Charlu Recipe Reviews (Pg. 2) - Allrecipes.com (1326561)

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Shrimp Burritos

Reviewed: Dec. 28, 2009
These are delicious! Everyone agreed - the sauce is what makes these extra good. The second time I made these I used black beans instead of refried and I added them to the cooked rice and tomatoes. We preferred it this way and it was one less dirty pan! And that yummy sauce - we'll use it on other sandwiches, tacos and wraps.
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5 users found this review helpful

Alaska Sheet Cake

Reviewed: Nov. 17, 2009
A simple and delicious recipe, although it took my cake an extra nearly ten minutes to bake. The icing does set up fairly quickly so must be spread quickly. I put the toasted chopped nuts on the top rather than in the icing and pressed them in slightly. I'll definitely make this again. Next time I'll add a smig of almond extract to the icing.
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5 users found this review helpful

Sour Cream Pork Chops

Reviewed: Nov. 11, 2009
I've been making this recipe for years, served with mashed potatoes. Sometimes I change it up by adding the mushroom soup and occasionally I replace a part of the water with sherry. It's also wonderful with chicken. My family loves and requests this deliciousness.
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7 users found this review helpful

Zucchini Brownies

Reviewed: Sep. 3, 2009
These "brownies" are good, though I would described it more like thin cake and not really that chocolatey or gooey. Very easy to make and the batter wasn't too stiff or dry to work with. If I ever make them again, I'll add some espresso powder to the batter or a bit of almond extract to the frosting as they seemed to need "something". However, I prefer other recipes for using up zucchini and I'll stick with my own recipe for brownies.
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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Aug. 21, 2009
I always make pancakes from scratch - they're so much better and easy to put together. Over the years I've honed a couple go-to recipes, but based on the reviews I tried this one. They really are way too salty and, I believe, there's too much baking powder. That aside, they seem a bit bland and in need of "something". We much prefer pancakes made with buttermilk, a little bit of baking soda, and less baking powder.
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8 users found this review helpful

Triple the Ginger Cookies

Reviewed: Jun. 17, 2009
I've made these twice now and we love the flavor and "bite" of these cookies. I used the fresh minced ginger in the jar and crystallized ginger bits (both from The Ginger People), which I further chopped a bit, so they really weren't any more work than any other cookie. However, I had a problem with them turning out so flat. I've experimented with baking time, oven temperature, refrigerating or not, and adding 1/4 cup extra flour - all without any real improvement. I can't quite figure it out but I will continue trying as they are extremely delicious.
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1 user found this review helpful

Iowa City Oatmeal Cookies

Reviewed: Mar. 30, 2009
This dough was so dry and crumbly - difficult to form into cookies. And even decreasing the baking time didn't prevent them from turning out as little dry nuggets. I compared this recipe to other oatmeal cookie recipes that I use and the proportion of oatmeal to butter is much higher in this one. I'll probably stick with my other recipes, but if I make these again I'll cut the oatmeal amount in half. I really liked the crunch of the Grapenuts, though.
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2 users found this review helpful

Coffee Liqueur Brownies

Reviewed: Mar. 5, 2009
These were OK but I prefer my present recipe that has 2 whole eggs, double the sugar(they're not too sweet!), and 6 tablespoons butter. The coffee powder and liqueur don't flavor as much as they enhance the chocolate, which is certainly not a bad thing! I also found it easier to mix everything in the separate bowl that I melted the chocolate and butter in. I get better mixing of ingredients and can then pour into a lightly greased pan.
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14 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Jan. 28, 2009
I've made this several times now - it's my absolute favorite mushroom soup recipe. It's so flavorful and rich, even with using some lighter ingredients - skim milk, some fat-free half and half, reduced fat sour cream . The only things I've adjusted over time is I now rough chop the sliced mushrooms before sauteing, cut back on the amount of onion, and I usually leave out most, if not all, of the salt as it just doesn't need it. I've also tried it with some nice and meaty cremini mushrooms. This soup has such an interesting combination of flavors but is so delicious.
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 19, 2009
I used this icing on my Christmas sugar cookies. This is the first time I've used this type of icing and I found it very easy to work with - it mixed up nicely and I applied it with a small silicone basting brush. It dried very quickly, in fact, I learned I had to sprinkle on the sparkling sugars I was using right away or it got too dry to stick. I'll use this recipe again
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Red Wine Cake

Reviewed: Jan. 2, 2009
I was pretty disappointed with this cake. It's quite dense and, despite all of the butter and eggs (and not over-baking), mine was rather dry-ish and crumbly. I think I'm going to cube it up and make a trifle out of it - moisten it with some espresso or Kahlua and layer it with some pudding and whipped cream. I won't be making this cake again and next time I'll just toss the wine I was trying to use up.
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1 user found this review helpful

Green Chile and Rice Casserole

Reviewed: Jan. 1, 2009
I started preparing this and just couldn't bring myself to add a whole pound of shredded cheese to the relatively small amount of rice. I ended up using just half of the cheese and everyone agreed that it was the right amount to balance the various flavors. It was delicious this way, easy to prepare, and I'll make it again.
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2 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 20, 2008
These cookies are wonderful! The orange zest adds such lovely flavor and they smell incredible while they're baking. Heeding the advice of others, I used part brown sugar, swapped molasses for the corn syrup, and doubled the ginger. Through trial and error, I found that rolling (on parchment and covered with plastic wrap) to 1/8th inch thick worked best for me with the small 2-inch cutters I used, and they baked nicely in just 5 minutes. Rerolled cookies were just as good as the first ones since I didn't need to add any flour when rolling them out. And it was very easy to work with this dough. This is the gingerbread recipe I'm using from now on.
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1 user found this review helpful

Butterscotch Oatmeal

Reviewed: Dec. 14, 2008
This is really good but is a little too sweet as is. I now make it, which is often, using half the brown sugar and it's just right. Creamy and delicious!
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0 users found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Sep. 15, 2008
Delicious! Homemade frosting is a must, though. I made a chocolate cream cheese frosting and my family gobbled up these cupcakes.
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2 users found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Sep. 15, 2008
Very delicious! The first time I made it as written and it was wonderful - not too thin at all when simmered as directed. The second time I used a can of crushed tomatoes, added a bit of oregano and substituted half and half for the heavy cream. Equally delicious. This was so quick and easy; I'll be making this often.
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0 users found this review helpful

Pretty Chicken Marinade

Reviewed: Jul. 10, 2008
Very easy and tasty marinade and the chicken stayed very moist. Everyone really liked it but even with using the lower-sodium soy sauce, I thought it was a teensy bit salty (as did my salt-loving husband). I'll probably make this again, though, but may cut back on the soy sauce and/or the marinating time.
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1 user found this review helpful

Amish Meatloaf

Reviewed: Jan. 15, 2008
This is our favorite meatloaf. I divide it and freeze half to bake later. Our fine-tuned preference is now to omit the bacon and halve the sugar in the meat mix. And I reserve some of the topping to serve as a sauce after slicing the loaf. Delicious!
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5 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 5, 2007
I've been making this delicious recipe for years - many batches at Christmas time. I usually use 1 cup of raw spanish peanuts, though, and add 1/4 teaspoon salt. It's very easy but definitely have the pan and all of the ingredients ready before you start.
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1 user found this review helpful

Chocolate Chip Orange Zucchini Bread

Reviewed: Aug. 21, 2007
This is delicious but then I am a big fan of the orange/chocolate combination. I omitted the spices for this reason, too. I used 12 ounces (3 cups) of grated zucchini, combined it with 2 tablespoons of the sugar and let it sit and drain for a half hour or so to prevent it from being too "wet" and heavy. Next time I will try the glaze and will definitely use mini chips instead of regular ones for less sinking and better chocolate distibution. A wondeful change from traditional zucchini bread.
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2 users found this review helpful

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