Heather Recipe Reviews (Pg. 1) - Allrecipes.com (18274796)

Deviled Eggs

Reviewed: Nov. 25, 2011

Yet another delicious recipe I've added to my recipe box. My husband asked me to make deviled eggs for an appetizer for thanksgiving. I'd never made them before so I turned to this. I halved the salt and added a tablespoon of sweet relish- per other users recommendations. I also added some dill and doubled the recipe. ABSOLUTELY fabulous! While I normally wouldn't rate it after changing the recipe (not a true evaluation of the original recipe), this is an amazing base recipe to start! This will now be made at least monthly at our house. We all like deviled eggs, so this will be kept on hand for an easy protein snack. By the way, this is SO easy to do- it literally took maybe 30 minutes total; this includes cooking time. I DO recommend the smoosh it all in a baggie trick; easy mixing and easy clean up that way.

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1 user found this review helpful

Spanakopita II

Reviewed: Nov. 19, 2011

This is my standard recipe that I go to every time I need an appetizer. The flavor in this is outstanding especially with some tzadziki sauce. (and yes, I know my spelling is off on that). Work fast with the phyllo. It will dry out faster than you think.

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4 users found this review helpful

Buttery Soft Pretzels

Reviewed: Sep. 26, 2011

I would give these 3 1/2 stars, not 3. These were easy to make. kind of skimpy on the size, so I remade and made 6 instead of 12. The ONLY difference I did was used actual pretzel salt instead of kosher. These are good pretzels, however they're not the best. I'm still looking for a recipe that I adore, and unfortunately these aren't it. now I WILL make these again, and probably use the dough recipe to make cinnamon rolls (minus the dipping in the brine). All in all, I'd recommend them (if asked for a pretzel recipe), but not highly.

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1 user found this review helpful

Easy Chicken and Dumplings

Reviewed: Dec. 8, 2010

I made this for dinner tonight. Followed the directions to the letter. it scorched (how the heck does a soup base scorch on medium?) THEN after I get that "fixed" added the biscuit mix like the directions said- and what do you know, it BURNED and took FOREVER for me to scrape it out of the pot. it may work for others, but has NOT worked for me, and I will NOT be making this in the future.

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5 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jul. 21, 2010

I would give this 3 1/2 stars. It wasn't bad, but it wasn't the best. Yes, they were good and cooked up thick, but didn't cook fluffy. They were a little dense. I would add 1/2 cup more milk, (or better, sub buttermilk) and take out the baking soda, and instead add 2tsp baking soda. will be much fluffier. They were filling, however, and I will probably make them again but with the modifications. Please note, I don't make modifications on a recipe BEFORE reviewing. (wouldn't be fair to the original recipe)

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2 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Nov. 26, 2008

Very good pie with some tweaking. The chocolate was mildly grainy. The flavor was excellent but I recommend doubling the recipe and splitting the sugar like this: 1 cup of powdered sugar with the ingredients (add 1/2 tsp also) and separate the eggs, and use the egg yolks in the chocolate mixture. Whip the egg whites with 1/2 cup white sugar to stiff peaks. fold into the chocolate mixture and spoon (or pipe) into your preferred prepared crust. all-in-all a very good pie, that I would make again with the updated instructions.

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5 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Feb. 2, 2008

This was fabulous! VERY good. I've even made the dough over night, stored in the fridge, and finished up in the morning, to kind of cut down on time. The only suggestion I would make would be brush the dough with melted butter before putting in the oven, and again about 10 minutes into it. This keeps it moist, and prevents the "hard dough" thing from happening. I do make this once a week for Sunday breakfasts before church- and have made for bake sales.

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5 users found this review helpful

Vanilla Wafer Cookies

Reviewed: Nov. 29, 2007

this is absolutely one of the best drop sugar cookies I've ever made. I made this 9 years ago from the Taste of Home magazine for my then fiance. He adored them and keeps asking me to make them for him. I'm so glad I found the exact recipe for him again. I send them on deployments with him because they travel well in a sealed container. If you're looking for a delicious vanilla cookie, this is definitely one you could do. Variations: you can dip half in chocolate, or use some crushed nuts like lightly toasted pecans pressed into the top. Gives very rich flavor. Great for Christmas cookies.

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39 users found this review helpful

Cream-Filled Cupcakes

Reviewed: Nov. 14, 2007

I wasn't very impressed with these. Maybe it was the overload of sugar, but they were a mediocre cupcake. Easy to do, but not the best in taste. You could do something similar with a boxed cake mix, and a buttercream frosting inserted and spread on. not bad, and not great, but a lot of work for a mediocre cupcake.

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2 users found this review helpful

Deep Dish Brownies

Reviewed: Nov. 14, 2007

outstanding! these will satisfy any chocolate lover, or PMS crazed woman. A very easy brownie to make, too. Watch your oven temp/time. ovens vary so if it takes less or more time than stated, watch carefully. I have also turned these into turtle brownies by adding chopped pecans and drizzling with caramel ice cream topping on top. this is the best brownie recipe I've found to date. I'm sure it'll go in my permanent recipe box on the counter.

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3 users found this review helpful

Mama D's Italian Bread

Reviewed: Nov. 13, 2007

this recipe could not be easier, especially if you have a mixer! The bread is more tender the more you mix it, and to give it that "bakery feel" you can put corn meal (not polenta) on the bottom, just dip it in and bake. Also, to give it a darker crust color, an egg wash will work. to make the crust soft, immediately brush it with butter when taken out. I've used this recipe for many different things, like bread bowls for soup and I've sliced and cubed it up for stuffing. Very versatile, and good even for just snacking right out of the oven. also freezes very well, so you can make several in advance, and use them when you need them. I wouldn't freeze the dough as you may damage or kill the yeast cultures, but once it's baked it's fine. remember, there's no preservatives in it, so it will mold in moister climates a lot faster than commercial breads. another thing you can do to this bread is melt some butter and some granulated garlic (and italian seasoning if you'd like), and during the last few minutes, brush it over the top.

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3 users found this review helpful

Easy Homemade Chili

Reviewed: Nov. 13, 2007

won a chili contest with this! Made it spicier by adding more cumin, though it's all to taste. This is an incredibly easy recipe that is great on a cool fall day to winter, after trekking out to get your tree. My family also likes it with either cooked elbow noodles or cooked brown rice, and homemade cornbread. Very delicious.

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1 user found this review helpful

Coconut Custard Pie IV

Reviewed: Nov. 13, 2007

I have been making this pie for years for my husband, and this is the first chance I've gotten to rate it. Of all of his pies, this is his favorite. He can't get enough of this, and begs me to make it in the "off" season. it's definitely become a holiday staple at our house, and an added benefit, is you can use the filling in custard cups, instead of a pie crust for your more elegant dinners.

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2 users found this review helpful

Rice Pudding V

Reviewed: Apr. 8, 2007

I have loved this recipe for years. I finally found it again after my husband requested it. This is such a delicious version, and for our friends who have an egg allergy, this is perfect for dessert in a martini glass, served with a cinnamon stick and an orange wedge (or an orange wheel if you know what that is). If you don't have a large-enough double boiler, do it over a low/med flame and stir every 2-4 minutes; more toward the end, as it thickens you'll need to prevent it from sticking to your pot. Also, if you don't have a DB, use a heavy-bottomed (not the pressed aluminum) pan. This is to ensure that your pudding comes out, instead of burning in a ring on the bottm of your pan. I do give this a 5 for ease, flavor and not heating up my house in the summer. :)

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9 users found this review helpful

Aunt Johnnie's Pound Cake

Reviewed: Aug. 21, 2006

Fabulous! Light, fluffy, and very flavorful. Can also be made in shaped cake pans. I made this into a lamb pan for easter, and it was a HUGE hit! Definately recommend this for people who want to make a great impression with their superior baking skills! ;)

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2 users found this review helpful

Potato Bread III

Reviewed: Aug. 20, 2006

I have to give this a 5 star! I was looking for a recipe that emulated Martin's potato rolls. This didn't, however I loved the texture. It was light and fluffy, yet had a heavier mouth-feel than I expected. Very good. The flavor isn't a strong potato flavor that I was going for, but I was pleasantly surprised. The texture is also very good as hamburger buns. My suggestion is to add a little more potato and instead of shortening, add vegetable or canola oil. I also kneeded it for about a half hour, just because I got lost in thought and realized it when I looked at the clock. proofed very nicely in a bowl using any pan spray with a damp towel draped across the top. personally, I let my breads proof in a warmed oven, and they rise amazingly well. I took half of the recipe and made rolls, and the other half made a twist bread out of. (rolled it into an inch thick rectangle, cut the half dough in half, twisted two pieces, and repeated with the other side. placed them side by side in the loaf pan tucking the ends under. I'll take a picture before I slice into it. I also use a double-egg wash. 1 egg with a tablespoon of water while dough is well... dough. then just before finishing I brush it again. All in all, very well done, and tasty. I can say it was a LOT easier to make in the kitchenaid mixer with a dough hook than it would have been to make by hand, but hey if you want to, go for it.

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45 users found this review helpful

Lemon-Lime Soda Pie

Reviewed: Mar. 27, 2006

I have been looking for this recipe for years! I made this when I was still in high school, and then lost the recipe. I have also made this with peaches. Great, great recipe for the summer!

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11 users found this review helpful

Spinach Cheese Manicotti

Reviewed: Mar. 27, 2006

fabulous! I made this last night for my husband and some guests, and was told by my husband (who is also a professional chef) that it was the best he'd ever had. I didn't do manicotti, I turned them into ravioli, but the flavor is the same. If you choose to do ravioli, make sure when you put the filling into a bag to pipe it, that the hole is large enough, as the spinach is a little difficult to get out. Very flavorful, and will definately make again! Thanks for such a great recipe!

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1 user found this review helpful

Quick Chili I

Reviewed: Mar. 11, 2006

This is a fabulous recipe for chili! Not only is it quick, it's also easy. I do, however add 2 cans of kidney and 2 cans of pinto beans. Rinse them well. Add also a green pepper to the onions when cooking. Gives a little more "meaty-ness" to it. Also, to give it a little more smoky flavor, I do my ground beef on our charcoal grill. Just adds the little something to the flavor. All in all, I'd say amazing recipe! Thanks so much for sharing!

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2 users found this review helpful

CheckerBoard Cookies II

Reviewed: Dec. 19, 2005

This cookie wasn't hard to make, however I found it wasn't worth the time. I wanted to make something interesting for my husband's work, and found the dough was not only crumbly when you tried to work with it after following the directions exactly, it was also a little tough. the flavor, however was fine, I just prefer cookies that don't take forever to make and actually hold together. Also, when the chocolate was added, the dough got even drier. The cookie took on a misshapen appearance while baking, where the "vanilla" part got puffier than the chocolate, and they kind of made "kite" shapes.

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18 users found this review helpful