CRYSTAL-LYNN Recipe Reviews (Pg. 1) - Allrecipes.com (1222642)

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Chocolate Revel Bars

Reviewed: Jul. 18, 2002
This recipe is very original and delicious. I loved the fudge filling. I noticed, however, that the bars will not taste fresh for more than several days, so eat them in a hurry!
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3 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Aug. 4, 2002
This is a wonderful recipe! I've made the cheese ball every Christmas since I discovered it. I've always had no trouble shaping it into a ball with plastic wrap--be sure to refrigerate well for better results.
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1 user found this review helpful

Foolproof Chocolate Fudge

Reviewed: Jan. 24, 2008
This is a great recipe! Obviously, you can't take a recipe that has four ingredients and expect it to taste like some French delicacy, but this recipe does a darn good job of being good on its own merits. I added butter like a previous reviewer suggested, and it added a nice richness and texture. I was a little wary of the gooey consistency as I was stirring, but it turned out some great, soft fudge. Definitely a great recipe for when I have an irrational compulsion to eat chocolate.
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1 user found this review helpful

Sugared Black Raspberry Tea Cookies

Reviewed: Jan. 24, 2008
Fantastic recipe. I haven't made many drop cookies that don't contain eggs, let alone any that include corn starch, so this surprised me. I am currently living overseas and this is one recipe that my demonic gas oven didn't completely mangle! I used raspberry and apricot jams and drizzled the finished cookies with some melted chocolate chips and oil, which made for a very attractive presentation. This one's a keeper!
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4 users found this review helpful

Hot Fudge Pudding Cake III

Reviewed: Mar. 25, 2008
This is a very good recipe for a dish I've made several times before. I followed the advice of many reviews and added an extra tablespoon of cocoa and a teaspoon of vanilla to the cake mix, reduced the amount of liquid to 1 1/3 cups, and used coffee for part of the liquid. The sauce was exactly the right consistency, but I used a cup of coffee and 1/3 cup of water, and next time I'd probably just use half and half. The coffee adds excellent flavor, but too much will give it a bitter tinge. It's hard to get that chocolatey-brownie taste with only cocoa, so sometime I might try adding melted chocolate or chocolate chunks to the batter. Delicious served warm, this is a great comfort food for a chocaholic. Thanks!
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5 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: May 7, 2008
Great recipe! The chicken was tangy, with just the right amount of spice and not too saucy. I added shredded cheese and plain white yogurt to my taco, which complemented the lime and garlic flavors beautifully. I'll definitely be using this recipe again.
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0 users found this review helpful

Best Strawberry Daiquiri

Reviewed: Jun. 18, 2012
Wonderful daiquiri recipe! A perfect balance of berry, citrus, and rum. Usually I fiddle with recipes after the first try, but with this one, there's no need.
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5 users found this review helpful

Juicy Roasted Chicken

Reviewed: Jul. 10, 2012
I followed this recipe nearly exactly, using butter instead of margarine, and it was sensational. I grew up eating rather dry, tough roasted chicken, so I thought I would rarely roast poultry in my own kitchen. This was my first attempt, and now all I want to do is roast chicken. It was just too easy, and ridiculously delicious. I stripped the bones of all the meat I could and used the leftovers for chicken chilaquiles the next day. I do wonder if similar results could be achieved with less butter/margarine, but I don't know if I want to try...this recipe is perfect as is!
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Hot Fudge Sauce

Reviewed: Aug. 7, 2012
I love this recipe for its ease. After preparing it as directed, I thought it was a bit sweet and cloying, so I added 1 tablespoon of cocoa and a pinch of salt. If you use salted butter, that may be enough salt for some people, but I like a salty edge in my desserts. With these two simple additions, you can't beat this recipe for its combination of flavor, texture, and ease of preparation. No need to buy hot fudge sauce again.
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2 users found this review helpful

Reuben Dip

Reviewed: Jan. 28, 2013
With all due respect to the original poster and those who liked the recipe, I did not find the mayo and dressing base appealing. Non-dairy bases separate when baked, leaving pools of grease and congealed solids instead of a consistent, creamy dip. The dish was too sweet--I suspect mainly due to the Thousand Island. I plan to experiment with a cream cheese-based Reuben dip in the future.
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3 users found this review helpful

Vermicelli Noodle Bowl

Reviewed: May 26, 2013
This recipe is almost exactly like the one served in my local Vietnamese restaurant, but with even more fresh herbs and vegetables. I loved the lightly caramelized shallot. The only things I didn't include were the daikon and the bean sprouts. I may try the dressing without fish sauce next time to achieve an even fresher flavor. My proteins were some leftover grilled chicken and shrimp sauteed in a combination of olive and sesame oil. Delicious--thanks for the recipe!
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4 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Nov. 27, 2013
I've finally found my cinnamon roll recipe! I never thought I would get such nice results with quick-rise yeast. I used all butter instead of margarine in both the dough and the filling. I also replaced 1/2 cup of the flour with whole wheat (may try 1 cup next time) and the dough was still fluffy and chewy. I baked in a small rectangular glass dish instead of in muffin tins, and although they were a little too packed in, there was no negative effect on the finished product. They were chewy and gooey, sweet, and buttery--the perfect cinnamon rolls.
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Saltine Toffee Cookies

Reviewed: Jan. 21, 2014
I think this recipe can work, but it needs instructional revisions. As other reviewers have mentioned, you do need to let the sugar-butter mixture boil for at *least* three minutes to totally dissolve the sugar and combine the ingredients. Otherwise, your end result will be crystallized and chewy. Using greased aluminum foil is also really important. Finally, I found it crucial to completely line whatever pan you're using with the crackers. I tried to do a rectangular shape of crackers that was smaller than my actual pan; as a result, when I poured the hot toffee, it just shifted all of the crackers all over the place and looked terrible. I scrapped my batch, but I see it working well with a smaller pan completely lined with crackers, and with a well-cooked sugar mixture.
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