ECHO1272 Recipe Reviews (Pg. 1) - Allrecipes.com (1535854)

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Chocolate Covered Potato Chips

Reviewed: Nov. 27, 2013
I made these exactly as written. It's a good 'launching point'...the flavor is good and it's pretty easy. My 3 stars is based on the recipe as written. The second time I made them, I did so based on what I learned from the first time: I used candy coating discs with just a handful of chocolate chips thrown in. Great flavor and they set up much firmer than straight chocolate chips. No need to worry about the temperature...just whisk and 'nuke' til fully melted. I used ridged Kettle chips. They're sturdier, hold up better to the chocolate and you actually get a potato chip flavor afterwards. I held an end of the chip, dipped all but about 1/4 of the chip into the chocolate, gently wiped the excess chocolate off on the side of the bowl, laid the chip on a cooling rack (laid over a jelly roll pan) and added just a SMALL pinch of popcorn salt across the top. We're huge fans of the salty/sweet combo and this is the 'icing on the cake' for that. Allowed them to 'set' and stored in an airtight container.
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14 users found this review helpful

Beef Pot Roast

Reviewed: Apr. 10, 2012
Loved this ! The more color you get on the sear, the more flavor your roast will have. And a cast iron skillet is perfect for this recipe, as it goes from stove top to oven and the cast iron will get you a sear that no other pan can. When you're plating this, scoop up a generous portion of the onions and garlic off the bottom of the pan and serve them over some great mashed potatoes. They were the absolute best part of this !!! One warning: Watch the roast weight. I did a 2 pound but failed to reduce the cooking time as the original recipe is written for a 4 pound roast. It came a bit overdone (still delicious) but that was entirely MY fault.
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5 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Mar. 30, 2011
As written, not tangy enough for me and it had zero lemon flavor. (to be fair, I want to KNOW I'm eating a lemon bar) Then I made them using the "most helpful" changes. Too eggy. The search continues...
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2 users found this review helpful

Pecan Pie V

Reviewed: Feb. 25, 2011
Really a nummy pie ! My only recommendations/changes: When I put the filling into the crust, it only filled it half way. So I mixed up another 1/2 c brown sugar, 4 tbs white sugar, 1 egg, 1/2 tbs flour, 1/2 tbs milk, 1 tsp vanilla and 1/2 more pecans. It filled the 'shell' perfectly and looked amazing. I followed the other suggestions of lowering the heat: 10 minutes at 350, then 40 minutes at 300...just til small cracks appeared in the surface. My family really LOVED this Pecan Pie !!
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10 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jan. 27, 2011
For those who had their eggs crack after carefully lowering them into the boiling water? It's because the ice cold eggs are hitting boiling water. Allow the eggs to get to room temp and this recipe works perfectly. And use cool water to cool them down, not ice water...again, it's the super hot hitting the super cold that will cause the shell to crack. Also, if you're making Deviled eggs and want the yolk perfectly centered in the middle of the egg, GENTLY stir the eggs for about 2 or 3 minutes after placing them in the boiling water.
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33 users found this review helpful

Pie Crust IV

Reviewed: Oct. 27, 2010
A really flaky, great pie crust !! If you're doing a two crust pie, you'll need to double the recipe. I used half butter and half Crisco and it was great. Also, drop some ice cubes into a one cup measuring cup then top with water. After it's sat for a few minutes, the water is perfect to use. This crust is super easy to use if you roll it into a ball and chill it for a few hours first. Then, take it out of the fridge and let is sit for a few minutes before you roll it out so that it doesn't 'crack'. I have to say...if you're using this on a savory pie/casserole, it's perfect as written. For a sweet pie? I stir about 4 tbs of powdered sugar into the flour before I mix it with the shortening. It just NEEDS that wee bit of sweetness.
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Apple Pie by Grandma Ople

Reviewed: Oct. 27, 2010
When baking, I always make something the first time with no alterations. I have to say, this pie was much better the second time. We like apple pie with spice and you'll notice there is NONE in this pie. Also, unless you slice your apples so thin you can read through them, the apples will NOT cook in the prescribed time. Second time, I added cinnamon and a dash of nutmeg, and cooked it a total of an hour and 10 minutes. Much better. Also, the first time I didn't understand about pouring the sugar OVER the crust, so I concentrated the sugar into the holes of the lattice work. Wrong. The crust came out pale and insipid. Second time, I used a pastry brush and lightly brushed the entire top crust and THEN poured the rest of the sugar over the pie crust. Came out gorgeous looking !!!
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2 users found this review helpful

Belle's Hamburger Buns

Reviewed: Oct. 19, 2010
First time I made these, I measured instead of weighed the flour...5 1/2 cups precisely. Second time I weighed the flour instead and got a much lighter, much less dense bun, which we vastly preferred. I would say, too, that 'larger than a golf ball' might be a bit small. I pulled the dough the size of small lemons. I was looking for a bun that wasn't huge and fat in the middle,too, so I let them sit for 5 minutes and THEN flattened them. Seriously flattened them...they WILL rise again in the oven. That way, they didn't get fat and overly doughy in the center. I also added dried onion to the dough and used garlic salt in place of regular salt. Also, be sure and brush the entire bun with the egg/water mixture if you want the entire bun to have that lovely, shiny finish.
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3 users found this review helpful

Baklava

Reviewed: Aug. 20, 2010
This is a great recipe ! A few minor changes: I used 1/2 tsp more cinnamon, roasted and salted the nuts (I used pecans), then added a tbs of sugar to the nut/cinnamon mixture. As far as the butter...go easy. I use a cheap paint brush from Home Depot in my kitchen ($1, use it for a month, toss it...MUCH cheaper than a pastry brush). When you put the butter on the phyllo, don't brush, dab. Otherwise, you'll tear the phyllo. And every bit doesn't HAVE to be drenched in butter...it will be soggy and icky if you use too much butter. I used only a 3/4 of a cup and even that was a bit much. The goal is flaky/nutty/honey tasting, not soggy butter tasting.
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6 users found this review helpful

Baked Pork Chops I

Reviewed: Aug. 20, 2010
This really was good. I used boneless, center cup chops and they were SO moist and tender. These chops, mashed potatoes and fresh green beans made for a fantastic dinner. Be sure to REALLY season the chops before you dredge/dip them or they'll be bland. I seasoned the flour as well. The 'gravy' going in was bland, but after it cooked with the juice from the chops in the oven, it was great. When I put them in the oven, I also added a whole sliced onion...YUM! I tried this again, but with chicken (and added onions and sliced mushrooms) and had the same great success.
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Sean's Falafel and Cucumber Sauce

Reviewed: Aug. 6, 2010
This was really, really good !! When you fry these, get the oil HOT...just this side of smoking. If your oil isn't hot enough to get a quick crust on the patties, they WILL fall apart. And make sure you get a good dark, golden crust on them. It matters.
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2 users found this review helpful

Honey Mustard Dressing II

Reviewed: Jul. 7, 2010
This is REALLY good !!! I quadruple the recipe every time I make it and keep it in a mason jar in the fridge. If I needed to stress anything, it would be not to use your ordinary, cheap yellow mustard. Amp it up a bit and use an artisan mustard...it makes a HUGE difference. Fabulous on a salad, but really good as a dip with fried chicken strips, etc. I used a smidge more lemon juice to 'brighten' up the flavor a bit, too. This recipe is a keeper !
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1 user found this review helpful

Crusty French Bread

Reviewed: Mar. 24, 2010
Delish ! Use your Kitchen Aid if you have one and this gets super easy. I tossed some fresh rosemary into the dough, brushed the top with good extra virgin olive oil and fresh cracked sea salt. As one reviewer recommended, toss a handful of ice cubes directly onto the bottom or your oven. The steam will give your bread that great, crunchy, flaky crust that French bread is known for.
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1 user found this review helpful

Unbelievable Rolls

Reviewed: Feb. 3, 2010
Meh. Very bland and more of a biscuit than a yeast roll...which is what I was looking for. I've worked with yeast for years, so it's not that I didn't know how to proof it, etc. Didn't vary the recipe at ALL. They looked great, and rose nice. But definitely a biscuit...not a light and fluffy type of roll. Not bad...just not what I wanted and lacking in flavor.
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Baked Potato Skins

Reviewed: Dec. 7, 2009
These are the same ones we make and love...with a few notable differences: We use olive oild to LIGHTLY brush the skins (you only need a tbs of oil), then we broil them, not bake them. Before we fill the skins, we shake some Lawrys Seasoned salt on the insides. When we load them up, we also add onion with the bacon and cheese. Sometimes, we'll also add jalapenos. For those who found them without taste or 'boring'....try them again and let your imagination be your guide. Bacon and cheese are just the launch point. There is SO much you can do with these !!
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Bacon Wrapped Brown Sugar Smokies Dipping Sauce

Reviewed: Jan. 1, 2009
Yikes...must just be us, but this went uneaten. I ended up pulling it off the table and replacing it with BBQ sauce. In all fairness, though, no one at our party like the Bacon Wrapped Brown Sugar Smokies, either but they said they were better without this sauce. Sorry
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1 user found this review helpful

Bacon Wrapped Smokies

Reviewed: Jan. 1, 2009
We were SO looking forward to trying these. I mean...you can't go wrong with bacon, sausages and brown sugar, right? Eh, wrong. I was hoping for that great salty/sweet combo, but all we got was the sweet part, with crunchy hard set brown sugar and UBER grease. There are so many variables in making these, perhaps we just didn't have it 'right'. I used our favorite bacon and some good smokies and this still went uneaten on New Years Eve. Even my husband who eats anything only had 2 and walked away. It was the only thing uneaten on our buffet for 50 people, so my husband and I weren't the ONLY ones who didn't like them.
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2 users found this review helpful

Sloppy Joes II

Reviewed: Dec. 16, 2008
I made this as written the first time and it was a little dry and sweet. Second time? I used a full cup of ketchup but it was half Balsamic Ketchup and half BBQ sauce. I added fresh garlic when browning the meat and then a healthy splash of vinegar when I added the other ingredients. The vinegar adds that Sloppy Joe 'tang' and takes away some of the sweetness at the same time. It was perfect and a keeper.
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1 user found this review helpful

Best Lemonade Ever

Reviewed: Apr. 20, 2007
The family likes this recipe. The only changes I make is I juice 4 lemons (which gives about 2 cups) and I also juice one orange into it. The orange "rounds out" the flavor. Also, to get the most possible juice from your lemons? Nuke each lemon for 30 seconds, turn over and then 30 seconds more. Makes a big difference in the amount of juice you get and makes it easier to juice them in general.
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61 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Mar. 8, 2007
"Soft" is right. The cookie dough is like cake batter and virtually impossible to "roll" into anything. Even after putting the dough in the fridge overnight, I had to use two spoons to work back and forth to drop it into the sugar (and you'll need WAY more than 1/2 a cup of that). The cookies come out like round, flat cake. Sadly, we're not a fan of this cookies texture or general taste at all, and we love ginger/molasses cookies. The flavor was 'alright' but soooo not worth the mess and work. Back to my tried and true recipe.
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4 users found this review helpful

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