GIRL40165 Recipe Reviews (Pg. 1) - Allrecipes.com (1665514)

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My Kentucky Derby Dessert

Reviewed: May 6, 2013
I made this for a Derby party this year. I did not use the corn oil and instead just used browned butter as a previous review mentioned. I also used 60% cacao chips instead of semisweet. Otherwise I followed the recipe to a tee. I agree that there is way too much filling - I ended up making two muffin-sized pies in addition to the main one. It was actually great because I was able to taste what I made without cutting into the actual pie prematurely. The pie turned out really well! It had a crust that resembled a cookie, and was gooey inside as I expected. The one thing I would change would be to melt the chocolate chips and mix it in after the sugars or something. My chocolate chips all sank to the bottom of the pie. Super tasty still, but a little crunchy. I would like the flavor and texture to be better balanced throughout the whole pie. It is a recipe I will keep! I did receive several compliments on it this year!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Nov. 21, 2011
These are perfectly simple and delicious cookies! I didn't have any of the issues mentioned by others and I didn't do anything special to any of the ingredients. My butter was frozen so I had to nuke it a bit to soften it. I mixed everything by hand. I used my thumb to flatten a middle part and then my fingertip to make another, smaller, dent - I think another reviewer's suggestion of using a small measuring spoon to make the indentation is a great idea! As long as you make sure the walls are closed, there should be no issues with the jam running. I didn't have any issues with the dough flattening - they baked into pretty much the shape I formed them in originally. I made 1/3 of the recipe for an even dozen to test these out and they were AMAZING with the blackberry jam I used! I can't wait to make more for the holidays with black cherry and apricot jams!
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Coffee Bonbons

Reviewed: Jan. 10, 2011
I followed the main recipe as-is, except did only half the recipe. I didn't find it to have much of a coffee flavor (I used Taster's Choice Hazelnut and did grind the granules down to a fine powder) - so maybe even non-coffee drinkers would like this cookie. I was hoping it'd be a really pronounced flavor. I think I will make it again, but add more coffee to the main cookie and add it to the icing as well, and maybe I'll even go out a buy a decent instant coffee like Starbucks Via. For the icing, I actually followed reviewer NJtoAL's advice in her 1/18/2010 review - but again used half - 1/4 cup choc chips, 1 TBL butter, 1 TBL milk and powdered sugar until I got the consistency I wanted. With the half recipe I made 24 cookies with approx 2-inch diameters.
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Photo by GIRL40165

Turkey Pot Pie I

Reviewed: Jan. 3, 2011
Fantastic! I used frozen leftover Thanksgiving turkey and was happy to find a perfect recipe for it! Very hearty, filling, and absolutely delicious! For the crust I used the "Pastry for Double-Crust Pie" recipe on this site. I was very happy to find it wasn't too runny - the leftovers never made the crust soggy in the fridge! Remember the bouillon is pretty salty in itself - you may not need to add any additional salt for seasoning. I think this pot pie would be fantastic with pretty much any meat!
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Pastry for Double-Crust Pie

Reviewed: Jan. 3, 2011
The perfect flaky crust! I used Smart Balance 50/50 with Omega 3 instead of shortening. It worked very well! I refrigerated the dough before rolling it out. The portions of dough worked out well for the most part. I did a little patchwork, but I probably didn't roll it out thin enough to begin with. I think next time I might use less salt, just for personal preference. Definitely a keeper!
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Grandma's Gingersnap Cookies

Reviewed: Nov. 10, 2010
Great flavor and texture! I was surprised at how much they spread out, but it's been a while since I've made or eaten gingersnaps. Only a few minor alterations: used butter instead of shortening; added 1/4 tsp each of cloves and nutmeg. They stay chewy for days after!------2nd time around: The dough is too soft to really roll into balls, and I found it wasn't even necessary if you don't mind forgoing the extra sugar coating. I dropped tspfuls and they still rounded out perfectly.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Nov. 1, 2010
I had only 1 cup of mini chocolate chips so I had to scale down the recipe to 2/3. These cookies are fantastic! Great out of the oven of course, but still chewy and perfect days after. They are great for homemade ice cream sandwiches, too! With 2/3 the recipe we made 25 cookies that are about the size of your palm.
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Yummy Honey Chicken Kabobs

Reviewed: Aug. 9, 2010
Pretty yummy! We used one each of red and green bell peppers plus zucchini. We used 4 chicken breasts but still doubled the sauce to be sure we'd have enough. I also added some chili powder and ginger powder to the marinade. They were really tasty! I think marinating them longer will make them even better! We had time enough for 2 hrs.
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Basic Flaky Pie Crust

Reviewed: Aug. 5, 2010
Love it! Perfect for quiches and pumpkin pie - versatile for anything! I've tried it and enjoyed it with both butter or Smart Balance 50/50 and it turns out great either way! I do mix the ingredients by hand - I've learned that bigger crumbs of butter make it flakier. Don't chill the dough. Maybe put a little flour on your rolling pin so the dough doesn't stick to it. I roll it out directly on a piece of parchment paper to make it easier to transfer to my pan! Easier cleanup, too!
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Ricotta Cookies III

Reviewed: Aug. 5, 2010
Never heard of this cookie but decided to try it with some ricotta I needed to finish. I followed this recipe to a tee (though without the icing) and they're OK. Good flavor, but kind of boring - and not because they're not very sweet. I wasn't expecting the cake-y texture. They do not spread out in the oven and remind me of biscuits. I suppose I should have read more than the reviews from the main page. The recipe certainly does make a lot of cookies tho - using a rounded tablespoon I made 60 cookies. I'm not sure if we'll be able to finish them all. Maybe the icing makes the cookie. Or maybe this is just not my kind of cookie. I will not make them again.
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Marinated Baked Pork Chops

Reviewed: Jul. 20, 2010
5 stars for multiple reasons: the recipe uses ingredients I have on hand, is easy to make and is super delicious! I used the full recipe of sauce for 4 boneless chops and it was enough. Double the recipe if you want enough to season your side.
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Chocolate Zucchini Bread I

Reviewed: Jul. 6, 2010
I changed only a couple things with the recipe: used 1 cup white/1 cup brown sugar, used only 2/3 cup oil, and omitted the choc chips - but only because I forgot about them. Mine was still plenty moist and I liked the fact that some of the zucchini flavor remained. This is a GREAT recipe as-is if you're looking for a tasty quickbread for breakfast or as a light dessert. If you want something more decadent - then go ahead and add sour cream or more chocolate.
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Asian Orange Chicken

Reviewed: Apr. 15, 2010
I was so excited about making this dish for my boyfriend, and although I followed the recipe pretty much to the tee, this dish really let us both down. The orange flavor was strong and overpowered all of the other flavors. The dish didn't make the amount of sugar in it even worth it. I kept other reviews in mind when I chose to use less cornstarch and did not put the chicken back into the sauce. I guess neither of us are big orange chicken fans, so we won't be making this again.
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Ninety Minute Cinnamon Rolls

Reviewed: Jan. 24, 2010
I was worried they wouldn't rise well since the recipe doesn't specifically proof the yeast, so I let the warm milk and flour mixtures sit together for a bit before I added the egg. I also let the cut rolls sit longer to rise. The dough turned out really great - moist and soft. My filling was good, but a little hard. It was probably because of my own adaptation to spread the margarine on the dough and then sprinkle the sugar/cinn mixture over top. I think the margarine/sugar ratio wasn't quite right. I think if I follow the recipe more closely next time I'll be fine. Thanks for the recipe!
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Best Brownies

Reviewed: Oct. 11, 2009
I think it's hard to beat the texture, flavor and simplicity of box-mix brownies...but this recipe is fair competition. I kept all of the ingredient amounts the same, but I chose to take a little more time to sift and mix my dry ingredients together first, then add them to the wet ingredients. I baked them just at 15 minutes and they looked great! They had the flaky top and were a good combination of fudgy/cakey. Next time I might put them in for just a little less time to make them softer. It's a keeper!
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Butter Chickpea Curry

Reviewed: May 14, 2009
This recipe was great for my first homemade curry! I used it mostly as a base for my curry creation. I followed the spice amounts for the most part (2 cloves garlic, used some fresh ginger), but changed other things: olive oil instead of canola, whole cooked tomatoes in their own juice, a giant can of chickpeas, and most of a little container of coconut milk. I also added half of what turned out to be a pretty spicy pepper (a piment in French markets; cooked with the onion, garlic, ginger). Served it with basmati rice and fresh cilantro. I gave it 4 out of 5 stars because a) I didn't follow it to a T, and b) it's still not quite on par with restaurant curries. It is a really fast, really easy and pretty nutritious meal. I will definitely make it again!
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J.P.'s Big Daddy Biscuits

Reviewed: Apr. 3, 2009
This recipe is fantastic! I subbed butter for shortening and powdered sugar for the white sugar. Definitely be sure to add the milk as needed, rather than all at once. If you have the time, it pays to let the dough refrigerate for as long as possible. These were very easy to make and delicious to eat! They're very versatile and have a great buttery flavor! I made them last Sunday for breakfast, and last night for dinner to go with a creamy chicken, carrot and pea sauce.
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Banana Muffins II

Reviewed: Mar. 5, 2009
This recipe was pretty fantastic! I DID change and add a few things, following advice from other reviewers or just because I wanted to. I used only 1/2 cup sugar, substituted oil for the butter, added 1/2 tsp of ground cinnamon, a pinch of nutmeg, a packet of vanilla sugar (I'm in Europe and haven't found vanilla extract yet) and a little bit of milk just because my batter seemed dry. They turned out great! Very moist and still a little sweeter than I expected (bananas are already sweet), but that's fine. It's definitely a keeper!.....Second time around I used only 1/2 cup sugar and substituted oil for the butter, added a dash of nutmeg, ginger and cinnamon. Made 12, baked for abt 17 mins to a golden brown. Hot and fresh they are GREAT! Moist and cakey like I like it, with a great banana flavor!
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Focaccia Bread

Reviewed: Jul. 15, 2006
Attempt 2 (3 yrs later): This time I did use fresh herbs and fresh garlic, and pretty much just guessed on those quantities. I proofed the yeast as recommended, and also used milk as my liquid. The flavor was MUCH better, more pronounced, with the fresh herbs. Next time I think I'll add a little more salt and more cheese, too. Attempt 1 (July 2006): A good bread. Not too dry, but I feel like it needs more flavor. Next time I'll have to use fresh herbs. I did use crushed garlic this time, rather than dried. I'll have to add more next time. I proofed the yeast first like others recommended. I used King Arthur's white whole wheat flour. I added rosemary on top like some suggested. I think I was too skimpy on the cheese (I didn't measure it out), though. With fresh herbs, I think it'll become a new favorite of mine. Thank you!
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