SWEETIE79 Recipe Reviews (Pg. 1) - Allrecipes.com (1538340)

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Jimmy's Mexican Pizza

Reviewed: Oct. 13, 2005
I made this last night for my boyfriend's dinner, and he loved it. The only other thing that I did was double the meat, onions and refried beans; I made a double layer of this filling, and added 1 more tortilla to the top. (3 altogether). This really came out wonderful. Thank you Jimmy for a wonderful recipe!
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144 users found this review helpful

Allana's Zesty Red Clam Chowder

Reviewed: Oct. 12, 2005
I made this last night and I think it turned out great. There are some changes, however, that I made. First,I would saute the celery by itself for about 4 minutes before adding any other vegetables to the pot(this would ensure that it wouldn't be still crunchy at the end of simmering). I would not add the bacon; cut the 1/4 tsp of white pepper to 1/8th tsp; instead of 5 drops of hot sauce, only add 3, and before simmering for 20 minutes, add 1 1/4 cup of hot water, to make it more of a soup/chowder consistency. Without adding the water, it would have been way to thick and chuncky for me. Overall, my whole family was impressed. Thank you Allana for a nice recipe.
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40 users found this review helpful

Honey Mustard Sauce

Reviewed: Nov. 27, 2010
I'm rating this recipe a 4 star for only the idea of all 3 ingredients put together. I did take the advice of another reviewer, because it just seemed like there would be way too much mayo in the original, and I didn't want it to come out tasting too much like mayo. I used 1/4 c. regular yellow mustard, 1/2 c. honey and 1/2 c. mayo. Came out perfect. :o)
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28 users found this review helpful

Corn Fritters Southern Style

Reviewed: Oct. 12, 2005
I served these to my boyfriend as an appetizer; he was the one who rated 4 out of 5 stars. They seemed to be a little light and airy after frying, but he did say they were very good. I used canned corn instead of the corn off the cob. Thanks for a nice recipe Helene.
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12 users found this review helpful

Cannoli Cake Roll

Reviewed: Oct. 22, 2003
I would like to say that when I decided to made this cake, I was very excited. I had a feeling that it would turn out perfect after reading all the great reviews about it. But instead, I'm very disappointed. After I wrapped the cake in the towel, and waited for it to cool for exactly 1 hour, I gently unrolled it, and the middle of the cake stuck to the towel, which then made a hole in the cake. I did use confectioners sugar before inverting it onto the towel, so I don't know what the problem was with the cake sticking. And another thing was that the cannoli filling was not at all thick enough from sitting in the refrigerator by the time the cake had cooled for an hour. It should have sat in the fridge for at least a couple of hours. But, in the end, even when the cake did come out looking bad, I ripped the cake apart and put the pieces in dessert bowls, and poured the liquid cannoli filling on top. It did taste good, so that's why i gave it one star.
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12 users found this review helpful
Photo by SWEETIE79

Jalapeno Poppers II

Reviewed: Jun. 18, 2010
MMMM...Yummy! These are good, but very time consuming (I tripled the recipe)...I can def. see why jala poppers are so expensive when you buy them out and already made; I did add some canned chopped jalapenos to the cream cheese mixture, which I think, made them a little hotter...my husband thought they were outrageously hot (but they weren't). Anyway, I enjoyed them, and I would make them again, only next time, I might leave my own addition of chopped jala OUT, so that my *pussy cat* of a hubby can enjoy them too! Haha! Thanks for the recipe! :o) And yes, use a ziploc baggie (as someone else pointed out) to pipe the filling into the jala.; it is a BIG help in saving time and its so much less messy!
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10 users found this review helpful

My Chicken Milano

Reviewed: Oct. 25, 2005
I made this chicken dish for dinner last night, and I thought it was a little too spicy. I will try this recipe again, but with half the red pepper flakes.
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10 users found this review helpful

Wonderful Fried Fish Tacos

Reviewed: Mar. 13, 2010
I made this beer batter for my tilapia that I wanted to deep fry in oil...the batter was great on the fish. I just cubed up the tilapia, dipped it in the batter, and then deep fried in hot oil till golden. :o) I did not use the rest of the recipe though...so, I'm really only giving the beer batter the stars!
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7 users found this review helpful

Amaretto Sweet and Sour

Reviewed: Oct. 18, 2010
My favorite drink; I just use make everything measure up to 2 ounces each, and add marachino cherries to the bottom of the glass; which soak up the flavors :o)
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6 users found this review helpful

Broccoli Cheese Soup V

Reviewed: Sep. 12, 2006
We have family cooking night at my mom's house every Tuesday night. Last week, we decided to give this soup a shot, and it turned out great. It wasn't as thick as we expected it to be when it was done, but it tasted wonderful. If you let the soup sit for a while, it does end up thickening up though. This recipe is definately a keeper! I used the largest Velveeta cheese block that I could find, and added all of it, which happens to be more than what is called for in the recipe itself. I also used one whole bunch of broccoli (stems chopped up too). I boiled the broccoli first, and then added the other ingrediants to the pot. Thanks! 1/17/10 - this is the second time that I'm making this soup, and the only thing I changed was to add another 1/2 lb cheese to the mixture...it is so yummy!
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6 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Feb. 27, 2011
Mmmmm...yummy!
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5 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 21, 2010
Everyone at work loved this bread (and so did the hubby and I)! I did change it up, just a bit though. I cut the oil in half, and added 1/2 cup plain apple sauce in it's place. I also cut the white sugar in half, and added 1 1/2 cups light brown sugar in its place. I baked it all in a large square cake pan for 55 minutes and was able to cut it into 16 squares. Thank you! I will be making again and again!!
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4 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Oct. 18, 2010
I really didn't care for this at all; thought it was too vinegary...sorry. I would make again, with major adjustments to the recipe.
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4 users found this review helpful

Breaded Brussels Sprouts

Reviewed: Feb. 27, 2011
Made these for Thanksgiving and did not care for them.
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3 users found this review helpful

Acorn Squash Soup

Reviewed: Oct. 19, 2010
I thought this soup was good; it was pretty simple to make. I followed the advice of 2 other reviewers...the person that said to microwave the squash (worked out well; just keep each half in there for at least 10+ minutes each to soften), and another person who added 1 more cup of chicken broth to the mixture. I thought the thickness was great after adding the extra cup; otherwise, it would have been really thick. Adding it made it just thick enough. I thought the recipe was missing something though. I will have to think of something else to add in there. When I do, I will make again :o)
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3 users found this review helpful

Fresh Tomato Basil Sauce

Reviewed: Oct. 18, 2010
I used this recipe with a ton of the tomatoes that came from my mom's garden. Worked well, but I did adjust some of the ingredients in the recipe. I would make again.
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3 users found this review helpful
Photo by SWEETIE79

Classic Tiramisu

Reviewed: Jan. 11, 2008
The whole recipe (for ingrediants) was PERFECT!! I made it for my brother a few weeks ago for his birthday (because he never tried classic tiramisu before), and he loved it. He liked it a lot, and told me that he thought it wasn't too sweet. I was a little nervous about the egg mixture at first (I thought that the recipe called for raw eggs in the cream part when whipping, but when I read the recipe through, I saw that they are cooked with the sugar for 10 minutes). Definately let the egg/sugar mixture cook through before whipping; also make sure to use the double boiler (you can use a medium sized metal or glass bowl on top of a medium sized pot of water if you don't have a double boiler). Also, instead of refigerating the cake when completed, I put it in the freezer overnight, because the cream wasn't firm...other than that, the recipe is great! Thanks Carol, and I will keep the recipe in my recipe box! :)
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3 users found this review helpful

Yummy Yam Casserole

Reviewed: Dec. 1, 2004
Every year I usually try to make something new for Thanksgiving and Christmas. With all of the wonderful reviews I read about this yam casserole recipe, I chose this one. I was a little dissapointed though. If there is something odd about a new recipe, I would usually make my own slight changes to it. But with this one, I didn't want to do that at all because I don't eat yams (not because I don't like them, but because I never had the erge to try them). Making it was easy. I made sure all my measurements were correct, the potatoes were soft enough, and I even went out and bought a 3 quart casserole dish, because I didn't have one. The filling did not come out sweet at all. In some of the reviews, I read that this can be considered a dessert. But it really wasn't sweet enough. I'm not saying that it tasted horrible, but I expected a little bit more out of the recipe. I rated this recipe 3 stars because only 2 people out of 10 at my dinner party liked it. Those 2 people ended up eating the whole thing. Sorry, but I will not be making this for Christmas or any time in the future.
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3 users found this review helpful

Simple Stir Fry

Reviewed: Jun. 15, 2003
This recipe is one of the best ones I've had off allrecipes.com. I've made it several times in the past 3 weeks. My fiance loves it sooooo much. He just asked for it again for dinner tonight. The directions are very easy to follow. I followed them exactly. The only thing that I substituted was the can of condensed cream of mushroom soup (fiance is not so crazy about mushrooms) to fat free Campbell's cream of chicken, and I serve it over linguini. What a wonderrful dish; thanks Mar.
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3 users found this review helpful

Bacon Wrapped Chicken

Reviewed: May 4, 2003
This is a good recipe. I read the other reviews and decided to take thier advice and pre-cook the bacon. But do not cook the bacon through so that it is crisy, otherwise, you cannot wrap the chicken with it. There were two substitutions. I used turkey bacon for wrapping the outsides of the chicken, and cream cheese that had chives in it already (Philadephia Onions and Chives). I was very pleased with the flavor, and so was my fiance. There's a lot of sauce left over, so I would suggest making a side of mashed potatoes and using the leftover sauce as a gravy for them. I'll be making this again in the future, but maybe be adventurous and try another cream cheese with different flavoring, like veggie cream cheese.
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3 users found this review helpful

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