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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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12 users found this review helpful

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

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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7 users found this review helpful

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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5 users found this review helpful

Chewy Sugar Cookies

Reviewed: Aug. 17, 2010
i just made a batch of these, and they are the best sugar cookies ive ever had from anywhere! im a very harsh critic when it comes to cookies, and these really are amazing. the only thing i did differently was omit the baking soda because i am at a high altitude (just an fyi for fellow high altitude bakers, i do this with every cake or cookie recipe since we are up so high and i always get perfect results). thank you for such a great recipe!
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5 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful
Photo by sparrow

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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4 users found this review helpful

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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4 users found this review helpful
Photo by sparrow

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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4 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Aug. 11, 2010
yep, best cookies ive been able to make. i added more vanilla just because i love it, and theyre really great. im getting rid of my old recipe and using this one from now on.
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4 users found this review helpful

Cobb Salad

Reviewed: Aug. 2, 2010
i love cobb salad. you can substitute fresh spinach for the iceberg lettuce if you're looking for more nutritional value (since iceberg is mostly water). the spinach has more vitamins and tastes better. bleu cheese dressing is my favorite, but you can cut tons of calories if you use a little balsamic vinegar instead of creamy dressings.
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4 users found this review helpful
Photo by sparrow

Clone of a Cinnabon

Reviewed: Aug. 22, 2010
i just pulled a batch of these out of the oven a little bit ago---oh my goodness! they are so yummy! my husband said they're the best hes ever had. they dont taste exactly like cinnabon, but they are close. i actually like them better, cinnabon is a little too rich for me. i used my breadmaker for the dough and it worked great. i didnt have bread flour so i subbed all purpose. to compensate i added about 1/4 cup more, as one reviewer suggested. they are really easy to make, but the dough process takes a long time, so keep that in mind! i will definetly be making these again. thank you for this amazing recipe!
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3 users found this review helpful

Vanilla Crepes

Reviewed: Aug. 9, 2010
so good! i actually add three to four tablespoons of vanilla and they're even better. friends always ask me to make these for them. i add more milk than called for to get a smoother, thinner consistency. the crepe spreads better in the pan this way and you get a couple extra crepes out of it. i also use a hand mixer, otherwise i always end up with little clumps of flour that wont go away. love this recipe!
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3 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Aug. 6, 2010
this cake was pretty good, but it seemed more like a streusel cake than a coffee cake. the topping was good, but the cake part was a little too plain for me. next time i make it i plan on adding a couple tbs of pumkin pie spice to the crumb mixture (its a blend of cinnamon, cloves, and nutmeg mainly) and i think that will take care of it.
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3 users found this review helpful

No Bake Cookies III

Reviewed: Aug. 2, 2010
this was my first experience making no-bake cookies. these were super easy to make, i think it took me 7 minutes from start to finish. and they taste great! i'll be making them again.
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful
Photo by sparrow

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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1 user found this review helpful

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