sim0473 Recipe Reviews (Pg. 1) - Allrecipes.com (15441350)

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St. Patrick's Chocolate & Mint Cheesecake Bars

Reviewed: Mar. 16, 2012
These are sinfully good! Thank you so much for sharing. I goofed the first time I made these and forgot to reserve some of the crust for the topping. I had some leftover thin mint girl scout cookies so I crushed a bunch of those for the topping and mixed with the amount of butter called for in the recipe and yum!!! I also used crushed Andes mints to garnish and melted milk chocolate chips to drizzle over the top. My fiance and I ate them after the 2 hour refiregeration like the recipe called for, and they didnt taste that great. I would suggest letting them completely chill over night before eating because it made a huge difference in the taste and then we couldn't stop eating them!!
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12 users found this review helpful

Roast Adobo Pork Loin

Reviewed: Feb. 19, 2013
I made this recipe based on the 5 star reviews, but I was not a fan. I was expecting something sweet and smokey, but it was so spicy (and I like spice) it was overwhelming. this was not good. On the other hand, the high cooking temp for a short period of time was fantastic. The loin really did come out perfectly, and super moist, so thanks for the wonderful cooking technique!
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5 users found this review helpful

Sea Salt Caramel Brownies

Reviewed: Oct. 21, 2013
YUMMMMM!!! These brownies are so incredible that I actualy prefer them over regular brownies. I followed the recipe exactly and they came out perfectly so I don't know why people had issues. My only guess is make sure you do not overheat your caramel (should be able to easily stur and pour it when its ready). DO NOT forget to add the milk to your caramels. This makes it much creamier, easier to handel and will make it an easier consistency to eat. Also, make sure your brownie batter is already spread in your pan, and then lightly drizzle the caramel sauce on top (do not mix in, or pour in before the batter is in your pan). These make an incredibly impressive dessert that looks like you slaved over them for hours. Nobody would ever guess its just a spruced-up box mix!
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4 users found this review helpful

Death by Chocolate Mousse

Reviewed: Aug. 13, 2012
THIS IS FANTASTIC! So simple to make, but its such a delicious and impressive dish. I also heated the choclate chips and cream together in 30 second intervals in the microwave making sure to stir after each round. I prefer 30 second intervals because you want to melt the chocolate slowly...once its scorched then the chocolate is ruined. The second time I made it I added some fresh sliced strawberries onto the piped whipped cream. It made such a beautiful disdplay and added a little somethimg to the pallet to balance the cholcoate (dont get me wrong I loooove chocolate). Thanks so much for sharing!
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3 users found this review helpful

Marinated Grilled Shrimp

Reviewed: May 15, 2014
YUM!! This marinade is incredible. My husband, who is not a huge seafood fan, loved this and asks me to make it all the time. I tried this recipe with garlic flavored red wine vinegar and it gives the shrimp a delicious garlicky flavor. Thanks so much for sharing.
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2 users found this review helpful

Grands!® Pepperoni Pizza Bake

Reviewed: May 15, 2014
This is a great recipe to customize, but is pretty bland as written. I topped it with ingredients we normally have on our pizza such as extra pepperoni, sausage medallions, peppers, red onion and mushrooms. When I tossed the sauce and cheese with the biscuits I also added some salt, pepper, garlic and Italian seasoning. After baking 20 mins it still seemed doughy so I put it on broil for 5 minutes which also allowed the cheese to get nice and brown. With these modifications the recipe was so delicious and even my extremely picky husband loved it. I was skeptical about making a pizza with biscuits, but they made such a phenomenal base. Next time I will cook even longer because it was still a bit doughy, but definitely still edible.
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2 users found this review helpful

Classy Chicken

Reviewed: Oct. 21, 2013
According to my husband, this was "Da' Bomb!". I was intrigued by the unusual combination of ingredients, but it really works! We weren't super impressed the first time around which is why I gave it 4 stars. After these following modifications it turned into a 5 star meal!First, a sauteed my zucchinni with some mushrooms, onions and garlic in olive oil and butter. I deglazed my pan with chicken broth and added in some fire roasted tomoatoes (and added in some of that broth as well). I never understood why a recipe calls for a floured piece of chicken to simmer in a watery sauce...it makes the chicken extremely soggy, and you lose the beautiful crispiness of the coating. I seasoned my flour with salt, pepper and garlic powder. I patted my chicken dry, dipped it in the seasoned flour, then in egg, then in the seasoned flour again to make a thicker coating. I fried my chicken seperate from the sauce in some olive oil while my sauce was simmering. I agree it was a bit bland, so I added tons of extra dill, dijion, garlic, salt and pepper to the sauce mixture. The sauce ended up being a bit thin (since I didn't simmer the floured chicken in it) so I added some cornstarch and it was a perfect, creamy consistency. Thanks so much for the creative, delicious recipe.
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2 users found this review helpful

Peanut Butter Pie I

Reviewed: Feb. 24, 2014
Quick, easy and delicious! Very rich! I would recommend leaving in the refrigerator over night before serving. I let it chill 3 hours and when I cut into it, it oozed out and didn't keep it's shape. It was much better (and firmer) the next day).
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1 user found this review helpful

RITZ Spicy Asian Chicken Wings

Reviewed: Feb. 16, 2014
My wings turned out to be a mushy, sloppy mess and left me with a mountain of dirty dishes. Based on all of the 5 star reviews, it must have been something I screwed up. Possibly my wings were too large, or the recommended amount of time in the fryer was not long enough because the skin on the wing was still mush (gross) and I was hoping for a nice crisp skin, or the sauce should not be added during baking because even with a light coating it caused the breading to become mush. Next time I will fry much longer than the recommended 1-2 minutes to crisp up the topping and the skin. I also see no need to add the sauce to the wings during bake time since you are dipping them anyway. If I did add the sauce I would add during the last 3 minutes of cook time. Like other reviewers said the chicken itself was very bland, as were the crackers, so you needed to drown it in the sauce to give it flavor. Next time I would season the chicken and the crackers crumbs with salt, pepper and garlic. The sauce was delicious, and definitely makes this recipe worth trying again!
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1 user found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Dec. 16, 2013
Easy and Delicious! I followed the recipe exactly and yielded phenomenol results! It was perfectly moist, not too sweet and the spices were perfection. It was so easy, but gave the impression that I had slaved all day to prepare it. I also liked that every ingredient I needed was right in my pantry. It made alot (there's only 2 of us) and it was still perfectly moist a week later. Thanks for the great recipe.
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1 user found this review helpful

Sheryl's Corn and Crab Chowder

Reviewed: Jul. 29, 2013
This is fabulous!! Family favorite. I don't understand why people complain about any recipe being bland? It is difficult to write a recipe that suits all tastes, so I use it as a starting point, and modify if I don't care for the end product. I always taste as I go, and add seasoning at the end, if need be. What cook makes something and doesnt do a final taste test, especially with a soup? Also, this recipe doesnt need to be super expense. The first time I went all out with fresh, super-expensive ingredients. The last 5 times I've made this I used tiny frozen shrimp, frozen corn and canned crab and it is still to die for. Use your heads!
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1 user found this review helpful

Marinated Spicy Pork Chops

Reviewed: Apr. 9, 2013
Soooo Good! I was looking for a recipe for pork chops on the grill for the summer and this recipe was perfect. I usually make baked pork chops I from this site, which is a nice hearty recipe for the colder months, but this is delicious change-up! I also agree you must use chilli sauce from the Asian food aisle in your grocery store. I use it all the time and it adds lots of flavor and spice! I took the recommendation of a reviewer to baste the marinade on the chops as they cook. I thought they were awesome...my husband thought they were good too, but way too salty. I thought I needed to baste because I only had 4.5 hours to let them marinade so I was worried they didnt absorb enough flavor. Next time I will just marinade and not baste to see if that reduces the saltiness of the flavor. Thanks for the great recipe. Will definitely make again.
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1 user found this review helpful

Bar Chicks - Blackened Chicken Sliders

Reviewed: Feb. 2, 2013
The first time I made these I thought they were delicious, but my husnamd didn't care for them. This inspired me for a great sandwich the second time around, and it cut the prep time down to practically nothing, and my husband liked them even more. I was in a crunch so I skipped the marinade and blackended seasoning, and just seasoned the chicken with salt, pepper, garlic powder and creole seasoning (you don't need much, as the mayo is already so flavorful). I replaced the onions with a slaw that added great crunch (bagged cabbage and added oil, vinegar, lime juice, salt, pepper and a bit of sugar). I then topped the sandwich with some thick slices of bacon and the mayo as written int the recipe and they were amazing! The mayo is incredible...definitely the star of the show and can make anything delicious!
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1 user found this review helpful

Black Magic Cake

Reviewed: Apr. 26, 2015
So moist and delicious. I love the sticky texture of the cake. I was able to whip up this cake in less than 45 minutes. It took me about 30 minutes to bake two round pans. I have made this cake twice now and each time it has been seriously stuck to the pan. I just used a heavy coating of cooking spray but that won't cut it. I must say, I would also prefer a chocolatier cake..does any one have suggestions? Would more cocoa powder do the trick? Or would too much cocoa powder dry out the cake? Thanks!
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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Feb. 24, 2015
Delicious!! The first time I made this exactly as written, but it was lacking a good sear on the meat. I also forgot to line my pan with foil. Line your pan with foil or it will be an absolute nightmare to clean from all of the sauce sticky sauce drippings. I made this again last night and I coated the pork loin generously with salt, pepper and garlic and seared all of the sides in a hot pan. The presentation of the meat (and the flavor)is much more appetizing when you have a beautiful golden sear. The unusual ingredients in the glaze drew me to this recipe and it is absolutely delicious. Next time I don't think I will glaze the meat every 10 minutes. It just drips off and burns at the bottom of the pan (thank goodness for foil!). By the time I glazed every 10 minutes I barely had any sauce left to dip the meat in when we were eating. I highly recommend reserving sauce for dipping...delicious! Thanks for sharing!
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Best Chocolate Chip Cookies

Reviewed: Dec. 25, 2014
Gone are the days of cakey, brick-like, dry, tasteless cookies! I haven't made chocolate chip cookies in years because I was so tired of throwing them right in the trash after all that time and money. These are crispy on the outside with a chewy inside as promised (tastes just like store bought cookie dough, which was always my favorite). My second time making these I used 1 and 1/2 cups brown sugar and just 1/2 cup white sugar as other recommended and got a much better result. I also needed to bake for 13 minutes and they were perfect. They disappear as soon as they are out of the oven. Thanks so much for sharing an amazing cookie recipe!
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Grill Master Chicken Wings

Reviewed: Aug. 26, 2014
This is my favorite way to prepare wings! So flavorful and tender! The skin caramelizes beautifully on the grill giving so much flavor and crispy skin. Don't change a thing....incredible as is. I cooked mine for 15 minutes on a charcoal grill over direct heat (turning constantly) until I got them nice and crisp and then moved to indirect heat for the last 15 minutes. They were perfect! Such an interesting combination of ingredients but it really works!
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KRAFT RECIPE MAKERS Chicken Bruschetta Pasta

Reviewed: Oct. 10, 2013
I have tried most of the recipe starter mixes, and they are all fairly bland. For this one, I season my chicken breats with salt, pepper and garlic and pan fry in olive oil to get a nice sear. When the chicken is almost done, I add in the simmer sauce to deglaze the pan and scrape the pan drippings to add more flavor. I also add in some sauteed mushrooms and shrimp. Once everything is done simmering I add in the finishing sauce and add extra garlic and some pepper. After all of that it was really good, so basically you are better off just making the dish on your own without the "recipe starter".
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 2, 2013
This was tasty, but pretty bland. My family enjoys foods that have tons of flavor, and this just didn't cut it. The sauce was delicious, but even after marinating it just didn't hold the flavor like I was hoping. Next time I will have to reserve some sauce for dipping and then I think this will be a winner!
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Anniversary Chicken I

Reviewed: Aug. 2, 2013
This was pretty good, but I actually thought it was bland. I thought baking the chicken in the sauce would give it great flavor, but unless if it was drowned in the sauce it just tasted like bland chicken. I must say though, the sauce is delicious! I was skeptical of the teryiaki/ranch combo but it really works. The ranch really mellows the teryiaki and makes it way more creamy. I may try to make this again by marinating for a few hours and maybe throwing it on the grill as kabobs (minus the bacon and cheese, of course!).
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