simbyzoe Recipe Reviews (Pg. 1) - Allrecipes.com (11638059)

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Real Sopapillas

Reviewed: Apr. 28, 2010
Absolutely wonderful. Changed nothing.
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2 users found this review helpful

Real Italian Calzones

Reviewed: Apr. 20, 2010
Excellent minus the cheddar. Mozzarella made a world of difference.
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1 user found this review helpful

Taco Seasoning I

Reviewed: Apr. 20, 2010
Absolutely perfect.
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0 users found this review helpful
Photo by simbyzoe

Chocolate Peanut Butter Cups

Reviewed: Apr. 15, 2010
Wow. Delicious is an understatement. A few notes: 1. Using semi-sweet chips turned out yummy, but way too messy! The chocolate ends up all over your fingers everytime you eat it. Will use milk choc. like recipe states next time. 2. Don't glop the choc. on top of the peanut butter in a thick layer. I did this the first time and it was yum, but too thick. Think of a Reece's and how thin it is. Go for that. 3. Add sprinkles or Heath toffee bits on the top of chocolate while it is warm. Tastes great and looks cool!
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Japanese Sushi Rice

Reviewed: Apr. 14, 2010
The omission of rice vinegar is a killer. It makes it taste nothing like true sushi rice. Sorry, this is just not good.
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7 users found this review helpful

Baby Back Ribs

Reviewed: Apr. 13, 2010
As is, the recipe produces ribs that fall off the bone a little too much. Finishing them off on the grill really helps with this problem. Also, doing the dry rub marinade instead of the bbq sauce definitely worked wonders.
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2 users found this review helpful

Playgroup Granola Bars

Reviewed: Apr. 12, 2010
Very good. Just note these are not like the typical crunchy bars you buy in the store. They are more of a soft granola or cookie bar. My kids love them. I only use 1/4 c. brown sugar and stil super sweet. I make a batch every few days and throw different things in each time. Awesome.
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Homemade Flour Tortillas

Reviewed: Apr. 11, 2010
Great. This was my first time to make tortillas and it was very easy. My first few were too thick. They were perfect when I rolled them ultra thin. Just note it does not take long for each tortilla to cook. I just watched it and after about 1 minute, it was ready to flip. The tortilla slightly bubbled before I flipped it. Also, I used a cast iron skillet and did not use any cooking spray. Will be making these again and again.
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Boilermaker Tailgate Chili

Reviewed: Apr. 6, 2010
Perfection. I cook mine in the morning on the stove and then put the cooked chili in the oven at 230 F all day. This temp allows it to simmer for hours. I usually make sure it is in the oven by 9 am for a 6 pm dinner. The meat is super tender and the taste is outrageous. I also only use ground beef (no sausage) and canned red beans (no chili beans).
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1 user found this review helpful

Whole Wheat Beer Bread

Reviewed: Apr. 6, 2010
I make bread all the time and am just shocked at the ease and quickness of this recipe. Plus, the taste is superb. I used Shiner beer - yum. The dough is sticky and "weird" looking, but really turns out great. Thank you. Will use over and over again.
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1 user found this review helpful

Granola Bars III

Reviewed: Mar. 21, 2010
Absolutely delicious. I took note of other reviews and lessened the amount of sugar by half. I also did half oil half applesauce. The outcome was a fabulous granola bar that actually stayed together, looked great, and tasted heavenly!
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 2, 2010
Made without a bread machine. So easy and beyond delicious. I baked mine about 3" apart on a greased cookie sheet and they turned out beautifully. I lowered the temp by about 25 degrees since my oven tends to be hotter. I checked them every few minutes towards the end to make sure they were not burning. Nothing worse than overcooked burned rolls. I'd rather have them slightly undercooked. Once they were golden brown and I pulled them out, turned them onto a big cutting board and scrapped off the drippings back onto the rolls. I let everyone ice their own. I can't say enough on just how pretty these looked and how awesome they tasted. Note on the freezing. I froze a second batch AFTER I cut them each into individual rolls. You also freeze them BEFORE the second rising. Just pop them into a freezer bag right after cutting. Set them out the night before you are ready to cook them. I put the frozen ones in a round pan and covered with SaranWrap sprayed with oil. I put them in the fridge about 12 hours before I cooked them. That gave mine time to defrost and rise. Hope this helps.
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5 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Mar. 2, 2010
My kids thought I had bought these from McDonald's. They look and taste the same, which is a big compliment. Beautiful and delicious. Followed recipe as written.
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1 user found this review helpful

Belle's Hamburger Buns

Reviewed: Feb. 18, 2010
These are fabulous - if you want a dense almost baguette type of bread. They were a bit heavy. However, I will definitely use again but more for when I want a dense almost french bread tasting roll. The taste was superb. THe buns do hold up well. No amount of ketchup will make them fall apart! ***Made these again today. Few tips - these make fabulous pig in the blankets. I used bread flour and that took care of my density issue. Also, if you knead by hand, use less flour to begin with since you are constantly adding flour to keep it from sticking. Your total amount of flour should not exceed the 5 to 5.5 cups. I think this is why my first batch was so dense. Thank you for this great tasting bread.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 17, 2010
This is by far the best pancake recipe I've ever tried. I've used Alton Brown's recipe for quite some while...until I found this one! Wow! Followed the recipe exactly except I used stevia powder in place of sugar. Superb! I made a huge batch and have about 50 pancakes frozen (seperated with freezer paper). Just take a frozen pancake out and let it sit on counter for 5 minutes to thaw slightly. Cook on low toaster setting 2 times turning in between cookings. Turns out perfectly.
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Grandma VanDoren's White Bread

Reviewed: Feb. 17, 2010
Superb bread. This has replaced store bought white bread in my house. I am a novice breadmaker and this was so easy to make. It also cooked great from freezer. I sat it out at 8 am and it was ready to go in the oven at 5 pm. Next time, I will double the recipe so I have lots to freeze.
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1 user found this review helpful

E-Z Drop Biscuits

Reviewed: Feb. 17, 2010
Nice easy recipe to make, but really bland overall even with cheese. Will make again, but will use more salt and maybe throw some garlic powder into the dough. This recipe is worth keeping though because of ease and quickness. Just needs a little tweaking.
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1 user found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Feb. 17, 2010
Very good and easy to make for a novice like me. A little on the soft side to use with heavy meats, but then I'm used to old store bought rolls. These tasted awesome and the whole house smelled wonderful. Will definitely use this recipe again.
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Master Pizza Dough

Reviewed: Feb. 17, 2010
I have made pizza dough weekly for a few years now and thought I'd try this recipe for a change. It is so simple and the hand kneading is key. It gives you a lighter crust. Great recipe.
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Creamy Hot Cocoa

Reviewed: Feb. 17, 2010
Tastes great with or without the cream. I substituted powdered Stevia for sugar and it was awesome!
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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