RobynB Recipe Reviews (Pg. 1) - Allrecipes.com (13703558)

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RobynB

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Spiral Pasta Salad

Reviewed: Apr. 12, 2012
I was skeptical about this recipe because I really don't like ketchup, but this pasta salad was amazing and very easy to make. Like other reviewers, I let the salad sit overnight for the flavors to blend, and there was no hint of ketchup flavor whatsoever. The dressing is very versatile - I substituted raw broccoli florets for the green pepper because that was what I had on hand. Next time, I'll add some sliced black olives. This is going to be my go-to pasta salad from now on!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 11, 2011
I made these recently for a potluck dinner, and a diabetic gentleman, who had eaten at least two of these very large cookies, told me that they were worth risking death for. Need I say more? The only downside is that the dough tastes so darn good that even though I know that eating eggs is a bad idea, I can't stop sampling it before it gets to the oven :) After making this recipe at least 10 times in the last three months, my advice is to not grease the cookie sheet, use salted butter instead of unsalted, and use 1/2 milk chocolate chips and 1/2 semi sweet.
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2 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Mar. 5, 2011
This is, hands down, the BEST BBQ sauce I've ever had, (and I'm a BBQ lover, so believe me - I've tried a lot of BBQ sauces)! If KC style sauce is your thing, then this is your sauce.
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7 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Jan. 8, 2010
This dough was so easy to work with! I used them to make snowflake cookies for Christmas, and the dough held up well, even though some of the cut-outs were thin and intricate. They were a little bit on the bland side, but I liked them more once I added icing. I had a hard time deciding when they were done, though. I rolled my cookies 1/4" thick and found that 8 minutes wasn't enough time, but if I left them in the oven until the edges started to become golden, they ended up being too hard. After a few trial-and-error batches, I found that 9 minutes for 1/4" thick cookies was perfect.
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 8, 2010
This icing is fantastic! I did find that I had to add a little extra milk, a little bit at a time, to get the right consistency for me, but my cookies turned out beautifully - very professional-looking! I substituted vanilla extract for the almond because I didn't have any on hand, but I'm sure that it would be every bit as good with the almond or with lemon extract, as another reviewer suggested. I used this icing both on sugar cookies and on gingerbread men and it was great on both.
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2 users found this review helpful

Green Velvet Soup

Reviewed: Nov. 10, 2009
I love rich, hearty soups, but hate all of the fat and calories that come with them. So this soup is perfect! It has a wonderful, creamy texture and is a wonderful way to pack in some veggies. I used a combination of homemade chicken and vegetable stocks and served it with some crusty whole-grain bread. Even my three-year-old loved it!
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2 users found this review helpful

Chocolate Scotcheroos

Reviewed: Nov. 10, 2009
I'm only giving this one 4 stars because, as written, this recipe is way to sweet. I've been using this recipe for years with the exception that I omit the sugar. Between the corn syrup, the peanut butter, and the chocolate and butterscotch chips, there's more than enough sugar to make these a sweet, delicious treat. Very easy, too!
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1 user found this review helpful

Asian Sugar Snap Pea Appetizer

Reviewed: Oct. 27, 2009
The recipe, as written, is extremely easy and flavorful. This is now my favorite way to prepare sugar snap peas.
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3 users found this review helpful

Best Lemonade Ever

Reviewed: Oct. 27, 2009
This lemonade is awesome - I have served it at several parties and cookouts and never have a drop left over. I would recommend adding 2/3 of the sugar and then adding the rest to taste for those who prefer their lemonade on the tart side as I do.
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3 users found this review helpful

Summer Corn Salad

Reviewed: Oct. 27, 2009
Looks pretty, but no flavor.
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1 user found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: May 26, 2009
I'm not a big fan of the heavier cream cheese frostings, but I absolutely loved this lighter one! I used it to frost a round strawberry layer cake and had no problems with it running off the sides of the cake. I did follow a lot of advice from other reviewers - I made sure that the cream cheese was at room temperature, whipped the cream until it was extra stiff, and made sure to keep the whipped cream very cold. I refrigerated the icing for about 30 minutes before spreading it on the cake. Delicious!
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2 users found this review helpful

Strawberry Cake from Scratch

Reviewed: May 26, 2009
I made this for a get-together with some very picky eaters, and everyone loved it! I followed another reviewer's suggestion to whip the egg whites separately and fold them into the batter last, and ended up with an extremely moist, fluffy cake. I used two 9-inch round cake pans, and found that I had to extend the baking time by about 15 minutes. I used the Whipped Cream Cream Cheese Frosting recipe from this website, adding a layer of sliced fresh strawberries between the two layers. I will definitely make this again!
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1 user found this review helpful

Sweet Potato Enchiladas

Reviewed: May 21, 2009
I was skeptical about this recipe, but WOW is it good, and it's relatively inexpensive to make. I was disappointed by the leftovers, though - these got really mushy in the fridge overnight. I'll definitely be making these again.
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1 user found this review helpful

Blueberry Nut Oat Bran Muffins

Reviewed: May 14, 2009
I'm not typically a fan of bran muffins, but these were surprisingly moist and delicious. I used blueberries straight out of the freezer and extended the cooking time by about five minutes, and they turned out perfectly!
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2 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Nov. 23, 2008
I made this recipe exactly as stated and was extremely disappointed. The turkey was very dry, and the onion soup mix, while it can be delicious with a beef roast, did not go well with the turkey. If I do decide to try making a slow cooker turkey again, I'll definitely try the many alterations suggested by other reviewers.
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6 users found this review helpful

Pesto Turkey Burgers

Reviewed: Aug. 13, 2008
Delicious, but definitely cut back on the salt. I only used half the amount and didn't sprinkle any additional salt on the burgers, and they were perfect. I used a little bit of leftover pesto and made pesto mayonnaise to serve with the burgers - YUM!
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1 user found this review helpful

Fried Okra

Reviewed: Aug. 4, 2008
Perfect - after making a few minor adjustments. I followed the advice of other reviewers and used 1/2 flour and 1/2 cornmeal, which gave the okra the perfect, crunchy texture. To keep the breading from falling off, first make sure your oil is very hot before adding the okra. Place the okra in the pan carefully, and then wait a couple of minutes before moving them until you are sure that the breading has set on the bottom (they will be light golden brown on the bottom). Once the breading has set on the first side, gently flip the okra over and don't move it again for another couple of minutes until the breading has set on the second side. After that... stir away! This may be the best fried okra I've ever had (and I'm from the South, so that's saying something)!
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17 users found this review helpful

Garlic Chicken

Reviewed: Jul. 28, 2008
YUM! This is perfect for an easy weeknight meal, but could easily be dressed up a bit and served to company. The chicken stayed juicy and was very flavorful. I don't usually buy packaged dried bread crumbs, so I made fresh bread crumbs by putting a couple slices of whole wheat bread into the food processor, chopping them into crumbs, and then toasting them in the toaster oven at 200° until they were dry. The texture was perfect!
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3 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Jul. 21, 2008
I love this recipe! I usually peel fondant off of cakes because I can't stand the taste and texture, but this stuff tastes great - and is very easy to work with. It's so pliable that I was able to roll it to less than 1/16" thickness and use it to cover 1" round petit fours. By rolling it between two layers of waxed paper and popping it into the freezer for a minute before draping it over the petit fours, it worked like a charm.
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27 users found this review helpful

Kickin' Collard Greens

Reviewed: Jul. 21, 2008
Neither my husband nor I typically like collard greens, so I had never cooked them before, but when we got a bunch of collards from our CSA, I thought I'd give it a try. WOW were these good!! We both went back for seconds, and I'll definitely make them again.
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1 user found this review helpful

 
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