Angee Recipe Reviews (Pg. 1) - Allrecipes.com (13829132)

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Oven Scrambled Eggs

Reviewed: Aug. 28, 2014
I scaled this down to one serving and it came out perfect! Cooking scrambled eggs in a pan never works for me. It always looks too runny and then ends up burnt. That didn't happen with this recipe. I used a ramekin and adjusted the time for a small portion and the eggs were fluffy and delicious. Fresh cracked black pepper takes it to another level. Next time I'll play around and add cheese.
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Mock Pink Champagne

Reviewed: Aug. 26, 2014
I enjoyed this a lot. The first time I made it, it tasted like it needed more sprite/7up so I added more and it was great. The second time I omitted the water and it was perfect!
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Sweet Habanero Onions

Reviewed: Jun. 19, 2014
Wow these onions were good! The perfect blend of sweet, spicy, and savory. I made them for hot dogs and they took the hot dogs to a whole other level of deliciousness. I pretty much followed the recipe except I did not add the last tbsp of butter at the end. I thought that was just overkill and I didn't miss it at all. I was a little bit leery of putting a whole habanero because habaneros are no joke when it comes to being hot. I just put a smallish one and it was perfect. These onions would also be perfect on hamburgers. Make sure you don't slice the onions too thin because they'll dry out and be tough. You want nice strips so that they will caramelize well. Thanks for posting this Doug and my tummy thanks you too!
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Basic British Scones

Reviewed: Apr. 20, 2013
I really like the scones from Tea and Sympathy so I was excited to try this recipe, but I ended up being totally disappointed. The scones looked just like the one in the picture but I didn't like the texture or the flavor.
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Heavenly Halibut

Reviewed: Mar. 20, 2013
I followed the ingredients as listed, except before I put the mayo mixture on the fish, I sprinkled a little garlic powder and Old Bay on the fish. After I put the mayo mixture I sprinkled fresh cracked black pepper and a little more Old Bay for presentation. I was slightly worried that all the seasoning might affect the delicate flavor of the halibut but it turned out perfect! Habanero Tobasco in the mayo mixture kicked it up a notch. I baked at 375 for 25 minutes and then I browned the top under the broiler. Very little effort for a delicious dish. Thanks for posting!
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Bhuna Gosht

Reviewed: Dec. 30, 2012
I followed this recipe to the letter and it was just merely okay. First of all, it did not taste like the bhuna I'm used to having. Second with all the onions the recipe calls for, it took incredibly long for it to turn golden brown. Around 45-50 minutes and that was after I turned the stove up. If I cooked it on low, I would have been there all night. Third, it took more than 40 minutes for the lamb to get soft even though I cut it into small pieces than chops. It was not ready in 1 hr 5 minutes. Not even close. After all that,the taste was merely okay, nothing special. It definitely was not worth the time and effort and I would not make this again. I'll try Madhur Jaffrey's bhuna next time.
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Turkey and Quinoa Meatloaf

Reviewed: Nov. 28, 2012
I loved this meatloaf! I used ground chicken instead of turkey and it was my first time cooking with quinoa. I followed the poster's suggestion and used 2 eggs and although I used a little extra chicken and onions, it was still too wet and mushy. I wasn't even able to form a loaf. Eventually I just added another 1/4 cup of quinoa and that helped. It was still mushy but I was able to form the loaf. I used Frank's Red Hot Buffalo Sauce because that was all I had. Next time I would add extra for more zing. I may also add a bit more spices but it is fine as is. I cooked it a little longer so it was slightly brown on top and it turned our wonderfully. I prefer it to regular meatloaf. Thanks for posting Drew!
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Butter Flaky Pie Crust

Reviewed: Nov. 3, 2012
I've never baked a pie in my life and I tend to be really obsessive about getting tips from everywhere before I make anything new. I used this recipe as a starting point and thank God it wasn't the only thing I looked at or my crust would have been ruined. First of all it should be emphasized that everything going into the pie should be COLD to get the flakiest crust. I read a tip from a review on this site to refrigerate the flour beforehand, cut up the butter and then refrigerate again, and use cold water with pieces of ice floating in it. At the time I didn't have a pastry cutter so I froze the butter and grated it and I learned the 2 knife technique from a nice lady on youtube. Work the dough as little as possible or it will be tough. The amount of water given here was not enough for me, but the nice lady on youtube taught me to add water in small increments until the dough had the right consistency. After refrigerating the dough, I learned I had absolutely no skill with a rolling pin. I gave up rolling it out and used my hands to press the dough into a circle (youtube lady again).
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Detroit Hot Honey Wings

Reviewed: Nov. 3, 2012
Wow honey really does lend itself well to hot sauce! I seasoned my wings with cayenne pepper, black pepper, paprika, and garlic powder (no salt!) and let it sit for about an hour. I have no grill so I baked the wings at 300 until they were tender and brown. Prior to baking, I spooned some of the hot sauce on the wings. I turned the wings periodically and basted with the sauce. For the sauce I melted the butter (1/2 the amount called for) in a saucepan, then added the honey (also half) and Frank's Red Hot. I also added cayenne pepper to taste. I let the sauce thicken a bit on the stove before adding it to the chicken. I reserved some to add at the end of baking. It was spicy and sweet. So delicious! Thank you for posting!
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Michael's Chicken

Reviewed: Oct. 4, 2012
Amazing sauce! I reduced the Apple Cider Vinegar to 1/4 cup as per other reviews and I doubled the cayenne pepper because I like spicy. I didn't have tomato paste so I took a can of garlic-onion tomato sauce and simmered it on medium until it reached a paste consistency and reduced to 6 oz, then I added the other ingredients. Once all the other ingredients were added I simmered the sauce on medium low for over a 1/2 hour so the flavors melded. Before I sauteed the chicken pieces I lightly seasoned them with garlic powder, onion powder, and seasoning salt. Thanks for the recipe!
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Dad's Kickin' Jamaican Wings, Mon

Reviewed: Sep. 26, 2012
I made a few modifications based on the other reviews and it was perfect! I kept all the ingredients the same except I added about 2 tbsp extra of the jerk seasoning because someone complained that the wings could get dry. I also used fresh jalepenos. I wanted these wings very spicy so I kept adding jalepenos to the blender until I was satisfied (it was about 4 or 5). I marinated in a ziplock bag overnight. I was a little worried about the cooking time but it turned out fine. I did turn the wings every 1/2 hour and also spoon the sauce on every time I turned them. I had some left over the next day and it was even better. If I was serving this to guests, I would cook it the night before. Thanks for the recipe!
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Flatlander Chili

Reviewed: Aug. 22, 2012
I loved this chili recipe! I followed it almost entirely except I omitted the celery (not a fan) and I slow cooked it on low for a few hours in my dutch oven so the flavors would have time to marry. I also did what other reviewers suggested and added cornmeal. It took the chili from wonderful to amazing! I like spicy so I also added more cayenne pepper until it was spicy enough for me. I served it with Grandma's Buttermilk Cornbread (also on this site). Thanks for posting!
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Grandmother's Buttermilk Cornbread

Reviewed: Aug. 22, 2012
This recipe deserves all 5 stars. It's easy to follow and the cornbread was perfect! The only thing I did that was not mentioned here is sift the flour because to me it makes cakes and bread much fluffier and easier to mix. I served it with some Flatlander chili (also on this site) and my entire family were happy campers. Thank you for posting it!
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Famous No Coffee Pumpkin Latte

Reviewed: Aug. 11, 2012
This is wonderful! It really does taste like pumpkin pie in a mug. I used brown sugar instead of white and I sprinkled a little nutmeg on top. Halfway through drinking it I noticed it was a little pulpy so I strained it and it was even better. Next time I'll strain it into the cups.
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Black Beans a la Olla

Reviewed: Mar. 17, 2010
After all of the positive reviews I was really excited to try this recipe. I was sorely disappointed, however. It's not that it's inedible, it's just that the tomato flavor was so overwhelming I couldn't even taste the black beans, even though I used the 28 oz can. When I first made it, I added some other spices to try to balance out the flavors after I tasted how tomato-ey it was. When that didn't help I add a spoon of sugar (which I always add to my pasta sauce) and it helped somewhat. Still I would never make this again. I'm still trying to force myself to finish it.
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Baked Salmon II

Reviewed: Nov. 22, 2009
I was thoroughly impressed with this recipe! I doubled the garlic and halved the olive oil. I didn't have fresh parsley so I used dried. I marinated the salmon in a ziplock bag for an hour. Then I placed the salmon and marinade in a baking dish and covered with foil. It was delicious! I served it with oregano rice (cooked rice tossed with melted butter, salt, and dried oregano) for a great meal.
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Delicious Black Bean Burritos

Reviewed: Nov. 3, 2009
I loved this! I omitted the cream cheese because I wanted to make it vegan and I didn't have cilantro, but it was still absolutely delicious. I also used pickled jalepenos instead. I added accent and cayenne pepper and other powdered spices. The tortillas I used were low fat/calories and low carb. Sometimes I even add the Mexican Rice II recipe and corn to these burritos to make them more filling. Thanks for this amazing recipe!
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Mexican Rice II

Reviewed: Nov. 1, 2009
I love this dish because of its easiness. I made a few minor changes based on the reviews. (1) I was worried about the onions not being cooked enough and I was worried about burning the rice so I partially cooked the onions first then added the rice. I also added a bit more onions. (2) I used onion and garlic flavored tomato sauce for added flavor (3) Along with the cumin, I added onion powder, accent, adobo, cayenne pepper, and season all. It ended up being a great side dish and would probably be amazing for burritos. UPDATE: I realized the first time I made this I accidentally used Swanson's low sodium chicken stock instead of the broth. The 2nd time I used the broth, but I liked the stock better. Also I've added this rice to the Delicious Black Bean Burritos recipe on this site and it was A+!
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Lebanese Chicken and Potatoes

Reviewed: Sep. 4, 2009
I'm surprised more people didn't emphasize how important it is to marinate this dish. I seasoned with salt, white pepper, cumin and all spice and I let it sit for a couple minutes before cooking. Next time I'll marinate with the lemon juice and olive for more flavor. I used chicken legs and the chicken was tender and juicy, but cooked a lot faster than the instructions stated.
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Le Marriage, Alfredo Algerie

Reviewed: Jan. 25, 2009
This recipe is excellent. It's alfredo sauce with a twist and I love it. The only thing is what the other reviewers said. The step with cooking 30 minutes after adding water is too much. After you add the water, you can cook for about 5-10 minutes. I also added more saffron for a more defined flavor.
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