Chobette Recipe Reviews (Pg. 1) - Allrecipes.com (13651739)

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Janet's Rich Banana Bread

Reviewed: Jan. 11, 2014
I don't have anything bad to say about this recipe. I followed it to a T, but I did add wheat germ for extra nuttiness and health. My favorite recipe for banana bread! I will add though, that during the last 10-20 minutes of baking, I had to tent it with aluminum foil to keep from browning too much. It took a little over 60 minutes, maybe about 65-70 minutes.
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Pesto Chicken Florentine

Reviewed: Feb. 9, 2014
One of our go-to meals. Made this several times, both using homemade sauce of my own and jarred Alfredo sauce. I love to add in extra pesto as well as mushrooms and other vegetables I have on hand. Works well with any pasta type!
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Italian Sausage Soup

Reviewed: Dec. 20, 2013
This was a really good base recipe. I love hearty soups, so I added some extra oomph by adding cubed potatoes (during the cooking time of the beans and zucchini) as well adding 1 Cup dry uncooked orzo (at the same time of the potatoes). I had chicken broth, so I used that instead. I added an extra can since I added starch from potatoes and pasta. I wasn't sure if I would like it, since it has sausage in it, but I even loved it. I'm going to keep this in my keeper book for the future. The good thing about a recipe like this, is you can adapt it to your taste. I bet kale or cabbage would taste excellent in place of the spinach.
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Angela's Awesome Enchiladas

Reviewed: Jul. 15, 2009
I marinated the chicken with salt, pepper, and fajita seasoning mix. Then sauteed the chicken until it was cooked. I added 1 can of cream of chicken, and 1 can of cream of mushroom. Only added half the can of green chiles because I wasn't sure how they tasted. I also added some of the sauce to the inside of the tortilla, along with a little cheese. The finished product was AMAZING! My fiance hates chicken but fell in love with this recipe! Thanks!!
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 2, 2013
I really enjoyed this recipe, as did my husband. The only change I made was cutting back the sugar, though it probably would be fine with the full 2/3 cup of sugar. We like our cornbread on the savory side. I mixed in some additional ingredients, like black pepper and corn. Definitely don't bake it for the full 40 minutes. Mine was finished around the 28 minute mark. I've now wrote down this recipe in my keeper book to use from now on.
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Lemon Cupcakes

Reviewed: May 29, 2013
I pretty much followed the recipe to a T. I used all-purpose and just added a teaspoon of baking powder like the others suggested. I added a little more lemon, I had a couple large lemons and didn't want to waste them. They came out perfect. They were a hit with everyone I shared them with. I paired it with the lemon cream cheese frosting recipe also on allrecipes and added a raspberry filling. So delicious!
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Easy Biscuits

Reviewed: Dec. 5, 2013
Very easy base recipe. From this recipe you can really expand the horizons. I didn't substitute anything, but I did add some salt and pepper, and brushed them with melted butter before putting in the oven. They only took about 15 minutes in my oven, but my oven runs hotter. I'll be putting this in my recipe book. There's many things you can do with just this recipe.
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Boilermaker Tailgate Chili

Reviewed: Dec. 26, 2012
I really enjoy this recipe and for the past year has become my go-to recipe. However, I do not use beer and just substitute with either water or chicken stock and it still tastes great. We just don't drink alcohol and use what's on hand. I also use kidney beans versus chili beans. I omit the cayenne to reduce the spiciness of the chili. I always make this chili and it's a hit with everyone. I definitely recommend this recipe to anyone looking for a go-to Chili recipe!
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The Best Lemon Bars

Reviewed: May 30, 2014
Good base recipe, but there need's to be a little salt to bring out the butter in the crust as well as more lemon to the custard. I use about 1/2 cup to make it to my liking.
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JIF® Buckeyes

Reviewed: Dec. 26, 2012
They turned out really well, I only needed the 3 cups of powdered sugar for my peanut butter and I omitted the shortening for the chocolate, as I did not have any, and they still turned out great. Definitely will be saving this candy recipe for years to come. Thanks for sharing x
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Morning Glory Muffins I

Reviewed: Feb. 9, 2014
I gave this four stars because I felt there was too much cinnamon, but I am not a huge cinnamon lover. Next time I will reduce to 1 teaspoon cinnamon. I felt they were a bit sweet, even after I reduced the sugar to just one cup. I might try a combination of white and brown sugar or even honey next time. Overall, a very good and healthy muffin. I'll be making this again with some modifications.
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Chocolate Zucchini Bread I

Reviewed: Oct. 3, 2013
I followed the recipe, except I substituted cocoa powder + oil in place of the squares, I don't have any on hand. It tastes good, but I feel like there should be more of a chocolate flavor, I might add more chocolate next time. I will be making again though!
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Lemon Cream Cheese Frosting

Reviewed: May 28, 2013
I took the advise of others and reduced the sugar. I ended up using a little over 2 cups. I say start out with 1.5 cups and go from there until you get the right amount to your liking. I found a little over 2 cups to be perfect for my tastes. The texture was perfect. I'll definitely be saving this for future usage.
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Red Enchilada Sauce

Reviewed: Feb. 3, 2013
I thought this was a good base for enchilada sauce. For me, I felt it needed more spice, so I added more chili powder. I also went for a thicker sauce, so I used tomato paste versus tomato sauce. Overall a good recipe and I'll use it again in the future.
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White Chocolate, Chocolate Cookies

Reviewed: Dec. 26, 2012
This recipe was really good, though to be honest, I would prefer a more rich chocolate flavor. Perhaps next time I will add some bittersweet cocoa chips or something similar. The only change I made was doing 1 tsp baking soda and then 1 tsp of baking powder. However, this made them more brownie like than I had really wanted. Next time I will omit the baking powder to try achieve a crunchier cookie as the recipe originally states. Will definitely try them again, but with bittersweet chocolate added in.
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Cabbage Rolls II

Reviewed: May 17, 2011
I gave 4 stars because of revising it to my tastes, or I should say what I learned from my grandmothers. This is a traditional staple for my background at the dinner table. I cooked mine in the oven on 350 for an hour. I also doubled the sauce and added garlic to the sauce. I added Worcestershire sauce to both the sauce and the ground beef. From my grandmother's recipe, you add sauerkraut to the bottom leaves before placing the rolls down and then add sauerkraut after adding the sauce and then cover it with cabbage leaves. I then lock it all in with foil. Overall, a family favorite and will be passing it down for many more generations.
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Classic Peanut Butter Cookies

Reviewed: Dec. 13, 2011
I added an extra 1/4 Cup of flour as well as peanut butter. I also added a teaspoon of vanilla, because I think it enhances the flavors, and I threw in some peanut butter chips for extra peanut butter flavor. I baked for 10 minutes for the first batch and then 9 minutes for the following batches. I refrigerated my dough overnight. They turned out fabulous.
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Linda's Monster Cookies

Reviewed: Dec. 18, 2010
I gave this 4-stars because I made my own revisions. I substituted peanut butter for the margarine and added only 3 cups versus the 4 cups of rolled oats. I also recommend not making them real big like some said. They spread out and if you make them with an icecream scoop it is a good size. I also baked at 325 versus 350 and found it cooked them more evenly. By making them real big I got 2 1/2 dozen versus the 6 stated. This is my new go-to monster cookie recipe. I may add raisins next time as well. What's not to love, you get 4 of your favorite cookies rolled into one!
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Chicken Enchiladas II

Reviewed: Apr. 30, 2010
This is a good version, but it's definitely not authentic. My husband hates chicken, but LOVES this recipe. Whenever I mention I am making chicken enchiladas, he wants this one. I add low-sodium cream of chicken and cream of mushroom. Instead of green onions, I use green chiles. I don't add milk to my recipe and I usually use leftover chicken to save on time. I recommend this recipe to those who don't like traditional enchilada's...although my personal favorite is the corn tortilla. I also use chili powder on my chicken and in my sauce along with the garlic powder, it's not spicy, but it gives it excellent flavor.
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Best Chocolate Chip Cookies

Reviewed: Feb. 3, 2013
I have tried this recipe twice now. The first time I followed the recipe to it's exact form. I did not like it that much. This time I made the recipe, but did a couple different things. First of all, I reduced the vanilla. If you don't like an overwhelming vanilla flavor, I would stick with 1 tsp. of vanilla. I also added in m&ms. I truly feel that reducing the vanilla made this recipe much better. I also like how the cookie is a bit on the fluffier side and doesn't collapse when you bake them. I find putting the batter in the fridge to let chill for 10-15 minutes helps keep them from flattening.
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