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

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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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283 users 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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58 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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19 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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18 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

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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11 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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11 users 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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8 users found this review helpful
Photo by CHILICAT

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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8 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

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

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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7 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

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

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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5 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

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

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

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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3 users found this review helpful

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