Mollycurls77 Recipe Reviews (Pg. 1) - (1211694)

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Basic Flaky Pie Crust

Reviewed: Aug. 12, 2002
I gave the dry ingredients and the shortning a whiz in my food processor until it formed a small crumb, then poured this into a bowl and added the water. This dough was so easy to work with. I'm so impressed with myself...the dough was delightfully flaky. I've always stayed away from making pie crust...but no more!! Peach season is just starting here and i can't wait to try my hand at a pie with this dough! Thank you Stephanie!! UPDATE: Since writing my review six months ago, I've gained a reputation for my flaky pie crust. I've been asked numerous times to make pies for gatherings. For people who have problems with this recipe, here are a few suggestions: Add an extra tbsp of water to the mixture, roll the dough between 2 pieces of waxed paper to prevent sticking and for easy transfer, and even though the recipe says to chill the dough, you don't have to. I've been working with this dough without chilling it, and I find it turns out even flakier, and is so easy to work with. Hope this helps!
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1540 users found this review helpful

Best Tuna Casserole

Reviewed: Apr. 3, 2003
Very Good! I usually just "wing it" when it comes to making tuna casserole, but there is a first time for everything, and I actually followed a recipe this time! As other reviewers stated, I too added some milk to make it more creamy. I then added about a 1/4 cup of miracle whip as well for a little zip, then I did my usual doctoring with onion and garlic powders. Instead of using potatoe chips on top I used crushed crackers that I pulsed a few times in the food processor with some melted garlic butter. The end reult was a very yummy tuna casserole.
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682 users found this review helpful

Stuffed Potatoes

Reviewed: Apr. 1, 2003
I didn't have any onion dip so I added sour cream and green onions instead. Then of course butter, and lots of shredded chedder. I piped the mixture back into the skins then sprinkled a bit of paprika over each one. Beautiful and delicious!
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390 users found this review helpful

Soft, Moist and Gooey Cinnamon Buns

Reviewed: Feb. 10, 2003
If I could give this recipe 10+ stars I would! A few months ago I made the "clone of a Cinnabon" recipe from this web site, and at the time I said that I would only use that recipe from thereon. That is...until I discovered this recipe over the weekend.What caught my eye was the addition of the pudding mix to the dough. Anyway, I gave it a try, and I am converted to this recipe. I used to live near a mall that had a Cinnabon outlet, and I became a cinnabon addict (truly!) The other clone recipe, although very good, wasn't quite it. Now that I have this one I am in heaven!!! If you closed your eyes and did a taste test with a real cinnabon and this recipe, you most definately would not be able to tell them apart! I havn't made the icing for these yet (I've run out of vanilla), but they almost don't need it. The buttery, sugary, gooiness of the filling turns into a gorgeous glaze. My husband wants me to start selling these, and he swore he did not like cinnamon buns! Tania, you said these have a distinctive taste, and you're absolutely right! A million thanks!
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297 users found this review helpful

Lemon Curd

Reviewed: Oct. 29, 2007
Deliciously lemony! I cooked mine in the microwave stirring at one minute intervals until the curd coated the back of a spoon. Worked perfectly, and much easier and quicker than using the double boiler.
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279 users found this review helpful

Cherry Cheesecake

Reviewed: Feb. 14, 2003
I'm baffled as to why this doesn't work out for some people.I made 5 of these for a potluck dinner (I was resposible for bringing all the dessert) and I needed something very quick and very easy to throw together. I bought pre made graham cracker crusts,and a few different varieties of toppings, and was able to whip this up in batches in my food processor in about 20 minutes. I stuck them in the fridge for about 12 hours, and I had a dessert that everybody thought I slaved over and looked and tasted great! I'm wondering if people may have decreased the lemon juice. This is an integral part to the taste and the consistency of this cheesecake. It takes care of that sweetened condensed milk taste too!! Anyway, thanks LJ for an easy dessert!
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192 users found this review helpful

Wonton Wrappers

Reviewed: Feb. 28, 2003
What a FUN and fabulous recipe!! I was sooo impressed with how these fried up! Restaurant quality indeed. One suggestion though... when working with the dough be sure to keep the extra dough balls moist under a damp towel, it will be much more pliable this way. Thanks Stephen.
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174 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Feb. 7, 2003
Made this yesterday for a VERY tasty supper! I Don't own a slow cooker so I used one of my corning ware casserole dishes and put the roast in the oven for 8 hours at 250 degrees. It worked marvelously! Instead of beer I used red wine. (Ancient Coast's Baco Noir, for any of you Canadian reviewers who are looking for an excellent red!) I also added a tbsp of worcestershire, some onion and garlic powder and some thyme. We used hot buttered and oven toasted baguette for the sandwhiches, and broiled some sliced mozarella on top. A true taste sensation, and although frenh dip is not truly authentic french fare, my French Canadian husband gave this 10 stars! Bon Appetit!
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135 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Mar. 30, 2007
I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!!
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107 users found this review helpful

Sunshine Chicken

Reviewed: Feb. 11, 2003
This is one of those recipes that I can count on to work every time! The ingredients are usually in my pantry, and the ease of throwing this together can't be beat! From experience I can tell you that the best cut of meat to use with this is boneless skinless thighs. I find the regular thighs with the skin on are just too fatty, and the skin doesn't get crispy. Another variation I use is pork chops.
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85 users found this review helpful

Grandma's Rhubarb Torte

Reviewed: Mar. 8, 2003
Excellent dessert!! I spent the day at my mothers house on Friday helping her bake. (My brothers new girlfriend was flying in and staying for a few days!) Mom has loads of frozen rhubarb in her freezer from last summer that needs to be used up so I thought I'd put a dent in it with this recipe. Wow, was it ever a hit...even with non rhubarb lovers!! One thing I would suggest though concerns the method of making the "custard". Instead of mixing the egg yolks with the flour, mix them first with the sugar, than the milk, than beat in the flour. If you mix the ingredients in the order described in the method you will end up with hard little pieces of egg/flour, making your custard mixture grainy.Just thought I'd offer a hint!! To all of you who have a rhubarb patch and are always on the hunt for new rhubarb've just gotta try this one!!! Thanks a bunch Patty!
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76 users found this review helpful

Cabbage on the Grill

Reviewed: Feb. 15, 2003
This is one of the best ways I've ever eaten cabbage. We ate this numerous times after finding this recipe last summer. This has become one of my favorite BBQ sides. It cooks quite qickly, so be sure to watch that it doesn't burn. Also, be sure to add butter or margerine, it's what makes this!
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65 users found this review helpful

Bread Machine Challah I

Reviewed: Mar. 10, 2003
I've loved Challah ever since I worked for a Jewish family a few years ago and was introduced to this wonderful bread. I now live in a rural Nova Scotia town, and Challah bread isn't something one would usually come accross. Anyway, now I can make this in my bread machine, and I am delighted with the results!! I too did as another reviewer and set my machine to the dough cycle, so I could take the dough out, braid it, and bake it in a conventional oven. Once braided, brush the bread with a beaten egg,and sprinkle with poppy or sesame seeds. This is beautiful, great tasting Challah. Thanks Suzy for a wonderful recipe.
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57 users found this review helpful

Brandy Butter (Hard Sauce)

Reviewed: Jan. 1, 2003
Excellent. I piped this into rosettes on a parchent lined baking sheet and stuck them in the freezer. Served them with plum pudding and a brown sugar sauce.
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51 users found this review helpful

Cappuccino Cooler

Reviewed: Oct. 4, 2002
Excellent!! I live in Canada, and this tastes just like the iced capuccino at Tim Horton's....maybe even a little better!!!
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43 users found this review helpful

Baked Mushroom Thighs

Reviewed: Jan. 27, 2003
This recipe is simple and delicious. To the mushroom soup, I added garlic powder along with the onion powder. I also added some Mrs. Dash because I didn't have any dried parsley. I seasoned the bread crumbs with salt and pepper, and still didn't find the end product too salty. I decided not to make the sauce, because I don't like the thought of eating a sauce that I previously used to dip raw chicken pieces in...even if I am going to boil it! All in all, my family loved this and I'll add this to my rotation. Thanks Doris.
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41 users found this review helpful

Buffalo Chicken Wings I

Reviewed: Jan. 1, 2003
Awesome! You don't have to go out for wings when you have this recipe. I used the "coating" mixture from the "Restaurant Style Chicken Wings" off this web site and deep fried them, then used the sauce from this site. They are delectable!!
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38 users found this review helpful


Reviewed: Feb. 15, 2003
I was surprised that although simple, this dish was also very delicious, haertwarming and satisfying. I live in Nova Scotia, and we are having the worst winter in years here, and I havn't been making it to the grocery store as regularly as usual on account of all the snow storms. Therefor I've been on the hunt for recipes that have ingredients in them that I have on hand. I halved this recipe and added quite a bit of onion and garlic powder and s&p. I also added a few dashes of vinegar when I deglazed the pan. I cooked this according to taste as the recipe indicates, and the finished product was very delicious. This type of dish is very different from my usual style of cooking, but my husband devoured two heaping platefuls, and my 4 year old ate her portion too (no small miracle!)My husband said to give this 5 stars, and I heartily second that! Thanks Kris for a nice change.
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37 users found this review helpful

Homemade Ice Pops

Reviewed: Aug. 27, 2002
These brought back memories of my childhood. I wouldn't advise cutting back on the water that much, as they would be too sweet. My three year old has been devouring these.
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34 users found this review helpful

Poor Man's Caviar

Reviewed: Oct. 3, 2007
As written, this recipe is a bit bland. I improved the flavour by adding lime juice, chopped cilantro, minced garlic and sea salt. Much, much better after those additions.
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25 users found this review helpful

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