angelinamarie3 Recipe Reviews (Pg. 1) - Allrecipes.com (15658846)

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Angela's Awesome Enchiladas

Reviewed: Jan. 18, 2012
This recipe is AWESOME! Everyone ate it up the minute it came out of the oven & begged for seconds... I had to make a second batch for leftovers! Only thing i did different was substitute lemon juice for lime since i had no lime & we are cheese lovers, so i put a bit of jack cheese in with the cheddar. This is one I'm asked to make all the time... We love it!!
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2 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Apr. 16, 2012
Very impressed with how quick & easy this was, and how well it turned out! I was skeptical on having a dough crust that did not involve rise time with yeast, but it was delicious and used simple common ingredients in our kitchen. One thing I had to opt for was regular white flour because I did not have bread flour on hand. I also added some italian seasonings, garlic, etc.. to the dough and brushed it with some olive oil topped with fresh grated parmesean for a twist before baking the second time i made it. That turned out great! I have yet to use a pizza stone because ours is packed away but have a feeling it would be even better of an outcome. But everyone has loved it and it has been devoured. Guests have told me it is better than the Digiorno or other frozen pizzas. Thanks for sharing this! :)
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3 users found this review helpful

Cream Cheese Squares

Reviewed: Jul. 11, 2012
Made these once for a small gathering and they were a HUGE hit! So I made them again for our housewarming party and the dish was literally gone before anyone even got past the main course and on to the sweets! Everyone was asking what they were and how to make them. Super simple to throw together- my only issue was the amount of butter. By the time I poured that on top, it pretty much was a pool of butter. The second time I made them, I only brushed the butter on top (less than half the amount called for) with a pastry brush and they turned out a lot better. The next time I make these, I will also mix a smaller amount of cinnamon & sugar together to sprinkle on top so it won't look so dark after baking. The lighter color look was more appealing to guests. Great recipe, and thanks for sharing!
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7 users found this review helpful

Easy Decadent Truffles

Reviewed: Jul. 11, 2012
I LOVE the simplicity of these! I also tried this with regular chocolate chips instead of semisweet. Both turned out really well. Then I took the advice of rolling some in some coconut, and some in crushed walnuts and almonds- they were all very good. Makes a great, easy treat to give out in small gift bags on holidays or special occasions or even for a dessert platter at a potluck. Thanks for sharing!
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1 user found this review helpful

Baked Yam Fries with Dip

Reviewed: Jul. 11, 2012
My husband has never been a fan of yams, but this is one that lured him in. I think a lot of that had to do with the dipping sauce (he is a condiment lover). I had to adjust a couple of things the second time around on this- first, I found that bigger wedges took a lot longer to cook and weren't as crisp on the outside as we prefer and a little too thick, not done well enough on the inside (even with an extended baking time). So I cut them a lot thinner the second time around, more like a smaller french fry would look. Those turned out much better with less cooking time. I also adjusted the mayo and sour cream the second time around because it seemed like one would overpower the other and my husband agreed the adjustment by taste was better. Overall, this is a hit in our house and requested often.
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5 users found this review helpful

Guacamole

Reviewed: Jul. 24, 2012
i'm one who generally prefers to make simple recipes (such as this or hummus) based off taste preference from scratch, but i decided to give this one a shot based off the awesome reviews and ratings. i never have thought to add lime juice to the guac i usually would make- that was a nice, zesty touch! but i have to give it 4 instead of 5 stars because i don't think the onion really fit in with it. next time i will use onion powder instead of diced onion- i think it was a texture issue but i think the powder would fit better for the flavor. i also was not a huge fan of diced tomatoes in this. i thought it took away some of the appeal. oh, and a touch of cumin made it perfect! otherwise, great recipe and glad i tried it out! one i will make again with some modifications... thanks for sharing!
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1 user found this review helpful

Seven Layer Taco Dip

Reviewed: Jul. 24, 2012
this was a great recipe, similar to one my mother-in-law makes. it was raved about at several gatherings i have taken this to. but the second time around, along with following occasions, i did make some modifications (which is why i give this 4.5 out of 5 stars). i don't think the green bell peppers fit at all. green chiles or jalapenos might be a nice substitute, but i went without. i also opted to mix the taco seasoning in with the cream cheese & sour cream- that was more flavorful than mixing it with the beans. also added a layer of guacamole on top before the salsa. 1 small head of lettuce was overkill, didn't feel like it was necessary to complete the dish after the first round making it. omitting it made no difference to anyone and the dish was still gone each time it was served. but a great dip, super easy and i would highly recommend it.
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jul. 25, 2012
great recipe! it got devoured at our housewarming pot-luck i made this for. i followed instructions and chilled it for at least two hours before serving, which did make a big difference. but i was a little unimpressed with how runny it became after a bit. i ended up having to drain it some so it still looked appealing and had to stir it often. one suggestion i will make is to omit using miracle whip (being as how that has a more "sweet" taste) and use regular mayo- with the amount of sugar the recipe calls for, miracle whip would have been too much on the "sweet" side. i think the sugar could still be cut down just a bit. and i also did not use poppy seeds. i have never had a slaw with poppy seeds and saw no use or appeal for them. maybe i did something wrong with mine being runny, but otherwise, this is an excellent recipe and i will make it again.
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2 users found this review helpful

Roquefort Pear Salad

Reviewed: Jul. 25, 2012
phenominal salad! this has awesome flavor. i used feta cheese (and added a little extra because we love it) so that flavor along with the sweet pear & candied pecans was so good! the dressing was a perfect compliment. when i made this the second time, i used fresh spinach instead of lettuce, and i think that version was even better. next time i will try a mix of both spinach and lettuce. either way, my husband nearly cleans the bowl before anyone else can get any! absolutely a salad worth making on a regular basis!
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1 user found this review helpful

Pizza Pinwheels

Reviewed: Jul. 25, 2012
WAY easy, and super quick appetizer or quick side to take to a pot-luck or serve at home for hungry people that can't wait for the main dish, haha. this one is also easilly modified to suit anyone's taste. pizza is something you can add anything you prefer to. although i did not add any extra ingredients the first time (aside from extra cheese), next time around i am going to throw some diced onions, green peppers & olives in. i also used the "mini" pepperoni slices so it rolled easier. the bake time (maybe my oven isn't as hot or something) did not seem to get them cooked all the way through, so i had to throw them in again...just watch the bake time and make sure they don't end up doughy! but this is a cool twist on pizza-like appetizers and one i will continue to make.
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2 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jul. 25, 2012
this is one of the best banana breads i have tasted- it absolutely was devoured by my hubby and all his friends who were visiting. i ended up having to make this three times in one week! however, i can only give it 4 stars because i don't like the idea of slicing the bananas. from my mother's teachings as i grew up and would help her bake, the bananas that were starting to go bad would be put in the freezer and taken out, thawed then mashed to make banana bread. i think mashing them turns out much better so you aren't biting into one chunk of banana and instead get the flavor in the whole loaf by mashing them and mixing them in. so that is my suggestion- mash instead of slice. the sour cream makes a HUGE difference in how soft & moist the bread turns out. i did not use walnuts because a friend has allergies, but did add some chocolate chips. top the baked bread with some cream cheese and this is a total treat!
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2 users found this review helpful

Best Baked Chicken

Reviewed: Jul. 25, 2012
this was a GREAT recipe... but HAD to be modified (i agree with other reviews about the salt issue). i completely omitted the celery salt. used bragg's liquid aminos instead of soy sauce (MUCH healthier) and used a a few dashes of the garlic salt. fat free sour cream is better, i think. and i used italian seasoned bread crumbs (easier). the butter isn't completely necessary- spraying with a mist of cooking spray will make it come out perfectly browned & just crispy enough. i loved the recipe and it was easy to modify for a diet that needs less salt and fat. thank you for sharing!
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1 user found this review helpful

Halibut Supreme

Reviewed: Jul. 25, 2012
great recipe! although it was a little rich, it was still very good. we eat a lot of halibut living in alaska, so this was a nice alternative to the usual way we'd make it. i'd just recommend adding a bit more spice to the mix. the cayenne was good, but didn't seem like it was enough spice-wise. regardless, with tweaking a little here and there and adding more spices, this is one that will be a repeat dinner in our house- thank you!
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1 user found this review helpful

Easy Bake Fish

Reviewed: Jul. 25, 2012
AWESOME recipe! this was so quick & easy, everyone loved it. we eat a LOT of fish, especially salmon so this was a great new (and super convenient) way to prepare it. the second time around, i also added bread crumbs on top when i baked it and that was a nice, simple touch to a simple dish. i would also recommend putting a dash of garlic salt in with the sauce just to give it a tad more flavor.
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2 users found this review helpful

Baked Dijon Salmon

Reviewed: Jul. 25, 2012
this recipe is a keeper! similar to another i have tried, but i liked how this one added bread crumbs to top the fliets. the pecans were also a nice touch! i had to add a tad bit more honey to my mixture because the mustard was really overpoweing it. but overall, this was pretty quick, simple and very delicious.
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2 users found this review helpful

Tacos in Pasta Shells

Reviewed: Jul. 25, 2012
this was such a creative twist on tacos + stuffed shells! very easy to make, but i give it 4 stars because making it the first time, it lacked taco flavor. the second time around i added in taco seasoning to the meat & cream cheese mixture. i also recommend softening the cream cheese before adding it in with the ground beef. it isn't necessary to coat the shells in butter, so i also skipped that the second time around and they still came out great. another recommendation i would make (based on taste preferences) is to add some diced tomatos, olives, green onion, etc... to top them off. great twist on tacos and good, creative recipe!
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1 user found this review helpful

Roasted Garlic

Reviewed: Aug. 20, 2012
this is a good start to the recipe, but it needs adjustments. i agree with other reviews on a few things. first, chopping the top of the head of garlic off so each clove is exposed (to let the olive oil & any other spices seep in) is a good idea. i usually season mine with some light pepper after drizzling the olive oil on it. also, this could be cooked two different ways. using a terra cotta garlic baking dish, bake it covered for 45 minutes, then remove the cover and let bake an additional 15 minutes so the garlic is tender. if using tinfoil on a baking sheet, wrap the garlic up in the foil and bake 45 minutes, then uncover and bake an additional 15 minutes to tender. i find this works better and enhances the flavor and tenderness. it is wonderful served with brie cheese on crackers or slices of a french baguette! great appetizer for any occasion... just have some mints on hand after, lol. (and on a side note- 400 can be too much heat depending on your oven. i can get away with 350-375 usually. sometimes 400 will blacken it.)
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15 users found this review helpful

Savory Pork Chops

Reviewed: Oct. 17, 2012
We were impressed with this recipe, different from how we'd usually make pork chops. However, the sauce was quite runny, even with simmering longer than 20 minutes. For the chops to be tender, I had to simmer for at least 30-45 minutes. I agree with other reviews that adding a bit of flour to the sauce would do well to thicken it up a bit so it isn't as runny. I did not have any marmalade (next time I will make sure I have it to try again), but they still turned out very tastey. I also added some garlic powder in with the other spices for coating- I felt it was missing something and that was a perfect compliment in flavor. We really liked the dish and are eager to try it again with marmalade and adding some flour to the sauce to thicken it up a bit. Only questionable issue was the cook time, which seems to vary based on reading other reviews. Overall, these turned out to be very good, and this is a dish I will make again.
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4 users found this review helpful

Hummus I

Reviewed: Dec. 21, 2012
This recipe was 'OK'. Good start but did need some major adjustments. I began with the recipe originally written, did the taste test & had to adjust from there. To start- when draining the beans, RESERVE the liquid & set aside. Do NOT add WATER! Instead, add the reserved liquid as needed until desired consistency is acquired. Water will do nothing for flavor! Skipped lemon zest- found it pointless. Used minced garlic out of a jar instead of cloves, & I can say I used about 1.5 Tbsp. so I'm not sure 2 cloves would be enough (depending on size). Parsley & green onion I added less of. Too much green was not doing much for a real hummus flavor & no good for aesthetic appeal. Also agree w/ other reviewers- NO olive oil or cumin?! Necessity for a true hummus! HAD to add about 1/3 Tbsp. of cumin & at least 1.5-2 Tbsp. of olive oil. Did need the salt & pepper, to really bring the flavor out. But I suggest starting w/ the recipe as originally written, doing the taste test, then adding more of each ingredient as needed until the desired flavor is acquired. Really did find myself having to add more of almost all the flavoring ingredients as hubby & myself were doing the taste test along the process. I still question why green onion or parsley should be included. Added onion powder to taste & that was perfect, without the parsley. Parsley would only be good as a 'garnish'. Good base- but really needs adjusting + the olive oil & cumin! Thanks for a good start.
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Roomali Roti

Reviewed: Dec. 21, 2012
Nearly perfect recipe! I do agree with other reviews, that WARM water should be used- easier to work with & a much better end result. Had no bread flour on hand, so I dissolved some yeast in the warm water & added that for a quick version with ingredients I had. I'm not sure why (and disagree) of some reviews saying this has no 'flavor' & were adding in additional spices... true roti does not contain an abundance of flavor or additional spices. It is meant to be eaten with other dishes containing the heavier spices & flavor. Every true middle-eastern cuisine roti I have ever tried does not contain spices, only the small amount of salt. I also divided the dough into 12 smaller balls to flatten and cook, just as a personal preference since it was being used for various dips as an appetizer. Guaged the cook time on when brownish spots began to form & the roti would start to 'bubble' up in a few areas. Great, fresh out of the pan & also great leftover- this can accompany such a variety of various appetizers, dips, or main dishes. It is best left as-is, no spices added & leaving all the flavor to whatever dish goes along with it. Much appreciation for sharing the recipe!
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