Brownied Girl Recipe Reviews (Pg. 1) - Allrecipes.com (18230804)

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Delicious Egg Salad for Sandwiches

Reviewed: Nov. 9, 2013
this is awesome! i make it just like this most of the time for my family. I can suggest a few things to pep it up! Once, in a pinch I added hidden valley ranch dressing when i was low on mayo.. AMAZING change up.. I always add a tbsp of butter thats been melted in the microwave.. it takes the taste subtlely to the next level... I like to add a squeeze of Sriracha hot sauce or any brand of chili garlic sauce. and if it gets too hot just add a squeeze of kectchup .. i have had people come to my home and take JUST the sandwiches back with them... dont let it be too dry, cuz the bread will soak up some moisture from the mayo etc...
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Chocolate Trifle

Reviewed: Oct. 8, 2011
supreme!!!! i didn't use cool whip i whipped my own cream... i made the brownies from scratch and since i couldn't find the pudding mix, i made cornstarch pudding also from allrecipes... i made the brownies a day before and cut them into cubes while it was still warm, covered with plastic wrap and left them on the counter. layered it in the morning, and used mars chocolate bar since they are my favorite!!! everyone loved it!!!! i made it for my husbands surprise birthday party and it was the highlight of the evening!!!
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Chocolate Cornstarch Pudding

Reviewed: Oct. 8, 2011
supremely divine. i did make a minor chance, i wanted a chocolatier taste so i took a handful of semi sweet chocolate chips and heated it in the microwave with the butter, 15 seconds at a time to avoid scorching... and then when the pudding came to a boil i added vanilla and then incorporated it all into the pudding... excellent...
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French Onion Soup Gratinee

Reviewed: Sep. 28, 2010
just like in the restaurants...
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Photo by Brownied Girl

Chicken Karhaai

Reviewed: Sep. 20, 2010
key ingredients that are missing: fresh ginger: cut into matchsticks: 2 to 4 tablespoons fresh cilantro 1/4 cup to 1/2 cup Haldi powder (turmeric): yellow spice common to pakistani and indian cooking. 1/2 teaspoon white vinegar: 1.5 teaspoons Tomatoes... for 4 pounds of chicken you need at least 8 to 10 large tomatoes fine ground black pepper: adds real authentic flavor to start off with blend all the tomatoes in a blender till its fully crushed in a saucepan or large frying pan heat oil till hot and add tomatoes coook till fully reduced and the color of your tomatoes is a deep red. this step will reduce your cooking time. now that your tomatoes are simmering take a large pot and heat oil in it. when mostly hot add the fresh ginger paste, 2 tablespoons are enough for 4 pounds of chicken. stir the ginger around in the oil so that you can release the flavours of the ginger. after one minute, add all the chicken... your ginger should not burn or change color. stir the chicken till its no longer pink on all sides using a large wooden spoon. add salt, Turmeric or Haldi powder, and black pepper. A few splashes of water can be added to give a light gravy... cook till meat is 3/4 cooked. stir in the cooked tomatoes to chicken. add chilies whole,cover and cook on low heat about 10 minutes. uncover and add ginger and cilantro. stir till combined. add vinegar, stir, remove from heat and serve. NOW its a 5 star recipe... all pepers can be adjusted to liking, jalapenos r better.
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Baked Teriyaki Chicken

Reviewed: Feb. 16, 2010
great recipe, even with regular soy sauce, and all the sugar ( brown not white though). it wasn't too salty, because the brown sugar balanced it all out. i did like many suggested. i lined my pan with foil, added the chicken, poured the teriyaki sauce, covered with more foil and baked covered for 30 minutes and uncovered for another 30, making sure to turn the chicken every 5 minutes or so.
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World's Best Lasagna

Reviewed: Jan. 12, 2008
I love this recipe. I have made it several times and my sister in law brags to everyone that I make the best lasagna in the world. Thanks for the recipe. I made some modifications which may be relevant to many readers who cannot get their hands on ricotta cheese like myself here in Pakistan... USE COTTAGE CHEESE. I use 3x200g packets of cottage cheese, with a splash of milk and a splash of water because its absolutely dry. when assembling, i spread it on dry lasagna noodles like buttering a slice of toast, then pop it on top of the sauce layer, makes for easy spreading. I use no bake noodles like buitoni or spigadoro and get wonderful results. I also used singles style pre sliced mozarella cheese and they go really well with the rest of it.
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Clone of a Cinnabon

Reviewed: Jul. 24, 2007
This Recipe is truly inspired. I cannot tell you how good this was. you have got to try it for yourself to believe it. I didnt have bread flour so i used all purpose flour... a website suggested that you add 1 tablespoon of all purpose flour extra per cup to effectively substitute the bread flour. i dont have a bread machine and i followed the advice from the most helpful reviews on how to make it without. NO ONE can tell that i didnt use butter. I used vegetable ghee (widely available in south asia and often used as a substitute when recipes call for crisco or shortening). I used tablespoons of cinnamon but if I had used the full amount I am sure it would have been good still. i did not make the sauce so i cannot pass judgement on that just yet. if you store them in an airtight box as soon as they are warm you can keep them from going hard. they are fabulous even the next day.. cant say more than that... they didnt last 24 hours in my house.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 17, 2007
Brilliant! i'll be making these for a long time!!! its so easy and practically fool proof. I didnt have to refrigerate the dough at all...that happened accidentally since i got side tracked after melting the butter and when i came back to it, it was melted but not too hot. and i didnt grease my cookie sheet at all. i used an untra thin metal spatula to get them off the cookie sheet while still warm and it was a breeze. i did use only 1 cup of choolate chips thinking 2 was way too much but i think 1 was a bit sparse. will try with 1 and a half next time. BTW i used a mixer untill it was time to add the flour, which i did by hand and then mixed in the choco chips. i find nestle tollhouse chips have a great flavor but its everyones own preference.
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Crispy and Creamy Doughnuts

Reviewed: Jul. 3, 2007
ok its a good recipe. but for some reason my donuts came out dense and dry. Not intesnsely dense like they didnt rise... cuz rise they did. i did have to move them with a spatula to get them into the fry pan... but they didnt fall ... as far as i could tell at least. any suggestions for improvement would help.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 7, 2006
i made it, and it was good but my mistake was getting a skinless chicken which made it a tad bit too dry. will try again and see how it goes.
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Butterscotch Bread Pudding

Reviewed: Dec. 7, 2006
brilliant taste. really packs a punch. i give it 4 stars only because most people found it to be TOO sweet. will cut down on the brown sugar next time. NOTE> i poured boiling milk over cubed slices of white bread and then added the rest of the ingredients and let it sit about 15 miniutes before baking.
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Bread Pudding

Reviewed: Jan. 7, 2006
OK this does not in any way shape or form feed more than 6 people. It tastes SO good that if u dont get to eat along with the rest of ur guests, you wont get any at all. I used plain white bread even though i was tempted to try the french bread but didnt get around to buying it. instead of making it in an 8X8, I made it in a 2 quart corning dish and the results are still great. made it 3 times in the last 10 days. doubled it for a party and still didnt get leftovers. and that included people who detest bread pudding. did have friend comment that its like caramel pudding with bread in it
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Blonde Brownies III

Reviewed: Nov. 24, 2005
i am a stickler for measurements and exactitude and this was not a brownie. But to be really honest, my husband thought they were great cookies and HIS dad thought that they were biscotti's, and he loves biscotti! it was like a cookie batter only stickier. i didnt go with the nuts but added the chips. my batter was still a bit warm so they gave a nice marbled effect. BUT STILL THEY WERENT BROWNIES AND for the life of me i dont know what went wrong. i did use more butter and less brown brown sugar. 2 tbsp exta butter and only 2 cups sugar, like some one suggested but no cigar! suggestions welcome.
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