Evie Recipe Reviews (Pg. 1) - Allrecipes.com (1423906)

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Peppermint Brittle

Reviewed: Dec. 31, 2013
I tried melting the chocolate both ways - in microwave and on stove top in double broiler ... and unlike some other reviewers I most definitely found it EASIER and less messy to microwave the chocolate instead of doing it on stove top (get a dry glass bowl; break the chocolate into small chunks; one minute at 50 percent power; stir; then bursts of 10 seconds each at 50 percent power; stirring in between; until melted and smooth). Instead of lining my pan with foil I lined it with parchment ("greaseproof kitchen paper") and it came out of the pan perfectly after refrigerating for one hour. I then broke it apart by hand. To keep things simple I did not bother with double layer of milk chocolate and white, and did not swirl melted milk chocolate into the bark, and did not sift the crushed peppermint as some reviewers suggested. It looked and tasted AMAZING as is (and I don't usually prefer white chocolate). My family just loved it. However next time, just for the fun of it, I may try the double layer milk and white as suggested by some reviewers, or swirling.
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Banana Banana Bread

Reviewed: Dec. 10, 2013
I read all the reviews for this recipe and got overwhelmed by all the suggestions. So I said to myself "Forget that!!! I am going to make it EXACTLY as written, word for word!" I did just that, didnt add a single thing, didn't change any of the ratios of ingredients one little bit, and I am SO happy with the results. This banana loaf was PERFECT...not too dense, but not too bready, perfectly moist, perfect mix of textures, tasted perfect. Make it as it and dont sweat about all the suggested changes!
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8 users found this review helpful

General Tsao's Chicken II

Reviewed: Oct. 14, 2013
Made it exactly as directed, didnt change anything. I was so looking forward to this but was disappointed. It was good, but tasted EXACTLY like any Teriyaki chicken recipe I've ever made, not General Tsao chicken that you get at a chinese restaurant. I will be looking for a more authentic sauce recipe.
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0 users found this review helpful

Chicken Wraps

Reviewed: Oct. 11, 2013
I would not make this again. Did not like, even though I incorporated many of the 'most helpful' review suggestions, still did not like enough to make again.
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0 users found this review helpful

Classic Pub Style Nachos

Reviewed: Oct. 7, 2013
I have tried this twice now, and both times the chips came out of over SOGGY. They don't stay crisp with the topping on. I will go back to just baking with cheese on top, and adding topping later like I used to do.
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Grilled Romaine Salad

Reviewed: Jul. 24, 2013
Made it almost xactly as recipe said, everyone loved it. Only thing I did differently was cut romaine hearts lengthwise, leaving stalk intact. Rubbed olive oil and salt and pepper on all sides and grilled on all sides and still stayed crisp. Didnt have shallots so used red onion instead...next time I hope to find and try with shallots. Also, next time I might add parmesan to the tomatoes.
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1 user found this review helpful

Ladybug's Poppy Seed Chicken Casserole

Reviewed: Nov. 24, 2011
My husband and I really liked this. The crumb mixture added a really nice touch. I didn't have poppy seeds and can't get them where I live, so I used sesame seeds instead. Next time I will shred the chicken instead of cutting it up into chunks, only because I didn't lcare for the chewy texture of the chunks of chicken in the casserole. It only took about 40 minutes to be hot and bubbly in my oven.
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26 users found this review helpful

Oh-So-Good Chicken

Reviewed: Oct. 24, 2011
My family loved this. I used as a filling and rolled up in tortilla bread. The only suggestion that they had was to add MORE salsa. I agree..I had decreased the salsa as many reviewers had recommended, and I regretted it. Next time I will definetley make it with the full amount of salsa that the recipe called for.
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2 users found this review helpful

Plum Tomatoes with Balsamic Vinaigrette

Reviewed: Jan. 25, 2010
I didn't slice the tomatoes as shown in the picture - I used small grape tomatoes and left them whole. The fresh basil definitely makes this salad - I tried it first with just dried basil mixed in the balsamic vinaigrette, and then the next day with fresh basil and it was 100% better with fresh....a totally different salad. I have also tried itwith some grated (grated large) mozzarella cheese mixed in - really really liked that.
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3 users found this review helpful

Turkey Tetrazzini II

Reviewed: Dec. 26, 2009
Oh wow - I just made this to use up our leftover turkey. My very picky children and my husband gobbled it up. Some reviews say it is bland - so I did add a bit of garlic when melting the butter, and this helped...but young kids usually prefer a bit bland anyways (not the word I would have used though), so it was perfect. The only other change I made was to use one 375g package whole grain Penne Rigate noddles instead of spaghetti noodles. Otherwise I followed the recipe exactly. I cooked for 50 min at the recommended temp and did not find it dry at all - very saucy. My husband and I mixed a wee bit of fiery jerk sauce into our bowls before we gobbled it up and it WAS AMAZING!!! Can't wait until tomorrow to eat the rest!
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1 user found this review helpful

Asian Orange Chicken

Reviewed: Dec. 2, 2009
What a pain. Okay to taste, but too tricky too make, especially trying to figure out how to keep the chicken crispy...but then again, maybe it's not really supposed to be. For all the work, I'd prefer a stir fry with a simpler sauce and chicken cooking method.
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1 user found this review helpful

Chicken Pecan Salad

Reviewed: Jun. 16, 2008
Loved it but gave it 4 stars bez I am confused about the pecans. My pecans came out very "goopy", and I baked them twice as long as recipe calls for, just to try and get them to crisp up. Maybe cutting butter in half will help? Also, if I refrigerated, they were less goopy, but stuck together and I had to hammer them apart, and if I didn't refrigerate, they got all sloopy and gooey again and looked very unpleasant. Anyways, do they need to be refrigerated to be safe to eat? Somehow I didn't feel comfortable leaving them out. I will keep this recipe but perhaps look for a different recipe for the "candied" pecans.
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26 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Feb. 7, 2008
The only things I did different were to double the ingredients, decrease (the double amount) of baking powder by one teaspoon, add a dash of vanilla extract, and decrease the salt a little. Mixed all wet ingredients together before adding to dry. Turned out SUPER fluffy...some reviewers had a problem with this but we LOVED them so fluffy. Just cook slowly (med. low) so the inside gets done too. The double amount as above yielded 14 thick pancakes about 4 inches round.
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2 users found this review helpful

Dixie Pork Chops

Reviewed: Oct. 10, 2007
I am still drooling just thinking about this dish. I LOVED it. I did not add any spice or seasoning...no cinnomon, sage, or salt. The only thing I did different was to use apple juice in place of the water. Amazing.
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4 users found this review helpful

Apple Crisp with Cranberry Sauce

Reviewed: Oct. 8, 2007
I've never given a one star review before...but this one gets my first ever, with no hesitation! I liked the combination of apples and cranberry, but the "crisp" topping was dry and tasted exactly like cardboard. Gross. I threw out all the leftovers...and there were a lot! It was a VERY dissappointing finale to an otherwise spectacular Thanksgiving meal. I could see all my guests were being polite and choking it down. I finally mumbled something about the topping being dry and tasteless, and no-one said anything..they all just stared politely into their bowls. I'll go back to may old tried and true crisp topping recipe. To all of you who want to try this recipe - pick a crisp topping from another recipe on this site. The one on the Maple Apple Crisp (by Crystal) is VERY good!
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76 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Aug. 30, 2007
I can only comment on the cinnamon chips as that is all I made. I paired them up with a private recipe of kiwi salsa and it was a great match. Don't understand all the fuss in the reviews about how to make the chips mess free. I used whole wheat tortillas, cut it into 8 pieces (like a pizza), brushed on MELTED BUTTER (didn't like the idea of butter from a can), pressed the buttered side into a plate of a equal mix of sugar and cinnamon, laid them all out on stone baking pan, in the oven for the recommended time, and VIOLA, they came out PERFECT. Crisp, yummy. Didn't bother with the sticking them in the muffin pan trick a lot of reviewers suggested bez that only meant more pans for me to clean up and would slow down the number I could pop in the oven in one time. But why bother? I provided a small spoon in the salsa that people used to scoop onto the flat crispy tortilla triangle and it was no problem for anyone. Easy, no mess, no bother, great tasting!
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4 users found this review helpful

Botercake

Reviewed: Mar. 20, 2007
I grew up in a traditional Dutch family and is one of the most well known traditional Dutch Recipe. It is Boterkoek, not Botercake. Also, I think it is a typo that you bake in in a LOAF pan. You don't - I've never in my life seen it baked in a loaf pan. You bake it in one 10 inch round cake pan. Always.
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31 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Feb. 9, 2007
Unlike other reviewers who were worried about the mix being too strong, I didn't mind - I used the whole packet of Italian seasoning, and even mixed it the day before and let the flavours blend overnight. Also, I did use mayo as directed in the recipe, not sour cream as other reviewers suggested. I thought the cheese and mayo mixed REALLY well and the next day the blend tasted great. I spread onto sliced and toasted whole wheat french baguette. Then, inspired by the photo with the recipe, peeled and curled strips of cucumber on top. Sprinkled with dried dill as directed in recipe. Thought this was easy, looked great, and tasted fantastic. DON'T change the recipe (except for toasting the bread)!
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6 users found this review helpful

Mama's Best Broiled Tomato Sandwich

Reviewed: Nov. 21, 2006
Thought this was very good. Have made twice now - once exactly as directed, and once by marinating the tomatoes longer and drizzling tomatoes with some of the basamic/olive oil mix before closing the sandwich. I used really firm small plum/grape tomatoes, sliced. I liked the overnight marinated taste better - more flavour and punch, and I found the tomatoes did not get soggy (the regular large size tomatoes probably would). I gave it 4 instead of 5 only because I found the paremsan cheese starts to blacken and burn under the broiler before the sandwich can get "bubbly", as directed and as some other reviewers said. I have to pull them out after only less than a couple of minutes because the cheese is starting to blacken. Maybe next time I will try adding some swiss on top like other reviewers suggested so that the parmesan does not burn so quickly. I also intend to try some time with bacon, since bacon and tomato sandwiches are my all time favourite.
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1 user found this review helpful

Inger's Spaghetti Sauce

Reviewed: Nov. 18, 2006
I normally don't try recipes from this website with only 2 reviews, but this one sounded interesting so I made it. I made it as directed, then transferred it to a crockpot, and let it simmer for a few hours. I also added meatballs from another recipe on this website. (To me it just isn't spaghetti without meatballs!) When eating, I wasn't sure, something seemed missing. I then re-read the recipe and realized I had totally forgot to add the sugar and had also forgotten to season with salt and pepper as directed at the end of the directions. So the next day I threw the leftovers in the crockpot, added about a tablespoon of brown sugar, some salt and pepper, and just for fun, threw in a cup of red merlot wine. Let it simmer for a couple of hours. Oh my goodness, it was amazing. Served it with multi grain pasta. My favourite spaghetti sauce recipe from this website so far. Glad I gave it a chance. ps - I also forgot to add tomato paste, and found I didn't miss it - sauce was still plenty thick enough. Next time I make, I will try adding and see if it makes a difference.
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39 users found this review helpful

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