Charlu Recipe Reviews (Pg. 1) - Allrecipes.com (1326561)

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White Sangria with Kiwi

Reviewed: Jun. 18, 2015
This sangria is very light, refreshing and delicious. I especially like that, unlike many other sangria recipes, it doesn''t include brandy, which in my opinion weights it down and takes away from the lovely fruitiness. But that is our personal preference. A very versatile and adaptable recipe.
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The Easiest Way To Cook Bacon

Reviewed: Mar. 17, 2015
I've tried every method of cooking bacon and found this one to indeed be easiest and yield the nicest result. And less clean-up. When I want to cook only 8-10 slices at any one time, I can use my nice toaster oven. It heats up quickly and it's easy to keep an eye on the process. I'm much more likely to add bacon to a menu now.
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Crustless Cranberry Pie

Reviewed: Jan. 7, 2015
This is really delicious but there isn't anything "pie" about it, other than the pan. I made it exactly as written with fresh cranberries and wouldn't change anything other than next time I'll put it in an 8 x 8 pan. Perfect served slightly warm with whipped cream.
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 26, 2014
These are good but I have found they're made even better if buttermilk (7/8 - 1 cup) is used in place of the milk/vinegar mix. Also, they will be fluffier if you don't over mix the batter - some lumps are OK - and let it rest a few minutes while the pan is coming up to heat.
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Olive Oil Dip for Italian Bread

Reviewed: Jan. 25, 2014
Waaaay too garlicky for me, but this recipe has potential. I will try cutting the oregano back to 1 teaspoon, maybe even substituting it with Italian herb blend and omitting the garlic completely (I'm not a garlic fan anyway) to enjoy the fruity oil more. As written, unfortunately it's not for me.
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Healthier Baked Ziti I

Reviewed: Jan. 3, 2014
This is delicious and is indeed "healthier" than standard baked ziti. I have gone a step further and use whole grain pasta and my own homemade sauce where I can control the sugar, salt, and seasonings.
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2 users found this review helpful

Southern Butter Rolls

Reviewed: Feb. 11, 2013
I thought these were a little bit bland though any roll warm from the oven is delicious and these were no exception. I prefer my go-to recipe, however, that calls for butter, dry milk, and an egg. And I let my bread machine do the mixing and kneading. Also, regarding instant vs dry active yeast - I use instant for everything (so much less fussing) and adjust the directions accordingly (mix with the dry ingredients) while keeping the total volume of liquid the same.
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County Fair Elephant Ears

Reviewed: Jan. 29, 2013
I have been making this recipe for years and except for refrigerating the dough after step #4 and again after step #5 (makes it much easier to handle) and using parchment, make them as written and they're absolutely delicious. I don't know or care whether or not they're "county fair", but they're pretty close to those made by the small local bakery of my childhood. My family loves them. And skipping any of the ingredients makes this a different recipe.
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Quinoa and Black Beans

Reviewed: Jan. 4, 2013
I thought this was a wonderful side dish! Much as I love black beans, I did decide to forgo the second can as it just seemed to be a bit much. It's light, spice is just about right for us and it was simple to put together. I've also made this into an entree by adding browned ground round for my carnivore husband and cooking the quinoa in beef broth - also delicious. And try a little shredded cheddar on top. Very versatile.
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Roasted Winter Squash Seeds

Reviewed: Nov. 6, 2012
These were easy and delicious, but it took them a lot longer than 15 minutes to bake/toast. I finally took them out of the oven after 35 minutes when they were somewhat golden brown. And they never did "pop". I'll definitely make them again, though.
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Grandma's Chocolate Zucchini Brownies

Reviewed: Sep. 19, 2012
This is moist and delicious but not very chocolately or brownie-like. I served this "cake" slightly warm with some softly-whipped cream and it was wonderful. Next time I think I'll at least double, if not triple, the cocoa for a little more intense flavor.
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Hearty Oatmeal Pancakes

Reviewed: Jan. 22, 2012
These are delicious and filling. I"ll definitely make these again but since I was not a fan of the cinnamon, I'll leave that out next time and add some vanilla extract instead.
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7 users found this review helpful

Sunday Best Fruit Salad

Reviewed: Aug. 7, 2011
This salad is so fast to prepare and deliciously refreshing. And the possibilities are endless; you can use almost any combination of fresh and/or canned fruits. If you keep a can of peach pie filling on hand, this can be whipped up nearly any time on short notice. Really yummy.
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6 users found this review helpful

Best Buttercream Frosting

Reviewed: Jun. 22, 2011
This is the most delicious, silky, creamy, decadent buttercream! I've been making this type (with the flour) for years and use it on almost any cupcake, cakes such as banana and red velvet, and some cakey bars, I've never had it fail. The flour/milk does not need to form a ball - just stir till good and thick and it boils a bit. I usually put a little piece of plastic wrap right on the surface of the mixture to prevent a "skin" of any sort as it's cooling. I beat the butter and granulated sugar together first for only a few minutes, maybe 3-5, then with the room temperature flour mixture till fluffy and creamy, maybe another 3 minutes or so. I've never had a floury taste nor a gritty texture. This is really very easy to prepare and is very conducive to flavor variations, with chocolate being my favorite ( add cocoa and sometimes also some melted semisweet chocolate). The only change I've ever made to this recipe is sometimes adding 1 extra tablespoon of flour for additional thickening. Otherwise, follow this recipe as is for the most wonderful buttercream!
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Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011
I've been making this for a long time. As written, it's delicious, but I now add a splash of worcestershire, some paprika and frozen peas. I also cook the roux a little longer until it ever so slightly starts to brown. Sometimes we eat it over toast but more often over biscuits or baked potato. Yummy!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 6, 2011
My husband liked this much more than I did. The flavor was pretty good, though a bit too "winey". The meat was very tender and moist but then it's tenderloin and I expected it to be. On the advice of others, I thickened the liquid to use as sauce/gravy, but it was so salty I just didn't enjoy it and couldn't finish the potato I put it on. This was very easy to put together but I probably won't make it again without some changes.
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9 users found this review helpful

Butter Snow Flakes

Reviewed: Dec. 20, 2010
I always thought my orange spritz recipe was near perfect, but we like this one much more! We do prefer it without the cinnamon, though, but that's just us. This year (Christmas) I sprinkled a little white coarse sugar on them before baking to give them a bit of sparkle and sweet crunch. Addictive!
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5 users found this review helpful

Blonde Brownies I

Reviewed: Nov. 16, 2010
These are pretty darn good - very similar to my go-to recipe. These brownies are very quick to simply stir together with a spoon and taste even better the next day - chewy, moist and addictive. Overall, I think I prefer my recipe which has two eggs, a full stick of butter, and I usually use white whole wheat flour. When using that flour, I try to resist cutting them for at least 12 hours to give the flour time to soften and meld into deliciousness.
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Chicken Creole with Chile Cream Sauce

Reviewed: Nov. 4, 2010
This is really tasty and is very quick and easy to prepare. The last time I made this, I cut the chicken into bite-sized pieces before browning, added 1 tablespoon lime juice and substituted skim milk for the water.
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3 users found this review helpful

Julie's Famous Macaroni and Cheese

Reviewed: Sep. 27, 2010
This is rich but pretty tasty. It definitely benefits from caramelizing the onions in the butter. Not having any croutons on hand, I used crushed saltines with butter for the topping. I reduced the recipe by half and, depending on the number of servings I need next time, I may even reduce it to a quarter, although the leftovers seemed to taste even better; heated in the microwave and then run under the boiler to crisp the topping. I'll add this to my rotation of mac and cheese recipes.
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