wee steff Recipe Reviews (Pg. 1) - Allrecipes.com (11734320)

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Oatmeal Scotchies Cookies

Reviewed: Jan. 2, 2012
Wow: the flavor of these cookies is phenomenal! I am not a big butterscotch fan, but these may be the BEST cookies I have ever made. They are rich yet light: very pleasant. I made a 3/4 batch as written except I accidentally doubled the coconut, and I would not change a thing. These cookies are to die for!!
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11 users found this review helpful

Prego® Easy Skillet Chicken Parm

Reviewed: Jul. 9, 2011
I've now made this recipe twice: once as written and once seasoning the chicken before browning. Seasoning the chicken first makes ALL the difference in this recipe! I coated the breasts in simple salt and pepper, and that simple change changed the flavor from a 3 to a solid 4.5/5! In lieu of the "Prego Traditional Italian Sauce" I use whatever I have on hand: Ragu's "Robusto Roasted Garlic" was an excellent choice, I must say. Also, if you have a clove of garlic or garlic-infused olive oil (I used a little last time), that can add a good amount of flavor, too.
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24 users found this review helpful

Cinnamon Popcorn

Reviewed: Jul. 2, 2011
I made this recipe exactly as written for a BBQ, and I was quite pleased with the results. I do not like Kettle Corn, and this does not taste like it; rather, it is a surprisingly sweet, light treat. Two things I did: 1) I put the fresh-popped popcorn in a small, unused garbage bag and then added the butter/cinnamon/sugar mixture, sealing the bag and shaking to coat. Ensuring that the popcorn coats evenly is vital to this recipe's success, and this method worked quite well. (Plus I just threw away the bag, so clean up was easy.) 2) About half-way through baking, I took the pan out and mixed the corn again to ensure even crispness. When the dish was finished, I had trouble keeping myself from eating it before the BBQ. It's worth making a double batch if you're taking it to a get-together so you can keep some for yourself.
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5 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jun. 5, 2011
This dish turned out super tender AND fully cooked! I halved the recipe and only cooked the chicken for about four minutes per side (rather than the six suggested). Also, completely by accident, I added about 3x the amount of olive oil (Tbs vs. tsp mistake) but it turned out really well and I will repeat this next time I make it. My husband suggested drizzling ranch over the finished product, and it took this solid four-star dish up to five-stars. We really enjoyed the meal, and it was quick and easy to make. Plus, only one pan to clean up!
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4 users found this review helpful

Chicken Chimi in the Oven

Reviewed: May 7, 2011
I followed this recipe as written with the following exceptions.... I ran out of chili powder so I used about 1/8 cup plus about 1 1/2 Tbl cayenne pepper (my husband likes spicy food, so it wasn't a problem). I also omitted the water as others suggested. Cheddar cheese was added on top of the chicken & beans before baking, and this turned out really tasty; you could use other cheeses and it would turn out just as well, I think. There was well more than enough filling for six tortillas, so I ending up with eleven chimichangas. I will try freezing the leftovers and reheating in the microwave. My husband fried some of the prepared chimichangas while the rest were baked. The resulting two tastes were different, as would be expected, but both ways turned out well. All in all, I think this recipes is well worth making: one that I will certainly make again. Next time I will omit the cinnamon (based on personal preference). This recipe was a great use for leftover baked chicken from dinner a few nights ago!
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2 users found this review helpful

Avocado Irish Cream Fudge

Reviewed: Mar. 24, 2011
I have been baking for a while, but this was my first attempt at fudge. I tried another recipe where a vegetable was the 'secret' and main ingredient, but it didn't turn out so well.... Thankfully, this Avocado Irish Cream Fudge redeemed me. You can't tastes or even tell that there is avocado in this at all. And the Irish cream is barely noticeable- just a hint of flavor; I wouldn't have known it was in there except that I made it (which is good because I don't like alcohol). As others have noted, it is imperative to fully blend the avocado. I don't have an immersion blender, so I used my regular ol' blender plus an electric mixer, and that worked fine. (I'm sure the immersion blender does a better job, though.) Also as others have said, a fully ripe avocado is necessary for this recipe to be the right consistency. Finally, I found that you really need to be sure that the fudge heats enough. I failed to leave it on the stove top for long enough (or perhaps the heat was too low), so it came out kind of grainy. On my second try heating the fudge long/high enough, there was much improvement: though I will probably use less sugar next time because the texture was still somewhat grainy, I felt. All in all, a great dessert and one I will make again.
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6 users found this review helpful

Easy Barbecued Pork Chops

Reviewed: Mar. 24, 2011
It is hard to believe that something so simple could taste so good! I am really quite impressed with this dish (very few meals get 5 stars from me.) I made half a batch and followed the directions as written except I used red pepper, about double the celery, and only half of the brown sugar. The barbecue flavor is excellent, and the pork chops came out tender yet fully cooked. I feel this is a great dish for those looking to incorporate more veggies into their diet, too. I will definitely make this meal again!
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5 users found this review helpful

 
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