MW Recipe Reviews (Pg. 1) - Allrecipes.com (13567117)

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Pumpkin Pecan Biscotti

Reviewed: Sep. 19, 2014
I like the concept, but as is, they really didn't turn out as I would have preferred. First, to those who complained of blandness, that's because there is a lot of flour in this recipe. On my second go-round, I used just 2 c. flour (I altered a bunch of other stuff the second time, too, but I'll just write my own version of this another time; I also believe there to be too much sugar in this recipe, too). Mind you, BISCOTTI IS SUPPOSED TO BE A MILD FLAVORED COOKIE!!! Second, I am always befuddled at how people get acceptable results with such high oven temps. My oven does NOT run hot (I never have problems with other recipes), and just about every biscotti recipe I try baked at this temp turns out with a mild burnt taste on the outside and is soft in the middle. I honestly bake mine at only 300-degrees and I just bake them slightly longer so they dry thoroughly. Anyway, not terrible, though not spectacular. Sorry! I like the pumpkin-y taste, though!
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Old-Fashioned Chocolate Fudge

Reviewed: Aug. 1, 2014
I give this only three because when I made it exactly as stated, it tasted much too dark (to the point where it tasted more like cocoa powder than chocolate) and would not set. I tried some of the other reviewers recipe alterations and liked the taste a bit better, but then found it to be too sweet after cooling. And it still came out like soup. So then I made it to my tastes: 2.5c sugar, 2/3c. cocoa powder, 6T. butter divided, 1.25c. milk, 1T. vanilla, and 1/4 t. salt. Loved the taste...had to cook it to 255 in order for it to get to a soft ball when dropped in cold water. It COULD be that my thermometer is inaccurate, but I cook candies (taffy, caramel, etc) frequently, and I never have problems when following the instructions (at least not by a difference of 14 degrees). Anyway, I chose to use this recipe because of the method--I'm kind of old school that way :) I will say this, though, don't judge the taste until after it has cooled and set completely. It will likely taste dark when it is still warm and soft, but the sweetness intensifies with cooling. Good method...generally accurate instructions, thought the ingredients could use a few tweaks, but overall not bad.
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2 users found this review helpful

Chef John's Italian Meatballs

Reviewed: Jan. 27, 2014
Excellent! To be totally honest, though, I've never made homemade meatballs...eek! I buy the store-bought frozen kind (and I'm now hiding my head in shame...) Anyway, we really liked these. They were very simple--you must do a little bit of planning, obviously, as you can't just throw these into a dinner you've started at 5:00! But in spite of that, still very very simple. The meats I had on hand were 1.25 lbs. ground turkey, 1.25 lbs. ground beef, and 1 lb. ground venison; in total, 3.5 lbs. of meat. I used these three meats in total and adjusted the rest of the ingredients accordingly. Definitely held up really well! I'm proud to report I won't be buying those "artificial ingredient bombs" from the freezer section again!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 4, 2013
1) This is a CUT-OUT sugar cookie recipe...I've never once in my LIFE seen someone serve these without frosting. Please don't add extra sugar...they'll be sweet enough when you ice them. 2) DON'T soften butter in the microwave; use butter softened at room temp. I actually like to use 2 sticks of butter and 1/2 c. (refrigerated)shortening...produces a more stable cookie (but the high butter content still keeps them from being crunchy) 3) Cream butter and sugar very well. Mix eggs in until mixture is light and fluffy!!! 3) Mix the flour in by hand. It's not that hard and the dough won't be nearly as sticky. 4) Do chill the dough. 5) Do use plenty of flour to roll out. 6) For extra ease, definitely roll the dough onto parchment! This is the exact recipe that we used in my house growing up, though ours was all shortening (I prefer 2:1 butter:shortening) and I can't say that we ever had problems when done with my tips above. Always lots of compliments. Who knew that we were already using The Best Rolled Sugar Cookie recipe?!
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9 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 14, 2013
Tips: 1) use full flavor (or dark molasses)...you can get away with using a T. less, so your dough won't get as sticky 2) cut the water (or OJ) in half, also reducing the sticky 3) MINIMALLY!!! soften your butter or margarine (marg. probably doesn't require softening at all!), again to reduce the sticky 4) if you can, mix the flour mixture in by hand/with wooden spoon...won't "heat" the dough as much and will reduce the stickiness :) 5)I like to roll mine in raw sugar; deeper flavor and prettier to look at!
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2 users found this review helpful

Pizza Dough I

Reviewed: Feb. 23, 2013
It's not the best pizza dough recipe I've ever made, but for being simple and no-rise, it's very, very good! I usually let it rise for an hour while we go to church on Saturday nights, but other than that, I follow the recipe as is. My husband actually prefers this recipe to other more "legit" pizza dough recipes I've made. We like to top it as a Margherita pizza with just Romas, basil, and fresh mozza...yum!
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Beef Stew VI

Reviewed: Aug. 9, 2012
This recipe is wonderful! I don't think it needs much alteration, if any. Important note, though, I find that the meat will not get tender if you are lifting the lid to stir this (or smell it!), so do your best to resist removing the lid other than when you add the veggies. Kind of like using a slow cooker... When I take care not to lift the lid, the meat is SOOOOOOOO unbelievably melt-in-your mouth that I wish I had multiplied the recipe by 3!!!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 8, 2012
Clearly, this recipe doesn't need my review/rating since it already has almost 6,000 reviews, but here it is anyway! The reviewer who made the observation that the instructions say to" beat the butter/sugar and the eggs and vanilla until creamy and well-blended" had it right on the nose. If you do this until the mixture is very creamy (a little thicker and lighter in color), you will NOT need to refrigerate the dough. I'm really glad to have made this discovery because when I was a kid, I was obsessive about properly creaming the butter, sugar, and eggs and my cookies were never flat and as an adult, I always wondered why I had so many problems getting my cookies to turn out like this! Now I know. But do take care not to overmix once the dry ingredients are added, as this is the point when overbeating can cause the cookies to go flat. Also, KNOW YOUR EQUIPMENT! If your oven tends to run hot, like mine, turn the heat down! Even if you think it's fine, it's worth experimenting to see if you get a better result by changing the oven temp or using a different type of pan, etc, because you can always switch back to what you did before if it doesn't turn out perfectly. I'm sure the Allrecipes test kitchen uses a different pan and oven than the recipe's author, than you, than me, etc. Learn to be flexible in the kitchen...it can make a big difference.
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10 users found this review helpful

Mediterranean Bean Salad

Reviewed: Jul. 23, 2012
This was simple and delicious! My tastes required a few changes, but the beauty of this recipe is that it's versatile and you can easily make swaps. I added some finely chopped cucumber, a splash or two of balsamic vinegar, and topped the served salad with feta cheese. We ate this along side some grilled chicken and I even sprinkled some of this on top of some salad greens--yum! The next day, I took the leftovers and added them to a prepared can of tomato soup and sprinkled in some additional garlic powder and dried basil and topped with a little feta. My kids gobbled it right up!
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Jun. 20, 2012
Perfect! The only things I did differently were to cook my own black beans (reducing the sodium), I used vegetable base (just a teaspoon) to 1.5 c water (instead of the broth), and I did add a little red bell pepper to the sautee process. So yummy...we're not vegetarians, but eating like this could easily turn me into one!
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Best Brownies

Reviewed: May 16, 2012
I would like to suggest that if you get a result with which you are less than happy, try again. Tip #1: KNOW YOUR EQUIPMENT! If your oven tends to run hot, lower the temp. If you are using a dark non-stick pan, lower the temp. If you've been using beaters, try mixing by hand. This can really apply to any recipe...too often people rate a recipe given the results that they achieved, but they should really be giving it a second chance before just moving on. Tip #2: The end result of a recipe is merely a matter of opinion! If it's not your cup o' tea, just say so and move on. All that said, great recipe!!! These were somewhere in between fudgy and cakey (more fudgy, in my mind). I have always been someone who loves box mix brownies; I don't know why--my mom always made everything from scratch, but for some reason I just prefer box-mix brownies. In spite of that, however, I found that I LOVED these sooooo much. I've made them 3 ways: as is, without the frosting, and with chocolate chips sprinkled in them; all were delicious, though I prefer them without the frosting and with chocolate chips. Also, I think you really must let them cool completely. Their flavor is stronger after cooling than eating them straight from the oven. Plus, if you use chocolate chips, then they re-harden and you get a little crunch. That's my two cents! In my opinion brownies don't get much better than this!
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2 users found this review helpful

Sheboygan Grilled Brats

Reviewed: Apr. 27, 2012
Great! Though do yourself a favor and DO NOT USE STANDARD HOT DOG BUNS!!! You MUST use sheboygan hard rolls, aka semmel rolls. You won't regret it!
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4 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Sep. 17, 2011
GREAT sandwich bread! Don't make a full recipe if you don't have a HUGE mixing bowl. To really get that yeast doing its job, mix half the water, all of the yeast, and the first round of "sugar," pre-heat oven to WARM for 20 SECONDS (then turn oven off), pop the liquid in the oven for roughly 10 minutes...the mixture should have doubled at this point. Done this way, it shouldn't matter if your water isn't warm enough. Add the yeast mixture into the flour and then combine with the rest of the warm water. I use the pre-heat to WARM for 20 SECONDS technique every time I do a rise...this ensures a good rising environment every time, no matter what the weather is like. If you are freezing the dough at all, be sure to give it LOTS of rise time upon taking out of the freezer. It typically won't do much rising until it's room temp. Then, do the pre-heat trick. Patience tends to be the one ingredient that most people attempting to bake bread lack! Also, this is a very soft, sticky dough; you really don't need to add too much extra flour beyond what the recipe lists. I've done this using 100% whole wheat flour and it still turns out great...soft, fluffy, delicious bread, perfect for making samiches!
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5 users found this review helpful

Best Lemonade Ever

Reviewed: Jun. 3, 2011
VERY good! I do like my lemonade a little more tart, so I cut the sugar to 1-1/4 c and I thought it was perfect. Liked another reviewer's suggestion to let lemons sit in hot water for 10 min. and then roll on counter before squeezing. I also had a few berries at the bottom of the carton sitting in my fridge, so I added 4 strawberries and half a handful of blueberries in with the water and sugar while boiling (then removed berries before adding syrup). PERFECT pink lemonade! Flavor was great.
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7 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: May 27, 2011
I WISH I could give this more stars! I enjoyed this more than any other savory dish I have tried off of this site. My husband said, "If candy were juicy, salty, and full of tangy flavors, this would be candy!" I followed the recipe exactly and I only grilled them 8 or 9 minutes...longer probably would have dried them out, but my grill was pretty hot. Can't wait to try this on veggies, too!
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2 users found this review helpful

Butter Crescents

Reviewed: May 10, 2011
Delicious! I wanted to make "pigs-in-a-blanket" using crescent rolls and didn't want to use the store-bought crescents. TIP#1: If you want flaky rolls, 1)roll the dough out, 2)spread w/melted butter, 3)fold it, 4)spread w/butter, 5)fold, roll out and repeat. TIP#2: If you don't want burnt bottoms, use an aluminum baking sheet W/O DARK BOTTOM, NO AIR-BAKE, AND NOT DARK NON-STICK. Also, my oven has 4 rack positions: I put mine on the 2nd from the top which browns the tops better and gives the bottoms a little more space from the heat. TIP#3: Proof your yeast first and it will rise in the time suggested. Dissolve yeast in water as stated and add 1/2t. sugar; let sit in an oven that was preheated to WARM FOR 15 SECONDS (Don't forget to turn oven off after 15 sec.). In about 10-15 min. the mixture should have doubled. If it's done nothing, try again with different yeast. It's okay if the recipe takes longer to rise than suggested--they taste better that way! I let mine rise in the refrigerator all day. I also add only 3T. sugar in total and 1t. salt.
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10 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Mar. 12, 2011
I am a meat-eater who eats vegetarian during Lent. I used to be a terribly picky eater and even 5 years ago I never would have tried something like this. But I sure am glad that I did! After trying the recipe as is(very good),I did decide to make a few of my own modifications. I cooked my own black beans,drained and rinsed them when I was done. I cooked 1/4c.(dry)bulgur in 1/2c.water and 1/2t.vegetable base and used this in place of bread crumbs. I also used red pepper instead of green,1/2 of a jalapeno(no seeds),1/2c. mushrooms,1 ripe avocado(this adds a little healthy fat and gives the burger some moisture), and 2T tomato paste in addition to the ingredients listed. I chopped all of the vegetables to about a minced texture in my Zyliss, which gave it a ground beef-like texture. I drained these in a colander lined with paper towels(along with the fork-mashed black beans and bulgur)and gently pushed down on the ingredients to force out a little more excess moisture so they would hold together. I whisked together the egg,chili powder,and cumin and also added 1/8t.liquid smoke,1/4t.oregano,and 1/2t.vegetable base to this. I then poured the egg mixture over it all and used my hands to thoroughly combine all of the ingredients;as I mentioned earlier,it resembled the texture of ground beef. The patties formed very nicely,but I do recommend freezing them or they may fall apart when cooking. Cook in a non-stick skillet,but use a little butter or olive oil. 4* as is,5* this way.
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22 users found this review helpful

 
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