Cookeratheart Recipe Reviews (Pg. 1) - (1208982)

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Garlic Shrimp Linguine

Reviewed: Apr. 21, 2008
I have to agree with the person that reviewed this and said they weren't sure what all the hype was. This was just kinda vanilla. I tripled the sauce like the reviews said, added about 1/4 C. of half and half. The sauce was bland and needed some work. The wine did give the shrimp a nice flavor but I won't make this again.
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0 users found this review helpful

Allison's Pasta Salad

Reviewed: Jun. 20, 2007
I have to say, I am REALLY surprised at all the positive reviews. I had to throw this away, and it was a big bummer because you have to buy and use a lot of stuff in it. The vinegar was overwhelming, it just tasted BAD. I tried to make sure I got a bite with everything and it still was just...bad. I followed the recipe exactly...definetly not for me.
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5 users found this review helpful

Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Jun. 18, 2007
YUM! Thank you so much for sharing this recipe! First off, this is SUPER EASY - and really good. I, too had to hunt for the fire roasted tomatoes and they are worth it. I also used a lot more shrimp, frozen raw. Unless you can find the really huge (and expensive) big prawns you really need to use a pound. I also used butter instead of olive oil to saute the garlic. I also used more like a cup of feta and put it in the pasta when it was really hot so when I mixed everything up it gave it more of a creamy texture but the flavor of the feta came through. Also used dried basil instead of fresh and that was fine too. My husband said "this is like a restaurant meal" and it took me 15 minutes!
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29 users found this review helpful

Clone of a Cinnabon

Reviewed: May 25, 2007
This is the recipe you make for company and when asked by people for it tell them that it is a old family secret and that you don't share it. So now - here's how I made it. Used my kitchenade mixer. DO NOT substitue the bread flour for regular flour, you will regret it. I used standard yeast, 2 rise AND I did refridgerate this and take it out in the morning. You can still use bread machine yeast or rapid rise (I had to do some research on the whole yeast thing they are actually the same thing). Heat the milk to 110 like the recipe says, add the yeast and sugar and let it proof (sit for about 10 minutes, covered with a towel). Add the eggs, flour and all the other stuff and mix for a couple of minutes with the paddle mixer, then switch to the hook and let it go. I did put mine to rise for about 45 minutes in a 200 degree oven. This was actually too warm, the dough was HOT! Next time I will do 10 minutes in a 20 degree oven and turn it off. I rolled from the short end so I got more layers. When I took it out the next morning, I let it sit for about 1/2 hour then baked. When I took them out I also flipped them over. Also, I used two 9X9 glass pans to make them in because I couldn't get enough room between them in a standard 13X9 pan. Lastly, the frosting debate. My personal opinion, if you want that cinnabon frosting slathered roll you get at the mall - you need to double it. If you want lighter frosting then you can make the single batch.
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16 users found this review helpful

Fettuccini Tomato Rustica II

Reviewed: May 25, 2007
I made this a couple of weeks ago and it was good, not great. First off, the OIL! Man, that's a lot of oil. I used ONLY the oil that came with the sundried tomatoes and it was STILL way, WAY too much. Since the oil was in the tomatoes it did give the pasta a nice smoky tomato type flavor but the dish itself was way to greasy. Truly, I think that you can make this with no added oil. If you do that, it really is a fairly healthy dish. Also, when I made the chicken I went ahead and cooked it in a bit of chicken broth, some olive oil, basil and oregano - that part came out great. I will make this dish again, it just needs some tweaking.
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0 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jan. 1, 2007
WOW, WOW!! Thank you so much for sharing this, it was wonderful, WONDERFUL!! Now, for the review part: I made this recipe exactly as written. Next time I will make the following changes, I will go ahead and peel and make the sweet potatoes in the microwave. My potatoes ended up in the over for over an hour and still were not soft enough to be mashed, so I burned the heck out of my fingers trying to peel them and ended up putting the peeled potatoes in the microwave anyway. Save yourself some time (and burn ointment!) and just peel them and put them in the microwave, steam them until you can easily get a fork all the way through to make your life easier when you mash them. This receipe was also SUPER SWEET. Next time I will actually probably double the pecans used and halve the brown sugar, but play with it, just know if you make it as is that it is going to be mighty sweet (really good though).
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14 users found this review helpful

Honey Glazed Ham

Reviewed: Dec. 30, 2006
OK folks - hang on for this. I am going to get really detailed in my review. (I noticed when I was reading the reviews that no one really gave finite detail of how they made this) I will say that it is great, and BASTE, BASTE, BASTE. I won't ever pay for a overpriced honeybaked ham again. OK, I had a 8 lb cooked, smoked spiral sliced ham. I halved the glaze and had the perfect amount (but I am a very generous baster). I used (keep in mind I halved it) 1/4 tsp of ground cloves, 1/4 c of brown sugar instead of the corn syrup, 1 cup of honey and I actually did about the same amount of butter as if I made the full amount. Now I also cooked mine in the slow cooker and it ended up a little dry, which was my fault. If you are going to do the slow cooker, give yourself a good 5 hours on low. I panicked with mine about 1/2 way through and upped it to high and it ended up dry. I applied the glaze about every 25 minutes. Make sure you keep the glaze warm and a huge tip! Line that crock pot with foil because the clean up is a bear. Personally, I used the new slow cooker liners and cleanup was a snap becuase you just throw the bag away. Be sure you have a good brush too - the baste is sticky and you will end up with hair all over. Thanks for sharing this recipe. I have never made a ham before and this one was great (also great the next day - my husband and I both liked it on sandwiches).
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2957 users found this review helpful

Pumpkin Pie I

Reviewed: Dec. 9, 2006
Hello! Admitedly, I hate pumpkin pie. I eat one piece a year because I feel like I have too - I can't even say I eat a piece, I eat a bite. So, I made this the night before as all suggested. Let it sit in the fridge and this was GOOD. I actually ate 1/2 a piece! Could I have gone without, yes, BUT, for those of us that really hate pumpkin, this is at least palatable. My husband on the other hand LOVED, LOVED it. So, it's a keeper (but if you truly don't like pumpkin, don't expect a miracle. You will STILL not like pumpkin.) It makes a lot, but I did use a regular pie dish, I filled it waaaaayyyy up and still just had a bit left, but it made a nice full pie. I don't know how the other reviewers were able to make two, those would have been pretty skimply. Also, get the vanilla cool whip too on it! Good stuff!
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15 users found this review helpful

Baked Dijon Salmon

Reviewed: Nov. 18, 2006
I love this recipe. It is really easy, very elegant and everyone that I have ever served this to just raves. I have to say that my first attempt with salmon was with this dish and it is truly an awesome staple in our house that I serve time and time again. The flavors are wonderful - this won't disappoint! A tip: At Costco they sell frozen salmon fillets that are the PERFECT size for this recipe. Look for them in the freezer section. Yes, you get a lot of them but once you try this you will use them!)
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4 users found this review helpful

Chicken and Bow Tie Pasta

Reviewed: Nov. 6, 2006
I have to say that after reading the reviews of this dish, I was really disappointed! It was pretty bland by my stands and I really thought it lacked any good flavor. My husband agreed. Some mistakes I think I made after reading the other reviews: I followed the recipe to the "T". I boiled the chicken - I think I should have cooked it in olive oil and sauteed it a bit more. I boiled the veggies in the chicken broth - BIG MISTAKE - they were mushy and lacked all flavor. I think that those should also be more sauteed in some olive oil or very lightly steamed. Cut the chicken broth out, it adds sodium and really doesn't help with the flavor. The cream cheese mixture was not nearly as thick as I had hoped - I was thinking alfredo sauce and ended up with something more runny than that. You could almost make this with some half and half and onions on your own. Overall, I thought the dish was way too high in fat to be the "treat" I had hoped it would be. Definetly spice it up. Good luck!
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211 users found this review helpful

Tomato Enchilada Bake

Reviewed: Oct. 21, 2004
This recipe has become a staple in my house. It a bit of work, especially if you start with raw chicken and have to cook it but very good. Be careful to spread the sauce on evenly as I have had the ends get dry on me in the past.
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0 users found this review helpful

Husband's Delight

Reviewed: Dec. 16, 2002
This recipe was really good, an interesting combination of ingredients that works well together. I followed the advice of some of the other reviewers and put all the noodles at the bottom. Also, right before I put the topping on top of the casserole I mixed in the cream cheese and sour cream blend. It helped the consistency and also helped break up the cream cheese as it is hard to stir in evenly. One thing I will change next time is to saute the onions in with the ground beef. Otherwise they stay crunchy and taste more like a raw onion.
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8 users found this review helpful

Turkey Tetrazzini II

Reviewed: Dec. 4, 2002
I too made this reciepe with leftover Thanksgiving turkey. It makes A LOT of food. I should have read more of the reviews as it was a little bland, I added some extra parmesean cheese and that helped some. I think that next time it would be really good with some added garlic or onion and some pepper.
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3 users found this review helpful

Creamy Dreamy Chicken and Spirals Casserole

Reviewed: Nov. 22, 2002
My husband loved this! I substituted the low fat cream cheese and sprinkled a little more cheese on top when I backed it. The only thing though (a mistake I made) is used White Zinfandel for the white wine which I thought gave it a funny taste, next time I need to use a dry white or omit it.
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2 users found this review helpful

Aunt Betty's Banana Pudding

Reviewed: Oct. 29, 2002
HEAVEN! This has become a fast family favorite of ours. My husband begs me to make it. Thank you so much for sharing this wonderful recipe! It gets rave reviews from all!!
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14 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Oct. 28, 2002
This was very good. I was expecting to have a think, alfredo like sauce and mine came out runny. I used half and half like the other subscribers had noted and I didn't feel like I was missing anything on taste. Next time I will try with crab!
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1 user found this review helpful

Cheese Lover's Tuna Casserole

Reviewed: Oct. 13, 2002
This is a great recipes that is very filling. I love cheese so I left in the one pound but have found it easier to work with when it is shredded (more convienent to as you can buy cheese already shredded). I also tend to cut back a bit on the croutons on the top as they add quite a bit of salt (and salty taste) to the recipe. I don't make it a lot because it is rather fattening but when I do my husband goes nuts!
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19 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Sep. 3, 2002
I too followed the advice of another member and put all the ingredients in the blender. Then I took a pastry brush and "painted" it on the roast. I think this made it much easier to handle. A couple of problems I had. I watched the time very closely but the top of the roast did burn. I beleive that this roast is cooked at too high of a temperature. Normal roasting time is lower temp (325) for 2 1/2 hours. I think that is what I will do next time as my roast would not cook through and I finally ended up lowering the temperature (because the top was burning) and I let it cook another hour. Other than that, I thought the marinade was pretty good.
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157 users found this review helpful

Baked Ziti I

Reviewed: May 9, 2002
I was really disappointed in this dish, especially since it had so many wonderful reviews. The pan size called for in the recipe is way too small and it makes a lot of food. It was also very bland.
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3 users found this review helpful

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