Frantic Cook Recipe Reviews (Pg. 1) - Allrecipes.com (18246907)

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Big Soft Ginger Cookies

Reviewed: Aug. 11, 2008
Really terrific cookies. These are the first cookies I've ever baked from scratch ... so easy and so good! Stayed soft for over a week too (but I did make giant cookies, which might have helped). The first time I made them, I used 3 tsp of ginger and 1/4 tsp cayenne pepper to make it extra-spicy. They came out great... had a nice slow burn in the aftertaste. I forgot to roll them in sugar, but just sprinkled raw sugar on the top of the flattened cookies before they went in the oven, and that worked out fine. Made them again just now, and this time used 1/2 brown and 1/2 white sugar. Used maybe 2.5 tsp ginger, and no cayenne. I did roll in sugar before putting on the cookie sheet this time, and sprinkled some raw sugar on top (it's pretty!). This time they turned out sweeter and less spicy, but still good. I'd use the first method if making these for adults, and the 2nd method if making for kids (or adults with a sweet tooth!) Oh, regarding the OJ... the first time, I used 1 TBS lemon juice instead of the water (had no OJ on hand), and the 2nd time, I used 1 TBS OJ instead of water. I can't really taste the difference between the lemon juice and OJ versions, so go ahead and use lemon juice if that's all you have!
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Peanut Sauce I

Reviewed: Jun. 1, 2008
This is a really great recipe... fast and easy to make, and has ingredients most people have on hand. I did substitute honey for molasses as that is all I had. It has a nice spicy kick. However, I agree about the vinegar... I used rice vinegar (milder than white vinegar) and it was still too much. Had to add more peanut butter and a dash of fish sauce to try balance it. Admittedly I am not a vinegar fan, but I still think that halving the vinegar would make this a 5-star recipe. Regardless, I'm sure I will make this again... served as a sauce for chicken breast pieces threaded on skewers (easiest fancy appetizer ever!), and had leftover sauce on pasta with some stir-fried veggies. Thanks for sharing this!!
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2 users found this review helpful

Goat Cheese Pizzas

Reviewed: May 14, 2008
Really terrific -- impressive and delicious! I used mini-pitas (whole) to make hors d'oeuvres, and served the balsamic on the side. I used pre-sliced roasted red pepper and sundried tomatoes, so I could just snip the slices with kitchen scissors to get a small-dice with no mess. Used arugula as I didn't have basil (I think both are good matches), and added bits of salami for the meat-eaters. To crumble the goat cheese, make sure it's nice and chilled (a few hours in the fridge, or 30 mins in the freezer should do). Put it in a bowl, and just grab two forks and start poking at the cheese with the tines. It'll crumble nicely... if it starts to get mushy, pop it back in the fridge to chill.
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4 users found this review helpful

Mock Lemon Chiffon Cake

Reviewed: May 10, 2007
My very awesome roommate actually made this cake (twice!), so the technical comments are based on her experiences. But I can definitely say that this cake tastes wonderful. It's very moist, but light, and not too sweet. The first time my roommate made it though, it looked really gloopy -- the icing was sliding off, and the juice from the strawberries made smears on the cake. Here's what she did the second time: she used less milk in the pudding mix (for the icing) to make it firmer. She handled the pudding/Cool Whip mixture as little as possible -- just enough to fold it all in, but no more. Finally, she drained the strawberries AFTER slicing them (leaving them in a papertowel-lined bowl in the fridge overnight), and blotted the slices w/ a paper towel before putting them on the ice cake. With these modifications, the cake held up much better, and looked as fantastic as it tasted!
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60 users found this review helpful

Potato and Bacon Salad

Reviewed: May 10, 2007
This was awesome!! Everyone loved it. I used a bit more bacon than called for (it was for a party, darnit! Party calories don't count, right?), and added a quarter of a red onion, finely chopped, and a couple small handfuls of chopped green onion for extra bite and crunch.(Omitted the celery due to personal preference) Used those tiny red-skinned potatoes, cut in half -- their waxy flesh holds up better to boiling, and the there's less risk of a mushy potato salad. (Plus, no peeling!) Garnishing with the sliced egg didn't work for me, it just didn't look right. So I mixed in all the egg, and just sprinkled parseley and bacon on top, and it looked great. Very easy to omit the bacon for a vegetarian version. An easy way to cook the bacon: line a baking sheet with foil, then place bacon strips on the pan. Place pan in a COLD oven, then turn the heat up to 350F. After about 15 minutes (varies dep. on how crispy you like your bacon), you'll get perfect bacon, with minimal mess. It tastes better than microwaved bacon (plus no lingering smells in the microwave), clears up space on the stove top, and you can even stack the bacon in 2-slice layers if you need to make a lot (works best for bacon that will be crumbled, as the slices tend to stick together). Anyway, thanks for the recipe, it was SO good!
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270 users found this review helpful

Appetizer Mussels

Reviewed: Jan. 15, 2007
Very tasty! I only used 0.5 cups of wine to 1 cup of Clamato, as I was running low on wine. Besides, I wanted the main flavour to be the Clamato... I also added some salt & few hearty dashes of Tabasco sauce to the liquid before cooking the mussels. (My idea was to make the broth like a spicy Bloody Ceasar cocktail.) The clamato really gives the mussels a kick that is a nice change from the classic garlic/wine French method. I did use the butter in the recipe, but I find it doesn't thicken the sauce that much anyway, and it almost tasted better before I added the butter, so this step will be optional for me in the future. I had lots of leftovers, so will add some diced tomatoes & tomato paste to the mussel meat and broth and turn it into a pasta sauce another night. What a great way to enjoy mussels, thanks for the recipe -- I will be sure to make this again and again!
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21 users found this review helpful

Pork Tenderloin Diane

Reviewed: Apr. 14, 2006
Wonderful! I bought some tenderloin because it was on sale, but had no idea how to cook it. This recipe made it so easy! I used half butter, half olive oil for cooking, and substituted 1 tsp pepper with a pinch of salt as I didn't have any lemon pepper. I think it would have tasted even better with lemon pepper. The pork came out so tender and juicy. I could easily see restaurants charging $15 or $20 for this delicious entree. Thanks for the great recipe!
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Frozen Mudslide

Reviewed: Apr. 14, 2006
This stuff is dangerous it's so good! I used a bit less ice and added a couple scoops of vanilla ice cream to make it extra decadent. Drizzling the inside of the glass with chocolate sauce is a classy touch indeed. Yum!!
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25 users found this review helpful

Margaritas

Reviewed: Apr. 14, 2006
Perfection! So easy and so good -- you don't really taste the tequila because it's nice and smooth. You just get that wonderful tequila aroma, and then after a couple of these, you all of a sudden have trouble standing! I used about 1 tray of ice for 1 can of limeade. Rimming the glasses is a must -- just rim half the glass if you're not sure what your guests prefer. I can't wait to have Margarita Parties in the summer! Thanks!!
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12 users found this review helpful

Szechuan Spicy Eggplant

Reviewed: Apr. 3, 2006
So good! It looks like a lot of ingredients, but this is pretty simple to make. I've omitted the ginger and shrimp both times that I've made this, and it was still great. I agree with other reviewers that ground pork is the more traditional ingredient, but I've used sliced beef in this, and the flavours complement very well. This is really saucy, so serve it with lots of fluffy rice. Putting this over Pad Thai also gives a nice change. Vegetarians could omit the meat and use cubed, crumbled, or fried tofu instead. It's actually one of my favourite ways to eat tofu. Thanks Minhuey, for giving me a taste of mom's home cooking!
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26 users found this review helpful

Baked Fried Eggplant

Reviewed: Apr. 3, 2006
I'm sorry, but I just didn't like this very much. I thought it might approximate the eggplant tempura I get at Japanese restaurants, but it mostly just tasted like a thin layer of toast on eggplant slices to me. I tried it with marinara and it was still too dry. If I make this again, I might try seasoning the eggplant before breading it. It *is* healthier to make eggplant this way, instead of in a greasy and saucy stir-fry, but for now, I think I'll stick to the less-healthy but super-tasty Szechuan Spicy stir-fry (also on AllRecipes)for my eggplant fix. Thanks anyway!
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Baby Back Ribs

Reviewed: Mar. 5, 2006
This recipe never fails! I have made these ribs 4 or 5 times now, and they're always fantastic. I messed up last time and cooked at 350 degrees for 2 hours, and they *still* came out great, just a tiny bit drier than usual. To help prevent leaks, I use a double layer of foil to wrap the ribs in, and line the cooking sheet with foil to catch any juices that do come out. After the 2 hours in the oven, I take the ribs out of the foil, brush liberally with more sauce, and broil for another 10 minutes or so. This step makes a HUGE difference. The meat is flavourful anyway, but with the added sauce and broiling, you get the sticky, glazed goodness that comes with restaurant-style ribs. Plus, you can reserve the rib juice from the foil packets to use as a gravy or stew flavouring. It's the recipe that keeps on giving! Thanks Ken!!
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36 users found this review helpful

Chocolate Mousse II

Reviewed: Dec. 25, 2005
Very impressive mousse! I melted the chocolate in a double boiler, because I'm paranoid about the chocolate seizing. I also whipped up a bit of cream, folded the chocolate in, and then added the whipped egg whites to make the mousse a bit creamier. I do like the fluffiness that comes from the egg whites in this recipe though... it's like eating a chocolate cloud! I used half milk & half dark chocolate (found pure dark to be too rich the first time around), and waited until it had cooled to body temperature (test temp on your wrist) before adding the egg yolks. The chocolate-yolk mixture gets quite thick, but if you fold it right after you combine the yolk & chocolate, it blends just fine. For added pizzaz, I drizzled some melted chocolate in random patterns onto waxed paper, cooled it in the refrigerator, then broke off the chocolate "designs" and stuck it into the mousse, which had been spooned into wine glasses. My friends loved the dessert, and now think I'm Martha, all for relatively little effort! Thanks for the yummy recipe!!
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70 users found this review helpful

Luscious Buttercream Frosting

Reviewed: Dec. 25, 2005
This was my first time attempting frosting, and it turned out quite well. It was a bit sweet for my tastes (but I find most frostings too sweet anyway, so it's probably just right for everyone else) so I ended up adding a couple pinches of salt at the end. You could just use less sugar, or add more butter if you don't like your frosting very sweet. I found that I had to add more milk to make it the right consistency for my use (I was frosting brownies and wanted a very thin layer), but that's easy enough to do. This sure beats the heck out of the store-bought canned stuff!
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3 users found this review helpful

Peppered Bacon and Tomato Linguine

Reviewed: Dec. 23, 2005
7:30 PM, babysitting the siblings, and not a clue what to make for dinner. This recipe saved my life! Or at least the kids' stomachs -- they ate the entire plate in 10 minutes! This was very tasty and easy to make. I used fresh tomatos as I didn't have any canned, regular bacon, and no basil, and it was still stellar. The fat content is a little scary, but the taste makes it worthwhile! I did add a bit of chicken stock to make the sauce go a bit further, as suggested by another reviewer. You could probably use water and tomato sauce if you prefer. I find it helpful to cut up the bacon with scissors before hand when making these types of recipes. You could even do this in the morning to save on prep time at dinner if you're rushed. I'm sure I'll be making this again... thanks for the recipe Kathy!!!
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