sadie Recipe Reviews (Pg. 1) - Allrecipes.com (1504653)

Nancy's Chicken in Puff Pastry

Reviewed: Feb. 18, 2009

We thought this was just okay. It looked great and the chicken was juicy and tender, but it lacked flavour, even though I dredged the chicken in seasoned flour before browning, and added Dijon mustard and fresh parsley to the herbed cheese. It definitely needed the lemon sauce I served on the side for a flavour boost.

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1 user found this review helpful

Libby's® White Chip Pumpkin Spice Cake

Reviewed: Sep. 29, 2005

This cake is excellent for a no-fuss doctored mix cake, but in my opinion it's not quite as good as a scratch cake which is why I only rated it 4 stars. I took it to work and it quickly disappeared. It's moist and tender, cuts beautifully and the flavour is nice and spicy. I didn't have any problems getting it out of the pan. It dropped right out. I made a few changes to the recipe. I added an egg, added 2 teaspoons pie spice, substituted cinnamon chips for the white chocolate chips, used a cake mix with pudding in it, and frosted with a thick caramel frosting sprinkled with Skor bits instead of the white chip cinnamon glaze.

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2 users found this review helpful

Poppy Seed Bundt Cake I

Reviewed: Aug. 19, 2005

Excellent! Moist and dense, with a light tender crumb. The cinnamon flavour is very subtle. I used 2 3/4 cups of cake and pastry flour instead of all-purpose, increased the poppy seeds to 1/2 cup, and added 2 tablespoons of vanilla sugar to the buttermilk/poppy seed mixture. The cake tested done at 45 minutes. Should start checking at 40 minutes. Used a 12 cup bundt pan, and the cake, after cooling, was fairly deep. I added a vanilla glaze after the cake had cooled. A definite thumb's up from everyone who tried it.

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13 users found this review helpful

Chocolate Ganache Icing

Reviewed: Nov. 16, 2004

Excellent! The only change I made was to add 2 Tbsp. corn syrup to the ganache after I removed it from the heat. The frosting was creamy, smooth, and shiny...just what I was looking for. When it's chilled it tastes like the filling in a truffle.

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162 users found this review helpful

Chocolate Pudding Fudge Cake

Reviewed: Nov. 6, 2003

This cake is excellent. It's rich, moist and intensely chocolate. I tweaked the recipe slightly and used 2 cups of mini chips in the batter instead of the regular chocolate chips, substituted 1/2 cup Kahlua for the water, and used a BC Chocolate Fudge cake mix instead of Devil's Food. As most reviewers discovered, it takes about an hour to bake and as a matter of fact, I think mine took longer. I made a Chocolate Kahlua Glaze instead of the one in the recipe.

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69 users found this review helpful

Creamy Blueberry Pie

Reviewed: Oct. 19, 2003

This pie is delicious, regardless of whether you eat it cold, at room temperature, or warmed in the oven (our favorite). I added an extra cup of blueberries so didn't cut back on the sugar in the filling, used 3/4 cup of sour cream, and added a bit of grated lemon peel (one lemon). I put a bit less sugar in the topping as some people suggested, and added 1/2 tsp. of cinnamon. We didn't find the topping too crunchy at all...it was perfect. I baked the pie at 400° for 20 minutes, then reduced the temperature. It didn't require any additional baking time. This recipe is definitely a keeper and I think you could use it for raspberries and cherries as well.

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0 users found this review helpful

Pumpkin Cheesecake Pie

Reviewed: Oct. 19, 2003

My family doesn't care for pumpkin pie but loved this smooth, creamy version of it. I made a gingersnap crumb crust rather than the crust in the recipe, and added another half package of cream cheese to the filling. I may try using two full packages the next time I make it. Unlike a cheesecake, you don't really taste the cream cheese, but I'm sure that's what makes this pie a cut above the traditional pumpkin pie. It was absolutely delicious, and everyone was disappointed when it was gone. I found it took a few extra minutes to bake. The center was still a bit wobbly when I removed the pie from the oven, but firmed up after it had cooled.

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20 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Oct. 19, 2003

Delicious!! This frosting is amazing. Everyone loved it.

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2 users found this review helpful

Oatmeal Cinnamon Chip Cookies

Reviewed: Aug. 24, 2003

I was a bit disappointed in these cookies. I didn't find the cinnamon taste overwhelming...if anything I thought the cookies were a bit bland. I didn't have the full 1 2/3 cups of cinnamon chips as a package only gives you about 1 1/3 cups. I added 1/3 cup of mini chocolate chips along with the raisins. The cookies are nice and chewy, but I have other oatmeal cookie recipes that I like better so I wouldn't make this one again. If you don't have an oatmeal cookie recipe that you love, this would be a good one to try.

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1 user found this review helpful

Three Pepper Chicken

Reviewed: Jul. 24, 2003

This is a tasty chicken dish that is great for a family meal, but I wouldn't serve it to company. It's quick and easy to prepare, but does require some tweaking. I used 2 chicken breasts but doubled all the other ingredients. I didn't have saltines so used bread crumbs mixed with a heaping teaspoon each of basil and oregano, 1/2 teaspoon each of seasoned salt and garlic powder. I also added 1/2 cup dry white wine to the sauce. I had to add more butter when browning the chicken. I'll definitely make this again as we enjoyed it.

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5 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 12, 2003

These cookies are delicious. I took them into work and they disappeared in a flash. No one found them too sweet. I used an ice cream scoop for the dough, and ended up with 30 cookies that were a little over 3" in diameter. They spread a bit more than I expected so I'll try chilling the dough the next time...and there will be a next time! I used parchment paper and the cookies were a lovely colour. These cookies are awesome if you nuke them in the MW for a few seconds before popping into your mouth. Very addictive. I'm going to use Smarties or M&M's for the next batch, but imagine that white chocolate, peanut butter chips, Skor bits, macadamia nuts, sliced almonds, dried cranberries...the choices are neverending...would also be good. Sadie

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2 users found this review helpful

Applesauce Bars

Reviewed: Jun. 12, 2003

These bars are wonderful. They're unbelievably light and moist. I made them in an 8 X 12-inch pan and they are just a nice thickness. They were done in about 18 - 20 minutes. I used a glass pan so reduced the oven temperature to 325F. I didn't make any changes to the recipe except for the icing. I had some chocolate cream cheese icing left over from another cake so used it instead of the icing in the recipe. Thanks for sharing this recipe.

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5 users found this review helpful

Scottish Oat Scones

Reviewed: Jun. 3, 2003

I love scones and thought these were wonderful. They're not too sweet so you can almost convince yourself you're eating something that's healthy! They're nice and crispy on the outside but the texture is quite light. I added 1 tsp. cinnamon, about 1/4 cup chopped crystallized ginger, the zest from one orange, and 3/4 cup dried cranberries. Definitely a "keeper".

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4 users found this review helpful

White Chocolate, Chocolate Cookies

Reviewed: Jun. 2, 2003

Definitely a keeper. These chewy, fudgy decadent cookies are just what a chocoholic is looking for. I took them out of the oven at 8 minutes even though they seemed quite soft. After they'd cooled completely they were crispy around the edges and soft and chewy on the inside. I had rainbow coloured chips that I wanted to use up so substituted them for the white chocolate. The white chocolate would be nicer, though, and I'll definitely use it the next time, but will substitute chopped white chocolate for the chips. I like the way the white chocolate chunks spread a bit while the coolies are baking. Thanks for a delicious treat.

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21 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: May 5, 2003

This truly is an awesome carrot cake. I've tried many different recipes and this one is the best so far. I altered the recipe following previous suggestions and only used 3/4 cup oil...I added 1/2 cup applesauce and drained most of the juice from the pineapple. I doubled the cinnamon and added 1/2 tsp. each of cloves and nutmeg. We aren't too fond of chopped nuts so I only used about 1/3 cup, and I added 3/4 cup raisins. This recipe is definitiely a keeper and takes no time to make. Thanks for sharing.

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4 users found this review helpful

Apple Scones

Reviewed: Apr. 29, 2003

I was a bit disappointed with these scones. The dough was very crumbly and needed too much handling to get it to stick together. Forget about kneading. The baked scones were not light and flaky, probably from the excessive stirring, and you couldn't taste the apple (I used Granny Smiths). I added about 1/3 cup crystallized ginger which did improve the flavour. I'll try this recipe once more (I hate to give up on something on the first attempt) but will add a bit more milk to the dry ingredients which will hopefully cut down on the stirring.

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2 users found this review helpful