MrsChmerkovskiy Recipe Reviews (Pg. 1) - Allrecipes.com (13672269)

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Cousin Cosmo's Greek Chicken

Reviewed: Mar. 11, 2011
This is a 4 star recipe as is, but can definitely be enhanced by following these directions. Next time I will double the amount of feta crumbles (2 containers instead of 1). I used 5 breasts and one container only left enough flavor for a subtle hint of the feta. I squeezed half of a lemon into the cheese mixture, and next time I will use the other half to squeeze on the outside of the chicken while it cooks. I used an entire bag of fresh baby spinach, and will do that again next time too. In addition, I am going to omit the flour next time and just season the chicken breasts with some salt, pepper, onion powder, and garlic. The flour was pretty pointless and it didn't help to thicken the sauce up at all. I ended up adding about 2 1/2 t. of cornstarch to cold water in order to thicken the sauce. I strongly dislike runny sauces with meat, and next time I will actually up this to about 1 T. of cornstarch. I also ended up filling the chicken breast in the middle and then pulling up each side of the breast on top of the filling and sticking toothpicks in that way. Folding it over was not going to work for me, and I think the filling stayed it better this way. This was good, but I would have preferred a slightly more lemony flavor to it, and a bit of a thicker sauce. Both things are easy to rectify, but for those reasons I can't give it 5 stars.
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32 users found this review helpful

Grandma's Famous Salmon Cakes

Reviewed: Jan. 3, 2011
I adjusted to the recipe to make six servings instead of four, and everything turned out just fine. As per another reviewers suggestion, I also baked these on 375 for about 20-25 minutes...flipping once halfway through. Much healthier than frying, and my mom actually commented about how she liked them better this way. I spruced these up a bit adding garlic powder, onion powder, salt, bread crumbs, and parsley. I also chilled the salmon mixture in the fridge for about 20 minutes before molding them into patties. This is a good base recipe, but use your imagination and your own taste preferences in order to adjust them to how you want them to be.
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20 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Jan. 30, 2011
I followed the recipe exactly as written with the exception of using the juice from a 20 oz. can of pineapple, but I still only used about 8 oz. of pineapple in the actual sweet and sour sauce. I used one green bell pepper in the sauce, and it was plenty. After the sauce cooled down, I added green pepper and pineapple into it so the sauce would take on some of that flavor. I also seasoned the chicken before breading. For some reason when frying the chicken, mine didn't get very golden brown no matter how long I left it in the oil for. I fried egg rolls in the same oil, which came out perfectly golden brown, so I'm not sure what was up with that. The chicken also lost its crispiness as it sat while I was cooking all of it up. I ended up having to throw them in the oven on 400 for about 15 minutes to get some of the crispiness back. That's the only reason I gave this recipe a 4 star rating, and the fact that the ingredient list is written improperly. The first ingredient on the list should be the first ingredient you use. This has pineapple listed first, but then under the directions it has the water listed first. It was a little confusing, and jumbled around, so be cautious when putting everything together. I'd recommend closely following the "directions" part of the recipe, and only looking at the "ingredients" part when you absolutely need to. FYI everything listed above the chicken breast is for the sauce, everything below the chicken is for the breading.
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18 users found this review helpful

Lemon Pie Bars

Reviewed: May 22, 2011
I would definitely recommend this recipe over the Bake Sale Lemon Bars recipe on this website. I did a batch and a half for the filling, and the outcome was delicious! These lemon bars definitely have tangy zing to them, but still have a nice sweetness about them. I used bottled lemon juice, so I didn't have any zest to add in. Instead I just add slightly more lemon juice to the mixture. I was left with a gooey delicious filling on top of a light and flaky crust. Part of the reason I didn't give it 5 stars is because the author of the recipe didn't denote to reserve the 1/4 extra cup of flour for later in the ingredient section. 2 c. of flour is for the crust and the 1/4 c. of flour is to be added to the filling. I mistakenly added 2 1/4 c. to the crust because the ingredient list doesn't specify. If you too make this mistake, don't worry, it still turns out wonderful. Regardless though, the ingredient list should have that added into it. Definitely try this recipe...it's a keeper! Just read it carefully.
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17 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Nov. 12, 2011
I've been making these cookies for years, and for some reason never rated them. These are PHENOMENAL. Probably the best homemade cookies I've ever made. I follow the recipe exactly with the exception of adding the walnuts. My only suggestion is, if you are using salted butter, be sure to omit the extra salt. It's not necessary to use salt at all in that case, and in fact, they'll turn out to be too salty if you do. Also, if you really want them to be chewy and soft, be sure to take them out while they still look slightly undercooked. Cookies that are golden brown always become hard after they cool down. If you're like me and you only like soft cookies, take them out while they're still a little bit gooey. Once they cool off, they'll firm up a bit, but still be soft.
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16 users found this review helpful

Asian Orange Chicken

Reviewed: Mar. 27, 2011
OH.MY.GOD. This was absolutely wonderful! Due to time issues, I was only able to marinate the chicken for about a half an hour, so I can only imagine how delicious it would have been if it sat for longer! I used five chicken breasts, so I ended up doubling everything. I had extra sauce left over, and threw it into the freezer for the next time I make this (believe you me..there will be a next time) I didn't measure out the orange zest, instead I zested an entire orange and used that. I used ground ginger instead of ginger root, and it was perfect and easy. I didn't follow the recipe for the cornstarch, instead I just eyeballed it and thickened it to my liking. There was a bit of flour that went to waste after dredging the chicken, so I think next time the flour mixture could be halved. Lastly, I found I needed more oil than what the recipe called for. The flour would thicken the oil up, so more oil needed to be added as everything cooked. I kept my bottle of olive oil next to the stove so I could add it as needed. I also kept a baking sheet next to the stove, and as the chicken was done I threw it on there and put it into the oven at 200 degrees. For about 5-7 minutes right before I went to serve, I cranked the oven up to 500 and let them crisp up again. After that, I threw it into a serving bowl and spooned some of the sauce over the chicken. Much less of a hassle than simmering the chicken in the sauce. It was delicious! I served it over white rice and everyone loved it.
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16 users found this review helpful

Quick Peanut Butter Cookies

Reviewed: Dec. 30, 2011
I think some people are missing the beauty of this recipe...THERE'S NOT SUPPOSED TO BE FLOUR! These are great cookie for those suffering from Celiac Disease or those who have gluten sensitivities in general. Many people can't tolerate regular flour, so these are a great alternative. Are they the best peanut butter cookies ever? No, definitely not, but they are delicious for what they are, most people have these ingredients on hand, and they are really easy to make. As far as cook time goes, I would follow the directions on the recipe...I like ooey gooey soft cookies, and I had to cook these above the 8 minutes. I would check them at 8 minutes and see how they are. Mine didn't even brown on the bottom at all and they were in the oven for at least 10 minutes. Everyone's oven is different, so I would recommend following the instructions if it's your first time making them.
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13 users found this review helpful

Easy Snack Wraps

Reviewed: Jan. 15, 2011
I served these during a bridge game, and everyone seemed to like them. These are nothing I would make for a fancy event, but they are cheap and filling for a more relaxed night and atmosphere. There were only four of us, so I used three tortillas, and I had about 4 leftover pieces at the end of the night. Instead of plain cream cheese, I used Garden Vegetable because I had leftovers of that in my fridge. I would definitely make them using that again. I didn't use lettuce because I don't really care for lettuce on sandwiches, but I did use the carrots and tomatoes. I did small slices of the tomatoes instead of mincing them. I also used turkey and added Muenster cheese. These are quick, easy, inexpensive, and tasty. I would definitely make these again, and you can spruce them up anyway you'd like. Alter it to your tastes and preferences.
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13 users found this review helpful

Pico de Gallo Chicken Quesadillas

Reviewed: Jan. 28, 2011
This recipe is just okay. First off, when I think of Pico de Gallo, I think of spicy and flavorful. This pico is totally missing the heat by only using one jalapeno (and this is coming from someone who doesn't like things too spicy.) If I make this again, I would up it to at least 1 1/2 jalapenos. I also noticed no spices were used on the chicken. I wanted these to be tasty, so a few minutes before I threw my chicken in the grill pan I sprinkled lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper over them. Next time I will let the chicken marinate in it for at least a few hours. The actual quesadillas were okay, but they still weren't packing the punch I was looking for. I did not cook these in the oven or on the stove, but instead used my Quesadilla Maker. I served them with chips and guacamole or salsa. I'm not quite sure where the almost 5 star rating is coming from, these are average quesadillas that could be improved by using a lot more seasonings. The recipe as written is a 3, and even with my adding of extra ingredients into them I still would only give them a 4.
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10 users found this review helpful

Best Spinach Dip Ever

Reviewed: Aug. 9, 2011
I probably really shouldn't be rating this recipe because I only took bits and pieces from it, but oh well. I use 1 cup of mayo, 16 oz. sour cream, a package of Knorr's vegetable soup mix, omit the water chestnuts, use a 10 oz. package of frozen chopped spinach, and then I use a round loaf of Hawaiian bread. Everyone loves the recipe and I get asked to bring it to occasions frequently. It's a staple at all of my parties, and it's usually always devoured by the end of the night. It's the best spinach dip ever, and it's great because it can be made days ahead of time and stored in a Tupperware container. Then the day of, hollow out the bread, add the dip to the middle, and cut up the leftover middle part of the bread into cubes and stick them on top of the dip.
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9 users found this review helpful

Grilled Peanut Chicken

Reviewed: Mar. 20, 2011
First of all, I cubed the chicken breasts instead of halving them. I doubled the recipe for the marinade, but next time I would triple it. I omitted the cayenne pepper from the recipe because I didn't have any, and instead used crushed red pepper flakes. I also added a little sprinkle of brown sugar to the marinade. Once everything was together, I let the chicken marinade in the sauce for about an hour or so. I cooked the chicken on the stove top in a pan. Before putting the chicken in, I drizzled some sesame oil into the pan and heated it. The chicken cooked for about 15-20 minutes, and it was perfect. I served it over rice (with soy sauce, butter, pepper, and salt mixed in) and I used the Asian Salad Recipe also on this website. It was delicious! If you're looking for it to make a sauce for your rice to soak up, then you would definitely need to at the very least triple the marinade recipe. With doubling the marinade, it coats the chicken very nicely, but there's no left over gravy to go with it. It's still very good, but I think it could be improved with making more of the sauce. I think some crushed peanuts and chopped green onions would be add a nice garnish on top. This is a delicious, simple, and fast Asian meal. I would recommend trying it!
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9 users found this review helpful

Red Velvet Cake I

Reviewed: Feb. 20, 2011
Okay, I'm giving this a 4 star rating because I altered the recipe like most people seem to have done on here. I used 4 T cocoa powder, 1 oz. food coloring, 1 c. oil, and 2 c. sugar. I also didn't have buttermilk on hand so I soured milk using white vinegar. Other than altering the ingredient list, I followed the instructions exactly as written. The cake turned out wonderfully and everyone commented on how good it was. Some of the reviewers on here commented on the difficult time they had with the frosting. It is a more complex frosting to make, BUT it is totally worth it. Some frosting tips: let the milk and flour mixture cook long enough for it to get to nice and thick. Once it is thick, be sure to let the mixture cool COMPLETELY (I stuck mine in the fridge for a bit). For the final step, be sure to let everything whip for several minutes. If it doesn't whip long enough, the sugar granules will remain in the frosting and it will be crunchy and gross. I used the beater attachment on my KitchenAid to do this, and everything turned out really well. If you follow those tips you shouldn't have an issue with the frosting. I really enjoyed the frosting, but my brother likes the cream cheese frosting better. It's all about personal preference. Even if I don't make this recipe, if I need a vanilla frosting for other recipes, I will be sure to use this frosting. Definitely try it!
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9 users found this review helpful

Deluxe Egg Rolls

Reviewed: Jan. 30, 2011
As written I give this recipe a three, but I feel strongly this could be made into a 5 star recipe. I've made these twice, and both times they've been satisfactory. This time I made them, I used a bag of coleslaw mix, and I shredded an extra carrot to go into them. I've also used regular ginger powder instead of buying ginger root since that's what I've had on hand. I put the ginger in to taste. I also added in salt, a little bit of garlic, onion powder, and several dashes of soy sauce and worcestershire sauce. Unfortunately I thought I had green onions, but didn't have any so I had to leave them out. They still tasted fine without them. In making these egg rolls twice I've learned that over seasoning them is better than under seasoning them. Don't be afraid to really spruce up the filling with spices and seasonings. Next time I'm going to go a little bolder with the flavor. **A forewarning: DO NOT STUFF THE WONTONS UNTIL YOU ARE READY TO FRY THEM. The wrappers will get wet and not fry properly if they sit for too long.**
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9 users found this review helpful

Italian Herb Bread I

Reviewed: Jan. 16, 2011
This bread was great, but next time I think I will put an egg wash on the outside of it to give it a "crustier" look. I baked mine for about 40 minutes because some reviewers said the 35 wasn't enough. Next time I will do it for about 45 minutes because I think it could have used the additional 5 minutes. Although there are a lot of spices added into the bread, it has a very subtle flavor. If you're really looking for something where you can distinctly taste the flavors, I would recommend doubling the spices and herbs. I served this bread with the Spinach and Artichoke Lasagna recipe (HIGHLY recommended) on this site, and I also fixed some bruschetta to go with it. Next time I will find a different Italian bread recipe to go with the bruschetta because this bread came out dense, heavy, and soft whereas bruschetta is best served on crispy and light bread.
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9 users found this review helpful

Baby Back Ribs

Reviewed: Jan. 11, 2011
This recipe is perfection. The only thing I'd mention is there is no step making mention of removing the membrane from the back of the ribs. Take a butter knife to loosen one end, and then you should be able to rip the membrane right off. I used a homemade seasoning mixture of garlic, onion powder, salt, pepper etc. to sprinkle over the ribs. I then used a homemade BBQ sauce of Diet Coke and ketchup (12 oz. Diet Coke per 1 cup of ketchup. Let it simmer on the stove top until it reduces to a thicker BBQ like sauce.) When the ribs were done cooking, I took them out of the oven and threw them in my grill plan to give them that grilled look. The meat fell right off the bone, everyone raved over them, and there were no leftovers for the next day. This recipe is simple and impressive.
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9 users found this review helpful

Terrific Turkey Chili

Reviewed: Jan. 26, 2009
This is a great recipe for Turkey Chili. The changes I made were to add a can of black beans and a can of corn. Instead of chili flakes I used mild chili powder. I omitted the zucchini, as I really do not care for zucchini. I think next time I would add the whole can of tomato paste to thicken the sauce a bit more because the actual sauce was a little runny for my liking.
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9 users found this review helpful

G.G.'s Chocolate Sheet Cake

Reviewed: Dec. 12, 2011
Just a warning: this batter is VERY runny. If it turns out like soup, don't be alarmed. I used cake flour (if you do this, be sure to add an extra 2 T. for every cup of flour), I also warmed the butter and water in the microwave and then added the cocoa powder (used and extra T of cocoa too). Lastly, I turned them into cupcakes instead of using a jellyroll pan. If you do this, be sure not to overfill the cupcake molds because I overfilled a couple and, although it wasn't disastrous, batter was overflowing out the middle of a couple of them. All in all, the cupcakes turned out fine, but I didn't find the cake itself to be all that chocolaty. I think next time I'd add even more cocoa powder or even some chocolate chips might add a lot to this recipe. Granted, I did not use the frosting recipe on here, instead I used a vanilla frosting, so I'm sure using a chocolate frosting would help too. I used vanilla because I decorated them with Christmas sprinkles and I thought the sprinkles would pop more on the vanilla instead of the chocolate. Also, this recipe yielded about 20 cupcakes and they cooked for about 20-25 minutes.
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8 users found this review helpful

Pumpkin Roll I

Reviewed: Dec. 4, 2011
Everyone who had a piece of this raved about how delicious it was. I have to admit though, I actually messed the ingredients up a little bit. I mistakenly put 3/4 c. of pumpkin puree in instead of 2/3 c. Since I accidentally did that, I added about an extra tablespoon of flour into the mixture. It still turned out fine. Also, some of the comments for all of the pumpkin rolls on this site talked about how bland the actual cake part turns out in comparison to the cream cheese frosting. I decided to use 3/4 t. cinnamon and 1/4 t. pumpkin spice to give it some extra flavor. In doing that, I don't think 1/2 t. would have given it enough spice to it. I think next time I may even do a whole t. of cinnamon and a 1/2 t. of pumpkin spice. It could have used even more flavor. For the frosting, I substituted Neufchatel cheese for the cream cheese and there was no difference at all. I would also recommend sifting the powdered sugar before mixing it for the frosting. My powdered sugar got a little lumpy, although you couldn't tell at all when it was rolled up into the cake. My method of greasing the pan was to use a cooking spray, heavily spray the pan, and then flour it after. I let the cake cool on the pan for a few minutes and then I took a small and narrow plastic flipper and slid it around all under the cake to loosen it. I quickly flipped it onto the towel, and it was perfect.
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8 users found this review helpful

Walnut-Coconut Coffee Cake

Reviewed: Mar. 26, 2011
This cake is delicious!!!! I had leftover buttermilk I didn't want to go to waste, coconut flakes that have been sitting around for ages, and leftover walnuts. I admit, the cake didn't sound appetizing to me at all, but boy am I glad I let the other reviews sway my decision! The cake is incredibly moist and delicious. It has a subtle flavor to it, a hint of sweetness, but it is not a rich dessert by any means. If you are looking for a really "coconuty" flavor, I would up the coconut by a 1/2 c. or so. My family and I liked it the way it was though, and thought the hint of coconut was the perfect amount in order to take in all of the other flavors in the cake. Follow the directions as listed, and you won't be disappointed!
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8 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Dec. 26, 2011
I'm kind of torn on this recipe and so were my family who ate it. The pros were: they enjoyed the gingersnap crust (although my mom felt the crust should have had more of a "gingery" taste to it.) and it is nice to serve for Christmas or Thanksgiving since it has a strong pumpkin flavor. The cons: It doesn't really taste like cheesecake, it could have been slightly sweeter, if they had to choose between this cheesecake and a regular cheesecake they'd choose the regular cheesecake. I think the cheesecake turned out nicely for what it was, but I do think the pumpkin slightly overpowers the actual cheesecake flavor. One of my other complaints is that once the cheesecake is done, it really doesn't look marbled at all. This wasn't a bust, but it just didn't live up to my expectations. It's a fine recipe, I just won't be making it again since I felt that it was more on the "average" side. Also, as a side note for those wanting to make this recipe or any cheesecake recipe: it's not necessary to use a springform pan. I used a 9 inch cake pan and it was absolutely fine.
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7 users found this review helpful

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