Ms Cooky Recipe Reviews (Pg. 1) - Allrecipes.com (12891772)

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Stuffed Green Peppers I

Reviewed: Aug. 17, 2013
I used this recipe because my mom said it was her favorite. I found it very bland and dry so I added 1 cup of tomato sauce and about 1 cup of salsa to meat mixture. That helped a lot. I then used the left over tomato sauce to the top because I didn't want to waste it. I also added chili powder. Without these changes it would have had no flavor. I will go back to my recipe using raw peppers and not cooking the mixture, it's much faster and easier.
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Split Pea Soup

Reviewed: Jan. 17, 2013
This is how I make my split pea soup only I add a can of evaporated milk before serving. Yum, try it.
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 14, 2012
I made this recipe twice and both times they did not turn out. I followed the recipe to a T, but they spread and were very chewy. I'm a good baker and I know my Baking Soda is good because I've been doing a lot of baking from the same can. So, I won't make these again. I will turn these into snickerdooles so it isn't wasted.
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Quiche Lorraine I

Reviewed: Jan. 4, 2012
I'm sorry but I didn't care for this recipe. I think it was the onion that put it off for me. I'll keep looking.
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3 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 21, 2011
These were good but need more spice flavor. I even added nutmeg and cardamon and doubled the molasses ( instead of corn syrup). I loved the dough. It was very easy to work with. They just didn't taste like a GINGERbread cookie. I'll keep looking for the perfect one for me. Sorry.
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Pumpkin Bread IV

Reviewed: Nov. 19, 2011
Wow, this is really good pumpkin bread. I lost the recipe I've used for over 30 years and I'm so happy I found this one. Mine didn't raise enough, but my b. soda and/or b. powder may not be fresh. I just bought them, but sometimes I've found it isn't fresh from the store. I'll buy new and try this recipe again. If it still doesn't raise enough, I'll add 2 teas. of each. :)
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Old Fashioned Coconut Cream Pie

Reviewed: Nov. 19, 2011
I made exactly as stated and it was awesome. It was dubbed the best coconut pie at the church potluck and there were about 5 cocount pies brrought! Was even asked for the recipe. It's a keeper.
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5 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jul. 15, 2011
First of all, do not make these with Splenda! It was so bad I had to throw the entire batch away. Stick to the recipe and these will be the best homemade brownies you'll ever eat. I did use 1/2 white and 1/2 brown sugar. I had to use stick margarine because I used the last of the butter on the batch I had to throw away. They were still awesome. I will use this recipe from now on.
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Quick Chicken Parmesan

Reviewed: Jul. 15, 2011
This was very good. I was looking for a healthier version of this recipe. I did add a can of diced tomatoes and some garlic to the spaghetti sauce. I served it with whole wheat penne pasta.
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5 users found this review helpful

Old-Fashioned Lemonade

Reviewed: Jun. 28, 2011
I really liked this. I used 1 cup bottled lemon juice, 6 cups water and 1 cup of Splenda and it was perfect. Thank you for sharing.
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5 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 5, 2011
Wow, this BBQ sauce is scrump-dilly-ious! I've tried a lot of BBQ recipes through the years and thought I'd never find the perfect one. Well, this is it! I did make a few changes per my tastes, but I still gave it 5 stars because we all have unique tastes, therefore it's be almost impossible to make all people happy. I'm documenting my changes for my future use. I used 1 cup apple cider vinegar instead of the red wine vinegar, I decrease the salt and pepper to 1/2 teaspoon each, I used smokey paprika, I added 1 teaspoon dry mustard, 2 tablespoons dried onions, 1 T wor. sauce, 1 tablespoon honey and 1 teaspoon cumin. These additions are my tastes, not because the BBQ needed any changes. The rest of the ingr. I kept the same. Don't leave out the liquid smoke or it just won't taste like BBQ sauce. For those who said the liquid smoke has an artificial taste, it mellows into the sauce leaving a smokey flavor after it simmers a while. Next time I'll add chipolte chilies in adobo sauce for a hot wing version and maybe some roasted garlic in the butter. This made 1 and 1/2 quarts of liquid goodness. I really appreciate you listing this recipe. I can't wait to use it for the 4th of July family gathering! P.S. This wasn't spicy at all, so if you want a spicy sauce you'll have to add more cayenne. We had this on pulled pork sandwiches and my son reluctantly tried it and loved it. I was shocked! LOL
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Raspberry Vinaigrette Dressing

Reviewed: May 26, 2011
This was really good. I used red wine vinegar and 1/2 cup frozen raspberries instead of the raspberry vinegar. I also used olive oil and 4 T of Splenda. It was perfect for our taste. My ds had seconds. I was surprised as he usually only uses store bought Ranch. :) I used it on one of my favorite salads: Cheese, Fruit Toss Salad from the Food Nanny on BYU T.V.
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Fresh Rhubarb Pie

Reviewed: May 17, 2011
This was the best rhubarb pie! I followed exactly except using measurements one of the reviewers suggested for a larger pie (with 5 cups rhubarb). I did sprinkle the top crust with sugar. Next time I'll use an egg wash to get the pretty gloss I see on other reviewers pies. I'm keeping this recipe in my favorites. Thanks for sharing
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Best Carrot Cake Ever

Reviewed: Mar. 29, 2011
I made this cake for my mother's birthday and I was really disappointed. I should have listened to my instincts and added more leaving agent. It was dense and very sticky. It tasted good but I'll go bake to my trusted Betty Crocker recipe next time.
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No Bake Cheesecake I

Reviewed: Mar. 7, 2011
This cheesecake was so creamy! I did use reduced fat cr. cheese, Splenda for the sugar, 1/2 t. lemon juice and 1 cup whipped topping and it was heavenly. The crust did fall apart a little, even after increasing the butter (I used Promise margarine). Next time I'll bake the crust first. For those rating this low because it's not "real" cheesecake, I suggest you go and make a "real" cheesecake. This is excellent for what it is: easy and quick. Thank you for posting. I will be making this a lot!
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White Texas Sheet Cake

Reviewed: Mar. 2, 2011
I give this recipe 5 stars. I used it to make a peach upside cake and it was very good. I only used 1 cup of sugar as 2 cups were too much for us. I still give it 5 stars for ease and simplicity. It was actually just as easy as a cake mix. It was nice that I keep all of the ingredients on hand.
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Mom's 'Sweet 'n' Sours' Pork Ribs

Reviewed: Feb. 27, 2011
I've been looking for a sweet and sour spare rib recipe that's close to our favorite Chinese restaurant for years and this is it! I can't believe how easy this was, with ingredients I keep on hand plus taste fantastic! By the time I talked my son into letting me use this recipe instead of his store bought terriyaki sauce, he had already seared the country ribs in a skillet. All I had to do is cut them into bite size pieces and whip up this sauce. He only let me simmer it on the stove top for about 20 minutes and it was wonderful over steamed white rice. The only change I made was cut back on the salt ( we aren't use to a lot of salt in our diet) to 1/2 t. I did add 1 small can of pineapple tidbits with juice and about 1 cup of red, orange and yellow bell pepper thinly sliced. It was so good. I also used rice vinegar. I didn't know if the apple cider vinegar would be overpowering. Next time I'll try brown sugar just for curiosity and sprinkle with sesame seeds, if my son gives me time. LOL Update: I made this again but this time I omitted the salt and just sprinkled the meat with salt, pepper and garlic powder before browning. I also cut back on the sugar to 3/4 cup and it was perfect. Don't be afraid to use apple cider vinegar, it's not too strong.
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Blonde Brownies I

Reviewed: Feb. 4, 2011
I couldn't wait for these brownies to cool, so cut them warm. They are awesome! I doubled the recipe to make a 9 x 13. I used 1 cup choc chips and it was plenty for us. Next time I'll reduce the brown sugar to 1 1/2 cups for a double batch as it was a tad too sweet for us. I'll also bake the full 35 minutes as they were a tad doughy in the center. It may have b/c I cut them while warm. These brownies taste like thick fudgy choc chip cookies. I decided to make this recipe over a Martha Stewart recipe b/c Martha's recipe called for 2 1/4 sticks of butter. Way too much for me! I did use stick margarine and it was still awesome. I'll look no further for a blonde brownie! My 21 yr old son LOVED them and he is really picky. I can't wait to try this recipe with butterscotch and peanut butter chips! Thank you so much for posting. I still can't believe how good this recipe is using only 2/3 c butter/ margarine (double batch)! Bakers, you must try this recipe! P.S. I used 2 teaspoons Mexican pure vanilla and it was pretty strong. Next time I'll back it to 1 1/2 teaspoons. Also, I didn't use a mixer: mixed everything by hand. They turned out chewy, not cakey.
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