footballgrl16 Recipe Reviews (Pg. 14) - Allrecipes.com (11770279)

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Sugar Cookie Frosting

Reviewed: Feb. 24, 2010
This frosting was excellent on the soft sugar cookies from this site. I used water instead of milk so i could leave it out of the fridge. It hardened up nicely and tastes similar to the filling of an oreo. Will definately use again.
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19 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 24, 2010
I am not really a big fan of oatmeal raisin cookies, but these were great! I used 1 c of butter and only 1/4 tsp cloves because i don't like a ton of spice. I actually halved this recipe and quartered the oats on accident, and they still turned out excellent. I can't wait to make them again, with the full amt of oats. Definately worth trying!
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2 users found this review helpful
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Soft Sugar Cookies IV

Reviewed: Feb. 24, 2010
I was really skeptical when I started mixing these up because the batter wasn't as sweet as normal sugar cookie. When they were done (10 min was perfect), boy was I pleasantly suprised! I did only add 1/2 tsp salt because 1 tsp seemed too much and I used a T cookie scoop instead of rolling them. They were pretty small and would make them bigger the next time and just pat them down a little to make a wider cookie. I frosted with the sugar cookie frosting recipe on the site and they were great! These have a excellent texture and when they're done, they'll be gone quick!
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Chicken Pot Pie IX

Reviewed: Feb. 9, 2010
I had to improvise this recipe because i started cooking before i realized i didn't have all of the ingredients, but it was still delicious! I used frozen mixed veggies of peas, corns, and carrots. I didn't have celery seed, so i subsituted cream of celery soup instead. I also added a tsp or so of italian seasoning. I added about 2 T of sour cream to thicken it up. Put in the flaky pie crust from this site, and it was awesome!
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1 user found this review helpful
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Cha Cha's White Chicken Chili

Reviewed: Feb. 9, 2010
This recipe is okay, but i felt like it needed some extra zing. I don't like hot food so i omitted the jalapeno completely. I cut the amount of oregano and cumin in half (i felt it was overpowering). I only added about 1/4 tsp cayenne. I added 1/2 T of chili powder. I also pureed one can of beans to thicken it, and it was still pretty thin. I didn't add the cheese into the chili, but wait until serving. I would reccomend serving with a T of sour cream on top and with corn chips. These changes made it closer to a 5 star.
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Basic Flaky Pie Crust

Reviewed: Feb. 9, 2010
This was my first successful pie crust and i was thrilled with the taste and texture. I made a chicken pot pie out of it, and it was great!! Will be my go to pie crust from now on!
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1 user found this review helpful
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Brandy Slush I

Reviewed: Feb. 9, 2010
Just what i was looking for! I had to alter my recipe because i realized my lemonade and oj were only 12 oz cans, so i cut down the water in order to not over-dilute the mixture. I also ended up adding about half of the bottle of lemon-lime soda to the mix because it was a bit too strong for my taste. This came out the perfect texture and was very pleased with it. I only had about 1 glass left after our super bowl party, and we had a small party. Will definately make again!
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3 users found this review helpful
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Beer Bread I

Reviewed: Feb. 9, 2010
What a fabulous and easy bread!! I made this with 1/3 c sugar, and brushed the top with butter before cooking. If you need to make your own self-rising= 1 c flour, 1 T baking powder, and 1/4 tsp salt. (I used another reviewers suggestion of 1 tsp salt and it ruined my 2nd batch of bread.) I also tried using soda as another suggested, and i thought this was quite gross: Stick to beer. We used light beer and it was amazing!!
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4 users found this review helpful
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Parmesan Spinach Balls

Reviewed: Feb. 9, 2010
These were a nice fresh addition to our super bowl party, but i felt they lacked the flavor I was looking for as the recipe is written. They definately need a good dipping sauce.
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2 users found this review helpful
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Brooke's Best Bombshell Brownies

Reviewed: Jan. 26, 2010
I didn't change a thing about these brownies, and they are my new favorite brownies! They were just the right thickness (use a 9x13 or they'll be too tall) and just the right texture. I used a glass pan, cooked them at 335 for about 45-50 min. Will be making these over and ove again--they dissappeared!
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3 users found this review helpful

Caramel Macchiato Cheesecake

Reviewed: Jan. 11, 2010
I love caramel macchiatos, but this recipe was missing something. It didn't have the strong espresso flavor i was looking for, nor did it have enough caramel to my liking. It was still pretty good, but not exceptional. If i make it again, I will definately think about getting 1/2 c espresso and adding a lot of caramel to the batter, maybe in swirls and layers.
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5 users found this review helpful
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Gourmet Sweet Potato Classic

Reviewed: Jan. 11, 2010
These are such a nice, sweet and cinnamon flavored casserole. The nuts on sugar on top adds something special and is really enjoyable, even for me, who normally just puts butter on a sweet potato. I tried these without the nuts and think it really misses something without them. I also like to cook the potatoes completely, as i like more of mashed sweet potato casserole and without cooking completely, they are more lumpy. I usually add one more potato to cut back on the amount of sweet. I've put in both a 9 x 13 and 8 x 8 pan, and i prefer the thicker potato of the 8 x 8. I make this for my picky husband at least once every couple of weeks! Excellent.
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Paula's Bread Sticks

Reviewed: Jan. 11, 2010
Made these for a family event and they turned out great! I don't have a bread maker so i put the water and yeast with a T of honey and let it get cloudy before adding the rest of the ingredients that had been blended together. I let it rise for about 1-1 1/2 hrs covered and then rolled it out and cut it with a pizza cutter into small breadsticks (they doubled in the oven so make sure they're half the size you want). I also added italian seasoning and some garlic powder to the mixture. I topped it with tons of butter and garlic salt. Next time i will baste every couple of minutes with butter to give it more flavor. Awesome recipe!
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3 users found this review helpful

Cinnamon Griddle Cakes

Reviewed: Jan. 11, 2010
Loved this variation of pancakes! My husband doesn't like pancakes, but he said these were by far the best.
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3 users found this review helpful
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Cake Balls

Reviewed: Jan. 11, 2010
I made these for a family event and got rave reviews! I learned a few tricks: definately make sure the cake is completely cool before adding the frosting, i used a T cookie scoop to make the balls and froze them on a cookie sheet for about an hour, and a fork worked the best to dip with (2 spoons made a thick bark layer).
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3 users found this review helpful
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Caramelized Baked Chicken

Reviewed: Dec. 13, 2009
I have been looking for a good General Tso's type chicken, and this sauce was great. I breaded chunks of chicken breast in cornstarch and seasoning salt and cooked in a large skillet. Then i cooked and thickened the sauce, adding a dash of ginger and about a 1/2 tsp of red pepper flakes. I halved the recipe, but added an additional T of ketchup. Drain chicken on paper towels, place back in skilled, and pour sauce over chicken and simmer to desired consistency. This came out slightly spicy and delicious; served with white rice and broccoli. My husbands favorite chinese sauce recipe so far!
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11 users found this review helpful
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Best Toffee Ever - Super Easy

Reviewed: Nov. 26, 2009
UPDATE (9/08/11)--The first time i made this recipe, I used margarine--and what a difference real butter makes. I recommend doing the water test instead of relying solely on a thermometer; drop a little in cold water and if it's hard and cracks, it's done; if it is chewy, it's not done yet. You also really do need a cast iron to cook this properly. Stir this minimally, although you do have to stir to prevent scorching towards the end. I made half a batch and just poured it out on a 9x13 foil lined sheet, and it spread to a great thickness. When you drop the chips straight onto it, it can sometimes make divets into the toffee, so if you are all about presentation, you may want to melt your chocolate in the microwave before spreading. Love toffee and this a great recipe! I did cook it to 300 degrees like one of the reviews suggested because i like a harder toffee. Will definately make again because the first two batches dissappeared!
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2 users found this review helpful
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No-Fuss Rolls

Reviewed: Nov. 26, 2009
Needed some quick bread for dinner and made half a batch to try them out. My toddler and my picky husband loved these! I have made them 3 times in a couple of weeks and they are even good reheated. They are more like a muffin, but still taste great. That little bit of sugar makes all the difference!
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Waffles I

Reviewed: Nov. 26, 2009
My first waffles from scratch and my picky husband thought these were amazing! Light and fluffy with a great flavor. I also made the homemade vanilla maple syrup and i will keep this one to make again and again.
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3 users found this review helpful
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Scottish Shortbread IV

Reviewed: Nov. 26, 2009
I like a minimal sweet shortbread and this was exactly what i was looking for! It was a little work, but well worth it. Next time, i plan on getting some of the bigger sugar crystals to put on top---delicious!
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3 users found this review helpful

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