CHILICAT Recipe Reviews (Pg. 1) - Allrecipes.com (1806152)

Jan's Pretzel Dogs

Reviewed: Jul. 3, 2011

These are super easy to make and taste great (especially if you use Nathan's dogs). My only complaint was that I used parchment paper and the dough stuck so badly that I had to cut the dogs off (try to peel them off and you just end up with a layer of paper stuck to the bottom crust). Next time I will just grease the pans and stay away from the parchment.

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1 user found this review helpful

Honey Bars

Reviewed: Mar. 1, 2008

I like that these have no added fat. The texture still has that characteristic, almost rubbery feel of no-fat baked goods, but the honey adds moistness and gives the bars a very nice flavor. Like the other reviewers, I had to bake these for a full 30 minutes before they were done.

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5 users found this review helpful

Sesame Stick Snacks

Reviewed: Feb. 3, 2008

These snacks couldn't be easier to make! I spooned the biscuit mix into the measuring cup and leveled off the top, and the dough was anything BUT crumbly. I think adding some cheese or spices (cayenne maybe?) to the dough would really make these sticks great.

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6 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Feb. 5, 2007

This is TO DIE FOR on the grill!! The only change I made was to use skinless chicken (honestly, it was better without it). This has become my favorite chicken recipe, hands down!

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3 users found this review helpful

Kettle Corn

Reviewed: Dec. 23, 2006

Thanks to everyone's comments, my first try at making this was a HUGE success. I added 1/4 tsp. of salt to the sugar, and heated the oil on medium-high heat before adding the other ingredients. I used my "detonator" popper (a version of the whirlypop) and didn't get a single burnt kernel. The only thing I might do next time is reduce the amount of oil a bit. Overall though, this is an awesome recipe!

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6 users found this review helpful

Clark's Quiche

Reviewed: Jan. 14, 2006

This is the best quiche recipe I've ever tried! I followed the recipe exactly as written (although I think I ended up with more than 2 cups of ham once it was diced) and it still fit perfectly in two standard 9" pans. I did shape the crust a little taller than normal, which helped hold in the extra ham. I didn't have a sheet big enough for both pans so I just laid a sheet of heavy duty foil on the oven rack. Turns out I didn't need it though - it didn't spill over at all. Excellent recipe!

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1 user found this review helpful

Cake Balls

Reviewed: Mar. 27, 2005

Was I supposed to overbake the cake until it was dry and crumbly? I baked the cake as directed, and it looked perfectly moist and fluffy while I was crumbling it. After mixing in the canned frosting, however, it turned into a gelatinous mess that had the look and consistency of a wet sponge. Even chilling it didn't help. This recipe sounded like a great idea, but it just didn't work for me.

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9 users found this review helpful

Soft and Chewy Peanut Butter Cookies

Reviewed: Feb. 6, 2005

I'm sorry, but when you need to increase the flour by 11% and decrease the egg by 33% just to make the recipe work, the recipe (as written) does NOT deserve a good rating. I followed the recipe to a T, and this is what I found: Even after refrigerating the dough, I still ended up with super flat cookies that are closer in taste and texture to a somewhat greasy candy than a cookie. Anything over 13 minutes at 300 degrees will result in hard, crunchy (not crispy) cookies. If you don't mind the oiliness, though, the taste isn't bad at all. I'll try again using everyone's flour/egg revisions, but if it turns out well, I can't give the credit to Sarah (the original submitter).

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3 users found this review helpful

Crispix Mix® BBQ Style

Reviewed: Feb. 5, 2005

The mix of spices is great, but the method of preparation leaves something to be desired. There's so little oil that the salt and sugar just fall right off and end up at the bottom of the bag. The unbaked flavor also makes you VERY aware that you're eating thinly disguised breakfast cereal. For my second batch I copied the Chex Mix recipe by melting a stick of butter to dissolve the spices in, then baking at 250 for an hour. It's not quite so healthy anymore, but with those changes I'll be making a LOT more of this stuff!

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1 user found this review helpful

Chantilly Cake Frosting

Reviewed: Nov. 14, 2004

I omitted the coconut and macadamias, and used it to frost mini chocolate cream puffs - it was just as good as the "cocoa puffs" from Liliha Bakery! Just make sure you use a big saucepan, because it bubbles and spits during the 12 minutes of stirring.

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42 users found this review helpful

Creamy Pumpkin Pie

Reviewed: Nov. 14, 2004

This is a great recipe for fresh pumpkin. I pureed my baked pumpkin in the food processor, then let it sit overnight to drain some of the liquid out. The full recipe of filling fit perfectly in a 9.5" glass pyrex pie pan. It's got a really nice texture, although I like my pies a little sweeter and may add a touch of sugar the next time.

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3 users found this review helpful

Marble Chiffon Cake

Reviewed: Jun. 26, 2004

This turned out beautifully moist. The only change I made was to exchange the 3/4 cup water with orange juice for a slightly more orangey flavor. If your cake isn't rising to the top of the pan, make sure your baking powder is fresh. This is a really impressive cake and a definite keeper!

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2 users found this review helpful

Apple-Cran-Cherry Oatmeal Cookies

Reviewed: May 15, 2004

These cookies have just enough butter to keep them from tasting too 'healthy'. I followed the instructions exactly (except for the cardamom, which I didn't have). The taste is excellent, like those soft brekfast bars you can buy at the stores. They don't seem to spread at all though, so I flattened them slightly before baking to make them look more like cookies and less like haystacks. This one's definitely a keeper!

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10 users found this review helpful

Rice Cereal Energy Bars

Reviewed: Mar. 5, 2004

This was really good - like a healthier version of rice krispies squares. I added some flax seed and left out the chocolate chips. I also replaced half the sugar with honey after reading reviews about the dryness. It turned out perfect and held together beautifully. I'll definitely make this again.

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17 users found this review helpful

T Bird's Beef Jerky

Reviewed: Mar. 5, 2004

This was pretty good, although I do agree that the worcestershire taste is pretty dominant. It gives the jerky a tangy taste which is kind of unusual. I was afraid that marinating it overnight would make it too salty, but it turned out just fine. Marinate in a ziploc freezer bag, kneading occasionally, for the best coverage.

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3 users found this review helpful

Fairy Food

Reviewed: Mar. 5, 2004

This was so much fun to make! It's just like a chemistry experiment, the way it foams and bubbles up when the soda is added. I lined my pan with quick-release foil instead of greasing, and just lifted the whole thing right out of the pan once it cooled. Next time I'll try it with brown sugar.

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3 users found this review helpful

Almond Crunch

Reviewed: Mar. 1, 2004

Wow! This turned out great... tender and crispy, not rock hard... very easy on the jaws. I used a 10x15 pan but there wasn't enough syrup to reach the ends of the pan. I was spreading it out so thin that I was afraid 2 cups of chocolate would overpower the candy, so I left it out. Maybe next time I'll try again with the chocolate, but start out with a double recipe.

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2 users found this review helpful

Tofu Jerky II

Reviewed: Feb. 21, 2004

This turned out very flavorful, although I might cut down on the pepper a little the next time. I used my dehydrator instead of the oven, and it still took a fair amount of time to dry. I ended up leaving it drying overnight and by morning it was perfectly done and chewy. I'll be making this one regularly!

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15 users found this review helpful

Brandied Candied Sweet Potatoes

Reviewed: Dec. 8, 2003

These were the hit of Thanksgiving dinner. It took a while for the glaze to reduce, but the end result was heavenly. The brandy added a great taste without being overpowering. This will be our Thanksgiving sweet potato recipe from now on!

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6 users found this review helpful

Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 28, 2003

I followed this recipe to a T, and it turned out perfect. Even the baking times were exactly right. After reading the other reviews, I used a 1/4 measuring cup to gradually spoon the pumpkin layer onto the cream cheese layer - none of it mixed, and I got three distinct layers that looked beautiful when cut. Excellent recipe!

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2 users found this review helpful