April Huntley Recipe Reviews (Pg. 1) - Allrecipes.com (13506001)

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April Huntley

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Buttery Soft Pretzels

Reviewed: Jul. 19, 2011
Just took these out of the oven, and the looks and turned out great! I followed the recipe exactly, (which I never do, but this is my first attempt at pretzels) and I will admit, I had m doubts. First of all, the dough was the toughest dough I have ever had to knead, and I was scared it wouldn't rise...but being my optimistic self (haha) I set it aside to let it do it's thing, and an hour later, I was pleasantly shocked to see that the dough had risen awesomely. So then I turned it out to my *ahem*lightly floured surface, sprinkled a bit of flour on top, and gave it a couple of kneads, cut it into the 12 pieces and began to roll it out....however, I must have used too much flour, and it was dry..dry..dry. I was devastated....till I figured I would just sprinkle a couple drops of water on the dough...and sure enough, though it felt wet, it rolled out beautifully! This dough is very forgiving!!!! As a side note..it would be very easy to stuff as well, and I think I may try it next time..with cheese, or chocolate...or pizza stuffed...or ham and cheese stuffed...the possibilities are endless! I just shaped 1/12 of the dough out like I was going to make the pretzel, and then used the rolling pin to flatten it out...you could stuff it, close it up, and bake it accordingly....could be good! Thanks for the recipe!!
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Beer Batter Fish Made Great

Reviewed: Jul. 11, 2011
Am about to make this for supper, and as a pre-review, I am using flounder, freshly caught, andI am using Labatt Blue beer. I am going to cut the salt because I have only garlic salt, in which I am using only 1 Tablespoon, and will be following the rest of the recipe as is. (I would use the full 2 T of garlic powder if I had it, and only half the salt the recipe calls for). I am also doing some with a flour dredge, and some without to compare, and draining on brown paper..:) I love a light and crispy batter, so looking forward to making this! _________________________________________ Ok....so have done the fish, and the batter was really good. I am rating a 4, JUST because I changed the recipe a bit to use what I had, and when I make this again, I will follow the recipe to scale. I tried both flour dredged and not and to be honest, I preferred the non-dredged. I found the lour dredged ones, drier, and less flavorful. If you prefer to dredge, then I would say to up your spices. Anyway that you put it though, this is a great recipe that I will definitely be using again and again! Thanks!
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Cottage Pudding - Upside Down Cake

Reviewed: Mar. 8, 2011
I use this recipe (just the cake) to make a different cottage pudding. Just make the cake, then on the top of the stove make a thin chocolate sauce (2/3 c. cocoa, 1 cup sugar, 1 1/4 cups water, boil for 1 min, stirring, then take off heat and add 1 tsp. vanilla) and serve it warm over the cake. It is meant to be runny, and it soaks up into the cake...sooooooooo good!
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2 users found this review helpful

Cranberry Muffins

Reviewed: Feb. 10, 2011
Really Really Really loved these! I ate 3 right away...lol......dangerous stuff.....:D I did up the sugar to nearly 1/2 cup, and they were fantastic! My first time making these muffins...I used fresh, local cranberries that I had frozen, and pulp free %100 pure orange juice.....thanks for great recipe, will def make again!
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Oatmeal Raisin Cookies I

Reviewed: Dec. 1, 2010
Just took the 1st batch out of the oven....and ohhhhhhhhhh man...they are GOOD! I love oatmeal raisin cookies, but for some reason, never made them before. I used large flaked oatmeal and Thompsons raisins for my ingredients. The only thing I tweaked was the amount of salt. I always find that oatmeal raisin cookies are salty, so I only did a shake of my salt shaker, as I thought the recipe called for waaay too much. Baked for 8 mins, and they are perfect. Thanks so much for the great recipe!!!!! ---------------- * little side note. I just read through some of the other reviews and noticed that there were complaints of the cookie falling apart/being too soft/runny...I noticed that they were soft too, coming right out of the oven....I left them on the baking sheet without touching them for 3-4 minutes. They firmed up nicely enough to transfer to the wire rack, and finished cooling there. If you read whole recipe directions, it will tell you to do the same!
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White Almond Wedding Cake

Reviewed: Nov. 26, 2010
Gotta say, I was really scared to make this cake. I love cooking and baking, but don't do very many cakes, as I am not much of a cake eater....however, it sounded sooooo good....and I was not wrong! I made it first back in March 2010 and I ended up making it (for the first time) for a large group of people at my mom's catering business. The company was having a special dinner there, and I knew no one, so it was a big risk..but.. It was a huge hit! A woman who does not like cake came up to my mom and told her that it was so good, she had to get more! The company even wrote up a little blurb about it on their website! LOVE LOVE LOVE it. Have made it many times since then, and hubby cannot keep his hands off. Kids also love it as birthday cake. I will always make this recipe when needing a cake again!
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4 users found this review helpful

Sweet and Sour Pork III

Reviewed: Nov. 26, 2010
Made this a while ago......just forgot to rate it..:) Made this for me, hubby and 4 kids, and everyone cleared their plates, no questions asked! It was a great recipe. I doubled it to feed us all and have leftovers for next day lunches, and it was great. Thanks!
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9 users found this review helpful

Apple Crisp II

Reviewed: Nov. 26, 2010
Made this to use up some apples this fall, and everyone loved it. Hands down the best apple crisp I have made! The hubby and kids liked it with some vanilla ice cream, but I prefer mine with a bit of Carnation canned milk..:) May sound strange to some, but gotta try it....even if you put a little spoonful of warm crisp in a bowl and add a tiny amount of canned milk. Let it sit for a minute, then try it.....gets so creamy and yummy.....mmmm....hehehehe. Def recommend this recipe to everyone. Only thing that I "changed" was to double the topping, as I love the crisp..:) Thanks!
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Roasted Red Pepper Cream Sauce

Reviewed: Nov. 26, 2010
This was a great recipe. Was my first time attempting....Gave it a 4 for a few reasons. I did not add as much cream as the recipe calls for ( but this is personal preference) i suggest just adding it slowly to see where you like it best. I did not have time (or fresh peppers) to roast, so I used a jar of roasted red peppers that I had in the cupboard. Also, had no fresh basil....could not find any in my local store when I shopped early in the week, and have killed my plant by using it so much....lol..so I used dried.Served it by itself on pasta, hubby liked it, but am thinking that it would be great with some chicken breast, and maybe a veg or two to give it some fullness (or heartiness, whichever you prefer...:D ) In any case, I will be making this as my sauce instead of buying it when I want this pasta......thanks so much!!!
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Beef Stroganoff III

Reviewed: Nov. 24, 2010
This is simmering away as I write this, and I think it needs a 5 star on that alone...( my 8yr old just told me this!) :D I have made this recipe before and it turned out great. Me, Hubby and 4 kids LOVE it, and I have never had a problem with the recipe..:) I do "up" the ingredients to feed us all, but stick to the recipe pretty closely..the only thing I change is using fresh mushrooms instead of canned, and I saved the chopped green tops of the green onion to serve as garnish....:) Thanks for this great meal!!!! -------------------------------------- * Little side note. Wanted to say that I am now eating the (very) little left overs that I have. And gotta say that it is even better after a day or two! The sauce is soooooo yummy and perfect for some bread and butter.....thanks again!!!
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Dash's Donair

Reviewed: Nov. 4, 2010
This was a great recipe. I doubled the recipe as I have a lot of mouths to feed (6) It was so easy to make, and I admit I had a little fun smashing the meat in the bowl...hehehe. Next time I make this though, I will up the spice by a bit. It is a little milder than my local donair shop, and we prefer it a little stronger. The sauce turned out great, but I accidentally put in a bit of onion powder instead of garlic in my hurry getting this to the table...oops! When I added my vinegar, I poured a little at a time in and BARELY stirred it. It thickened beautifully. Also for those with issues with the sweetness of the sauce..it's supposed to be that way! It melds with the spices in the meat..yum! I would love to try it. Thanks for the great recipe!
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Boston Baked Beans

Reviewed: May 1, 2010
May I say...oh my god...lol. This was my first attempt at homemade baked beans, and I was nervous...and as I was making it, I second guessed myself a few times. But if you make this recipe..TRUST IT! I changed nothing, but did not add as much salt as it called for, only because I do not add salt in many things, however, next time, I will do exactly as it calls for. I had a long day so just stuck it in the oven on a lower temp (225°F) and put it in a bit earlier. It has just come out of the oven now, and of course, I had to taste, and it was fantastic! Just waiting for my rolls to finish, and supper will be served. The only thing I would do differently is double the recipe, because I feed myself, hubby and 4 kids....am thinking on trying to jar this to make as a quickie supper on soccer nights and such. Thanks for the great recipe!
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5 users found this review helpful

 
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