Lambchop Recipe Reviews (Pg. 1) - Allrecipes.com (1484054)

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Icelandic Pepper Cookies

Reviewed: Dec. 30, 2009
Ah, THESE were the cookies that saved the day. Delicate flavor and beautiful shiny texture. My daughter came to TX from Portland OR, and we chose 4 recipes from this site for our Christmas cookie-baking tradition. Two were horrible (too much baking soda!!), and one was just OK, but this one is an OUTSTANDING cookie!! I am clove-shy because it can overpower a recipe and give it a medicinal taste, but my daughter insisted on following the recipe, and the spices are delightful, very well-balanced. The dough was very sticky even after chilling overnight, but it could be rolled with much extra flour sprinkled about. We discovered, when we forgot one batch, that it improves the flavor, if you cook them twice as long as recommended, or to taste. They were almost burned at 18 minutes, but the flavor was developed into a very pleasant burnt-sugar taste, of which I am very fond. So cook them as long as you dare. I think they're better almost burned.
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2 users found this review helpful

Turkey Soup with Slickers

Reviewed: Nov. 25, 2006
Simply outstanding. Change NOTHING. Colorful and delicious. I got happy all over when I saw this recipe. To another reviewer: By "half dumplings, half egg noodles," I'm pretty sure Christine is referring to a cross between a dumpling and a noodle. When she made dumplings, my granny used to let me choose. She'd say, "Kid, you want strip dumplings or drop dumplings?" I ALWAYS chose the strips! So there's no ingredient left out; these are the noodles AND the dumplings, and they are to me the ultimate comfort food. They're not leavened, so be prepared for a bit of a gummy texture, which is not for everyone, but as for me, they're my FAVORITE. I like 'em gummy. :)
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19 users found this review helpful

Cranberry Dip

Reviewed: Dec. 20, 2008
This recipe is a great addition to a Christmastime appetizer buffet, simple to make and pleasing to the eye. Easy and delicious, just what I'm looking forward when things are so busy. I'm also puzzled by reviewers who add their own twist or don't carefully read a recipe and then proceed to give a recipe a lower rating because of their mistake! Indeed the recipe "did not state when to add the cream cheese," however it DID say, "...pour dip over the block of cream cheese on a serving dish." At any rate, the recipe is a keeper as written - guests scarf it up!
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26 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 29, 2009
My daughter and I made these Christmas Day and they are good cookies, chewy insides, crisp outside. We made without nuts because we didn't have any on hand, would have been better with pecans, but they were delicious.
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0 users found this review helpful

Uli's Onion Bacon Sauce

Reviewed: Jan. 24, 2013
Well. Who can argue with bacon deep fried in butter, and caramelized onions? Except maybe your cardiologist. Seriously, you wouldn't eat this every day, and it is one of those things that is just so darn good... so once in a while, why not. I'm thinking for instance when you make rouladen, spaetzle, and red cabbage. Ya gotta put somethin' on that spaetzle, right?
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3 users found this review helpful

Pink Fluff

Reviewed: Jan. 28, 2014
Too sweet. However, to make this less sweet and not at all gritty, double the amount of cottage cheese (blended or not, according to your taste - personallyI like the texture of cottage cheese in dishes like this) or add an equivalent amount of plain Greek yogurt. Also add an envelope of unflavored gelatin when you add the Jell-O but do not sprinkle it in; dissolve the Jell-O and gelatin in 1/2 cup of cold water (it will dissolve reasonably well with a little stirring) and then stir that solution into the other ingredients.
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Broccoli Cornbread

Reviewed: Dec. 30, 2006
Enh - I love broccoli & cottage cheese, but this cornbread had a rubbery texture and a somewhat bland flavor. It wasn't awful by any means, just disappointing.
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1 user found this review helpful

Chocolate Chip Peppermint Cookies

Reviewed: Dec. 30, 2009
I wanted to love these cookies, and almost did when I ate them submerged in milk, but a bite of this cookie by itself leaves a fishy aftertaste. Why?? Too much baking soda!!! When I make this recipe again, and I will, because I LOVE chocolate and mint, I plan to use about 3/4 tsp of baking powder and perhaps 1/4 tsp baking powder. Some recipes use baking powder alone. But when baking, beware of a preponderance of baking soda; it will ruin your baked goods. I just made the Soft Molasses Cookies I from this site, calling for 2 tsp baking soda, and had to throw them out - nothing could save them.
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2 users found this review helpful

Soft Molasses Cookies I

Reviewed: Dec. 30, 2009
I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie, and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour, but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again, I would use 1 tsp baking powder and 1/2 tsp baking soda.
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8 users found this review helpful

 
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