RENEEHOWARD Recipe Reviews (Pg. 1) - Allrecipes.com (18188816)

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World's Fastest Meatballs

Reviewed: Jun. 6, 2012
For what this is--a quick, easy, no-chopping meatball recipe--I thought it was very good. I was looking for a simple recipe to use in teaching my kids how to cook and this fit the bill, since there was no chopping of veggies, and it was easy for them to mix. This is a recipe that we have used several times now. I do find it a little heavy on salt as written, and I'm usually not one to say that. I have cut the salt back by a third; using 1 teaspoon, as opposed to 1 1/2. I've improvised by using ground red pepper when I was out of pepper flakes, and it was still great. I've also improvised with equal amounts of instant stuffing mix when out of bread crumbs, with good results. I generally use ground turkey with this, just because that's what we always have on hand. Make sure to look for the video that the author made, which shows this recipe being made!
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25 users found this review helpful

Oatmeal Raisin Cookies VII

Reviewed: Jul. 19, 2007
These were very good! I made the recipe exactly as written and had great results. I baked for 14 minutes to get the edges to start browning, then pulled it out. Don't be alarmed if the center seems underdone. The top and bottom crisp up as the bars cool, leaving a crisp outside and chewy inside. For me, at least half the charm was that this recipe was SO easy and baked in so little time, giving almost immediate results. The flavor was great and this recipe would be very easy to modify if you wanted to add some extra goodies like coconut, toffee bits or chocolate chips of any variety, as well as changing the recipe so that it would be more nutritious. Don't be afraid to try this one, folks. It's easy, quick and tastey!
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24 users found this review helpful

Lip-smacking Popcorn Concoction

Reviewed: Jun. 11, 2006
This is some good stuff! It's such an easy snack to make and everyone likes to eat it. At Christmas, I've made it just with the popcorn and Christmas sprinkles--we put it in cellphane bags tied with pretty ribbon and call it white chocolate popcorn then. The kids love to give it out as gifts. Anyway, great recipe. You can tailor it to suit your own tastes (and budget) very easily.
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11 users found this review helpful

Banana Banana Bread

Reviewed: Oct. 24, 2007
I think this is a wonderful, simple recipe that is easy and quick to make. Following the recipe as written yields great results. I fixed it again with the addition of 1 1/2 cups toasted walnuts, 1 tsp. cinnamon and 1/8 tsp. nutmeg. I baked four mini loaves for 32 minutes and they came out wonderfully. I think you could easily decrease the sugar in this recipe without compromising on taste. Next time I make this recipe, I'll keep my additions and cut the sugar by 1/3 of a cup. Thanks for sharing a great recipe!!
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7 users found this review helpful

Creamiest Rice Pudding

Reviewed: May 27, 2006
This was pretty good! But cooking it for an hour made mine TOOOO thick. Maybe my flame was too high and it cooked to fast, dunno. But by the time I added the eggs, it was mondo thick. Anyway, probably an error on my part. If it gets that thick next time I make it, I'll thin it with some more milk before whisking the eggs in. BTW, I tempered the eggs with a cup of the hot rice mixture before adding the eggs to the pot and had no problems with being able to incorporate the eggs into the pudding.
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6 users found this review helpful

Hot Chocolate Mix II

Reviewed: Sep. 23, 2010
If the crumbly appearance of the dry milk bothers you, try using Morning Moo's milk (augasonfarms dot com), which is in a true powder form. Great recipe!
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3 users found this review helpful

Mediterranean Pasta

Reviewed: May 27, 2006
This was wonderful! I didn't have the artichoke hearts, so added a bit more olive, chicken and bacon to compensate space-wise. Other than that, I followed the recipe exactly and it was delicious! It's fresh tasting and is sure to be impressive next time company comes.
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3 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Aug. 11, 2010
I thought that this was great for what it's intended to be: a QUICK and EASY alfredo! Is it gourmet? No. But it is good, quick and easy. I have to admit to being worried (and a bit skeptical) when I was whisking the butter and cream cheese together. It was kind of....broken looking, wouldn't incorporate, and I didn't think it would come together in the end. I kept whisking away though and as I began adding the milk, it did start to come together. Because I didn't want the sauce to thicken too quickly, I removed it from the heat and then whisked in the parmesan. I followed the recipe as written and will use this again. The only addition that I would make would be salt. Perhaps 1/2 tsp., depending on your tastes?
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2 users found this review helpful

Peanut Butter Chicken Skewers

Reviewed: Apr. 17, 2009
I really liked this! I'm a fan of peanuts in asian food, so I was anxious to give it a shot. I replaced half of the lemon juice with lime juice and think that I'll replace it fully with lime next time. I think that fresh ginger (instead of ground) would make a wonderful addition to this sauce as well. I went with one chicken breast per person, sliced into one inch strips and skewered on bamboo skewers, then grilled. I doubled the sauce and used half of it as a marinade, but I think that I'll just brush it on during the grilling process next time that I make it.
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2 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Dec. 21, 2006
This recipe makes a good tasting cookie, but the dough is dry. Dry dough makes for cookies that don't fill out much in the baking stage, but stay in the original scooped position. When I make these again, I'll use butter flavored shortening and add more than called for, plus another egg and a little less flour.
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2 users found this review helpful

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Jun. 9, 2012
Excellent! The only pb cookie recipe I use. I reduce salt slightly, by one quarter (use 3/4 tsp. instead of 1 tsp.). In my oven, these bake for nine minutes and produce a cookie that's crisp on the outside and chewy inside.
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1 user found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Jun. 9, 2012
This was a really good recipe and we'll contineu to use it. Instead of all butter, I use half butter, half shortening. For a oreo-like taste, use hershey's special dark cocoa and white chocolate chips. I use a cookie scoop to form the cookies and in my oven, these baked for 9 minutes and produced a cookie that flattened more as it cooled and was crisp on the outside and chewy inside.
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1 user found this review helpful

Cracked Sugar Cookies I

Reviewed: Dec. 15, 2010
I'm kind of surprised that this recipe has gotten such high reviews. I can see that it could be quite good with modifications, but as written it has some serious problems. I live in Kansas, so I'm not super high or super dry. That said, I doubled this recipe and even leaving out one cup of flour, it produced a VERY dry and crumbly dough. It was nearly impossible to press the dough into balls, but I did what I could and baked a sheet. They tasted decent, but were definitely too dry. With the remaining dough, I slowly mixed in enough milk to create a workable dough and tried again with much better results. In the future I'll try using whole eggs, cutting back on flour and will add 1/4 tsp. of salt. Also, just because of personal preference, I'll likely halve the cream of tartar. I think it adds a good flavor, but is just too strong as written (to my taste anyway).
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1 user found this review helpful

Simple Turkey Chili

Reviewed: Mar. 19, 2007
This was a good recipe! Even before tinkering with it a little, it was really good. I made a few little changes to better suit my family's likes, but I really didn't need to do it. Personally, I found the chili a little too spicey, so I would back off on the cayenne pepper by half next time, but that's just my taste. :) At the suggestion of others, I added 1/4 tsp. cinnamon and love the addition. Also, my husband likes more of a tomato-based broth, so I added a 4 oz. can of tomato paste to suit his taste. I used the full 2 cups of water as called for and after simmering for 30 minutes, found that it was fine as written. Thanks for the recipe!
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1 user found this review helpful

Honey Baked Chicken II

Reviewed: May 23, 2006
This is a wonderful and simple chicken dish. I've been fixing it for several years now and usually get tons of compliments! It works equally well with cut up chicken pieces, as it does with boneless breasts or thighs. I prefer to remove the skin from my chicken before baking, just because it's fattier than I'd like if I don't. If I'm using chicken pieces with the skin removed, I bake the pieces top-side down so that it doesn't dry out, again, just personal preference! I generally serve this dish with white rice, steamed broccoli, salad and crescent rolls. So yummy!
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1 user found this review helpful

 
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