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Garlic Shrimp Linguine

Reviewed: Aug. 26, 2014
The ingredients are way off. This recipe has potential but 1 T of butter for a pound of pasta is so far off. The sauce is the star of this show and the sauce needs serious review.
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0 users found this review helpful

Aunt Norma's Rhubarb Muffins

Reviewed: May 31, 2014
I made these exactly as directed and I found the contrast between the sour rhubarb and the muffin mix unpleasant. The muffins were too moist even though I baked them for an additional 5 minutes. I love using rhubarb in the spring, but this recipe won't be one I use again.
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0 users found this review helpful

Tzatziki Sauce -Yogurt and Cucumber Dip

Reviewed: Jan. 6, 2014
This was delicious. I used Greek yogurt so I didn't need to strain the yogurt, only the shredded cucumber. I added just a pinch of mint at the end. This was also delicious on fish/shrimp tacos.
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1 user found this review helpful

Buckeye Cookies III

Reviewed: Dec. 17, 2013
I love the idea but way too much sugar.
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0 users found this review helpful

Foolproof Chocolate Fudge

Reviewed: Dec. 11, 2013
This is the recipe for fudge my mom made and we've loved through the years. I add 1 cup milk chocolate chips and 1 T of corn syrup to make a smoother taste and texture. I like to make half a batch just with nuts and half a batch with rum-soaked raisins and nuts. Two tips: 1. I line a glass container with aluminum foil will extra foil on the edges to help lift the fudge out. 2. When the fudge is lightly set I take a pizza cutter and cut my pieces then let it set fully. When I'm ready to serve it, it is already evenly scored and it comes apart neatly. This is a wonderful, not too sweet, fudge to make with children, too.
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5 users found this review helpful

Country House Bed and Breakfast Casserole

Reviewed: Mar. 31, 2013
The genius of this recipe is that it is easy to make, delicious to eat, and very adaptable. We enjoyed it as it was written as well as when I've made some changes. For Easter brunch, I used 1 cup of croutons tossed with only 2 T butter. I added one more egg to the mix and let the casserole sit in the refrigerator overnight. I brought the casserole to room temperature then added another 1/4 cup of cheddar over the top along with 1/2 cup of diced ham. The casserole baked up puffy and delicious and was eaten all up. It is our go-to breakfast casserole. It's also great cooked in big muffin tins as individual servings or in mini-muffin cups on a sampling buffet. A bonus is that this is so satisfying, no one was hungry until dinnertime.
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7 users found this review helpful

Diana's Guinness® Chocolate Cake with Guinness Chocolate Icing

Reviewed: Mar. 18, 2013
I made this recipe exactly as directed and I found this cake dense, with the Guinness giving it a funky flavor. The frosting was flat. It definitely needed salt. I won't ever make this again. I really wanted to love this recipe.
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2 users found this review helpful

Awesome Grilled Cheese Sandwiches

Reviewed: Mar. 5, 2013
The bread was crunchy on the outside and soft in the middle which was great but it needed more cheese. One slice was not enough.
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1 user found this review helpful

Zucchini Bread IV

Reviewed: Sep. 9, 2012
I found this too oily and too sweet. Not a favorite.
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1 user found this review helpful

Classic Macaroni Salad

Reviewed: Jun. 15, 2012
Too sweet. Omit sugar and then it's a winner.
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2 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Dec. 10, 2011
I wish there was an option for 4 1/2 stars. The cookies are much enjoyed in our house. Two things I did to make them even better: 1. I made and filled the cookies while the dough was warm then I put them in the refrigerator for an hour. The cookies didn't have cracks when I made the thumbprint when the dough was warmer and the cookies kept a better shape when baking. 2. I added 1/2 teaspoon of almond extract which made the fruit filling flavor pop.
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3 users found this review helpful

Grilled Cheese Sandwich

Reviewed: Sep. 7, 2011
I use two slices of cheese for a better balance of bread to cheese ratio.
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10 users found this review helpful

Sesame Noodles

Reviewed: Aug. 21, 2011
There was too much oil. We liked the basic ingredients but found the results a bit bland and amounts needed adjustment. Following other reviewers I made this again but I used only 3 tablespoons of oil and substituted 2 tablespoons of tahini for the sesame oil. I thickened the sauce with 1 teaspoon of cornstarch which really helped the sauce stick to the noodles. I added one sliced red pepper, green pepper, 1/2 cup of bok choy one grated carrot and I 1 1/2 tablespoons of grated ginger and tossed it all together.
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2 users found this review helpful

Rugelach III

Reviewed: Dec. 5, 2010
These were very tasty, but needed more cooking time than the recipe called for to give them a little crunch. I found softening the apricot preserves in the microwave for 20 seconds, made them spreadable so that I could use a pastry brush to brush the preserves on evenly and anchor the filling.
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3 users found this review helpful

Country Apple Dumplings

Reviewed: Oct. 20, 2010
This was a dessert that looked and tasted quite good - good enough for company. We did find it a bit sweet for our liking. When I make it again I will use half the sugar and butter and double the cinnamon.
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3 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 14, 2010
I made this exactly as written and found the bread far too sweet.
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3 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 13, 2010
Yes, it said "sweet," and yes I reduced the sugar as others have suggested, but this was still way too sweet.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 11, 2010
We like salty and we like spicy, but this was too much of both. The skin, my favorite part, was inedible because it was so salty. Half the amount of salt would be more than enough.
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4 users found this review helpful

German Spaetzle Dumplings

Reviewed: Dec. 13, 2009
I followed the recipe exactly but the dough was very wet and stuck to both the ricer and the cheese grater. I had trouble cutting off individual spaetzle without having them stick together in one big blob.
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3 users found this review helpful

Sicilian Spaghetti

Reviewed: Nov. 16, 2009
Were the anchovies drained before being chopped and the oil discarded? I found saving a 1/2 cup of the pasta water then using it to add to the sauce made the pasta less dry and did not dilute the flavor.
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6 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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