apmmmm Recipe Reviews (Pg. 1) - Allrecipes.com (14408762)

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Guacamole

Reviewed: Feb. 2, 2014
Wow, this recipe was perfect! I added probably about 1/2 tsp of salt, but otherwise didn't change a thing. I have tried many different guacamole recipes, but I was surprised that this one really is a standout recipe!
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Boneless Buffalo Wings

Reviewed: Feb. 2, 2014
This recipe was delicious! It was a total hit at my Super Bowl party. I made it with Bills Blue Cheese dressing from this site and served it with celery sticks. Didn't change a thing from this recipe... well, actually I doubled the amount of the dry flour mixture due to prior reviews, but I don't think I had to do this since I had a ton left over. Used three chicken breasts. Used Frank's hot wing sauce. Was great!
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Beet Salad

Reviewed: Dec. 25, 2012
loved the beets! great salad dressing too. i forgot to add the feta cheese, but it was very light and flavorful. i thought the endives would be nice for the presentation, but it would totally have been fine without it. nobody really ate the leaves either.
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Classic Yorkshire Pudding

Reviewed: Dec. 25, 2012
Taste was okay, but didn't rise. I kept the pan in the oven at 425 for 15 minutes, but the fat never sizzled, and the little bits from the dripping (I scooped up from the pan after prime rib) started to burn and i needed to get it in the oven, so i just proceeded. hmm... maybe would have been better if had waited? was hoping it was going to be like lawry's, but unfortunately was not. i used a 8x8 pan and a metal pie pan, so maybe i should have just used one of them for a thicker pudding. everyone ate it though and liked it, so that was good.
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Chef John's Macaroni and Cheese

Reviewed: Dec. 25, 2012
So delicious!!! I don't really like thyme and didn't have worcestirshire sauce, so made a few changes based on other reviews. After making the roux, I added 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp white pepper. Then I added the milk cold (which i got nervous about last minute), but turned out fine. I grated some nutmeg and then added the salt and dijon mustard as directed (cut down a little on the salt). I actually added the mustard before the cheese by accident, but it was fine. I think the key is the cheese. I had an excellent sharp cheddar and a dutch gouda recommended by the person at the cheese counter. Did about 2 parts cheddar, 1 part gouda, freshly grated. I used the entire 16 ounce package and baked it in a 9.5 x 14.5 pyrex casserole dish (I don't know what the real measurements are.. just used a tape measure. in any case, it was kinda large). Turned out amazing. Really great ratio of cheese to pasta. Very gourmet restaurant quality, and the wide dish means that a lot of the pieces had the panko crust and even the pasta was slightly crispy. I accidentally skipped sprinkling the cheese before the panko, but turned out fine. My first time making mac and cheese from scratch and I have always wanted to try it. This was a great one!
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Garlic Prime Rib

Reviewed: Dec. 25, 2012
Great recipe! My first time cooking prime rib and i was NERVOUS!!! I looked at about a million reviews and decided on this one. I was a little nervous about the thyme in this recipe, since it is not my favorite spice and can sometimes be overpowering. But I thought i would go with the original recipe given all the great reviews. i did use 2tbsp of fresh thyme instead of dried. The thyme flavor was not overwhelming at all.. honestly didn't even notice it. It just tasted really delicious with the salty, garlicky crust. I had a 6.3 lb roast. I used the portions from the original recipe. I planned to do the whole 460 x12 in and then 400 x 8, but the garlic started to burn (or i got nervous about it). So I did 460 x 8min, and 400 x 12 min , and then 325. My oven only took 1h10m to cook the rest, but it cooks everything fast. I took it out at internal temp of 130 degrees even though i intended to take it out at 125. It was a good medium to medium-rare, but next time will take out at 125 as planned (hopefully) to get medium rare to rare. I let it rest for about 1 hour before serving because was busy finishing everything else. Got rave reviews, even from my picky parents! This was so easy and so delicious. I am so excited about my first prime rib!!! Don't be nervous, this really is so easy and so awesome. I think the meat thermometer really is key, plus the delicious rub. Tasty!
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Bread Pudding II

Reviewed: Dec. 25, 2012
Perfect bread pudding! It was so light and fluffy and got rave reviews from my family. I used 3 eggs per the other reviews (they were small ones which made me nervous, but it turned out great), and also 1/2 cup of sugar. I used french loaf with the crusts cut off and cause i didn't have enough, i used a bit of hawaiian king bread. I soaked some raisins in whiskey, and sprinkled those on top. Everything else was per the recipe exactly. I did let the break pudding hang out in the fridge for about four hours before cooking. I also made a whiskey sauce to pour on top from the 'bread pudding with whiskey sauce" recipe. It was really awesome. Highly recommended. Pretty awesome.
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Succulent Pork Chops

Reviewed: Sep. 13, 2012
This came out perfectly!! My husband was so impressed. I just chopped up two cloves of garlic, a little bit of ginger (1/2 the amount of garlic), and then added the sage and salt per the recipe. I only used two pork chops and seared them in a pan. I seared it on medium high on one side, and then turned it down to cook the other side. 7 minutes on each side would have been way too long for my particular chops... I cooked it more like 5 minutes on one side, and 4-5 on the other. It was a touch on the salty side, but that just made it extra delicious. I would tone down the salt if cooking only two chops next time, because all that salt probably isn't very good for you, but excellent recipe! Great flavors.
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Fresh Fruit Cobbler

Reviewed: Sep. 13, 2012
Made this tonight and my husband said, "amazing." :) I sprinkled some cinnamon, nutmeg, and some sugar on top of the cobbler and it smelled amazing. Made it with one large peach, one pear, and one apple. Delish! I also made homemade whipped cream with it, which went perfectly. Definitely a keeper and a way to use up extra fruit!
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Herbes de Provence Roasted Chicken and Potatoes

Reviewed: Sep. 13, 2012
I made this and it came out delicious! I wanted a recipe with herbes de provence but didn't realize until i was about to make it that it called for a proprietary spice packet. I used the herb mix that I already had, but I added more salt and pepper to it, since the McCormick version has salt in it. Also, I think the lavender scent and flavor can be way too overpowering, depending on the spice mix. I did 50% herbes de provence, and 50% italian seasoning (upon my research, they had very similar herbs minus the lavender). During the last few minutes of cooking, i broiled it to brown the top of the chicken. This came out perfectly!! Everyone loved it. Super easy and flavorful.
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