RAINBOWELP Recipe Reviews (Pg. 1) - Allrecipes.com (18106641)

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Slow Cooker Beef Pot Roast

Reviewed: Aug. 28, 2012
I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went so far beyond my expectations as to be astounding. The true center of this recipe is the braising of the beef. I went beyond my usual Carmel color and went ahead to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. About 1/2 an hour before completion I added several quartered potatoes just because and the sauce made them the other star of this great meal. I've used several of your recipes over the past year or so but really wanted to provide comment on this one as one of your finest. Good old fashioned America cooking on steroids! Thanks for all you do Chef John.
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230 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Feb. 27, 2012
I did not toss the asparagus but drizzled with the OO and then sprinkled the other ingredients (no lemon) on the stalks. 350 oven along with some fresh beet and potato wedges. The asparagus was crunchy both because of the lower temperature and the Parmesan/garlic crust that was formed. What a treat.
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1 user found this review helpful

Green Chili Stew

Reviewed: Nov. 19, 2011
Terrific! I upped the ante on several things. More garlic (we're fans), 2 jalapenos and 27 oz. can of chopped green chiles. We're in Hatch chile country so couldn't resist adding extra. I'll let this sit to be reheated later in the day to allow the flavors to meld and I'd wager it's going to be beyond great with fresh from the tortilla factory corn tortillas. I've also got chicken breasts in the freezer and will mash the potatoes down a bit and use the remains for chicken enchilada sauce. Cooked pork and grilled chicken what could be better? Again it should be beyond great!
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4 users found this review helpful

Absolutely Sinful Chocolate Chocolate Chip Cookies

Reviewed: Nov. 14, 2011
Wonderful and easy to make cookie. Yes the dough is very moist but holds it's shape well. I use silpat silicone baking sheets. Nine minutes was PERFECT. Do NOT over bake.
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5 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Oct. 26, 2011
Great recipe. Added 1 1/2 cups chopped dates to add to the chewiness of these great cookies. A terrific addition if you like dates.
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2 users found this review helpful

Baked Ziti II

Reviewed: Jun. 19, 2011
Used Rigatoni instead and it worked well. Added a layer of ground beef cooked with a few cloves of chopped garlic and 4 tablespoons of balsamic vinegar AND a full layer of fresh basil. Didn't bother to measure the cheeses but extended a partial container of ricotta with some cottage cheese. Worked very well. Wow! Definitely a recipe to keep on my list.
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3 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 22, 2010
I've gotta say these are the stars of this years Christmas cookies, well these and the beautiful Chocolate Crinkles III because they look like they're covered with melting snow. I upped the ante with a couple of ounces of chopped unsweetened solid chocolate and a few grains of course salt on top. WOW is the most common response after the first bite.
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4 users found this review helpful

Black Magic Cake

Reviewed: Jul. 4, 2009
This cake has been sitting on my counter, slowly disappearing for FOUR days now and I swear it gets better each day. It's a fast, easy make, moist with a beautiful open texture with some heft to each slice. The flavors get more intense with time and I make this again will let it sit after putting on the Chocolate glaze for at least 24 hours. Truly a chocolate and coffee lovers delight!
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5 users found this review helpful

Garlic Parmesan Orzo

Reviewed: Feb. 23, 2009
Halved the recipe pretty much. I browned the orzo in some solidified chicken fat from the top of the chicken stock in the fridge. Used chicken stock instead of water to cook the orzo in and used ROASTED garlic instead of fresh. Also replaced the milk with half & half. My oh my oh my! I'd never cooked with orzo prior to last nights dinner but this dish became a wonderful side for an inch thick grilled t-bone steak.
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1 user found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: Feb. 15, 2009
I'm told by my friends that I'm a great cook something that I've not really felt that strongly about until I adapted this wonderful recipe to what I had in my kitchen. I used all the ingredients listed except I forgot to add the capers (which is a staple in our house) when I prepared this dish. But I followed my own instincts and as often happens with someone who understands cooking I made one of the finest dinners of my life. I used a whole cut up chicken minus the wings and back which I used to make a chicken stock for future use. Upped the amount of artichoke hearts, used the herbs Provence after browning the chicken as suggested PLUS tossed 4 crushed cloves of roasted garlic into the mix with the wine and mushrooms. At that point popped the pan into the oven and backed it covered for 45 minutes and uncovered for 15. Let sit while the bread heated in the cooling oven and served it along side the spaghetti carbonara II recipe from this site. Served a green salad with grape tomatoes tossed with Hidden Valley upped with again some roasted garlic. Rumor has it you could smell the food out in the driveway when you pulled up to the house. What a wonderful experience. Much thanks to the original provider of this amazing food combination.
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6 users found this review helpful

Autumn Cheesecake

Reviewed: Nov. 5, 2008
Wonderful! I dumped all the wet ingredients into the mixing bowl and turned on the Kitchenaid to slow. Used an additional block of cream cheese, a cup of sour cream and one more egg. Doubled the vanilla. Used a 10 inch springform. No extra crumb mixture. Perfect height and about 6 extra servings. Wonderful!
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2 users found this review helpful

French Bread Rolls to Die For

Reviewed: Jan. 17, 2008
I use my Kitchenaide mixer for this recipe and make it into two loaves. A few key issues for me have lead to a great deal of success with this bread. The first half, mixing the water, yeast, sugar into 2 cups flour along with the salt and oil is very straight forward and gets things going nicely. I let the yeast/sugar/water ferment for 10 minutes in a warmed 100 digree oven prior to mixing with the flour. The second half takes a bit more patience but the reward is great. Slowly add 1/4 cup flour at a time till mixed. When you get to the last 1/4 cup check your dough in the mixer. If it's all wrapped around the mixing arm and the dough is fairly smooth stop adding flour. I then kneed with the machine for about 6 minutes on medium speed. Don't give it too much flour and you'll be happier with the outcome. I'm getting close to "my" version of perfect with this recipe and with my open French loaf pans. Thanks for a great recipe, I couldn't be more pleased.
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32 users found this review helpful

Artichoke Dip II

Reviewed: Oct. 11, 2007
Quick, easy and add ons such as roasted garlic or roasted pine nuts would add to the wow factor.
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3 users found this review helpful

Hot Artichoke Dip

Reviewed: Oct. 11, 2007
Tooooooo good! Toss in some roasted pine nuts for an additional taste kick. Roasted garlic cloves mashed would put this thing way over the top!
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3 users found this review helpful

Sour Cream Coffee Cake IV

Reviewed: Feb. 3, 2007
Wow! Takes some time to mix but well worth the effort. I used brown sugar for the center/top and upped the amount to 1/3 cup. Used 1/2 for the middle layer and added toasted chopped pecans to the top along with about 1/4 stick of cold butter cut sliced and cut into quarters over the entire thing. When the butter melted and folded back into the cake there formed a very nice roll of the sugar, cinnamon down into the cake surface. This was a MUCH prettier and tasty presentation. Thanks Terri for a classic coffee cake!
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11 users found this review helpful

Mouth Watering Ribs

Reviewed: Jan. 23, 2007
I've used this and similar recipes for several years. The only additional suggestion I would make is to drop a quartered onion and 3 or four cloves of crushed garlic into the water prior to broiling the ribs. That seems to "punch up" the flavor of the ribs quite a bit.
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93 users found this review helpful

Cream Cheese Cookies III

Reviewed: Sep. 9, 2006
Making this for the second time today. This time I'm going to add some grated lemon rind to punch up the lemon flavor a bit. All in all a great, easy and attractive recipe. If the lemon rind works this will be sent off to a friend to pay off a long overdue bet I lost.
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2 users found this review helpful

Beef Bourguignon II

Reviewed: Feb. 22, 2006
I seldom do a recipe for guests the first time I make something but in reading this one felt the ingredience made good culinary sense. The next time I prepare this I'll use a different kind of onion. I used the pickled ones in error I think. I'll also do this in the slow cooker. That's a no brainer as far as I can tell. Also I may add a cup of sour cream just before serving. I'd imagine that will blow my guests away! It was perfect over noodles with a loaf of hot Italian bread.
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6 users found this review helpful

 
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