Snoopy498 Recipe Reviews (Pg. 1) - Allrecipes.com (121713)

Ultimate High Altitude Chocolate Chip Cookies

Reviewed: May 26, 2012

This is not a review. It's so funny reading the reviews. When I lived in Lakewood CO I made cc cookies with the recipe from the bag but I used butter, not margarine. They were the best cc cookies I ever had. Now that I live in AZ I can't duplicate those cookies. I like flat cc cookies, the thick ones are a disappointment. Just made some and will throw them out. Oh how to duplicate those cookies I made all those years ago.

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Ranch Style Oyster Crackers

Reviewed: May 7, 2012

I just wanted to report to Allrecipes that this is in the low carb section. Oyster crackers are not low carb.

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2 users found this review helpful

Pumpkin Cake I

Reviewed: Feb. 4, 2012

I have not made this cake yet. However, I wanted to comment a response to a reviewer that said allspice was a combination of spices, it is not. It is a plant/spice unto it's own. http://en.wikipedia.org/wiki/Allspice

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Colored Sugar

Reviewed: Jan. 23, 2012

What's also great is one can make the color they want for the theme they are working with. Use black color paste (not sure if that's what it is called) for example if one needed black sugar. A lovely lilac instead of just purple, or a deep blue.

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3 users found this review helpful

Basic Fruit Smoothie

Reviewed: Nov. 17, 2011

Just FYI, I drank these when I was a teen, I thought this would be a healthy thing but the fruit juice made me gain weight. I figure anything that makes me gain weight isn't healthy. Just watch your blood sugar levels.

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4 users found this review helpful

Easy Drop Cookies

Reviewed: Oct. 19, 2011

I have not made these. For future reference, drop cookies are dropped, like chocolate chip cookies are, and not rolled and/or pressed flat.

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Molasses Cookies

Reviewed: Oct. 10, 2011

The reason why I'm giving 4 stars is that I didn't make it exactly to recipe. One person I'm cooking for doesn't get along with ginger so I omitted it. I'd have doubled it if I were making it for myself alone. I doubled the cin. I usually shun margarine due to my upbringing but I know the crinkles & that lovely texture come from margarine (or lard; gasp!) so I used it. I wasn't sure what size to roll the balls to get 30 cookies so I just did the often standard walnut size. About the size of a quarter but a titch smaller. It made 56 cookies which I think is great + if you are doing these for a holiday where there are other sweets, then it allows for more sampling. Muahahaha. Ahem, anyway, I rolled them in brown sugar as I didn't have coarse sugar on hand. Also could have done it with colored sugar(s). I almost added cinnamon in the coating as well but decided not to this first time. I also didn't roll into sugar for about 1/3 the batch as a favor to a friend of mine who prefers way less sugar than is natural. These are my kind of cookie, crispy on the outside but tender on the inside. I cooked mine for 9 minutes & immediately placed then on a wire rack to cool. They are sturdy enough to be able to do that. Edit: I made these again today. I didn't have margarine so I used butter. I did my little tweaks. I ended up making them about golf sized this time & ended up with 19 cookies. These taste better cooled than hot & even better the next day to allow spices to infused.

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Momma's Poor Man's Lasagne

Reviewed: Sep. 17, 2011

I've made a variation of this for years. Although mine is fairly different, I wanted to suggest using a 14.5 oz can of fire roasted tomatoes. One can drain it and reserve the liquid, freezing it in an ice cube tray for other uses. I then blend the tomatoes as I'm not a tomato fan, and add it in replacement of the tomato sauce. I use fire roasted tomatoes in a can for everything that requires sauce or canned tomatoes. Thank you VH for posting this recipe.

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8 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Jan. 5, 2011

These are perfect for decorating.

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6 users found this review helpful

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Dec. 14, 2010

I will be making these again, today, with some tweaks. I did not make the recipe as listed so let me give the details. I made a test batch 3 days ago. I am making a batch today for a holiday party tomorrow, hence the test batch. I used 1/2 whole wheat flour and 1/2 all purpose flour. For the party I will be doing that again but hope to make them with 100% whole wheat for here at home someday soon. I don't stock pumpkin pie spice so I added 2 tsp cinnimon, 1/2 tsp ground ginger and 1/2 tsp ground nut meg. I knew from experience this wasn't enough spice but my brain was mushy that day and I didn't listen to myself. The muffins turned out wonderful in a light pumplin flavor and I adore the dense texture. However, the spices probably need to be trippled to be tasted. No spice taste what so ever with the small amount I used. The muffins were even more flavorful (but not spice wise) the next day. I see that I could have stretched, if needed, the recipe into 18 muffins. I really like the texture and the generous size the 12 muffins it makes. As with most recipes one should make them their own with personal tweaks. This recipe is a keeper for me with some tweaks I plan on making in regards to the spices. Thank you for posting this whole wheat recipe.

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Pumpkin Smoothie

Reviewed: Jul. 21, 2010

I haven't tried this but didn't want to lower the rating so I rated it 5 stars. One can sub Greek yougurt for the milk or some of the milk to up the health benifits and hide the taste of the Greek yogurt. I can't have pumpkin due to the glycemic index however I bet this smoothie is delicious.

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Condensed Milk Chocolate Frosting

Reviewed: Mar. 7, 2010

In all fairness, I only made this once. I cooked it for 12 minutes, stirring frequently. It has the consistancy of water. I didn't get to the point where one is suppose to add the water or the vanilla as I knew it was a bust. I don't think I did anything incorrectly so I won't be trying to make this again. I do hate to give low ratings. If you are not very experienced with this kind of thing, I suggest you keep looking for an easier recipe.

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Potato Latkes I

Reviewed: Dec. 13, 2009

I've not made this recipe. I have a question. Because of one reviewers review - Doesn't shreding mean the same as grating, unless it's cooked meat? How does one shred a raw potatoe? I would have grabbed my grate box and so now I'm wondering if others would have done something differently when reading this recipe? I would like to know so that I can read recipes and communicate my own recipes correctly. I don't think anyone can directly conact me to reply to this however.

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Michelle's Famous Washed Cranberry Sauce

Reviewed: Nov. 26, 2009

This recipe is close to the one I've always used. The one I used uses only 1 cup of water but sub cranberry juice and don't add any sugar as my BF dislikes anything remotely sweet. So if you like it less runny, only use 1 cup of water. Please do try this recipe if you've only had canned "cranberry sauce".

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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 26, 2009

I've not made this exact recipe and I'm not sure if anyone will see this as there are so many ratings however, to easily seperate the skin from the meat, use a wooden spoon handle. If you have small hands, they work but for those of us who do not have small hands, a wooden spoon handle will get in there easily and be less likely to tear a whole in the skin.

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Chocolate Covered Strawberries

Reviewed: Nov. 9, 2009

I agree with the person who said just use choclate and add nothing. Also, I am baffled that people are able to use toothpicks. Mine fall out but maybe it's due to the fact that I don't use shortening. I just use my hand to hold them. This is a easy, inexpesive treat. Guys, make this for your girls on Valetine's day and she will think you are one of a kind! PS. Many people think coconut oil is healthy so one may substitute that for the shortening.

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Baked Kale Chips

Reviewed: Sep. 26, 2009

I got this recipe from a Jacques Pepin cooking show. It was awful in that it was bitter. There are ppl who like bitter but it's a bad word to me. I do strongly suggest you try it once however, as the health benifts would be awesome (in regards to snacking), if you lucky enough to like them. The need for crunch is so hard to meet with a healthy option. I'm completely baffled by the person who says "similar taste to potato chips.". Taste buds are funny creatures tho. To help keep the kale cook evenly and be crispy, cook on a rack (I think that's what it is called) on top of a cooking sheet. That way the air circulates around the kale. Baked chicken should be done this way too.

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14 users found this review helpful

Eggplant Burgers

Reviewed: May 3, 2009

I can't eat bread. But if I could, I'd toast the hamburger buns. I might also add some garlic to the buttered buns before toasting to make a garlic toasted bun.

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Chocolate Covered Pretzels

Reviewed: Dec. 21, 2008

I have not tried this with cream. I will have to do that. I would rather not use shortening. Using chocolate chips by themselves makes the chocolate thick as chips have an ingredient in them that helps them keep their shape. I am guessing both the cream or the shortening method makes for a chocolate coating that is less solid at room temperature. That is why I'm not eager to try that. Also, most ppl balk at animal fat/lard but I find solid vegetable shorting more against nature than animal fat. I would never ever use bark or candy coating. Disgusting stuff that does not taste like chocolate. I would never want to make that artificially flavored stuff for anyone. It is also why I never eat someone else's chocolate covered "fill in the blank". I don't trust them to use real chocolate.

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Chicken with Stuffing

Reviewed: Dec. 19, 2008

I am trying to get into cooking while chronic fatigue of unknown origin is controlling my life. This recipe was appealing as there was no work in it. It tasted ok to me. Nothing fantastic but lately nothing does. What I require recipes for, mostly, is the cooking time. This cooked perfectly in 4 hours. I just used a package of chicken, I didn't notice the weight. Next time I will sprinkle pepper on the chicken, put the cream of chicken soup in first and place the chicken in. I will then flip the chicken over so both sides are covered in the soup. I will also double the stuffing and thus the water. Thank you for posting this no fuss recipe. Update: I'm making this today and to add some flavor I added 1 packet of dry onion soup mix.

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