Red Hat Milli Recipe Reviews (Pg. 1) - Allrecipes.com (13305782)

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Apple Kuchen

Reviewed: Oct. 28, 2014
I did not care for this recipe
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0 users found this review helpful

Mom's Best Macaroni Salad

Reviewed: Aug. 31, 2014
I am not one to review recipes very often but I could not in good conscience not review this one. People you need to make this recipe. I did make some changes however I don't feel it changed the overall recipe. You can make that decision. 1) I used macaroni salad noodles instead of elbow. 2) Replaced green onions for the red. 3) Used yellow & red bell peppers (instead of green & red). 4) I didn't measure out mayo, just spooned but came pretty close to recipe measurements. 5) Omitted sugar all together & used 1/2 can (7 oz.) condensed sweetened milk (husband diabetic). 6) Used several hefty shakes of rice vinegar instead of white. 7) I did add the carrots, celery & salt/pepper per recipe. I made and refrigerated overnight for maximum flavor. Boy was it flavorful. I don't usually get excited about or even serve myself this type of salad but this one was just way too good to pass on. I doubled the recipe for 50 people and happily finished off the little teeny bit that was left. Do yourself and family a favor and make this.
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2 users found this review helpful

Grilled Shrimp with Lemon Aioli

Reviewed: Apr. 6, 2014
Wonderful recipe Chef John. Definitely worth more than 5 stars. Thanks for posting.
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20 users found this review helpful

Cathy's Version of Brooklyn Diner Coconut Cake

Reviewed: Nov. 2, 2013
Ingredients does list the sugar however Directions does not say to beat SUGAR with butter until fluffy. I almost missed adding it to the batter. Other than that, this was a very easy cake to put together. I opted to bake in a 9X13 baking pan @ 350*. I added 1 teaspoon of coconut extract to the batter as well as the vanilla & almond extract called for in recipe. I frosted with cream cheese frosting that I added some coconut extract, shredded coconut and a little of the leftover coconut milk. Yum!!!!! Just don't forget to add the sugar.
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1 user found this review helpful

Adam's Dirt Cookies

Reviewed: Jul. 14, 2013
I just finished making these ingenious cookies for a church potluck today and really want to share my thoughts and experience which I don't normally do. First I would like to say I made them solely to use up an 8 oz. bag of mini Oreo cookies coming close to expiration. However, after making & tasting these gems I will buy Oreo cookies specifically for making these in the future. I did make some slight changes but nothing I think would alter the recipe to a brand new one. As I said, I used an 8 oz. bag of mini Oreos. Thinking because they were mini's I followed another review advice and added at end without crushing to let the electric mixer do. Big mistake. I liked the dough color when I first added but by the time they were in acceptable chunks I didn't like the color. Lesson learned. Will crush into chunks first then fold in at the end. I used 1/2 butter-1/2 margarine as I felt the Oreo filling had enough shortening already. In some reviews chocolate chips were added. I choose not to and will not in the future. I like the "Dirt Cookie" version of the "Dirt Ice Cream Cups" minus the gummy worms. Adam you did good here. I can't wait to make these for my grandsons especially the youngest one named Adam. He is going to love them and will be tickled when I tell him their name. As far as the texture, taste, etc. of the cookies....they lived up to and even more than the description. The recipe was spot on for the yield. Thanks for sharing with all of us.
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1 user found this review helpful

All-American Burger Dog

Reviewed: Jul. 4, 2013
Chef John's shares history for the burger dog. HISTORY OF BURGER: This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom. As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born. The course is only open to members, so the only way to taste one of these rare beauties is if you’re invited to play as a guest. I’ve had the pleasure twice, and both times the burger experience was just as memorable as the golf. They really are brilliant. Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinary superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.
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3 users found this review helpful

Fudge Chunkies

Reviewed: Jun. 16, 2013
I just finished baking these lovely cookies and sampled when cool enough. They look just like the posted pictures with the glossy sheen and visibility of ingredients. I made several changes but nothing that I think took away from the original recipe. I used chocolate chips for melting however I used chocolate chunks as the add in. I used regular unsweetened Hershey cocoa instead of Dutch and salted butter (omitting salt) instead of unsalted. I diced the raisins into small pieces and probably didn't use the whole 1/3 cup. I like the raisin addition but don't like to get a whole raisin in a bite. I mixed everything with a whisk by hand (very easily done) then put my bowl of dough in freezer for 15-20 minutes as I didn't have time to wait the 1 hour in refrigerator. I doubled the recipe and got 20 cookies per recipe. I baked for 15 minutes then removed from oven. I let them cool on cookie sheet for 5-10 minutes before I moved to cooling rack. They were crispy soft on outside and fudge-y soft inside. Yum!!!! I made them for my son as part of his Father's Day gift (he loves chocolate) but I know I will be making these again to share with co-workers and church family. I don't usually get excited about cookie recipes but this one is a must try.
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1 user found this review helpful

Pull-Apart Hot Cross Buns

Reviewed: Apr. 1, 2013
Made this yesterday and couldn't have asked for a better bun. I made some changes but I don't think anything that would have a huge impact on the outcome. I used 1 cup buttermilk (needed to use up) and 1/4 cup 2% milk. Trader Joe's has a Triple Berry mix which has golden raisins, cherries, blueberries and cranberries in it so I used that for my dried fruit. Everything else was as recipe stated. After proofing yeast of which I added a teaspoon or so of sugar I starting adding every ingredient in order on recipe to the bowl (without mixing) until everything was in. Then I gently started mixing, folding, kneading with my hand just until incorporated. I covered bowl with some saran wrap and let it rest for about 5 or 10 minutes. I sprayed a 9 X 13 baking pan with cooking spray and dropped by heaping spoonfuls 4 across and 6 down to make a total of 24 buns. At this point I put on disposable plastic gloves then sprayed one hand with cooking spray, rubbed them together and then picked up each piece of dough and formed it into a ball returning back to the pan. This really helped as the dough is very sticky and hard to work with. Covered with saran wrap and let rise. Baked for 25 minutes (my oven took that amount of time to brown). After cooled I made the icing and spooned it all over the top like cinnamon rolls instead of making crosses. Was loved by everyone at our family Easter dinner. Even my husband who I thought would not like due to the cardamom enjoyed.
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5 users found this review helpful

Paleo Mayonnaise

Reviewed: Mar. 30, 2013
I made this for the first time ever making mayonnaise today. My son and grandson are doing a 60 day Paleo style challenge though the cross-fit gym my son teaches at. I made it for the express reason of using in deviled eggs for Easter lunch. After tasting it and although good I felt it could be made better so I added a little salt, granulated garlic and optional white pepper. Just what it needed to compliment the deviled egg mixture for piping into the egg whites. My son is going to use the balance to make tuna salad lettuce wraps for my grandsons school lunch. Think of it as a Garlic Aioli spread. I would make again for sure.
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23 users found this review helpful

Chocolate Chip Cake Mix Cookies

Reviewed: Oct. 14, 2012
I had to make a batch of cookies in a hurry so decided on this one. I have never used a cake mix for cookies as I have always felt a cake is a cake and cookies are cookies, both making from scratch whenever possible. Having said that....they did taste better than I expected and although I may not use this method as my absolute go to, I definitely would in a pinch. I used a Devil's Food (with pudding in mix) and mini Hershey baking kisses in place of the chocolate chips. Other than that everything was per recipe. Recipe yielded 45 cookies on the small to medium size for me.
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5 users found this review helpful

Bacon Cheeseburger Meatloaf

Reviewed: Sep. 15, 2012
This is a very good meatloaf recipe however I must give kudos to Paula Deen as this is her recipe right down to the exact name, ingredients, measurements and directions. Thanks to the submitter for sharing such a great recipe with everyone.
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11 users found this review helpful

Classic American-Style Potato Salad

Reviewed: Jul. 29, 2012
I seldom write a review but after making this for a birthday party celebration I had to. I am known for making good potato salad and have a special-private version that is often requested. I wanted something different so decided to take a walk on the wild side and settled on this. Wow!!! It was delicious. I did make some changes but I don't think anything that drastically altered the outcome. I left skins on red potatoes. Used rice vinegar instead of red wine. Replaced relish with finely diced bread & butter pickles. Dried parsley instead of fresh. When I first tasted it (right after final mix) I did not like it and thought oh boy what did I do. But after refrigerating and letting everything meld together things only got delicious from there. Do make this....you will not regret it. Excellent!!!!
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3 users found this review helpful

Grilled Five Spice Chicken

Reviewed: Jun. 13, 2012
I noticed the freshly grated ginger Chef John added to marinate in the video is not listed under Ingredients section of recipe. What is the exact measurement?
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4 users found this review helpful

Banana Sour Cream Bread

Reviewed: May 19, 2012
Yummy, moist banana bread. I reduced sugar to 1 1/2 cups (plenty sweet), used 4 overly ripe bananas + 2 ready to eat bananas. I sprayed loaf pans with cooking spray then sprinkled cinnamon/sugar from a shaker I already had with mixture. I used 2 - 8 X 5 inch loaf pans and 2 - 5 3/4 x 3 inch mini loaf pans each filled about 3/4 full. I got nice, full sized loaves as does not raise too much. I did bake at the 300* but did have to bake longer than recipe states. The mini pans I removed at 1 hour 10 minutes and the full size pans at 1 hour 20 minutes. Cooking time will vary on individual ovens so just keep an eye on it and use the toothpick in the middle should come out clean method to check for doneness. Oh yes, I did add some walnuts. Again, very yummy. Do try this recipe.
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5 users found this review helpful

Eggs with Tomatoes

Reviewed: Feb. 12, 2012
I am middle eastern and although I have not tried this particular version I was raised eating it prepare the way Layla13 explained in her review. Additionally, it is served with pita bread. I will be trying this version as it includes all the ingredients and spices I like in general. Thanks for posting this recipe.
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2 users found this review helpful

Scott's Coast-to-Coast Famous Chicken Wings

Reviewed: Dec. 28, 2011
This is for Tejay. Although the INGREDIENTS section of the recipe does not mention red pepper flakes the COOK'S FOOTNOTES at the bottom of the recipe does. It merely is a variation of sauce ingredients you can use to adjust heat level. Hope this helps.
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7 users found this review helpful

Muffin Morning Makers

Reviewed: Dec. 4, 2011
UPDATE: Answer for Monique. T. The ingredients call for ground sausage. Refer to Direction #3. It says while the eggs are frying form the sausage into small patties. Place them in another skillet and fry until browned. Remove and drain on paper towel. Hope this helps. Happy Cooking!!!!
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41 users found this review helpful

Maryanne's Cornbread

Reviewed: Nov. 28, 2011
This recipe is almost identical to the only cornbread recipe I will use. 4 cups Bisquick, 1 cup sugar, 1/2 cup cornmeal, 2 teaspoons baking powder (mix together in bowl with spoon). In separate bowl beat together (with whisk) 3 eggs, 1 cube melted margarine & 2 cups of evaporated milk. Add to dry ingredients and mix ONLY UNTIL moistened. Pour into a 9 x 13 baking pan sprayed with cooking spray and bake in 350* preheated oven for 30 to 35 minutes. Very close to Marie Callendar's. Enjoy!!!!! NOTE: Use a 12 oz. can of evaporated milk then enough regular milk to equal the 2 cups. No need to open another can. Also, I have never used corn kernels but I don't see why not. Just make sure it is drained well as to not add additional moisture.
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8 users found this review helpful

Extreme Veggie Scrambled Eggs

Reviewed: Aug. 21, 2011
I grew up on a similar recipe that my mom made for the family. Tomatoes, onions, eggs, salt, pepper and browned ground beef. She served it with pita bread. Today I am a grandma and continue to make this for my family just changing ingredients for their preferences or what I have on hand. Although I am a seasoned cook (not chef) I continue to appreciate the basic recipe postings that others offer. Not so much that I may need them but for the wonderful creativeness that reviewers offer to share with all of us. Thanks to all of you amazing cooks (beginners to experts) out there and never think a recipe posted is too basic.
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15 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Aug. 16, 2011
Regarding the marinate, the recipe instructs to set aside/reserve a little marinate BEFORE adding chicken. Once this is done add the chicken to the remainder of marinate and marinate desired time. When ready to cook chicken discard the marinate chicken was in and use reserved for brushing over meat while cooking. Happy Cooking!!!
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5 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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