andeesings Recipe Reviews (Pg. 1) - Allrecipes.com (18220054)

cook's profile

andeesings

Reviews

Photos

Menus

 
View All Reviews Learn more

Pignoli Cookies I

Reviewed: Dec. 20, 2007
So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies. Line your pan with parchment paper. I never bake without it, and the cookies don't stick at all when you use it. As for the way I made the cookies, I dumped each ingredient one at a time into my stand mixer and no problem. Didn't beat the whites beforehand. Flouring your hands is important. It helps the eggwhites stick to the dough ball (which will give the cookies a nice gloss and help the pignoli stick) and I think it prevents them spreading- last year I used a different recipe that didn't call for it and the cookies were a disaster. Mine didn't spread at all, I should have pushed them down a bit. Anyway, they looked great, tasted better, and everyone loved them. Thanks!
Was this review helpful? [ YES ]
350 users found this review helpful

Caramel Shortbread Squares

Reviewed: Jan. 28, 2007
I couldn't get the caramel smooth no matter HOW I tried... People liked them, but I just found them to be an absolute pain.
Was this review helpful? [ YES ]
0 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 28, 2007
WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and garlic and I also added thyme, poked a lot of holes, and stuffed the roast as instructed, however- I then heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, then seared the pork on all sides to seal in the juices. I then removed it, let it cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to get a lot of nice brown color on it quickly!) helps seal in the juices and makes continuously turning and basting it almost superfluous. I watched it, keeping to about 20 mins per pound of pork, and checked it with a meat thermometer. I let the meat rest before cutting into it. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back it was so good! Really lovely- and I'll make it again, but probably on another Sunday- it was a bit of work for a weekday meal.
Was this review helpful? [ YES ]
34 users found this review helpful

Butter Fried Parsnips

Reviewed: Jan. 28, 2007
I've never made parsnips before- this was a first for me. I sliced them the long way, which was a pain, but they're attractive that way and cook quickly, so it was alright. I seasoned the parsnips with salt and pepper, did NOT boil them first, did NOT add flour either, and dropped them into a butter/olive oil mixture (I didn't want the butter to burn). They really came out delicious- tender, tasty, and my family loved them (even my dad, and he doesn't like anything unless it's a potato). I'd definitely make these again.
Was this review helpful? [ YES ]
99 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 20, 2006
I made these for the first time looking for an alternative to the Toll House recipe- I definately found it! These cookies puff up REALLY nicely, they don't spread very thin to the corners like other chocolate chip cookies. They stay quite soft, which I really enjoy. I DID make some tweaks to the recipe- I added 1/2 teaspoon of salt, as per some other reviews I read, and I also doubled the amount of vanilla in the cookie. The resulting cookie was very flavorful. Note: these cookies are not really heavy for the loft that they have. If you really like a dense cookie, this isn't it.
Was this review helpful? [ YES ]
0 users found this review helpful

Holiday Mini Kisses Treasure Cookies

Reviewed: Dec. 11, 2005
Words cannot express how bad these came out for me. Looking at the list of ingredients, I thought they would be great, but they really were a mess. They spread into one large cookie, didn't rise AT all, were far too chewy, they were just awful. Looks, taste... I used parchment paper, tried to lower the temperature to cook them slower, made them smaller- nothing. I made two batches thinking that I must have forgotten something, but they were awful both times. Really disappointing.
Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 11, 2005
Whoa! These are really easy to make, but keep the kiddies away from them. The longer you let them rest, the stronger the rum taste gets. They're really quite good.
Was this review helpful? [ YES ]
0 users found this review helpful

LauHilLau Cookies

Reviewed: Dec. 11, 2005
These were good, they had some interesting flavor. I had the ingredients already in the house, so it was nice to be able to use the banana that would've gone to waste. They're good, not bad, not great...
Was this review helpful? [ YES ]
1 user found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Dec. 11, 2005
Love these! The maple flavor is nice, but not overpowering. Following the advice of others, I added a few extra glugs of syrup. I didn't look for maple sugar, just used a regular sugar and cinnamon mixture. I think next time I will make the effort and look for the maple sugar. As soon as they cooled I froze them, so I'm not sure how chewy they stay yet. They're really great warm, though! **REVISED NOTE- This year, I made the effort, and found the maple sugar. It was EXPENSIVE, but the difference it made in the taste of the cookie was so pronounced it was worth it. Fantastic!
Was this review helpful? [ YES ]
91 users found this review helpful

Four Spice Crackles

Reviewed: Dec. 11, 2005
These were outstanding. My mom couldn't stop stealing them. I didn't use coarse sugar as I didn't have it, and I refrigerated them overnight, but otherwise I followed the recipe exactly and they crackled very nicely. What I really like about them is the fact that they don't spread a lot, and they taste like a piece of gingerbread with pumpkin pie spice. I'll definately make these a Christmas tradition!
Was this review helpful? [ YES ]
2 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 11, 2005
My whole family ADORES these cookies... I always have to make two or three batches! I use a cup and a half of the chocolate chips, otherwise I find the chocolate taste overwhelmes the toffee, which is what we like best. And I ALWAYS line the pan with parchment paper first... it makes cleanup relatively easy rather than the evil nightmare that it could be.
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States