crazylazycook Recipe Reviews (Pg. 1) - Allrecipes.com (13635774)

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Pizzelles II

Reviewed: Nov. 22, 2010
These came out delicious, very crisp so I don't know why some people had problems with them staying soft. I used butter instead of margarine because I just don't use margarine for baking. While they were cooking, my husband came in the kitchen and said "something smells like my childhood" (he's Italian). He said they tasted just like the ones his mother used to make. I have a Salton electric pizzelle baker and the only disappointment is that the designs were very faint so they don't look very pretty. Machine directions said 90 seconds but that was too long, about 75 seconds was perfect.
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21 users found this review helpful

German Baby

Reviewed: May 25, 2012
I've been making this for years, my mother made it when I was a child and my kids make it for their kids. We always ate it with lots of powdered sugar and lemon juice squeezed over it. The trick to getting it big and puffy is to make sure the skillet (I use a 10" pie pan) with the butter is sizzling hot and pour the batter in right away and put it right back in the oven. The batter should start pulling away from the sides of the pan as soon as it's poured in, that's how hot it needs to be. Don't lower the temperature, cook it at 425 degrees.
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13 users found this review helpful

Crab Legs with Garlic Butter Sauce

Reviewed: Dec. 10, 2011
I made this tonight with Dungeness crab, the first of the season here in California. It was wonderful! Cleaned and quartered a large crab and slit the shells on the legs (cracked the large claws), used fresh parsley because I had some on hand and basted the crab with the butter as it cooked so it got well coated. Messy but delicious. Will definitely make it again real soon.
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5 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Apr. 6, 2010
This is the best ham glaze I've ever tasted and resulted in the best ham I ever baked. I used a 10lb shank portion Cook's ham, bone-in and followed the directions on the packaging to cover it tightly in foil and bake 25 minutes per pound at 325 deg. I temoved the foil and basted it with the glaze several times during the last 30 minutes. It came out juicy with a beautiful and delicious glaze. The next day I sliced thick pieces and fried it in a little butter until hot and then added leftover glaze and it was even better the next day! I will definitely make this again. I didn't have dark brown sugar so used light brown and added about a tablespoon of molasses and I was out of Diijon mustard so used spicy brown mustard. Perfect!
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5 users found this review helpful

Gorgonzola and Wild Mushroom Risotto

Reviewed: Mar. 29, 2010
This was great. I made it as directed except I didn't have any shallots and the package of dried chanterelles was 3/4 ounce...2 ounces would have been way too much for the amount of rice (and expensive, the 3/4 ounce package was almost $5.00!) I found that 1 quart of broth wasn't enough and I ended up using about 2 more cups than called for. After tasting, I added another tablespoon of gorgonzola and cream. Perfect! If I make it again, I think I'll use mixed wild mushrooms or porcinis for a stronger mushroom taste and a little more truffle oil added after cooking.
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5 users found this review helpful

Minnesota Golf Course Chili

Reviewed: Dec. 7, 2009
This was delicious, I'd definitely make it again. The only thing I did differently was to substitute one can of pinto beans for one can of the kidney beans because I didn't have 2 cans of kidney, and I added a tablespoon of ground cumin with the chili powder. Even with the cumin, it still was not too spicy, just right. I served it with chopped fresh cilantro, grated chedder cheese, sour cream and tortilla chips that everyone could add to their bowl if they liked (I added everything to mine, yum!).
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5 users found this review helpful

Easy Corn Chowder I

Reviewed: Oct. 30, 2009
This is a fast and easy chowder, just what I was looking for. I made it exactly as written. Rich and creamy with a smoky flavor from the bacon, great balance. I was a little nervous about cooking a cream based soup for 25 minutes or more, but it was fine. I watched and stirred pretty carefully until it came to a boil then reduced the heat as low as possible. I cooked it covered for 5-10 minutes but the lid kept it boiling too vigorously so I cooked it the rest of the time without a lid.
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4 users found this review helpful

Sherry Sour Cream Chicken

Reviewed: Mar. 29, 2010
I made this tonight and taking suggestions from other reviewers I sauteed some sliced onions and mushrooms in the pan before deglazing with sherry and adding sour cream and I sprinkled the chicken with garlic powder (I didn't have fresh). I only baked the chicken 35 minutes, 1 hour would have been way too long. I thought the rosemary taste was a little strong but I'm giving it 5 stars because my husband declared it delicious and worthy of a world class restaurant!
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3 users found this review helpful

Lemon Pudding Cake II

Reviewed: Mar. 13, 2010
This had a great tart lemon taste I was looking for but I thought the cake layer had an odd texture, not as much like a cake as I was anticipating. I probably won't make it again.
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3 users found this review helpful

Ginger Creams

Reviewed: Feb. 20, 2010
These were very good, a soft cake-like cookie, like little gingerbread cakes. Great with the frosting and tasted best the first day I made them. The next day they were a little dry. I would make them again.
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3 users found this review helpful

Authentic French Meringues

Reviewed: Jan. 9, 2010
These are great!!!! I love meringues and these are so much better than store-bought, no cream of tartar after-taste. I had a little trouble with the temperature of the oven, keeping the door ajar with a gas stove isn't really an option. I put the oven at about 175 and kept the door closed. There was some minor cracking but it was only cosmetic. The taste is fantastic, melt in your mouth with a little chewiness in the center. Use parchment paper for no cleanup and they peel right off. Also let the egg whites come to room temperature before beating and you shouldn't have any problem. I've made these twice now and I make them a little bigger and get about 15 meringues from this recipe and they don't last long!
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3 users found this review helpful

Blue Cheese Garlic Bread

Reviewed: Dec. 1, 2009
This was so delicious, I don't think I'll ever make regular garlic bread again. I used fresh pressed garlic and about half the amount of blue cheese called for and I didn't have any chives.
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3 users found this review helpful

Grilled Salmon I

Reviewed: May 31, 2012
I made this marinade tonight at the last minute and only let it marinate for about 20-30 minutes but it was still delicious. A little on the sweet side, but I like it that way. Instead of placing the salmon directly on the grill, I put them on aluminum foil over the fire (sprayed with non-stick spray). The skin still gets crispy and brown without any flare-ups. I turned them over after about 5-6 minutes and moved them to indirect heat, closed the lid of the grill and let them sit another 4 minutes or so. They were cooked perfectly.
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2 users found this review helpful

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Reviewed: Jun. 16, 2011
The dressing was a little sweet and could use some salt but the flavor combination is so good I have to give it 5 stars even though I'll cut the sugar way down next time. Wonderfully refreshing on a warm summer evening.
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2 users found this review helpful

Sweet and Sour Dipping Sauce

Reviewed: Oct. 30, 2010
Had some egg rolls but nothing to dip them in so found this, made it in a few minutes and it was perfect! I used cider vinegar instead of white.
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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Oct. 1, 2010
I'll never buy coleslaw dressing again. This was perfect. The only thing I did differently is substitute celery seeds for the poppy seeds (because I like it that way best).
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2 users found this review helpful

Mom's Sweet Potato Bake

Reviewed: Jan. 1, 2010
I'm giving this 5 stars even though I cut the sugar down to just 1 tablespoons because I like the natural sweetness of the potatoes without adding too much extra sugar and the topping has brown sugar in it. It was fantastic! Looks great and is an impressive company dish. I will definitely make this again.
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2 users found this review helpful

Easy Pizza Sauce II

Reviewed: Dec. 28, 2009
I didn't like this at all. I was out of tomato paste (which I've used to make pizza sauce before) so tried this with a can of Hunt's tomato sauce exactly as written. It was thin and not "tomatoey" enough. My hubby liked it better than I did but said it was missing something. I'll stick with the store-bought pizza sauce for my homemade pizzas.
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2 users found this review helpful

Ginger Crab Cakes

Reviewed: Dec. 19, 2009
These were good, but if you aren't a fan of of fresh ginger, you won't like them. I followed the recipe exactly except substituted cracker crumbs instead of bread crumbs because that's what I had on hand. Very messy to make but browned nicely and looked beautiful when done. They went well with a tangy coleslaw with pineapple. They had a nice fresh taste and if I make them again, I think I'll use less ginger (and I love ginger!)
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2 users found this review helpful

Spinach Turkey Roll

Reviewed: Mar. 18, 2012
I made this exactly as the recipe directed. It was tricky to roll because the meatloaf mixture was so soft (I even put the rectangle of meat in the freezer for a few minutes hoping it would help but it didn't). It smelled delicious while it was baking. The finished product wasn't very pretty and the texture was a little mushy but the flavor was very good. My husband loved it. It was good enough that I'd make it again, maybe using a smaller amount of dry bread crumbs and only 1 egg. 2 eggs for 1 pound of meat seems like a lot.
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1 user found this review helpful

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