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Smooth Sweet Tea

Reviewed: Jul. 31, 2010
This is exceptional. I like a less sweet tea so I cut the sugar down for personal preference, but everyone asks for more when I make this. We now serve this at all our church functions. You can make this 20-30 minutes before serving and then just pour it over ice.
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2 users found this review helpful

Guinness® and Chocolate Cheesecake

Reviewed: Mar. 20, 2011
This turned out fantastic for St. Patrick's day! Very moist and decadent. I followed the recipe exactly and had no trouble. This goes in my file and I will use in the future. I used Smidwich's Irish beer. As a non-beer drinker I could taste a faint "beer"? taste when the cheesecake had been allowed to sit out and reach room temperature.
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1 user found this review helpful
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Bacon Cheese Muffins

Reviewed: May 15, 2011
I have been making these for several years for morning social time at my church. Everyone loves them. To increase the flavor measure your bacon drippings after cooking the bacon and use as part of your needed oil.
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10 users found this review helpful

Zucchini Tomato Pie

Reviewed: Jul. 30, 2010
This is going to be called "garden pie" at my house. I had broccoli from the garden and added that (chopped) to the vegetables. I used swiss cheese because that is what I had on hand. It made four very generous servings. One adult male who swears he doesn't like zucchini ate it and one adult male who swears he doesn't like swiss cheese ate it. Together they finished off the pie for dinner.
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Apr. 3, 2010
I gave this recipe to a friend to make for a Valentine's dinner at church. She had never made a cheesecake before and was nervous. It came out perfect, better than the cheesecakes that I make. Now I am making it for my family for Easter. The only difference--so a water bath won't ruin your crust, I always use a pan of hot water on the shelf below my cheesecake rather than putting the chessecake pan into a water bath.
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2 users found this review helpful

Company Cauliflower

Reviewed: Jun. 17, 2011
I used the idea of equal parts cheese/sour cream to make the sauce for fresh steamed caulifower. After reading other reviews, I subbed ranch dip for the sour cream. My grandson who is 3 and I both enjoyed this. I did not think it needed any other spices. This will be a recipe I will use again.
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1 user found this review helpful

Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Sep. 5, 2011
I made a triple batch of this (36) peppers. I cooked everything together then put the hot cooked sauce into hot sterile pint and half pint jars to can. After the lids were screwed onto the jars they were put onto a rack in a dutch oven type pan with hot water already simmering. They were then processed for 20 minutes. This makes a great gift for the hot sauce lovers in your family.
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7 users found this review helpful

Winter Chicken Bake

Reviewed: Feb. 18, 2012
I made this recipe for 2 adults who like chicken, sweet potatoes and cranberries. I really liked the whole dish, the other person did not appreciate the cranberries with her vegetables. I used a lg. sweet potato that I peeled, but did not precook and my chicken breasts were added right from the freezer to the recipe. I put the chicken on top of all the vegetables. and covered the casserole dish. Everything was ready in 60-75 minutes and the chicken was not dry because it was cooked covered. I will certainly make this again. Because my sweet potato was quite large and both carrots and sweet potatoes are orange starches, the carrots were omitted this time.
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6 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Feb. 13, 2011
I made this as written except that I omitted the raisins and increased the ingredients by 1/3 (i.e. 4 eggs, etc.). It made an impressive 3 layer 9" round cake. Very easy and flavorful!
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2 users found this review helpful

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Reviewed: Jun. 8, 2011
Very tasty. I had escarole and chicken that I needed to use out of the refrigerator so I came across this recipe. I am giving this 5 stars because the broth in the soup is a very good blend of flavors. I had to make a few minor substitutions because of what I had on hand. I kept to the orginal intent of the soup and was very pleased. I will use this recipe often. My tyme and rosemary were not ground. The next time I will use my spice grinder so that I am not eating little "sticks".
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3 users found this review helpful

Old-Fashioned Italian Zucchini Fritters

Reviewed: Jul. 19, 2011
So good! I cut this down for a small family. I grated 1-1# zucchini and salted it and drained before proceeding with all the cheese and 1/3 of the rest of the ingredients. Never have too much cheese. The mixture was thick (like muffin batter?) and I used 1 large TBL. per fritter in just a little oil in a hot skillet. It made about 12 21/2" round fritters. Very tasty. Will be making these often. UPDATE: I took these to my county fair as a vegetarian appetizer. The recipe was given first place in it's category.
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7 users found this review helpful

Bacon Cheese Muffins

Reviewed: Nov. 3, 2013
These are one of the first to disappear when I make them for church. If you think they are bland, you can intensify the flavor by using a SHARP cheddar ( Swiss is good also) and using some of your bacon drippings for the oil.
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2 users found this review helpful

Stuffed Mushrooms

Reviewed: Apr. 8, 2012
I made these because they sounded easy and flavorful, not because I was looking for something low cal. The filling was very easy to put together and we all thoroughly enjoyed them. I used all the stems and 6 TBL. of shredded Parmesan for the cheese. My bread crumbs were unseasoned so I added some garlic powder. The balsamic vinegar was quite noticeable, but nobody complained. Next time I might try white wine instead of balsamic vinegar for the liquid. Will definitely make these again!
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1 user found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Apr. 21, 2010
I made these for 50 people. They all loved the potatoes. I roasted the garlic earlier in the day and then used a blender to add the garlic to the butter. That way I had garlic butter ready to add to the potatoes at mealtime and I did not have to worry about any of the garlic not getting mashed in thoroughly.This is a keeper.
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10 users found this review helpful

Hungarian Coconut Balls

Reviewed: Dec. 17, 2009
I have made a very similar candy. If you are having trouble with the consistancy of the candy you must use "plain" mashed potatoes. Try to use a baked potato from the microwave and mash it until lump free. Do not add any moisture to the potato.
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7 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Jun. 10, 2012
I prefer to "bake from scratch", but these were so fast, easy, and GOOD that I will make them often. I had tube crescent rolls that had gotten lost in my frig (they were past the expiration date) and I wanted to use them without worrying whether they would rise well. Even though the dough was expired, my cheese Danish tasted great. I chose to cut the rolled up dough into 10 portions as suggested by others. I made half the recipe of cream cheese, knowing that if I ran short I could make more. Each of my mini Danishes had a liberal tablespoon of cheese topping. Don't know how I would have been able to put more cheese on them. Haven't had time to quality check a "cold" one, but the ones out of the oven are tasty.
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1 user found this review helpful

Fudge Truffle Cheesecake

Reviewed: Feb. 13, 2011
This is excellant just as written. You could use any favorite crust. I may try it with an "Oreo" crust next time. Just be sure not to overbake this. My friend and I both used the same recipe. Both cakes were good, but hers was a little heavier and drier. My was very "creamy". I assume hers had been baked a little longer.
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3 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Oct. 19, 2013
Very good recipe. I always read both positive and negative reviews before making a new recipe. I see that there are people who say they found this "bland" and then I see people who find this "too spicy". The way you clean your jalapeños would make the difference. The more seeds you remove and discard, the milder the flavor. I really liked the flavor of this soup and will make it again. My only confusion was that the recipe said 3 cups of chicken and 3 cans of white beans yielded FOUR servings. I used 1can of white beans and 1 1/4# of ground chicken. I added a can of retried beans to make a thicker soup.
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Zucchini and Eggs

Reviewed: Jul. 18, 2011
I had never considered combining these ingredients. After reading a few of the reviews I decided to cook diced onion, minced garlic and shredded zucchini in a skillet. When my vegetables were slightly brown I stirred some salt, pepper, and soy sauce into my eggs. This then was poured over top of the vegetables. Viola! Zucchini foo yung. An excellent low fat, low carb luncheon. I ate mine as reported, but you could make a sauce to pour over the eggs. Very quick and easy. I will make this with my abundance of zucchini. Thanks for the great idea.
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6 users found this review helpful

Poblano Chicken Enchilada Casserole

Reviewed: Jan. 2, 2014
Used leftover shredded chicken and added the peppers,etc. to the chicken. Also used cheddar cheese for the cheese. My family ate seconds of this and it was very easy to put together
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0 users found this review helpful

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