in the first place. I was actually expecting it to have a stronger buffalo flavor, making it very distinct from traditional chili. I'd say it still has a strong tomato flavor for anyone who's worried about how much difference there might be. But you could add more hot sauce if you wanted to as well. I also only had about 1/2 the amount of chili powder it called for, but I still thought the spicy "temperature" was just right. I cooked the chicken and veggies/spices, then mixed it with everything else in my large crock pot and had it on high for two hours while we were at church. (Probably would work better on low - I was going to turn it down before leaving, but forgot...just added a little water when I got home so it wasn't so thick. I'm definitely going to make this again.
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5 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Sep. 20, 2010
These are great! I only had blackstrap molasses, which is a much stronger flavor than regular molasses. So after a bit of research online, I substituted regular molasses with half the amount of blackstrap (about 1/8 cup) and also added about 1/8 cup of brown sugar. I cut back the white sugar to about 3/4 cup, and "rounded" the amounts of spices as I scooped them (to add a little extra spice as another reviewer suggested). Also, while attempting to coat the balls of dough in sugar, I came up with an incredibly easy way to get them coated. Put a few tablespoons of white sugar in a 1 cup measuring cup, drop each dough ball in individually, and lightly shake it back and forth (horizontally) for about 5 seconds for each one. Maybe it seems silly, but I was incredibly happy to find a quick and easy way to get this part accomplished - rolling them around manually felt like the most tedious part of the process to me. :) End result: fabulous. Wonderfully soft, with just a touch of crispness on the outside. My husband loves ginger in general, but not gingerbread, so these were a big hit with him. Thanks!
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4 users found this review helpful

Slow Cooker Carnitas

Reviewed: Aug. 2, 2011
Awesome recipe. Have made this twice now; it's incredibly easy to prepare, and always tastes amazingly good. I also love how the leftovers are so versatile. Definitely a keeper!
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3 users found this review helpful

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Jul. 29, 2011
Not able to find condensed french onion soup at my grocery store, and discovering at home that I didn't have a dry mix on hand like I thought, I used a substitute mix that I put together - beef bouillon, onion flakes, onion powder, celery salt, lawry's seasoned salt, curry, sugar, parsley, and pepper. I combined this with the one can of cream of celery soup, plus one soup can full of water, and cooked the meatballs in it on high all afternoon, then added the sour cream before serving. I also had to add a bit of corn starch to thicken it up. Oh, and I sauteed some mushrooms/onions/garlic and threw those in, which pretty much made it amazing. Actually I loved the flavor of the sauce with the buttered noodles, and would substitute the sauteed veggies for the meatballs altogether next time. But my husband loves meatballs, so I'll keep making it with those for him - he gave this a definite 5 stars, by the way.
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3 users found this review helpful

Cheeseburger Vegetable Soup

Reviewed: Feb. 22, 2011
I decided while cooking this that I'd tweak a few things to both add flavor and make it more "cheeseburgery". First I added Lawry's seasoning salt to the meat while it was cooking because my mom always added it to her homemade hamburger patties when I was growing up. I threw in some minced garlic with the meat and veggies as well. Since I didn't have celery (and don't eat it on my cheeseburgers anyway), I just added some celery salt for the flavor, as well as chili powder. Used cream o' chicken soup and frozen veggies since it's what I had. Went lighter on the velveeta and milk (about half), but added some shredded mild cheddar (which I also put on top w/ the sour cream/chives for garnish). And since my idea of a really good cheeseburger includes dill pickles, I added 4 teaspoons of PICKLE JUICE for an extra tang. I personally think this was the perfect touch. So yummy - thanks Charlotte for the great idea for a recipe!
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3 users found this review helpful

Baked Pork Chops I

Reviewed: Feb. 8, 2011
I generally followed the reviews from HOLLY9000 and PRINCESS20NY, and was pleased with the result. Didn't have cream of mushroom soup, so used cream of chicken instead. Added a can of mushroom pieces, some sour cream and extra wine to the sauce. My husband really liked it!
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3 users found this review helpful

Campbell's® Cheesy Chicken and Rice Casserole

Reviewed: Jan. 6, 2011
This was an easy meal to throw together with what I already had in my kitchen. I added some minced garlic and Frank's hot sauce since I knew my husband and I would need a little more flavor and "kick". I did have to cook it an extra 15 minutes - the rice was still uncooked at 45.
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3 users found this review helpful

Apple, Cranberry, and Pear Crisp

Reviewed: Oct. 28, 2010
I was craving a warm apple dessert to go with some vanilla ice cream we had in our freezer and my husband agreed, so I made this late in the evening. I just happened to have a bunch of apples, a pear, and some dried cranberries that I didn't know what else to do with, so this recipe was almost perfect. I used 4 small/medium apples. One minute after popping it into the oven, I realized/wondered why the recipe didn't have any cinnamon or other spices that I think are essential to this sort of dish, so I quickly checked other reviews and sprinkled some cinnamon and nutmeg on top. Next time I'll stir it in with the apples. Also, when using my pastry blender to make the crumb topping, the walnuts and oats made it a little difficult, so next time I'll probably try mixing the flour, sugar and butter first, and then working in the nuts and oats toward the end. The end result was very yummy, and the perfect thing on a cold, fall night.
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3 users found this review helpful

Apple Pumpkin Muffins

Reviewed: Feb. 18, 2014
I love muffins in general, but am always looking for ways to make healthy ones that are still tasty. These are now top of my list! I used coconut oil instead of vegetable, added baking powder as another reviewer suggested, and also added some vanilla. They were awesome! And my toddler loves them as well. :)
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2 users found this review helpful

Roasted Winter Squash Seeds

Reviewed: Oct. 25, 2012
Easy and tasted great! Was going to save some for hubby to try when he gets home, but can't stop eating them!
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2 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jun. 16, 2011
My husband isn't usually a fan of cauliflower, and I don't have much experience trying to cook it in ways that aren't boring. But we both thought this was good!
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2 users found this review helpful

Chicken Papadoris

Reviewed: Jun. 8, 2011
I did need to add more spices to this; increased them by about 50%. Skipped the cornstarch/cold water step at the end, because I wanted more sauce for dipping our naan bread in. Included some green onion I had in the fridge, just to use it up. Added some chili paste for more kick. And I used slivered almonds (toasted) instead of pine nuts, which was just as good as the first time I made it with pine nuts. This will remain a repeat recipe for sure!
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2 users found this review helpful

Dill Pickle Meatloaf

Reviewed: May 2, 2011
I've never met a meatloaf that I really cared for all that much...until now. I tried this recipe because my husband is a dill pickle nut, and we had a jar full of pickle juice in the fridge. Made this exactly to recipe (kinda unusual for me, to not even add garlic to something like this) and it was awesome. We had it with some dilled potatoes on the side and are SO looking forward to the leftovers for lunch tomorrow. This is going on the repeat list for sure.
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2 users found this review helpful

Broccoli Chicken Divan

Reviewed: Apr. 20, 2011
This is great! My husband isn't a fan of broccoli, but he loved it in this dish. I also added lemon pepper/garlic powder/seasoning salt, and some onion flakes when cooking the chicken. Added sour cream and used cream of chicken soup because it's what I had. Doubled the bread crumb/butter mixture, and it was perfect.
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2 users found this review helpful

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