CookieWeasel Recipe Reviews (Pg. 1) - Allrecipes.com (18266575)

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Russian Cabbage Borscht

Reviewed: Jan. 3, 2012
I have the Moosewood Cookbook, from which this recipe comes, and have made this soup to rave reviews. Whether or not it is an authentic Russian borscht, it is still absolutely delicious! Everyone loves it. My grandfather, who always refused to eat vegetables in any way, shape or form, enthusiastically gobbled his down right to the last drop.
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7 users found this review helpful

Nut Butter Balls

Reviewed: Dec. 17, 2011
This is the same recipe as the one I know as "almond balls." My recipe uses only a 1/2 tsp of almond extract and just 1 cup of finely-chopped almonds; otherwise it is identical. These are easy to make and each one is a tasty, powdery mouthful of subtle almond flavor. This is one of the desserts featured at our group's Norwegian julebords in Thousand Oaks and Santa Barbara.
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10 users found this review helpful

Lime Gelatin Salad

Reviewed: Dec. 13, 2011
I usually make the version of lime gelatin salad that has cottage cheese in it. This one sounded like a nice change of pace. I made it for our annual Julebord (Christmas buffet). Almost all of it was gobbled up and I was pleased to hear how much people liked it. I didn't change a thing. It was luscious, light and fluffy-- perfect for a holiday salad. Will definitely make again.
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5 users found this review helpful

Buttermilk Pie

Reviewed: May 20, 2011
A good old-fashioned pie. It took 70 minutes to bake, and I covered the crust partway through cookiing so it wouldn't get burnt. I liked the browning on top and felt that it added to the flavor. The only thing I'll do differently next time is reduce the sugar. Both my RM and I felt that the pie is too sweet as-is. And the key to this pie's success is a nice balance between sweet and tart.
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11 users found this review helpful

Spumoni Chocolate Chip Cookies

Reviewed: Jan. 9, 2010
Oh boy, are these DELICIOUS! I made them for Christmas and they were a huge hit. I've never thought of chocolate chip cookies as Christmassy, but these are, both in appearance and flavor. My RM has asked me to make some more, so it looks like these will definitely be a permanent fixture in our dessert rotation. I'm tempted to increase the pistachios to 1/3 cup and the maraschinos to 3/4 cup, not because it's necessary, but because I'd like to have more of them. The recipe is great just as-is-- no need to change a thing!
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14 users found this review helpful

Bacon Feta Beans

Reviewed: Nov. 27, 2009
Green beans, feta and bacon-- all my favorite things! Made this for Thanksgiving dinner, and it was a real hit. I used fresh green beans and steamed them for 10 mins before adding to frypan. Be sure to soak your frypan right away so the cheese residue doesn't stick; this makes for an easier clean-up. We really enjoyed this and I'm definitely going to add it to my holiday repetoire.
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8 users found this review helpful

Pot Roast Caribe

Reviewed: Nov. 10, 2009
We really enjoyed this! I followed the recipe exactly as written. The flavoring is just right, and no particular spice strikes a prominent or discordant note in the sauce. My roommate, who loves pot roast and traditional flavors, thought this was delicious. I cut the roast into three sections to help it cook more thoroughly. Next time I'll add more carrots and celery, since there was lots of sauce and a bit of extra space in my crockpot. What a great change from my usual pot roast!
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12 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 9, 2009
These got an enthusiastic thumbs-up at our house. I used apple cider vinegar instead of white and the taste was wonderful, very buttermilky. Thick, luscious pancakes. Next time I make them, I'll double the recipe, since-- at least in our house-- these quantities yield just enough for two servings (we like a stack).
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10 users found this review helpful

Roquefort Pear Salad

Reviewed: Nov. 8, 2009
This salad is every bit as good as everyone says it is. As others have said, make the dressing the night before and double the recipe. I added pomegranate seeds for an extra burst of holiday flavor. I found that pre-dressing the salad resulted in soggy greens, so the second time I made this, I let each person dress his own portion. Everyone LOVED this. It's now a holiday tradition at our house.
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5 users found this review helpful

Pumpkin Pie Cake I

Reviewed: Nov. 7, 2009
This is delicious! I like it even more than pumpkin pie, my usual Thanksgiving favorite! I've made it several times now, sometimes flipping over as specified, and sometimes leaving right side up. I make it just as the recipe directs, except that I briefly toast the walnuts before using. One of my friends makes this every year as her holiday signature dish, and it gets rave reviews every time (I BEGGED her for the recipe!). Quick and easy, the perfect go-to dessert for Thanksgiving potlucks.
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8 users found this review helpful

Cinnamon Supper Cake

Reviewed: Sep. 16, 2009
This is the same recipe that has been in my family since my great-grandmother's time (originally from C&H sugar box). My GGM made it as a Sunday night supper cake; this tradition was continued by my grandmother, then my aunt, and then myself. I love it just as-is and haven't changed a thing, although I must admit that the cinnamon-sugar topping called for is way more than you'll need for one cake-- a third of that will suffice. My GGM used to serve it with gingered pears spooned over the top. Tasty and traditional, a simple old-fashioned recipe.
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7 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 4, 2006
What a FABULOUS recipe! This is just outstanding! I did make one significant change, based on previous experiences with roasted chicken: I reduced the temperature to 350 F (and even with this 75 degree difference, an hour-- at least in my oven-- was just about right). I only had six thighs (I left the skin on for roasting), and the amount of sauce specified was perfect. I made the sauce ahead of time, and marinated the thighs before cooking them. Many thanks to the reviewers who advised to line the pan with foil-- it made for an easy, painless clean-up. I garnished the dish with toasted sesame seeds, as another reviewer suggested, and it was the perfect finishing touch. I served this over brown rice simmered with a bit of soy sauce, seasoned with garam masala, and tossed with some minced green onion, which turned out to be a great flavor complement. My RM, who is not overly fond of chicken, RAVED about this recipe (and I didn't even have to solicit his opinion, as I usually do). As for me-- dare I admit it?-- I actually LICKED my PLATE clean! No doubt about it, this is going to be a featured favorite at our house, and I can hardly wait to make it again. Thanks for the awesome recipe!
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20 users found this review helpful

 
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