milk_an_honey Recipe Reviews (Pg. 1) - Allrecipes.com (1222333)

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Buried Cherry Cookies

Reviewed: Dec. 16, 2002
These cookies are excellent! They disppeared very quickly. Make sure you apply the chocolate frosting after the cookie has cooled, or you will not get good chocolate coverage. Other than that, they were very easy and quite impressive looking/tasting.
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4 users found this review helpful

Chocolate Spoons

Reviewed: Dec. 5, 2003
Works perfectly. I wrapped mine in a square of cello wrap and tied with a bit of ribbon. Note that if you put them in the fridge right away you may get a sugar bloom (as I did). You may want to let the chocolate cool to room temperature before putting in the fridge - this should avoid the problem.
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60 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Sep. 9, 2003
This really is a great recipe. Not your same old everyday meatloaf. The brown sugar and ketchup crust, I think, is really the secret to this one. I love this recipe just as written.
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1 user found this review helpful

Good Dog Cookies

Reviewed: Sep. 23, 2003
The dog went nuts for these. She'll do anything for even a piece. This dough will make way more than a dozen treats. I used a small cutter to make bite sized treats. Roll the dough thicker for soft treats and thinner for harder treats. I easily made 45 treats and then froze the other half of the dough to make later.
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1 user found this review helpful

Baked Dijon Salmon

Reviewed: Aug. 29, 2003
I would give it 10 stars if I could. My boyfriend doesn't like salmon, so I needed something really special. This was wonderful. We both loved it. It was possibly the best salmon I've ever had. I made it ahead and froze it, then just warmed it up. It froze beautifully, and came out crispy and sweet. I can't wait to have it again. Very easy to make too.
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6 users found this review helpful

Mushroom Pork Chops

Reviewed: Aug. 27, 2002
Really excellent. Simple to make, and we really loved it. The extra gravy was excellent over mashed potatoes. I will definitely be making this again.
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1 user found this review helpful

Roasted Red Pepper Vinaigrette

Reviewed: Aug. 20, 2003
This dressing is fabulous. It was super simple. It looks, smells and tastes wonderful, slightly sharp and tangy. I took it to a potluck and received several compliments (1 from a "red pepper hater"). I also used it instead of mayo on wrap sandwiches - just wonderful.
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8 users found this review helpful

Ham and Pineapple Dinner

Reviewed: Aug. 12, 2002
Really easy to make. I made this while camping, and the ham was the only special "cooler" item required. A great camping meal, quick, easy, and it tasted great.
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9 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Apr. 15, 2004
OMG this is good stuff. I had some trouble with the fork thing, in the end I kind of smushed it around with the buttered back of a wooden spoon. You have to work really fast as it hardens almost instantly (you can put the cookie sheet back on the still-warm burner to loosen it up if necessary). I made it exactly per the recipe and it was wonderful. My S.O. thinks it's even better than store bought. Scores high in taste and ease. I've already made 3 batches.
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6 users found this review helpful

Southern Living magazine's Breakfast Casserole

Reviewed: Mar. 17, 2004
This was so good. I made a double batch, cooked it and froze it. It was great re-heated too. I didn't find it soggy (make sure you let it "rest" for 8 hours), and it smelled great. I can't say enough. It was a great way to serve a crowd, and everyone liked it.
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2 users found this review helpful

Cookie Mix in a Jar III

Reviewed: Oct. 3, 2003
These cookies were really delicious. I made up a double batch for my pantry and then mix up a batch when we want cookies instead of buying pre-mixed. They had great flavour and were nice and soft. I always substitute applesauce for the fat, and the apple added a great touch to these.
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8 users found this review helpful

Chocolate Cookie Mix in a Jar

Reviewed: Sep. 24, 2003
These cookies were really yummy. Lots of chocolate, and moist. I doubled the batch and mixed it all up, then packed it into 4 500ml (1/2 quart) jars as my own premade cookie mix. When I want cookies I mix up a jar (I use 1 egg for each jar) and I get about 15 nice sized cookies. It takes only a few minutes to prepare and we get fresh homemade cookies any night of the week.
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28 users found this review helpful

Cranberry Pork Roast

Reviewed: Feb. 21, 2003
I have made this several times, a real winner. The recipe is really easy, and always turns out. Makes great leftovers too.
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1 user found this review helpful

Artichoke Bruschetta

Reviewed: Feb. 21, 2003
This was quick, easy, and FABULOUS. I used only 1-1 1/2 tbsp of red onion, and added some diced tomato. I must admit I love artichokes, but I can't say enough about this bruschetta. Terrific both warm and cold. Highly recommended!
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8 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Mar. 17, 2004
These were really good. Everyone was so impressed to see homemade cinnamon buns, but they really weren't hard at all. I rolled them and cut them and then froze them right in the pan. Later I took them out, let them thaw and double in size and then baked. They turned out perfect.
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12 users found this review helpful

Sushi Roll

Reviewed: Aug. 19, 2003
The rice turned out just right with this recipe. The "stuffings" are pretty standard and you can adjust them to taste. Very useful recipe for getting started with sushi. Thanks Adam.
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5 users found this review helpful

Bacon Cheddar Chive Muffins

Reviewed: Mar. 17, 2004
These turned out great. I served them to 15 people for breakfast and received lots of compliments on them. I left the recipe exactly as is and it seemed to turn out perfectly.
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2 users found this review helpful

Almond Buttercrunch Candy I

Reviewed: Dec. 16, 2002
I've made this recipe over a dozen times and I'd like to share a few things I've learned. Temperature is critical anytime you work with sugar. The final consistency is almost 100% dependant on the temperature. At 245 you get caramel, at 310 you get toffee. I would not recommend making this without a candy thermometer. Use the thickest pot you can, to prevent scorching. Stir ocassionally until 300 and then not at all until 310. This reduces the time it takes to climb the last 10 degrees and reduces the chance of burning. Remove from heat at precisely 310-do it fast and pour it fast, trust me on that. I don't add the almonds, I like the skor bar quality of the candy without them, and I don't use the bottom layer of chocolate on the pan, I never get good adhesion, it falls off when you try to eat it. I only put chocolate on the top. When the candy hardens enough that your finger only makes a small dent in the top add the chips, give them a minute or 2 to melt and then spread with a knife or the back of a spoon. My chocolate has always stuck when doing it this way. If you need it ready fast put in the fridge or freezer, otherwise it can take a while for the chocolate to harden. For breaking it into pieces I just slam mine against the counter and let it break into odd sized pieces. This candy is always met with excitement when I bring it to a gathering. I hope this helps anyone who wants to make this wonderfully addictive candy
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114 users found this review helpful

Broccoli Chicken Fettuccini Alfredo

Reviewed: Sep. 5, 2002
Excellent Recipe. This was a very easy and delicious supper, that looked like it came from a restaurant. I doubled the chicken and sauteed it in garlic butter. I will make this frequently. Thanks Brenda!!
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67 users found this review helpful

Amaretto Chicken

Reviewed: Sep. 5, 2003
This recipe is very tasty. I would dice up the capers next time to spread the flavour more evenly, otherwise perfect as is. It freezes wonderfully too. Very yummy and pretty simple.
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7 users found this review helpful

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