soccerd0rkkk Recipe Reviews (Pg. 1) - Allrecipes.com (13909563)

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Soft Chocolate Chip Cookies II

Reviewed: Aug. 12, 2010
Great recipe. The cookies were flavorful. I made the full batch (the recipe states 12), but I made about 20 decent sized cookies. Try cutting down the butter by 1Tbs or 1 1/2Tbs as it was too greasy. I replaced the shortening with butter and added more brown sugar in place of some of the white (about 1/4C more brown sugar and 1/4C less of white). This makes it more chewy, though I found that this recipe is more of a thick soft cookie. I like my cookies chewy on the inside with crunchy edges, but everybody loved it. With the size I made-smaller than the recipe calls for-8 minutes wasn't enough. It was still a tad too doughy in the center even after cooling; if you eat them the next day, it should be better. I imagine if I made 12 cookies with this recipe, 8 minutes will definitely not suffice. Timing depends on the oven and size of the cookies. Trust the cookie by its color. This recipe stays true to its look ie light = soft and doughy, browned edges= crispy edges chewy center, etc. Nice cookie!
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Sweet Dinner Rolls

Reviewed: Aug. 26, 2009
I am terrible at making rolls or bread for that matter. This is my second recipe attempt at making dinner rolls and so far (though I've only tried one other) these were the best! I thought I'd fail miserably, but I only failed half miserably. The only problem I have is proofing my yeast; I have a feeling my yeast is a bit old. When I took it fresh out of the oven, it tasted wonderful and had a nice texture-- wasn't completely breadlike due to my yeast, but when it cooled completely, and I offered my family to try one they said "nice biscuits." Sigh. They tasted wonderful though! Even my horrible baking skills couldn't hinder its taste, and that's saying something!
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J.P.'s Big Daddy Biscuits

Reviewed: Aug. 13, 2009
I served this as a side, and I could've sworn that if I hadn't told my family there was more food to come, they would've eaten this as an entree. They even said it was "way better than KFC," which made me laugh-- they love KFC biscuits.
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Chicken Cordon Bleu II

Reviewed: Aug. 13, 2009
Great recipe. This was made for my family's dinner and wow did this shock them. It was delicious.
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A-Number-1 Banana Cake

Reviewed: Aug. 13, 2009
Fabulous. I used peacans instead of walnuts and ten minutes into baking, added a "ring" of peacans on the top, then glazed everything with a brown sugar and butter glaze. The result was a beautiful golden brown finish. For a thicker cake, I used an 8" round baking dish. If you prefer it to be a little thinner, I'd recommend something larger, say, a 9 or 10"-- doesn't have to be round though.
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Blue Ribbon Overnight Rolls

Reviewed: Aug. 13, 2009
I wanted to give these a five stars, but there were some things not noted in the directions that really disappointed me. I've noticed that reviewers have pointed out to not make the milk too hot (as it will kill the yeast), but one thing not really mentioned was to not make the milk too cold either (about 100 degrees F). The second thing I'd like to point out is to still add salt, though you could cut back a little, when using salted butter. I found that all the sugar in the rolls really cover up the salt in the butter-- either that or you can cut back on the sugar. The third thing is when the recipe calls for .25oz of yeast, it means 2 1/4 teaspoons. I must agree with others that they were only good when fresh. The flavour was great, the flaw was the rising of the yeast. You must let it really proof, and when I say proof, I mean really proof. Let the yeast start foaming. That's one of the biggest problems when making bread. I probably won't try this again, but for others who plan on giving this a shot, hope this helps a bit.
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Good Old Fashioned Pancakes

Reviewed: Aug. 10, 2009
I definitely failed at making this recipe. I played around with the ingredients (omitted the butter and the salt). I was not feeling hungry, so I let it sit in the fridge overnight to serve as my breakfast. Then the shocker. Even with overmixing, toying with the ingredients, letting it sit in the refrigerator, it still tasted great-- something I had not expected. The only reason to my failure is that I undercooked it. I ought to change the temperature when cooking them next time because the batter was cold and when I cooked them, the outside was a nice golden colour but the inside was a tad doughy. I'll make them again, though.
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Shrimp Scampi III

Reviewed: Aug. 9, 2009
Fabulous. I made this for my grandma (yes, my grandma) and changed the portions to one serving. Guess what? She fell in love with it. I followed the recipe exactly and added the bread crumbs as seemed appropriate. I had jumbo shrimp on hand and used those instead (four since they were huge) and did not serve the scampi with the garlic as I didn't cook it entirely through. And being picky as she is, she doesn't like the "firmness" of just-cooked garlic. The recipe stayed true to its prep and cook time, even for a novice like me. I do plan on making this again.
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Grandma VanDoren's White Bread

Reviewed: Jun. 27, 2009
Oddly enough, I tried doing something weird-- I left out the oil, sugar, and salt. I thought they would turn out just ok, but they were great! I loved them (because I love bread for its plainess), so if you want actual bread, just follow the recipe.
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Clone of a Cinnabon

Reviewed: Jun. 27, 2009
These were amazing! My whole family thought they tasted even better than Cinnabon. These are actually quite flexible. I accidentally peeled too many apples for an apple pie and decided to put those in here. The result? To die for gooey cinnamony apple pie in a cinnamon roll. Another way to add your own flare is to (once done, or the next day after it is baked) you can actually brush the bottom of the roll with melted butter and dip it in cinnamon sugar, microwave it, toast it a bit, and you get the perfect sticky buns. Just a thought. These were amazing though!
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Bread Pudding II

Reviewed: May 31, 2009
For one thing, it sure didn't turn out like the picture. It was no where near ugly and I should suppose it was mine to blame, not the recipe. I ended up using two extra slices of bread (sandwich bread) and it turned out perfect. Like others have said, it wasn't a "Wower." It definitely tasted good, it just wasn't so lovely that I'd have to make it all the time-- extremely easy to make.
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Cream Cheese Pound Cake III

Reviewed: May 17, 2009
Everyone loved it! It was moist and dense.
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To Die For Blueberry Muffins

Reviewed: May 16, 2009
I made them for my friends and they loved them! Everyone asked me if I had gone to a culinary school or something. I followed the recipe exactly and it was perfect.
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Easy Pie Crust

Reviewed: May 15, 2009
Wonderful crust! I didn't have any shortening and most recipes called for that, so I gave this recipe and go and whala! Brilliant. This is a keeper.
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Apple Pie by Grandma Ople

Reviewed: May 15, 2009
Absolutely delightful! I made this today for a friend of mine and she loved it! We split the pie among our other guests. Their reactions? W-O-W. -- It was a good wow too. This recipe is it.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 9, 2009
I was in the mood for baking some chocolatey goodness and decided to use this recipe. Turns out, it was fabulous. I noticed that the dough stiffens more if you let it sit longer in room temperature. If you prefer a thicker/puffier cookie, you may chill the dough, let it sit out (as I did. Seeing that it was just a tad, and I stress a tad, too wet. The cookies turned out beautifully, with a nice crisp on the edges. What sets this cookie apart from all the others is the melted butter that helps give this cookie a nice almost brownie-like crack on the surface instead of the all too perfect polished cookie.
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Raisin Bran Chewies Cookies

Reviewed: May 8, 2009
I, myself, have not tried this cookie for the fact that I'm not too much of a cookie fanatic. I substituted a cup of white flour for wheat and kept everything else the same. I got rave reviews from everyone who tried them. What a nice way to get rid of Raisn Bran! This is a nice and chewy cookie. EDIT: Sprinkling cinnamon sugar/plain cinnamon onto the cookies prior to, or after baking really compliments the flavour.
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