Irene Recipe Reviews (Pg. 1) - Allrecipes.com (1830269)

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Meringue Crust

Reviewed: Oct. 8, 2010
This recipe filled 16 tart shells. I baked at 275°F for 45 minutes, then left in the oven for 1 hour. I filled with an almond/cherry custard 1 hour before serving, and the meringue was already getting soft and sticky. By the time 2 hours had passed, all the tarts had to be eaten with a spoon. Awesome recipe but I will fill the shell(s) just before serving next time. Spray a generous amount of cooking spray. With just a split second spray, some of the meringue still wanted to stick to the tart shells. Luckily,I thought to pop the meringue out of the shells before serving (then reinsert) so guests wouldn't have to battle with the tarts. Several people went home with the recipe. Thanks for sharing! :)
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5 users found this review helpful

Bread Machine Bagels

Reviewed: Oct. 5, 2010
Unfortunately, it's not fair to rate this recipe because I didn't follow it very closely, but I'm sure it's excellent as it stands. I'm only here to give you another idea and a warning not to make the same mistake I made. The bottoms of the bagels almost burned on the cookie sheet but then I sprayed with cooking spray instead of sprinkling cornmeal. Personally, I find the baking stone works much better for this. I added 3/4 cup slivered almonds, 3/4 cup raisins and 1 tsp cinnamon to the dough, using 2 cups white and 1 cup whole wheat flour. Then instead of making bagels, I rolled out the 16 balls of dough relatively thinly, spread with a generous tablespoon of cream cheese. Added 3 banana slices to some and a very small handful of saskatoons to the rest. Fold over and you have breakfast bagel-fuls. I baked for 20 minutes. Even with 16 balls of dough, they were at least twice as big as the commercial bagel-fuls you buy. Grandkids (and everyone else) ate them up and not just for breakfast. They make a healthy (non-messy) snack while on the run to sports practice, and I was surprised at how little effort they took to make. Don't stuff them too full and you can still heat them in a wide-slot toaster.
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6 users found this review helpful

All-Day Apple Butter

Reviewed: Sep. 25, 2010
First, let me say that 6 people thought the taste was awesome, but I did cut the sugar in half because of other reviews. I've never tasted apple butter before so there was no long-lost family recipe I was trying to duplicate. Some people had apple butter before and claimed this was much better. I totally destroyed it, but it was totally my fault. Here are my mistakes. I only used 2 1/4 lbs of apples. It looks like more than enough when it first goes in the slow-cooker, but no. I took a nap and even on low, I burned it beyond redemption. There was enough left in the center taste-test after only 5 hours. So next time, I'll use the full amount of apples if using the slow cooker. And there will be a next time. Judging by the comments of others who tasted, I think the cloves might add the extra something special in this recipe. Only 4 stars because of personal preference for less sugar.
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2 users found this review helpful

Molasses Cookies

Reviewed: Jul. 26, 2010
7 minutes if you want a chewy cookie. 10 minutes will almost make a snap cookie. Heaven! Baking soda flavor was only obvious if eating the cookie hot from the oven. Everyone loved them. 2 batches and both times made exactly 45 cookies if using 1 level tablespoon of dough.
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2 users found this review helpful

Apple Squares

Reviewed: Jan. 10, 2010
I wanted to rate these a 3, but three other adults and 2 children enjoyed them (No one raved. They said they were alright.) so I gave them a 4. The only liquid here is butter and egg, so the batter was like a paste. The only thing I changed was I doubled the chopped apples and I still thought the result was quite dry. (I was serving them 10 minutes after they were completely cooled.) I baked for the minimum of 25 minutes. I realize these are squares but it was only thin, on the dry side cake for me. Now don't get me wrong...it was OK, but there was nothing here that urges me to make it again. Sorry BarbiAnn! Maybe I'm just getting spoiled.
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2 users found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: Jan. 6, 2010
First time eating chicken Tandoori. Rated 5 stars because there's certainly nothing wrong with the recipe. I am one of "those" who doesn't like sweet with sour or fruit with meat, and cinnamon & cloves with meat isn't high on my list either. But if you don't try it, you'll never know...right? Neither DH or I were a fan of the smell. He said it was "gross" and all I could smell was cinnamon. Now I love the smell of cinnamon but I wasn't anticipating cookies coming out of the oven either. Also rated 5 stars because, surprisingly, I enjoyed the taste. DH does like sweet & sour and fruit with meat, but didn't like this chicken at all. Go figure. Nothing to blame but personal taste though. It's minus 28°C outside so I baked 8 chicken legs in the oven at 350°F for 45 minutes, uncovered, in the marinade. They were cooked perfectly. I'd like to try this recipe minus the cinnamon and cloves. It's not really chicken Tandoori anymore, but I think we might like it.
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1 user found this review helpful

Pecan Carrot Pie

Reviewed: Jan. 5, 2010
Never having made pumpkin or carrot pie, and never having eaten carrot pie, I was baking blind. I was a little taken aback that the filling poured into the pie like soup, but judging by the results, it's supposed to. It fills a shallow 9" purchased crust to the brim but isn't near enough filling for a deeper 9 1/2" glass Pyrex pie plate. Do put a cookie sheet under the pie, and do that before you pour the filling into the pie because it's a delicate process to transfer the liquid-filled aluminum pie shell onto the cookie sheet. The pie didn't run over but half a dozen nuts escaped from the top of the pie (pie really rises during baking) and would have burned up in the bottom of the oven. As for nutrition, unless you're looking for Vitamin A, pumpkin far exceeds carrots in minerals. And carrots have 163% more calories than pumpkin does. But given the list of ingredients, we're not interested in nutrition anyway, and fresh pumpkin isn't always readily available. If I hadn't known what I was eating, I would have thought it was an elegant pumpkin pie. Very pretty! Taste and texture was exactly the same. Followed the recipe to the letter except for the nuts. I used slivered raw almonds. They had a nice toasted taste after baking. Pie was done 35 minutes after heat reduction. Can't comment on texture at room temp. I baked in the morning and we ate cold from the fridge after supper. Want to try this recipe with other root vegetables and squashes. Outstanding Susan! Thanks so much!
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9 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 26, 2009
With over 3000 reviews, I don't really need to add my two cents worth...but having said that...O!M!G! This will make your eyes roll back in your head with pleasure. True 5 star recipe. Don't change a thing...and having said that...I did make one change. Used 4 oz of cream cheese because I didn't want to be left with 1 oz of cream cheese. It took me so long to try this because I already had a really outstanding cinnamon bun recipe, but it will now be sitting at the back of the recipe book as a backup. Marsha, thank you so much for sharing!
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2 users found this review helpful

Marinade for Chicken

Reviewed: Dec. 20, 2009
It does make a lot but I bought chicken thighs in bulk. 10 thighs and 1 cup marinade in a medium freezer bag. Take them out of the freezer the morning you want to cook them and defrost in the microwave for 20 minutes. Store in the fridge for the rest of the day. Your meat is marinated and ready to cook at suppertime. Outstanding!...but I did make the marinade my own by subst. 1 cup of homemade Italian Dressing & 1/2 cup of oil for the 1.5 cups of oil. Also left out the additional salt.
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1 user found this review helpful

Croissants

Reviewed: Dec. 11, 2009
This recipe can be much easier and quicker. Made the dough with KitchenAid using 4 3/4 cups flour and skipping the oil for a DOUBLE batch. Only used 2 tsp salt. This works for me: Follow steps 1 and 2 but skip second rise. Deflate and chill 20 minutes (or overnight). Slice chilled butter into 18 slices with a cheese slicer. Working with half the dough at a time (which is 12 croissants), roll dough into a 8 x 12 inch rectangle. (Put remaining butter and dough in refrigerator to keep cold.) Lay half the butter (9 slices) over top two thirds, leaving 1/2 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Seal edges. **Turn 90°, so that folds are to left and right. Roll out to a long rectangle. Fold in three again. Roll again, and fold again. (That's folding 3 times.)## (Flour surface if dough becomes sticky but excess flour will prevent dough from sticking to itself.) Put dough in a plastic bag. Freeze for 20 min. and refrigerate for 40 min. Unwrap and repeat from ** to ##. Immediately roll and shape dough. Let rise 2-3 hrs, covered, at room temp (it's winter and my kitchen isn't really warm). (Egg wash is important for appearance.) Bake on baking stone for 15 min. at 425°F. Remove to cool. (Croissants will seem doughy until completely cool.) Start to finish 4 hrs 15 min. 1 star recipe as written. OUTSTANDING recipe with some tweaks. Guests didn't know I made them until I told them.
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27 users found this review helpful

Cabbage Rolls III

Reviewed: Dec. 8, 2009
This is very close to our recipe, but we cover with tomato sauce. We mix half the amount of sauekraut (well-drained) into the ground beef mixture. People who have told me they hate sauerkraut have eaten these and loved them. I have frozen the head of cabbage, or omit the sauerkraut and use sour cabbage to wrap the rolls instead. I like them using seasoned salt and lemon pepper.
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1 user found this review helpful

Fudge Puddles

Reviewed: Dec. 5, 2009
While I love the concept, the recipe as written needs work. Bake 14 - 16 minutes? Are you kidding me? I baked for exactly 10 minutes and they were extremely overcooked...unless they're supposed to be a crispy crunchy, very browned cookie. The sides and tops of the cookies in the pictures look a uniform color. Mine are sure not. And the filling...here in Canada sw.cond.milk is sold in 300 ml or about 10 oz. Using that, there is still enough filling left over to fill 48 more cookies. Will try again, cutting baking time at least in half. Each dough ball is just slightly over level of 2 tsp of dough, which makes 48 cookies. Each indentation took 1 tsp of filling.
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3 users found this review helpful

Golden State Mushroom Soup

Reviewed: Jun. 12, 2009
I can sneek a few fresh mushrooms into their mouths, but they complained about this right away. I agree with other reviewers that it needs a little something else. Made a second time but didn't have all the ingredients. Used 2 cans of mushrooms instead of fresh. Used 1.5C of chicken broth but no bouillon granuals. Used 2C of leftover beef gravy instead of milk and flour. Also added 1 heaping cup of cubed leftover beef roast. 4 star review for original recipe. My goofy family gave second modified version 5 stars, but I would only have given it 5 stars if cooked with fresh mushrooms. But I guess their point was that it was the addition of the beef and gravy that gave it that little extra oomph. I agree that this is a wonderful base recipe. Just add your own oomph. Thanks David!
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1 user found this review helpful

Homemade Pudding

Reviewed: Jun. 11, 2009
I made with water and nobody missed the extra calories. Freeze for really good chocolate Pudding Pops (popsicles). Mix makes 3 batches (and then some left over). Very economical and very good pudding. Thanks Margery!
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11 users found this review helpful

Morning Glory Muffins I

Reviewed: May 27, 2009
A 60 year old lady told me these were the best muffins she's ever tasted! They might be the best I've ever tasted too.
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2 users found this review helpful

Cinnamon Ice Cream

Reviewed: May 12, 2009
Only had 3/4 C of heavy cream left and no half & half, so I used 3% milk for the balance of the liquid. Obviously, wasn't reading the recipe too closely and cooked the cinnamon & vanilla with the milk and cream. And it still came out amazing! Good recipe. Thanks!
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1 user found this review helpful

Grandma's Polish Perogies

Reviewed: May 12, 2009
Very good recipe, but we found it bland. The first time I made this recipe I followed exactly, but halved the recipe. This called for 1 whole egg plus 1/2 an egg yolk, and I foolishly put in 2 whole eggs instead. This made for an extremely sticky dough. Ended up adding a lot more flour. Second time I made the perogies, again, halved, I made with 2 1/2 C flour, 1 whole egg in total, omitted the butter, but added the rest of the ingredients. Filling was 4 lg potatoes, 1/2 C cheddar, 1/2 C Monterey Jack, 1/2 C dry curd cottage cheese, 1/4 block cream cheese, 1 tsp sea salt & 1/4 tsp white pepper. The dough went through my pasta roller on #4 (which is the middle setting) then cut 3 1/4" circles. Made exactly 60 perogies both times from 1/2 a recipe. From peeling potatoes to putting perogies in the freezer was 2 hours, using my KitchenAid to mix the dough and then whip the filling and roll the pasta.
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3 users found this review helpful

Monster Ice Cream Sandwich

Reviewed: Apr. 11, 2009
I'm sorry. I really do not like to rate a recipe so badly, but there were so many problems. I made half a recipe. I confirm that it was inedibly burned on the outside edge and raw in the middle. Started again with another half a recipe. I thought smaller cookies might be better so I pressed 1/4 cup of dough onto waxed paper in a 4" metal egg muffin ring. Removed the ring and waxed paper and placed the dough circle onto the greased pan. 5 circles in a round pizza pan for 15 minutes yielded 5 barely edible burned-on-the-edges cookie triangles that needed to be pulled apart. Next, reduced heat to 350 and only 10 minutes baking and only 4 cookies on sheet. Eureka! Success at last. The best was only 3 cookies at a time on the sheet and then the cookies did not touch at all. Each cookie spread to 5 1/2". The dough is basically a chocolate chip cookie recipe. Again, I apologize, but this isn't the best chocolate chip cookie I've ever tasted. Now granted, I didn't have butterscotch chips, and that would have made a difference to the taste. Made my own cookie dough recipe, omitting chocolate chips and adding 2 Tbsp cocoa (could have doubled cocoa). Plopped the dough into the metal ring and baked like that. Made 14 thick, 4" cookies that make awesome ice cream sandwiches!
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11 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Aug. 27, 2008
Scaled to 2 servings (for 2 small filets) and used full amount of red pepper flakes. Poured the marinade on and baked immediately. There was no leftover sauce. Evaporation and salmon soaked it up. Hubby is not a spicy food fan and said this was way too hot. I am a spicy food fan and would have classified this as mild to medium heat. Didn't have balsamic so used apple cider vinegar. Very tasty with a slightly reminiscent flavour of smoked salmon.
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3 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jan. 23, 2008
O.M.G.!!! Ya Baby! I foolishly made the Simple White Cake on this site to use for this Tiramisu cake. (I am a little surprised I can't find a homemade white cake recipe that's as good as a cake mix, but to be fair, I haven't looked THAT hard.) I ran downtown this morning and bought white cake mix. I'm ready for next time, and there will be MANY next times. I did double the liqueur for the filling and thought it was just a touch too strong. I used 2 Tbsp of liqueur for the frosting, but thought it wasn't quite strong enough. Will try 3 Tbsp in both the filling and frosting next time. My waistline is screaming, "NO, NO, NO," but my mouth full of Tiramisu Layer Cake is thanking you so very much Bettina. My family thanks you too. :)
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4 users found this review helpful

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