slackgeek Recipe Reviews (Pg. 1) - Allrecipes.com (13255028)

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Better-Than-Olive Garden® Alfredo Sauce

Reviewed: Apr. 22, 2015
This was very good! I somehow managed to run out of fresh garlic without realizing it (blasphemy!! that never happens in my house!), so I had to use garlic powder (SADFACE). I also didn't have any white pepper - I normally don't - so I used black, but the flavor was great! Mine did not turn out creamy; it has a slight chunkiness to it, but I suspect that was my use of bagged preshredded Parmesan cheese and bagged preshredded mozzarella cheese, both of which would contain an anti-caking agent, which is why bagged cheeses don't melt as well. It wasn't a chunkiness like broken sauce chunkiness, it was very slight and seemed more like the cheese was refusing to melt properly.
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Janet's Rich Banana Bread

Reviewed: Jul. 8, 2013
These are delicious. Very moist and yummy. I followed the recipe exactly, but I turned my bread into muffins and added 1 more banana, just because I had 3 browning bananas on the counter that I didn't want to waste. I also added a small handful of chocolate chips ;) For muffins, you just cut the cooking time in half or so. I just checked them after 20 minutes until a toothpick came out clean. It made 24 muffins. Yum!
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Photo by slackgeek

Coconut Cream Pie

Reviewed: Mar. 31, 2013
Really good - I've made this a couple of times now. I follow the recipe exactly, perhaps adding a bit more coconut. Use unsweetened coconut flakes for less sweetness, or sweetened if you prefer it sweeter. I like the idea of using coconut milk in place of some of the milk - I'll have to try that sometime! So Delicious makes an unsweetened coconut milk beverage that would be a great replacement. I top with whipped cream, then sprinkle with toasted coconut and mini chocolate chips. :)
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Best Chocolate Chip Cookies

Reviewed: Feb. 18, 2013
These are a good chocolate chip cookie. I did use less white sugar and more brown sugar - 1/2c white and 1 1/2c brown, and I also used around 1c whole wheat flour and 2c white flour. I sort of decided at the last minute to make these, which is why I made most of the adjustments - I didn't have enough of the necessary ingredients on hand - else I would have likely followed the recipe as is. I also halved the recipe because I only had 1 stick of butter, and I ended up with exactly 2 dozen cookies. 10 minutes at 350 definitely did not seem like enough - they were still quite uncooked. Maybe it's because I sort of rolled the dough into a ball and then squished it a little, but I had each batch in the oven for about 14-16 minutes. I'm even a fan of under cooking cookies slightly and letting them finish on the hot cookie sheet because I am always afraid of overcooking them. I baked them about 3 hours ago and they're still perfectly soft and chewy in the center, crispy on the outside. I'll likely keep using this recipe :) They are yummy.
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Chicken Parmesan

Reviewed: Feb. 11, 2013
This was so good! I have never made chicken parmesan before, so I was looking for a recipe to follow loosely because I had no idea what I was doing. I still followed it pretty accurately. I did half the recipe. I bought a package of 2 chicken breasts; they still had the tenderloin and weighed 1.45lb. They were huge! I cut off the tenderloin, and cut the breasts in half width-wise. I then pounded them, except the tenderloin. It still ended up making so much. I mixed salt and pepper into the flour, and a little onion and garlic powder. I then sprinkled the flour mixture to coat each side of the breasts. I also added to the breadcrumbs; garlic and onion powder, dried basil, parsley, and oregano, plus the parmesan cheese. I mixed it all together, dipped each piece of chicken in the egg, and generously coated them with breadcrumbs. I let them sit in the fridge for 20 minutes. I pan fried them in butter and a little olive oil; 3-5 minutes per side, until they were nicely browned, then transferred them to 13x9 casserole dish, which I greased lightly. I used marinara sauce instead of tomato sauce. I topped with the cheese that I had: monterey jack, gruyere, and fresh parmesan. I did not have fresh basil because it's not in season yet, so I sprinkled a little dried basil, then drizzled with olive oil. I needed them to cook more slowly, so I dropped the temperature to 375 and baked them for 45 minutes, until the cheese was nicely browned, and served over spaghetti. Delicious!!
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French Onion Soup Gratinee

Reviewed: May 7, 2011
This was SO good. Aside from not buying fresh thyme (sprinkled a bit of ground thyme in instead, but did use fresh parsley and the whole bay leaf), I followed the recipe exactly. I had French Onion Soup for the first time on a very intoxicated night in Vegas... we had $100 room credit at theHOTEL that we hadn't used and it was our last night, so we blew all $100 on room service :) I was skeptical but my male suitor told me it was to die for.. this soup was just like that. I had made a recipe awhile back that I saw in a magazine that was extremely sweet and nothing like my experience with this soup in Vegas, but this was spot on. It's exactly what I remember, so tasty. This soup was very robust and hearty, I near licked my bowl clean and was peeling bits of cheese off the side of the ramekin and baking sheet. Mmmmm! I wish I had more! I used gruyere with a bit of mozzarella and parmesan on top as well, then after I pulled them out of the oven I sprinkled a bunch of crispy onions on top! Ha! So tasty. I forgot the paprika. Doh! Anyway, just make it, and make it as it's written. It's very good!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 2, 2009
I thought these were pretty good. I made mine using boneless chicken breasts cut into strips, in order to add them to a salad. I did bake them as others suggested, because I have a real problem with frying them in oil. Not because of health reasons, but because I never seem to do them right. Either I burn them or they are undercooked, so I try to steer clear. They turned out a little dry in the oven, moreso than I hoped, but that's probably my fault too as opposed to that of the recipe, since others baked them without problems. Either I cut my strips too thin or did something wrong with the baking. I thought the sauce was fantastic. I used Frank's, and made a little bit more than was called for because I was using a tad more chicken. The flavor was great, they had a good crunch to them, the perfect amount of spice. They were sloppier than I wanted for my salad, but seeing as how it's SUPPOSE to be that way, I should've expected it! I stuck them in the fridge for about 10 minutes hoping that it would keep it from gooping on the salad, but it didn't work. Still, great taste and a fantastic dinner!
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Angela's Awesome Enchiladas

Reviewed: Oct. 2, 2009
I thought these were absolutely phenomenal. Fantastic flavor and yumminess! My picky 8-year old devoured them and said they are his favorite. I definitely don't see them as authentic or anything like that, and mine came out a little soggy and fell apart into a pile of mushy enchilada when I served them, but they tasted SO GOOD that it did not matter! I probably should have let them cool a little before I served them to prevent that from happening. The only thing that I changed is that I used corn tortillas instead of flour, because using flour just seemed weird to me. I'm eating leftovers right now! Yum, yum, yum! Thank you!
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Buttery Soft Pretzels

Reviewed: Sep. 29, 2009
I made these today after seeing the recipe on the front page a few days ago. I was so hopeful, but they just didn't turn out for me. I had the same problems as many other low-star reviewers. They are very bread-like, not pretzel-like at all. They have a very small hint of pretzel taste, but otherwise it just tastes like white bread. I followed the recipe exactly, but did lower the oven temperature to 425 and baked them for 9 or so minutes. They did cook properly at these temperatures, and weren't doughy in the center as others reported. The bottoms did not burn, but were much darker than the top and stuck to the baking sheet. I also had a lot of problems with the dough as others reported. It absolutely was completely dry and flaky. I had to add at least 5 tablespoons of water just to make the dough managable (which it still wasn't, but at least it stuck together). Even then, it was very tough and hard to knead and work with. My arms and hands were aching! I let it sit and rise for an hour in the oven with a warm towel covering it, and it made it easier to work with once I was ready to form the pretzels. They weren't that difficult to roll out; probably the easiest part of the process. All in all, these didn't turn out. I didn't bother making all of the pretzels once I tasted the first few that I baked. Totally disappointed.
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Chantal's New York Cheesecake

Reviewed: Sep. 27, 2009
I came across this recipe in the Top 20 and decided to give it a shot; I've never made a cheesecake before, and in fact am not really in love with cheesecake, but my boyfriend does love it so I decided to make him one. I was SUPER worried, because a few years ago my dad spent countless days "figuring out" how to make the perfect cheesecake, that he was baking for a wedding rehearsal dinner, so I figured I had a challenge on my hands. I'm very happy to say that it came out great! I followed the recipe exactly, using the tips of others, and it came out very well. I had no cracking, although my top did brown... which I'm a little sad about, and I'm having a hard time finding the answer as to why it browns? Is it the water bath that prevents it from browning? I did not use the water bath as suggested because I did not have a big enough pan to put the cheesecake in; next time I'll try that and see if it makes a difference. My batter was a little lumpy, but I believe it was the way that I added the flour & vanilla that caused it to lump. It wasn't bad and is not noticeable in the final product. I'm giving 5 stars for taste and simplicity! I had great fun and am looking forward to making more cheesecakes (and perfecting them!).
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Crispy Chicken Strips

Reviewed: Apr. 14, 2009
I've been looking for a good chicken strip recipe forever. Normally when I make them I just sorta randomly throw various types of breading into a bowl (smashed crackers, chips, breadcrumbs, etc), some seasoning, and mix it up. I used this recipe but modified it like many others. I used instant potato flakes (Roasted Roasted Garlic "Idahoan" brand) because that's what I had, and seasoned breadcrumbs. I also added a little seasoned salt, creole seasoning, and a small amount of Pico De Gallo seasoning for extra spice. I used 2 eggs, added some hot sauce, and whisked it together, then dipped into the egg and coated with the breadcrumb mixture. I also had to use much more oil than the recipe calls for. It's wayyyy too little. They turned out great! Absolutely yummy. I sprinkled some fresh shredded parmesan cheese onto them while they were still hot and they are very tasty. I think my boyfriend will love them too. He's still at work, but he's been begging me to make chicken strips (hate doing it because it's time consuming) and I think my modified version will be my new recipe from now on. I agree with others that it is a good foundation recipe. I've never thought of using potato flakes before. What a great idea! 4 stars for getting me started on making these great strips, even though I modified it quite a bit :)
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