twkitchen Recipe Reviews (Pg. 1) - Allrecipes.com (18111695)

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Chewy No Bake Granola Bars

Reviewed: May 27, 2013
This tasted good and, after refrigerated, had a nice texture. I'm not sure the steel cut oats were necessary, more rolled oats might have been nicer. (The steel cut oats are pricey and didn't really soften.) I was surprised at how thin the bars were, I would probably make them in a 9 in square pan next time. I made the mistake of adding chocolate chips with the oats, and when the butter mixture was poured over, they all melted and we got chocolate granola bars -- they taste delicious, but we were trying to make "chocolate chip-craisin" bars. I made them for a lunch box treat, and I'm somewhat concerned about how they'll fare (texture-wise) at room temperature. I would probably make them again, but I'll still be looking around for something closer to what I imagined.
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The Best Rolled Sugar Cookies

Reviewed: Mar. 1, 2013
These rolled very nicely and held their shape beautifully when baking (I've come across other recipes that spread or distorted the cookie shapes when baking, but these did not). However, with 5 cups of flour, the dough was too soft to work with, even after chilling overnight. I was able to work with it by adding a LOT of flour during the rolling process, but I made the next batch with almost 6 cups of flour, and that was perfect. One note: I like my sugar cookies really sweet, and (without frosting) these were a little on the bland side.
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Southern-Style Onion Rings

Reviewed: Jan. 2, 2013
These were delicious and really crunchy! I subbed soy milk for dairy milk, and only added salt and paprika to the cornmeal mixture (ommitting the other spices). Everyone loved them.
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Rosemary Ranch Chicken Kabobs

Reviewed: May 10, 2012
Substituted a couple ingredients based on what I had (ex. soy sauce for worchestershire sauce) and it came out too salty. I would probably try the same idea with just marinating it in the ranch dressing. I know I didn't follow the recipe, though.
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Cinnamon Griddle Cakes

Reviewed: Jan. 3, 2012
These were really good (super sweet) and easy to make. I made them from 1/2 cup scoops of batter and spread it out to cover my entire frying pan. I got six HUGE pancakes from this recipe. Surprisingly filling, 1 1/2 was enough to fill me up for dinner with a side of soup. We liked them better when they were still a little moist inside -- flipping it when the first side was dry and leaving it for exactly 2 min to cook on the second side.
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Feta Veggie Quiche

Reviewed: Jan. 1, 2012
Nothing bad, nothing out of this world. I cooked the veggies first, which I think was needed. I added mozzerella and cheddar mix to the feta cheese. The feta was barely noticeable (I used a pretty mild feta, maybe it would be more noticeable with a stronger one). I liked that it was packed with veggies and it came out really fluffy. I probably wouldn't make it again.
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Mock Coconut Pie (Spaghetti Squash Pie)

Reviewed: Jan. 1, 2012
Made it crustless. Tasted good enough to repeat (like others, I liked the whipped cream), but I wouldn't buy spaghetti squash just to make it. I liked the parts that were really well done the best, as the sugar sort of carmelized. The texture was a little strange, but I've never had coconut pie, so maybe it's a similar texture.
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Green Beans with Caramelized Onions

Reviewed: Nov. 10, 2011
I absolutely love this recipe and have made it many times, especially for parties. I use 2 or 3 sliced fresh onions in place of the frozen pearl onions and whole frozen green beans in place of the cut ones, and it looks beautiful. I carmelize the onions with the oil and sugar for about 10 - 15 minutes on low heat (check every couple minutes and give it a stir), then add the green beans until it stops "smoking" (from the ice) and is heated through. After I take it off, I add the fresh dill (I made it once with dried dill weed and it was awful), salt and pepper. It has a beautiful presentation, tastes great, and is easy to put together. Thanks!
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Roasted Beets 'n' Sweets

Reviewed: Sep. 28, 2011
Excellent Flavor and great health boost (I just used nonstick spray, no oil)
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Black Bean and Corn Quesadillas

Reviewed: Jun. 16, 2011
These were very good and easy, but I thought it needed about double the salsa (I guess it depends how hot yours is -- I used medium). Great and crispy straight out of the pan
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Slow-Cooker Pepper Steak

Reviewed: Jun. 4, 2010
I was a little nervous about the tomatoes (I used a can of diced tomatoes), but the prevalent flavor was still the soy sauce (which I wanted). After it cooked for about 2 hours, the sauce was thick and bubbly, which I liked, but it got much runnier as it kept cooking (maybe from the peppers added at the end?), so I would add 1-2 more Tablespoons of cornstarch next time. I sliced the onion put in half with the meat, and half with the peppers later. Put in the peppers at the end for best results (they would probably fully cook in an hour on low). Overall delicious! This will be made again!
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Oatmeal Raisin Cookies IX

Reviewed: Jun. 4, 2010
The texture of these cookies was very good. I baked them for about 12 minutes and took them out when they still looked slightly wet on top. These cookies don't spread much -- I got the nicest results when I formed them into balls with oiled hands and flattened them into patties on the baking sheet. I added chocolate chips, which was a mistake -- it would have been better with just raisins, but maybe a little more, like a generous cupful. I followed recommendations to add 1/4 cup of brown sugar, but I still found them to be blander than I like. If I made these again, I would try 3/4 c brown sugar, 1/2 c white sugar, double the cinnamon and nutmeg, and add ground cloves. Thanks for an overall good recipe with relatively nutritious ingredients!
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Ten Minute Enchilada Sauce

Reviewed: May 25, 2010
Five stars! Easy, followed exactly (used onion powder because I don't have onion salt, and used the chili powder I happened to have). Tasted amazing, made a lot, and super fast! Just make sure to have enough chili on hand, because it uses a lot of it!
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Pineapple Enchiladas

Reviewed: May 25, 2010
Very good. I made 4 10" enchiladas, using the Ten Minute Enchilada Sauce from this site (it's excellent and made more than I needed). I upped the sour cream to about 1/2 cup, and used tidbits instead of crushed pineapple. 2 enchiladas were VERY filling, and while I liked the pineapple, I think I would add a can of black beans, or perhaps replace all the pineapple with black beans (probably 2 cans) and try again.
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Pareve Corn Kugel

Reviewed: Nov. 1, 2009
This was very good, would definitely make it again if I was in the mood. The cranberries added a lot in terms of color and flavor, I would maybe add more next time. It is a very thin kugel, but I am afraid that it would be too custardy if I baked in a smaller dish. It was excellent as is, although I did keep it warm for about 1.5 hrs in a 225 degree oven after it was baked, so that might have helped it firm up a little more.
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Slow Cooker Chili II

Reviewed: Mar. 10, 2008
This came out very good, and was relatively easy. I loved the idea of letting the crock pot sit all day long, and just come along to eat when we were ready. I had never had slow cooker chili before, and I was surprised by how soft the meat was. I made a few substitutions based on reviews and the cans of beans that I had on hand. I replaced the 2 cans of tomato puree with one 28 oz can diced tomatoes and 1 12 oz can of tomato paste. I used 1 can kidney beans, 1 can garbanzo beans, and about 1/2 a can (leftover from something else) large butter beans, all drained, plus a can of baked beans with the liquid. I really liked the texture of all the different beans in there. While the chili was certainly not lacking in flavor, it could have used about 3 or 4 times the amount of chili powder -- it was almost closer to a meat sauce flavor than a chili flavor. Still, it was delicious, made a ton (careful when mixing, it barely fits in the pot), and I would definitely make it again.
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Easy Elegant Skillet Chicken Supreme

Reviewed: Feb. 28, 2008
I always make it without the cheese. It is really elegant, even with canned mushrooms in place of the fresh. I have found that if you do not want to serve it right away, you can make it in advance, but keep the sauce separate until serving. Then pour over the warm chicken cutlets and you're done!
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Squash Stuffed Chicken Breasts

Reviewed: Feb. 28, 2008
I made it without the Cheddar cheese because of dietary restrictions. The filling was great before it was in the chicken (If I remember correctly, I rolled the chicken, didn't stuff it in the side), but there was WAY too much of it, and it was too bland once it was together with the chicken.
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Mexican Rice I

Reviewed: May 15, 2007
This was very good and pretty easy. I used brown rice and a fresh tomato, since I didn't have any canned, and it worked beautifully. The spice level is mild, but satisfying, although I think it could use a little more salt. Definitely a keeper.
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Candied Chicken Breasts

Reviewed: Jun. 7, 2006
This is the most amazing recipe on this site. I make it ALL the time and have never failed to get compliments. Here are my successfully tried changes (makes it a little easier): Use dried minced onion instead of fresh grated. Like many other reviewers, I replace half (or more) of the water with pineapple juice -- yum -- and I use pineapple chunks instead of rings, added to the pan in the last ten minutes of baking. One time, I was making this for company, and already had all the chicken in the pan with the sauce, ready to go in the oven, when I decided I didn't have enough chicken, so I took some raw pieces and breaded them, and threw them in, hoping for the best. In the end, we liked those pieces better (they're softer), so since then, I always skip the frying step -- it's a lot easier, and one less dish to wash. Another tip I read in the reviews was the cut the cutlets up into smaller pieces -- this really makes it good. Make a lot of extra sauce and serve over rice. You won't regret making this recipe.
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197 users found this review helpful

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