Starlet Recipe Reviews (Pg. 2) - Allrecipes.com (13766706)

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Garlic Cheddar Chicken

Reviewed: Nov. 3, 2010
The first time I made this my Husband said this was "the best chicken" I'd ever made... and I've made A LOT of chicken over the years!!! I wouldn't personally call it the end-all, be-all BEST-chicken-ever, but it's soooooo EASY, uses ingredients always on hand, and it is quite good, so I still give it 5 stars. This is a FANTASTIC weeknight staple around here. And I use my handy-dandy Martha S. digital meat thermometer and remove it from the oven at 165d... (Depending on how thin you pound it) 30m cook time is usually too long and will result in dry chicken, 22-25m usually works for me.
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Ken's Kickin' Posole

Reviewed: Oct. 24, 2010
AMAZING!!! Made almost as written and this just may be my new favorite soup recipe, definitely makes the top 10 at least! I let it cook on low for 2 hours before adding the hominy, and then another hour on med-low and the pork was melt-in-your-mouth-fall-aparty!!! Next time I'll cut the recipe in half though cause it makes a VAT, I froze half but it won't be in there long =) Seved it with sliced radishes, avocado, sour cream, a lime wedge and fresh fried tortilla strips. I know some people like cabbage in Posole, but I prefer it without... Heck, some people put pig's feet in there too but I won't be making that addition either! I just LOVE this recipe, and it is authentic enough for this Gringa =)
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Banana Pancakes I

Reviewed: Oct. 10, 2010
Flavor was great but these ended up as FLAT pancakes, and we prefer a fluffier pancake (unless they're INTENDED to be Swedish-style or crepes, of course)... Next time I'll try maybe sifting the flour, and/or whipping up the egg whites to peaks first, or adding an extra egg to fluffen them up some. I did add a dash of cinnamon and a glug of vanilla, but I ALWAYS do this to my pancakes and never had it affect the fluffy-factor, just the flavor =) Mine definitely did NOT end up looking like the ones in the picture... just sayin'...
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David's Yellow Cake

Reviewed: Oct. 9, 2010
WOW!!! I have been looking for a long time for a good "basic" homemade cake that is NOT heavy and dense and I've finally found it. I did change two things based on personal cake baking experience/preference: I used half butter/half butter-flavored shortening, and I used 2 less eggs but whipped the all of the egg whites to peaks with a dash of cream of tartar, and then folded them in at the very end... LIGHT, perfect moist crumb, baked up evenly. Popped it in the FREEZER for 15 mins to cool (TIP: this makes your cake super moist). This time I did a nice dark chocolate cream cheese frosting, but from here on out I will forever use this recipe in place of a boxed cake mix for so many different kinds of cakes... total keeper!!!!
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Apple Brie Quesadillas

Reviewed: Oct. 6, 2010
WONDERFUL!!! I used fresh cooked tortillas and a granny smith julienned. Cooked onions a bit longer to get really caramelized. Didn't scrimp on the brie either =) This was an absolute WINNER!!! Served with a salad this time for dinner, might do with a soup next time. I like the idea of having it for brunch as well. Might sub out Gruyerre and Sage sometime too... Loving this twist on an old standby! Oh, and I took another reviewers advice and made the Bloomin Onion Sauce with this... AMAZING COMBINATION... takes it to a whole new level! Try it!
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Butternut Squash Soup

Reviewed: Oct. 2, 2010
FANTASTIC!!! But I docked it a star because as almost every other reviewer noted it calls for entirely too much cream cheese... I just did one brick. Pre-Roasted the squash as others did and this made it so much easier to peel and slice. Made with vegetable base and needed more liquids, but I think my squash was more than 6 cups (it was around 6 pounds). Tried to "cheat" and just use a hand mixer in the pot, but that wasn't cutting it so I did have to blend in batches as directed which was somewhat labor intensive and MESSY. Will definitely make again and experiment with making it further ahead of time, and even freezing it. My mom suggested tweaking it with curry, which would be a very nice acompaniment to an Indian meal. Next time I'll serve it with a swirl of sour cream or creme fraische and drops of herbed oil like they do at fancy restaurants =)
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Meatball Nirvana

Reviewed: Sep. 16, 2010
PHENOMENAL!!! I did change it a tad though... doubled everything except red pepper flakes but used 1# beef and 1# pork. LOVE these meat balls! If you're reading these reviews wondering "what makes these meatballs different from all the other recipes?" I'll tell you... No EGG. Soooo.... it doesn't have the "spongy" texture that some meatballs do, but rather a more meaty texture. Do not over mix. And once browned, I like to finish them off IN the sauce for a half hour or so. I know some purists may find this a sacrilege, but I think it makes them moist and flavorful.
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Ham and Brie Sandwich

Reviewed: Sep. 11, 2010
I made this with double the amount of brie, so a 1/2 wedge per person... wasn't able to heat it up, but it was really good bread so it was still good, but I will make it again and grill it as I know it will be a MILLION times better... might try spiral ham too.
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Old Fashioned Onion Rings

Reviewed: Sep. 8, 2010
I realize onion sizes vary greatly, but I would suggest doubling the batter/coating recipes if your onion is anywhere near LARGE... I ran out and it was a total pain to make more during the cooking process. I did 2 batches, "plain" and "seasoned," and everyone agreed the seasoned ones were MUCH better. Lots of reviewers said this was "missing something," and I'm pretty sure it's seasoning. I used 1 ts cayenne, 1 ts paprika, 1 ts onion powder, 1 ts salt mixed in to the bread crumbs (Panko!). Also subbed beer for milk in the 2nd batch and this added a bit more flavor as well. I will use this batter again for frying, which I don't do often, but with some seasoning it is quite good... might make good fried chicken, fish or shrimp as well.
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Grilled Peanut Butter and Jelly Sandwich

Reviewed: Aug. 31, 2010
Just made this for lunch and as I was sitting and eating (devouring) it, my at-random-playing ipod chose The Watson Twins version of "Just Like Heaven," which I found apropos =) After eating half of it I paused and thought, "it's missing something... a glass of milk!!!" That should be included in the ingredients list, imo! I'm toying with the idea of turning it into a dipped PB&J Monte Cristo/PB&J Stuffed French Toast now... Oh, and try sourdough for the white bread for a more grown-up pleasing version. And resist the urge to prss down on this with your spatula while it's grilling, or its guts will ooze...
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Aug. 26, 2010
I've seen this recipe floating around for a long time now and finally decided to try it ... SO GOOD!!! I did alter it though... half butter, half butter-flavored shortening, 1 TB vanilla (instead of 4 ts), and a bag of peanut butter m&ms instead of chocolate chips =) This is a GREAT recipe, good work Felix, and sassy title. I did bake one tray an extra 6-8 minutes for a few crispier ones...
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Creamiest Rice Pudding

Reviewed: Aug. 24, 2010
AMAZING!!! I read reviews ahead of time and they helped. Cooked over med-hi until almost bubbling being careful not to scorch. Then reduced to med-lo and cooked about 45 mins. It thickened up nicely on the stove but kept forming a skin if I'd leave it for more than a few minutes so I'd just peel it off and discard, and the end result wasn't affected. Made sure eggs/milk were at room temp and tempered with some of the rice mix first... had no problems with any "scramblage" whatsoever. With recent Salmonella outbreaks in eggs all over the news. I wanted to be sure eggs were cooked and increased the heat to medium, stirring CONSTANTLY for 7-9 minutes. YES, this recipe is time consuming... YES, your arm will be tired from stirring... BUT, it is oh sooooo SMOOTH & CREAMY!!! A million times better than Kozy Shack, and that stuff ain't half bad =) ***FOR EXTRA CREAMINESS: Do the half gallon of milk less a cup and a half, and add a can of evaporated milk.
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Panzanella Salad

Reviewed: Aug. 19, 2010
FANTASTIC!!! An awesome way to use up bread that is old but still good. The only change I made was to add artichoke hearts, will definitely do that again and probably a nice ripe avocado as well mext time. Cubed a full STALE baguette from Panera and used the oiled & toasted cubes in AR's Rich and Simple French Onion Soup as well- AMAZING pairing, HIGHLY recommend it!!! REALLY makes a difference to use good quality bread, balsamic, and evoo here... well, use good quality EVERYTHING if you can obviously, but if not at a minimum good bread... and balsamic... let them eat cake =)
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Rich and Simple French Onion Soup

Reviewed: Aug. 19, 2010
Now, I did alter this just a teeny bit by doing 1/4 cup each of butter and evoo, but the rest EXACTLY as written (with a Better-Thank-Bouillon sub for canned broth) and a heavy hand with the sherry =) Result = A-MA-ZING!!! PERFECT! Used a day old dried out French baguette from Panera, tossed in evoo s&p garlic, toasted 400d 8m, and that part was absolutely delectible... soaked up the broth and caught the melted cheese, all crunchy and soggy... mmm... Paired this with Panzanella Salad (to use up the rest of the baguette cubes) and a nice Pinot Grigio. Best dinner I've made in a bit... I cannot stress enough how a good quality oiled and TOASTED bread can take this to ethereal places. You can't rush this one either, but give it an hour or so of your life and you will be quite pleased with yourself, as I am. Made the full recipe and it is 4 generous entree sized servings (using 3 lg Walla Walla onoins).
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Montreal Steak Seasoned Mashed Potatoes

Reviewed: Aug. 1, 2010
I did 2 lbs of potatoes (red & yukon gold), 1 tb of Montreal seasoning, omitted the Kosher salt, and left everything else according to the recipe amts. Quite good, will definitely make again... I did find they were a bit dry and ended up adding 4 tb sour cream, which helped "wet" them, except the next day the leftovers were a quite dry again... And I used only 2/3 of the potatoes called for so I can't imagine if I had put in the extra lb! Flavor was excellent though so I'll just dr. it up to our preferred consistency or serve with gravy (not that they need it though, flavor-wise). Would have NEVER thought to add Montreal seasoning to mashed potatoes, but it totally works!
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Buttermilk Syrup

Reviewed: Jul. 29, 2010
I love this stuff... can't get enough! Not just for breakfast either, try it over ice cream, apples, other desserts... I'll even put a splish in my coffee sometimes! I do typically cut back on the butter and sugar a bit, and if you're looking to make it taste uber gourmet add 1 ts cinnamon and 1 tb hazelnut syrup (like the kind you put in lattes) and it takes it to a whole other level!!! Keeps well in the frige for a week or more and reheats easily in micro (apx 30 secs) so make the full amount, you won't regret it! And to make it slightly healthier, try using powdered buttermilk or low-fat buttermilk. And DON'T skip the corn syrup... that's what gives it the sheen you want and corn syrup we buy in the store is NOT the same thing as HFCS (common misnomer). Also, I think it takes longer than 7 mins to get the proper "syrup" consistency but it does also thicken upon cooling. TIP: Use a MUCH larger pan than you think you need (remember that old elementary school science experiment with baking soda added to vinegar? Buttermilk is acidic and you have similar results here but not as dramatic).
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Jul. 28, 2010
Quite good and will definitely make again. Even though I scaled it down to 2 servings, I doubled the wine & stock and used a lot more seasoning than called for (we like things well seasoned!)... I do see why the sausage is done separately to brown properly, but didn't see any reason to separately cook veg, so I just put potatoes alone for a few minutes, added onions and cooked a few minutes more, then peppers for a few minutes and then used the liquids to quickly deglaze the pan, then poured the whole thing into a baking dish. Hubby didn't even make it all the way in the front door before remarking on how good dinner smelled =) DEFINITELY serve with some kind of yummy bread or roll to sop up the juices with!
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German Pancake with Buttermilk Sauce

Reviewed: Jul. 26, 2010
Put simply, this is the easiest way to make pancakes ever! I did add apx 1 tb of sugar to the pancake mix, and altered the sauce a bit by cutting the sugar, adding 1 ts cinnamon, and 1 tb hazelnut syrup (like the kind you use in lattes) and it all came out DELICIOUS!!!! Even reheated very well the next a.m. (reheated in a skillet, worked great). Very similar to a Dutch Baby... I don't see how this could possibly serve 12 people though, we got 2 breakfasts for 2 people out of it so I'd say more like 4 servings, definitely NOT 12, just sayin'...
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Roasted Carrot Salad

Reviewed: Jun. 27, 2010
I am IN LOVE with this salad!!! I made the carrots earlier in the day, refrigerated them, then mixed the salad all together and served it cold. Had to use spinach since my store was out of arugula, and I used gorgonzola since I prefer the milder flavor as opposed to blue cheese, and used dried cherries for cranberries due to one guests allergies to cranberries... Minor changes, but end result was AWESOME and guests raved about this salad... Will DEF make again, and again...
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Blueberry Pie

Reviewed: Jun. 16, 2010
Even though I made some minor alterations, I am still giving this 5*s because it is probably the easiest pie I've ever made. It helped that I was lazy (ok, busy...) and used pre-made pie crusts (USUALLY make my own). I also did about 3 cups blueberries and 2 cups fresh cherries (pitted!), 5 TB cornstarch, zest and juice of 1 lemon. I scaled it up this way a bit because I was using a deep dish pie pan and didn't want it to fall short. Once cooled COMPLETELY (frige 2 hrs MINIMUM!!!) it cut like a dream and was WONDERFUL with gourmet vanilla ice cream. Great the next day too. We LOVE fresh fruit pie and this one was a WINNER!!!
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