FYRECRACKER Recipe Reviews (Pg. 1) - Allrecipes.com (18052425)

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Reviewed: Mar. 28, 2013
Unfortunately, these didn't turn out so well as written and I wished I had found some changes to be made. I have a very precise fryer, and after gently preparing the dough and carefully piping it into hot oil (I got 8 churros out of this recipe) I ended up with 8 little bricks that were raw on the inside. You can tell the flavor would be good if only they'd cook all the way, and the exterior was nice and crispy, hence the two stars. I just wish there was more detail in the instructions, and I'm a very experienced cook.
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3 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Dec. 29, 2010
Subtracting a star because I personally found it too sweet - sugar is normally something I try and avoid in dressings and dips. Otherwise good flavor and consistency. I made a lot, so will probably add more cheese and mayo/buttermilk to flavor more to my liking. Also, this is an exact copy of an Americas Test Kitchen recipe, down to the directions where they explain why they chose to mash the buttermilk and cheese together. Copied cookbook recipes should at least give credit to the original creator!
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28 users found this review helpful

Creme Brulee II

Reviewed: Nov. 14, 2007
This was awful, worse than the ones you buy frozen in the grocery store. I suggest using the recipe in the review by ILOVETOLUNCH, thats a fantastic recipe. Also because her recipe has more yolks, you can cook it for about 35-40 minutes longer at 200 degrees and eat it warm but not runny. Delicious.
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7 users found this review helpful

Best Ever Spinach Artichoke Dip

Reviewed: May 5, 2007
I found this to be incredibly bland and nothing like the restaurant dip...it wasnt even that great compared to no dip at all. I tried doctoring it up after the fact to no avail. It had a REALLY strong artichoke flavor, but I attribute that to the fact that there was not much else to cover up the flavor.
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17 users found this review helpful


Reviewed: Apr. 30, 2007
This is NOT paella. This is Jambalaya, and not a great one at that. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken parts and seafood (most still in shells). For a better version of this recipe try searching for Jambalaya, and for authentic Paella, look for a recipe with seafood and saffron.
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99 users found this review helpful

Orange Pineapple Smoothie

Reviewed: Apr. 28, 2007
How can you review this recipe if you didnt make it the way it was listed? Pineapple, OJ, and pinacolada mix is not a smoothie! Anyway, I made it exactly as listed and thought it was great! If not using the rum, replace with something that has no flavor and the same consistency like water.
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14 users found this review helpful

Coconut Shrimp I

Reviewed: Apr. 19, 2007
These were delicious. I dont have a deep fryer, or even a deep pan, but if you chill them like suggested the batter wont fall off while you fry them one side at a time in a regular frying pan. I made a dipping sauce of mayo, sour cream, dijon mustard, orange marmalade, and ground ginger. Also, a honey mustard sauce with a dash of chili powder is also good. We made 3 times the amount needed because we were expecting guests, they didnt come...but by midnight the tray was empty. I made some the next day without the tails and tossed them in a green salad with an asian dressing - delicious, we are addicted!
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1 user found this review helpful

Creamy Rice Pudding

Reviewed: Apr. 7, 2007
This recipe is great! I found it one night when trying to figure out what to do with all that leftover chinese takeout white rice. Its great, because sticky rice is perfect in this recipe. I've determined 2 things about this...one, you can easily half the whole recipe and it still comes out great. The second thing is if you choose to serve it warm, which I do, adding an extra egg makes it really rich and creamy and slightly more custard like. Also, I used all our leftover milk products - fat free half and half, light cream, heavy cream, 1% milk - together to make the 2 cups and it was still fantastic!
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3 users found this review helpful

Funnel Cakes II

Reviewed: Mar. 26, 2007
Recently I bought a funnel cake mix at the grocery store, and it was so good I later craved another. All the stores were closed and my normally stocked kitchen was bare. This recipe stood up to a full list of substitutions - I used mayo instead of an egg, lemon juice instead of cream of tartar, and bisquick instead of flour. It was still lick your fingers tasty!
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2 users found this review helpful

Sweet and Spicy Nuts

Reviewed: Mar. 18, 2006
Two Thumbs DOWN! This was something I decided to try since I had some extra almonds and peanuts lying around. My boyfriend loves nuts so he was really anxious to try them. In the very beginning I thought the recipe sounded odd with no liquid - its virtually impossible to melt sugar without a liquid or a flamethrower! I attempted them anyway and I smelled the sugar burning. I hurried to the fridge to grab something fast and threw in a tablespoon of butter to loosen things up. What I ended up with was clumps of peanuts, almonds, and lots of little brown clumps that taste like burned sugar and curry. Horrific. Follow everyone elses advice and coat your nuts in egg whites first, then add some cayenne to the other spices. Forget about the clove - its overpowered by the cumin and curry. Better yet, just find a recipe for candied nuts and add some cayenne to the mix - it worked for me and my Christmas Pecans.
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24 users found this review helpful

Chess Pie

Reviewed: Jun. 13, 2005
This pie is still in the oven as I write this, but after all the recipes Ive tried I have yet to come along one that resembled the pies my grandmother used to make. One of the reasons I searched for so long was that I didnt realize the one very simple fact that set my family pies apart from the "recipe pies" - the commotion. There was always so much going on in our house during the holidays that this pie was made, that the pie always fell. Every Chess pie (we call it Vinegar Pie) Ive ever had in 22 years has been flat! I would recommend stomping to anyone else who has this same tradition. Also, leaving your pie in the oven while the oven cools is truly the best way to set the center, and the top is SUPPOSED to be brown and cracked.
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189 users found this review helpful

Toasted Oats Cookies

Reviewed: Dec. 14, 2004
This recipe was ok, but for two people we didnt need 4 dozen cookies so I halved it. This may have been the problem, but they were at first too runny and then when they baked, turned a bit too-chewy. The chewiness does help a bit though because your mouth gets so tired you can only really eat one. Tasty, but I wouldnt recommend altering it.
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1 user found this review helpful

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