aing Recipe Reviews (Pg. 1) - Allrecipes.com (16420276)

cook's profile

aing

Reviews

Photos

Menus

 
View All Reviews Learn more

Grilled Salmon I

Reviewed: Nov. 7, 2014
Didn't have time to marinate the salmon, so we just brushed the sauce on top and let it sit for 20 min while the grill heated up. Tasty!
Was this review helpful? [ YES ]
0 users found this review helpful

Fudgy Brownies I

Reviewed: Aug. 7, 2014
This is a good recipe. It tastes to me like it needs salt, so I will add more salt next time.
Was this review helpful? [ YES ]
0 users found this review helpful

MeeMaw's 5-Star Coleslaw Dressing

Reviewed: Mar. 19, 2014
I used the available option to change serving size to 6. I followed the directions and changed nothing (except the serving size), and it is just right for the tastebuds in my family. I placed the dressing in a large mixing bowl. I had a whole head of cabbage to work with, so I shredded the whole head, and added cabbage to the dressing in the bowl till it suited my taste. I refrigerated the slaw for several hours, and checked for "soupiness". The dressing was a little runnier than before, which is quite normal for slaw dressing made at home, so I added more shredded cabbage. As a note: salt and sugar break down the cellular walls in fresh produce, and make stuff begin to "weep". This is well noticed when you sprinkle fresh strawberries with sugar, or fresh cucumbers with salt. So, yes, the sugar and the salt make the cabbage "weepy", but this is normal for coleslaw. This is a great recipe for homemade slaw dressing.
Was this review helpful? [ YES ]
7 users found this review helpful

Oven BBQ Chicken Drumsticks

Reviewed: Apr. 3, 2013
I followed another reviewer's method of doing this on the stove top. Omitted the water, because some reviewers said it made the sauce too soupy. Next time will omit the salt. There is enough salt in the sauce from the catsup and Wocestershire sauce.
Was this review helpful? [ YES ]
7 users found this review helpful

Missy's Candied Walnut Gorgonzola Salad

Reviewed: Mar. 31, 2013
I'm rating this for the candied nuts. I made them and put them in a dish on the Easter dinner table. Awesome! Crunchy and sweet. One walnut flipped out of the pan while I was stirring, and when I picked it up to put it back in the pan, I cooked a blister onto my thumb. Don't touch hot walnuts! I will make these again for Christmas.
Was this review helpful? [ YES ]
0 users found this review helpful

Quick Yeast Rolls

Reviewed: Mar. 14, 2013
I have been baking bread for over 30 years. I win ribbons at county fairs, get requests for gifts and for church suppers. I knead my dough with vigor, smack it, and slap it around. I roll it, braid it, slash it, mound it, mold it, free form it. . And then I found this recipe while looking for a quick roll for supper tonight. I watched the video that goes with it, thank goodness, or would not have believed it possible to get rolls out of such wet batter. After the first rising, I poured the batter onto a flour dusted counter, dusted my fingers and patted the dough into a rectangle, cut it into 12 strips, which I laid into the channels of a pre warmed, greased, cast iron bread stick pan. The second rising took 15 minutes in the 200 degree pre warmed oven, and the bead sticks rose to double their height while baking. They were beautiful, and good thing they came out of the oven and went straight to the table. If they had waited to cool on the counter, the family would have eaten them before supper! Because I rarely use sugar in my bread, I cut the sugar to 1 tablespoon. Because of health concerns, I use canola oil instead of butter or shortening in all recipes I try. I don't consider these two changes as altering a recipe, because they are my standards. This is a wonderful recipe. Thank you for introducing me to the puzzling, new procedure of making bread without kneading and with wet batter.
Was this review helpful? [ YES ]
2 users found this review helpful

Scott's Savory BBQ Sauce

Reviewed: Feb. 12, 2013
Great sauce! I halved the recipe, added only 1 tsp salt, and 1 tsp red pepper flakes. We used it to soak some shredded pork roast that dried out too much in the crock pot, and made bbq pulled pork sandwiches with it. It has a bite. Glad I didn't add more pepper flakes! This is a keeper!
Was this review helpful? [ YES ]
2 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Jan. 6, 2013
I was glad this recipe had a video to follow. These Madeleines came out fragrant and dense, sort of like a little bite of pound cake. They tested done with a toothpick at 11 minutes, so I would suggest to check them at around 10 minutes. They were pale, but definitely done. I made them the day before Christmas Eve, and froze them when they were cool, as we were not going to have them till the day after Christmas and I was afraid they would get stale if I left them on the counter for 3 days. They are great dunked into hot coffee, as the recipe suggests.
Was this review helpful? [ YES ]
2 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Jan. 6, 2013
My family loved this for Christmas morning breakfast. I assembled it on Christmas Eve and let it steep in the fridge till morning. I had plenty of people on diets, so I altered it thus: I made herb bread, cut it into cubes and put the cubes on a dry cookie sheet and baked them at 250 for about 45 min till they were dry and hard. These were my fat free croutons. I omitted the butter, used 2%milk cheddar cheese (lower fat, all the flavor), 1 large egg + 1-1/2 cups Egg Beaters, skim milk, 1 cup low fat real bacon bits. I added 2 TB minced onion. I assembled the dish thus: I layed the croutons on the bottom of the baking dish, covered them with the cheese, then poured the combined rest of the ingredients over the crouton/cheese foundation. I baked the dish covered with foil for 1 hr and a half, then uncovered for 30 more minutes. I've had requests to serve this on the weekends. New staple in our house!
Was this review helpful? [ YES ]
3 users found this review helpful

Elisa's Famous Fudge

Reviewed: Jan. 4, 2013
I followed the instructions, but used all chocolate chips, no butterscotch chips, as several reviewers did. I removed the pan from the burner, added the marshmallow creme, added the chocolate chips, and they seized up in less than the time it took to stir the mix twice with a wooden spoon (6 seconds, maybe). Chocolate concrete! The butter was oozing out of the mix and settled in a film on the top. I pushed the mix into an 8X8 dish, and when it was cool, I chiseled it into little, grainy blocks. Despite the appearance, it tasted good. That's why I gave it 2 stars.
Was this review helpful? [ YES ]
0 users found this review helpful

Balsamic Bruschetta

Reviewed: Jan. 4, 2013
We made bruschetta bread out of a French baguette recipe on this site. After slicing and toasting in the oven for a crunchy crostini effect, we set the bread alongside the bruschetta mix, and let people use as a dip. Had no balsamic vinegar, so used sherry wine vinegar, and had no fresh basil, so used 1 TB dried basil. It was a hit on our Christmas Eve buffet table.
Was this review helpful? [ YES ]
0 users found this review helpful

Roasted Red Pepper Tapenade

Reviewed: Jan. 4, 2013
Made this for a bruschetta platter on Christmas Eve. Too garlicky for my taste, but it was a success, and since I can alter the quantity of garlic at will, I will give this recipe a 5 star rating. The capers add a zingy quality, and after the crostini we used to make the bruschetta were gone, my sons used the rest of this tapenade mix as a chip dip, or to fill their omelets. It awakens the palate!
Was this review helpful? [ YES ]
1 user found this review helpful

French Baguettes

Reviewed: Jan. 4, 2013
My son requested a bruschetta platter for Christmas Eve, so I tripled this recipe to have enough baguettes for the crostini portion, and then used 3 different bruschetta recipes from this site. Huge hit! I made this baguette recipe again, but made the baguettes wider, so we could have oven French toast on Christmas morning. I omitted the sugar, and used all purpose, unbleached flour. The egg wash was a waste of an egg, in my opinion, so I will omit this step in future. Great recipe! I also use this for pizza dough.
Was this review helpful? [ YES ]
0 users found this review helpful

Apple Pie Filling

Reviewed: Nov. 3, 2012
The flavor is great! Despite the problems I had with this recipe, I'm giving it the 5 star rating for the flavor, and because I know how to fix my problems. Based on other reviews, I used 8 cups of water instead of 10, and decreased the cornstarch from 1 cup to one half cup. I used 3x 3lb bags of Granny Smith apples, and even with the amendments, there was a quart of juice left after using all of the apples to fill my pie shells. I have decided to use 4 bags of apples next time (each bag is about 8 cups), keep the water at 8 cups, but use the entire 1 cup of cornstarch. I filled 3x 9" pie shells plus an 8" pie shell. When this recipe says it makes 5 pies, it must mean 5x 8" pies. My husband loves the flavor, so I know I have ended my quest for the perfect pie filling recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet and Sour Sauce I

Reviewed: Nov. 1, 2012
Made the recipe as is but for the vinegar. I had no white vinegar, so I used apple cider vinegar instead. Throughout the meal, my husband and 22 year old son kept saying how good the sauce was. My husband said, "This one's a keeper!". Awesome, awesome, awesome.
Was this review helpful? [ YES ]
0 users found this review helpful

Perfect Ten Baked Cod

Reviewed: Oct. 19, 2012
The fish does, indeed, come out flaky and good. I saw another rating that used bread crumbs, so I did the same. Also, I substituted olive oil for the butter. The recipe has too many steps. I sprayed the pan, then drizzled with olive oil. Placed cod in pan, drizzled the cod with olive oil, sprinkled the crumbs on top, poured wine around cod, squeezed lemon on top of cod, baked for 15 minutes. Because we did not use the salty crackers, we noticed the fish needed salt. Will add salt next time.
Was this review helpful? [ YES ]
36 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Oct. 19, 2012
The recipe left me with some creative license. It says "1 slice onion". I went ahead and added 1 whole sliced onion, but next time will add a little less (maybe just one thick slice). The recipe said "4 whole cloves". I see that some of the reviewers added cloves of garlic, but I just added 4 of the spice cloves (they look like little nails). Didn 't care for the taste of the cloves, so next time I will add 1 clove of garlic, instead. Our family does not use butter, so I made the roux with olive oil. My husband drank the soup cold out of the refrigerator; said it tasted like V-8. I ate mine hot off the stove, with crumbled saltines. Will definitely make this again.
Was this review helpful? [ YES ]
3 users found this review helpful

Beth's Meat Loaf

Reviewed: Sep. 28, 2012
I doubled the recipe, and used half for meatloaf and half for meatballs. The meatballs cooked at 350 degrees for 15 minutes. Great! Made a mistake with the onion, and used the whole thing. Tasty! Had no black pepper, so used 2 TB of Frank's hot sauce. Can't taste it, either way. The mix was squishy, and kept pulling my rubber gloves off while I formed the meat balls or pressed the meatloaf into its pan (can't bear to touch raw meat with my bare hands!). Next time I make this, I will put the sauce on at the 40 minute mark so it stays moist.
Was this review helpful? [ YES ]
1 user found this review helpful

Homemade Flour Tortillas

Reviewed: Apr. 28, 2012
Not being a tortilla maker, I had no guidelines to follow except the instructions. Sometimes, watching how something is done is a better teacher than reading about how to do it. Some of my tortillas were like soft wraps, some like crispy crackers, depending on how thin I rolled them out. I will add more salt next time, less flour so they are not so tough, and make them thicker, to use as wraps.
Was this review helpful? [ YES ]
2 users found this review helpful

Spaghetti Pie I

Reviewed: Apr. 28, 2012
Five stars because after a few changes as stated by some of the reviewers, it's a great, basic recipe. I used this recipe to clean up the leftovers from our spaghetti dinner earlier in the week. Used the leftover, cooked, plain spaghetti for the crust, mixed some cottage cheese with ricotta, used the leftover spaghetti meat sauce, and smothered the "pie" with the rest of the grated mozzarella leftover from pizza night. Everything I used for this recipe was either cooked, mixed or shredded from nights earlier in the week. What a great disguise for my leftovers! Thanks!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 48) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States