RLB1530 Recipe Reviews (Pg. 1) - Allrecipes.com (1469246)

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White Chocolate, Chocolate Cookies

Reviewed: Sep. 29, 2010
These were SO GOOD!!!! I did as another reviewer suggested and only used 1 1/4 cup of flour and added a box (3.3 oz) of white chocolate instant pudding (just add the dry mix, you beat it in with the wet ingredients right after the eggs. Don't prepare the pudding!). I used 1 tsp baking powder, 1 tsp baking soda, and added 1 tsp vanilla. 9 minutes in my oven was perfect. The cookies were not flat at all. Try these changes and you'll love them!!!!
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3 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 30, 2010
This was SOOOO GOOD! This is the only lasagna recipe I'll use. I followed the recipe almost exactly, except for a few changes: used only about a tsp of salt, doubled the garlic and basil, added extra parsley, used a full pound of ground beef, and a full pound of shredded mozzarella (it was a mozz/provolone combo). Very yummy!!
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4 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Jul. 5, 2008
This is one of the best recipes we have had. It was excellent. As previously suggested, I used 4 very large cloves of garlic instead of 3. We also increased the basil (use only fresh basil) from 2 Tablespoons to 3 tablespoons. It was great, my 3 year old daughter who has not liked shrimp in the past ate 2 full big shrimp. My whole family loved this recipe!!!
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1 user found this review helpful

Classic Waffles

Reviewed: Jan. 13, 2008
These were really good! I took two recommedations from others: 1) separate the egg whites and yolks. With a hand mixer, beat the yolks and the other liquid ingredients together, and then beat it together with the dry ingredients. In a separate dish, beat the egg whites until thick. FOLD the egg whites into the rest of the mixture and you're ready to go! I think this did make a difference, making the waffles nice and thick. 2) Put the waffles on paper towel for a minute when finished cooking to absorb the moisture. I had never done that before and I think that helped too! I did make one other change, and put in an extra tsp of vanilla. These turned out great and the flavor was wonderful! Will definitely make again!
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2 users found this review helpful

Aunt Jewel's Chicken Dressing Casserole

Reviewed: Nov. 19, 2007
This was really good and pretty easy. I made a couple of changes, per others' suggestions: 1) used TWO 6 oz pkgs of stuffing with 1.5 cups of chicken broth (I thought the cornbread stuffing was really good); 2) sauted garlic, 1/2 chopped onion, and celery in butter first, then mixed it in with the stuffing mixture; 3) added onion powder, sage, and rosemary to the stuffing mixture. My only problem was that I bought a rotisserie chicken, already cooked, from our store and that wasn't quite enough chicken for this dish. However it saved a bunch of time! Next time I will add more chicken. These amounts were perfect for a 9x13 dish. I cooked mine for 35 minutes total uncovered and it turned out wonderful! With these changes this is an excellent recipe!!!
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66 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 26, 2007
Wow, this was really tasty!! I would highly recommend this recipe. These are the changes I made based on others' suggestions: 1)use beef broth in place of water 2) I used a 2+ lb chuck roast with 2 seasoning packets and 1 tsp of everything else 3) shred the beef and let sit back in the juices for the last 1/2 hour. 4) serve on rolls with provolone cheese! With these changes it turned out really good!!!
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1 user found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Apr. 9, 2007
These pork chops were great! They tasted wonderful and were SO easy to make. I made as the instructions said, however I used a little more seasoning than recommended, skipped the butter and used olive oil only, and made extra sauce. The sauce was REALLY good and is what makes the recipe. Great combination of flavors. Definitely try this one!!!!
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 28, 2007
WOW...these are great sugar cookies. Exactly what I was looking for. I made them for my son's preschool class using dinosaur cutouts and they turned out great. What I liked best was that they were nice and thick and held their shape well. I was worried about them breaking due to the dinosaur shapes but they really didn't! They are very "sturdy" cookies and I would highly recommend this recipe if you're using cookie cutters. I will say..I made the recipe as is for my first trial run and the taste was bland. Fortunately I added little mini m&m's so that helped. The second time I took other reviewer's suggestions and used 3 cups of sugar (instead of the recommended 2) and 2 tsps of vanilla (instead of 1) and this made a HUGE difference with the taste!! Tasted like the kind you buy at the mall!! A couple other tips that others have also said: Refrigerate the dough for a couple hours before using...this helps a LOT if using cutouts; definitely use parchment paper, and watch them when they cook! They cook fast! My dino cookies only needed about 5 minutes (with 5 cookies on a pan). Seriously, try these cookies with those changes and you'll love them!!!
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2233 users found this review helpful

Chicken Milano

Reviewed: Dec. 22, 2006
This recipe was awesome!! Very tasty. My only complaint is that it is more work and required more prep time than it appears. However the end result was well worth it. My recommendations would be to definitely double the sauce. Also I used the tip of cooking the chicken in the oil from the tomatoes (I used a big jar of sun-dried tomatoes packed in oil, worked great)and this really added flavor. I also used 1 C. chicken broth and 1 C. wine. I cut the chicken into strips before cooking, and dipped them in egg and italian bread crumbs. Oh, and I skipped step #3 altogether because the grease after cooking the chicken looked really gross!! (too many burned pieces!) Overall a really good recipe!! Will definitely make it again!
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2 users found this review helpful

Apple Betty

Reviewed: Dec. 3, 2006
This was REALLY good! Just like apple pie without the crust. Served warm with ice cream, it's awesome (and makes the house smell great too!) The only problem I had was that there was a watery liquid throughout the apples that was kind of weird. I'm thinking it was from the orange juice so next time I will leave that out. Also, I used 3.5 apples (4 cups worth) and next time I'll use more. I baked mine for 45 minutes and that was too long as the apples were a bit mushy. Overall, we really liked these and will definitely make again!!
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3 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Jul. 19, 2006
Oh my gosh...these potatoes were awesome! And so incredibly easy. Really a great "make ahead" recipe. I made this in the morning and then put it in the slow cooker later in the afternoon so it was ready for dinner. I used red potatoes with the skin on and they were great! I too skipped the butter at the end (wasn't necessary). FYI..I used a 3 lb bag of small red potatoes and this would be PLENTY for 6 adults for dinner. 3 hours on low in the slow cooker was perfect! This one is a keeper!!!!!
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218 users found this review helpful

Herbed Pork and Apples

Reviewed: Jul. 19, 2006
This roast was awesome! I used a 2.5 lb roast and cooked it for a total of 2 1/2 hours uncovered. It was PERFECT! Very moist. I put apple cider and water in the bottom of the roasting pan which helped to keep it moist. I added the apples and onions for the last hour of cooking and they turned out great. I too skipped the whole syrup/juice/gravy thing only because I didn't want to bother. Instead I used two pork gravy packets, and used 1/2 cup of cider in it and the rest water. OH...also make sure you put the rub on the night before and wrap in plastic wrap, then let sit in the fridge overnite. This really helps lock in the flavor. This one is definitely a keeper!!
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18 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jan. 25, 2006
WOW...these were AWESOME!! I've never made tomato bruschetta before and these I would definitely make again. Tried them out on family this weekend before I take it to a party next week. Got rave reviews! These are the things I changed: 1) Used 2 cans of petite diced tomatoes rather than cutting up tomatoes. (Tasted great and much easier!) 2) Our grocery store didn't have sun-dried tomatoes so I used sun-dried tomato spread...worked great! 3)Definitely brush the bread slices w/olive oil first and throw in oven for 5 min at 400 degrees. Bread was not at all soggy, yet not too hard either 4) Use both parmesan (fresh) and mozzarella on top. 5) put back in 400 degree oven for @5 min till cheese melts. Very good stuff!!
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336 users found this review helpful

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