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Buttermilk Pancakes II

Reviewed: Sep. 24, 2002
Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two together, I had "buttermilk". I scaled the recipe for "4" rather than "12" because I was alone but I barely ate half of them. I didn't even use a fork, I just poured the syrup on a plate and dipped! Piggy, don't you think? :) I am saving the rest for tomorrow and will just toast them in the toaster-oven. Can't wait!
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513 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Sep. 18, 2002
This is the coolest recipe. I shaped it into a ball and placed on a serving plate. I cut a star out of construction paper and laid it on top. I sprinkled chopped pecans all over and then removed the star which I covered with mini chocolate chips. It was really neat. I've also done just strips of paper altnernating between chopped pecans and mini chips.
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139 users found this review helpful

Lemon Zucchini Bars

Reviewed: Jul. 8, 2000
I baked this recipe in a well greased bundt pan for about 45 minutes - it was awesome - not your typical zucchini bread. I used the grated rind and juice of one lemon. I could eat the whole thing but I won't.
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68 users found this review helpful

Tasty Buns

Reviewed: Jul. 31, 2001
Make these if your house stinks - :) The aroma alone is worth the price of the ingredients. I made a batch and cut into 32 strips. I rolled each strip into a circle and pumped apple pie filling into the center. I let rise and then baked. I drizzled powdered sugar glaze over the top and called them danish - they were a BIG hit!
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66 users found this review helpful

Broccoli and Carrot Lasagna

Reviewed: Feb. 28, 2001
This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having! ;)
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26 users found this review helpful

Grandma's Onion Rings (Southern Style)

Reviewed: Jul. 11, 2006
I'll give it five stars even though I made some changes. Great idea double dipping. I added a little sugar to the flour and used a whole egg rather than just the white. The onions were covered completely and were actually much prettier than those pictured but they didn't last long enough to take a picture! Yummmmmy.
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15 users found this review helpful

Zucchini-Cheese Appetizer Squares

Reviewed: Jul. 8, 2000
I did review this recipe already but after reading everyone else's reviews, I'd like to add something. I guess it could be considered bland so add some pepperoni next time. Also, you MUST increase the temp to 450 to brown it. It's just a pile of mush if it isn't browned. Trust me!
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15 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Sep. 18, 2002
The best texture - crispy/chewy. I've been craving cookies for a while and these really hit the spot. Here's my hint. I ALWAYS double cookie recipes because I figure if you're going to go the trouble - make a BUNCH of cookies. And, I ALWAYS use butter. I mixed these up and scooped them onto parchment lined cookie sheets. I put the first sheet in for 7 minutes. I put the second sheet in under the first and bake for 7 minutes. When the timer goes off, I take the first sheet out, move the second sheet up and put the third sheet in. Seven minuets later, I do it again. The last sheet bakes quicker than 7 minutes but if you like them really dark and crunchy leave them in. Happy Cookies!
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12 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Dec. 2, 2009
Deelish! Make as written or don't rate it.
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11 users found this review helpful

Caramel Bars

Reviewed: Nov. 4, 2007
Oh, yeah. Yum. Ooey-gooey, crunchy-chewy. It's gotta be healthy with all those oats, right? And, all that protein in the nuts? Well, there, I've justified this wonderful little snack for you so you can make these fabulous bars. As others suggested, I doubled EVERYTHING except the carmel - I will use the whole bag next time though. I used a professional 10"x10" pan and baked the base for 15 minutes and the bars for 18 minutes. They were perfect. I cut them when cooled. I actually made two batches at the same time and made one with pecans/chocolate chips and the other with walnuts/no chocolate chips. You should try this recipe if you need a ooey-gooey-chewy-crispy-crunchy fix. I really wouldn't decrease the butter as others suggested - come on, it holds the oats and nuts together! :)
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10 users found this review helpful

Roasted Pork Loin

Reviewed: May 18, 2006
Really, really good. I used 1 Tbls salt which I think was just a little too much. I thought the Rosemary was a little strong too. The garlic was also strong. So, my husband and I slurped up the whole thing! I'm kidding. Well, there was a little left! Actually, I will ease up on the salt and rosemary next time but everything else will remain the same. I did a pork tenderloin which was two pieces, each weighting about one lb. I baked for the first hour covered and removed the foil for the second hour. I had lots of juices in the pan, so I removed the tenderoins to a platter and covered with foil to rest. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbling juices and reduced the heat so it could simmer for about 5 minutes. Yum. Anxious to try again.
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10 users found this review helpful

Vinegar and Egg Crust

Reviewed: Jul. 31, 2001
By far - my favorite crust recipe.
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10 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 18, 2002
Eight Snickerdoodle recipes later, THESE are the best! Crispy/Chewy. The key here is to make them big so the centers stay soft. No little hard balls, alrighty?
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9 users found this review helpful

Simple Scones

Reviewed: Jan. 21, 2008
I make these for two cafes. WONDERFUL! I make several different varieties by adding cinnamon chips, chocolate chips, peanut butter, orange extract/craisins, granola, white chocolate chips/almonds, cheddar/dill/garlic. I do increase the sugar for the sweeter versions. Grate the butter before you freeze it - duh. Don't overbake. Brush with melted butter when you take them out of the oven. I serve with soup also. Yum.
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7 users found this review helpful

Valentino's Pizza Crust

Reviewed: Feb. 5, 2007
This is an excellent crust. I've made it three times in two days. I mixed it in a mixing bowl with my Kitchen Aid and the flat beater. I dumped it on a large pizza pan and pressed it as thin as possible. I drizzled with olive oil, topped with cheese and then pepperoni and jalapenos. I baked at 450 degrees until browned and it was really good. The second one was pretty much the same. For the third one, I mixed it up in the Kitchen Aid but let it rise for two hours. I pressed it onto the large pizza pan as thin as possible making a really nice thick edge. I drizzled with olive oil and added chesse and then pepperoni and italian seasoning. I baked at 450 also and it was really, really good. This crust is so easy - keep working with it until you can make it the way you like it. It was extremely easy! Have fun!
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7 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 5, 2005
Owning a cafe and baking thousands of cookies, I feel qualified to say that I seriously feel like I wasted a pound of butter. I've been eyeing this recipe for quite a while and finally decided to try it. I should have trusted my instinct. Yes, these were nice and soft - but that's it. No flavor at all. If you must make these - at least add 1 tsp salt. It saddens me to think that so many people love this cookie when there are much better cookies out there. Try Mrs. Sigg's Snickerdoodles or Aunt Cora's Peanut Butter - THOSE are good cookies.
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7 users found this review helpful

Bev's Chocolate Pie

Reviewed: Mar. 21, 2000
You know how some pies "run" when you cut into them? NOT this one! This was picture perfect! It really was one of the prettiest pies I ever made. It was good and fudgy too! I was very impressed. I will for sure make this one again!
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6 users found this review helpful

Rhubarb Custard Pie V

Reviewed: Jul. 31, 2001
If you like rhubarb - you'll love this pie. I sprinkle with cinnamon/sugar before baking too.
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5 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Jun. 19, 2006
I bought a big ol' ham from Sam's and sliced it really thick. While they cooked on the grill, I whipped up this glaze. It was fantastic! I didn't have the orange zest but I did have everything else. I used the juice from canned pineapple rings and put the rings on the grill. It was sooooo good. I think I could eat the stuff on pancakes!
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4 users found this review helpful

Chicken Kiev

Reviewed: Sep. 23, 2000
This recipe is exceptional for adult company. I fileted the chicken breasts rather than pounding them and they were DIVINE! We will have these again for sure! Oh, yum.
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4 users found this review helpful

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