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Chocolate Brittle Surprise

Reviewed: Dec. 9, 2012
Great receipe as is, but I prefer to use graham crackers instead of saltines. So yummy. Because of so many nut allergies, I now use crushed candy canes instead of nuts. I also do not spread my chocolate chips. I prefer how they look with whole chocolate chips. I also do not use foil- tried it once and could not get the foil off the brittle.
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1 user found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Sep. 28, 2012
Really delicious and easy! I only used 4 large chicken breasts. I cooked the onion and garlic in the olive oil. Removed it and then browned the chicken a bit on both sides. I then returned the onion & garlic to the pot and cooked the chicken in 4 cups chicken broth for an hour (rather than water and boullion. I only used one can of tomatos - that was plenty. Add all the other ingredients and cook for another 20-30 minutes. Save the sour cream for the top. I found the recommended amount of seasoning was perfect- spicey but not too hot.
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2 users found this review helpful

French Onion Soup Gratinee

Reviewed: Sep. 16, 2012
So yummy!! If you don't have bowls that can go in the oven, put your bread on a cookie sheet and sprinkle with whatever cheeses you are using. I often only have mozzerela and parmesean. Broil the bread and cheese until nicely browned & bubbly. You can then transfer a slice of cheesy bread to the top of each bowl of soup. A handy alternative to buying oven proof onion soup bowls!
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2 users found this review helpful

Caramel Apples

Reviewed: Nov. 4, 2012
I bought my carmels in bulk, so used 2 cups as another reviewer suggested. I also went out and bought a 4 cup glass measuring cup to melt the caramels in. It is the right sized container to really get the apples down in to get them coated. I found my last apple did not have a lot of caremel left for it, but these were really good. I did refridgerate my apples for the day first too.
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3 users found this review helpful

Special Rhubarb Cake

Reviewed: Jun. 10, 2012
What a wonderful cake! I took the other reviewers suggestion & doubled the amount of rhubarb. I used margarine and it turned out fine. I never keep buttermilk on hand, so just soured my milk with a tsp of vinegar & let sit for 5 min before using. I did not make the sauce. I am sure it is great, but the cake does not need it. It is great cold or warmed up a bit in the microwave. My preference is to warm it up a bit!
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1 user found this review helpful

Strawberry Pie II

Reviewed: Jun. 9, 2013
Really nice & simple. I used 4 cups of strawberries. I mashed about 1 cup of these to make the "sauce". I followed other folks suggestions & used 1/2 cup water, 3/4 cup sugar & 3 Tbsp corn starch. I combined all the ingredients, brought them to a boil & simmered for 3-4 minutes - stirring constantly. I let it cool for a couple of minutes before drizzling over the strawberries in the crust. Topped with whipped cream - mmmmmmmm! If I was taking this pie to a potluck, I think I would increase the strawberries a bit more. The pie looks a little shallow without the whipped cream on it. Once you add the whipped cream, it does not.
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9 users found this review helpful

Fluffy Pancakes

Reviewed: Apr. 14, 2012
Best pancakes I have ever made! So light and fluffy. I followed the receipe exactly. So easy to sour the milk instead of having buttermilk on hand. I added chocolate chips to some of them for the kids - the pancakes hold up to additions like this very well.
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2 users found this review helpful

Ice Cream Sandwich Desserts

Reviewed: Apr. 13, 2012
So wonderful and simple, but makes a fancy looking dessert! Who dosn't love icecream sandwhichs? One piece of advice. Only take one or two icecream sandwhichs out of your freezer at a time. They melt quickly and are much easier to handle when not too soft.
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Apr. 13, 2014
I liked baking the ribs first. Make sure u dry the ribs with a paper towel before u salt and pepper or they will not brown. I used 1 bottle of Diana rib and chicken BBQ sauce plus 1 bottle Diana maple BBQ sauce for the sauce. I also cut up the ribs after baling before they went in the slow cooker. Delicious!!!
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Dash's Donair

Reviewed: Apr. 9, 2012
My family loved this! It was just the right amount of spicey. Recommend you definitely throw and knead the meat according to the receipe. You will end up with a loaf that has the texture of donair meat and is easy to slice. Don't forget to let the loaf stand for 10 min after cooking to make the slicing even easier! Also recommend you chill your sauce to get that real donair experience and definitely garnish with lots of chopped onions and tomatoes. Also suggest to heat your pita before assembling donair (stack in microwave with a damp paper towel covering them and heat until warm). You could also add warmed up sliced pepperoni with the meat. We are having donair pizza tonight with the leftovers (I will definitely add pepperoni to the pizza to make sure there is enough meat). Absolutely YUMMY!
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5 users found this review helpful

Glazed Meatloaf II

Reviewed: Oct. 21, 2012
Great receipe. Very similar to the one I have been using for years. I omit the lemon juice & use 2 tsp mustard instead of the mustard powder in the glaze. I also double the glaze receipe and keep half of it to heat up in a saucepan to drizzle over the slices of meatloaf - soooo good! I prefer to use a package of onion soup mix instead of the boullion, but either will do. I will also add a tsp of Worchester sauce if I have it.
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2 users found this review helpful

Baked Potato Soup

Reviewed: Feb. 24, 2012
Wonderful, wonderful soup! I used other reviewers suggestions and this turned out perfectly. I doubled the amount of potatoes and left the skins on. I used 1% milk instead of cream, so added 1 extra Tbsp of flour. I halved the amount of basil. I did not have hot pepper sauce, so subsituted about 1/2 tsp cayenne pepper. I also used 2 cloves of garlic and a full tsp of pepper. Garnished with cheddar cheese, bacon and dollp of fat free sour cream. BIG hit with the family!
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1 user found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Mar. 14, 2012
Sooooo good! I had some pumpkin pie spice, so added 2 tsp of that as well. I like it spicey!
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3 users found this review helpful

Mindless Meatball Minestrone

Reviewed: Sep. 10, 2013
Pretty good soup. A whole box of meatballs is too much. Use about 1/2 the box. I also cut my meatballs in half to make them more bite sized. I used 2 cans of mushrooms, 1 can corn and about 1 to 1.5 cups of sliced carrots as the vegetable. I also started the soup with a finely chopped onion and 2 cloves minced garlic cooked until translucent in about a tbsp. of oil. Then add the rest of your ingredients. I also added about 2 tsp hot sauce & think it could have used a bit more. My family liked it and I would make it again. Pretty easy to make with what you have on hand.
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Mom's Best Pork Chops

Reviewed: Apr. 27, 2013
Very crunchy. Great texture. A little bland though. I would increase the spices quite a bit next time around.
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Bacon for the Family or a Crowd

Reviewed: Dec. 2, 2013
I liked this method - much less mess. The bacon did turn out nice & straight which I really liked. Cooked evenly too. I agree with the other reviewers - I had my oven on 425 and it still took about 30 minutes. I also used regular bacon (not thick sliced) and it worked fine. You can get other things done while your bacon is cooking in the oven.
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Chef John's Caramel Apple Pie

Reviewed: Aug. 7, 2012
Quite an easy pie! I used the Pillsbury crust, and it tasted really great in this receipe. Do the lattice he shows in the video. Easy and pretty! My son loved this pie. I added 2 extra apples and extra cinnamon (about a tbsp). My only complaint was that the pie was very runny. I cut a few pieces and then drained off about 1/2 at least of liquid from the pie plate before I retuned it to the fridge. Perhaps I did not boil the caramel sauce long enough. I think the pie was fully cooled. I would make this again, but I think I might add a couple of tbsp of flour in with the apples to thicken things up a bit.
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23 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Mar. 1, 2014
Very good. I used already defrosted chicken breasts. Would not use frozen meat in the slow cooker. It would cause the food to stay in the "danger zone" temperature too long! Definitely use a good quality bbq sauce. Also, definitely shred the chicken 30-60 minutes before the end of the cooking cycle. The chicken soaks up the sauce and it creates the texture of shredded bbq chicken. Thickens it up too.
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Outrageous Lemon Berry Trifle

Reviewed: Oct. 5, 2013
This is super quick to make. Whole thing from start to finish took about 30 minutes. If you are using instant lemon pudding, it does not take an hour to set-it really only takes about 10 minutes. This ends up being a very light tasting dessert. It is not overly lemony, so if you are looking for a strong lemon taste I would use a lemon pie filling layer instead of pudding. I often use cool whip instead of whipped cream, but did not this time and I think it takes the receipe up a notch. The other thing I would try next time is whipping in a package of cream cheese into the pudding.
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Cape Breton Blueberry Grunt

Reviewed: Aug. 4, 2012
A good receipe, but this is not a grunt. Grunts are cooked on top of the stove and the dumplings are steamed in the pot.
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Displaying results 1-20 (of 21) reviews
 
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