Angefog Recipe Reviews (Pg. 1) - Allrecipes.com (16046943)

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Easy Pork Roast

Reviewed: Feb. 9, 2012
Given that everyone else rates this recipe so well, I'm willing to concede that maybe I misinterpreted it and did something wrong as I found I had some questions as I was going through it. I wondered if the beans should have been drained. I didn't drain them since it didn't specify to but I don't usually cook with quite so much starchy liquid. Was I supposed to uncover it at some point during the cooking? Was I supposed to stir it at any point? Since these were not specified, I didn't do them. What kind of beer (dark, med, lighter) works best? I used a med to light type. Was I supposed to trim the pork shoulder? The one I bought actually had skin on it so I did trim all that off. At the end, I just didn't like the look, texture or taste of this recipe, especially the "juice" which was surprising since I love all the ingredients. Specifically I found the onion/shallot combo to be overwhelming but yet otherwise bland. I was so hoping to like this as it sounded fantastic, but disappointed with my first attempt.
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6 users found this review helpful

Spinach Skillet Bake

Reviewed: Dec. 6, 2011
I was looking more for a method than a recipe when I found this. I wanted a casserole that didn't require canned soup and/or some kind of pasta or rice. So I am rating this recipe mostly on method of cooking. As that goes, I think it worked very well. I didn't have canned mushrooms but I did have fresh cauliflower so I chopped that into bite size pieces and stirred it in right before putting into the oven. As others said, seasoning was quite bland, I did add fresh chopped garlic but even so I think it needed more. I didn't thaw or drain the spinach first, not sure if I was supposed to and I didn't roast the cauliflower first which means it steamed in the oven and met the casserole a little more wet then I would have liked but even with the moisture added by both the spinach and cauliflower and the slight lack of seasoning, this made a fantastic mostly starch free casserole. The flavor of spinach, cauliflower and cheese was fantastic. Next time I'll stir in some parmesan cheese and maybe even a handful of Italian breadcrumbs to absorb some of the moisture. I do really love that I learned a new method and will go back to this base recipe over and over.
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1 user found this review helpful

Oatmeal Waffles

Reviewed: Nov. 6, 2011
I know people get annoyed when a reviewer rates the recipe and then makes a bunch of changes but I did make some changes and I'm still reviewing the recipe so people know that the base recipe is excellent and can withstand modifications without being ruined and IMO that is what makes it a 5 star recipe. These were healthy and delicious and I think the proportion of wet to dry ingredients was perfect. For my mods, I subbed 1 cup regular & 1/2 cup whole wheat flour, 3/4 cup coconut milk & 3/4 cup 2% regular milk and I added about a tsp of real vanilla extract and the zest of one lemon. I will be making these over and over again!
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Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: May 1, 2011
The taste of this recipe is outstanding. During the meal my husband couldn't stop commenting on how good it was. I didn't dice the onions but rather sliced them. Next time I think I will drain the bacon fat after cooking the bacon and cook everything else with a little olive oil.
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6 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Mar. 1, 2011
I don't like canned creme soup so I really liked this recipe. However I had a bag of Kraft Homestyle Mac and Cheese to use up and felt like tuna casserole so I used this recipe substituting only the steps to make the creme sauce with the creme sauce that comes with the Kraft. It was BY FAR the best tuna casserole I have ever had. For health reasons (to avoid processed sauces like the Kraft) I would like to try making the sauce the the recipe calls for but even with the Kraft sauce this recipe was 5 stars.
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4 users found this review helpful

Famous Pork Chops

Reviewed: Mar. 1, 2011
For the breading, I used a 50/50 ratio of crushed up vegetable ritz crackers and plain bread crumbs because that was all I had on hand. Following the rest of the recipe, it turned out really good.
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2 users found this review helpful

Grilled Orange Chicken

Reviewed: Mar. 1, 2011
Definitely a keeper. I doubled the glaze recipe but went a little less than double on the marmalade as I prefer more tang and less sweet. I found the chicken cooked quickly in my oven on the grill pan so I turned it after 10 minutes and began glazing it right away. I used a good pouring of the glaze to coat some cut up peppers, broccoli and red onions and grilled them as well. The glaze on the broccoli was outstanding.
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4 users found this review helpful

Moist Date Nut Bread

Reviewed: Jan. 31, 2011
I just got this out of the oven and could not wait to review. Same old story, had some dates to use up. Loved store bought date nut bread spread with cream cheese as a kid, it was really dense and heavy. Not sure if this will turn out the same but figured I'd try to recreate what I loved as a kid but can't seem to buy anymore. Like one reviewer mentioned, I used a mix of white and whole wheat flour. To be on the safer side because I am usually a disaster at baking, I used only 1/2 cup whole wheat flour. True to my usual form, I afterward realized it was WW pastry flour which I'm sure will make it less dense then I was hoping for. Also, I forgot to mix the egg in so I had to mix that in last after everything was mixed (baking disaster anyone?) Still, when I cut a slice off while it was still warm, the flavor was perfect and the texture was like that of a moist zucchini bread. As one reviewer recommended, I wrapped the rest in wax paper and foil and refrigerated to see if it gets more firm and moist. Either way, I will be repeating this recipe with the correct flour proportions and hopefully not forgetting the egg. Even with my baking mess ups, I couldn't make this taste bad! That makes it a winner in my book.
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8 users found this review helpful

Baked Ziti II

Reviewed: Jan. 28, 2011
I would give this 3.5 stars. The method was easy which was nice and it tasted as good or better than any other baked ziti I have made but I think I am just not a fan of baked ziti. In this recipe as well as any other I've tried, the ziti gets too soft and mushy for my taste. Next time I'm going to try this without the ricotta which I have decided might be what bothers me the most about baked ziti, I just don't like the texture of the ricotta mixed with tomato sauce and mushy ziti.
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2 users found this review helpful

Easy Indian Butter Chicken

Reviewed: Jan. 28, 2011
It was so easy to make and outstanding. I made some changes to conserve ingredients and it turned out so good, I have no idea if the original recipe would have been better, but I can't imagine it tasting any better than it did. -I halved the sauce recipe. I used 4 quite large chicken breasts and still had well more than enough sauce so I think with half the sauce recipe you could use as many as 6 reasonably sized chicken breasts. -I used only 1/4 cup of butter in the sauce. I also only used one cup of heavy cream and half a cup of evaporated milk (I can't handle that much heavy cream!) -I couldn't find tandoori masala at the store so I googled it to find its ingredients and made an approximate version of my own consisting of 1/8 tsp each of garam masala and ginger powder, a pinch of curry powder, and 1/4 tsp each of cayenne pepper powder and garlic powder and the zest of 1 lemon. Again, I don't really know how real tandoori masala would have tasted but mine tasted so good I doubt I would spend the money to ever find out.
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4 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jan. 20, 2011
I would love to give this 4.5 stars. The seasoning was very tasty, maybe a bit less zesty than I was expecting, but not overwhelming at all which I was worried about with all the garlic. The best part of this recipe is the method of cooking, meaning coating with an herb mixture and cooking in the right amount of garlic and butter. The recommendation of 6 minutes a side turned out to be perfect and I will take to other recipes with me because cook time for chicken has always been a mystery to me. Also, on a positive note, I was surprised by how much "juice" this recipe generated. Reading the recipe, I was expecting a more dry finish. I was pleased by the wetness and I would have made a side of rice had I realized.
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1 user found this review helpful

Garlic Cheddar Chicken

Reviewed: Jan. 9, 2011
I think I died and went to heaven. Granted, this recipe is deadly in terms of fat and salt, but as far as I'm concerned, I don't care. My husband was a little worried about the health factor between the cheese and butter so I did cut the butter by about 1/3, but I feel like this recipe was easy, delicious and fulfilling and so you just don't eat it every single day. Personally I don't worry about salt and fat, so this was perfect for me. I'm not one bit shy to admit that I nearly made a meal out of the crispy greasy bits on the bottom of the baking pan when it came out of the oven. One serious note, I used thin cut chicken breasts, cooked them for 20 minutes at 350 as the recipe stated and then cranked it up to 450 for 5 minutes and it was perfect. Also, I didn't use fresh garlic, instead just used some dehydrated garlic cooked in the butter for a minute or so.
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1 user found this review helpful

Blueberry Oat Muffins

Reviewed: Dec. 20, 2010
This recipe is fantastic. I am horrible at baking but even I could not mess this one up. I made this muffins in an attempt to get fiber into my 2 year old so I used whole wheat flour in place of all-purpose. I used probably closer to 1 1/4 cups instead of 1 1/2. The muffins came out so good (and I usually don't like whole wheat flour muffins) I can't imagine how good they would be white white flour.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 2, 2010
Excellent recipe. I had some over ripe bananas that I had frozen and I wasn't sure how they would work because once defrosted they were almost pure mush. However, this recipe must have some magic because the banana flavor was excellent. It turned out I only had just shy of 2 cups of banana so I made it into banana peanut butter bread by adding 1/3 cup natural peanut butter. Also, I added chocolate chips. It was ever so slightly on the dry side which I am sure is from the substitution of peanut butter for a portion of the banana. I plan to make it with peanut butter again so I'll have to figure out how to get a little extra moisture into it. But either way, this recipe is a winner.
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2 users found this review helpful

Caramel Apple Pie I

Reviewed: Oct. 26, 2010
I needed to use up some red delicious apples that were about to go soft. I wasn't sure how this would turn out since the apples were already mealy, but cooking them in this pie totally salvaged them. Somehow in the pie they seemed crisp. I only had about half the quantity of needed apples so it turned out like a tart but with the nuts and the drizzle of caramel, that worked out just fine as an alternative to a heaping apple pie. I used walnuts in place of pecans because that is what I had on hand. I thought the pie was a perfect balance between sweet and spice.
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Oven-Fried Pork Chops

Reviewed: Oct. 21, 2010
I'm reviewing the method of cooking of this recipe because I used my own recipe for breadcrumbs instead of stuffing mix (which sounds good but I don't like to used pre-seasoned packaged foods). The method of baking these in a buttered pan worked very, very well. They didn't stick and the breadcrumbs stayed on the pork chops and browned nicely. Typically I flour pork chops before breading them and also pan fry them to get them crisp before putting them in the oven but this recipe skips both those steps and the result is almost as good...good enough that I won't bother with those steps ever again. I did slightly overcook mine as I increased the cook time because I had thick bone in pork chops, but that is my fault and even with the overcooking they were very good. For those curious, my breadcrumbs are a combo of gluten free panko style crumbs and ground up fortune cookies seasoned with rosemary, parsley, salt and pepper.
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Oatmeal Pudding Cookies

Reviewed: Oct. 12, 2010
These came out really, really tasty. I reversed the ratio of white to brown sugar because I like crispy cookies as opposed to chewy. They didn't come out exactly crispy but definitely a good texture. I don't know how to achieve a crispy cookie. I used real butter because I don't like shortening so I don't know if the translation is exact, maybe less than one cup of butter would have worked better. Finally I used pistachio pudding and chocolate chips because that is what I had on hand and I think it made for a very interesting flavor. I bet it would be better with vanilla pudding so there is no competition for flavor between the oatmeal/chips and the pudding. All in all, a very worthy recipe when you want to use up some oatmeal and chips before they get stale!
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Strawberry Muffins

Reviewed: Oct. 5, 2010
Solid recipe. The muffin consistency is very good. Not too crumbly at all. I think I didn't use enough strawberries and next time I might consider pureeing them for more distribution of the strawberry flavor because even with following other reviewers suggestion of adding some vanilla and cinnamon, it the flavor was lacking the sweetness I was looking for. Also, I followed another reviewers proportion of whole wheat/white flour and next time I would only use white. They still taste very good but I can tell they would be better with use of only white flour. All in all though, a very solid muffin recipe.
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2 users found this review helpful

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