RACHAELG Recipe Reviews (Pg. 1) - Allrecipes.com (1562834)

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Easy Shepherd's Pie

Reviewed: May 9, 2012
Great recipe for a quick and easy meal. I used instant mashed potatoes, and I stirred in the cream cheese and shredded cheese while it was still hot. The result was incredibly creamy potatoes. Very yummy.
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1 user found this review helpful

Dora's Christmas Cookies

Reviewed: Dec. 2, 2011
I replaced half the shortening with butter because I like the taste better, and the only difference it made on the dough was that I had to refrigerate the dough for about 30 minutes before I could roll it out. This is my new go-to cut-out cookie recipe. Very tasty!
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5 users found this review helpful

Scottish Gingerbread

Reviewed: Oct. 12, 2010
I made this for my Scots-Irish dad, who is not a fan of super-sweet, super-rich desserts, and he enjoyed this gingerbread a lot. For my younger siblings, I put a dollop of Maple Cream Cheese frosting (from this website) on a few slices of gingerbread, and they loved it. I made this gingerbread with a thick, dark, home-brewed stout, which went really well with the recipe. My only modifications: I left out the orange peel and almonds, and doubled the raisins.
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9 users found this review helpful

Bacon-Flavored Dog Biscuits

Reviewed: Sep. 13, 2010
These were fairly easy to make, and the dough is so thick and pliable that it was super easy to roll them out and make bone-shaped cookie cut-outs. I added 2 pieces of crumbled bacon for extra flavor, and my fiance's pitt goes crazy for them! My bacon-crazed teenage brother was eyeing them, too!
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3 users found this review helpful

Black Bean Hummus

Reviewed: Jul. 28, 2010
Absolutely delicious! I served it with vegetable root chips, and it was a match made in heaven! My only slight modification: I've made it twice, once accidentally blending the paprika garnish in the dip, and it was fantastic. From now on, I will always blend the paprika right into the dip.
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1 user found this review helpful

Tex Mex Black Bean Dip

Reviewed: Jun. 10, 2010
A big hit with both kids and adults. To make it healthier, I used olive oil instead of vegetable oil, and I halved the cheese to 1/4 cup. The dip was just the right amount of creamy vs. chunky. To make it spicier, I added a dash of cayenne pepper and I used pepper jack cheese instead of Monterey Jack. The dip was even better the next day (more flavorful), so next time I think I'll make it a day in advance and keep it in the fridge overnight.
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4 users found this review helpful

Cherry Chocolate Brownie Cheesecake

Reviewed: Mar. 2, 2010
This is a yummy, decadent recipe. It's the perfect compromise when you can't decide between cherry pie, cheesecake, or brownies, and it pleases most sweet-tooths. I followed the recipe as is, except that I omitted the chocolate chips in the brownie crust, because it sounded a tad too rich. Ignore the reviewers who left out the cherry layer in between the cheesecake and brownie; that was the best part! A fairly simple, well-received dessert. Note: If your brownie crust didn't turn out right, it me be because you used a whole regular-sized brownie mix, which is 10.75 ounces more than what the recipe calls for.
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4 users found this review helpful

Ghirardelli® Ultimate Chocolate Fondue

Reviewed: Jan. 7, 2010
This fondue was tasty but also runny, which most people didn't like. If I make this again, I think I'll cut the milk in half so I can get the thick, creamy consistency that I love in restaurant-style chocolate fondue.
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92 users found this review helpful

Ruby-Red Strawberry Sauce

Reviewed: Jul. 28, 2009
I also used orange juice (made from frozen concentrate) in this. I've chilled the sauce for a couple of hours and used it on cheesecake, and I've served it warm over vanilla ice cream. It was a huge hit in both cases. Great way to use up strawberries that are starting to go.
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1 user found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jul. 28, 2009
If you were thinking about using a canned sauce in your enchiladas, don't. This is definitely worth the ten minutes. I used it for Beef Enchiladas I by umi_says from this site.
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0 users found this review helpful

Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Jul. 28, 2009
This is a great, quick pasta recipe. Everybody I've served it to likes it, from my picky, younger siblings (who rarely eat spinach but don't mind it in this), to my parents with their refined palettes. Also, you can change up the flavors to suit your taste by using your favorite combination of pasta sauces (mine is garden vegetable) and cheeses (mine is 5 cheese Italian blend).
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Lobster Bisque

Reviewed: Oct. 11, 2005
I followed other reviewer's suggestions to add tomato paste, garlic, and pepper. I was doubling the recipe so I used one of those small cans of tomato paste, 2 cloves of garlic crushed, and pepper to taste. I also used lowfat milk and fat free half and half and the soup was plenty creamy. I used shrimp instead of lobster and I didn't use worcestshire sauce because I didn't have any. With these modifications it was a fantastic bisque that my entire family, from the 5 year old to the 50 year old, really enjoyed.
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4 users found this review helpful

Absolutely Sinful Chocolate Chocolate Chip Cookies

Reviewed: Oct. 11, 2005
Oh my goodness. These were addictive. I used mini semisweet chocolate chips instead of the bittersweet chocolate. I cut the baking soda and replaced the sour cream with fat free sour cream. And I used margarine instead of butter. The outcome was a delicious fluffy, yet rich, cookie.
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4 users found this review helpful

Best Black Beans

Reviewed: Jul. 25, 2005
This the best black bean recipe. One adjusment: I added the juice of half a lime. My mother who never eats anything loved these.
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5 users found this review helpful

Southern Living Magazine's King Cake

Reviewed: Jul. 25, 2005
Everybody loved this at my parent's Mardi Gras party. I made this with reduced fat sour cream and it still tasted rich. I bought icing and only iced one cake. Most people preferred the uniced cake.Absolutely delicious, won't wait for Mardi Gras to make it again!
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1 user found this review helpful

Quick Cream Cheese Pie

Reviewed: Apr. 12, 2005
This made a very good and very quick dessert. I pretty much stuck to the recipe except for the pie filling. Instead, I made the bottom layer with the cream cheese/pudding mixture. The other thing I liked about this recipe is that I was able to use all lowfat or nonfat items( light cream cheese, lowfat milk, a fat free/sugar free white chocolate pudding mix(instead of vanilla), a reduced fat graham cracker crust and lite whipped topping) and it was still really good. And I recommend topping the whipped topping with chocolate chips. This recipe was easy, looked good, and tasted great.
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13 users found this review helpful

Waffles I

Reviewed: Apr. 4, 2005
These waffles were extremely good with a couple of modifications. I stirred a couple of handfuls of ground pecans into the batter. They are mainly for texture, so even if you're not a pecan fan you'll still want to use them. I also added some shaved bittersweet chocolate to last bit of the batter. It was delicious!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 4, 2005
True to its name!
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0 users found this review helpful

Cheesecake Topped Brownies

Reviewed: Mar. 20, 2005
I served these at a huge formal party and they were a huge hit. I made a double batch and made one batch swirled(originally I wasn't going to swirl it, but the cheesecake part was extra heavy because of the double amoount so it mixed with the brownie layer) and the other layered. The only differences were that the swirled brownies rose more and the layered brownies looked much prettier on top. I didn't use the chocolate frosting and instead drizzled melted chocolate over the brownies. It tasted great and looked good, too.
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2 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 17, 2005
The PERFECT oatmeal raisin cookie! I've tried different recipes, including the Quaker Oatmeal recipe, but this is by far the best! The trick to this cookie is to get the cookies out of the oven as soon as they're done. That way they will stay chewy even after they've cooled. If you wait too long to get them out they will be really crisp after they've cooled.
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