Mystiecub Recipe Reviews (Pg. 1) - Allrecipes.com (15717038)

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Honey-Brined Fried Chicken Breasts

Reviewed: Jun. 14, 2012
DEFINATELY 5/5. This was my very first attempt at fried chicken, and it was phenomenal! Everyone (boyfriend/fiance, parents, and little sister) polished it off before anyone had time to get seconds. The only thing I will criticize is that it was indeed a little salty, but I used onion powder instead of onion salt. Regardless, this was VERY good and went well with the carrots and dinner rolls we had with it. I will most definately make this again. >:D
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18 users found this review helpful

Barbarella's German Pancakes

Reviewed: Jul. 24, 2012
These were very difficult to create, and though the end result looked pretty it was tasteless. I won't be making these again.
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7 users found this review helpful

Sage Pork Chops

Reviewed: Dec. 24, 2012
I used boneless pork chops for this recipe and only one bouillon cube, omitting the extra salt. (Had I used two it would have been much too salty.) After adding a little bit of garlic powder and cooking them until I got the perfect color (looking at the recipe I was a little skeptical.)The end result tasted graet, and I will definitely make this again.
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4 users found this review helpful

Caramel Pecan Delight

Reviewed: May 6, 2012
I haven't tried this yet, but I'm allergic to nuts, so if you want an alternative I'd substitute with graham cracker crumbs and a different topping instead of the nuts (there are tons of possibilities). I'll try this later and change my review to see how this works out.
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3 users found this review helpful

Easy Sugar Cookies

Reviewed: Nov. 9, 2011
This is the first recipe I've EVER attempted, and I must say that every time I make these, they come out perfect. I even made these for easter, and my grandma (who's practically the baking expert of her lifetime) loved them :D Don't make these without the butter completely soft. Otherwise from what I hear they won't turn out great. These arent really the type that can make good cutter cookies, but you CAN dip them in some colored sprinkles. These are also good with some extra vanilla extract if you want the flavor stronger, or cocoa powder to make a chocolate alternative.
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3 users found this review helpful

Elvis' Grilled Cheese Sandwich

Reviewed: Apr. 28, 2012
I had to take off the peanut butter because i'm allergic, but the bacon has a nice spin to it. If you don't want the sandwich to end up too greasy or soggy make sure you drain the grease out of the bacon. Too much will make the bread soggy and that's not all that great xP
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2 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Mar. 23, 2012
For me this came out really bland. The chicken was really moist and tender, but definately not enough spice. If I do this again, I'm upping the spice definately. Quarter / Eighth teaspoons isn't anywhere near enough.
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2 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Dec. 19, 2011
When I first made these, I used half-inch cubes of hard plain caramel candy and wrapped the dough into little balls around the caramel. Because I am allergic to nuts, I had to omit them. I decided to omit the cocoa powder and up the vanilla extract a tiny bit in half of my dough to make a basic vanilla version, and dipped them in some sprinkles before popping them in the oven. Fresh out of the oven, the caramel was warm and runny, which complemented the cookie itself very well. Once they cooled off, however, the caramel hardened back up, which made the cookies a little difficult to eat. Regardless, I brought them to school one time and nearly all of them disappeared.
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Classic Macaroni Salad

Reviewed: Nov. 28, 2013
I followed some suggestions from other reviewers and used 1/4 cup sugar, garlic salt instead of regular salt, and added paprika (which turned the dish orange XD). I accidentally added too much vinegar, so I had to put in a lot more mayo. I taste tested it before sticking it in the fridge so it'd be ready for this evening's Thanksgiving feast, and it's okay. It's probably because I accidentally let the bottle of vinegar "glug" by tipping it over too much, but in any case 2 tablespoons seems like an awful lot. If you like a mild macaroni salad, cut the vinegar in half or use 1.5 tablespoons. Taste it before adding the full amount. Note: I cut the recipe yield in half. Four cups of uncooked pasta is an awful lot.
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Greek Lemon Cake

Reviewed: Jun. 10, 2012
I made this for a family BBQ and it wasn’t that bad, but to me and my mom it tasted a lot like cornbread. :/…overall though for my very first cake it wasn’t a complete flop. I didn’t have any plain yogurt so I had to sub with sour cream. The lemon flavor is really dull; the next time I make this I’ll try the lemon yogurt or add some more lemon juice/zest; maybe some extract too. It passed by my grandmother though, so that's a plus :D
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Slider-Style Mini Burgers

Reviewed: Apr. 22, 2012
These were passable. Not bad, but not to die for either. With me it was probably the pickles, because it was my mom who made dinner instead of me (who spent half the day baking brown sugar cookies). She LOADED it with pickles, and I just don't like them. Everyone else loved it though. Maybe next time I'll make dinner and keep the pickles off.
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Frosted Brown Sugar Cookies

Reviewed: Apr. 21, 2012
Oh my GOD! Don't let the amount of sugar dissuade you; follow the recipe and you will be rewarded with a ticket to heaven. These are REALLY good! I ended up being too tired to make the frosting, but they're just as perfect without it. Don't stack them on top of each other after you cool them off though. There's a tendency for them to stick together a little bit. EDIT: The day after I baked the cookies,i decided to make the frosting. Sickeningly sweet. I prefered the cookies without the frosting. Still 5* though. :)
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Photo by Mystiecub

Iced Pumpkin Cookies

Reviewed: Oct. 30, 2013
These came out pretty good. I followed the suggestions of some other reviewers and used 1 cup white sugar & 1/2 cup brown sugar, one 15 oz. can of pumpkin, and put cinnamon in the glaze. I found that these did not spread very much in the oven while they baked. Pay attention when these are in the oven; my first tray was done in 11 minutes, but the second one needed another 4 minutes, and then when the heat was raised the rest were done in a little under 12 minutes. The cookie itself tastes (to me) a lot like pumpkin pie, because of the pumpkin and spices used. It definitely needed the glaze; the pumpkin and spices overpowered the sugar. Everything has room for improvement, so I'm giving it four stars, but these are definitely satisfactory. Something worth mentioning, however, is that when the cookies are fresh out of the oven, they have a tendency to stick together. Let them completely cool before glazing or storing them.
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