Molly Recipe Reviews (Pg. 1) - Allrecipes.com (1556270)

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Baked Teriyaki Chicken

Reviewed: Dec. 30, 2011
Great, easy recipe made with pantry staples. (I do prefer to scale the sugar back to about 1/3 cup.) I've also made it super-quick by cutting the chicken into bites and browning in a skillet while I prep the sauce in a separate pan. But baking as directed is better.
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2 users found this review helpful

Chocolate Pound Cake III

Reviewed: May 13, 2010
I'm giving it three stars - for now. I'll try this one again because the taste was so wonderful.... but the bake time given was inadequate, and when I finally did take it out, the whole thing fell while cooling. I followed the recipe precisely, but never did get a clean toothpick and decided after tasting that this must be similar to a tunnel-of-fudge cake, always moist in the very middle. But I was still left with a crusty veneer of cookie on the top, suspended over a 1" layer of air before the cake actually began. (Maybe the coffee needs to be cooled before adding?)
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4 users found this review helpful

Crisp Oatmeal Cookies

Reviewed: Nov. 6, 2007
Sometimes you just don't want a chewy gooey oatmeal cookie, and this is a great one for those times. It's still not my long-lost, back-of-the-Albertson's-oatmeal-box recipe, but still yummy. I followed to the letter except I was out of coconut, and did bake the first pan before adding the chocolate chips (just to try the basic cookie). They're not overly sweet or robust, and have almost a delicate texture but are not dry or crumbly at all. A little hard to mix in the chips, though -- you end up kneading the portions around in your hands as you form the balls. I think other reviewers' suggestions about dried fruit mix-ins sound great for it too, and I might toss in some cinnamon.
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5 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: May 15, 2007
I really only had three stars for this one until the day after I baked it. It was actually TOO moist at first! I guess it set up overnight b/c it was quite good later, even without frosting or glaze. Very rich. I'll probably make it again - sure was easy.
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3 users found this review helpful

Easy Cajun Jambalaya

Reviewed: Feb. 21, 2006
I wasn't bowled over with this one as I had expected to be. My main complaint: way too much rice. (In fact I also take exception to the "serves 6" notation -- it was more like 10 at my house!) I would have given it three stars, except 1) it was better the next day after the flavors had time to meld, and 2) my 14-month-old really really liked it! I think I'll keep looking for a better-proportioned recipe, maybe one with some tomato in it.
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2 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Aug. 25, 2005
I followed the recipe precisely, and this was yummy. I did cover loosely with foil after about 20 minutes when it looked like the edges were browning too early, but next time I'm just going to let it go. I didn't think a cup of ham would be enough or that this would actually serve 12, but it was just right. I used diced hash browns instead of the shreds, and shredded parmesan from a bag instead of the shaker can. Next time I might throw in some chopped jalapenos or green chiles for more zip -- bacon crumbles would be good too -- and the earlier reviewer's breakfast burrito idea for leftovers also sounds fabulous! This was super-easy to make up the night before. Thanks!
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621 users found this review helpful

Baked French Toast

Reviewed: Aug. 25, 2005
Delicious! I used a "day-old" French bread loaf from the grocery store bakery -- I think you probably shouldn't use very fresh or soft bread for this one -- and sliced it very thick. (Still needed a HUGE pan.) I followed other reviewers' advice and cut back the eggs (six) and milk/cream (a cup each), and dipped the bread before putting it in the pan. Pour the rest of the liquid over -- I didn't think it would all soak up but it really did! The syrup mixture produces a lightly crunchy top that even holds up for leftovers. I don't think it would turn out if you covered it. I meant, but forgot, to add chopped pecans as another reviewer suggested -- maybe next time. Whatever you do, though, don't forget to spray the pan before you start! Thanks, Laura!
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24 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Nov. 5, 2004
This took longer than 5 minutes, but was very tasty. I used about half of it for one package of refrigerated linguine, so had plenty leftover for another time. I misread and used garlic SALT instead of powder (whoops!), but it actually turned out great. (I suspect it might even need some additional salt if you just used powder as directed.) Used about a cup of fresh grated parmesan -- husband and I both enjoyed it. Thanks, Dawn!
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Coconut Cake I

Reviewed: May 5, 2004
This was really yummy and very easy to prepare. (VERY sweet, too.) Assembly did take a few minutes but wasn't difficult -- don't be intimidated! I didn't make it in advance as recommended... will try that next time to compare. If you really like coconut, you'll enjoy this cake!
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2 users found this review helpful

Barbecue Beef for Sandwiches

Reviewed: Feb. 24, 2004
I've made this several times now and the only improvement I'd recommend is: double the sauce!! Even with a 2.5 to 3-pound roast, the final result was much drier than I was expecting when I went "by the book.". But making twice as much sauce made it perfect. This is extra good on toasted jalapeno-cheddar bread from the bread machine. Thanks Vicki!
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9 users found this review helpful

Party Punch IX

Reviewed: Jan. 9, 2004
I can't believe more people haven't tried this recipe.... it really is the BEST. It makes kind of that neat "chewy" slushy consistency. It's more trouble than some other punch recipes, but that's primarily because of the volume of liquid you're working with (to mix as well as to freeze.) But I've served it three times now and guests always rave. Freezing tip: use casserole/baking pans lined with foil so you can lift out the frozen slabs easily to chop them into your punch bowl. Or, ice cube trays or muffin pans (unlined) eliminate the need to chop in the first place. (But boy, you'd need a lot of them!)
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126 users found this review helpful

Spicy Bean Salsa

Reviewed: Jan. 2, 2004
I just made this for New Years in lieu of a pot of peas, and we liked it a lot. Two notes from me: 1) be advised that it makes a pretty big yield, so choose it for big crowds, and 2) I agree with other reviewers, it didn't have quite enough heat for this Texas girl. I minced two big fresh jalapenos instead of using canned, but now I realize this dish just has a LOT of starch to soak up the fire. Like others, I also cut the salad dressing by half; just serve it with a slotted spoon (and "Scoop" Fritos) and it will be fine.
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2 users found this review helpful

 
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