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Magic Peanut Butter Middles

Reviewed: Apr. 14, 2011
We loved these!! The chocolate part was a tad on the drier side, but they were really really good. They were a bit time consuming also, but worth it!
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2 users found this review helpful

Salsa Chicken

Reviewed: Apr. 11, 2011
This was pretty good. Didn't absolutely love it, but it was good.
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3 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Apr. 10, 2011
We weren't really huge fans of this. Only marinaded for an hour and cooked to perfection, but still felt "tough" from the lime acidity. Probably wouldn't make again.
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2 users found this review helpful

Spinach and Feta Pita Bake

Reviewed: Apr. 4, 2011
Very tasty and super quick! I used regular pesto, because it's what I had. The only thing I would do different is probably add some shredded Italian on top of everything, to help everything stay together better. It was kind of humorous to eat because everything was falling off. So delish though. My husband loved them and my daughter also ate them without complaining (too much).
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2 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Mar. 22, 2011
This was good, though I have another recipe that I like much better. I thought it needed a bit more flavor/seasoning.
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2 users found this review helpful

Thousand Island Dressing II

Reviewed: Mar. 21, 2011
This was okay, but REALLY sweet for our taste, and I even cut the relish in half. Next time I'd half the relish and the relish....I may even try dill relish. Used it on Reubens.
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1 user found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 21, 2011
Loved it! I will say that it was a tad sweet for our preference, but that's personal preference. We also did add another beer so that it just covered the meat. PERFECT for Reubens too! And we thought the serving ratio was a bit high. I would plan on 1/2lb. per person because corned beef shrinks down quite a bit. We did a 3lb. cut and it was just enough for 4 of us to eat for dinner (with potatoes, carrots, cabbage and bread) and 2 Reubens the next day.
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0 users found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Mar. 9, 2011
We loved this!! It was quite easy and absolutely delish. I used 3 chicken breasts, added some frozen corn, used a can of Rotel in place of the fresh tomato and chiles, and we added the hot sauce to our bowls so it wasn't too spicy for my daughter. It was also awesome with a squeeze of fresh lime. I think next time I'd even add some diced carrots. Definitely a new fave! Served with our favorite AR Guacamole recipe and lime tortilla chips.
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3 users found this review helpful

Guacamole

Reviewed: Mar. 8, 2011
DE-LISH!!!
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5 users found this review helpful

Basic Crepes

Reviewed: Mar. 5, 2011
These were good for savory crepes, but I wouldn't say amazing. I did, however, make the mistake of trying to cool down the melted butter by adding the milk to it...what I was thinking, I have no idea, because it curdled the milk a tad (stupid!). In the end, it all worked fine, but that definitely wasn't ideal. We made savory cuban crepes...pulled pork, ham, pickles, cheddar, mustard and hot sauce. So good! We also tried to add some sugar and vanilla to the second half for some sweeter crepes, but next time I would just use a sweeter recipe (I've head the Vanilla Crepes recipe is awesome).
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1 user found this review helpful

Spicy Sweet Potatoes

Reviewed: Mar. 4, 2011
YUM!!! These were delish!! Brought them to a friends' for a cookout and both couples raved and asked for the recipe. I did find, as many other reviewers mentioned, that 40-45 minutes was way too long, as my potatoes tasted amazing but they turned mushy. They also do not crisp up. Next time I will try baking them for 20-30 or so (just until tender) and then place them under the broiler for a few minutes, flipping once, to brown all sides. While we LOVE spicy, they are a smidge spicy for kids, so I would do a tad less cayenne next time, but not much less. The heat is near perfect!
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3 users found this review helpful

Pesto Chicken Florentine

Reviewed: Mar. 3, 2011
We did not especially care for this, although I'm going to assume that perhaps the alfredo we used was what we didn't like. I didn't have a dry alfredo packet so I used a jar of Neuman's Own alfredo sauce and it just was not appetizing. Next time I would definitely try making my own alfredo sauce. My husband, who typically loves everything, didn't really even care to save the leftovers...not normal around here!
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1 user found this review helpful

Parmesan Fondue

Reviewed: Jan. 23, 2011
Wow, was this ever delicious!!! I didn't change anything we loved it! I halved the recipe for 10 people at a potluck and it fit perfectly in my mini crockpot and was the perfect amount for everyone since there was other food. Served it with a cubed french baguette. Next time I may try adding a bit of swiss cheese and maybe some dry white wine in place of some of the milk just to put a twist on it. It certainly was excellent as is though and the consistency stayed smooth for 2-3 hours!! Would also be good with a Granny Smith apple, and would probably be delicious over pasta!
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4 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jan. 15, 2011
These were delicious, only we used 4 cans of black beans (maybe 3 1/2 next time) instead of kidney beans and we did not add all of the water (probably only 1 cup). And next time I would add a bit more of all the spices. 4 cups cooked sweet potatoes is about 3-4 sweet potatoes (got them wet, poked them and cooked on a plate in microwave for about 10 minutes, turning once).
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2 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: Jan. 14, 2011
Wow was this good!! I am not a red-sauce person, so I love Margherita pizzas because they not only are incredibly fresh tasting, but they also don't have the red sauce. The only things I changed were using homemade crust, fresh garlic (3 cloves, would do 2 next time) and I subbed fresh mozzarella slices for the shredded and shredded Italian for the Fontina. And unfortunately I forgot this recipe was for TWO pizzas and I was only making one, so I had double the cheese on it, which was delicious, but not necessary. Oops. I also didn't pre-bake the crust, which was fine, but it does take longer to bake...I think it was 20-30 minutes. SO good. Definitely a recipe I'll be filing away.
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9 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2010
Definitely my favorite sugar cookie recipe, though I like them even better with almond extract instead of vanilla, or maybe half and half. My BFF and I made them for a cookie decorating party and couldn't stop eating them. 1 batch made about 45-50 medium/large cutout cookies. The colder the dough is before rolling it out (we refrigerated it overnight first), the better the shapes cut out. I prefer them thicker too, so we cut them about 1/4" thick, and with rising they were perfect. Then, only bake them until the first sign of browning appears (it was 6 minutes in my BFF's oven). For a frosted version, pair them with the AR Sugar Cookie Frosting. For an iced version, perfect for decorating, pair them with the AR Sugar Cookie Icing.
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0 users found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 22, 2010
This is SOOOO good!! We didn't have shortening, so we substituted unsalted butter, which was perfect. It takes longer for them to set up in order to stack when using butter (so I hear), but after a couple of hours they did set up well and stacked with no problems of smudging on each other. I also used almond extract instead of vanilla, because it's my favorite...divine!!! This recipe + Best Rolled Sugar Cookies = Sugar cookie perfection!
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1 user found this review helpful

Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Dec. 14, 2010
We thought this was good, but not great. Definitely worth making again, but nothing amazing. I used a Newman's own sauce, which was great. It wasn't tomato basil (used what I had), but I added some basil.
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1 user found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 2, 2010
Yum! Used my small cookie scoop, which sized them perfectly! Baked on parchment paper lined pan at 350* for 13 minutes = perfect in our oven. Just until the bottom edges started to brown. Did half plain and half with almond (1/2t for half the batter) and the almond ones were our favorite! So good! And I followed many reviewers suggestion to whip the butter for a long time. Many recommended 15 minutes; I probably did 5-8 minutes. I didn't tell my husband what these cookies were. I just gave him one. His reply? "Mmmm...they melt in your mouth!" ;-)
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16 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Dec. 2, 2010
Not impressed with this, at all. Honestly, I think the frozen chicken breasts are where it all goes wrong. As they thaw I think they release too many juices that water down the bbq in both flavor and consistency. I used a good, molasses-based bbq sauce (Famous Dave's Rich and Sassy) and you could barely taste it. There wasn't even any color to the bbq. I had to add a ton more for there to be any flavor at all...more than double. Although so much easier, next time I will definitely not use frozen breasts.
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1 user found this review helpful

Displaying results 21-40 (of 199) reviews
 
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