Starlet Recipe Reviews (Pg. 7) - Allrecipes.com (13766706)

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White Chocolate Gorp

Reviewed: Jan. 2, 2009
Super easy and really good. Made for Christmas treats baskets and this was everyones favorite, even those who "don't like white chocolate". Couldn't find mini M&Ms anywhere, or plain holiday colored ones for that matter and ended up putting dark chocolate M&Ms which were really good in there. The Cheerios and pretzels added just the right amount of saltiness. Instead of cashews I put mixed nuts just cause I had a ton on hand. I could eat this all day long, so I'm glad I gave most of it away!
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Delicious Ham and Potato Soup

Reviewed: Dec. 28, 2008
Sooo Good! Perfect way to use up leftover Christmas ham. I used 2 lg red and 3 med white new potatoes. I used a heaping spoonful of turkey better than bouillon and added more seasoning- garlic and onion powder, lots of white pepper, NO extra salt since bouillon and ham are so salty. I love that this doesn't use actual cream or 1/2 & 1/2 to make a creamy soup. This will be my official creamy soup base recipe since it could easily be altered to make baked potato soup, cream of broccoli, clam or corn chowder, etc. I also added more veg and started w/4c h2o to compensate for the addition of chopped carrots to the potato boil, then frozen corn and french cut green beans to the last 5 mins of boiling. Also didn't add the ham until this point- recipe time seemed way too long to boil already cooked ham. I was hoping to have leftovers for dinner tonight, but between us and our guests, we scarfed most of it down... there's only a lunch sized portion left which I'm sure we'll fight over!
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Heavenly Angel Food Cake

Reviewed: Dec. 26, 2008
This Angel Food Cake IS Heavenly... Absolutely divine! In fairness, I did alter it a bit and used it to make Tiramisu Layer Cake From this site and it came out beautifully. It was fairly easy to make, just a bit of patience required for the meringue part, but aside from that really quite simple. Baked it in 2-9" round pans and they were perfectly cooked at exactly 30m. Loosened the edges, turned upside down onto plates and chilled in the freezer about 20m before removing them from the pan. They came out perfectly! I will make this many many times in the future. Can't wait til strawberries are in season!
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Mall Pretzels

Reviewed: Dec. 17, 2008
Very good, in fact I believe better than the ones at the mall because you don't have to make them super greasy and heavy from being drenched in butter. The dough was pretty easy to work with- I kept the dough ball covered with a wet paper towel cause it was drying out a bit while I was doing the rolling, which was a bit tedious and the ones I rolled 'pencil thin' were almost a bit too crisp after baking exactly 8 mins so next time I'll roll them a bit thicker or bake a minute or 2 less. Brushed them with butter and sprinkled with kosher salt. Served with a cheesy sauce that was so yummy. I also made a few pretzel dogs which were soooo good! They were perfect after baking 8 mins. Next time I might put a pat of cream cheese in with the hot dogs (it's a Seattle thing...trust me, it's good) and maybe even some grilled onions. This would also make a great pizza or calzone dough. I love this recipe and will keep it in my arsenal. It'd be a fun thing to do with kids too, although since it takes a long time younger kids might get impatient... Well worth the work and the wait!*******UPDATE: Out of curiosity, I froze a portion of this dough for about 3 or 4 weeks and it kept well. I used it to make herbed breadsticks that were YUMMY with soup and salad. I just patted the dough ball down to about 1/2" and sliced with a sharp knife into sticks. Brushed with garlic butter, sprinkled with thyme, baked 11mins. Really good!
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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 16, 2008
My BF thought I'd lost my mind when I volunteered to make Thanksgiving dinner for his family of 15 adults and 6 kids... I'm a pretty good cook, but had never made a turkey before and this recipe made me look like a turkey pro! I did it in a roasting bag and probably didn't baste as often as I should've, just cause ther was so much else going on, but it didn't matter. There were NO LEFTOVERS from a 25# bird! I had to make a small breast a few days later since he was so disappointed to not have any turkey leftover for sandwiches and such. And that came out great too. This was my first attempt at turkey and I will never make it another way!
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Applesauce Pork Loin

Reviewed: Dec. 16, 2008
This is a great recipe for a pork loin! I used Sarah's Applesauce recipe, which is awesome. In the past I've had bad results baking pork loin always ending up with dry icky pork so I normally cook it on the grill, but since it's snowy I was forced to search for an oven method. I did use a roasting bag, just to be safe (and easy cleanup!) and the pork was so moist and delicious. I didn't have fresh rosemary so I used dried and added some dried thyme as well. Served with extra applesauce on the side and homemade stuffing with figs and apricots and it was a perfect savory/sweet dinner for a snowy winter night!
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Sarah's Applesauce

Reviewed: Dec. 16, 2008
I didn't know homemade applesauce was so easy! I use an organic produce delivery service and order apples every week with the intention of eating an apple a day, but when I don't they build up pretty quickly. This is a fantastic, healthy way to use up the excess. I doubled the recipe, using a variety of apples. Used 1/2 brown and 1/2 white sugar and 1/2 TJs spiced cider and 1/2 water for the liquid. I had to cook them longer than specified to get them soft enough. I think next time I'll take another reviewers advice and just let them stew all day in a crock pot. We had it tonight with pork and I can't wait for it to fully chill so I can eat some more tomorrow.******* UPDATE: MAde this again, but left them for about 5 hours in the slow cooker on high and this was a MUCH better method. SO much easier, and actually tased better too and easier to mix because they cooked more evenly. My only complaint about this is that it doesn't make that much applesauce for as much apples as you put into it, but I think that's the nature of applesauce and not the recipe's fault... This is simply the best applesauce ever.
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Mijo's Slow Cooker Shredded Beef

Reviewed: Dec. 13, 2008
So... I didn't follow the directions exactly and that being said, this beef is FANTASTIC!!! Due to deciding to make it for dinner for 2 in the early afternoon, I used a 2# skirt steak, halved the spices, replaced the beer with cola, omitted tarragon just cause I didn't have any, and slow cooked it on medium-high for 2-1/2 hours. Fork shredding it was a little difficult since I fast tracked the cooking process, ended up doing most of it by hand, but once it was shredded I returned it to the liquid for another 30mins. Then switched it to Warm setting and used the liquid to make awesome spicy mexi rice. Made beef burritos with rice, black beans, avocado, lettuce, tomato, sour cream and cheddar and they were declared the BEST burritos I've ever made! I'll make grilled quesadillas tomorrow and I can already tell this is the kind of meat that's even better the next day. I can't wait to try it 'the right way' and cook it slow and low. Maybe next time I'll try with beer- And for those who said the beer added a bitter taste, I think to avoid that use a good dark beer (like Negro Modelo or Guiness), at least that's true with corned beef which is a similar process. THANKS!!! TOTAL KEEPER!!!
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Tiramisu Layer Cake

Reviewed: Nov. 11, 2008
Pretty darn good. The one thing I didn't like was the boxed cake taste. The mascarpone filling was amazing! Mascarpone is about $3 at TJs... basically the same price as cream cheese. I did only 2 layers- both coffee flavored. Also needed 3c whipping cream to cover. If you have problems with the whipped cream frosting, just keep going with it and it'll thicken up (go too far and you'll get butter though!). Also, try increasing the speed of your mixer. I cut pirouline cookies in half (at slightly different levels) and one tin was just the right amount to line the outside of the cake and make it look really fancy. NOT a 'quick' 'healthy' or 'cheap' cake to make, but it is incredibly delicious and sure to impress! **********2ND REVIEW UPDATE- This time I made Heavenly Angel Food Cake from AR in place of a box cake, still added what's called for to the batter, did 2-round pans (both coffee flavored) and it came out beautifully. Trippled the liquor/coffee everywhere (Patron Cafe liquor is sooo much better than kahlua) & subbed Frangelico for 1tb of coffee liquor everywhere. It was like eating a delicious creamy cloud. 5 stars+++ made this way!
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Breaded Chicken Fingers

Reviewed: Nov. 2, 2008
Really good! BF has been asking for fried (not oven fried) chicken and although daunted by the idea of that much oil, I decided to indulge him and, boy are these good. The only thing I did differently was to add about 2 tb Frank's Wing Sauce to the buttermilk/egg mix and I'm glad I did. It added a nice kick to it, but obviously this is a matter of preference... Not a good addition for kids or those who don't like heat. Point being, he was happy and I'll be hitting the gym! Totally worth it :)
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Marshmallow Popcorn Balls

Reviewed: Nov. 1, 2008
After a conversation about days of yore when you'd go trick or treating and get a few yummy home made treats along with the standard candy, I couldn't stop thinking about popcorn balls! Made this to cure that craving and all I have to say is YUMM-MMY!!! I cut the recipe in half for 2 of us and I'm actually glad I did since we ate nearly the whole pan last night and would have done the same with twice the amount! I used 1 bag micro butter popcorn which gave it the perfect salty/sweet combo you might not get with air popped corn, but obviously adds extra calories (pour into a bowl to pick the unpopped kernels out unless you want a trip to the dentist with a broken tooth!). 3 tb butter, and 1/2 bag of marshmallows. Added a splash of vanilla to melted mallow mix once removed from heat. Rather than shape into balls, I pressed them into a square pan and cut into bars once cooled, more out of laziness than anything else. Made this Halloween night and we barely even touched the candy we were handing out cause these were soooo good! I will make these year round as a 'olden timey days' alternative to rice crispie treats... I think I might even like this better!
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Aussie Chicken

Reviewed: Nov. 1, 2008
This chicken is fantastic! Although it's best as written, it's easy to make it (slightly) healthier and still taste rich and delicious- LOWER FAT/CALORIE VERSION: Rather that use 'real' bacon, I chopped up turkey bacon and fried it very crisp, adding the mushrooms and some onion about 1/2 way through. Also, rather than fry the chicken in oil, I marinated it for about 30m in about 2 tb low fat buttermilk and 1/2 the amt of season salt for 30 mins before coating a non stick pan in fat free cooking spray. The extra liquid that comes off the chicken from the buttermilk combined with the spray is plenty to cook it in. You don't get that pretty golden fried look, but once you smother the chicken you won't see it anyhow, so big deal. Also, use low fat mayo for the sauce. Again, once it's all together, you will not be able to tell the difference. I also use less cheese, just enough to cover is plenty to keep it all together, or I'll put a slice of swiss (healthier than cheddar) instead. With these modifications you can have an impressive feast without the guilt. Also, this honey mustard is THE BEST. I usually only make the chicken for 2, but always make the full amt. of sauce and keep it in the frige. Sometimes I even make just the honey mustard to go with other dishes, it's THAT good!!!
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Apple-Raisin French Toast Casserole

Reviewed: Oct. 13, 2008
Very good and pretty easy and quick. I used french toast bread, but really any plain or sweet bread would work. I also added fresh ground nutmeg and vanilla bean. LOVE that you can prepare the night before, and I actually think that is the key to this dish- It gives the bread time to soak everything up and I think resulted in a much more even texture than if you baked it right away. I was concerned it was going to be soggy, so I may have baked it a few extra minutes because of that and it was PERFECT. Could easily be scaled down and made in a loaf pan. Great way to feed a lot of people and re-heats well.
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Cream Cheese Squares

Reviewed: Oct. 13, 2008
Great recipe! I made these for a big brunch this weekend and they were a HUGE hit! I used frozen puff pastry instead of crescent rolls and poured an entire jar of pumpkin butter (from TJs) over the cream cheese mix. I put them in the fridge for 30 mins to set up before slicing into triangles. I served them at room temp and they were phenomenal! I snuck one into the fridge for a selfish little snack for myself later and was surprised to find the filling still soft when it was completely chilled. Not cheesecake-y at all as some described, but maybe that was because of my pumpkin butter addition. For me, this recipe was a wonderful inspiration that I'm looking forward to experimenting with. I keep thinking of different flavor ideas... How good would hazelnut cream cheese be in there? Or even skip the sugar and do something savory like chive cream cheese and smoked salmon? Caramellized onions and bacon? Love, love, love this recipe! Try it! You too will be inspired!
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Kentucky Butter Cake

Reviewed: Oct. 5, 2008
This is the best cake I've ever made! It's relatively easy and although quite gluttonous, worth every single calorie! I did have a moment of panic when I added the buttermilk and it started curdling the mixture, but I just pressed on and added the dry ingredients and it smoothed out very nicely. The end result reminds me of a buttermilk bar doughnut, which are my favorite variety, so I absolutely loved it. I served it with cherries and vanilla ice cream and it made a perfect adult birthday cake...I will make this cake many times in the future!
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Mom's Baked Beans II

Reviewed: Oct. 4, 2008
Awesome! I love the semi-homemade aspect of this recipe; So simple, but wonderful taste. I did sub honey for the molasses, just cause that's what I had on hand and I omitted the salt, as I thought the bacon would add enough. Used Costco's maple bacon, which is surprisingly superior to standard bacon, and it really added to the over all flavor. Oh, and I used spicy brown mustard instead of plain yellow mustard which I think added a nice depth, rather than a tangy zip you might get from yellow. Mixed it all up in the crock pot dish, covered, and left in the frige overnight, then just put it on low for a few hours the day of. This will be a permanent addition to my BBQ repertiore!
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Apple Crisp II

Reviewed: Oct. 3, 2008
This recipe is nearly the exact recipe I've been using for years, so I had to add my review to the pile. It is my favorite way to get rid of an apple surplus (I ususally use about 7 good sized apples of mixed variety, minus what I snack on while I make it). The only things I do differently are: 1) I use 1/2 brown sugar and 1/2 white for the apple mixture. 2)I add fresh ground nutmeg, vanilla extract, and often raisins. 3)I omit the h20 and 4)I always add a heaping spoonful of gourmet butterscotch caramel ice cream topping to the apple mix-TRUST ME on this one! In the begining, I had a hard time with my crumble mix being 'crumbly' until I figured out to lightly press it down into the bowl, chill it for at least 30m and then break it up with a fork. Letting the butter in the mix re-harden really makes a BIG difference in the final crumble factor. Also, you must use real butter, margarine won't have the same effect for this recipe. I'll often assemble this earlier in the day and leave it in the frige, then just before dinner, break up the crumble, top and bake while we eat. I always serve with vanilla bean ice cream and have ALWAYS gotten rave reviews with this one.
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Easy Lemon Cookies

Reviewed: Sep. 16, 2008
Really good and SUPER EASY! I added the juice and zest of one lemon and only a dash of the lemon extract. I chilled the dough, but it was still a bit sticky to work with... I just kept my hands a bit damp and rolled the dough balls in the sugar until thoroughly coated, then pressed them down a bit. Glad I read reviews first- the baking time is definately 12 minutes exactly, not 6-9 as listed in the recipe. One thing though, these cookies are not great hot out of the oven, but once you let them cool completely, they're fantastic.
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Banana Muffins with a Crunch

Reviewed: Aug. 18, 2008
REALLY GOOD and quite easy! I cut the recipe in half to make 12 muffins and they came out perfect after exactly 25 mins in the oven. A few small changes though, used 1/2 brown sugar and 1/2 white, just prefer brown with bananas. Had some toasted coconut left over from a cake, so threw that in instead of plain. And added a sprinkle of cinnamon. Also, used pecans, cause that's what I had on hand. Didn't have banana chips, but pressed a whole pecan on top and it added a nice touch. Bonus: My house smells heavenly :)
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World's Best Lasagna

Reviewed: Jul. 31, 2008
No joke, this IS the world's best lasagna! Had some family over for lunch, they ended up staying for dinner as well, so I decided on a whim to throw this together and it was AWESOME!!! The sauce is fantastic... Glad I made extra to freeze! Used the no boil noodles for the first time and they worked out great! So much easier to spread the ricotta onto the hard noodles...no tearing, no sticking, etc. Had to bake longer (according to pkg directions 50-60mins) but I just cut down the sauce simmering time to compensate. Also added some chopped portabellas cause we like mushrooms. UPDATE: Several years later and I am about to make this lasagna for the eleventy-millionth time; love, love, LOVE this recipe, and just wanted to add a THANK YOU to John Chandler- You've made me look like a lasagna pro SO MANY times (except the time I accidentally skipped a layer and it was a shorty, but that was totally me being a ding-dong and obviously NOT the recipe!). I'm making it now to take to a friend who just had a baby and this is my #1 GO TO for just such occasions, I've made it for Christmas, when my Mom had surgery, ANY excuse =) THANK YOU!!! Another reason to love this is it's something you can make when having people over, make ahead, pop it in the oven when they arrive and actually have time to visit with your guests rather than be distracted and cooking. Possibly, probably, one of my favorite recipes EVER... OK... I'll stop gushing now... =)
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