CARTOONRCKR Recipe Reviews (Pg. 1) - Allrecipes.com (1591072)

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Marinated Mushrooms

Reviewed: May 18, 2009
This was SO good. The mushrooms disappeared so fast at the party I took them to. The best part of this recipe was the leftovers...I used the leftover marinade to marinade some chicken breasts, which lasted for two dinners. BEST chicken marinade I've had in a long time! :)
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12 users found this review helpful

Onion Pasta

Reviewed: Jan. 4, 2011
I used 2 1/2 onions and 3 cloves of garlic (chopped) in this, and actually I would have liked more onions! I'm still giving 4 stars because even with more onions I think it would be a bit bland. I definitely had to add salt and a good amount of parmesan. Maybe next time I make it I'll try 3 to 4 onions, along with a spash of white wine like a reviewer suggested. I do think that 5 would be way too much.
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11 users found this review helpful

Baklava

Reviewed: Oct. 22, 2010
I will for sure be making this again and again. This is the very first time I've ever handled phyllo dough, and I think I did pretty well! Next time I'll try to cut the layers much more evenly and will butter the sides more thoroughly; the edges were a bit dry. The middle pieces of baklava were amazing! I combined tips from multiple reviews. I didn't use the entire cup of butter. I used 1/2 cup plus 2 tbsp but next time will use slightly more. I tossed the chopped nuts (1/2 almonds, 1/2 pecans, that's all I had on hand) with 1/4 cup sugar plus the cinnamon. I did make the sauce a few hours before I needed it so it was nice and cold when I poured it on, and I did 1 1/2 times the sauce recipe which was the perfect amount! I also didn't slice all the way through when cutting the baklava before baking. When I poured the sauce on IMMEDIATELY after taking out of the oven, I let it sit overnight covered slightly (just to keep the cats away from it), then sliced all the way through in the morning. I then placed each piece on little squares of wax paper, but that's not necessary; if people don't mind getting messy they can pick up the pieces themselves. I took this to work and everyone loved it! I need to make this again soon. I'm already craving it again! Last thing: Try 325 instead of 350. I baked for 40 minutes at 350 and the tops were burnt. I had to pull the top layers off!
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10 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Jan. 26, 2012
Made them exactly as described and we couldn't help but eat them right out of the oven! SO GOOD. I let some cool and ate those too, but we both preferred them hot.
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6 users found this review helpful

Plain and Simple Sourdough Bread

Reviewed: Jun. 12, 2011
First time making sourdough bread, and it couldn't have been easier! I don't have a bread machine so I followed earlier advice: proof the yeast in 1/4 cup water, knead dough for 10 minutes on floured service, let rise in warm oven (I forgot about it and left it in the oven for 45 minutes), punch down, shape loaf, let rise for 20-30 minutes. Bake at 375 for 30 minutes. Amazing sourdough bread! My sourdough starter smells awesome though, so that certainly helped!
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6 users found this review helpful

Lemon Asparagus

Reviewed: Feb. 27, 2011
THIS is how I'm making asparagus from now on.
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6 users found this review helpful

Grandma's Iron Skillet Apple Pie

Reviewed: Jan. 2, 2011
Oh wow this was amazing...best apple pie I have ever had! But how could it not be, with melted butter and brown sugar at the bottom! Also, since no one says it anywhere but I guess it's obvious, use a 9 inch skillet. I think I used almost six apples, too. Make sure you REALLY fill it as apples cook down quite a bit. I used the French Pastry Pie Crust from this site for the crust (that is the BEST crust!!)
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6 users found this review helpful

Cream Cheese Frosting II

Reviewed: Dec. 5, 2009
Just like my grandma makes! Perfect cream cheese frosting every time. Tip: If you want to use this to frost cupcakes bakery-style, add lots more powdered sugar until it's more stiff so that it can set. Otherwise, it will look droopy on your cupcakes. To balance out the sweetness, add a pinch of salt as you mix in the extra powdered sugar.
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6 users found this review helpful

Basic Fondue

Reviewed: Dec. 4, 2009
I can't imagine eating this with milk. I used the same amount of beer, which came out to about one and a half bottles of beer. I just used some cheap Michelob Ultra (leftover from our wedding lol), and it tasted perfect. Huge hit at work. Also, I didn't use a saucepan. I just did everything in the fondue pot. No need for that extra step.
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6 users found this review helpful

Bacon-Potato Burritos

Reviewed: Nov. 9, 2008
I made these for a breakfast at work and everyone called them "heart attack burritos" lol. So of course they are DELICIOUS! I will be making these again for sure!
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6 users found this review helpful

Fabulous Fudge Chocolate Cake

Reviewed: Nov. 9, 2010
Yummy! The caramel icing was the best part!
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5 users found this review helpful

Samoan Panikeke

Reviewed: Dec. 11, 2009
Great, easy breakfast recipe when there's no milk in the house! Make sure to use less than 1/4 cup batter. When I used an exact 1/4 cup, or a scant 1/4 cup, it was still pretty gooey in the middle and that was after making sure that it was a darker golden brown all around. On the second try, I used maybe a little more than 1/8 cup and it was perfect. And I did make sure the oil was exactly 350 degrees with my candy/deep fryer thermometer. You could even make just a tbsp. at a time for little bite-size "doughnuts." mmmm. Yummy!
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5 users found this review helpful

Chicken Salad

Reviewed: Nov. 9, 2010
The only change I made was to cook the chicken with some garlic powder and salt, basically acting like it was leftover chicken to see if it would still taste good with extra flavors. End result: it doesn't matter what kind of chicken you use, it will be amazing! I served this on sandwiches with a slice of lettuce, but I loved it even more by the spoonful! I will definitely try to make this whenever I have leftover chicken. Don't leave any ingredients out! Oh, I also used half green and half red grapes for variety. I think the green tasted better, so I may just stick with those next time unless I need the "color" to impress guests.
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4 users found this review helpful

Fried Ice Cream

Reviewed: Aug. 26, 2010
Served on top of homemade tortillas (sprayed with Pam, baked at 350 degrees for 10 min as suggested in another's review, and sprinkled with cinnamon and sugar), drizzled with chocolate or caramel syrup and topped with whipped cream and a cherry. YUM!
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4 users found this review helpful

Easy Apple Crisp

Reviewed: Dec. 9, 2009
I will definitely make this again but as one reviewer said with rolled oats. If you make the recipe as is, it's too "floury." It needs at least half as much flour and more sugar in the topping. With that, I think it would make 5 stars.
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4 users found this review helpful

Peppermint Chocolate Fudge

Reviewed: Dec. 5, 2009
I've made these the past two Christmases and will make it again this Christmas. It's so easy to throw together while making all the other complicated cookies and such, but somehow it's always the first to be eaten!
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4 users found this review helpful

Mizithra Browned Butter Pasta

Reviewed: May 3, 2008
I used whole wheat spaghetti and it was still amazing! I would have used regular spaghetti if I had had any, and that is what I'll use next time. This tastes exactly like the mizithra cheese pasta at Old Spaghetti Factory! I let the butter cook the entire time the pasta was cooking to get a nice rich color, and I strained it through a paper towel. Worked wonderfully and tasted awesome!
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4 users found this review helpful

Chicken Penne Italiano

Reviewed: Mar. 30, 2008
When I made this, I doubled the recipe so that I could have enough for 6 people. Everyone had their fill, and there's still about half leftover. It's pretty filling. Also, and this is just personal preference, I would try to make this a bit thicker with maybe a bit more cornstarch and more tomatoes. Lastly, parmesan cheese (lots of it) is a must.
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4 users found this review helpful

French Pastry Pie Crust

Reviewed: Jan. 31, 2006
Awesome!!!! I used it for avocado pie I found on this site. I usually avoid eating the crust unless it's covered in whipped cream or something, but this was wonderful! It was like eating a cookie.
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4 users found this review helpful

Grilled Salmon I

Reviewed: Sep. 16, 2011
I made the marinade exactly as directed but didn't grill my salmon; I baked it in foil packets as suggested in a review, allowing some air in the packets for air circulation. 425 degrees for 15 minutes = perfect salmon!! I will definitely be using this recipe again for salmon, no matter how it's cooked!!
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3 users found this review helpful

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