CHILICAT Recipe Reviews (Pg. 2) - Allrecipes.com (1806152)

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Almond Maple Granola

Reviewed: Oct. 5, 2003
Excellent granola!! I couldn't get it to squeeze into bigger clumps (I think I overdid the small ingredients, like wheat germ and sesame seeds) but the taste was wonderfully crunchy and just sweet enough. I mixed every 10-15 minutes and didn't notice any burning. Excellent with cold milk.
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2 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Oct. 4, 2003
Wow! This took almost no time at all and are definitely addictive! Watch the sugar mixture carefully, because mine reached the soft ball stage after just 3-4 minutes at medium-low (I turned the flame down because I was using a small 2qt pot). If you're not sure how to tell when it's done, check out www.exploratorium.edu/cooking/candy/sugar-stages.html. It has short videos of the different candy making stages and has been a lifesaver for me. These nuts are so crispy and delicious -- I'll bet pecans would be terrific too!
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272 users found this review helpful

Crawfish Linguine

Reviewed: Oct. 4, 2003
This was a really tasty dish, even without Cajun seasoning. It could really use something to thicken up the sauce though, since the half-and-half stayed runny throughout the cooking process. All my parmesan ended up clumping too, so I'd probably sprinkle it on top after plating instead of mixing it in. Very easy to make, though, and you can use fat free half-and-half for a low-fat dish that still tastes rich.
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3 users found this review helpful

Rich Cocoa Fudge

Reviewed: Oct. 4, 2003
This gets 5 starts because it turned out great, even after I messed up. I started out with a 3 qt pot, which turned out to be way too small once the boiling started. After pulling the pot off the fire several times to avoid boil-over, I ended up pouring it all into a 6 qt (the only other size I had) and reheating it to the boiling stage. My thermometer never went past 215F but I stopped cooking at the soft ball stage and it turned out fine. I had no idea what the fudge's "gloss" was supposed to look like, but I just beat for a couple of minutes once it seemed lukewarm (I'd ditched the thermometer by then) and poured it out. It looked awfully runny, but it set up beautifully and tastes fantastic - it's got a slightly sandy texture that just melts on the tongue. I'm definitely a fudge convert!
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3 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Sep. 1, 2003
This was WAY too watery - the peaches were swimming in liquid and the bottom crust was completely waterlogged. Even refrigerating didn't help it to set. It either needs more cornstarch or less citrus juice, because the fresh peaches created a lot of liquid on their own. The taste itself was good (crust was so-so). My peaches were a little on the tart side, so the end result wasn't too sweet at all.
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8 users found this review helpful

Spinach and Rice (Spanakorizo)

Reviewed: Aug. 4, 2003
The taste is great but it turned out more like a rice gruel, even with the cover off during the whole cooking process. 3+ cups liquid (water, tomato sauce, olive oil) to 1/2 cup rice is a little too much. I may try this again but either reduce the water or add more rice.
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6 users found this review helpful

Chicken or Turkey Tetrazzini Deluxe

Reviewed: Jul. 25, 2003
This was a pretty tasty recipe - even without the chicken. The only meat I had in the house was a couple cans of vienna sausage... soooo I sliced those up, tossed them in, and hoped for the best. Surprisingly, it wasn't bad. Just goes to show how versatile this recipe can be. I didn't add any of the water (per other reviewers) and it turned out perfect - creamy but not wet. I also used a very dry sherry and used only 1/4 cup. It still had a nice sherry taste but wasn't overpowering. I also omitted the salt, since the mixture tasted plenty salty enough without it. This one's a keeper!
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4 users found this review helpful

Hawaiian Millionaire Pie

Reviewed: Jul. 12, 2003
Simple to make, and it sets up beautifully. Make sure to add the full amount of lemon juice, otherwise it can be a little too sweet.
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3 users found this review helpful

Ma Po Tofu

Reviewed: Jul. 5, 2003
This dish is simple to make and is full of flavor. Almost no fat and very little meat are what authentic, everyday Chinese cooking is all about.
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3 users found this review helpful

Best Brownies

Reviewed: Mar. 28, 2003
Can't figure out what I did wrong. I followed the instructions exactly and double checked the ingredient amounts but ended up with a collapsed mess. My batter was thin enough to pour into the pan - there was no need to spread it around at all. After 25 minutes an inserted toothpick came out clean, but the brownie itself looked wet and glistening on the inside. How in the world did half the reviewers get a cake-like consistency? This is the first time I tried a cocoa brownie versus the melted baking chocolate type - what a disappointment. I guess I'll have to go back to the tried-and-true.
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4 users found this review helpful

Cajun Style Meatloaf

Reviewed: Mar. 8, 2003
Awesome spicy meatloaf! I couldn't find andouille here in the southwest, so I used chorizo instead. Also, I didn't care for the way it sagged and cracked in the pan, so the second time I packed everything into two loaf pans to cook. Perfect!
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1 user found this review helpful

Blueberry Scones

Reviewed: Jun. 22, 2002
Excellent scones! The batter was a little on the sticky side, so I dropped them in mounds onto the cookie sheet. I used fat free half-and-half and a little more sugar than called for - it turned out fantastic!
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8 users found this review helpful

Apple Chiffon Cake

Reviewed: Feb. 2, 2002
Moist and delicious! I used an additional 1/2 cup of applesauce instead of the oil to cut back on calories, and the cake turned out excellent. This one will be going into my permanent recipe file!
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13 users found this review helpful

Clam Chowder Canadian Military Style

Reviewed: Sep. 16, 2001
GREAT CHOWDER! This was the best homemade chowder we've ever tasted.
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2 users found this review helpful

Displaying results 21-34 (of 34) reviews
 
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