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Giant Chocolate Chip Cookies

Reviewed: Oct. 2, 2014
Love this recipe! These are by far the best homemade chocolate chip cookies I have ever had. The changes I made were to use 1 3/4 cup white whole wheat pastry flour, 1 1/8 cup white sugar instead of brown and honey (what I had) and canola and coconut oils instead of shortening. I also put in half the chocolate chips (again, what I had) and it was just right. I wanted big cookies but not monster sized so I did 1/8 cup portions and baked for 11 minutes in my gas oven (runs hot) on the top rack. For those of you who are having "sticking" problems, GREASE THE COOKIE SHEET! Not just at the beginning, but between each batch. I know it says you don't have to but these are SOFT cookies and without something on the sheet they will be impossible to remove. The other thing that helps a lot is letting them cool as the recipe states. This will let the middles firm up and make them easier to lift from the sheet.
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Giant Toffee Chocolate Chip Cookies

Reviewed: Oct. 2, 2014
Love this recipe! These are by far the best homemade chocolate chip cookies I have ever had. The changes I made were to use 1 3/4 cup white whole wheat pastry flour, 1 1/8 cup white sugar instead of brown and honey (what I had) and canola and coconut oils instead of shortening. I also put in half the chocolate chips (again, what I had) and it was just right. I wanted big cookies but not monster sized so I did 1/8 cup portions and baked for 11 minutes in my gas oven (runs hot) on the top rack. For those of you who are having "sticking" problems, GREASE THE COOKIE SHEET! Not just at the beginning, but between each batch. I know it says you don't have to but these are SOFT cookies and without something on the sheet they will be impossible to remove. The other thing that helps a lot is letting them cool as the recipe states. This will let the middles firm up and make them easier to lift from the sheet.
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What the ELLE...Baked Egg Rolls

Reviewed: Sep. 19, 2014
Disclaimer: I am only rating the sauce. It went perfect with the ingredients I used for the filling! I used white sugar instead of brown and flour instead of cornstarch since it was all I had. The filling stayed together nicely and was neither too sweet nor too salty (which is usually my problem making Asian food). Thank you so much Honeybooboo!
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Homemade Biscuit Mix

Reviewed: Aug. 26, 2014
Super easy! I only made enough for one batch (6 servings) just to try it out. I substituted coconut oil for the vegetable oil, used white whole wheat pastry flour and put in only 1 1/2 tsp. baking powder since I was using it right away. I also changed the sugar to 3 tsp to offset the bitterness of the whole wheat flour and baking powder. I used another recipe on this site that uses yogurt instead of buttermilk and the combination was perfect. My three year old did most of the mixing and helped drop the biscuits in the pan. He usually likes to help do everything but eat my biscuits but this time he had three! Thanks for a great recipe!
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Awesome Yogurt Biscuits

Reviewed: Aug. 26, 2014
These turned out great! I used a biscuit mix recipe from the site rather than store bought and white whole wheat flour. They were soft and fluffy, and brushing the tops with milk kept them from being dry on top. I think I will add a little more sugar or honey next time just to offset the bitterness of the whole wheat flour and baking powder. I have had a hard time getting my son to eat biscuits, but he ate three this time! Thank you for a great recipe. Note: I used Dannon All natural nonfat yogurt and didn't need to add milk.
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Apple Hand Pies

Reviewed: Aug. 26, 2014
Thank you so much for this recipe! I had some store-bought pie dough that I had to use up as we had no electricity for a day due to an earthquake. The only fruit I had in the house was one nectarine, but I remembered that green tomatoes could be used when you don't have enough apples, so I used one large nectarine and two small green tomatoes for the filling. The only other thing I changed was to substitute vanilla for some of the cinnamon. My gas oven runs a little hot so they turned out a little brown, but so delicious! I will definitely be making this again!
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Very Cranberry Chocolate Chip Cookies

Reviewed: May 6, 2014
These the most delicious healthy cookies I have ever tasted! I followed a couple of reviewer's advice and used ground flax seed instead of oat bran (didn't have any) and doubled the peanut butter and banana. The only thing I will do differently is leave out the cranberries if I don't have enough as I really couldn't taste them (I only put a 1/4 cup in)I am looking forward to trying them with gluten-free flour for my mom for mother's day as she is on a gluten-free, vegan diet. Oh, and for those of you complaining about the 1/8 cup measurements: 1/8 cup is 2 Tablespoons and 5/8 cups is 1/2 cup plus 2 Tablespoons.
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Baked Garden Ratatouille II

Reviewed: May 6, 2014
This recipe was a hit with my family! The only reason for four stars rather than five was that the recipe was not complete and I had to watch the video to do it correctly. It is clear in the video that either herbs or pepper are added to the chicken when it is browned and that herbs are also sprinkled over the cheese at the end. I also made the following changes to it: I only had chicken leg quarters so I braised them with the herbs and mushrooms first (figured it would take too long to bake!) and then removed the meat from the bones, chopped the meat and mixed it in to the other ingredients. I only did this because it had to work for my 3 year old who isn't into chicken by itself. I cooked fresh tomatoes with the vegetables instead of using canned and used half a jar of spaghetti sauce since that was what I had. I only had to bake it for 5-6 minutes because all the ingredients were still warm and I just needed to melt the cheese. It was a great base recipe and I hope those that submitted it will correct the mistakes so more can enjoy it! As for me, I'm looking forward to using this recipe many times over when our summer garden vegetables are here!
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Baked Garden Ratatouille

Reviewed: May 6, 2014
This recipe was a hit with my family! The only reason for four stars rather than five was that the recipe was not complete and I had to watch the video to do it correctly. It is clear in the video that either herbs or pepper are added to the chicken when it is browned and that herbs are also sprinkled over the cheese at the end. I also made the following changes to it: I only had chicken leg quarters so I braised them with the herbs and mushrooms first (figured it would take too long to bake!) and then removed the meat from the bones, chopped the meat and mixed it in to the other ingredients. I only did this because it had to work for my 3 year old who isn't into chicken by itself. I cooked fresh tomatoes with the vegetables instead of using canned and used half a jar of spaghetti sauce since that was what I had. I only had to bake it for 5-6 minutes because all the ingredients were still warm and I just needed to melt the cheese. It was a great base recipe and I hope those that submitted it will correct the mistakes so more can enjoy it! As for me, I'm looking forward to using this recipe many times over when our summer garden vegetables are here!
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Tasty Roasted Beets

Reviewed: May 8, 2013
My 2 1/2 yr. old loves these things! I was a little leery about using thyme after reading the reviews so I cut the amount in half and you couldn't even taste it,just gave a nice flavor to the beets. I also bake mine for 30 min. in a 400 degree oven so my fire alarm doesn't go off:)Just a note: make sure you allow one large beet or two small ones per person or you won't have enough. They usually reduce about a quarter to a third in size.
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Chicken Tinga Tostados

Reviewed: Jan. 25, 2013
Just wanted to comment on the large amount of onions called for in this recipe. I was talking about this dish with a friend of mine who is from Mexico and she mentioned that the reason for so many onions is not so much the flavor but for economy. Even with our large American servings you can stretch 6 pieces of chicken into eight portions. Just make sure you cook them sufficiently so they don't dominate the flavor. Perfect for those of us trying to feed our families on a tight budget!
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Cheesy Confetti Rice

Reviewed: Jun. 1, 2012
This was really good but only make enough for one meal or maybe mix with something else for leftovers. The taste and texture really didn't carry over very well to the second day.
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