ILOVEFOOD! Recipe Reviews (Pg. 1) - Allrecipes.com (1183700)

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Easy Sugar Cookies

Reviewed: Jan. 16, 2002
I know this will sound melodramatic, but I've been looking for a good sugar cookie recipe my whole life. I had accepted the fact that I would never find it when I tried this recipe. The cookies baked up crispy and buttery, just the right amount of sweetness, chewy for days. Just writing this review makes me want to go to the kitchen and bake up another batch! I make cookies for other people every year, and wanted something different for myself, and thought that I'd just give it a try. I will use this recipe forever and pass it down to my kids... grandkids... you get the picture! :-)
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Ugandan Kabobs

Reviewed: Jun. 18, 2005
These were really good. At first I didn't know if they were worth all the prep, but after they were gone I couldn't stop dreaming about them :-). The only thing I would change--I know the yogurt sauce is probably more authentic but after I ran out I just used ranch dressing and like it much better. All a matter of taste. *** An addition--I'm trying to be more healthy and tried this recipe again but with half ground turkey and baking on a cookie sheet instead of frying. I also substituted the fried onions for chopped fresh ones. Still good and I'm sure a lot less fat.
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9 users found this review helpful

Classic Tiramisu

Reviewed: May 22, 2002
I'm going to add to the list of wonderful reviews for this recipe. I had tiramisu once at a restaurant and really liked it (which is rare for me since I usually can't tolerate custards). Since that time I'd been looking for an easy recipe with gourmet flavor. I've found it! I made it Saturday for myself, it is Wednesday and it is all gone. I think the next time I will dip the ladyfingers. I am making it for my family on the coming holiday and we LOVE sweets, so I think I will dip the coated fingers in sugar (maybe a sugar/cinnamon mixture) before lining. Also, I think I will add vanilla flavor to the cheese/cream. I didn't miss it in this recipe but I am of the firm believe that any dessert is better with vanilla. Good job!
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1 user found this review helpful

Jamie's Minestrone

Reviewed: Dec. 13, 2002
Great recipe. I was a little daunted at first by the number of ingredients, but the actual preparation was simple and the soup was delicious. I had been searching for a recipe similar to one at a restaurant that had altered it (and not for the better). This is as close to that original recipe as I have found.
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1 user found this review helpful

Bake Sale Lemon Bars

Reviewed: Jan. 31, 2004
I tried these about a year ago with GourmetMommy's suggestions and they were wonderful. I like a tart lemon bar and these were perfect.
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0 users found this review helpful

Best Marinara Sauce Yet

Reviewed: May 24, 2006
The first time I made this I messed up (as usual) and added my onions to the ingredients in the food processor. The second time, I did it just as the recipe says. Both times it was DELICIOUS! But amazingly, I liked it better when I added the onion to the food processor. Go figure. And don't leave out the wine--it adds incredible depth. I added extra garlic both times. Both times I had to stop myself from eating it like soup from my spoon :-). Gonna make pizza and I had to search this site until I found this sauce again--don't worry, I've added to my recipe box!
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2 users found this review helpful

Buffalo Chicken Dip

Reviewed: Dec. 25, 2011
Just came home from Christmas with the family and this was a huge hit! I also poached three chicken breasts and shredded them. Then i mixed the cream cheese, 1.5 cups of Franks (we like spicy), the cheddar and ranch and just poured everything in a casserole dish. Didn't feel up to baking last night so i refrigerated the mixture and cooked this morning at about 350 till bubbly. Still warm when i arrived and after the first taste, everyone loved it. When I make it for myself i will add blue cheese crumbles at the end (i thought about substituting blue cheese dressing for ranch but i think the tang of ranch went well with the mix). Thanks for this one!
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1 user found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 25, 2011
Wonderful surprise. I baked this in a 8" square casserole dish with an additional 1/2 cup of brown sugar. i also did the topping thing by tossing walnuts with a little flour, melted butter and more brown sugar. Turned out surprisingly good. This really is for people who love the tart of cranberries and next time i will have it with a scoop of vanilla ice cream, but this went great with coffee.
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Cherry Cheesecake Pie

Reviewed: Dec. 6, 2013
I have used this recipe for about twenty years. I ' m going to make one now since there's a winter storm and I have a bag of cranberries to use. Very easy and delicious. I read some of the complaints and wanted to point out, the lemon juice is a counter to the sweetness of the filling. Also, the citrus reacts to the cream cheese, enabling the pie to set. You will notice almost as soon as you start stirring in the lemon that the cheese/milk mixture will start to firm. The only times I have trouble with it being too runny or soft is when I add less than the required 1/3cup of lemon juice. Though I have never had a hard set (this is the first I'd heard of baking it and I may have to try), it has been firm enough to cut pieces and pull out a creamy slice. If the sight of creamy cream cheese and sweet cherries spilling over disturbs you, this may not be the best recipe. One other note, any pie topping will work--pineapple is delicious.
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Can't Get Enough Caramel Cookies!

Reviewed: Aug. 10, 2001
I read all the reviews before I tried these so I would know what to expect. I was very nervous about the time. I ended up baking them for about ten minutes because I didn't want them undercooked and crumbly. When I brought them to work I was very worried they might be overcooked since they were harder than I expected (about granola bar consistency). Despite that, they went over very well. Everyone loved them so I needn't have worried. The next time I will try something different so that maybe they will be chewy instead of crunchy. But I loved them! And those people who complain, reason suggests that you use unsalted butter when making cookies - it's just common sense.
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1 user found this review helpful

Hot Buttered Rum Batter

Reviewed: Dec. 25, 2011
Like everyone, i agree the flavor of this is great--you could eat it with a spoon or drink it with a straw. But this is butter-based and really doesn't mix well with hot water. I have tried it in coffee but I think i will try it with hot milk and/or simply use it as an ice cream topping.
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5 users found this review helpful

Apple Crisp II

Reviewed: Oct. 3, 2004
I took the advice of others, cut out the water in the apples and doubled the crust. Thank goodness I did, but the recipe still needs some work if I use it again. 1) I would use 1/4 flour in the apples, two Tbls of cinnamon, no water, and a dash of nutmeg. Underneath the topping in my crisp there were apples floating in LOTS of liquid. 2) Continue to double the topping, and add a teaspoon of cinnamon and a dash of salt--mine tasted a little bland and I realized that could have been fixed easily with some salt to perk up the flavors. This recipe has potential, but I'm a little disappointed I used up a bunch of freshly-picked apples on a mediocre recipe. I'm from Ohio--we know apples. I should have followed my instinct.
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2 users found this review helpful

 
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