Puck Recipe Reviews (Pg. 6) - Allrecipes.com (18387386)

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Potato Chips

Reviewed: Sep. 25, 2012
YUM!!! Who knew the microwave could be used to make awesome potato chips?! I used a mandolin to cut my potatoes, which worked wonderfully for perfectly thin and crisp chips. I tried both vegetable oil and olive oil, and we MUCH preferred the olive oil batch. I didn't mess with the plastic bag, instead using another reviewer's tip to just pour some oil directly on the plate, then dip and arrange the potato slices from there. These cooked in approximately 5 minutes and 15 seconds for me. My boyfriend was astonished when I presented him with the bowl, exclaiming "Where did these come from? I thought we were out of chips!" When I told him I had made them, he was even more amazed, telling me they taste just like Lay's. Yes, these were a big hit with the whole family. Thanks Jessica :)
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Seven Layer Bars

Reviewed: Sep. 23, 2012
Good heavens! I can NOT believe how good these are. I mean, they are really, really, REALLY good! These are a must try! I halved this recipe only because I had half a can of sweetened condensed milk I needed to use up (which is what prompted the search that lead me to this heavenly recipe in the first place). I ended up adding pecans instead of walnuts because I accidentally grabbed them out of the freezer and was halfway through chopping them before I realized my mistake. Finally, I had some homemade marshmallows, and I figured one more layer wouldn't hurt, so I put them on top of the coconut. This baked in about 15 minutes, since I had halved it and baked in a smaller pan. I noticed that some reviewers had problems with these setting up. I have not given them a chance to set up yet, as I have eaten two bars since it came out of the oven 5 minutes ago. I will try sticking them in the fridge to see if they firm up, but honestly, I could care less if they do. So insanely yummy, warm and gooey from straight from the oven (and actually, they held up pretty well, so I am sure letting them cool will make them into perfect bars.) Thanks for sharing the recipe Mrs. Tindall. These are going in my goody baskets this holiday season, if they don't all go in my face first!!! ***UPDATE*** I did put these in the fridge, and they did set up into lovely bars, AND they are even better cold! Amazing!!!
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Plain and Simple Sourdough Bread

Reviewed: Sep. 23, 2012
This could not have been any easier! It is important to remember when one is working with a starter that a recipe is more of a guideline then set-in-stone directions. Your starter is different from mine, which is different from the next guy's. So it is not the recipes fault if the starter you use requires you to add more flour, or conversely, more liquid. That being said, I added 3 cups of flour and set my bread machine on the dough cycle. Then I punched it down, rolled it in a ball and let it rise, covered in a greased bowl for about an hour. Then I made big, soft sourdough pretzels out of it. Oh. My. Goodness! So, so yummy. Just totally delicious! They were completely devoured, all 12 of them, by the 4 of us in a matter of minutes. Great recipe, Jennifer! Thanks :)
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Mall Pretzels

Reviewed: Sep. 21, 2012
Okay. Seriously, I normally only like hard pretzels, and usually only eat the soft ones on rare occasions and doused in cheese sauce. But, the kid loves Auntie Anne's pretzels, and I love the kid, so I begrudgingly made these. The next thing I knew, I had eaten two, and was working on a third! Man, are these amazing! I followed the recipe exactly- not a single change. The editor's footnote for rolling the dough was incredibly helpful. This dough is very forgiving and easy to work with. I made traditional shaped pretzels, with butter and salt, and little pretzel nuggets dipped in butter and cinnamon sugar. These were a lot of fun to make, and awesomely delicious to eat! Thanks for sharing a great recipe Jeannie Yee :)
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Tomato Vinaigrette

Reviewed: Sep. 21, 2012
I had an abundance of tomatoes from my garden to use, so my search for a recipe led me here. This recipe reminded me of a salad dressing I used to adore, so of course they quit making it (UGH)...so I made this recipe exactly, but with the following additions- I added a clove of garlic because everyone knows garlic makes most things better, and I added some bacon bits because the discontinued dressing I loved had them, plus everyone knows bacon makes everything better. Then I tossed this in a Ziplock bag with some boneless, skinless chicken breasts, let them marinate overnight and most of the day, and grilled them up. Very, very fresh and tasty. A lovely, flavorful healthy meal. Thanks for sharing the recipe Jen! I will surely make this again, as both a marinade and a salad dressing :)
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Bread Machine Challah II

Reviewed: Sep. 20, 2012
I made this recipe exactly as directed, and THEN read the reviews...so I had a moment of panic when I thought for sure it wasn't going to turn out right. But, much to my delight, I had no problems. The dough was slightly sticky, but nothing a little flour on the hands couldn't fix. It was easy to work with, and it turned out wonderfully! We really enjoyed this bread, and I will be making it a lot. Also, if anyone is in need of a good laugh, I submitted a picture of my bread. The camera made it look yellow (which it is not in real life, it is a lovely brown), and my braiding skills leave much to be desired (as my daughter has been telling me since she could talk), but the bread is delicious and that is what matters :)
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Food Processor Pie Crust

Reviewed: Sep. 19, 2012
I have never made a pie crust in my life, and was quite intimidated to do so today. I wanted something easy and hopefully foolproof, so I chose this one. The only thing I did differently was I added a teaspoon of sugar, because I saw another recipe that called for it and I figured it couldn't hurt! Other than that, I followed this to the letter, and it was a total success! Very easy, even for me, and since I only needed a bottom crust, I have an extra one for next time. Thank you for sharing this recipe Maridele- it turns out I CAN make a pie crust :) :)
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Coconut Custard (Zucchini) Pie

Reviewed: Sep. 19, 2012
Wow! This is REALLY good! I adore coconut, and this really hit the spot! I followed the recipe exactly, however I did read a review that stated the pie was runny, so I blotted the zucchini well with paper towels to get the excess moisture out. I made the pie and even I am amazed there is zucchini in it! Very delicious! Thanks for the recipe PARADI...I will be making this one again for sure :)
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Sam's Famous Carrot Cake

Reviewed: Sep. 14, 2012
I was a tad skeptical that I would like this because, although I love all of the ingredients, I thought it might be a bit too "busy" for my tastes. Boy was I wrong- and sorry I waited so long to try it. This is very dense, but manages to be sinfully moist. You get the crunchy bits of walnuts, the chewy pop of raisins and the sweet pineapple tidbits. If I were to change anything it would probably be to add more pineapple, as I love it in this. I did not have any cream cheese to make frosting for this cake, and I did not miss it at all. I may try it frosted some day, but for now I am happily enjoying this just as it is :) Thanks for a wonderful recipe, Mr. D'Amico!
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Clone of a Cinnabon

Reviewed: Sep. 10, 2012
These were very easy to make, especially considering how good they are! The dough is extremely forgiving, and rolls out beautifully. I baked for 17 minutes to get the wonderfully browned rolls the way I wanted them. Slightly crunchy on the outside, but nice and chewy on the inside. The icing is amazing, and I am not ashamed to admit I licked the beaters clean! Thank you- I will be making these often this fall and winter :)
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Jay's Signature Pizza Crust

Reviewed: Sep. 9, 2012
I have had this saved in my recipe box forever, but have been reluctant to try it, as I like my crust pretty thin. Finally, I decided to try it out. When adding the salt, I also added 1/2 teaspoon each of dried basil, parsley and tarragon. After I punched down the dough and formed it into a ball, I put it in a Ziplock bag I had lightly coated in olive oil. I put it in the fridge overnight, and pulled it out for dinner tonight. I separated it into 2 portions, and rolled one out. ..I brushed Uncle John's sauce liberally on the dough, put it on a pizza stone and baked it for about 8 minutes. Then I pulled it out, topped it with homemade pesto sauce, slices of fresh mozzarella cheese (hint: to make perfect slices of fresh mozzarella, place it in the freezer for about 15-20 minutes- much easier to slice!), and fresh from the garden tomatoes. The crust was a tad thicker than my normal preference, but I am not complaining. To say this pizza was scrumptiously delectable would be a major understatement! Thank you for sharing this recipe Mr. Sharp...truly a go-to, palate-pleasing winner :)
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Pesto Sauce

Reviewed: Sep. 9, 2012
Well, I plucked my basil plant pretty much clean in order to make this, but it was soooo worth it! I decided to toast my walnuts to give them a richer flavor, which added a little more depth to the resulting sauce. I also took a whole head of garlic, peeled off the papery skins, rubbed with olive oil, loosely wrapped in foil and cooked at 400 degrees for about an hour. With the toasted nuts and the roasted garlic, this was amazing. I am not sure exactly how much olive oil I added...I just slowly drizzled it in as my food processor did its thing, until it reached the consistency I was looking for. Yummmmy! Thanks sal, for a keeper of a recipe :)
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Peach Pandowdy

Reviewed: Sep. 8, 2012
I had some perfectly ripe peaches to use up, and my search led me to this. Very easy to put together, even for me, and I am not exactly known for my crusts (well, not known in the good sense of the word anyways!). This is a scrumptious treat- I found the sweetness of the peaches was nicely offset by the not overly sweet crust...my boyfriend thought the crust could have used more sugar, or maybe some cinnamon sugar sprinkled on top. Overall, it was a big hit and was quickly devoured. Thanks for a great recipe :)
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Enchilada Sauce

Reviewed: Sep. 7, 2012
I do not think I could have screwed this recipe up more than I did, so it is a real testament to the recipe that it still turned out AMAZING!!! I followed the recipe exactly, until I got to the part when you add the flour and chili powder. I was multi-tasking in the kitchen and accidentally grabbed the cinnamon instead of the the chili powder. Add I added two tablespoons before I realized my mistake!!!! Oh my! I almost tossed the whole thing, but I had just made chicken broth and had quite a bit, so I thought what the heck, maybe I could fix it. I don't have ANY idea what measurements I used after that point...only that I used the exact ingredients called for, with no additions. I added and stirred and tasted, over and over again until that "Eureka" moment finally came! I am so, so glad I stuck with it. This is absolutely wonderful! Very authentic, and the flavors are much more sophisticated then anything you will ever get in a can! A quick note- I added the broth very slowly and whisked constantly and did not have a single problem with lumps. This deserves way more than 5 stars, and I can NOT wait to decide what I most want to cook with it. Thank you, thank you, a thousand times thank you Anna Marie! This is tremendous :)
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DSF's Zucchini Tots

Reviewed: Sep. 6, 2012
I LOVE these!!! I followed the recipe exactly, and baked them in my mini muffin tin for the perfect bite size. I used a plastic butter knife to get them out, which worked great...but I definitely suggest spraying the pan very well with nonstick spray. I will add a bit more cheese next time, and I also think mozzarella would work well to change them up. Thank you so much DrSuessFreak for this awesome recipe- I will be making them often :)
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Kendra's Maid-Rite Sandwiches

Reviewed: Sep. 6, 2012
This is quick and very good. I halved the recipe, since I only had a pound of hamburger, and followed the recipe exactly. I got just a small taste, as they were eaten up very quickly! Very sloppy joe-like, but different from the Manwich I typically use for a quick meal. Thanks Kendra :) ***UPDATE*** I made these again tonight, and once again, I only had one pound of hamburger. However, I forgot to halve the rest of the ingredients, and they still turned out great! Since they were extra sloppy, we used the potato chips I had made to go with it as scoops. This leads me to believe this would be great over mashed potatoes or wide noodles, for a nice change from buns :)
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Baked Parmesan Tilapia

Reviewed: Sep. 5, 2012
I don't care for fish, so I made this for my boyfriend and his son. Because of their reaction, I eventually took a bite to see what all the fuss was about. This is good, according to me. According to them, it is outrageously delicious! They absolutely loved it, and not a bit was leftover! I used my homemade seasoned breadcrumbs, but still went ahead a seasoned as the recipe states. Like other reviewers, I used olive oil to moisten the crumbs. Instead of laying the fish on the foil lined baking sheet, I lightly sprayed a cooling rack with Pam, placed that on the baking sheet, and put the fish on the rack. This resulted in crispy fish on both sides, and also allowed the fish to be easily moved to a plate without leaving any of the coating behind. I served this with a dollop of goat cheese and herb ice cream, for dipping. It was a huge success. Thanks for a great and easy recipe Mike :)
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Homemade Laundry Soap

Reviewed: Sep. 4, 2012
I have been wanting to try this for awhile now, and was finally able to find everything to make it at (shudder) Wal-Mart. I am so glad I did, it was easy to make, and it works!!! I don't think I have ever been so excited to do laundry in my life! On pins and needles, I was. I had my doubts, but no more. True story- I was folding laundry when my daughter walked by. "What smells so good" she inquired, and I enthusiastically exclaimed "It's my underwear!!!" The only note I will make is that I did use my food processor to grate the bar soap, but I found it was not working so well at processing the mixture into fine powder. So, I ran small batches through my old blender instead, on the "grind" setting- perfect powder after that! Thanks Baking Nana! As usual, you have not led me astray :)
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Blueberry Zucchini Bread

Reviewed: Aug. 30, 2012
Okay, this is tremendous! I followed the recipe exactly except for two things: I do not have mini loaf pans, so I used two regular sized ones, and baked for about 60 minutes. And, while mixing I remembered I had one very ripe banana, so I added that in as well. I do not notice any real banana flavor, but this has got to be the moistest bread I have ever had! I mean, I have reviewed quite a few baked goods I have called "moist" but this is hands down the most moist of them all! Very scrumptious! I can see adding chocolate chips to this recipe...but then, I can see adding chocolate chips to just about anything. And I think next time I may try a streusel type topping for something different. Truly yummy as is, though, and thanks to Laujra for a terrific recipe :)
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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Reviewed: Aug. 29, 2012
Good Grief! I have no idea why I waited so long to make this- it is simply OUTSTANDING!!! I was just about to pop a frozen veggie in the microwave, when I remembered I had just picked fresh zucchini and tomatoes from my garden. I recalled seeing this recipe and decided to try it! I could not have been more thrilled with the results. I am growing cherry tomatoes, so I halved a bunch of those. This is truly an incredibly flavorful dish, and it makes a lovely presentation. So, when my family plowed through the entire thing without hardly leaving me any behind, I decided to make myself a mini version in a ramekin. I just layered it up, baked it til warm and bubbly (I wasn't really timing it, but I would guess maybe 15 minutes), and viola- a gorgeous presentation!!! I am contemplating hosting a dinner party just to be able to serve these little ramekins of awesomeness! Thanks so much Phil...this is most definitely something I will make often and with much anticipation :)
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