Megan Recipe Reviews (Pg. 1) - Allrecipes.com (16992)

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Apple Squares

Reviewed: Dec. 10, 2013
Loved these apple bars. I left out the nuts (personal preference), used a 9x13 and doubled the recipe EXCEPT the cinnamon/sugar topping which I kept the same for the first batch I made. I felt like that was still too much topping for me (and I'm a big ol' fan of sweets!). So on my next double batch, I just sprinkled on the topping until it covered the surface of the bars in a thin layer. It ended up being only about 2/3 of it, which was ideal to me. With that change, it's a keeper--disappeared in my office in record time!
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Overnight Apple Cinnamon French Toast

Reviewed: Dec. 10, 2013
This recipe looked really fantastic to me--easy to make, ideal for a busy morning b/c you do everything the night before but cook it, and I love apples so that addition to French toast was right up my alley. When I prepared this, I thought two cans of apples seemed like a lot but one didn't exactly cover the pan so I used two. I used Pepperidge Farm cinnamon bread and that was a great addition. It wasn't 20 slices but whatever was in a loaf completely filled my glass 9x13 to the brim (two layers of bread). Too bad I didn't account for the expanding bread when it baked and I ended up with a mess in my oven because the juices bubbled up and over. Be sure to use a taller 9x13 if you can, or put a baking sheet under to catch the overflow. It still baked through and looked great. Unfortunately, it was way too sweet, and I'm a big fan of sugar, my friends. So for me to think it's so sweet it was almost inedible is something. Because I loved the cinnamon/apple combo, I'll give this another whirl but will use thinly sliced fresh apples. The brown sugar/butter in the bottom of the pan will be plenty to sweeten those up to what I hope will be an ideal level.
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Crescent Cookies

Reviewed: Dec. 10, 2013
My friend makes these cookies and I covet them each Christmas, so this year I went in search of a recipe to duplicate. I came across this one and another on this site (Pecan Crescents). So many recipes come down to personal preference but I must say, this Crescent Cookies recipes paled in comparison to the other. The most notable difference was 2.5 cups flour here vs 2 cups flour + 1/2 cup powdered sugar blended in on the other recipe. Having the sugar IN the dough really makes a big difference in texture and sweetness and I much prefer the other version. This one had drier dough that was harder to keep together while rolling and nearly every cookie broke when I gently tossed in the powdered sugar. If you're a fan of these, but this version also isn't quite right for your tastes, try the "Pecan Crescents."
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Pecan Crescents

Reviewed: Dec. 10, 2013
These are some of my favorite cookies...and I'm not even traditionally a big fan of pecans, so that's saying something! These are easy to make and because of my personal preference, I only altered the quantity of nuts down to 1.5 cups. I mix up the dough and then just pinch off a small piece, roll between my hands until they're a finger-sized diameter, bend into a half moon and put on baking sheet. A note: there is a similar recipe on this site called Crescent Cookies, which I found first and have also tried. It's not nearly as good as this version of these cookies. Mixing some powdered sugar into the dough (instead of only coating the outside) gives them the perfect amount of sweetness without being too bland or too sweet. Big thumbs up!
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Pork Normandy

Reviewed: Apr. 28, 2013
Did not care for this too much. I followed some reviewers' suggestions to add more flavor but still felt like this was tasteless. Perhaps it's my American palette since European dishes are often less flavorful than what we concoct in the States. In that vein, this recipe may be exactly what Pork Normandy *should* taste like. But as a fan of spices and flavors, this just wasn't my cup of tea.
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Simple Scones

Reviewed: Apr. 28, 2013
After eating the best scone I've ever tasted at a superb breakfast restaurant in Clearwater, Fla (called Wildflower), I was on a mission to duplicate. That one was not at all dry or crumbly but tasted soft and somewhat moist while keeping a scone's true texture. This recipe is dangerously close. It's excellent. I didn't bother with grating the butter. Instead I melted it and stirred by hand into the dry ingredients. I didn't find it difficult at all to mix. Added the zest of one orange, a 1/2 tsp orange extract and 1/2 c dry cranberries when adding the sour cream mixture. Rather than fool with a floured surface and rolling all the dough (what a mess), I floured my hands and scooped a bit bigger than a golf ball amount of dough and pressed it flat and into a triangle in my palm. Used parchment and cooked exactly 15 minutes. So, so good! At Wildflower, I had a plain scone served with a dollop of raspberry jam on top and fresh whipped cream--I'll try that next! All sorts of varieties possible with this recipe. :-)
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Eclair Cake

Reviewed: Apr. 28, 2013
Excellent and so easy! I don't care for dark chocolate but I did use the chocolate fudge frosting which seems more "eclair-like." This is so easy, it's a dessert I make while on vacation when we are staying in a condo. A quick and simple way to enjoy homemade dessert while enjoying sun and sand!
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Simple Carnitas

Reviewed: Apr. 28, 2013
Wow! This was outstanding. I started with frozen pork loin, threw in a crock pot with all the ingredients sans peppercorn (don't like pepper) but added a T of oregano. I squeezed the juice out of one orange and threw the other in the pot cut up as directed. After 8 hours on low, it was cooked perfectly. I removed and shred up the pork and then placed it into a skillet with a little hot oil and turned it occasionally to crisp up a fair amount of it. Topped it with some of the juice from the crock pot and voila! So good, you'll amaze yourself! The crispy parts were the best so be sure to leave it in the skillet a decent length of time. We served with flour tortillas and typical taco toppings but the pork is so good, I could've eaten it straight out of the skillet with my fingers and might've gobbled it all but my husband and teen son were begging to share. ;-)
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Oven-Roasted Asparagus

Reviewed: Apr. 1, 2012
Loved this recipe. We always tried to grill asparagus and seemed to overcook it each time. Scratched the grill for the oven and this was awesome with the garlic, cheese and salt (we used kosher salt). Asparagus was cooked but still had the right amount of crispness rather than being mushy. Recipe is a keeper!
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Country Apple Dumplings

Reviewed: Oct. 9, 2009
Wow--rare is the recipe that is truly easy and awesome at the same time. These dumplings pull it off. I made them exactly as the recipe says with two exceptions: added some vanilla and used 1/2 brown and 1/2 white sugar. I used my favorite apples that I can only find at farmer's markets and apple farms: Mutsu (they're perfectly tangy but not tart like a Granny Smith--using Honeycrisp would be good too). These dumplings are really juicy when you first pull them from the oven but the sauce thickens up and ends up perfecto! They even reheat really well after time in the frig so don't be afraid to make the whole batch. Definitely company-worthy or perfect for just the family.
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Chicken Pot Pie IX

Reviewed: Feb. 23, 2009
This was outstanding! I made this according to the recipe with one exception: I subbed potatoes for peas since I had the one and not the other. Used Pillsbury refrigerated pie crusts, which are the best. I used the only pie dish I own, which is just your run-of-the-mill size (not deep dish) and while I wouldn't call it too dry, I can see where it would also be good a little "saucier." Next time, I might just reduce the amount of chicken and veggies a little to get the same result as would doubling the sauce since a standard pie dish couldn't accommodate double sauce. Absolutely a keeper recipe.
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Rempel Family Meatloaf

Reviewed: Feb. 11, 2009
I'd give this meatloaf 10 stars if I could, it was THAT good. I've made several kinds of meatloaf looking for a down-home, southern cooking style meatloaf. THIS is it (ironic since the poster is in Canada!). I found Connie Rempel's review that said not to use the entire packet of Lipton Onion Soup Mix, but to sift out the powder and only use the onion bits. And I did do that and then ended up using a smidge of the powder (a tsp or so) because I really like Lipton Onion. It was perfect. Served with a glaze on top (1/2 c ketchup, 1/3 c brown sugar & 1 T lemon juice), plus mashed potatoes and green beans--it's already a huge favorite of this southern family. Thank you, Rempels!
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Strawberry Cake and Frosting I

Reviewed: Feb. 10, 2009
This was really good--I found the poster's daughter's review making a correction to the recipe and I followed that: putting half the strawberries but ALL the juice into the cake. That leaves just half the strawberries for the frosting. I was lazy and this wasn't for any special occasion so I made it in a 9x13 pan. I had to cook it longer to get the center cooked through and that made the ends of the cake not really moist. So I was initially disappointed. But getting beyond the first row of cake, it was outstanding. On the frosting, I started with the butter and strawberries and just two cups of sugar in, it looked like a frosting consistency. I worried that adding more sugar would present an issue with then needing some type of liquid to make a spreading consistency so I stopped at two cups sugar. It was super and there was plenty of it for a 9x13. Definitely will be making this again!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Feb. 10, 2009
My family and I thought this was really good. I went 4 stars instead of 5 b/c we weren't BOWLED OVER but it's definitely quite good. The first time I made it, we had it on buns. Second time, on Boboli with mozzarella as BBQ chicken pizza. We liked the pizza best. I made it according to the recipe (with Sweet Baby Rays Honey Sauce). I read reviews mentioning dry chicken and a sauce that was thin. I found that once you shred the chicken and return to the pot, the sauce is perfect. And the recipe calls for frozen chicken so if you opt to thaw yours first, take that into consideration on cook time to avoid drying out. Shredding into the sauce helps that as well.
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Pineapple Upside-Down Cake VII

Reviewed: Feb. 10, 2009
I loved this cake and so has everyone I've made it for. I substituted all the pineapple juice I had for the water (had to add some water to get the full amount of liquid the cake called for). The first time I made it, there was way too much batter for my size skillet. After the called-for cook time, my cake was still way too jiggly in the center. I turned the oven to 300 and continued cooking until the center cooked through. That worked! Next time I made it, I poured some of the batter into a 8" cake pan (with brown sugar and pineapples) and made a mini cake for my 11 year old and his friends. Very moist and delicious!
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Banana Chocolate Chip Cake

Reviewed: Jan. 11, 2009
This is really, really GOOD. I did tweak by adding 1 tsp vanilla, switching to baking soda instead of powder, upped the sugar to 1 cup and used milk chocolate chips since I don't care for semi-sweet. And since I don't have an 8x8 pan I used a 9x13 and it's definitely thin but that certainly doesn't detract from the incredible taste and moist consistency. I had two bananas and rather than measuring, I just used those and you can taste the banana. I'll get an 8x8 and use it next time but this cake would taste great no matter what the shape!
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Best Toffee Ever - Super Easy

Reviewed: Jan. 11, 2009
Good heavens--this recipe seems like it'd be simple but I found it to be finicky. From the reviews, you can probably guess that. Stir constantly or occasionally? Cook to 285 degrees or test with water? What color should the end result be, and so on. I couldn't believe the ups and downs folks had but plowed ahead anyway in my quest to find the perfect toffee. I followed recipe to the letter and though the toffee was still butter yellow at 285 degrees, I poured anyway. Disgusting mess of separated butter and sugar. Tried again and cooked until it was an amber color (regardless of temp) and poured. Better but still really bad separation. I then went back read e-v-e-r-y single review and found one very critical one: DO NOT MAKE THIS ON RAINY DAYS. What do you know--it was pouring. So, I tried a third time on a sunny day and though the toffee was a nice amber color at 285 degrees this time and I poured into the pan at that point, the amount of liquid butter still on top of the hardening toffee was extreme and had to be sopped up w/a paper towel. I give it a 3 b/c the end taste was pretty good but I won't make it again--it's too finicky a recipe for me.
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Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Reviewed: Jan. 11, 2009
I made a real classic bonehead move with this recipe but happy to now report that it's a recipe that is foolproof! I jumped the gun and put the pork, rotel, salsa, chili powder, onions and water into the crock pot and THEN read the directions a little closer and saw the whole bag set up. OOPS. Since it was too late to undo, I just hoped for the best. I cooked on low for six hours, shredded the pork and put back into the sauce for a little longer. It was dynamite in soft tacos and on nachos. Using all that water made it a little watery and we had to drain quite a bit. But it was delicious once we did that. So the next time I made this, I did the same thing (skipped the bag). It's simple this way and I used just 3/4 c water. After doing this, I think you could probably skip the water altogether and use only the salsa and rotel. Like I said: foolproof recipe and excellent taste! My 10 year old son and his friend called them "the best tacos they'd EVER eaten."
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Creme Brulee French Toast

Reviewed: Jan. 11, 2009
We made this for a special Christmas morning breakfast. It's dynamite as far as being able to prepare ahead. All I did was take it out and set it on the counter before the gift-opening began and then popped it in the oven after. I followed other reviewers' suggestions to use maple syrup and I flipped over the toast mid-way, as well as broiling for a bit at the end. Also, I simply sliced French bread and squeezed in as much as I could in a 9x13 (without OVER-packing). It was more than just six slices, which was helpful since my crew all loved it and six slices would never have been enough. This is certainly a keeper and easy enough to make more often than just special occasions!
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Chex® Muddy Buddies®

Reviewed: Jan. 11, 2009
Super easy and really, really good. I made this and set it out at a party and also gave it out in tins for gifts. Very highly received by all who tasted!
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