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Strawberry Pie

Reviewed: Jul. 30, 2012
I did as others suggested and cut the sugar to 1/2 cup and increased water to 1 1/12 cup. Once the strawberries were in the crust, I spooned the sauce over until I felt like it was coating everything nicely without turning into a pool of jello. I did have a bit leftover. Everyone loved the pie!
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Apr. 28, 2012
They're good, but I'm not sure I'd call them my ultimate favorites (still on the hunt for the perfect recipe). The flavor is good. Nice and buttery. I liked the texture of these right out of the oven, when they were slightly underdone (about 9 min). Gooey in the middle and crisp around the edges. The next day they were still slightly soft (no longer gooey of course) but lost the crispy edges.
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2 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Apr. 27, 2012
Very tasty! The batter can get a bit thick as it stands, so either thin it out or cook a bit longer so you don't have doughy rings.
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3 users found this review helpful

Raisin Farfel Kugel

Reviewed: Apr. 27, 2012
I'm not Jewish, and haven't made/eaten enough kugels to compare to this one, but I have Jewish family members, and we all LOVE this dish. I can never find farfel at my grocery store, so I just use a rolling pin to crush up sheets of matzoh and that works perfectly. Tastes even better the second day, so make it ahead of time.
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4 users found this review helpful

Coconut Bon Bons

Reviewed: Dec. 27, 2011
Roll them small for just a single bite, and top with festive sprinkles. I froze the coconut balls for about an hour before dipping and they came out beautifully. I also added some dark chocolate to the semisweet, to cut some of the sweetness of the filling. I followed many reviewers suggestions and cut the amount of powdered sugar and doubled the coconut. However, this combination made waaaay too much for my needs, and I only ended up using half of the coconut filling mixture. Next time I will halve the recipe.
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4 users found this review helpful

Candy Cane Cookies III

Reviewed: Dec. 24, 2011
I was so optimistic about these cookies. However, they didn't turn out as nicely as I had hoped. We went through the reviews and made some of the suggested modifications (half butter/half shortening, mixing the crushed candy canes into the red dough, longer refrigeration time, sprinkling with sugar while hot, etc.) but the dough was still very crumbly and hard to work with. I also think we let the dough get too warm while we were shaping the cookies, and they ended up spreading a lot while baking. Overall, they still tasted good, which is why I'm giving 3 stars. If there is a next time, I will probably try shaping and baking about 4 cookies at a time to keep the dough from warming too much before going into the oven.
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2 users found this review helpful

Oven Fried Chicken II

Reviewed: Aug. 7, 2011
This was pretty easy, and turned out great. I used chicken legs and just sprayed the pan with olive oil. We were impressed that the skin managed to get so crispy.
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5 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 2, 2011
Overall, I liked this recipe, but had one small problem. When I went to add the biscuit dough, I realized I only had the Pillsbury Grands "Honey Butter" rolls available in the fridge. I thought the sweetness might not work, but used them anyway. Big mistake. The honey flavor did not jive with the savory flavor of the rest of the dish and I ended up fishing out the dumplings and eating the rest as more of a creamy "chicken stew." It was delicious as a stew, but next time I'll be sure to have some plain biscuits on hand so we don't miss out on the dumplings. I followed other reviewers' advice and used 1 can of chicken stock + half a can of water instead of all water. I also added half a tsp each of thyme, black pepper, garlic powder, and onion powder. I also added frozen carrots and peas for the last hour of cooking. I found the consistency and overall flavor to be good (minus the weird honey flavored dumplings). Word to the wise... stick with unflavored biscuit dough!
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3 users found this review helpful

Apple Crisp IV

Reviewed: Jan. 16, 2011
My new favorite apple crisp. I did cut down on the butter and flour as suggested by other reviewers. I think next time I will bake in a deeper dish so there is more apple filling in each serving.
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2 users found this review helpful

Cranberry Meatballs

Reviewed: Jan. 8, 2011
I used premade frozen turkey meatballs, and just made the sauce as recommended. It was delicious - a little twist on the usual cocktail meatball appetizer. Will definitely make again.
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4 users found this review helpful

Cheesecake Brownies

Reviewed: Oct. 24, 2010
These were good, and very easy, which I loved. Based on some of the reviews I read here, I went with a "supreme" mix (comes with an extra little packet of chocolate syrup to mix in) to make sure the brownies would be chocolatey enough. But be sure to read the box directions - my mix recommended a smaller pan size and suggested a 9x13 only if you wanted thinner brownies. The finished brownies were a bit thin, so I'll probably try a smaller pan next time. I did as some other reviewers suggested and poured in 2/3 of the brownie batter, followed by dollops of cream cheese mixture, then the rest of the brownie batter. The swirl effect came out very nicely.
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2 users found this review helpful

Fresh Pear Cake

Reviewed: Sep. 8, 2010
I made this as a dessert, and I think it'd be better suited as a coffee cake - served for a brunch or breakfast. I made a couple of modifications based on the other reviews, and used 1 1/2 cup sugar instead of 2 (since I knew I wanted to use the glaze on top, and some reviewers felt that made the cake too sweet) and added 1/2 tsp of both ginger and nutmeg. Overall, I felt the cake was a little dry, and could use a lot more pear flavor, so I will probably double the pears next time. I used 3 Tbsp of pear juice (from a can of pears I found in the pantry) instead of the milk for the glaze, and it was delicious! I think the glaze was my favorite part.
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4 users found this review helpful

Onion Roasted Sweet Potatoes

Reviewed: Aug. 22, 2010
Delicious! The only change I made was using a mix of sweet and white potatoes.
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3 users found this review helpful

Savory Pork Roast

Reviewed: Aug. 22, 2010
Good flavor. I did as some other reviewers did and mixed the spices with some olive oil to make it more of a "paste." I would take it out of the oven at 155 degrees next time, as the temperature will continue to rise a bit. We made it with herbed roasted sweet potatoes and it was delicious.
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4 users found this review helpful

Banana Bran Muffins

Reviewed: May 31, 2010
I made these muffins exactly according to the recipe, and they were delicious. I was a little worried that you wouldn't be able to taste the banana flavor, but they definitely had a banana taste to them. I will definitely make these again!
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2 users found this review helpful

Best Ever Chocolate Chip Cookies I

Reviewed: Aug. 3, 2009
I followed this recipe EXACTLY with high hopes after reading all of the positive reviews. My 1st round of cookies were flat and crunchy, not soft and chewy. I have the dough in the fridge right now hoping to harden it up a bit. Not sure that will make a difference though.
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2 users found this review helpful

Joanie's Pesach Brownies

Reviewed: Apr. 15, 2009
This are really good. My Jewish relatives loved them and were shocked that they were kosher for passover. I think I added a little too much salt, and I could taste it, but no one else seemed to notice. I'll just be extra careful when measuring the next time!
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3 users found this review helpful

Amish Breakfast Casserole

Reviewed: Apr. 15, 2009
The whole family LOVES this breakfast casserole. We did as many other reviews suggested and used 12 eggs. We love the versatility of the recipe - it'll work with any meat or cheese you have around. We've made this several times with either ham, bacon, or breakfast sausage. Also, we've used mozzarella instead of swiss at times. Can be made and refrigerated the night before, but it will take longer to bake if you put it in the oven right from the fridge, so allow some extra time.
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13 users found this review helpful

Passover Chocolate Mandelbrot

Reviewed: Apr. 15, 2009
I made this for my Jewish relatives during Passover and it was a HUGE hit. I had to make a second batch because the first one was gone in two days. I used semi-sweet chocolate chunks instead of chocolate chips, and didn't use nuts for allergy reasons (although I want to try them with almonds if I make this for a different crowd). I also did what many reviewers suggested, and let the loaves bake for about 35 min, then sliced, sprinkled with more cinnamon/sugar, and returned to the oven for about 10 min on each side. I wasn't sure they were crunchy enough at that point, so I let them sit in the warm oven after I turned it off for a bit. Similar to biscotti, only better!
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8 users found this review helpful

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