sheluvs2cook Recipe Reviews (Pg. 1) - Allrecipes.com (16713154)

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Strawberry Fields

Reviewed: Apr. 25, 2012
I always put fruit and cheese in my salad, but never thought to add red onion, as well, which was a nice addition (and I added grilled chicken and pecans, too) ... but I really think it is the salad DRESSING that makes this a great salad. As with other reviewers, I did not add all of that sugar to mine either ... MAYBE a teaspoon, if that. But, I did use the full 1/4 cup of honey. My daughter loved it, as well.
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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 8, 2012
I absolutely LOVED this! It turned out PERFECTLY (even the sauce), and I followed the directions to the T ... did not skimp on anything, including the PATIENCE required in mashing the chickpeas by hand! It does require some patience, but it is SO worth it, and much-much better than anything I have ever purchased in the store. Thank you SO much for this recipe!
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Coconut Macaroons III

Reviewed: Jan. 22, 2012
Absolutely AMAZING! Since this was my first time making macaroons, I followed the recipe exactly as written, and baked for 15 minutes, preparing to cook a couple more minutes - if need be - in order to ensure they were "toasted" (because that is what I wanted) ... but they were PERFECT after 15 minutes! My daughter and I LOVED them and could have easily eaten more, if we did not MAKE ourselves stop eating after a couple!
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Juicy Roasted Chicken

Reviewed: Dec. 23, 2011
I read Jenny's review from 2/11/2008 and had to laugh, because my initial reaction - after reading the ingredients and cooking method - was also, "What's the big deal??" But, Jenny was absolutely correct, because I followed the recipe EXACTLY as written (only extending the cooking time a bit, because I prefer a "browner" skin), and it came out PERFECT!! It was the juiciest chicken I have EVER made ... we did not even need the gravy that I had made, as a "just in case it needs a little boost" precaution. This recipe proves that sometimes, less IS best. Thank you so much for sharing your grandmother's recipe.
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Baked Maryland Lump Crab Cakes

Reviewed: Sep. 14, 2011
Thank you SO MUCH for this recipe! Although I love crab cakes, this was the first time I actually tried to make them for myself. When I was searching for a recipe, one thing I knew that I definitely did NOT want to end up with were "doughy" crab cakes, which I really hate. So, that is why this recipe caught my attention, in addition to baking vs. frying. With the exception of some VERY helpful tips posted by "LynsieC" on 7/19/2007, I followed the recipe as it was written; and not only did they come out PERFECT, I have to admit that they are probably the best I have ever had (outside of the Maryland harbor when visiting family, of course!) The exceptions that I made were (based on Lynsie's tips): (1) I did use real egg (I used 2); (2) I did make them larger, and more round and fluffy (hence, much less than 12 crab cakes, as she noted, which was actually perfect, because they were for "dinner"); and I did refrigerate them for 1/2 hour before baking. I was also very careful to "fold" the crab gently when combining it with the other ingredients, so that the crab meat would not break up (as suggested). Additionally, the larger crab cakes will require that you increase your cooking time a bit; so you should keep that in mind. They were DELISH! And I am SO excited to FINALLY have a crab cake recipe that I can call my "own"! :-)
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Baked Maryland Lump Crab Cakes

Reviewed: Sep. 14, 2011
Thank you SO MUCH for this recipe! Although I love crab cakes, this was the first time I actually tried to make them for myself. When I was searching for a recipe, one thing I knew that I definitely did NOT want to end up with were "doughy" crab cakes, which I really hate. So, that is why this recipe caught my attention, in addition to baking vs. frying. With the exception of some VERY helpful tips posted by "LynsieC" on 7/19/2007, I followed the recipe as it was written; and not only did they come out PERFECT, I have to admit that they are probably the best I have ever had (outside of the Maryland harbor when visiting family, of course!) The exceptions that I made were (based on Lynsie's tips): (1) I did use real egg (I used 2); (2) I did make them larger, and more round and fluffy (hence, much less than 12 crab cakes, as she noted, which was actually perfect, because they were for "dinner"); and I did refrigerate them for 1/2 hour before baking. I was also very careful to "fold" the crab gently when combining it with the other ingredients, so that the crab meat would not break up (as suggested). Additionally, the larger crab cakes will require that you increase your cooking time a bit; so you should keep that in mind. They were DELISH! And I am SO excited to FINALLY have a crab cake recipe that I can call my "own"! :-)
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14 users found this review helpful

Buttery Cupcakes with Coconut Topping

Reviewed: Apr. 2, 2011
My 14-year-old daughter, who LOVES to bake, found this recipe (she was looking for a recipe with coconut, because we had so much left over from the holidays), and it was a HIT! I am not really a fan of sweets, but I always "taste" what she makes, because she really is a great baker ... and I am telling you that these cupcakes are my favorite ... they are DELICIOUS! She followed the recipe to the "T" (she generally does), except she omitted the walnuts, because she has a nut allergy. She has made them twice, and they came out PERFECT both times!
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6 users found this review helpful

 
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