AngelaM Recipe Reviews (Pg. 1) - Allrecipes.com (1276727)

Slow Cook Thai Chicken

Reviewed: Aug. 30, 2009

I don't know what happened, but this was awful. I did use natural peanut butter, maybe that was the problem. But the peanut/soy ratio just seemed off. We threw it out without even eating one serving. I was quite dissapointed because with the ingredients I thought it was going to be great and I was really looking forward to it.

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1 user found this review helpful

Swiss Cashew Tossed Salad

Reviewed: Aug. 19, 2007

My mom makes a recipe that is almost exactly the same as this. The only difference in the dressing is that she uses dry mustard. For the salad itself, she adds red delicious apples-this salad is known as "Cashew Apple Salad" at our house. I often will use baby spinach in place of half the lettuce. Its a big hit wherever we take it.

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8 users found this review helpful

Three-Berry Lemon Trifle

Reviewed: May 9, 2007

I made this for my mom's bunco club and they went nuts for it. I used the juice of one lemon and the zest of one lemon instead of measuring. If you are worried about the lemon flavor you could probably either use plain yogurt or use half as much lemon juice, but we thought it was great as it was. I made this about 12 hours before I wanted to serve it, would be fine overnight.

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20 users found this review helpful

Prime Rib

Reviewed: Jan. 1, 2005

I am very sorry that I wasted my time as well as my prime rib on this recipe. I had a 10lb roast (with bones...don't know if that makes a difference), after 45 minutes in the 500 degree oven all of our smoke detectors were going wacko (thank goodness our guests were family and therefore forgiving b/c there was a tone of smoke). We had to open several doors, etc to air it out. We put in a roasting pan and covered with foil and a ton if liquid got into the bottom of the oven (not sure how, we had it covered tightly and it fit in the pan). Needless to say, we shut the oven off at 55 minutes and never opened the door. After the 90 minutes with the oven off, the smoke had cleared but our roast was waaaay undercooked, at around 115-120 degrees. After the oven incident, we ended up re-wrapping and putting the grill on medium and trying to cook the roast in there. We finally got a decent temperature, but at that point our roast was pretty much shoe leather. Finally, and this may happen with all prime ribs, I am not really sure, this sucker started out one huge hunk of meat, it was 1/2 the size (lengthwise) when it came out of the oven...and I am not exaggarating....It was litterally half the size! Anyhow, next time I think we are going to order pizza for New Year's Eve, and when we want prime rib we will go to J. Alexander's (our favorite restaurant).

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13 users found this review helpful

HERB-OX® Bouillon Pork Chops with Burgundy Mushroom Sauce

Reviewed: Oct. 21, 2003

This was THE most disgusting pork chop I have ever eaten. It was only me tonight so I halved the sauce and only used 1 pork chop. It started out looking good. Then I smelled something burning as the all the sauce was cooked out of the pan. So I made more sauce and kep on cooking. In the end I had a purple pork chop that was EXTREMELY salty. Nasty, nasty, and still nasty. I threw it out.

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1 user found this review helpful

Baker's Secret Pie Crust

Reviewed: Oct. 11, 2003

This recipe was really simple and worked great. I was actually trying to figure out what to do with the cake flour in my pantry anyhow (I bought too much for a recipe and that was the only recipe that I had that called for cake flour until now.) I doubled the recipe and made a wonderful apple pie with it. Note:After added the maximum amount of water, it will seem a little dry still and hard to hold together. This is O.K. Just mold it into a ball, wrap in saran and put in the fridge for 20 minutes. When I started rolling mine it basically fell apart and kept on breaking into little pies. Just keep rolling these pieces. They will come together. I rolled mine on wax paper for easier transfer to the pie plate. I put a little flour on my rolling pin when needed, but otherwise didn't add any extra flour. Great recipe! Great flavor! Only my 2nd attempt making crust and came out perfect. I will keep this recipe in my folders! I went back and made this recipe a second time and the dough came out really moist. Not dry at all like the first time. I have made 2 more pies since then and the dough always turns out moist. I think the first time when I doubled it I added too much flour or not enough butter/shortening, but this time it came out even better! So this recipe deserves 6 stars because it came out great even when I apparently messed it up! :)

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7 users found this review helpful

Banana Oat Muffins

Reviewed: Sep. 19, 2003

Pretty tasty but not my favorite. Needs some spices. I added cinnamon and a splash of banana extract for more banana flavor. I also added more banana than called for (make sure to use the darkest bananas you can find...the browner the better. These have the best flavor. Will make again. I am going to try half whole wheat flour next time.

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3 users found this review helpful

Apple Strudel Muffins

Reviewed: Sep. 19, 2003

Excellent! I added a little nutmeg and ground cinnamon to the batter (didn't measure, just gave a couple shakes). I also added cinnamon chips to half the batter as one reviewer suggested. I did use more cinnamon in the strudel part, probably closer to 1/4 teaspoon (again, I just dumped). I added a little extra apple, maybe another 1/4-1/2 cup which I shredded. I did like having some chunks though as they seem to escape or something as they cook. You can taste but can't see! :). Anyhow these were excellent!

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3 users found this review helpful

B.L.T. Salad with Basil Mayo Dressing

Reviewed: Jul. 20, 2003

This recipe is awesome! I am on a low-carb diet so I didn't add the croutons. Although I will say that if I ever do add croutons, I will probably just buy some instead of making them myself. We added a little more bacon and cucumber slices that were quartered. At first it didn't look like enough dressing, but it was the perfect amount. I will probably make this recipe once a week.

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3 users found this review helpful

Luscious Slush Punch

Reviewed: Jul. 17, 2003

Very good! I did two things wrong....I was making two different recipes and the other one used ginger ale. I put ginger ale in this one by accident. I also read the recipe wrong and only used 1/2 of a two liter for each batch. I have never gotten so many compliments on a punch!! It was excellent. I froze mine in freezer bags, make sure you have enough time to freeze, I put mine in the freezer at about 6 o'clock at night and took them out at 12:30 pm the next day. One was just barely slushy and the other one hadn't started freezing yet. I'd probably freeze two days in advance.

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4 users found this review helpful

Buffalo Chicken Rolls

Reviewed: May 15, 2003

Awesome, awesome, awesome! Chicken came out moist and full of flavor. I let mine marinate in the fridge and hour and a half or so while I ran errands. The mixture solidified a little, but it was still good. Not to spicy at all. Used sliced prolone instead of shredded because its easier to roll. Only used about 1 1/2 slices per breast, next time I will double. Served with blue cheese. This will now become a regular on my dinner menu. I am also on a low-carb diet and I am going to take the other reviewers suggestion of putting this chicken on salad. I cannot say enough how much I enjoyed these and they were so simple. 2 forks up!!

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15 users found this review helpful

Mediterranean Chicken Salad

Reviewed: May 9, 2003

Sounds delicious. Where do I get a recipe for the salad dressing, or what brand do you use? I have never seen this. Thanks!

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47 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Apr. 27, 2003

This recipe was very good! Buy the thickest chicken breasts you can buy to make it easier to cube them. Didn't change a thing in the recipe, just added some meat tenderizer to the marinade and marinated about an hour. Used extra marinade to brush on chicken kabobs before cooking. Very good!

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2 users found this review helpful

Insalata Caprese II

Reviewed: Mar. 31, 2003

Very good! I added sliced black olives to mine. I also added balsamic vinegar (same amount as oil). The only thing I would change is to maybe let the cheese sit in the oil, vinegar, basil mixture a little bit to soak up some of the flavor.

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48 users found this review helpful

Streusel Apple Coffeecake

Reviewed: Mar. 28, 2003

This was fantastic. A food proccessor makes the job of making the crumb mixture extremely fast and easy. The only problem I had was I think there was too much batter. My coffee cake filled the bundt pan right to the top and then some of the filling oozed out and didn't smell to pretty on the bottom of the stove. Also, after I had mixed the flour mixture in, I realized I had only used had used 12 ounces of yogurt (2 6 oz containers...i thought they were 8 oz each). So I added a little sour cream and made sure to mix really well. It turned out awesome!

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11 users found this review helpful

Easy Cream Cheese Danish

Reviewed: Mar. 27, 2003

The directions seem to indicate that this dough is suppossed to line a 9x13 pan. Not in this lifetime! I tried rolling it out and nothing worked. So I left it about the same size I started with and went on to the filling. There is about double as much filling as one could possibly need. When I put the top crust on, it wouldn't stay put and the edges wouldn't stick together at all.

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3 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Feb. 19, 2003

This recipe is pretty good, but there two things it lacked. One is the temp is just too high. My bottom layer was very brown around the edges after about 12 minutes. I reduced the temp to 350 and put it on the top rack after that. I think next time I am going to bake at 325 or 350 and try again. Secondly, the recipe doesn't say whether to use a glass or metal baking pan. For the record, I used dark metal. (This may be why I had to adjust temp.). Overall I thought these were pretty good. A food processor mixes the dough very well. One of those little pampered chef rollers would have come in handy too make sure it was even in the pan. I also increased the lemon to 1/2 cup. Make sure to loosen the edges from pan before it cools and make your life a lot easier. Overall, just start out with a lower temp and keep an eye on it, better safe than sorry. But they're pretty good.

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4 users found this review helpful

Carrot Cake

Reviewed: Feb. 14, 2003

Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. I made one late the other night and the next day while I was at work my mom had the first piece. She called me up and said, "Angela, don't ever make this again!...I can't stop eating it. This is the best carrot cake I've ever had.". And believe me, if anybody knows carrot cake, its my mom, its her favorite. Then, I made another for work, and one guy just raved about it. I can't tell you how many compliments this cake gets. And its sooo easy. The batter is ready in 10 minutes (15 if you grate the carrots by hand). Cooking time was right on. It even came out well in one of those cheap alluminun pans you get for like $1.50 at the grocery store. The only thing I changed was I used a 20 ounce can of pineapple in its own juice(although I didn't realize until after the fact, it came out so well, I will continue to use this size). Also, the frosting was delicious, but I used one batch of frosting for both cakes, so if you only make one, start with half the recipe for frosting.

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96 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 1, 2002

Very good. I used 4 pork chops with the bone in and doubled the sauce. I was a little skeptical of the coating after reading the reviews, so I used coating on two of the pork chops and the other two I just seasoned and floured them. Both turned out really well. The sauce seemed a little rich to me (my boyfriend LOVED it). I think maybe adding a little water to it may help next time. Overall, great recipe!

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4 users found this review helpful

No Name Orange Roughy

Reviewed: Sep. 6, 2002

Very good. Next time I will try the previous reviewers suggestion and add a little garlic and used fresh herbs. I did use the juice from the tomatoes and almost had to add water because all of the liquid was evaporating (I only made 1 filet.)

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5 users found this review helpful