Caelan16 Recipe Reviews (Pg. 1) - Allrecipes.com (14614195)

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Caelan16

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Chicken Noodle Soup

Reviewed: Jan. 11, 2015
I have made this several times and it is very forgiving! I do not use butter to sautee, we used EVOO. I also shredded the chicken instead of chunking it up and we liked that much more. We used low sodium no MSG chicken stock instead, as that is the base for any of our chicken soups in this house. We also added double the amount of egg noodles as we wanted a heartier soup. So good the next day and the day after as left overs! This has been made at least a dozen times in the past few months in our house and it always disappears. We did freeze one batch and then re-heated it about three weeks later and it was still very good.
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Strawberry Cake Filling

Reviewed: Jan. 11, 2015
Loved this, used it as a King Cake filler since we are a lactose intolerant household and can't do the usual cream cheese mixes. I made it with fresh strawberries chunked up. After cooking I did put it into a blender for 2 or 3 pulses to break up the chunks of strawberries for the consistency I wanted inside the cake. It sat in the fridge overnight and came together nicely and was plenty thick enough for the cake the next morning. I added a few drops of red food coloring to get it to pop a little more, and I wanted that contrast with the white dough of the king cake. Cake out wonderful and it was the first time I had ever made a fruit filling. Will definitely be using this again for another King Cake this week.
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Mama's Balsamic Vinaigrette

Reviewed: Jun. 19, 2014
Made this exactly as described. I used a very good dark balsamic vingagrette from Modena. Would make it with slightly less oil next time, but that is just our tastes. Will definitely use this from now on as a great lactose free salad dressing in our household!
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No Bake Chocolate Oat Bars

Reviewed: Jun. 19, 2014
Made this yesterday as a surprise dessert and it came out great! Was VERY rich, so we could only eat a small square of it. Put it in the freezer for 3 hours, then took it out to sit on the counter for 30 minutes before cutting it up. Did not get the defined layers like the pictures, so I think next time I will let the chocolate cool before putting on the top layer of oats. Was still really good! Made it exactly as directed.
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Classic Peanut Butter Cookies

Reviewed: Mar. 5, 2013
These were yummy and I don't even like peanut butter very much. I followed another reviewers advice and added more peanut butter and they still came out fantastic. I have made several batches of these things and they are always consumed quickly by friends at parties. Love these
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Apple Oatmeal Cookies II

Reviewed: Mar. 5, 2013
Was a little disappointed they didn't come out more like traditionally oatmeal cookies but they were still tasty. After the first dozen I switched to making them muffins instead of cookies and they make great muffins! The only thing I changed was using unsalted butter instead of margarine. If you like them a little sweeter you can put a small amount of sugar in them in addition to the honey. I made the second batch with about an eighth of a cup of white sugar in addition to the honey and they were noticeably sweeter without busting the belt line. I will not make them as cookies again but will definitely make them as muffins again as snacks or breakfast muffins. Very hearty and tasty!
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Restaurant Style Egg Drop Soup

Reviewed: Mar. 5, 2013
Loved this! I was very stingy with the ginger and glad I was! This stuff also was wonderful the next day, even better than the first day! I added a small amount of finely chopped onion and celery and it added just enough flavor. I also added just a small amount of soy sauce, like a teaspoon. This is now a staple in our household now!
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Hot and Spicy Tofu

Reviewed: Mar. 5, 2013
Have to say I liked the sauce without the green chilis but will definitely not make tofu again! This dish would be yummy with chicken or strips of beef but we could not get over the tofu taste. I even marinated it in soy sauce ahead of time as other reviewers suggested. I will keep the recipe for the sauce and use it to make another stir fry with meat! LOL.
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Real Italian Calzones

Reviewed: Mar. 1, 2013
I made these as described with ingredients, but instead made 8 smaller pockets so they could be taken as leftovers (since there are only 2 people in my household.) I consider myself a novice cook with the only knowledge gleamed from this website and reviews from other users. These came out so yummy. The outside was firm but still soft and chewy inside. We would have liked to have more "stuff" inside, so in the future we plan to add more cheese, some additional veggies, and try different meats. We had a jar of pizza sauce in the cabinet already, so we used that to dip into. It was great fresh made and re-heated well the next day. As long as you have about an hour and a half to make a dinner, this is fabulous and a fun choice. We will make these at our next party and allow guest to pick from a variety of "pizza toppings" and let them make their own calzone! Friends are looking forward to it already.
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Mom's Chocolate Chip Cookies

Reviewed: Feb. 8, 2013
Made exactly as the recipe listed and they were phenomenal. Anyone familiar with Publix chocolate chip cookies, these are it! As someone who grew up with Publix but now lives in a part of the country w/o them, I miss their cookies! I have been searching for a recipe to recreate them and this is very very close. I used Semi-sweet chocolate chips (a 12 oz bag), and a small cookie scooper and hand made a few. They do not spread very much with the scooper, so they came out looking like chocolate chip cookie dough ice cream scoops, still good and made nice little hand held snacks for people. The hand made ones were larger and flatter, and these tasted just like the Publix cookies I mentioned earlier. It made about 50 smaller cookies (about an inch across full cooked), and about 10 larger cookies (about 3 to 4 inches across fully cooked), so this recipe will make A LOT of cookies! They also stayed really well for up to 4 days, unlike some other cookies that turn to concrete 24 hours after baking, in a paper towel lined tupperware container. I have read some other reviews suggesting to make it with various other flavors of pudding mix, and I may try a few of those, but the fact they taste so much like my coveted Publix cookie, I doubt I will mess with this recipe much. Def recommend and will make more!
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Snickerdoodles IV

Reviewed: Feb. 8, 2013
Just made these this morning to try out as gifts for people and these are by far the best I have ever had. They were soft on the inside and just slightly crispy on the outside. I made them exactly as the recipe described, used a Sil-Pat mat for the cookie sheet, and they backed for 7.5 minutes each at 400. They don't look quite done when you take them out, but trust me they are! I left them on the sheet for 3 minutes, then transferred to wire racks. Another tip: When making the balls of dough, I would suggest making all the balls first, place them on a plate, and THEN start rolling them in the sugar/cinnamon mixture. Otherwise, you end up with that mixture coated to your fingers and it ends up in the dough if you make the ball and then roll it immediately. May not bother some people, but I really wanted the inside of the cookies to be that crisp clean look and the cinnamon to be just on the outside. These cookies spread on me quite a bit, so I put 9 1-inch diameter balls on a standard 40X30 inch sheet. Also, I flattened out the balls with my thumb like my grandma showed me, so they were roughly 1/4 to 1/3 of an inch thick. The thicker ones puffed up more while cooking and then deflated as they cooled, so they were not as crisp as the thinner ones, but still very edible. Will def make these again, only change I would consider is adding more cinnamon to the coating mixture.
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Chicken Curry II

Reviewed: Jan. 8, 2013
As our first attempt at curry this came out really well. In the future, we will cut back on the amount of potatoes this recipe calls for as it felt a little more like spicy potato soup with chicken in it. So maybe 2 big baking potatoes instead of the four it called for (for the 2 people in our household).But we served it over jasmine rice, and it was delicious! We have made it both with and without the garam masala. Without it, it still has a curry flavor without the hotness, and with it it was very tasty. Will become a staple in our household.
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