ADELINE D Recipe Reviews (Pg. 1) - Allrecipes.com (1554118)

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ADELINE D

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Apple Crisp II

Reviewed: Sep. 13, 2013
This really is a definitive apple crisp recipe. I used McIntosh and Gravenstein apples from a local orchard and the tanginess was top notch. I mixed lemon juice in with the water to keep the apple browning to a minimum, so that might have tanged it up a bit. Everything else according to the recipe, mixed it in a kitchenaid mixed which broke the apples down a bit to a very good result. Needs no ice cream, awesome for breakfast or dessert.
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Country Apple Dumplings

Reviewed: Mar. 26, 2013
So, it seems like this might be good, but nothing worked for me on this one. The sugar did not melt, there was wayyyy too much butter, and the dough browned but remained doughy. There needed to be more apple in each dumpling to make it yummy, and not just a butter/sugar soaked doughball and there was nowhere near enough cinnamon for flavor. I was sad it didn't come out well, and since there are nearly 2000 positive reviews, though I followed the recipe, it just didn't work for me, and a huge waste of 2 sticks of butter (!). Bummer!
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3 users found this review helpful

Meatball Alphabet Soup

Reviewed: Jan. 31, 2011
Very Bland. It's a good starter recipe, like it might be good for kids? Which is fine, but one might want to put something basic in it like, salt. Sorry but we are used to food that tastes like something, the quantity of spicing up to make this soup actually taste like something is pretty significant... I would say to start with quadruple all spices.
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4 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Jul. 26, 2010
This is really a great start for this recipe. We also add bbq sauce, cumin, sweet white corn, chili powder and canned chilies instead of jalapeno so the kids can not have any surprises. We also put a little bit of a seasoned rice in the burritos along with tomatoes, cheese, thinly sliced cabbage or whatever sounds good. we eat every little bit of the leftovers every time.
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3 users found this review helpful

Thai-Style Peanut Sauce

Reviewed: Mar. 10, 2010
The natural style peanut butter works well in this sauce, and like other reviewers, I added more coconut milk because the can is barely used when prepared as directed, it doesn't hurt it and it make more. I used equal parts peanut butter coconut milk. Also, I did not use the sweet chili sauce but the red chili paste because we use sweet chili sauce as the other condiment with the chicken skewers which we marinade with... did not use rice wine but substituted with red wine vinegar. This is *excellent* in a meal with chicken bentos, rice and edamame, super easy too (though it does have some ingredients that you might have to shop for). thanks to the submitter!
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10 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Jan. 22, 2010
This has excellent taste, very delish! However, mine did not set up, we had to add a cup and a 1/2 of sugar and 1/4 cup of flour (!) and we are hoping that it will be good for our cupcakes. definitely dial down the milk in the recipe, previous person suggested 5 tablespoons, not sure how that compares with 3/4 cup... but if we spread it as is, it would fall off our cupcakes.
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1 user found this review helpful

McCormick® Gingerbread Men Cookies

Reviewed: Dec. 19, 2009
These cookies are ideal. I changed very little, but I did only add 1/4 cup molasses because I am not crazy about the flavor of molasses. To make up for it, I made a molasses consistency syrup of brown sugar and water-about 1/4 cup. It worked perfectly. One thing I wish I had known before hand was that when I went to roll out my chilled "disk" of dough, the ends split so badly that I felt like I didn't have a good surface to work with, after each time we used the cookie cutters, we re-rolled and put it the thickness that we wanted the cookies and froze it for a couple minutes. these cook up beautifully.
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Ainaa's BBQ Chicken

Reviewed: Jul. 9, 2009
This was a superior barbecue marinade from scratch. It has an eastern/indian flavor and i bought the expensive jar of cardamom and do not regret it. I would put fresh garlic if time was not an issue and I put diced toms instead of tomato soup. The buttermilk seemed strange, but I obeyed the recipe and man, the SMELL was wonderful, topped only by the taste.
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12 users found this review helpful

Sugar Cookies

Reviewed: Mar. 21, 2009
The taste was fine, but agree with those who said this was not for cookie cutters...maybe it works if you refridgerate or freeze them overnight, but even with that, they cook and puff up slightly, so they lose their shape. I followed the recipe exactly.
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1 user found this review helpful

Orange Cranberry Drops

Reviewed: Nov. 4, 2008
I followed the recipe to the T and mine didn't look like drops at all, but flattened out a la choc chip cookies. I even refridgerated them so that they would look more like drops because the batter seemed too soft. Even though they didn't look like how I thought they should look, husband still liked them saying "I don't usually like fruit cookies". They are yummy, maybe I should add some more flour or use concentrated OJ instead of prepared stuff. enjoy!
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Chicken Biryani

Reviewed: Sep. 25, 2008
We love indian food, and found this recipe as a good starter. I have made it 2 or 3 times and have compared it with other biryani recipes I have found. I think if I had a biryani spice mix maybe that would kick it up a notch, but as it is, I would increase the cumin, ginger, and garlic as well as the clove. Other biryani's I have had have included cauliflower, carrots, peas, raisins and cashews and I include them in lieu of the potatoes. Since there is already rice, I don't see the need for another starch. I would also use ghee rather than oil. And last, I would use 3 or 4 tomatoes instead of only 2. I would look for a solution to the problem I had of cooking the rice, on a low setting, the rice at the top was crunchy and the rice at the bottom was soggy. Also, i like some heat in my indian food and this is completely without any spiciness to speak of...I would put a tsp of garam masala to give it some of the hot spice I anticipate when I eat indian food.
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5 users found this review helpful

Hot Fudge Sauce II

Reviewed: Aug. 30, 2008
Man I had really high hope for this! I used all the ingredients correctly, but I did substitute whole milk for cream. I used scharffen berger chocolate and i had lumps at the bottom. I stirred alot so I don't know what went wrong...it was also too thin which may have been because I used whole milk instead cream? But from the other reviews it looks like thin is the way this sauce comes out until it hits ice cream? The flavor, however, is perfect.
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1 user found this review helpful

Moist Cinnamon Rolls

Reviewed: Aug. 30, 2008
While test kitchening the best recipe for cinnamon rolls, I made these for the 3rd or 4th time. I have botched them in every conceivable way... I don't have a bread machine, just a dough hook so I used that... Nothing I ever do wrecks these cinnamon rolls, not even accidentally leaving out cinnamon or sugar. Don't ask...still amazing. Like almost everyone else, I threw out the recommendations for the filling and I just winged it, liberally sprinkling cinnamon, brown sugar and walnuts to my liking inside the rolls. I mixed some with the remaining butter (I used one stick) and poured a dab over the top. One time when I made these, I forgot to put in sugar (duh). It was such a disappointment, husband made the cream cheese frosting from allrecipes and man it was GOOD. I can't wait to make this for an occasion so other people can eat these yummy things. I have even crammed them into a 9 by 9 pan and they are still amazing.
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Corn Dogs

Reviewed: Jul. 17, 2008
Wow! Nutritional slumming at its best. These were perfect. I used foster farms turkey franks and the only thing I would change would be to cut the milk down to 3/4 cup because my batter would slide off the dogs, too wet.
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jul. 10, 2008
Excellent flavor and texture. Will use this recipe for Oatmeal cookies but I will add some nuts, I used golden raisins instead of dark raisin, and I might try craisins as suggested because they came out looking very plain and not as scrumptious looking as they actually are...maybe I should add 1/2 tsp more baking soda? I will also double the cinnamon and I used nutmeg instead of clove, which I thought worked well.
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Washabinaros Chili

Reviewed: Jul. 10, 2008
The flavor of this chili cannot be beat. I was tempted to mess with it, but I decided to be more or less true to the recipe and I was surprised at the perfect flavor this chili had. I reduced the sugar to 2 Tablespoons, but I think it was almost the same as quarter cup. I used 2 pounds of top round roast cubed and I browned it with a coating of flour mixed with fresh ground pepper and garlic salt. I took out the habanero and used just the anaheims and one serrano. The spiciness was then relatively mellow. I didn't have any oregano. I agree with a reviewer that said it was a little too soupy, but I served it with the Honey Cornbread recipe and honestly both my husband and I were in heaven.
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Nanaimo Bars III

Reviewed: Dec. 24, 2007
mom used to make this recipe and now me, and it everything everyone ever says about it and more. I have one problem ... My chocolate top layer is always a terrible mess. It is hard to spread, there isn't enough of it (so I make more) but then it also melts the layer below it and then the white stuff mixes with the chocolate. It always looks really awful too, messy, pasty. I do take it off before it is fully melted, but I end up with chunks of not totally melted chocolate. It is very frustrating because I am most of the way through, and no matter how long I let my white layer set (hours) every year my top chocolate layer messes everything up.
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Cashew Raisin Rice Pilaf

Reviewed: Oct. 28, 2007
A great starter point, and even in a mild way a good dish. We like flavor so I added some salt, pepper, cumin and Curry (about 1 tsp each) as well as orange juice to the seasoning ingredients and some ham or bacon if we have it. This is a good recipe for meat flexibility.
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Quick Cassoulet

Reviewed: May 19, 2006
This has become a standard in our house because it is tasty, hearty, filling, fast and I always have the stuff at hand. I keep some sausage in the freezer and it mostly just needs pantry items. I do doctor beyond the recipe, adding wine, broth, red pep flakes, parmesan cheese as a garnish, serve with garlic bread and a salad ... we like this okay.
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14 users found this review helpful

Potato Chip Chicken Casserole

Reviewed: Aug. 11, 2005
I substitute waterchestnuts with hardboiled egg sliced and I clean up the fridge using old mushrooms and green onions in this as well. Delicious and good to freeze and serve. A family favorite, I can't get enough of it. One of the few things where the leftovers don't sit around!
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16 users found this review helpful

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