CoconutGirl Recipe Reviews (Pg. 1) - Allrecipes.com (13529655)

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Fried Onion Rings

Reviewed: Aug. 29, 2010
Simple and very delicious. Everyone raved. :) The batter only covered 2 medium-sized sliced onions for me though (but I was pretty generous in coating them). I also fried them in about 2/3 palm shortening and 1/3 coconut oil (vegetable oil is very UNhealthy). Will definitely make again.
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4 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Aug. 16, 2010
This is a nice, simple, peanut butter frosting. It's not sickeningly sweet, which I really appreciate. I recommend using heavy cream instead of milk as it makes the frosting creamier and richer. For best results be sure your butter isn't melty or super soft and beat until it's light in color and very fluffy.
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13 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jul. 10, 2010
I'm crazy about pizza and am really picky about crusts, but this was just "okay". Too bread-y.
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3 users found this review helpful

Kettle Corn

Reviewed: May 29, 2010
Awesome! Quick, easy and delicious. I could eat the entire batch myself. I also recommend doing the 3 kernel test first before adding the rest of the popcorn and sugar. But really, you can't go wrong here. It's true, classic Kettle Corn.
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2 users found this review helpful

'So This Is What Heaven Tastes Like!' Cream Cheese Bars

Reviewed: May 21, 2010
Um...wow. This was amazing. My whole family loved it and even our guests raved. Cream cheese is my friend, so of course I loved it too. :D The only thing I changed was to use 1 cup of butter and 1/2 cup of coconut oil in replace of the margarine (I NEVER use that stuff). And oh, no nuts or cherries. Not a fan. The reason why I'm giving it just 4 stars is that I think the cream cheese flavor is a bit lacking. Yes, it'll still rock your socks off but I think it could use a few extra ounces (2-3 or so) of cream cheese. The first piece I tried was a little corner piece (I snuck it outta there before dinner....shhh! Don't tell) when the bars were still warm. I was NOT impressed. It was cakey and bland tasting. So I tried a middle piece. Much better. But it was kinda gooey and still bland tasting (like warm cheesecake). So I refrigerated it and let me tell you, they are WAY better cold! Dense, rich and creamy. So do yourself a favor and refrigerate these before serving. ;) And just one more thing: make this like you would cheese cake. Eggs, cream cheese and butter/coconut oil all at room temp and mix just until incorporated.
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4 users found this review helpful

Pretty Chicken Marinade

Reviewed: May 21, 2010
This was just okay for me...it was tasty and had a nice tang but not as good as some other marinades I've had. It's not like it's a bad recipe or anything, I guess it's just not for me. I made everything as directed sans the liquid smoke (I never use the stuff). Also, if you happen to not have any reduced-sodium soy sauce on hand use about 1/4 cup of the regular stuff (go by taste, start out with a little then increase if needed). Just don't use 2/3 cup of not reduced-sodium soy sauce. :)
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Feb. 15, 2010
This was great; not the absolute best potato soup I've had but we all really enjoyed it and I'd make it again. I love how versatile this recipe is. You can substitute a different meat for the ham or use no meat, use chicken stock instead of water and bullion, add different vegetables and/or cheese, etc. I used chicken stock instead of the water and bouillon since I didn't have any on hand, and it tasted great. You may have to be pretty generous with the salt in this recipe as the potatoes soak up a lot of the saltiness. When I first tasted the soup it was a little bland but with a little more salt the full flavor came out without it being salty at all. Great recipe overall; thanks for sharing!
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2 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Jan. 15, 2010
I made this to kill a sudden chocolate craving, and it did the trick! I made it with whole wheat flour instead of cornstarch, and it was delicious but not the best I've ever had. I think it tastes better with cornstarch, but it's fine either way. You can do this on the stove top (it's just as fast). Follow steps 1-2 but do it in a small saucepan over medium low heat. Keep whisking until it has thickened up (you may need to raise the heat to get it to bubble). After that, stir in the vanilla. This would taste even better with a tablespoon or so of butter or coconut oil stirred in, but it's fine just as is.
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2 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jan. 4, 2010
For taste, this pudding earns five stars. Overall and as written, 4. I rounded the tablespoons of cocoa for a more chocolaty flavor and it was perfect. It wasn't bitter or that really dark, rich chocolate. Still light and creamy but just chocolaty enough. Be sure to use salted butter and add the additional salt; it really makes a difference as salt enhances chocolate. Eaten hot, the pudding's consistency isn't a problem but once it stars to cool down it firms up like gelatin. Next time I'll decrease the cornstarch. I also used butter (never margarine). For best results use a whisk for this recipe and be sure to scrape the "corners" of the saucepan constantly to avoid burning. I love how easy and delicious this was, and will totally be making it again.
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7 users found this review helpful

Herbed Marinated Lamb Chops

Reviewed: Dec. 18, 2009
This was very good, but the spices were too bland. The next time I made them I used the same amount, except this time instead of fresh herbs I used dried. Same thing with the garlic, I used about 3 cloves the second time (we like our garlic, and could probably go a little more). After marinating the lamb chops were grilled they were absolutely delicious; very flavorful and savory. As for marinating time, 8 hours to overnight is WAY too long (they'll get tough). Even 4 hours is pushing it. What has worked the best for me is 30 minutes to 2 hours of marinating time (making sure to flip the bag over every now an then to ensure even marinating). I generally go about 1 hour. By then the lamb chops will have absorbed all the flavor it will take and the meat will still be tender. 15 minutes or so before cooking them, take the bag out of the fridge and let it rest before cooking. With those changes, this is an excellent recipe.
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29 users found this review helpful

Popovers

Reviewed: Dec. 8, 2009
WARNING: Don't use custard cups! I greased and floured the cups very well and the popovers still stuck horribly. The next time I used a standard sized muffin pan (greased & floured) and the popovers came right out. No sticking and no flopping. I doubled the recipe for the muffin pan (you could do 1 full recipe and a half instead though, they'll get pretty big) and divided it all equally between the cups. They took less time on the second baking step (at 350 degrees), about 15 minutes. Otherwise, nothing else was different. I let them go for the full 20 minutes at 450 degrees. I whisked the batter just until it all came together. There were still little lumps in the batter but it was almost smooth (this keeps them tender). The popovers came out light, airy, tender and fantastic. Will make again.
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14 users found this review helpful

Creamy Macaroni and Cheese

Reviewed: Nov. 22, 2009
Wow, this is a fantastic recipe! Not the best I've ever had, but this earns my five stars for ease of preparation, short time it takes to make, and taste. I like baked mac & cheese best but sometimes there just isn't time to make it and I really wanted a good go-to quick recipe that I could whip up at any time. This recipe fit the bill perfectly! It was creamy, rich, and wonderfully cheesey; everything macaroni and cheese should be. The Dijon mustard is a nice touch but I don't always have it on hand and you don't miss it. I actually like it better without. As for the evaporated milk, I'm not a big fan of using it so I used light cream (half n' half). You should serve this as soon as the cheese has melted and the pasta has been stirred in. If you heat it for too long and keep stirring and stirring it the cheese will curdle. Not cool. This recipe does make a ton and even though I halved it I still got a lot. Even so it didn't last long! Next time I'll add a bit more pasta since it was a little saucy but other then that it was perfect!
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3 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Nov. 2, 2009
This was very tasty and full of flavor! However, I found the oil amount a bit overwhelming and by the time the potatoes were done they were still swimming in the oil. That's saying a lot considering I almost never find a recipe that has too much fat for me. I will make this again, but with about half the amount of oil and butter. I used olive oil instead of canola because #1, it's healthier, and #2, it adds more flavor and it simply the best for roasted potatoes. Coconut oil would be great as well too. The lemon flavor wasn't extremely strong and didn't give you that punch-in-the-face burst but just lingered in the background, complementing the buttery, crisp and perfectly seasoned potatoes. For a more lemon flavor I'd add some lemon zest and maybe a touch more lemon juice. This is great recipe; the potatoes came out flavorful, tender, and slightly crisp. Talk about yum!
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5 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Nov. 2, 2009
This was great! We loved it and it didn't last long at all! The flavor is rich yet subtle and very savory. Be sure to use a good quality chicken stock and eggs since the soup will only be as good as your stock and eggs. If the flavor is too rich for you substitute some of the stock for water. I used soy sauce instead of salt in this recipe since it gives it a more "authentic" flavor. Be sure the drizzle the eggs in by the fork as the recipe directs since that is what will give you the perfect size egg drops. If the top becomes filled with the egg before you're done just push it to the side and continue dropping. I don't think it's necessary to use only an egg yolk, you can use another whole egg instead.
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3 users found this review helpful

Oh-So-Good Chicken

Reviewed: Oct. 12, 2009
This was great! It made an excellent quick & easy lunch and a great way to use up some leftovers. I used a little less salsa then the recipe called for and it was perfect.
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4 users found this review helpful

Scrumptious Baked Chicken and Potatoes

Reviewed: Oct. 12, 2009
This was just okay. The chicken didn't brown up and get crispy and the amount of liquid was a little too much. Overall it was kinda bland, which is surprising considering I used chicken stock instead of water. The potatoes were pretty good with nice flavor (but not enough). Conclusion: I've had much better baked chicken.
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6 users found this review helpful

Abbey's White Chocolate Latte

Reviewed: Oct. 12, 2009
This. was. amazing.! It was rich, creamy and frothy with the perfect balance of chocolate and coffee flavors. It definitely does not need the extra sugar. Just leave it out, the chocolate provides the perfect amount of sweetness. Regular chocolate chips would work just as well in this recipe too. If you don't have any espresso on hand just substitute regular, strong black coffee (a great way to use up leftover brewed coffee). I found that I didn't need to chop the chocolate chips. Just throw them in and whisk really well until it's all melted. It may take a couple seconds longer but that's not bad at all considering you don't have to spend that time chopping the chips up and dirtying a knife and chopping board. Just make sure the espresso/coffee isn't at boiling point. Top the latte with a dollop of vanilla whipped cream for the ultimate latte experience.
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9 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 20, 2009
These were the best chocolate chip cookies I've made yet! Simply amazing, and everything the recipe promises. Chewy, thick, and chock full of chocolate chips! To keep the cookies chewy, follow the recipe exactly. Don't skip the extra egg yolk and definitely melt the butter. Leave the cookies on the baking sheet until they're only slightly warm, then move to a wire rack. For some there may be too much chocolate chips in the dough but I thought it was perfect. The cookies were moist, chewy, had a wonderful vanilla flavor, and very chocolaty! The first time I made these I didn't beat the egg and sugar mixture until light and creamy as the recipe directed. The "dough" turned out to not be too much of a dough at all, more like a thick batter but it still turned out great. The next time I remembered to beat them until light and as a result I got the proper dough and the cookies came out thicker, aka "fatter". To make these cookies even chewier use melted shortening (I use palm shortening) instead.
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6 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Sep. 19, 2009
This is a wonderful, easy, basic Marinara Sauce! It was flavorful and the choice of spices and herbs complimented the sauce nicely. It was easy and fairly quick. I used it for a pasta bake and it really made a difference. If you're looking for an easy and tasty pasta sauce, look no further.
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2 users found this review helpful

Tzatziki Sauce I

Reviewed: Sep. 19, 2009
This was pretty good. Not the best though. It was too thin for what I'm used to and a bit bland but otherwise not bad!
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2 users found this review helpful

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