TheBaker Recipe Reviews (Pg. 1) - Allrecipes.com (18174183)

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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 17, 2009
I try lots of new recipes and this is the best one I've tried in a long time. It scored a huge homerun with hubby and all three kids (5, 8, 11). It is a rare feat to find something that everyone raves about. Just the right mix of sweet and spicy. So quick, simple and made with ingredients I always have on hand. I'll be making this over and over again. FYI: I doubled the sauce and dredged the chicken in flour, salt and pepper before frying. I cooked the chicken in two batches, cooked it until completely done, then added 1/2 of the sauce. It "stickied" up quickly and I didn't need to cook it the extra 8 minutes the recipe calls for. I think it might have burnt if I had done that. My 11-year old couldn't stop raving - "Mom, this is like the stuff you get at the Chinese restaurant only 10 times better!" Give this one a try! UPDATE: My kids asked for this a second time this week and I obliged! I tripled the sauce this time thinking I'd like some extra sauce to serve over rice. BIG MISTAKE - it thickened up too much and wasn't saucy enough to serve over rice. AND it also completely changed the taste and texture - the sauce was overwhelming and the chicken was "goopy" rather than "sticky" like the last time I made it. We were all disappointed with the way it turned out tonight. I will stick with the way I made it the first time.
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45 users found this review helpful

Honey Bun Cake I

Reviewed: Feb. 19, 2007
TIP: Make sure you mix BY HAND. I've made this several times and it always comes out great EXCEPT FOR THE TIME I was in a hurry, didn't read the directions and used a hand mixer. For some reason, it took an extra 20-30 minutes to bake and the texture just wasn't right. Not sure how the difference in mixing affects the finished product, but it really does! TRUST ME! So yummy and so easy. A great way to take a plain cake mix and make it extraordinary! My hubby said this was one of the best cakes he's ever had. We couldn't leave it alone. Delicious right from the oven or even better the next day -- the glaze has time to soak in and make this super moist. I followed the recipe exactly (used a Duncan Hines Butter Recipe mix because that's all I had). If you use a Bundt pan like I did make sure you grease the pan. Mine stuck and I had to piece it back together -- as a result it wasn't the best looking cake but it definitely didn't keep it from being gobbled up in record time! Some other reviewers suggested cutting the glaze in half for a Bundt cake. I used the full recipe and was glad I did. Yummy! I wish we hadn't demolished the whole thing...I could go for another piece right now.
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4 users found this review helpful

Waffles I

Reviewed: Jul. 11, 2007
I've tried several waffle recipes and this is our family favorite. Gets rave reviews when we serve to overnight guests. Light and crispy on the outside and so easy to make! My kids especially love them when I add semi-sweet chocolate chips to the batter! I prefer my plain, with or without syrup. I often use half wheat flour to add a little more fiber and the kids don't even notice. A definite must for your recipe box.
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0 users found this review helpful

Brownie Mallow Bars

Reviewed: Aug. 7, 2010
I found this recipe on another site and made it this week. My family raved about them. The only difference was that my recipe called for milk chocolate chips so that's what I used. (Normally, I just buy semi-sweet chips so I had to run to the store to get the milk chocolate ones. I'm glad I did.) I thought these were pretty good chilled, but have since discovered they are OUT OF THIS WORLD delish when you zap each square in the microwave before gobbling it down. The brownie is warm and soft and the marshmallow is ooey and gooey. OMG! The diet will have to start later.
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3 users found this review helpful

Grain and Nut Whole Wheat Pancakes

Reviewed: Jun. 15, 2009
Yummm! Just what I was hoping for. I like to sneak in healthy alternatives for my kids (11, 8, 5) whenever possible. But, to be honest, I'm not usually very successful, especially when it comes to whole grains. They always notice and not in a positive way. :) But, not with this one. While they all three immediately detected this was not their usual "white flour, loaded with chocolate chips pancake recipe", all three immediately responded with an, "Ummm, these are really good." Each of them gobbled them up, and when asked if they'd want me to make them again, they all said "yes." That makes this a grand slam, worthy of 5 stars, in my book. The only alterations I made was adding a splash of vanilla and a sprinkling of cinnamon. I also omitted the nuts to make them more kid-friendly, but I think I might even be able to sneak them by them next time around. Great recipe!!!!! Oh, did I mention, that I absolutely loved them? - just as good as IHOP's. Also, not sure why other reviewer's think they are dry. Mine were extremely moist.
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1 user found this review helpful

Pasta with Hot Sausage Sauce

Reviewed: Aug. 7, 2007
YUMMMMMM!!! Husband and kids couldn't stop raving or eating! (And let me add that spaghetti is NOT on the list of favorite meals in our house!) I made a few minor revisions based on ingredients I had on hand-- eliminated red wine and capers, used petite diced tomatoes instead of crushed, added a small can of tomato paste and a tad of sugar, used half hot sausage and half sweet. DELICIOUS!!!! This is the sauce we've been looking for. Thanks for sharing!
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17 users found this review helpful

Playgroup Granola Bars

Reviewed: Apr. 21, 2010
UPDATE: I made these again without applesauce and they were extremely dry and hard. I would not recommend making these without applesauce. It really improves the texture. To my surprise, hubby and all three kids really liked these - previous attempts to "healthify" baked goods haven't been well received in our house. This recipe was! This recipe must be very forgiving. I decided to time and a half the recipe so they would be thicker and softer (worried about reviews saying they came out hard). After I had already mixed the dry ingredients, I realized I only had one egg and not quite enough honey to time and a half it. Oh well, I plunged ahead. To up the fiber content, I used some whole wheat flour and added some milled flax seed. I also reduced the sugar and added a cup of applesauce. Instead of raisins, I used a 6 oz. package of dried Berries & Cherries (blueberries, strawberries, cranberries and cherries). Baked in a 13 x9 for about 35-40 minutes. Texture was right on and the taste was very good! Good thing they are on the healthier side because I can't stop eating them. :)
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2 users found this review helpful

Chocolate Eclair Cake

Reviewed: Apr. 16, 2010
So easy and always a hit!!!! You can't go wrong. We like this best with Jello Instant French Vanilla pudding. To make it even easier, I skip the chocolate glaze part and top it with a can of prepared frosting (Duncan Hines Chocolate Fudge is best). Make sure to let it set several hours or even overnight before serving. This one gets better the longer it sets. YUMMMM!
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 25, 2007
YUMMM!!!! This was the best pumpkin bread I've ever eaten and everyone who tried it agreed. So moist and flavorful. Not sure why other reviewers cut back on the sugar. I used the full three cups and it was fine -- yes, the batter tasted too sweet but once it was baked it was fine. I time and a halved the spices (personal preference) and substituted allspice for ginger (just because I was out of ginger). I baked it in a large bundt pan for 70 minutes and it came out perfect. I drizzled a powdered sugar glaze over the top for presentation purposes, but it certainly wasn't necessary. In fact, the bread was so moist that the top where the glaze was became somewhat wet! I'll never look elsewhere for another pumpkin bread recipe and neither should you.
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Chocolate Pretzel Rings

Reviewed: Dec. 2, 2007
The hit of the party! Kids and adults alike couldn't stop raving about these. Everyone was disappointed when they were all gone (which didn't take long!) I made the first batch with Hershey Kisses but felt the chocolate was overpowering -- the taste of the pretzel was lost. I had a huge bag of the milk chocolate disks (Merkens brand bought in bulk)and used these instead. They provided the right mix of chocolate and pretzel and looked so pretty! I baked each batch for two minutes and found that if I left them on the baking sheet for 30 seconds before pressing the M&Ms in, they came out perfect. I slipped each tray in the refrigerator until the next batch was ready, and they set up beautifully and could be stacked right away. I've already been asked by everyone at the party to bring them to the next function. I will be making these as XMas gifts for teachers and neighbors.
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31 users found this review helpful

Chocolate Pretzels

Reviewed: Dec. 17, 2007
So simple, quick and cute! I've made these several times since I first found the recipe in November. Guests, both young and old, can't get enough of these. No matter how many you make, it won't be enough!!!!! Personally, I prefer to use the milk chocolate disks (Merkens brand sold in bulk)rather than the Hershey's kisses. I think the chocolate taste of the Kiss overpowers the pretzel. Plus, you don't have to unwrap anything!!!!! Just plop a chocolate disk on top of the pretzel (I prefer the waffle-shaped Snaps) and voila! I bake each batch for 2 minutes at 275 and have found that if you leave them on the baking sheet for about 30 sec or so before pressing the M&Ms in, it works perfectly. I place each tray in the fridge just until the next batch comes out. With using the chocolate disks, I've had no problems whatsoever with the chocolate setting up. As soon as they come out of the fridge, I put them in tins. Great gift idea for teachers and such!
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 19, 2007
Yummmm!! So easy and so cute! The dough portion is the same recipe as the original Jif Peanut Blossom cookies which are a family favorite in our home. This added a nice twist to something we already love. Like other reviewers, I froze the peanut butter cups prior to pushing them in the cookies and that worked well. This was an easy recipe for my kids to help make. Make sure you double the recipe; they disappear fast! UPDATE: I have decided it is best to grease the pans lightly. Otherwise, I cannot get them out of the pan. Might be the pan as I never had this problem before...
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Marinated Grilled Shrimp

Reviewed: Aug. 4, 2008
My husband couldn't stop raving about(or eating!)these shrimp! The kids even gobbled them up. I doubled the recipe for the sauce and marinated them for about 8 hours. I was out of fresh garlic and basil so I used garlic powder and dried basil, and they still were full of flavor. Next time, I will use the fresh garlic and basil, but if you're in a pinch, the dried varieties work with great results. I have a feeling hubby is going to be requesting this recipe a lot! He labeled it "the best shrimp I have ever eaten." Thanks for a great-tasting recipe, with a great "WOW" factor, that is also quick and easy to prepare. UPDATE: I made 6 lb. of these this weekend and took them to two different picnics. They were the hit of the party with both crowds. I swear I've NEVER received so many requests for a recipe before. That makes this a 10 star recipe for sure! Tip: You can easily cut down on the oil a bit. I didn't this time but did the time before. Doesn't hurt the final results at all, just makes them a little healthier I suppose. I also think the marinade sticks to them a little better when you use less oil.
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 1, 2007
I really enjoy this recipe and used to make it often. Instead of packing the sugar, ketchup and meat into a loaf pan, I form the meat into a loaf shape and place it in the bottom of a glass baking dish. Then I mix the brown sugar and ketchup together and pour the glaze on top of the meatloaf. Make extra glaze and serve for dipping. Unfortunately, my kids are now at a stage where they won't touch such a thing and hubby is watching his weight. As soon as this passes, I'll be making this yummy meatloaf again!
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1 user found this review helpful

Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Apr. 13, 2010
One of the BEST recipes I've ever made from this site! Just as good - or even better - than authentic Chinese take-out from a restaurant. I was so impressed! I adjusted the proportions for our family and increased the sauce so there would be enough to serve over Pad Thai rice noodles. Warning! This is spicy!!!!!! We like spicy, but even I think I'll tame this one a little the next time, so the little ones can tolerate it a little more! I used frozen Asian-style veggies (broccoli, snap peas, mushrooms, baby corn, water chestnuts, carrots), steamed them and added them to the skillet. DELISH!!! A definite keeper!
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5 users found this review helpful

Buttercream Icing

Reviewed: Oct. 22, 2008
Love this! Sweet and fluffy. Works nicely on cut-out cookies as it sets up without getting hard. I've made it with both butter and margarine, and I prefer it with margarine - just a personal preference. Tints nicely, too.
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1 user found this review helpful

Peanut Butter Sheet Cake

Reviewed: Nov. 11, 2008
Oh, my! This is SO good! My 8-year-old daughter made this herself and won a third-place ribbon in a Girl Scout bake-off. The first and second place winners were both chocolate cakes. People could not quit raving about how moist this cake is. We used 2% milk instead of buttermilk and baked in two round cake pans. We also used a slightly different variation on the icing - similar ingredients only you boil for a finished product that tastes just like peanut butter fudge! If you can, make this a day or two in advance. It's one cake that truly tastes better the longer it sits! Now back to the kitchen for that last piece...
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1 user found this review helpful

Buckeye Cake

Reviewed: Nov. 11, 2008
Oh, my! Great for those days when you need a chocolate fix! Decadent and rich!!! I would actually consider this more of a pie or a candy, rather than a cake. The chocolate is so overpowering (in a good way) that I might try doubling the peanut butter layer the next time. You really don't taste the peanut butter flavor very much. The namesake candy for which this recipe takes it's name actually has more peanut butter flavor and less chocolate. Either way, you can't go wrong. It's delicious!
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2 users found this review helpful

Butterscotch Drops

Reviewed: Mar. 12, 2010
So quick, easy and yummy! I used Special K since that's what I had on hand. I also used a natural-style peanut butter which was much softer and oilier than regular peanut butter. Therefore, the cookies didn't set up as firmly as they should have. I'm sure the peanut butter was the issue. No big deal though; my family devoured the entire batch within hours! FYI: I make another recipe that is almost identical except I use Rice Krispies. You press the cereal mixture into a greased pan, refrigerate, and then top with a tub of milk chocolate frosting. OMG!
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Eclair Cake

Reviewed: Feb. 5, 2010
Five stars because it is so easy, is made with items I always have on hand, and gets rave reviews every time I make it. We prefer it with Jello French Vanilla pudding and Duncan Hines Dark Fudge frosting. Tastes better the longer it sits.
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