corndogmcp Recipe Reviews (Pg. 1) - Allrecipes.com (13829704)

Chi Chi Dango Mochi

Reviewed: Jan. 14, 2012

I made some of this as an ice cream or frozen yogurt topping, so I cut it into pretty small pieces, which was a little time consuming (but worth it). When made for this purpose, this recipe yields a rather substantial batch, far more than I could ever eat. I tried keeping it in the fridge, hoping that it would keep a little longer. It was really good when fresh, but after several days it got a little dry and crumbly. Since the beauty of mochi is in its texture, that was kind of disappointing. This is a great recipe though and really pretty easy (aside from the tedious work of cutting it into bits). I highly recommend it for mochi fans out there.

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1 user found this review helpful

Chicken Enchilada Soup III

Reviewed: Dec. 28, 2011

This soup was ok, not great. The broth wasn't as flavorful as I was hoping and it really just seemed to be broth & chicken. Kind of plain and not much to it.

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2 users found this review helpful

Quick Zesty Chili

Reviewed: Sep. 15, 2011

Pretty good chili. I followed the recipe exactly. It isn't very spicy, so don't be afraid to add the full amount of hot pepper sauce. It's a good recipe, although the next time I make it I'll probably omit the cinnamon. I could smell it (the cinnamon) more than I could taste it and it just seemed a little misplaced.

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1 user found this review helpful

Mocha Nut Fudge

Reviewed: Feb. 27, 2011

I had some trouble with this recipe. It never seemed to thicken and the chocolate chips didn't seem to melt all the way. I ended up with an ooey-gooey mess. Because it didn't thicken, I ended up pouring it into a pan and putting it in the freezer, hoping I could salvage it and that it would firm up that way. Even after freezing, it is still rather gooey. It tasted alright, but because of the problems I had with the consistency I probably won't make this recipe again.

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0 users found this review helpful

Deluxe Chocolate Marshmallow Bars

Reviewed: Dec. 11, 2010

Pretty good, although the base was a little more cakey and not as chocolatey as I expected. I would recommend using a brownie base instead. The topping was fantastic!

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5 users found this review helpful

Original Chex® Party Mix

Reviewed: Nov. 7, 2010

Good. I recommend cooking it in the oven rather than the microwave (as other reviewers suggest).

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6 users found this review helpful

Caramel Popcorn Balls

Reviewed: Nov. 7, 2010

This is a great popcorn ball recipe. I like that it is a carmel-flavored popcorn ball rather than the traditional candy. It is also pretty easy. Be sure to keep a close eye on the coating as it cooks. It needs to cook to a 'firm ball' stage. If you don't cook it long enough, it can be a little sticky and get in your teeth. Even if that happens, it tastes good and will likely be eaten up quickly. :) As with most popcorn balls, these are best fresh. They are also still pretty good a day or two later, but their shelf-life is not very long.

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11 users found this review helpful

Raspberry Ribbons

Reviewed: Oct. 5, 2010

Good, buttery cookie with raspberry filling. The icing on top is neccessary as the butter cookie base is not very sweet. The results are both beautiful and tasty. I used this recipe to make raspberry thumbprint cookies rather than the bar shape suggested. As a result, I ddin't have any trouble with the cookies breaking. I also discovered that any flavor jam works well.

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35 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 5, 2010

Mmmmmm. Great frosting! I put this on a red velvet cake I made and it was PERFECT!

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4 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 5, 2010

Good, but a little too liquidy. The flavor of the BBQ sauce was watered down by all the broth. Next time I'll cook the pork and then remove most of the liquid before adding the sauce.

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5 users found this review helpful

Moroccan Chicken and Whole Grain Couscous

Reviewed: Oct. 5, 2010

This recipe was decent, but I didn't love it. I followed another reviewer's advice and put everything in a crockpot to cook it. I reduced the liquid to 12 oz. to account for cooking it in a crockpot and that seemed to be more than enough liquid. I'd be willing to make this recipe again, but might add more cayenne pepper next time to give it more kick.

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1 user found this review helpful

Chocolate Crinkles II

Reviewed: Oct. 3, 2010

These are great cookies! Super soft and delicious. They are also picture perfect. I especially like this recipe b/c it doesn't call for butter. I followed the recipe exactly as written and had great success.

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1 user found this review helpful

Peppy's Pita Bread

Reviewed: Sep. 26, 2010

Great recipe! Not as easy as buying them, but the taste and texture are wonderful. I followed the recipe exactly and was quite satisfied with the results.

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1 user found this review helpful

Slow Cooker Tapioca Pudding

Reviewed: Sep. 26, 2010

Fabulous!!! I definitely recommend doubling it when you make it 'cause it will likely disappear quickly. A few notes worth mentioning: It didn't take me nearly as long as the recipe says it will. (It only took an hour and a half on medium heat--which probably could be attributed to a difference in crock pots.) Also, I'd recommend stirring it at least once every 30 minutes and keep a close eye on it during the last half an hour as it thickens quickly. If you like to eat it cold, know that it will continue to thicken a bit as it cools. Also, you can easily substitute sago for tapioca. Turns out the same!

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12 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Aug. 25, 2010

This recipe is good. It's quick, easy, and relatively cheap to make. I have made this a few times and suggest a few alterations: (1) cut the onion in to large pieces rather than minced; (2) before adding the dumplings, I use a couple of forks to shred the chicken (3)add a stalk of celery to enhance the flavor of the broth. I usually cut it into large pieces and remove it just before shredding the chicken (since I only add the celery for flavor) (4) throw in a few carrots (cut into large, but bite-sized chunks); (5) add some salt and pepper to taste; (6) if you don't have any buscuit dough on hand or want a different type of dumpling, I suggest using "Pat's Dumplings" from this site...Aside from those alterations, I would also note that it only took me about 3 or 4 hours in the slow cooker. (Much faster than I expected!) And, the broth is a little thinner than I anticipated as well.

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14 users found this review helpful

Pat's Dumplings

Reviewed: Aug. 25, 2010

I love the taste and texture of these dumplings (dense and doughy rather than light and bready)!! I followed other reviewers' suggestions and used about 3/4 cup of water when making the dough. That seemed to be a little too much though, and I ended up adding more flour to make the dough less sticky. When putting them into the soup, I simply used my hands to roll the dough into a long rope, flattened it so that it was about 1/3 of an inch thick and then used kitchen shears to snip off pieces into the soup. The dumplings were a little irregular in shape b/c of that, but I expected/wanted that going in. I and the guests I had over for dinner loved them! Wonderful!

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2 users found this review helpful

Passion Bars

Reviewed: Aug. 6, 2010

These bars are good, but really sweet and a little bit gooey...I followed other reviewers' suggestions and I microwaved the milk/peanut butter mixture long enough to make it easier to spread (about 30-40 seconds). Even after microwaving, I found that it still would pick up the crumb crust when spreading, but that didn't matter much. Before making the bars, I lined my pan with aluminum foil, which made it a lot easier to pull it out of the pan and cut into bars when it was cool. After cutting into bars, I'd recommend storing these in either the fridge or freezer because they can be a little messy since even after cooling, the bars are rather soft and gooey. I chose to put them into a tupperware container in the freezer. When I wanted to eat one, I would pull one out, let it thaw for about 5 minutes and would eat it cold/frozen. I found that I actually liked them better that way. Overall, I'd say this recipe is a winner. It's quick and easy, I usually have the ingredients on hand, and it is a nice treat for a sweet tooth.

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4 users found this review helpful

Peanut Butter Bars I

Reviewed: Jul. 17, 2010

Very good. Very sweet. I followed other reviewers' suggestions and cut the butter to 3/4 cup. That seemed to be the perfect amount. I also chilled the peanut butter base before spreading the chocolate. The texture is a little bit different than a Reese's pb cup, but the taste is spot-on. Mmmmm....

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1 user found this review helpful

Stef's Whoopie Pies with Peanut Butter Frosting

Reviewed: Jul. 14, 2010

Because so many other reviewers said that the cookie portion of this recipe was waaaay too dry, I opted to make the cookie from "Whoopie Pies III" from this site. I used those cookies and the filling from this recipe, so this review is only for the filling. The taste and texture were good, but it was entirely too sweet for me. I could hardly eat one it was too much. The recipe is aptly named with "frosting" in the title because that is exactly what it is. If I decide to make whoopie pies again, I'd probably fill them with some sort of whipped cream-based filling. I'd be curious to try a peanut butter flavored whipped cream instead of this frosting.

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2 users found this review helpful

Whoopie Pies III

Reviewed: Jul. 14, 2010

I only made the cookie portion of this recipe. They were pretty good, although they didn't puff up very much and were a little crumbly (not dry, just fell apart easily). I discovered that they need to be baked on a greased cookie sheet too. All that considered, I thought they were good and would make them again.

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2 users found this review helpful