N56 Recipe Reviews (Pg. 1) - Allrecipes.com (12301166)

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Valentino's Pizza Crust

Reviewed: Apr. 12, 2014
I made this crust tonight and wow it is so easy to make. I love the simple ingredients and prep to cook time. The only change I made was using bread flour instead of AP flour. I really never buy any flour besides AP but I thought I'd try it and I'm glad I did. The bread flour really helped to crisp up the crust. I spread the crust onto a baking sheet and baked it at 500 for 5-10 minutes (I forgot the exact time but somewhere between these, just keep an eye on it). I took it out, spread pizza sauce, cheese, and toppings on top and baked it at 450 for 15-20 minutes. The crust was good but next time I think I will make 2 pizzas so I get really super thin crusts which are my favorite. Overall, a tasty and easy crust recipe and I will use again.
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Balsamic Bruschetta

Reviewed: Jan. 25, 2014
This is an amazing recipe! It is even great without cheese. I always cringed and turned up my nose at balsamic vinegar, but it is absolutely essential to this recipe. To me, it gives it that "bruschetta" taste. I've made it so many times without balsamic vinegar and it was always missing something and now I know what that something is! One tip I can give is to seed the tomatoes and take out the guts, it turns out more like salsa (not taste but texture) if you don't. I've also parboiled the tomatoes super fast just to remove the skins and that is great too. This is an amazing recipe. Thanks, Kathy Bias!
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Grandma's Lemon Meringue Pie

Reviewed: Dec. 31, 2013
Wow, this pie is yummy! I have never tried to make a lemon meringue from scratch and with this recipe it was so easy! I made a crust from scratch, as well as the rest of the pie. I don't like my filling too sweet so I added a little extra lemon zest and it was the perfect tartness. I waited about 45 minutes to put it in the fridge to chill it and it is still warm after about 1 hour. It just needs a while to chill. Also, because it's warm it's still runny. I hope this will firm up as it chills. Overall, this is a wonderful lemon meringue recipe and I will continue to make this recipe! Thank you, Emilie S.
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Hot Crab Dip

Reviewed: Dec. 27, 2013
I did not like this recipe, but I did make some changes so maybe that's why. I usually don't like to review when I've made changes but I'll review this one. First off, the changes I made were no lemon juice or hot sauce and I added 1 T worcestershire and 2 t old bay seasoning, and I used 1 lb. fresh crab meat. I am accustomed to a little bit thinner, cheesy hot crab dip. This was not it at all. Maybe because I used too much crab meat this was thicker and tasted of mustard. I did not like this at all and the comments it got was that it tasted "crabby" and then no one touched it.
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Bacon Wrapped Water Chestnuts III

Reviewed: Nov. 27, 2013
This is the exact recipe I use and I absolutely LOVE these. The amount of sauce is perfect so don't half that. It's supposed to cook on the chestnuts and get nice and sticky. The tip I can give is to bake them on a wire rack so the bacon gets crispy all the way around and they aren't just sitting in fat (did that, awful). I line the pan that I use the wire rack on so it's easy clean up. I also recommend using a jelly roll pan so there's some room for the fat to drip.
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Porcupines

Reviewed: Apr. 29, 2012
I made these tonight and they were very good. I added some chopped parsley to the meat mixture and I also sautéed fresh garlic and onion before adding in. Some meatballs fell apart while cooking but that's ok. I also added salt, pepper, garlic powder, and crushed red pepper to the tomato sauce/water mixture and then I added to meatballs. I felt that it needed more sauce so I added another small can of tomato sauce and bay leaf.
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Shepherd's Pie VI

Reviewed: Feb. 15, 2012
This was just okay for me. My family loved it though. I liked the mashed potatoes because I love them but I thought the meat mixture needed a little more flavor or maybe I'm just not a huge fan of ground beef. Overall, we will probably make again.
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Potato Latkes I

Reviewed: Dec. 20, 2011
This recipe is great! It was my first time making potato latkes and they were so easy. I followed the recipe, just not the peanut oil, I always use vegetable oil to fry in. I pan fried them until they were nice and crispy and then served them up with a dollop of sour cream! Try ths recipe, you will not regret it!
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Bacon Wrapped Water Chestnuts II

Reviewed: Nov. 27, 2011
I make these all the time but the temperature needs to be turned way up. 350 degrees is way too low to get these done in 45 minutes. I had the oven to 350 and they did nothing in 40 minutes. My oven is usually always correct. When I turned the oven to 425 they started cooking and getting crispy. I wrap the water chestnuts in bacon (cut in thirds) and secure them the night before. The next day about an hour and half before whatever party/event, I make the sauce and then I dip the bacon and chestnuts and then place them on a rack and bake them. The rack helps because they aren't just sitting in their fat, it allows for them to get crispy all around. Any extra sauce I pour on them about halfway through and let it get nice and sticky. Also, for very easy clean up - wrap a baking sheet in foil, place rack, and then cook chestnuts on the rack.
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Easy Pizza Sauce II

Reviewed: Aug. 29, 2011
This sauce was good. Very simple and easy prep which I like. I added a couple pinches of sugar like others suggested. I would make again.
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Best Marinara Sauce Yet

Reviewed: Aug. 24, 2011
I did not like this marinara sauce. I was very excited to try because of so many wonderful reviews. I followed the recipe to a T until I had to try everything to fix it. The 1/2 cup of wine was too much and it would not cook off. It definitely needed some more herbs, maybe try basil and a bay leaf if I ever decide to make it again. I also added about 2 T of brown sugar and that did work at reducing the acidity.
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Golden Pork Chops

Reviewed: Jan. 11, 2011
I forgot to mention in my earlier review that I used thin cut pork chops. They come out of the oven so tender and you can cut them with a fork. GREAT! I also wanted to say that you have to make them differently than what the instructions say for them to come out good. I sliced the onions into half moons and sauteed them in a pan with some vegetable oil until onions were caramelized. I took them out of the pan and mix them with 2 cans of soup and set aside. Season pork chops with salt, peper, and garlic powder and sautee them in the same pan for about 10-15 minutes. Set the browned pork chops in a 9x13 and pour soup/onion/mushroom mixture on top. Bake for 40 minutes. Wonderful, comort food meal!
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9 users found this review helpful

 
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