wilow Recipe Reviews (Pg. 1) - Allrecipes.com (18190943)

Maple Meltaways

Reviewed: Dec. 15, 2011

I always look for new cookie recipes around Christmas and this one appealed to me. However, when I saw the up and down reviews, I was hesitant to try it. I can say I'm really glad that I did. These are tender, buttery, tasty and attractive! I didn't change the recipe at all. You should make sure your butter is soft (use the real thing), but I don't recommend putting it in your microwave. I used a small cookie scoop to keep the size uniform, which I think is also important. Mix the dough thoroughly. I had some butter on the top of the mixing bowl that I incorporated into a couple of cookies and these really spread out! Otherwise, the other cookies were fine and maintained their shape. Mine took 12 minutes exactly at 350º, and when done, I let them cool on the cookie sheet about 10 minutes before removing them to a wire cooling rack. The maple flavor is very delicate, so if you want a heavier maple taste, you may want to make a thin maple glaze for garnish once the cookies are completely cool. My husband loved them just the way they were, and I will be making these again for sure. Thanks, Denise for this wonderful recipe!

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Zucchini Patties

Reviewed: Jul. 28, 2011

Extremely tasty! I found, like others, that the zucchini should be salted and the moisture squeezed out prior to adding other ingredients. Next time, I will add less flour in order to get crispier patties. I may add some fresh chives, too. My husband HATES squash of any kind, but ate these and was talking about "next time"! Great recipe!

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Mocha Bundt Cake

Reviewed: May 18, 2011

I haven't yet made this cake, but I definitely will! For the person(s) concerned about the holes poked in the cake, it may look a little nicer if you use one of those long, thin, wooden skewers used for making kabobs. That might make it look neater. Anyway, once the cake is cut, no one is going to be looking at the top of the cake when a slice is layed on a plate!

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Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Jan. 25, 2011

I could barely get the dough rolled into balls because my husband and daughter were eating the dough right out of the mixing bowl. I found that the frozen balls were a bit too hard and suggest letting them thaw somewhat before eating. Otherwise, excellent!

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Festive Shortbread Logs

Reviewed: Jan. 18, 2011

These are very tender and "short" with a nice hint of maple flavor. They are so "short" that it was difficult to keep the cookies from breaking when dipping in the chocolate. The next time I will thin the chocolate a little more. Be careful when taking them off the cookie sheet as well. Delicious!

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Fluffy Peanut Butter Frosting

Reviewed: Jan. 15, 2011

This frosting took a lot more liquid, and I added until it was a consistency that I thought I could spread. It was fluffy, but wasn't overly sweet or peanut butter tasting. It made a LOT of frosting for a standard sized cake. I thought it was average in taste and consistency.

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Satiny Chocolate Glaze

Reviewed: Dec. 8, 2010

Well, if someone can screw this up, it's I! I carefully melted on low on the stove and it just became a gelatinous goop in which the ingredients wouldn't incorporate. I decided to try it again in the microwave and it worked great! Be careful how much time you use at a time as some microwaves are more powerful. I did mine only 20 seconds at a time and I used milk chocolate chips due to preference. Great recipe!

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German Apple Cake I

Reviewed: Sep. 29, 2010

This cake had really good flavor, but in my opinion, needed a bit more spices. Due to dietary needs, I used applesauce in place of the oil, 1 cup of whole wheat flour, and 3/4 cups each of Splenda and brown sugar Splenda. I made Caramel Frosting III from this site, again using Splenda brown sugar and 2% milk (no cream) which I drizzled over the cake. It was a great complement to the apple flavor. This cake was very tasty and well-received by my guests. I will make this recipe again.

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Chocolate Peanut Butter Bars IV

Reviewed: Sep. 9, 2010

I didn't care for the grainy texture of the graham crackers in the base.

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Rosemary Au Gratin Potatoes

Reviewed: Jun. 21, 2010

Loved, loved, loved this dish! I used 2% milk to cut fat and calories-- it turned out well. I added 4 cloves of garlic just because we like it. It was a big hit at my house! The fragrance in the house was amazing. Thanks for such a tasty recipe. When I made this again, I grated 8 oz. of parmesan cheese and added half to the white sauce. I put the remainder on top of the potatoes. Even better!

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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jun. 21, 2010

This recipe was superb! I used gorgonzola because I didn't have blue cheese. It was milder in taste, and creamier than blue, and the chicken was moist and tender. This dish not only tasted like a restaurant dish, but it presented exceptionally well. My family loved it. Thank you for a terrific chicken dish that I will make again!

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Hasselback Potatoes

Reviewed: Jun. 21, 2010

These were pretty good, my family thought the potatoes were too crispy. I make a similar recipe that my family prefers over these because they are softer. I peel and slice the potatoes in the same manner. Melt some butter in a microwave-safe casserole. Roll the potatoes in the butter, leaving them cut side up. Top with salt, pepper, grated Parmesan cheese and paprika. Cover with plastic wrap and microwave for about 10 minutes or until potatoes are tender (depending upon the strength of your microwave).

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Braised Balsamic Chicken

Reviewed: Jun. 17, 2010

Sorry, but we didn't like this recipe. The ingredients sounded great, but even with extra garlic, it lacked in flavor. Also, the "sauce" wasn't thick enough to coat the chicken which didn't adhere to pasta and was too liquidy to serve over the chicken alone. I won't make this again.

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BBQ Pork for Sandwiches

Reviewed: Jun. 14, 2010

Excellent although I have to review the process rather than the recipe as it was written. Due to dietary concerns, I had to make a low-sugar barbecue sauce. I also started the recipe late in the day and didn't have the time to make this is a crockpot. I put a pork butt roast in a heavy pan along with beef broth and let it cook on the stove for 3-4 hours until the meat was tender. I added my barbecue sauce after shredding the pork and did let it cook a little longer. I think it will be even better after it sits. Next time, I will make the meat a day ahead to allow for this. I made the restaurant style cole slaw from AR as an excellent accompaniment. My husband loves pulled pork and this was my first time trying such a recipe--it's definitely a keeper. Thanks for a wonderful, easy recipe!

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Restaurant-Style Coleslaw I

Reviewed: Jun. 14, 2010

This has excellent taste! Most cole slaw dressings are blah, but not this one! Unfortnately, I didn't have buttermilk on hand, but the vinegar and lemon juice added to milk did the same thing. I only added as much milk as was called for even without adding the buttermilk. The consistency was quite good and the dressing had a nice balance of tang! I did presalt the cole slaw, let drain for a good hour, then rinsed and let drain for a while to keep the slaw from becoming too wet. I used the slaw on top of the barbecued pork sandwiches listed on this site. I will use this recipe many times (and I'm not a cole slaw fan!). Thanks for a great recipe.

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Mushroom Chicken Parmesan

Reviewed: May 28, 2010

I gave this recipe 4 stars only due to the lack of seasonings. Otherwise, it was excellent; a nice pace of pace .I lightly dusted the meat in whole wheat flour and browned it. While camping, I used 1/2" thick turkey cutlets. I sauteed a small onion in some olive oil, then added fresh, sliced baby portobellas seasoned with dried thyme. After removing them from the pan, I browned the cutlets. Next I added a couple splashes of 2% milk and a couple splashes of chicken broth along with the mushrooms. I covered the pan and let it lightly simmer for about 10 minutes until the cutlets were tender. I added grated Parmesan cheese on top and covered until it melted. This was equally as good. Be sure to add salt, pepper and garlic powder to the cutlets as well as the flour (or whatever you like) before browning. This recipe was definitely a keeper! Thanks for a really good, easy and adaptable recipe.

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Best Chocolate Chip Cookies

Reviewed: Apr. 24, 2010

These were excellent cookies, as rated by my family! My husband liked that the cookies weren't overly sweet. I added the 1/2 teaspoon of cream of tartar as suggested by another reviewer to make a nicely textured cookie. I used a #40 scoop for larger sized, thicker, uniform cookies. They didn't spread too thin, which we like. In my oven, the cookies took about 15 minutes at 350º and were slightly golden. Let them cool before eating. Thanks for a great recipe; I will definitely make them again and again.

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Multi-Grain Pancakes

Reviewed: Jan. 23, 2010

These were so light,fluffy and flavorful! My husband and I loved them. I used Greek yogurt, regular oatmeal and whole wheat pastry flour because I had these ingredients at home. I added blueberries, artificial sugar and a little vanilla to suit our tastes. My husband asked me to make these again, and that was a first! I'm going to make a bunch and freeze them individually to keep on hand for busy mornings. Thanks for a fantastic and healthy recipe!

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SC Frogmore Stew

Reviewed: Jan. 11, 2010

Excellent and couldn't be an easier meal. I've made this at home and while camping. I dump it all into a big bowl and let everyone dig in. It's always a big hit. I use about 5 cloves of garlic and Old Bay seasoning rather than crab boil; works equally well. I like to break the corn into 2 or 3 pieces to make it easier to eat. Once, I found frozen lobster claws which I added with jumbo E-Z peel shrimp. Aaahhh, life is good! Thanks for a wonderful meal!

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Buffalo Chicken Dip

Reviewed: Jan. 11, 2010

A really terrific dip! I served this as an appetizer on New Year's Day and it was well received. I think I will try 1/2 cup of hot sauce the next time because it makes it pretty hot for us as well as salty. I also prefer fresh chicken breasts that are steamed in water until cooked, cooled and shredded. I also added some finely sliced celery to the mix. Yummy!

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