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Emily's Chipotle Chili

Reviewed: May 20, 2008
I have to 5 star this one although I really only used it as a base because it was the only Slow Cooker chile that sounded good so I didn't follow the recipe exact. I made the following variations.. Meat: 1.5lbs 90% lean beef and 1lb ground turkey (we were looking for healthy chile). Dropped the chipotle peppers and only had about 4 tablespoons of chile powder in the pantry so that's all it got. My wife and I are hot food whimps so that was enough for both of us. I also used pre-minced garlic (in oil) since I didn't feel like buying a whole head for 2 cloves. I also only used half an onion because a "large onion" here is HUGE so 1/2 of one was a good cup of onions. I did use the red kidney beans as well. The final product was AWESOME, the combination didn't need any additional water or anything like others have done, but I did use less meat. I realize I took the chipotle out of the Chipotle Chili, but like I said I was really just looking for a good base crock-pot recipe for chile and this more than qualified.
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17 users found this review helpful

Barbequed Pineapple

Reviewed: Jun. 9, 2008
Made this twice now. Oddly enough the pineapple that looked the most burnt tasted the best! The first time I actually dropped the cloves for more cinnamon and used dark rum but only because I didn't have any cloves and the first bottle of rum I found was Meyer's. :) It was requested of me again so second round, same rum, doubled EVERYTHING because I was using a plastic container and I wanted to have plenty to let it sit in. I even poured what didn't soak into the pineapple onto it while it was on the grill. Oh Man! Next time I will double again except for the cloves...they were too strong. Still awesome though!
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20 users found this review helpful

Sheryl's Corn and Crab Chowder

Reviewed: Sep. 26, 2010
Normally I try to stay true to the original person’s recipe unless the masses have agreed to some changes but I had to re-work this recipe for 3 reasons. #1. Everybody who is eating my chowder agreed that the Bonefish grill was WAY too spicey (in ALL their dishes, not just the chowder). I’m a spice light-weight, and my wife is a total spice wuss so I just couldn’t make it as-is based on the other reviews. #2. I don’t have the alcohol required in my house (I’m more of a Jim Beam kinda guy) and it’s Sunday in PA and I can’t buy it. I don’t think I’ll bother next time either since it doesn’t call for much so I would be wasting it. #3. Corn is now out of season and the only small shrimp I liked at the market was cooked/pieces so I went for it – and crab around here sucks right now. So here is the Spice Wuss/Alcohol Free/Out of Season Variation: I replaced the cayenne with double the amount of Old Bay and dropped Creole seasoning completely. I replaced the white wine with pure motts apple juice and the brandy with apple cider vinegar. I used a 1 lb bag of frozen white corn/yellow corn mix partly thawed in the fridge. Since my shrimp was cooked I left it out until the potatoes were cooked then tossed them in and let it come back up to a simmer then added the crab meat (which was canned chicken of the sea premium crab meat..all real crab). I then left the whole thing on the stove on warm until dinner time (about an hour) so by then everything was a perfect temperature.
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44 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Oct. 28, 2010
Made the recipe as is with the only modification being that I make my hard boiled eggs a bit different but that certainly doesn't change the taste. I liked them a lot but unfortunately nobody really noticed the cheese so I may add more next time.
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6 users found this review helpful

Cinnamon Peach Crisp

Reviewed: Oct. 28, 2010
We really didn't care for this dish. I gave it a 3 stars because it tasted OK, but it's not what I'd expect from "Peach Crisp". I followed the recipe as-is with the exception of doubling topping and honestly it was the only saving grace. The orange juice really overpowered the peaches, and I used fresh peaches. I won't make this again.
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7 users found this review helpful

Christmas Brunch Casserole

Reviewed: Oct. 28, 2010
What a fantastic dish. I've had it with many different variations but all of them following the basic premise of the recipe and all of them delicious. When I make it I skip the mushrooms and use some red and green peppers instead to add to the Christmas theme. I also mix it all up as others have suggested and add the cheese near the end of baking.
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8 users found this review helpful

Make Ahead French Toast

Reviewed: Oct. 28, 2010
This is actually my favorite breakfast. I make it pretty close to the instructions with only the following modifications... First I use a stick of butter and rub it all over the dish to make a nice slippery coat. I obviously don't use the whole stick, only about 1 or 2 tablespoons get used. Second I've done this with both French loaf as well as "Texas" style bread (thick) cut into slices..both work great. And finally, not only do I dip the bread I also pour the rest of the mixture all over before letting it sit. By next morning it is ALL soaked up! I usually serve it with frozen berries (thawed) mixed with orange juice and fine sugar in a food processor (I think somebody in here mentions it). It doesn't need it, but it's a nice cool fruity touch to a hot dish.
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5 users found this review helpful

Four Cheese Macaroni

Reviewed: Nov. 1, 2010
I went straight from the recipe above with only 3 minor changes…1) I double it all because I need more. 2) I used pasta other than elbow macaroni (because I wanted the effect of longer tubes) but it was still macaroni-ish. 3) I replaced the regular cheddar with Colby because I wanted the leftovers for cubes. ? Bottom line…Except for the Colby I really didn’t deviate from the main recipe’s intent for texture and flavor and it was awesome! Yes I did have some dryness issues, but not from lack of liquid, what dried was any pasta that was exposed without sauce so I will either cover or stir once or twice next time. I’ll also cut the cubes much smaller so I can spread them out more evenly and make an effort to pack it all in with no pasta sticking out, something I couldn’t do with my extended curly tubes. Try this recipe as-is once folks, you won’t be disappointed. When you double JUST the cheese you alter the consistency and also the cost! …it didn’t need it. [Review #2] I made this a second time as-as for all ingredients although doubled EVERYTHING again. I baked it in my slow cooker crock in the oven so I could just toss it in the slow cooker the next day to reheat and it came out of the over awesome. Next day in the SC however was not as good..it separated..so next time it's fresh out of the over or nothing!
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5 users found this review helpful

Witches' Brew

Reviewed: Nov. 1, 2010
My hand came out pretty good, but I broke a finger..his, not mine...be careful when removing the finger portion of the glove. A few seconds in warm water helped it all slip off better instead of cutting. I'll wear my own gloves next time too because that sucker was cold to handle! The punch is ubber-simple and very good. The hand did a great job of keeping it all cold without any additional ice and yet still kept its form because of the gelatin. Just be sure to refrigerate the cider and ginger-ale the day before to give it a head start! I actually was not able to find any sparkling apple cider so I just used a gallon of plain old apple cider with one 2 liter bottle of ginger-ale. There was still plenty of carbonation from the ginger-ale--especially since it went in cold so there was very little release on pouring.
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12 users found this review helpful

Key Lime Pie VII

Reviewed: Nov. 26, 2010
Made 2 of these for Thanksgiving for something new any they were great. Note that a 14oz can of Eagle Brand Sweetened Condensed Milk is exactly 1 cup so if you're using 14oz cans like me it takes 3 of them. I will say though, all the ingredients together will overflow a standard 9" crust so you have to keep it thick so it can bulge up in the middle. Otherwise go with the slightly larger crust or waste a bit. I managed to get it to fit, but it got messy when I tried to reseal it in the plastic cover after cooling for transport; otherwise it'd be perfect. I'll also warn you that if you zest the lime with an actual zester (where you get longer strips of the zest) it will not break down at all when you cook it and you'll have strands of lime zest in your pie. Next time I will either try a grater to zest, or I'll chop it up. And finally, I never saw a single pinhole bubble burst by 10 minutes so I pulled it out. It was still fine....not browned and set perfectly.
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7 users found this review helpful

Meringue Mushrooms

Reviewed: Dec. 19, 2010
Fantastic and fun. Personally I don't think this took much more work than most fancy cookies, but time (waiting) yes! I used microwave melted semi-sweet chocolate chips to connect tops to bottoms. Placing your freshly connected caps and stems upside down in empty egg cartons is a great way to allow you to keep moving. Put the carton in the fridge or freezer for a few minutes and your ready to setup some more. I rotated 2x18 egg cartons and never had to wait. The biggest challenge is creating good stems that are straight enough to support the shroom standing! For my first attempt I was only batting about 40% but next time I'll do better. Good luck!
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12 users found this review helpful

Simple White Cake

Reviewed: Apr. 4, 2011
Very nice! I made this recipe 4 times with triple the ingredients each time and it was wonderful. Tripling this recipe makes about 4x9in rounds which is what I wanted. It was also a perfect fit for my kitchenaid mixer (5qt). I did cream the butter and sugar a full 8 minutes before starting to adding the eggs! I baked them at 325deg in a convection oven (since I had 4 pans going) and the time was still between 30 and 45 minutes. I also froze the cakes and they did get a little stiff from freezing (yes..after thawing) but it made for an easy cake to build with and was still a big hit. I also made one triple batch with 2 sleeves of crushed oreos tossed in before baking and WOW..that was awesome.
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7 users found this review helpful

Pancakes I

Reviewed: Jun. 26, 2011
I doubled the baking soda (by accident) and also added some vanilla for flavor. The recipe was good..nothing great, just good. But I gave it 5 stars for one reason...I have all of these ingredients in my house at all time. I was looking for something I could make quick whenever I want, so this recipe is great. I also usually add things like chocolate chips, fruit, etc. and this is a nice simple starter.
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4 users found this review helpful

Fruit Salsa with Cinnamon Tortilla Chips

Reviewed: Jul. 14, 2011
I've never made this the same way twice but it is always a hit. My 4 year old and I do this recipe together...lots of fun! I probably use more sugar that I toss on the strawberries. I use 2+ apple varieties like granny smith and gala; I also usually leave out the bananas because they go bad too fast. Without them the dish is GREAT overnight & leftovers a few days later! I cut my apples first and coat them with lime juice so they don’t brown (Key Lime juice is nice too)--then I add everything else. I’ve also used Pumpkin Spice for a more “fall” flavor and sometimes toss in some grape jelly to make it thicker. For the tortillas I have ALWAYS gone the oven route with butter flavored cooking spray and a generous coating of cinnamon and sugar. After doing this about a dozen times here’s my cutting guide: Cut 4 tortillas at a time (stacked) using a sharp pizza cutter. Cut vertically in to 4 strips (cut in half, then half the 2 halves for 4 even strips), then cut horizontally the same way for a total of 16 even piles of “squares”…actually it will be 12 squares and 4 corners because the tortillas are round. Remove the corners from your cutting board and cut each set of squares diagonally. For every tortilla you’ll get 28 triangular chips with no waste. You can transfer them to the cookie sheet in nice tight rows with very little wasted space so you can spray, sugar and bake a lot at a time and not waste too much. I can fit 6+ tortillas (168+ chips) on one cookie sheet.
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15 users found this review helpful

Monkey Bread III

Reviewed: Jul. 14, 2011
I've made other versions of Monkey Bread and this didn't work out so well for me. I used butter instead of margarine and the melted butter/white sugar mixture didn't filter through the pieces while baking like other recipes have. It left me with a chunk of butter/sugar candy on the top (which is the bottom when removed from the pan) which was tasty, but wasn't the desired result. I also used raisins instead of pecans. Overall this is a great "simple" treat, but not the best version I've tried. I've used a brown sugar version that I'll go back too if I can find it!
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6 users found this review helpful

Three Berry Pie

Reviewed: Jul. 14, 2011
The key to this recipe is 4 1/2 cups of "berries" total; I used a pint of blueberries and the rest strawberries to reach that 4 1/2 cup mark. I also dusted the bottom of my crust (right before adding the filling) with additional cornstarch to avoid having too wet of a bottom and it worked out very nicely. I made a lattice on the top (it's very easy..search YouTube) since I felt guilty using packaged dough and I brushed on some buttermilk (or egg, I forget) and sprinkled sugar on top. It took a little longer than stated to get a nice browned lattice the way I did it but it was a great pie.
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7 users found this review helpful

Snicky Snackies

Reviewed: Jul. 14, 2011
I've made this several times. Make sure your spread it out nice and thin so that you can break it up easily to serve. I wrap a cooking mitt in plastic wrap and spray (several times) with cooking spray to press it down.
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8 users found this review helpful

Luscious Slush Punch

Reviewed: Jul. 14, 2011
Getting the consistency right with this can be a little tricky, especially if it freezes too long. I use freezer bags for containers and lay them out flat for a somewhat thin shape to make it easier to thaw and break up. Just make sure to protect your freezer for leaks. I move one bag to the fridge early in the morning and the second bag to the fridge right before the party to give some time to start thawing. The flavor is fantastic so I give it 5 stars, but it can be tricky to serve.
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9 users found this review helpful

Chewy Sugar Cookies

Reviewed: Aug. 28, 2011
Awesome cross between a sugar cookie and a snickerdoodle (if you add cinnamon to the rolling sugar like the poster suggested). Followed the recipe but with butter instead of margarine. Crisp edges and chewy middle. I don't know what they'll be like the next day...if any make to see another day..but the texture is fantastic right off the cooling rack.
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4 users found this review helpful

 
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