candygirl Recipe Reviews (Pg. 1) - (12291120)

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Company Chicken Marsala

Reviewed: Jan. 13, 2015
Not a bad recipe but I have to comment on Luv2ook version, which in my opinion is spot on. And please folks, don't buy the grocery store Marsala that is in the condiment section---taste is everything so get a good bottle of dry Marsala at the liquor store.
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3 users found this review helpful

Favorite Bourbon Pecan Pie

Reviewed: Nov. 25, 2014
This is the exact recipe I have used every year for 25 years except for two things---a teaspoon of vanilla and I use dark corn syrup. I don't know how anyone could mess this pie up (one poster stated it was a disaster). It comes out perfect every time and if you really want to kick it up a notch, add chocolate chips. Fabulous, rich, decadent and so worth the calories.
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 21, 2014
Did not care for this at all!
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0 users found this review helpful

Fluffy Pancakes

Reviewed: Sep. 21, 2014
Essentially, this is a fine recipe but I did make some changes. I agree with another poster that the amount of vinegar to sour the milk is too much--one Tbls. is enough. I also only added one Tbls.of sugar---hubby does not like them too sweet. I did use cooking oil in place of the butter and two tsp.of baking powder instead of one. I feel it's important to let the batter sit several minutes---you can see the bubbles which will give them the lightness. All in all, a very good recipe and very adaptable to your own particular tastes.
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1 user found this review helpful

Spicy Spanish-Style Rice

Reviewed: Jun. 3, 2014
Awesome!!! Made it earlier today and the family devoured it.
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2 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Mar. 25, 2014
I prefer not to boil the chicken. Like one poster suggested, grill it or you can do what I usually do and that is buy chicken breast on the bone, smear a little olive oil and season with garlic powder, a little salt and pepper. I roast it for 45 minutes in 375 degree oven. It is juicy and none of the flavor is boiled away. Just a thought and I know if your in a hurry or tired from work, this step is optional.
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2 users found this review helpful

Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Mar. 6, 2014
Essentially, this is a great recipe but as some stated, increase the sauce amount. Also, I have to tell you, as an Italian woman, I would never cook angel hair for 8 to 10 minutes---you would have a pasta that was rubbery and overcooked. Angel hair should be done in about 4 minutes or less! The photo of the recipe shows regular spaghetti--at least, that is what it looks like to me.
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5 users found this review helpful

Cheeseburger Soup I

Reviewed: Sep. 26, 2013
This is a great recipe but in my opinion, when I make it, it needs a can of Rotel tomatoes or the fire roasted kind ---for color and zip. Also, fresh parsely and a clove or two of garlic heighten the flavors tremendously.
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2 users found this review helpful

My Husband's Pad Thai Noodles

Reviewed: Aug. 30, 2013
I have always wanted to try this and had some shrimp that I needed to use up so today was the day. I must say one thing---if you are not a fan of extra hot dishes, please go easy on the chili garlic sauce and the chili oil. I made the recipe with the original amounts but next time, I will decrease the amounts of both--one tbls.of chili sauce and one tsp. of the chili oil. Please add the chopped peanuts and the cilantro, even though the recipe says they are optional. The addition of these two ingredients really add to the flavors. Also, I had the thin rice vermicelli on hand which was from our Asian store but use the thicker ones as the vermicelli does not hold up . All in all, it was a very tasty recipe and I will try this again with chicken.
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1 user found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Nov. 10, 2012
This is a good standard recipe but I added applesauce in place of the water---or could use sour cream if you like. I like a bit more cinnamon so I increased the amount to 3/4 tsp. The chocolate is a nice addition but some walnuts or pecans would be nice as well.
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8 users found this review helpful

Mint Pesto Pasta

Reviewed: May 18, 2012
Rather than using all six tomatoes, I added some sun dried tomatoes in oil just to give a different spin on this recipe. I also added an extra clove of garlic as we are Italian and love the stuff!
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6 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Apr. 15, 2012
These brownies are way,way,way, too sweet. Best brownie recipe I have used for 40 years came from a Jewish cookbook. Four squares unsweetened chocolate melted with two sticks butter , two cups of sugar , four eggs, two teaspoons vanilla, dash salt and one cup of flour. Bake at 350 degrees for approx. 30-35 minutes. I scatter walnuts and chocolate chips over the top of the batter rather than folding in the mixture. Almost forgot ---9X13 pan. They are chewy, fudgy , and moist and keep for several days in a tightly closed container, if they last that long.
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4 users found this review helpful

Spring Biscotti

Reviewed: Mar. 9, 2012
I just finished making these biscotti---my kitchen smells divine! If people knew how easy it is to make them you would never by a packaged kind. I did make some changes though as I always tweak something a bit. I added 1/2 tsp almond extract in addition to the vanilla, which I increased to 1 full teaspoon. Also, I added 4oz white chocolate and reduced the pistachios to one cup. Shelled pistachios are not that hard to find---if you live near a Trader Joe's they have them. This is a truly delicious biscotti and not hard to make, just have a sharp knife and cut straight down so you can minimize them crumbling on you.
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3 users found this review helpful

Apple Crumb Pie

Reviewed: Nov. 6, 2011
I would like to add my two cents to the making of this pie and hope the suggestions I offer will be helpful. As far as the "watery" aspect of the filling, I believe the type of apples that are used could be the issue. I always use a combo of Jonagold and Granny Smith. The texture remains firm and I don't ever have the watery problem some of the posters state. Also, I use a combo of brown and white sugars in the filling. It imparts a richer flavor to the filling. Now , as far as the crumb topping is concerned, it is definitely not enough for my taste---I like a pie with a thick crumb topping and what I do is I use one and one third cups flour,one tsp. cinnammon 1/4tsp nutmeg and 1/4 cup brown sugar, 1/3 cup white sugar. Mix this with one stick of unsalted room temp. butter. I just use my hands to blend all the ingredients and you will have the best crumb topping ever! When the pie is cooled down, I sprinkle powdered sugar over the top. I have never had anything but raves for this pie and recipe. I hope all of you try it. Bake at 424 degrees for twenty minutes and lower to 350 degrees for 45 to 50 minutes. I also use this crumb topping on my blueberry pie as well.
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87 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 14, 2011
I have never made a cheesecake with flour or milk in the recipe so maybe I should, what with all the rave comments. My standard recipe, which I have been using for twenty eight years, is 3 (8oz.Packages) of cream cheese , 3 eggs , a tsp of vanilla, a cup of sugar, and one cup of sour cream. Beat cream cheese and sugar first , add eggs one at a time then the vanilla and sour cream. I put in a graham cracker crust that has a bit of cinnamon and two tsp. of sugar added to the crumb mixture. I do agree about leaving in oven, with the door slightly open, until cool. Now, if I make my famous Amaretto-White chocolate version(it's famous in my family circle) I add 6oz.white chocolate chips (I use only Ghiradelli brand) melted over hot water with three tablespoons heavy cream and two tablespoons of Amaretto. Temp. of the oven is the same, 350 degrees --I don't use a water bath for either recipe and don't have cracks. My cakes always come out creamy and light. I might try this recipe above just to see if there is any variation or tastes better than my own recipe.
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9 users found this review helpful

Apple Crisp II

Reviewed: Oct. 5, 2011
This recipe is good but I added some nutmeg. I used a mix of Jonagold apples and Granny Smith, which has always been my fav combination for apple pie. Now, I always add a bit of lemon juice, about a tablespoon or two to the apples. It wakes the flavor of the fruit. My family and I like some chopped pecans or walnuts in the topping for extra crunch.
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1 user found this review helpful

Chicken Pot Pie III

Reviewed: Sep. 23, 2011
This is a wonderful and tasty recipe and so easy but I did change a few steps which appealed to my tastes . Rather than boiling the chicken, try roasting chicken breasts on the bone in the oven. I coated with bit of olive oil and salt, pepper, garlic powder and sprinkled a bit of thyme on them. Forty five minutes at 350 degrees and they are juicy and so much more flavorful than just boiling them. I also used cream of chicken and cream of broccoli soups. Frozen veggies are fine but to give the pie a more home made appeal, I did par boil very tiny new potatoes which I cut in half and added to the mix. I will be making this a lot in the future as it was well received by my family. Thanks for sharing!
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17 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Sep. 17, 2011
I have to admit I was excited when I read this recipe as I always want to try a new way of making biscuits and based on the previous comments I thought they would be great. Unfortunately, I don't have the same idea of them. I just pulled the first batch out of the oven and they are hardly big and puffy. The second pass is baking as I type this and they appear to be much higher, as mentioned by the original poster of this recipe. It may be best to let them sit overnight as they suggest for a higher product. Now, there is a recipe on the Clabber Girl baking powder can for biscuits that are very similar but there is no sugar stated in this one. I had difficulty handling the dough, very sticky and I believe reducing the amount of milk to 3/4 cup as stated on the baking powder can is necessary. Just too much liquid for me. They do produce a nice flavor ,though. Sorry to say, they are just not what I thought they would be.
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5 users found this review helpful

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Sep. 10, 2011
I made this bread this morning and it could not be any easier. The trick the other poster mentioned about letting it rise in the oven, with the light on, is great! I did not proof the yeast , just mixed it with all the other dry ingredients and it rose beautifully. I did experiment a bit and added chopped bittersweet chocolate to one loaf along with the cinnamon mixture. To die for! I did double the amount for the sugar-cinnamon mixture--2/3 cup brown sugar and 1and 1/2 tsp.cinnamon. It was the perfect amount for my taste. Oh my, wait until your kitchen starts to smell with the aroma of this bread. I definitely want to make French toast with the raisin loaf. I really don't know how our mothers and grandmothers existed without stand mixers with dough hooks---glad I have one!
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1 user found this review helpful

Sarah's Salsa

Reviewed: Jul. 11, 2011
Great recipe! Instead of the the yellow onion, I used red onion and you can use lime juice if you don't have any lemons around. Also, for a change, you can use the fire roasted diced tomatoes. Really delicious salsa.
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7 users found this review helpful

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