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Spinach Stuffed Chicken Breasts

Reviewed: Jan. 15, 2014
Made this last night and loved it! I had three very large blsl chicken breasts, so I split the majority of the filling up between them and had a few spoonfuls leftover. Also, because the chicken pieces were so big i had to use two pieces of bacon on each one... but whats wrong with MORE bacon? :) baked them at 375 for 30 minutes covered, 20 minutes uncovered, and then turned on the broiler for the last 5 minutes to crisp the bacon a little more. The dish turned out perfectly cooked, but if I had used "normal" sized chicken breasts, I definitely would have needed to reduce their time in the oven. This will be in our monthly meal rotation for sure.
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Chef John's Italian Meatballs

Reviewed: Oct. 1, 2013
SO GOOD! I only had ground italian pork sausage so I used that with the ground beef. Next time I will add more spice or use a spicy sausage, but otherwise this was absolutely delicious. Will be making again and again! Might even make a batch to freeze for an easy weeknight meal.
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Savory Italian Sausage Sauce

Reviewed: Oct. 1, 2013
This got rave reviews from DH! I made a double batch. I tried to make it as close to the recipe as possible, but I just didn't have everything so I subbed: white onion for green and sauteed it with the garlic and herbs in the beginning of the recipe, omitted mushrooms because we dislike, did not add the sausage (because I made meatballs), and used half the amount of wine called for. I partially did this because it was an expensive wine, and I wanted to have enough left for us to drink with dinner :) I also forgot to put the water in, oops! so my sauce was thicker than it was supposed to be, but we like it thick so it was fine. Even at half the amount, there was plenty of wine in it to give a gorgeous flavor to the sauce. I will say, don't skimp and buy a cheap $2 bottle of wine. Get something nice, and have the rest of the bottle with dinner. Cook with the same wine you drink! I used one that was 50% each of Cab and Syrah and the flavor in the sauce was to die for. I would recommend sticking with a Cab, a Syrah, or a blend that is mostly cab. You could use a Merlot too, but a blend will add more complexity to the flavor. I will be making this for years to come... Thank you for a wonderful recipe!
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 24, 2013
I made this on a whim last night, and it was even better than expected! My mouth is watering for more as I write this. My bbq was out of propane so I just put the kabobs on a cookie sheet in the oven at 375 for about 23 minutes with a loose piece of foil over the top and it worked fine for me. The olive oil I used was infused with garlic and rosemary, but otherwise I made the recipe as written. Unfortunately my husband didn't really care for it (he doesn't like creamy sauces) but this is something I'd definitely make again for a dinner party or a pot luck when more people are there to eat them. I lightly simmered some garlic in olive oil, then stirred it into cooked white rice and served the kabobs over that. The presentation of the kabobs is beautiful, and they taste like something you'd get in a nice restaurant. 5 stars in my book!
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Easy Homemade Pie Crust

Reviewed: Oct. 17, 2012
I used this recipe when I made Chef John's Caramel Apple Pie. This recipe was so easy and so tasty I don't think I will ever use another crust recipe again! Using the food processor makes it a breeze, and it literally takes less than 5 minutes. I was afraid that the apple juices from my pie would make the crust soggy (as has happened with other crusts) but this crust held up unbelievably well! No sogginess at all, even after cutting a piece and the surrounding exposed crust was sitting in the juice for several hours. It was just the right balance of thick and crisp but soft and flaky... you have to try it to see what I mean. Excellent recipe!
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Chef John's Caramel Apple Pie

Reviewed: Oct. 17, 2012
Overall i really liked this recipe! There are wild apple trees near my house, so I picked those and used them in the pie instead of buying from the store. I am not sure what kind they are, but they are firm, and a good balance of sweet/tart. I like a more complex spice flavor, so when I made the sauce I added a bit more cinnamon, a couple sprinkles of pumpkin pie spice mix (allspice, nutmeg, clove, cinnamon), one whole clove crushed, and a splash of pure vanilla extract. The resulting flavor was AMAZING! After cutting the apples, I tossed them in a few tablespoons of flour to coat them to help absorb some of the liquid, as many reviewers mentioned they had a lot of excess juice. This did help the final product, though there was still a little more juice than I like. Next time i will add a bit more flour to coat the apples, and I will also cook the caramel sauce a minute or two longer to try to get it a bit thicker. I did a lattice top pie and used Chef John's recipe for Easy Homemade Pie Crust which came out beautifully. I would not do a "closed" top pie with this recipe because i fear there would be a lot more juice trapped in there. The lattice top helps with the evaporation of the juice. Will definitely be making again with the next batch of apples I pick!
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Brooke's Best Bombshell Brownies

Reviewed: Sep. 23, 2012
The absolute best brownies. Rich, moist and fudgy, i like them better than the Betty Crocker mix! And they were easy to make. I didn't have enough white sugar so I did half white and half brown. Also I didn't have chocolate chips so I just left them out. Still delicious!!! Will be making this again, and again, and again.
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Easy Chicken Rice Casserole

Reviewed: Sep. 19, 2012
Overall a nice easy dish! There's only 2 of us so I halved the recipe and made it in an 8x8 glass pan. I added a tsp garlic powder, tsp thyme, and kept the salt at 1 tsp. mine took 1 hour to cook through, stirred once halfway through. I also did not take the foil off at the end to make the top of the casserole crispy (just a preference). Next time, I think I would add a little extra milk to make it a little saucier. It was creamy tasting but I'd like just a little extra liquid/cream sauce as the rice really soaked it all up. Would be nice with some broccoli florets added in too. Will definitely make again :)
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Cream Puffs

Reviewed: Apr. 22, 2012
Made these today in an attempt to satisfy a craving. The recipe for the shells is great, though I dropped the batter by teaspoonful instead of tablespoonful onto the baking sheet. When the puffs seemed done, I opened the oven a crack and turned it off, then let the puffs sit there for another five minutes so they wouldn't "deflate" from the sudden temp change. They came out perfect after baking for 22 minutes and then cracking the oven as I said. The reason I only give 3 stars is because the filling was not what I had expected or anything like what I've experienced when eating a creme puff in the past...it was more like a thick pudding/custard than the typical thick whipped-like filling I am used to. Maybe it is just me? DH was surprised at the filling as well, he normally loves creme puffs and he's had a great many more than I have. It didn't taste bad, just "different". I will definitely use the recipe for the shells again though. :)
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Meat Filled Manicotti

Reviewed: Apr. 19, 2012
Made this last night, it came out very yummy. I subbed ricotta for cottage cheese because thats what i had on hand. Overall i enjoyed the dish. i seasoned the meat with garlic, basil salt and pepper, didnt have any oregano. next time i think i will add some chopped onion when i cook the meat for additional flavor. it was easy to make, just took a while in the oven. nice dish if you're having a few people over, i got 13 shells out of it. thanks!
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Extreme Chocolate Cake

Reviewed: Feb. 21, 2012
my new default chocolate cake. i will never get store bought mix again, this was so easy and 100x better tasting than any other chocolate cake ive ever had! i followed all the instructions to the "T". a word of caution, this makes a lot of batter. you should split it into three standard 9'' rounds so it doesn't overflow in the oven, unless you have the extra deep round cake pans to accommodate the extra batter. the frosting is perfect, but its definitely a LOT of chocolate to handle all at once when its on the cake. great recipe, thanks!
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Classic Peanut Butter Cookies

Reviewed: Oct. 13, 2011
made these last night. i took the advice of others and added 1/4 cup more each of flour and peanut butter. the cookies came out tasting very good. the reason i am only giving 4 stars however is because i was hoping the cookies would be softer once fully cooled. i was very careful not to overcook them. they arent crispy, but arent chewy. overall its a good cookie and i would make them again.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 20, 2011
this bread is soooo yummy and easy. i didnt have all the spices on hand, so i used 2 tsp pumpkin pie spice and 1 tsp cinnamon, and it turned out great. it tasted even better the next day (dont know why that happens?)! just make sure you grease your pan well, one of my loaves stuck in the bottom and broke when i tried to take it out. also made muffins with some of the batter. i will be making this for years to come. such a nice fall recipe. great for breakfast or a snack! DH ate 10 muffins within a couple of hours of me making the bread if that tells you anything :) thanks for a great recipe!
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Heavenly Angel Food Cake

Reviewed: Apr. 9, 2011
this was my first time making an angel food cake. this recipe is easy and delicious! i will definetly be making this again.
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Chocolate Meringue Cookies

Reviewed: Jan. 8, 2011
i just made these, they're delicious! this was my first adventure with a meringue of any kind. they are easy and very yummy. im watching what i eat and these make a great treat that isnt full of fat. as soon as this batch is gone i'll be making some more to share!
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Sweet Dinner Rolls

Reviewed: Dec. 4, 2010
made the recipe as written, this will now be my go-to roll recipe! slightly sweet, super soft, and easy to make! delicious! thanks for a great recipe!
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Fudge

Reviewed: Oct. 16, 2010
i made this fudge the other day. its a really great basic fudge, i'll definetly make it again for the holidays. next time im thinking about using half semisweet chips and half dark chocolate or peanut butter chips, melting them separately and then swirling together in the dish.
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Sep. 27, 2010
i didnt make the cake...i was looking for a maple frosting recipe and found this, so i only made the frosting. but it deserves 5 stars, i'll definetly be using it again! i added a little extra maple and decreased the confectioners sugar by almost a cup. its a very sweet frosting as written. thank you !!
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Chili Seasoning Mix II

Reviewed: Sep. 22, 2010
i didnt have any chili seasoning mix on hand, so i made this and used it for Debdoozie's Blue Ribbon chili. it turned out great! i did add some extra red pepper to this mix though, probably an extra teaspoon or so because my husband and i like a little extra spice. i'll never buy store mix again, i'll make this! thanks for the recipe!
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10 users found this review helpful
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Toffee Chocolate Chip Cookies

Reviewed: Aug. 31, 2010
these cookies are really good, probably one of the better cookie recipes ive tried. im only rating 4 stars however, because the recipe calls for too many chocolate chips and is somewhat greasy. next time i think i will use 3/4 cup butter and 1/4 shortening, and reduce the chocolate chips to 1.5 cups. also, i didnt have almond brickle chips so i used a few heath bars instead...i pulsed them in the food processor a few times till it was small chunks and added it in with the chocolate chips. it worked great! also added two extra teaspoons of vanilla extract. overall this recipe is really yummy, i'll be making it again.
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