WLDGRDNR Recipe Reviews (Pg. 1) - Allrecipes.com (1843462)

Oatmeal Raisin Cookies

Reviewed: Apr. 10, 2011

Although these are good, they have too much sugar thus coming out very thin...I like my cookies thick. I used to use the recipe on the oatmeal box from quaker oats, but they seem to have changed it, using less butter, which makes multiplying the recipe more difficult. Next time I will make these using the quakers oats quantities for the sugar which are 3/4 brown sugar and 1/2 cup white sugar. I usualy also double the cinnamon and add a teaspoon of nutmeg to the recipe to add a bit more flavor...In this recipe I made using 2 different size portions. The first batch I did using a 1/4 cup scoop...thismakes large cookies, so I only put 5 on each cookie sheet...That is the way I would make THIS recipe as written...the 1 heaping tablspoon size just comes out too small. Also rather than refrigerate the entire bowl of cookie dough, I scoop the cookies onto the cookie sheet and then refrigerate it between batches. If you leave cookie dough in the frig too long you can break your measuring spoon and also really hurt your wrist...so cooling each cookie sheet before cooking works better for me. This recipe as written is good, I just like my cookies fatter, and these come out rather thin. Enjoy

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Cracked Sugar Cookies II

Reviewed: Dec. 20, 2010

I made these without the extra sugar...For adult tastes-not too sweet. I also used butter. I made these cookies 2 ways, as the top of the recipe says it takes 24 hours. I made the dough and left it sit in the fridge overnight, about 16 hours. The dough was SO stiff, it was really hard on my wrist to scoop it out. The next day I made another batch using orange extract, but only left the dough in the fridge for 1 hr 15 minutes. Doing it that way was a breeze to scoop for balls. To make up for it not being as cold, once I had rolled it in balls I put the cookie sheets in the fridge to get nice and cold for about 15 minutes. No matter what I did, these were never cooked in 8-9 minutes, it took closer to 20 minutes...the bottom rack in a regular oven did not brown, so I would take the top rack cookies out first, then switch the cookies on bottom rack to the top rack for 2 minutes and they browned nicely. TIP: for cookie "marathons" (I always make several cookie batches the same day as I hate getting the mixer, pans etc dirty over and over) use parchment paper to make your cookies, and cut the parchment paper to fit exactly into the pan you are using. (I use heavy duty aluminum pans). You can use the parchment paper over and over (I have done this as many as 10 times with the same paper)...I used to hate making cookies until I discovered that you can use the parchment paper over and over and it makes cleanup a breeze. Great recipe! Cake like texture.

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3 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Dec. 16, 2010

OK, after reading 10 top rated recipes for mac n cheese I have found the perfect one, and it is the adaption by Nicole. I am an expert cook, and identified some of the problems folks are having though, so I'd like to impart some tricks, as it seems many are having trouble with the roux and white sauce that is the base of any mac n cheese recipe. 1st the rule when making roux is use the same amount of butter and flour, but I have found that adding a bit extra butter comes out better. When cooking your roux, stir constantly, and cook it about 2 minutes. Then take the roux off the stove and add WARMED (not scalded) milk, a little bit at a time, CONSTANTLY stirring. After you add the milk, constantly stir through the 2 minute boil also. Use SHARP cheddar only for mac n cheese, other cheeses are just not flavorful enough. Although I hate to buy velveeta, for this recipe it is a must to keep the cheese from separating. I did not want the bread crumb topping, and the cooking time and temp on Nicoles recipe is too long...and too high temp. I used 350, in a COVERED corningware dish for 20 minutes. I must say I probably doubled the cheese in Nicoles recipe and it was a bit too much, but have some extra shredded cheddar on hand so you can adjust the cheese to your preference. If you like Kraft mac n cheese but don't want the chemicals, this is pretty close to the rich cheese flavor, but much better and creamier. I think the roux is where most folks go wrong.

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5 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Dec. 16, 2010

OK, after reading 10 top rated recipes for mac n cheese I have found the perfect one, and it is the adaption by Nicole. I am an expert cook, and identified some of the problems folks are having though, so I'd like to impart some tricks, as it seems many are having trouble with the roux and white sauce that is the base of any mac n cheese recipe. 1st the rule when making roux is use the same amount of butter and flour, but I have found that adding a bit extra butter comes out better. When cooking your roux, stir constantly, and cook it about 2 minutes. Then take the roux off the stove and add WARMED (not scalded) milk, a little bit at a time, CONSTANTLY stirring. After you add the milk, constantly stir through the 2 minute boil also. Use SHARP cheddar only for mac n cheese, other cheeses are just not flavorful enough. Although I hate to buy velveeta, for this recipe it is a must to keep the cheese from separating. I did not want the bread crumb topping, and the cooking time and temp on Nicoles recipe is too long...and too high temp. I used 350, in a COVERED corningware dish for 20 minutes. I must say I probably doubled the cheese in Nicoles recipe and it was a bit too much, but have some extra shredded cheddar on hand so you can adjust the cheese to your preference. If you like Kraft mac n cheese but don't want the chemicals, this is pretty close to the rich cheese flavor, but much better and creamier. I think the roux is where most folks go wrong.

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415 users found this review helpful

Sugar Cookies VIII

Reviewed: Dec. 25, 2008

I used 2 tsp orange extract instead of the lemon extract, and these were absolutely great!!!! And so easy to cook!!! They are soft and chewy, and have a nice orange flavor

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7 users found this review helpful

Zucchini Bread IV

Reviewed: Aug. 21, 2008

I have been making this recipe for years and it is great. I have made it substituting applesauce (100%), and that makes the texture very rubbery. Since I love cinnamon, I always add a bit more. Folks who had trouble getting it to bake through had their zucchini too wet to be sure. I usually sprinkle the zucchini with a bit of salt, let it sit 15 min, rinse it very well, and dry well in a towel. Getting the excess mositure out of the zucchini is important. I would encourage those who have had a failure with this recipe, to try it with my instructions on drying the zucchini...it will work just fine. For those who think this is a good way to sneak vegetables in on kids, I think you are kidding yourselves...this is a very sweet cake...there is nothing nutricious about it at all. It does make a great morning bread, toasted with butter. I have used raisins, and also chocolate chips...both are great...I never use nuts due to nut allergies, but you really need the extra bulk somehow, or it won't make 2 loaves...sometimes I make small 2' x 4" loves with this, or cupcakes. If you are only 2 people as we are, you are not going to be able to "just eat one" piece...so making it that way will help you not to devour the whole thing in a day or two. After all, it is fattening and high in fat...it is a cake, not bread in any sense.

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10 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jul. 22, 2008

I have been making this recipe for years...ever since someone brought it to a potluck...I have never met anyone who didnot like it...I amke it exactly as the recipe calls for, except I use plain white vinegar... If you subsitute grapes, as some have done, it is not the same at all...it really needs the raisins...and sunflower seeds...that is what makes it so tasty...for non meat eaters, I don't think it would hurt it any to leave out the bacon. I don't understand how people can change the recipe and then bash it...in my opinion, if you don't make the recipe as written, then you should not say the recipe is bad, cuz you haven't tried the recipe...you have concocted your own recipe...which didn't turn out... Try this as written first...and then if you want to change it, do whatever you like...but if you do it exactly as written, I bet you are going to like it!!!

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Roasted Rosemary Chicken And Vegetables

Reviewed: Aug. 20, 2007

I did not care for this. I am not strnger to roasted vegetables...they are one of my favorite dishes...these were awful...the 35 minutes was not nearly enough time to roast...I left mine in an extra 20 and they were still not thoroughly cooked... The marinade was tasty, the chicken was moist, but the vegtables were nearly inedible. In all the years i have used this site, I don't think I have ever posted comments, but this was SO awful I had to warn folks... My advice? Do real roasted vegetables...include carrots, garlic, potatoes, winter squash, perhaps some yams, and a lot of onion quarters...and cook on 425 for one hour...mix them all up with some olive oil, put them in the oven, and voila...god, sweet and properly cooked roasted vegetables... The chicken did not absorb enough of the marinade to make a difference...I felt like I was eating boiled chicken...very bland and flavorless... I was so looking forward to this, but it did not hit the mark... And re the separate marinade...it is not necessary, you are cooking the vegetables beyond the point where the chicken bacteria would survive

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2 users found this review helpful

Orange Pork

Reviewed: Mar. 17, 2006

I make a similar recipe, but without soy sauce or cornstarch...I deglaze the pan after cooking the chops with juice of one orange, zest of one orange and honey...makes a nice sauce for the chops...but there will not be extra sauce left for other vegis...I can't imagine soy sauce and cornstarch being good in this

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1 user found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Oct. 27, 2000

I have been looking for this recipe for a long time, I have been making it from memory for years, because I lost the written recipe...I load it up with eggs (2-3) and lots of cheese, use fresh broccoli, chopped and make a topping out of cheeze nip cracker crumbs. (Grinding the crackers in the food processor) It is absolutely the best, and reheats in the microwave really well too.

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3 users found this review helpful