conqueress Recipe Reviews (Pg. 3) - Allrecipes.com (15576562)

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Candied Chicken Breasts

Reviewed: Feb. 1, 2013
This was a big hit. Reading reviews I chose not to fry briefly. Save time save clean up. I used a mix of regular bread crumbs and panko. I cut breasts into strips as one person said in her review. Strips made serving a lot easier, as some wanted a lot, others wanted smaller portions. Strips also made more servings. For the sauce (oh so good) I used about 1/3 c. honey with ½ a tablespoon of brown sugar (I had a small amount of honey I wanted to use up). Next time I will make a lot more sauce, and use more onions. The sauce was so good – plates were totally cleaned. I will add some extra sauce and mix into the rice next time. I don’t think you can overdo serving this sauce!
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Cookie Balls

Reviewed: Jan. 29, 2013
I started making cake balls a while ago. I liked especially with this recipe – cream cheese instead of massive cake frosting – THEN cookies over baking a cake – SO MUCH EASIER. I took the cream filling out of half – just to cut down on the sugar, and added a little Hershey’s cocoa powder just to bump up chocolate. I added Kahlua to those for adults! These were great fun. The white coating I used half of the candy coating with half Ghirardelli white chocolate . . . rich and so good, but the big pay pack with these balls over so many other balls – EASY and fast.
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Photo by conqueress

Chocolate Pretzels

Reviewed: Jan. 29, 2013
Oh –these are easy – fast – fun and yummy. I used dark Hershey kisses – noticed someone used candy corn and I had peppermint candy corn, which was great using around Christmas. I ate . . . way too many.
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Photo by conqueress

Garlic Butter

Reviewed: Jan. 27, 2013
One more note on this garlic butter - I used the garlic butter to make a fast shrimp scampi with already cooked shrimp then put on pasta - OH SO GOOD - I will be making a pile of this garlic butter to use in more applications (I could not figure out how to add/edit the first review - so now there are two reviews!) Hope this is an 'edit' - making a lot I froze some for future use. It looked a little funky - but when whipping it a little with a fork - it became visually pleasing again - and the taste is still wonderful
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Ham and Pineapple Dinner

Reviewed: Jan. 8, 2013
I liked it - should have read more reviews about the vinegar. I did add some hot peppers, carrots and green peppers. Look forward to fixing again cutting the vinegar, I will try lemon juice, so far lemons have not offended my husband for sour.
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Photo by conqueress

Cranberry-Pumpkin Cookies

Reviewed: Dec. 3, 2012
I made these cookies a few times. Reading reviews one person chopped cranberries– 1st time I put cranberries through a slicer-didn’t like result. Next time followed recipe totally – cranberries were SO GOOD whole and fresh - next time used 2 ½ cups of cranberries. I used a 1½ inch scoop for cookie size. Small number of cranberries leftover- I simply stuck on cookies – then used sliced almonds topping cookie dough and press the cookies a little wider, and baked at 375 for 18 minutes. The cookies do not spread at all – so they can be close together on cookie sheet for baking. One review used milk and powdered sugar frosting after cookies cooled. First few times I used normal consistency for powdered sugar frosting. This photo I used a thin frosting (enough milk the frosting was a runny consistency) using pastry brush covered cookies lightly. The cake like cookies with the crunchy almonds – oh – what an improvement, I simply used the almonds because they were ‘on hand’ (I’d over purchased sliced almonds for another cookie use!)
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Taco Seasoning I

Reviewed: Nov. 14, 2012
Great recipe, it was a little heavy on salt - will reduce salt in next batch. I used this in ground beef for Mexican Lasagna. Much better than store bought taco seasoning. The recipe for Seven Layer Taco Dip in the bean layer. I'll make a LOT more of this and package some as gifts.
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Cinnamon Belgian Waffles

Reviewed: Nov. 12, 2012
What set this recipe apart from others were separating eggs, whipping the whites until stiff and using buttermilk. I had buttermilk that needed to be used – so that factored into my choice! Researching other waffle recipes – I used ½ cup all purpose flour ½ cup oat flour added ½ cup of ground flax seed. I also used 2½ teaspoons baking powder (there’s a recipe using a lot of b. powder, figured with heavy ingredients more b. powder would lighten results). As cinnamon fans I used 1 teaspoon cinnamon extract (Silver Cloud Estates brand) and 1 teaspoon of cinnamon. When folding beaten stiff egg whites in – leaven of the baking powder and soda – it was clear these waffles would be fluffy.
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Cheddar Bay Biscuits

Reviewed: Oct. 27, 2012
1st time – used buttermilk instead of water (reviewer suggestion), shredded cheese myself (think store bought fine shredded would have worked better) they had to bake 14 minutes and maybe would have been better a few more minutes baking as biscuits were heavy (maybe the buttermilk). Called for a little too much butter, next time will cut by 25%. With left over butter I scooped up on my personal biscuit. I will play with this again.
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Garlic Cheddar Chicken

Reviewed: Oct. 27, 2012
THIS IS A GREAT RECIPE - look forward to making more. I made Garlic Cheddar Chicken with what I had on hand- Italian store brand bread crumbs, Kraft plain old Parmesan cheese and sharp cheddar, and some white cheddar cheese powder I got from My Spice Sage. I couldn't get the mix to ‘stick’ to the breasts very well so with 10 minutes left baking left I sprinkled the reaming on the breasts. What spilled over made crunchy melted pieces that – TASTED great on their own – and these chicken breasts were OMG – wonderful. Look forward to trying again with fancy ‘panko’ bread crumbs!! I looked at the video AFTER making this – I did not pound the breasts thin – that missed action I will make sure I do next time.
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Stuffed Green Peppers I

Reviewed: Oct. 25, 2012
I had a pound of ground beef and a little left over rice – researching Allrecipes ‘ground beef and rice’ this stuffed pepper was one of the recipes coming up. Also on hand was left over Ragu spaghetti sauce. I pretty much used the Ragu instead of opening up another can of anything tomato. Also – so I cooked a little more rice in water and made 1/3 of the liquid Ragu with Italian spice (read a pile of reviews, did rice separately) cooked ground beef, drained fat, then cooked onions and garlic (another review suggestion) added maybe two tablespoons of Worchester and put all ingredients together - less the cheese. Tasting it – I can see why another reviewer used catsup – about 2 tablespoons did the job. Added cheese to what I’d be using tonight and put some cheese in the bottom of to be stuffed green pepper – another reviewer suggestion (I love this sight for great reviewers!) anyway – this turned out pretty good. I have enough ‘stuffing’ to do this again. I only added cheese to what I used today.
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Stuffed Green Peppers I

Reviewed: Oct. 25, 2012
I had a pound of ground beef and a little left over rice – researching Allrecipes ‘ground beef and rice’ this stuffed pepper was one of the recipes coming up. Also on hand was left over Ragu spaghetti sauce. I pretty much used the Ragu instead of opening up another can of anything tomato. Also – so I cooked a little more rice in water and made 1/3 of the liquid Ragu with Italian spice (read a pile of reviews, did rice separately) cooked ground beef, drained fat, then cooked onions and garlic (another review suggestion) added maybe two tablespoons of Worchester and put all ingredients together - less the cheese. Tasting it – I can see why another reviewer used catsup – about 2 tablespoons did the job. Added cheese to what I’d be using tonight and put some cheese in the bottom of to be stuffed green pepper – another reviewer suggestion (I love this sight for great reviewers!) anyway – this turned out pretty good. I have enough ‘stuffing’ to do this again. I only added cheese to what I used today.
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Photo by conqueress

Sugar Cookie Icing

Reviewed: Oct. 24, 2012
Sweetheart Cookies for Sweethearts - My son requested my 'cinnamon' sugar cookies for his wedding reception. This frosting was VERY sweet and the cookies were a hit.
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The Best Rolled Sugar Cookies

Reviewed: Oct. 24, 2012
I made these for one of my son's wedding receptions - I did add A LOT of freshly ground cinnamon (once you get used to fresh ground- it is hard to take the store bought ground cinnamon) I also used a little cinnamon extract. Silver Cloud Estate is a good source for extracts, best prices I have found so far, and a quality product. The pictures I used white and yellow (for cinnamon cookies!) as white and yellow were the color plan. I did do a few fully covered little hearts also – but I felt to fully cover the cookies with the frosting would have been overwhelming - they were a hit - none to take home!
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Roasted Lemon Herb Chicken

Reviewed: Oct. 24, 2012
Reading a few reviews I used this recipe for chicken breasts in a crock pot – the liquid was WONDERFUL – used it on rice. Next time I’ll double the spices and lemon juice for more ‘sauce’ to flavor more rice. My husband loved this recipe!
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Photo by conqueress

Cake Balls

Reviewed: Oct. 13, 2012
I don't remember WHEN I learned of this recipe - these sell well at bake sales and also no problem to make ahead of time. They keep well at least a week. One thing I also do is make LITTLE cake balls using pretzels instead of pop sticks - great for smaller portions. Pretzels are earth freindly so to speak. I will be making the little ones and big ones for my son's wedding reception. Recently I found a recipe using cream cheese - will try that this week. The book "Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats" adds a lot of fun.
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Quinoa Vegetable Salad

Reviewed: Oct. 4, 2012
This is a great salad. I prepared the directions up to completing the quinoa and adding the balsamic and olive oil a day before serving, and refrigerated for a day. The next day added the fresh produce having on hand, I did not have cilantro, but did have mint (growing in my yard), I was surprised at how a little mint went a long way in flavor. I used fresh parsley I had on hand. Also having a lot of green onions- and cut up a small green tomato too, I may add more next time. This is a delicious salad. Will be making it again SOON – will make a point of getting fresh cilantro.
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Caramel Pecan Pie

Reviewed: Oct. 2, 2012
First pecan pie I made was a corn syrup style from Betty Crocker’s cookbook summer 1969. Pecan pie is my dad’s favorites. In the mid 80’s I GOT THIS RECIPE – my next-door neighbor from Michigan had NEVER seen a pecan pie (I am from where pecans grow!) I jokingly called it cockroach pie, as pecans can look like roaches if you wear heavy eyeglasses, and he does! We are now married –24 years later THIS is his favorite pie – AND the review to use Smuckers caramel ice cream topping- OMG that will make it so much easier THANK YOU restaurateur FLORENAS –for your great review- I also understand why this pie is your best seller – it outshines all - one time using caramels -all other ‘types’ of pecan pie making starting more than 40 years ago – I abandoned! Occasionally I send this pie by mail to my dad in Tampa FL - it holds up pretty well. NEW EXPERIENCE- I accidentally over cooked this at least 20 minutes. The custard was solid enough when cutting pieces - they held together GREATLY - good for giving to guests as a take home with only saran wrap. I did use aluminum on crust edges to keep from burning.
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Photo by conqueress

Pumpkin Ginger Cupcakes

Reviewed: Sep. 26, 2012
THESE ARE A HIT - even with ½ the sugar - no white sugar, and applesauce cutting the butter in half (made for a goofy looking mix -as applesauce does not ‘whip’ like butter at all.) I did not have crystallized ginger but had dried solid ginger from spacesage.com, ground up – put it in a blender getting it to powder- it was SO STRONG – so good – I think this ginger made the cupcakes. I also ground cinnamon from sticks and the cloves. I did not have allspice on hand. The spice was NICE. I used Rick’s Special Butter cream Frosting on half for a birthday party – these don’t need frosting – look forward to the next time. I did get some candied ginger from King Arthur Flour Company – I’ll put ginger in a frosting and cut the cupcake sugar in this more. Cupcakes were very sweet even with ½ called for sugar. Follow up: Reading reviews cutting sugar with dry ginger ground up I think kept mine from being gummy or too sweet. Butterscotch pudding, especially for butterscotch affectionados adds added flavor dimension. Fresh ginger would add intensity grinding dry ginger adds, however fresh ‘wet’ ginger might add to gumminess. I learned about the ‘Ginger People’ here and how to purchase candied ginger for lower price. I use very tasty candied ginger in garnishing & frosting. This makes superior cake balls.
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Rick's Special Buttercream Frosting

Reviewed: Sep. 26, 2012
Reading many reviews I did a few modifications -using half butter - 1 cup less sugar - the frosting was a hit - very well received for my granddaughter's first birthday! I used edible glitter - great touch.
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Displaying results 41-60 (of 79) reviews
 
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