vikingprinsesse Recipe Reviews (Pg. 1) - Allrecipes.com (15518883)

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Granny's Homemade Noodles

Reviewed: Jan. 14, 2015
I'd been using another recipe on Allrecipes as my standby, but thought I'd give this one a shot. I liked it a lot and it made plenty of noodles for a big pot of turkey soup with leftovers to dry further and use later. These aren't as fluffy as the other recipe, but in a way, they held up better for longer cooking in the soup than I was expecting. I did the recipe exactly as written with the exception of using a KitchenAid stand mixer with a dough hook to knead the dough to a soft consistency. I then rolled and cut them with a pasta maker, just to save time. Will definitely use these again.
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Triple Berry Crisp

Reviewed: Jul. 29, 2014
I really enjoyed this recipe and I think it makes a great basis that you can adjust as needed for your own tastes. Some may like it as written (and a little sweeter) or with some minor adjustments to the sweetness. I made it with the same amount of berries listed in the recipe but used a mixture of blueberries and raspberries only. The only other change was to follow the advice of others who used just 1 cup of butter and 1 cup of brown sugar. The sweetness, for me, was just perfect and I could still enjoy the tart taste of the blueberries. I also liked the sandwiching of the berries between the two layers of crisp. Served warm with a scoop of vanilla ice cream -- oh yes! Will definitely make this again and experiment with other fruits that are seasonally available!
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Hawaiian Bread III

Reviewed: Apr. 16, 2014
This is a great recipe as is, but is flexible enough to allow you to include or exclude little bits and pieces you may not like or to adjust for family food allergies. For instance, if you don't like nuts, just add an equivalent amount of coconut. I found this recipe to make a lot more than one big loaf pan. I ended up using four 3x6 inch loaf pans and one 8x4 inch pan. You need to adjust cooking times for these sizes. I started checking at about 25 minutes for the small ones and kept resetting the timer 5 minutes at a time until a toothpick came out clean. Today I was forced by lack of ingredients to change it up a bit and this is what I did and liked it very much. I did not use nuts so I increased the coconut to a full cup. I had a 20 oz can of crushed pineapple and used the whole thing. I used butter not margarine (always). And I used 1 cup of white sugar and 1 cup of coconut palm sugar. This type of sugar has a lower glycemic index and higher nutrients than white. It's a 1-to-1 conversion and next time I'll use it exclusively. It's a lovely brown color, but drier than standard brown sugar. The breads came out beautiful, rose well, and have a nice brown edge with a very moist center. If my family ate nuts, I'd have put some macadamias in there!
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Italian Turkey Meatballs

Reviewed: Apr. 4, 2014
Just made a double batch of these and after testing a couple, I give them a thumbs up. I used dried equivalents of all herbs except for the garlic and rosemary. I substituted pizza sauce for the tomato sauce only since I had just enough on hand and was looking for a good use. The only addition I made was one egg. The only omission was the "Melt", which I've never heard of and feel was unnecessary. These seem quite moist if you don't overcook them. If I basted them with anything prior to baking, it would probably be olive oil rather than margarine. I made mine a little larger so they took longer and were done at 375F because my oven is notoriously too hot. I cooked them on parchment to protect my good cookie sheets. I plan to freeze these immediately, wrapped tightly in meal-sized packets using Glad Press-n-Seal. They're great to add to a quick pasta meal or to use as an appetizer when time runs short. They're also much healthier for you than the flavorless, spongy, who-knows-what's-in-it things you get frozen from the store!
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Chef John's Cheesy Crackers

Reviewed: Feb. 7, 2014
Just made these and I couldn't even wait for them to cool to give them a try. I loved them & they tasted just like Cheez-its! I used Cracker Barrel Extra Sharp Cheddar and Kraft shredded parmesan. The cheddar flavor is definitely strong enough. I also used a little extra cayenne for mild spiciness. It was all easy to do, just time consuming. Here are some things I noted and some tips. I thought the parmesan shreds were too long and stiff so I chopped them into tinier bits before mixing them in. Instead of using a fork to blend in the flour I used a pastry blender (all the wires and the ability to push down into the dough was much less work!) I used Reynolds non-stick foil on a thick cookie sheet and just a light dab of oil smeared with a paper towel. This might help reduce the greasiness some mentioned. I don't think you need the oil if using the non-stick foil, though. I used a sea salt grinder to salt them prior to baking. Knowing my gas oven, I set the temp 5 degrees lower and they baked in about 11-12 minutes. My only problem making them was rolling out the dough to a uniform thickness. I would err on the side of thinner so they can get crispier. Even my thicker ones were delicious, though. Don't forget the hole punches. I employed an unused wood stick from an oil diffuser as a toothpick was too thin. These help limit how puffy they get. I would make these again, possibly with other cheeses too!
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Chocolate Butter-Creme Frosting

Reviewed: Nov. 11, 2013
I made this exactly as directed in the recipe except that I tripled the batch. The flavor was really good and at first the texture was great, too. It was fluffy, light, and flavorful. As time wore on, however, it just got stiffer and drier... never to the point of crumbling during cutting like some mentioned in their reviews, but let's just say I didn't have to worry about the cake sticking to the plastic wrap I covered it with! The three batches gave me barely enough to cover a 9" round layer cake and that was not using it between layers (I used Cream Cheese Frosting II for that). Still, the men in the house thought it was awesome and that I was a genius. The 3 stars are my opinion, not theirs! I may keep looking, but this recipe will do in a pinch. Just spread it quickly and don't refrigerate it before using it. My leftovers were solid as fudge long after pulling them out of the fridge.
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Cream Cheese Frosting II

Reviewed: Nov. 11, 2013
I really loved the cream cheesy taste of this frosting. The flavor was great. If you want a sweeter version, just add a little more powdered sugar to your taste. The only problems I had with the frosting were of my own making, not the recipe's. I only had 1/3 fat cream cheese and while the flavors were still there, it never really got "sturdy" enough to pipe with any level of detail. It was pretty loose. I know that if I'd used real cream cheese, it would have been perfect. Because my error left mine a little thin, I did add more powdered sugar to see if it would thicken. It didn't help too much, but it did absorb a lot of sugar and still didn't seem too sweet. I'll definitely make this again but will use regular full fat cream cheese. YUM!
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Grandma's Noodles II

Reviewed: Nov. 4, 2013
These are beautiful noodles. I'm deleting the rest of the egg noodle recipes from my recipe box! Easy to make and easy to work with. I made them exactly as recommended only I used my Kitchen Aid mixer with a dough hook, mixing the flour/baking powder mixture in slowly and let it run until a nice ball formed and was smoothly kneaded. I then used a pasta machine to cut it into noodles. I ran small balls of dough through the flat lasagna roller at #1, #2, #3, and finally at #4 thickness. Then I ran the sheet through the fetuccine-sized roller. I only dried them for about 40 minutes then added them to my chicken soup. They're thick but manage to maintain a lightness that I like. Thank you for sharing this recipe!
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Southern Pulled Pork

Reviewed: Oct. 7, 2013
I made this recipe EXACTLY as written and I though it was very good. SumBrenda is right. This is a recipe for making a very moist pulled pork in your slow-cooker to which you later add the BBQ sauce or seasonings of your choice. It doesn't have a great deal of flavor on its own, but it isn't meant to. Everyone in my family added their own favorite sauce to the little piles on their plates. I liked it best with a vinegar-based Carolina sauce. Of the base recipe, I would probably have added a little more liquid smoke. I ended up putting a quart-sized bag of it in the freezer after a meal of it on the day I cooked it. I saved some of the leftover liquid from the slow-cooker and put it in the fridge to solidify any fat and skim it off. I then used a bit of this jus in the freezer bag to keep the pork from drying out. Since the finished pork doesn't have a strong flavor, I think you could also easily turn this from southern BBQ to something Mexican with green chiles and additional spices. I'll definitely do this again, especially since it'll soon be too cold outside to cook a lot on the grill.
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Easy Key Lime Pie I

Reviewed: Aug. 24, 2013
This recipe is a better version of the original in my opinion. But there is an important step missing in the mixing process. Do you know how lime juice is the key to "cooking" fish or shellfish in "ceviche"? Well, it does the same thing to eggs. I strongly urge you to mix the eggs and condensed milk well BEFORE slowly and carefully dribbling in the lime juice (while continuing to mix.) If you do not do this, you will end up with little yellow bits of cooked egg yolk spotted throughout your filling. Thankfully I noticed this before I wasted the crust too. I knew this from making it in the past, but when I printed out the recipe, was in too big a hurry to recall. I'll never make that error again!
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Milky Way® Cupcake Icing

Reviewed: Jun. 8, 2013
I made this exactly per the recipe. I would give it 4 stars for flavor, but 1 star for "workability" so two stars it is. I just made this for a two layer chocolate cake. I did so, after reading all the so-so reviews, with the intention of it just being the filling between the two layers. After spreading it on layer one, I applied the top cake layer and made sure everything was lined up. Before I could even start using my regular frosting for the outside, this Milky Way concoction started oozing out and dripping down the sides of layer one. No problem, I decided to just frost layer one with Milky Way and the top layer with regular frosting. And then all heck broke loose. Layer two started sliding off center on the "flow" of the Milky Way mess. And of course it was too sticky to allow me to adjust it back. (Though I tried, partially succeeding, though naturally the top layer got a bit nicked up.) But it just slid right off again. So I frosted the top layer with regular frosting, let it all slide and do what it wanted to do. We'll eat it, but there will be no pretty picture of this cake posted here. It's too bad. The flavor of the Milky Way frosting was great. It had cooled to room temperature and was "stiff" in the bowl. Even though it was spread on a cooled cake, though, it just went "loose" on me. I've removed this from my recipe box, with disappointment. It was great in theory anyway.
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Easy Granola Bars

Reviewed: Jan. 19, 2013
The entire family gave this recipe a thumbs up. I did not put in nuts because they don't really like them, so I added raisins, making it a chocolate/coconut/raisin bar. Nice, easy recipe and I can see that it would be pretty forgiving if you decide to "do your own thing." I would like to experiment with some options like bits of caramel, crushed pretzels, or cereal like Chex or Cheerios. As others did, I used the Fat Free sweetened condensed milk and it was fine. I used a 9.5 x 13.5 glass pan. I lined it with Reynolds Non-stick Pan Lining Paper, which is foil on one side fused to parchment on the other. Using the parchment side up, I packed the mixture down in the pan. I left enough paper sticking up to grab when the bars came out of the oven. After scoring them into bars, I lifted them out of the pan by the paper ends and put them on a wire rack to cool. They came out well. I baked them about 23-25 min in a gas oven. They were just a little brown on the edges and quite chewy!
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Scalloped Corn

Reviewed: Jan. 2, 2013
Absolutely perfect, as is, and as others have noted, do not drain the corn. I've taken this to BBQ tailgate parties (packaged up hot and tightly covered, then wrapped in towels for insulation) and I just took it to the family Christmas dinner to serve with spiral ham. There isn't a soul who hasn't loved it. So far, due to the large crowds I've served, I've doubled the recipe and just bake it a bit longer. Just keep an eye out for the golden brown color and you're fine!
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Black-Eyed Pea Gumbo

Reviewed: Jan. 2, 2013
We really truly enjoyed this on New Year's Day and it sure did make the house smell good! As I threw everything together I wasn't so sure about it, but once the rice was cooked and it was all done, OMG... it was delicious! My only additions were 1 raw chicken breast (chopped), some cooked chicken andouille sausage (diced), and about .5 to 1.0 tsp of cajun seasoning. Otherwise, exactly as written. I did learn one big lesson. This did not work well as a slow cooker meal... which I thought I'd try so I didn't have to watch it so closely. It worked perfectly until it came time to cook the rice... and it was never going to do that at the 180 deg crockpot temp (at least in the time frame I was seeking!) I removed everthing to a big soup pot, added the rice, and it was ready in just over 45 minutes.
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Thai Chicken Bites With Dipping Sauce

Reviewed: Jan. 2, 2013
Jury is out and I would say it was good, but not out of this world. I took this to a New Year's eve party and I wasn't too happy with the way it came out, thought others wouldn't think much of it either. Surprisingly, everyone who tried it said they loved it, including my boyfriend who runs away at the word "Thai". So, it's definitely good and worth trying. I may do it again when I have people at my own house and I can do a better job of keeping it nice and warm. Perhaps I had cooked just a little too much that day and wasn't going to be pleased with anything! About the sauce... I tasted it as written and did not like it ... I think it was all the coconut milk. I actually did add a couple TBSP of peanut butter and enjoyed it much more. It's all in what you prefer!
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Fresh Spring Rolls With Thai Dipping Sauce

Reviewed: Jan. 2, 2013
Really enjoyed these as a light dinner after two weeks of heavy holiday eating. I added some chopped satay-seasoned chicken and some bean sprouts. I think you can sneak in a little of just about anything in these and they would be great. The "must" for me was the cilantro. That made it seem very fresh and very Thai. I did not use the dipping sauce. Instead I used some prepared Thai peanut sauce and also tried it with some Gyoza (potsticker soy) sauce I had on hand. I preferred the Gyoza sauce. I live in Michigan and found the spring roll wrappers at Meijer in the ethnic food aisle. The come in a round sealed plastic tray and are white and dry, like rice noodles. You will need to soak them... quite a bit different than the Chinese style wrappers you often find with the Asian fresh produce that require cooking. Once I got the hang of it they were easy to use. A little slimy and slippery at first but surprisingly strong. I'd have to practice a lot more to serve them at a party, but for me, they were fine. Watch that they don't touch each other. I found that they stuck together a bit.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Dec. 31, 2012
We fell onto this beefy goodness like a pair of mountain lions! My boyfriend has already told me three times in the last 30 minutes that he LOVED this and it's a keeper. I'm chewing on my second sandwich as I type this! This is great recipe for so many occasions: busy weeknights, tailgates or parties... and it can stretch if you make it on little slider buns as an appetizer. I only did a few things differently. I used low sodium beef broth instead of water. I used a 4.7 lb. bottom round roast which was the best "economic" choice and looked less fatty. The fat it did have was on the outside of the cut. I removed most of the thicker fat before putting it in the cooker. I did not use the table salt, just the onion salt. And I added a generous tablespoon of dried onion flakes. Everything else was just as listed. I served it on toasted hoagie buns with yellow banana peppers, sauteed mushrooms and provolone. As others mentioned, I generously drizzled the broth onto the bun; there was plenty of liquid so I think you could use it in a small bowl a la "french dip", too. This also freezes well mixed in with the jus so I plan to enjoy this a couple more times in the coming months!
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