Adh0621 Recipe Reviews (Pg. 1) - Allrecipes.com (1699129)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2012
This was a good cookie except I took some of the other advice and added another cup of sugar. That was a big mistake, they were way too sweet. I wish I could warn others who are reading that advice- dont do it! My 8 year old refuses to eat them- even before the frosting! I was worried they wouldnt be sweet enough based on some of the reviews but I can attest that you dont want to add a full extra cup. I can sort of tolerate them but wish they werent so sweet - my fault. Otherwise I assume they would be quite good for rolled sugar cookies. I did have to bake them a little longer than 8 minutes.
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Oatmeal Chocolate Chip Cookies I

Reviewed: Mar. 29, 2009
Perfect. After years of searching, I finally found the perfect choc. chip cookie recipe. This is my new signature. BTW, I used butter and threw in a dash of cinnamon and vanilla. Bake 10 minutes.
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Gingerbread Boys

Reviewed: Dec. 26, 2008
These are fantastic. Was making memories for my little ones baking, not expecting much from the end result. But these are amazing. They are the perfect balance of sweet and spicy. They are chewy and just great. I used only half the orange, didnt taste it at all. Used a little extra ginger. Baked 6 minutes. Frosted with gingerbread frosting on this site with the cloves, etc. These are some of the best cookies we have ever made!
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Garlic Mashed Red Potatoes

Reviewed: Dec. 25, 2008
These were fantastic. I did brown the garlic before adding it becuase I like "roasted garlic" flavor. But otherwise did exactly as prescribed and it was wonderful! So creamy and rich. And I usually dont like mashed potatos finding that they need about a stick of butter per cup of mash to make them flavorful. But these rock. Big hit tonight.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 3, 2008
Total disappointment. There is virtually no way to stop a 4,000 review train but it's too bad becuase so many will fly off the tracks like I did based on the huge number of reviews. These cookies are big cake-like cookies. And they are dry. I thought with all that butter they must be good but they are bland and dry. They virtually do not move from the original form you place them on on the sheet except rising a bit. They brown nicely and look nice but then you bite into one and it's so sad. Talk about let down. It's like being teased by my kids fake play cookies. They also remind me of some sort of healthy maybe-bran or flaxseed-based cookie but of course these are actually butter-filled. Incredibly you cant tell. I guess I should just look for tollhouse recipes, I keep crashing and burning on allrecipes for cookies (LOVE allrecipes otherwise!). Another $20 worth of incredients going in the trash. Or maybe I will inflict them on my neighbors.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 8, 2008
This was good, but not spectacular. Though my husband liked it. I think it verged on being really good but it is missing something. I slightly increased the broth and vinegar and added 1-2 teaspoons of sugar to cut some of the vinegar as I suspected it would be a bit tart as is. I also pounded the chicken becuase I like the tenderness of pounded chicken. I omited the flour b/c no one said it worked here but used a lot of All Season on the plain chicken. The cooking method is very similar to chicken marsala, where a seasoned flour dredging is then browned in butter. I might try to do that next time. I like the reduced vinegar and garlic flavor, but I have to agree with some others that it was a touch bland. If you werent getting a mouthful of vinegar sauce the chicken was really mild tasting- almost boring. I had to salt it up quite a bit after cooking. There is a more savory similar dish that is Chicken Abdoo with soy sauce and vinegar which is worth looking at if you like this one. But I am going to try next time to pound, dredge in seasoned salted flour, sautee in butter and maybe double the reduction sauce so you cant help but get it with each bite. It was a little bit scarce after reducing this time. I am going to try this again, but as written, Id say its a 3 star. I think I would have been really unhappy with unpounded chicken as the flattened chicken was at least more exposed to the sauce during cooking.
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Easiest Peanut Butter Fudge

Reviewed: Aug. 30, 2008
Per the reviews, I scaled down powdered sugar to 3 cups (good thing, it was VERY thick even with this) and upped peanut butter to one cup. Here is the thing, it tastes JUST like the center of a "buckeye" christmas cookie. Those are the peanut butter balls dipped in chocolate. Which I love, but arent quite the same thing as fudge to me. These are more sweet than peanut-buttery, even with the increase in PB- I can only sort of barely make out the pb taste. I've been trying various peanut butter fudge recipes on this site and I think I will keep looking. Not enough peanut butter taste but not a bad sweet treat overall. By the way if you use a 8 by 8 pan it make for pretty tall fudge (the picture is accurate). You could probably use a slightly larger for lower-profile fudge.
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Creamy Au Gratin Potatoes

Reviewed: Mar. 23, 2008
I was disappointed in these- for as much fat they had, they were bland. I have read some call it "comfort food" but they wasnt savory- like the difference between unsalted and salted butter on bread. In fairness, I have never made au gratin potatoes from scratch before and I think a lot of recipes look similar, but I have to say I prefer the box version and I'm shocked to say it. I also sauted the chopped onions and added a little garlic until carmelized before adding them in and that was the only thing in there had really had flavor.
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Glazed Ham

Reviewed: Mar. 23, 2008
The glaze flavor was good. I used a pre-cooked ham in a slow cooker as some others had tried and mine turned out really dry.
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Deviled Eggs

Reviewed: Mar. 22, 2008
Very disappointed. Way too salty (and I only used half the salt!) and the sugar- it just was weird in deviled eggs. I think I will stick with my Betty Crocker 1970-something cookbook for these.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 20, 2008
These didnt work for me. As others suggested, I added about 1/4 more peanut butter to boost PB flavor. But the first batch was dull- a little dry and not sweet. So I mixed in some more sugar and melted butter, made another batch and they turned hard and not very flavorful. Maybe too much butter. And the chips fractured. So I added some more salt and made the cookies super huge (others were regular size) and smashed them down and those were actually the best. Still, overall disappointing really. This is partly my fault, I didnt technically follow the recipe, but the first batch was pretty close (only a little extra PB). But I wont bother with this one again.
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Bacon and Date Appetizer

Reviewed: Mar. 5, 2008
These are really good but I set off the fire alarm making them. Maybe I will use precooked bacon or a broiler pan next time.
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Simple Whole Roasted Chicken

Reviewed: Mar. 1, 2008
Incredible- so easy and husband said it was the best chicken ever. I used pumpkin pie spice instead of allspice since i didnt have any. I thought the spices were crazy, couldnt believe how amazing they tasted. Also, had to add broth after fire alarm went off with smoking bird about 15 minutes in. This is a huge winner!
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Best White Icing Ever

Reviewed: May 26, 2007
I am not usually a fan of white frosting (DULL!) but I had to make some so I used this recipe. Except my Crisco was expired and I didnt have unsalted butter so I used two sticks of regular butter, 3 Cups of powdered sugar and a little extra milk and vanilla. OMG, it is SOO good. I dont know why everything calls for shortening in frosting recipes but the all butter alternative was WONDERFUL.
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Chicken Marsala

Reviewed: Feb. 25, 2006
Deserves it's 5 star average. One of the easiest chicken recipes to make and it was really good. The simmering in the liquid makes the chicken very tender. My husband asked me to make it twice in a row! However, the first time I used white wine since I didnt have sherry and it was better than the second time when I actually used sherry so I will use white wine from now on.
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Pan De Sal II

Reviewed: Feb. 8, 2006
I followed this recipe exactly and the dough barely rose at all. Its like unlevened bread. It still tastes ok, but something has got to be off in the ingredients- I dont know what.
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54 users found this review helpful

Portabella Nirvana

Reviewed: Jan. 30, 2006
I serve this as an entree not appetizer and shamefully I marinate the mushroom tops in butter not dressing. Its heaven alright- if you like portabella you will love this. the crab influence is very mild so its not at all fishy. I've made this probably 20 times if that tells you anything! Costco has great portabella mushrooms and canned crab meat btw.
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Amy's Garlic Egg Chicken

Reviewed: Jan. 30, 2006
This is a really good and savory recipe. I make it all the the time. I never marinate more than 20 minutes because I usually forget it requires it but it still works great. Like all good chicken dishes, I pound the chicken into 1/2 inches which makes it tender enough to cut with a spoon. Garlic lovers will love this, its really well liked by everyone I have served it to.
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Honey Mustard Sauce

Reviewed: Jan. 30, 2006
Close but a little too sweet. I think if you reduced the honey by 1/3 it would probably be right.
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