Chloe Recipe Reviews (Pg. 1) - Allrecipes.com (1683615)

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Sweet Corn Tomalito

Reviewed: Apr. 4, 2009
Very tasty, indeed! Very similar to Chevy's version. You can get masa harina (corn flour) in the Hispanic section of any grocery store I've been to. I've made this recipe a few times, the last time I followed it exactly. The amount of sugar is necessary if you want this to be a sweet desert sort of thing. I think next time I'll cut the margarine in half, though-- it's really not necessary, and it'll be a lot healthier that way. It was slightly overcooked at 7 minutes 30% power, 4 minutes 100% power in my 1100 watt microwave. Next time I'm going to do 7 minutes 30% power, 3 minutes 100%-- I think that will turn out perfectly. Delicious recipe, thanks for posting, TheKirklands!
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5 users found this review helpful

Gooey Butter Cake I

Reviewed: Jan. 30, 2008
I'm feeling ambivalent about this recipe. The texture is delightful-- very moist, dense cake with a thin, gooey-ish layer. There was much less of the buttery topping than I was expecting (St. Louis style gooey butter cake has a thick gooey, buttery layer that is at least AS thick as the harder, cakier layer beneath). The FLAVOR was definitely lacking, in my opinion. Tastes like a very bland blondie (somewhat better with a cold glass of milk, but still not a stunner). I read all the reviews, and decided on the following changes: baked for 35 minutes (I pulled it out, but it was very jiggly in the middle, probably could have handled another 5 minutes), added heaping teasp. vanilla extract to cream cheese layer (due to lack of flavor issues- I should have listened), used Betty Crocker "Butter Recipe Chocolate" cake mix. As I said, it's not terrible, it'll probably get eaten eventually... but it's not all that good, and for the amount of fat in this recipe, it really should be fabulous!
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Chuck's Favorite Mac and Cheese

Reviewed: Jan. 30, 2008
Amazingly delicious! Love the tangy taste and lovely texture. I don't know why some people don't like it... if you want Kraft Mac n' Cheese, it's much cheaper and faster, so just make that! I used low-fat everything: cheddar, sour cream, cottage cheese. I used large shells instead of elbow macaroni (personal preference). No bread crumbs/ butter, I used a bit extra cheddar on the top. Seasoned with salt and crushed red pepper, along with garlic powder, hot sauce is also a good addition. I used a parmesan-romano-asiago blend instead of plain parmesan, and added 1/3 cup milk. I don't like cottage cheese, but it's really not noticable- though you can see curds. Amazing-- thank you! For those who love this dish like me, but don't want to end up the size of a planet, making this dish with 2% milk sour cream and cottage cheese, and 1% cheese (Cabots has a great 75% reduced fat sharp cheddar, you will have to grate it yourself, though), results in a very healthy recipe that tastes really amazing. Per serving (1/6 of recipe): Calories:333, Fat:9.7g, Protein:28g. 26% fat, 33% protein. Very balanced and tasty! This is what I'll do in future!
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Quick and Easy Pizza Crust

Reviewed: Dec. 8, 2007
I've been making pizza at home for 13 years-- since I was eleven. I've always been lazy, and made the dough from a mix-- but today, I discovered I was out, starving, and desperately in the mood for pizza! This was the fastest recipe I found. Time was of the essence! I followed the recipe pretty closely, but I added a small amount of extra flour (I was using all purpose) because the dough was more sticky and thin than I was accustomed to with the mixes (to which I also normally add more flour). I also added oregano, basil, garlic powder and onion powder to the mix with the flour (I didn't measure, but around 1/4-1/2 of a teaspoon each). The dough smelled incredible. I don't pre-spread the dough, just spread in a pre-greased pizza pan. The dough was still quite sticky, so I put a little olive oil on my hands to spread it, which worked fabulously! I used my normal cheese blend and put jalepenoes and turkey pepperoni on top-- it was so good that my parents ate half the pizza, which was supposed to be my work food for tomorrow! Oh well, a definite, delicious success! Highly recommend!
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Creamy Au Gratin Potatoes

Reviewed: Feb. 8, 2005
I really love this recipe! It is a Christmas tradition, that I make with the "Awesome Slow Cooker Pot Roast" found on this site. I like to add extra cheese (I am a cheese freak), but the sauce is slightly grainy if you add too much cheese. It is stunningly delicious and flavorful, but I chop the onions finely rather then have rings, so there is the flavor without so much onion texture. I highly recommend trying this!
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The Best Rolled Sugar Cookies

Reviewed: Aug. 25, 2003
Fantastic cookies! I make it with "Sugar Cookie Frosting" available on this site. They do rise, and thus lose a bit of their form when cooking, but the flavor and texture more than make up for it. I think they need frosting to make them more sweet, but my mother and brother prefer them without frosting, so its a toss up, depending on your tastes. I make them with more vanilla, as suggested before me, and do chill, or else they are sticky. You don't necessarily have to roll and cut, I have also just formed them in my hands, and flattened out on the cookie trays, and they came out fine.
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Sugar Cookie Frosting

Reviewed: Aug. 25, 2003
This is definitely up there in terms of frosting for cookies-- frankly, its the only stuff I use--I've made this 3 or 4 times now. I make this with the recipe on this site: "The Best Rolled Sugar Cookies" and it is just fantastic! If you aren't a big fan of sweet stuff, however, I would suggest halving this recipe-- this really makes way more than necessary for that recipe. If you are a big fan of sweet stuff, however-- glop it on! I seriously suggest putting in the shortening, then slowly adding the powdered sugar about half a cup at a time. Once it starts clumping up, add the milk/ etc, then add more sugar if you want to make it a bit thicker. I've found that if it gets too clumpy, it won't dissolve the clumps, and you have to smooth it out with a spatula, which takes forever.
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Awesome Slow Cooker Pot Roast

Reviewed: May 25, 2003
INCREDIBLE! The best pot roast I have ever tasted, let alone made! I made it for Christmas dinner. It did cook for longer than the recipe stated, about 24 hours (we ate dinner later than anticipated after a big brunch), and it was falling apart tender. Cream of Celery soup will also work fine. At any rate, this recipe is becoming a new Christmas tradition!
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3 users found this review helpful

Mock Sour Cream II

Reviewed: Dec. 4, 2002
Tasted a little lemony, but not bad! Teensy bit more runny than real sour cream. And I used 2% milk, because I didn't have any skim.
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6 users found this review helpful

Easy Scalloped Potatoes

Reviewed: Dec. 4, 2002
Not very impressed with this recipe. I cooked it for at least 2 1/2 hours, but the potatoes were still hard as rocks. The milk didn't blend, and the flavor wasn't that great. I reheated it for another hour the next day, and it was okay-- except that the edges were blackened and couldn't be eaten, not to mention were heck to clean.
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14 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Dec. 4, 2002
I really didn't care for this recipe. I made it for Christmas dinner, and thought that the taste just wasn't that great. I suppose that it could have been the wine I used, though.
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Buttercream Icing

Reviewed: Nov. 26, 2001
Wonderful, light, fluffy, delicious, delicate-- all of these adjectives describe this frosting to a t. Only one problem-- I feel like I'm wasting it on the cookies that I made it for! I did however add a few more tablespoons of milk for the extra creamy flavor and texture. Truly the best icing I have ever tasted-- not too sweet or sugary, terrific texture! I think it would be better for cake over cookies, unless the cookies absolutely melt in your mouth!
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