frytherice Recipe Reviews (Pg. 1) - Allrecipes.com (11719514)

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Sweet Corn Bread

Reviewed: Aug. 9, 2014
This is light, moist, and has the perfect texture. The only criticism is that it's somewhat bland. It's not sweet, vaguely salty. I think next time I'll double or triple the sugar and/or add some corn. I also think the 9 servings amount is a bit generous for an 8x8 pan where the bread rose only 1.5 inches.
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Elva's Custard Pie

Reviewed: Mar. 19, 2014
My SO really liked this but I was on the fence. It's definitely sweet, as others have commented, but the texture is a little weird. A little too gelatinous? And the flavor is a little too eggy. It's just slightly off in taste and texture in a way that I can't get over. The custard I'm used to is more dairy based I think, less egg.
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Baked Buffalo Wings

Reviewed: Mar. 19, 2014
The wings came out crispy but also bland. I had a suspicion that they would be so I added some crushed garlic to the butter mixture. I also followed the advice of some of the reviews and omitted the butter mixture until the wings had been baked at 425 for 50 minutes, then basted them and put them back in for another 10 minutes. That and drying them thoroughly beforehand really made them crispy. Unfortunately, the end result tasted only of hot peppers and garlic. Basically, the chicken will taste like whatever sauce you used and that's all. I was looking for something more interesting, more homemade. I will try this again if I can find a good recipe for sauce because I liked the crispiness but flavor-wise this was a bust.
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Fluffy Pancakes

Reviewed: Feb. 27, 2013
This makes about 6 medium pancakes (about 5 inches diameter) or 8 small pancakes. They come out very fluffy if you leave the milk to sour for the prescribed time and again leaving it to rest a few minutes after you've combined wet and dry ingredients. Leaving out the butter in the mix also makes them fluffier as ADRIENNE27 said.
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Asparagus Chicken Quiche

Reviewed: Feb. 4, 2013
I will start off by saying this is an extremely good pie, but there are a couple of problems with this recipe. One, it's not very quiche-like. The middle isn't firm, it's actually kind of watery. I think it was all the extra fluid from the asparagus and the mushrooms. Despite 5 eggs, it's not very eggy? I would put this more in the realm of a pot pie than a quiche. Two, the asparagus makes it hard to cut without having the filling fall out everywhere. This could be remedied by peeling the stems, but next time I will just dice them because I like the extra fiber. Three, this recipe is a little salty, what with all the cheese. I may leave the salt out entirely next time. I did make a few modifications. I left out the Monterrey Jack because this recipe was already insanely calorie dense and I figured one type of cheese would be enough. I'm glad I did because of the saltiness. I also left out the rotisserie chicken, instead using two chicken breasts cooked in just lemon juice and green onions for filling. This made it nicely tart which complimented the asparagus and cheese flavor. Overall I would definitely make this again. It is a really good pie, even if it's not a quiche.
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Sugar Cookie Frosting

Reviewed: Jan. 27, 2013
This icing is so sweet! I'm not sure how to describe how intense the sweetness is, but I'd say on the level of Cadbury Eggs with cotton candy mixed in. I guess I prefer a milder, more buttermilk type frosting, but I was afraid that wouldn't set. This recipe did set, but it was for naught because we couldn't eat any of it. Too bad, it was easy to make and looked pretty. It's a very thick and fluffy frosting. I did cut out some milk. I used maybe 1 tbl and added it slowly while mixing on high. Anymore than that and I noticed it started to get runny and fall apart. Use your own judgement; you'll know when it's ready.
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Chicken Tacos

Reviewed: Oct. 23, 2012
I heavily modified this recipe because I didn't like the artificial, acerbic flavors of the garlic and onion powder or the Worcestershire sauce. Instead I put the sliced chicken in a bath of lemon juice (2 lemons per whole chicken breast,) cumin (3tbs,) paprika (1tbs,) cilantro (2tbs,) and 2 cloves minced garlic. I'm not against adding a lime, but they are expensive and I don't really taste it over the lemon juice. Even better would be to use fresh cilantro but I don't often have it on-hand. Then the whole thing goes in the skillet for about 6 minutes. I really try hard not to overcook the chicken because everybody hates dry chicken tacos.
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Slow Cooker Pot Roast

Reviewed: Oct. 8, 2012
I did not care for this recipe. I want to say it tasted like italian dressing and red wine. It had a weird almost chemical aftertaste. Either way, I didn't enjoy it, and I don't think there was enough moisture in this recipe to make the meat as tender as I'd have liked. I cooked it for the full 8 hours.
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It's Chili by George!!

Reviewed: Sep. 24, 2012
I agree with the other users who say that this is a good base but it is bland on it's own. I threw in some jalapenos because I felt it wasn't spicy enough. I also added a red bell pepper and a can of corn for sweetness. In addition to the chicken stock, I added one bottle of dark beer which definitely adds flavor. Basil and fennel are a few more things I threw in there. And recently, I forgot the pinto beans but my SO commented that the chilli tasted better than before, I agreed. This is now my regular chilli recipe.
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Chinese Chicken Fried Rice II

Reviewed: Aug. 25, 2011
Very simple and kind of bland. Overall just tastes like soy sauce and onions. I was looking for something that was a little more like restaurant fried rice.
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Chili-Lime Chicken Kabobs

Reviewed: Aug. 21, 2011
AMAZING Kabobs! They are citrisy, tangy, and have a little bit of chili zest to them. I did have to substitute the red wine vinegar because I didn't have any. Instead I used balsamic vinegar and that worked great. I also used two lemons and one lime instead of 3 limes because I wanted more marinade to baste the kabobs with once they were on the grill. One caveat: beware of letting the chicken marinate in the citric juice for too long. The chicken will start to break down pretty quickly. Even after just 45 minutes, my chicken pieces were pretty soft.
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Best Chocolate Chip Cookies

Reviewed: Aug. 21, 2011
One of the best chocolate chip cookie recipes I've tried. I'd liken the flavor to Mrs. Fields cookies, but slightly less sweet and not as gooey (although, halving the chocolate chips in this recipe might have something to do with that.)
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EAGLE BRAND® Banana Cream Pie

Reviewed: Oct. 1, 2009
My mom made this pie for me when I was a kid and I thought I'd never be able to replicate it. Little did I know she just used the recipe on the back of the can! This is my definition of the perfect banana cream pie; not too sweet, and very banana-y. The only thing my mom did different is to use more bananas (3) and crush them before combining it with the condensed milk mix. The first time I made this I had trouble getting the custard to set up. It takes patience and more work than you'd expect. First, don't turn the heat up or you will surely burn the milk. Second, stir the entire time or the bottom will thicken before the top does and you'll end up with a lumpy mess. Third, have patience and watch it closely. I'd estimate it takes at least 6 minutes of continuous stirring on medium heat before the thickening happens, but when it does happen it happens fast, almost like magic so be prepared.
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