shopperooni Recipe Reviews (Pg. 1) - Allrecipes.com (18041255)

cook's profile

shopperooni

Reviews

Menus

 
View All Reviews Learn more

Sean's Falafel and Cucumber Sauce

Reviewed: Jan. 2, 2012
SO DELICIOUS! Thank you, Sean! I never thought of making homemade falafel, but I saw this recipe and was immediately inspired. I used 2 good tablespoons of dried parsley instead of fresh (the parsley in my fridge had seen better days). That was the only change I made to the recipe. I smashed the chickpeas with a potato masher. I added *almost* the full cup of breadcrumbs, but left maybe a tablespoon or two behind. I scooped the mix with a 2-tablespoon scoop (like an ice cream scoop, but smaller) and flattened them on a floured surface with the bottom of a floured glass. I fried them in corn oil. I ended up with 22 or so patties (hard to know - I ate probably half a dozen of them while I cooked). I repeat - these are SO DELICIOUS. I didn't even bother with the sauce. I plan to eat these on salads for lunch during the week. By the way, the only time these started to fall apart in the oil was when I overcrowded the pan halfway through the fry batches - I think the oil was too cold, maybe? Otherwise, they fried up perfectly without any issues. (So delicious.)
Was this review helpful? [ YES ]
1 user found this review helpful

Meringue II

Reviewed: Nov. 25, 2011
I topped "Grandma's Lemon Meringue Pie" from this site with this meringue, based on another user's review. It was a huge hit! I never got the cornstarch/sugar mixture totally clear, but I would say that it was translucent. Other than that, I made it exactly as stated. To the question of when to top the pie (hot or cooled): I began *making* the meringue just after I had poured the lemon filling into the crust, so it was partially cooled when I topped it with meringue. There was no weeping at all, and my family said it was the best meringue they had ever had. Thanks for the recipe!
Was this review helpful? [ YES ]
5 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Nov. 25, 2011
I used 3oz fresh-squeezed lemon juice, but no zest. It didn't taste lemony enough when it was warm, but once it cooled and it was served, everyone raved that it was perfect. The only other change I made was to use the "Meringue II" recipe from this site instead of this meringue. It was a huge hit! I filled the pie with the lemon curd, then began making the meringue - so I topped the pie when the filling was somewhat cooled. There was no weeping at all.
Was this review helpful? [ YES ]
4 users found this review helpful

Royal Icing II

Reviewed: Apr. 12, 2010
My friend and I got together before Christmas to do a bunch of baking, and at the last minute, decided to make decorated sugar cookies. We debated on the royal icing, since we'd never made it before, but decided to give this recipe a shot. It's a keeper! It made us feel very confident in our decorating ability, it was quick to whip up, and the cookies looked beautiful and tasted delicious. This icing was a great pairing with the buttery sugar cookies we made. It does start to dry out, but we felt we had more than enough time (and plenty of icing) to decorate about 5 dozen cut-out cookies. Really lovely!
Was this review helpful? [ YES ]
2 users found this review helpful

The Best Banana Bread

Reviewed: May 3, 2009
I've made this recipe many, many times. It's absolutely delicious as stated. However, don't even bother making it (or any other banana bread) if your bananas aren't super ripe. It makes the bread extremely bland. I know, because I rushed things at Christmas and ended up with a dozen bland little mini-loaves. (By the way, this recipe makes 4 mini loaves.) Also, the margarine is a good idea, as it keeps the bread more moist than butter would, so don't substitute. I've tried making this bread with 1/2 brown sugar, but found that the difference in flavor (as long as the bananas are ripe) did not warrant the additional measuring. This recipe is so good, and so easy, that I have memorized it from making it so many times. =) It makes me feel like a grandma with a special heirloom recipe that no one would believe is actually really easy!
Was this review helpful? [ YES ]
1 user found this review helpful

Peanut Butter and Pumpkin Dog Treats

Reviewed: Dec. 31, 2008
Two suggestions: (1) don't even TRY to "whisk" these ingredients together, and (2) they should have listed "water" in the ingredients list; it's key. Treat this recipe as pie dough - put everything but the water in your stand mixer bowl (I hope you have one - it works wonders!) and mix, then add water a TBSP at a time until the dough pulls together and is "workable." Then, dump the dough out and roll it. I didn't need to add more pumpkin or peanut butter or anything - this was a very easy recipe. (I forgot to add the salt, but I don't think the dog minded!) I cut the dough into tiny Christmas shapes before baking. I think I need to play around with the baking temps and times, because like my first dog biscuit attempt, I couldn't get these do be totally 100% dry and crunchy. Mind you, the dog still loved them and treated them like "special treats," taking them to another room to enjoy.
Was this review helpful? [ YES ]
145 users found this review helpful

Birthday Bones

Reviewed: Dec. 31, 2008
The dog I baked these for liked them, don't get me wrong. =) I'm docking the recipe because the dough was hard to work with (gritty, crumbly and sticky), and it was hard to know when the cookies were done. Take that with a grain of salt, because these were the first dog biscuits I've ever made. When tapped, they seemed totally dry, but they still had moisture in the middle, so when I packed them up for gifting, they became a bit soft and didn't crunch when the dog chewed them. Overall, the dog was satisfied, but I didn't feel like this was a successful recipe. I might try them again only if I felt like I **needed** to make dog biscuits, but didn't want to go to the grocery store first.
Was this review helpful? [ YES ]
3 users found this review helpful

Monkey Bread I

Reviewed: Dec. 30, 2008
Dee-lish! I made this for a Sunday breakfast with the family, and *everyone* loved it. Even my brother (who hardly says anything) said, "Yeah, that's really good." I used a bundt pan, and no raisins/walnuts. I also couldn't find 12 oz tubes of biscuit dough, so I used a 4-pack of Pillsbury 7.5 oz tubes of buttermilk biscuit dough, and cut each biscuit in half. I stacked the halves neatly in the pan, and tried to leave room for them to puff up. I didn't let the pan sit for 10 minutes, because I couldn't wait that long. The result was a delicious Monkey bread loaf in a puddle of gooey caramely goodness. Again, dee-lish! I will absolutely make this many more times!
Was this review helpful? [ YES ]
1 user found this review helpful

Perfect Pumpkin Pie

Reviewed: Dec. 15, 2008
I rate this recipe 5-stars for how easy it was to make. I don't eat pumpkin pie, but my family rates this 5-stars for great taste/consistency. In fact, after my husband tried this pie, he turned into a pumpkin pie snob! I've never seen him turn down *any* pumpkin pie, but he let a store-bought pumpkin pie turn into a shriveled lump in our fridge; he refused to eat it. I guess this was a good pie! UPDATE (2008/12/31): I made this again for Xmas, and since my mom hinted later, after Thanksgiving, that it wasn't as sweet as she was expecting, I followed a user review suggestion and added 1/4 c. brown sugar to the pumpkin and heated it with the spices. She RAVED, so I think I'll keep the brown sugar addition.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by shopperooni

Simply Sensational Strawberry Shortcake

Reviewed: Mar. 24, 2008
I made this recipe as stated, except that I used an 8" cake pan instead of 9", since others said the shortcake was too thin to split into layers. I baked it at 400 for 15-17 minutes until golden. It was very easy to split. The only thing I didn't like about this recipe was the shortcake itself -- I liked it on its own, but when mixed with the fruit and cream, it seemed stale and ... salty? It just didn't do anything for me, and seemed kind of out of place. My 2 brothers agreed, and we all pushed the cake to the side and gobbled up the strawberries and cream on their own. My mom was the only one who thought it was perfect, though she admits that she hates other shortcakes made with sponge or angel food cake. Either way, I certainly would not double the shortcake recipe! It doesn't seem like much, but there really was plenty.
Was this review helpful? [ YES ]
5 users found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 4, 2008
People loved this dip. I made it as-stated, except I doubled it and used 4 6-oz bags of Tyson pre-cooked chicken breast strips (not canned). I also used less than a cup of cheddar cheese, mixed in. Everything else was exact for a doubled recipe. I think doubling it was too much for a small Superbowl party, because it was such a heavy and salty dip. Best to leave people wanting more. Also, the dipper of choice was Fritos scoops (yum!) or celery. The chicken in a biscuit crackers made this just too over-the-top salty. I would make this again.
Was this review helpful? [ YES ]
2 users found this review helpful

Four Cheese Macaroni

Reviewed: Dec. 26, 2007
I followed Patti Labelle's recipe (off of the Oprah website), which means I used 1/2 c. extra half-and-half. It was totally delicious. I made it on Christmas Eve and baked it for 15 minutes, then covered and cooled and refrigerated it overnight. I then baked it for 30 minutes on Christmas day, and it was a hit. Very fattening and creamy and delish. I used Jane's Krazy mixed up salt instead of plain salt. I let all the cheeses (including Velveeta) melt before moving on to the next addition (i.e. eggs, salt, pepper). I will definitely be making this recipe again. I didn't notice any weird texture issues.
Was this review helpful? [ YES ]
5 users found this review helpful

Banana Banana Bread

Reviewed: Dec. 25, 2007
Really delicious banana-y bread. I made it for the second time two days ago, so that we could have it for a Christmas breakfast. Truly at its best when toasted. It's a very heavy bread if you use the full 2+ cups of banana the recipe calls for (mine was even a little bit gooey -- the outside was DONE about 10 minutes early, so I had to take it out). The first time I made it, I only had about half that amount of bananas. It was still delicious. Great, flexible recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Apple Turnovers

Reviewed: Dec. 25, 2007
This was the hit dessert at my Christmas gathering this year. It seemed like a lot of effort to make them, but then, I had just eaten a huge Christmas meal, and had been baking all day the day before... so maybe I was a little bit biased. The smiles, "mm"s and requests for seconds and thirds definitely made up for the effort in the end. I didn't make the glaze, but I put a light egg wash on the top of the turnovers and sprinkled them with turbinado sugar before baking. Delicious. I don't know if I'd do the egg wash again -- maybe just a little bit of water to get the sugar to stick? I would make these again, but not on Christmas day after dinner.
Was this review helpful? [ YES ]
4 users found this review helpful

Egg Custard Pie III

Reviewed: Dec. 25, 2007
My pie went over well with people who like dense, eggy custard. Not so well with the people who like pudding-like custard. For what it's worth, I didn't have any issues with the butter as other reviewers did. It came out just fine. I used 1/4 tsp nutmeg and 1/4 tsp cinnamon, since I'm not a big nutmeg fan, and I was worried there would be an aftertaste (also worked fine). I used a frozen 9" "deep dish" pie crust, and the custard didn't quite fill it to the top. This is a nice pie, but make sure you like eggs and egg custard before making it (though I guess you shouldn't be looking at this recipe if you don't!). =)
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Peach Cobbler

Reviewed: Dec. 25, 2007
Really good flavor in the crumble topping (I used yellow cake, and blended it by gloved hand with the cream cheese as other reviewers did, drizzled with the butter), and I think the recipe has potential, but I was fairly disappointed with my first attempt. I used canned and frozen peaches, and a little less than a cup of the syrup from the cans... it was beautiful until we cut into it, and then it was a soupy mess. I think you should do a couple of practice runs with this recipe before presenting it to a hungry crowd on Christmas as I did (luckily I had made 3 other desserts). The topping was tasty, and I give it 3 stars because, although I threw my portion away after eating the topping, my mom insisted it was delicious and wanted to keep the leftovers. But keep in mind that she's my mom... ;)
Was this review helpful? [ YES ]
1 user found this review helpful

Super Sausage Gravy

Reviewed: Dec. 22, 2007
This was my first time making biscuits and gravy, and was surprised at how freakishly easy it was. I'm glad I read the reviews before making it -- I doubled the flour and milk (I used 2%) called for, and I think it could have also been tripled, if you're cooking for a crowd. I used Jimmy Dean sausage, but I think I'll keep shopping around for the perfect sausage (no Bob Evans in my area). Tasty and creamy, though. Thanks for the recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Broccoli and Stilton Soup

Reviewed: Sep. 12, 2007
YUM! YUM! YUM! I have been pining for 9 years for the soup I fell in love with while studying abroad in Cambridge, England, so I was so shocked and happy to find a broccoli & stilton soup recipe here. When I started making it, I was worried that I had built it up too much in my head, and I didn't want to be disappointed. I WASN'T! This is a great recipe. I made it exactly as stated, but I think maybe the potatoes I used were a little big, because it came out a bit thick. I just added another cup of broth, and it was awesome. I served it with french bread and butter. Simple and perfect! This recipe didn't even need extra salt & pepper.
Was this review helpful? [ YES ]
27 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Dec. 18, 2005
I *loved* this recipe! That's 3 for 3 now from allrecipes.com. Not a big onion fan, so I substituted dried/minced onion for the fresh onion that's called for in the recipe. I also added 3 chopped up fresh carrots (beautiful). I couldn't find the exact size refrigerated dough that's called for in this recipe, so I used one tube of Grands! buttermilk biscuits -- it was more than enough, and it tasted wonderful. NB: It took about 45 minutes to cook the dough thoroughly for me. Thank you for submitting this fantastic recipe! It's easy, even by slow-cooker standards!
Was this review helpful? [ YES ]
3 users found this review helpful

Nacho Cheese Sauce

Reviewed: Dec. 18, 2005
I *loved* this recipe. I thought it was going to be really hard to make a convincing snack-shack nacho cheese sauce, but this was perfectly easy, and I already had everything I needed to make it. I've made it twice in the last week! From start to finish, it took about 5 minutes. Be prepared that it cools/congeals pretty quickly if you pour it out over chips -- but the texture will stay presentable and it won't last long anyway. It's not spicy, but it's still very flavorful! Thank you for submitting this recipe!
Was this review helpful? [ YES ]
9 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States