BLUCHIP Recipe Reviews (Pg. 1) - Allrecipes.com (1475068)

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Lemon Blueberry Bread

Reviewed: Aug. 4, 2012
I was really hoping this would be a great bread after reading all the rave reviews. This did not turn out like a bread for me. More like an overmoist, almost soggy, cake. Not what I am looking for in a bread. I also found it a little too tart, and I love lemon.
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Baked French Toast

Reviewed: Aug. 2, 2012
Yeah, this is pretty soggy if you make it with all that liquid. I was darn upset the first time I made it and it turned out to be a soggy mess. But it had a great flavor so I made some changes. I've been making this recipe, with alterations, for almost 4 years now and it really is scrumtious if you cut back on the eggs and liquids. I use 6 eggs and 1 cup of milk and 1 cup of half and half. I also add some fresh grated nutmeg (love that stuff!). I also increased the bake time to an hour. Some reviewers use 2 cups of half and half and I can see that working, too. Now using these alterations still keep it custardy, but definitely nowhere near as soggy as the original. I usually let it set for a few minutes before cutting into it. If you want it to be more like griddled french toast with crispy outsides, you will need to either reduce the liquids way more, or figure out another way to adapt this recipe.
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1 user found this review helpful

Cookie Press Shortbread

Reviewed: Dec. 20, 2009
Can you say "Walkers"? Because these are pretty darn close to that famous Scottish shortbread! These are more delicate and not as saturated with butter flavor as Walkers, but I actually liked these better. I had no issues with making them whatsoever and followed the recipe to a "T". Room temperature butter is essential, I think. For those who say this is not sweet or does not have much flavor, shortbread is not a sweet cookie. It is a butter cookie with a hint of sweet. And I thought the butter flavor came through very well. I used a cookie press which worked as well with this dough as it does for spritz cookies. I also rolled some into little balls and pressed them down with my finger making a thick disc. That also worked well. Thank you for the shortbread cookie recipe I have been looking for!
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8 users found this review helpful

Oatmeal Whoopie Pies

Reviewed: Jul. 19, 2009
Great recipe, thank you for keeping it traditional! I spent a great deal of my youth in Pennsylvania Dutch country, where whoopie pies are still pretty much a staple. The filling has always been made with Crisco and egg whites and I never heard of anyone contracting "food poisoning", ever. In fact, you will see most any version of a whoopie pie at any local bake sale, wrapped individually in wax paper (just like the Tastykakes of yore,sigh) and I would bet they were made from a recipe handed down through the generations which included egg whites in the filling. Whoopie Pies are what they are...changing anything out would be breaking a long-standing traditional recipe.
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0 users found this review helpful

Viva Madrid Spanish Chicken

Reviewed: Jun. 21, 2009
This was a little hearty for my taste. The bacon and onions lent it a very rustic flavor. My son enjoyed it more than my husband and I did. One thing, prepare to spend way more time than 35 minutes making this dish.
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1 user found this review helpful

Creamy Caramel Flan

Reviewed: Jun. 21, 2009
Not a traditional flan, the texture is definitely not an eggy custard. But it is a delicious treat for sure! My husband, always on the quest for the perfect flan, loved it even though it wasn't traditional. I did heat my pan in the oven while it was preheating to ensure the melted sugar spread evenly. I made the recipe as written and everything came out perfectly! I used a 10 inch round cake pan and it worked great.
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2 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: May 18, 2009
Amazing flavor! Tasted like my favorite barbecue chips, only hotter! My husband's first foray into grilling a tenderloin...but it came out great. This would be so fabulous on ribs...I can taste them now...Thanks for a great new grilling recipe!
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1 user found this review helpful

Tex-Mex Beef and Cheese Enchiladas

Reviewed: Jan. 24, 2009
This recipe is so delicious! It was everything I was hoping it would be. I found the spices to be just perfect, and I like my food flavorful, not bland. This makes an awful lot of sauce, so the next time I make this I will use half and freeze the other half for another meal. Great dish!
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2 users found this review helpful

Hamburgers and Ketchup Gravy

Reviewed: Jan. 22, 2009
This was okay...kinda like Salisbury Steak. Reminded me of those 1950s meals, simple but heavy. If you want to keep the meat bound together good, instead of bread crumbs use a slice of bread soaked in milk with the crust removed. Press the milk out and mix the bread into your meat. It also makes the burgers tender. A good tip for your meatballs, too.
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2 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 2, 2009
We all loved, loved, loved these! Great flavor. But one caveat...I am finding that with my newer oval crockpot it takes less time to cook my dishes than the recipe usually states, as was the case with this recipe. My peas would have been done in 4 hours, but I left them on low while we went to the movies and they were definitely over-cooked and more like a thick stew when we got back :-( Great taste nevertheless...but I sure do miss my old crockpot.
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0 users found this review helpful

Italian Sausage Soup

Reviewed: Nov. 3, 2008
Such a delicious soup from such simple ingredients! I used 50% less sodium beef broth and didn't need to add more salt. Used fresh Italian sausage from the butcher and guess what, hardly any grease left in the pot, just the yummy crusty bits! Bush's Northern beans are too mushy; they practically disintegrated from just the 15 minute simmer. I wouldn't use them again.
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6 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Oct. 6, 2008
Very peanutty, but sure not sweet enough. The other recipe on this site has a much better ratio of sugar to peanut butter in my opinion (and my mom's).
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3 users found this review helpful

Greek Chicken Pasta

Reviewed: Sep. 1, 2008
This was soooo good! The lemon juice really makes it taste so fresh! I used a can of diced tomatoes instead of fresh and added olives. Definitely use the feta cheese, it's a nice delicate cheese and adds to the wonderful and authentic flavor of this dish. Everyone loved it...delicious!
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2 users found this review helpful

Spicy Orange Teriyaki Marinade

Reviewed: Sep. 1, 2008
This was delicious, very flavorful. You can really smell the garlic and I was afraid it would be too much, but it wasn't. I thought the chili paste would make it hot, but it wasn't hot enough for me! I love food with a bite so I will add some pepper flakes next time. I used boneless rib pork loins that were $2/pkg and it took no time at all to cut them into bite sized chunks. I marinated them overnight and half the next day. Added cherries, green peppers and onions and made kabobs which came out very flavorful and tender. Company loved them and no one would ever guess how economical it was! We didn't grill them, Hurricane Gustav brought winds too high for that today! But broiled in the oven they came out great. Thanks for a fantastic recipe I'll use over and over!
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3 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Jun. 22, 2008
What an amazing combination of ingredients! We all love this dish and have made it several times now. Very flavorful!
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jun. 22, 2008
Amazing...my son's favorite dish! Served with fries to dip.
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1 user found this review helpful

Quick Cheeseburger Pie

Reviewed: Jun. 22, 2008
We really liked this! Beware, it's quite pickle-y, but that's what makes it a genuine, old-fashioned cheeseburger!
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1 user found this review helpful

Chicken Cordon Bleu I

Reviewed: Jun. 22, 2008
Simple and delicious! Doesn't get any better than that...
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Caramel Frosting V

Reviewed: Jun. 22, 2008
This never did set up for me even after I kept it in the fridge about an hour and a half before mixing. Adding confectioner's sugar only compromised the flavor. If I were basing it on taste alone, I would give it a 5, but since it was essentially not useable for my cake, I lowered it to a 3.
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Easy Chicken Tetrazzini

Reviewed: Jun. 22, 2008
This was really tasty! We all really liked it. I followed the directions exactly. When I cooked my chicken I sauted it seasoned with lemon pepper and a little garlic powder (after it soaked in buttermilk a bit). If you use unseasoned chicken I can see where the dish could be bland. But this was enjoyable...a great comfort food dish!
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2 users found this review helpful

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