PRETYBLKGRL Recipe Reviews (Pg. 1) - Allrecipes.com (1213779)

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PRETYBLKGRL

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Chef John's Macaroni and Cheese

Reviewed: Jun. 21, 2012
This is now my go-to recipe for mac and cheese.
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Mustard Oil Dressing

Reviewed: Nov. 8, 2009
My first attempt at making dressing from scratch. I liked it however next time I'd leave out the canola oil, add a bit more olive oil. And while I love the sharp tang of vinegar, I'd also add some honey for a bit of balance. Overall, great, easy recipe.
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3 users found this review helpful

Meaty Spaghetti Sauce

Reviewed: Feb. 11, 2007
This is exactly what it says it is, a very meat-tasting sauce. Do NOT expect a traditional/strong or fresh tomato flavor from this recipe. I should have known from the three bouillion and beef broth, but I never made spaghetti sauce before, so now I know. I love the simplicity of this recipe, but I would leave out the bouillion and the beef broth because I prefer spaghetti sauce with a strong/fresh tomato taste. I love that it's a thick sauce, so I think it's a good recipe, just not enough tomato flavor for me. I left out the pepperoni when I made this, and also used fresh mushrooms instead of canned. Thanks for sharing this recipe. :)
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163 users found this review helpful

Butterhorn Rolls

Reviewed: Nov. 24, 2006
This recipe is "ok." The dough never rised for me (my yeast was fine, nothing wrong with it). The flavor was very yeasty-tasting, and the texture was more denser than I prefer. I very much appreciate you sharing the recipe, but it didn't do much for me. I wouldn't make it again.
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1 user found this review helpful

Sweet Potato Souffle I

Reviewed: Nov. 24, 2006
This dish is delicious! I took the advice of other reviewers and decreased the amount of sugar mixed with the sweet potatoes by half. Next time I make this dish, I would leave out the white sugar COMPLETELY. I have a sweet tooth, and even for me...with the decreased sugar, it was too sweet. I would also add another cup of mashed sweet potato, and/or a touch of evaporated milk for richness. The brown sugar/coconut topping, to me, is the star here! I absolutely loved it! I consider this to be a solid recipe as it's good on it's own, and can be altered easily to adjust for different tastes. Thanks SO much for sharing!
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6 users found this review helpful
Photo by PRETYBLKGRL

Dawn's Candied Walnuts

Reviewed: Jul. 23, 2006
I found this receipe to be very easy to follow. I don't know what "softball" means in terms of cooking so I just guesstimated that it meant until it gets kinda bubbly and syrupy. Also, I didn't have any regular milk on hand, so I used evaporated milk. Turned out great in my opinion and I would definately do it again. Thanks for sharing this recipe. :)
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1 user found this review helpful
Photo by PRETYBLKGRL

Chicken Marsala with Portobello Mushrooms

Reviewed: May 7, 2005
I REALLY wanted to LOVE this receipe, but I can only say that to me, it's just "ok." I keep eating it thinking that something was missing, I just couldn't tell what. I would try this recipe again and perhaps use a bit more marsala wine. The overall flavor of the dish just wasn't as robust and I hoped it would be. I think it's because I'm comparing it to the chicken marsala that I do love at the Cheeskecake Factory. The other thing I don't like about this recipe is the instructions for the flour. Yeah, it tells you to have flour on hand, divided, but when it tells you to add flour to the sauce, it doesn't tell you how much to add. I just had to wing it. I didn't like that. Other than that funky quirk, it's an easy recipe to follow and produces a nice, rich sauce. I doubled up the sauce recipe thinking I'd need more, but I didn't have to. Again, decent recipe, but didn't have that robust taste I was hoping for.
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5 users found this review helpful
Photo by PRETYBLKGRL

Beth's Chocolate Chip Cookies

Reviewed: Dec. 24, 2004
REALLY good recipe! These are not too sweet, bake up high and fluffy too. I used Ghirardelli semi-sweet chocolate chips to make them a little more special. :-D There are the best chocolate chip cookies I've ever made. Thanks for sharing the recipe!
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1 user found this review helpful
Photo by PRETYBLKGRL

Beefy Cheese Dip

Reviewed: Dec. 24, 2004
I LOVE this recipe! Like everyone else said, it's very easy to make and very tasty! I made the cheese, salsa, and onions in my electric fondue pot. I also added some red pepper flakes for zip. I think next time I make this, I will try just one pound of sausage when I want it to be more cheesy, or two pounds of sausage (instead of just one pound of ground beef) to switch the flavor up a bit. There is SO much you can do with this recipe. Thanks for sharing!
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2 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Jan. 4, 2003
I made this recipe a few days ago for my boyfriend and his parents. They were a side dish to grilled steaks. It went over very well! As suggested by previous posters, I doubled the amount of "sauce", cut the potatoes smaller instead of just quartering them, I tossed the potatoes with sauce in a bowl, and roasted them for an hour instead of just 35 minutes. I thought the taste was just a touch too sweet. So when I do it again, I will try more mustard, less honey, and maybe some garlic or even some tabsco sauce for a sweet yet spicy kick! Anyway, this recipe is great!
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3 users found this review helpful

 
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