~Severed*Consciousness~ Recipe Reviews (Pg. 1) - Allrecipes.com (18456973)

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The Best Fresh Tomato Salsa

Reviewed: Aug. 9, 2014
This recipe is spot on with everything except ONE thing: it's only 5-star (>5-star, actually) if there's fresh minced garlic, and for me, a lot of it... with the added garlic, I can eat this stuff by the spoonful... or mainline it? (Ok, that's a bit extreme, and defeats the purpose because then I couldn't taste it!) But seriously, with salsa this good, who needs chips?! Without garlic, though, there's definitely something missing.
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Restaurant-Style Tequila Lime Chicken

Reviewed: May 4, 2014
This recipe is UNbelievable! With the exception of increasing the tequila in the marinade to 1T and using kefir instead of milk in the Mexi-Ranch sauce, I followed the recipe to the letter (oh, I didn't add any additional salt either)... (haha, I guess I didn't exactly follow it to the letter then, did I? :P ) After grilling the chicken breasts on the Weber, rather than sticking them under the broiler with the chips & cheese, I served this as a salad, over romaine and topped with sliced sweet pepper, homemade salsa, and the Mexi-Ranch sauce... Holy DELICIOUS, Batman!!!
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Amber's Penne Alla Vodka

Reviewed: Apr. 30, 2014
I followed this recipe (almost) to the letter. It's EXCELLENT as written! Don't be afraid of the amounts of onion & garlic, the flavors all work together so well, nothing overpowers anything else, imho. The only thing I did to "own" the dish was to use 1/4c Sriracha vodka and 1/4c plain vodka. I also only had a half-pint heavy cream, so mixed it with 2% milk... it had no deleterious effect on the final product. Simple. Delicious. My favorite kind of dinner.
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Chef John's Creamy Blue Cheese Dressing

Reviewed: Dec. 28, 2013
I have never been a fan of bleu cheese dressing, NEVER! as in, I have been completely grossed out by the concept, the smell, the flavor, everything. After making this, consider me converted. I made this for a holiday family wing-stravaganza, mostly thanks, too, to Chef John's recipes & videos. Seriously, I couldn't be happier... great with wings, the celery & carrot-dipping, great with a wedge salad (with bacon, Chef John! can't forget the bacon!) In this recipe, the freezing and grating of the cheese is key. Thank you, Chef John! You've made my food world bigger and better.
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6 users found this review helpful

Broccoli Cheese Soup V

Reviewed: Nov. 3, 2012
As written, this recipe is just ok, good consistency, but it just seemed a little "eh." To make it a bit more authentically "Wisco," and a lot less "eh," I did the following: Used a 32 oz carton of Kitchen Basics chicken stock (lower sodium than Swanson's Low-Sodium), a 12-oz bottle of beer (Blue Moon Belgian White this time, but will use a darker, more full-bodied brew in the future), and 2 16-oz bags of WestPac frozen veggies - 1-Broccoli Normandy (broccoli, cauliflower, and carrots), 1-Mixed Dinner veggies (broccoli, cauliflower, carrots, yellow squash, butter beans, and red bell pepper). I only had a red onion on hand, so I chopped up 1/2 of that (it was pretty big), and sauteed it with sliced pepper jack bratwurst (3 brats) and 3 cloves of fresh minced garlic. I also added black pepper (can't stand white) and had a little oops! with dried parsley, but it was all good-thank goodness this recipe makes a lot, so the parsley just blended right in. I followed the method to the letter, using @ 13 oz cubed Velveeta and 2 cups shredded Mexican blend cheese. Holy YUM! and excellent with some take & bake breadsticks. Mm-mmm... comfort food at its finest! Tasty, pretty (with all those colors), & super-easy. :)
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Sausage con Queso Dip

Reviewed: Feb. 12, 2012
I'm making this today, right now, and it looks (and smells) dee-lish! I wanted a bit more Mexican flava, so I used chorizo. I also whipped up some salsa - Ro-tel plus fresh onion, garlic, sweet pepper, cilantro, and lime juice - to use instead of plain Ro-tel or store-bought salsa. I only had half a 16-oz brick of Velveeta left, so I split the rest between Philly Cream Cheese and some local aged Cheddar. Cooked up the chorizo, then threw everything else in the Crock Pot. Voila'! Super-easy. Super-tasty. Super-bad-nutrition, but that's what the gym is for! Eh, at least it's got tomatoes (and onion & garlic) in it. :D
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4 users found this review helpful

Blueberry Sauce

Reviewed: Jan. 22, 2012
I LOVE when I can make a recipe as written and it comes out PERFECT! I followed this recipe exactly - didn't change a thing - and it was absolutely delicious! and beautiful! and quick! It turned the Heavenly Angel Food Cake with Fluffy White Frosting (from this site & Taste of Home) I made for my Uncle's Birthday into something EXTRAORDINARY. Thank you!
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2 users found this review helpful

Peppy's Pita Bread

Reviewed: Sep. 22, 2011
I followed this recipe exactly (except for the fact that I didn't use a breadmaker), and I have never had pitas so good. As is typical for me, I wasn't feeling confident - this being my first attempt at pita bread - but I needn't have feared; this recipe was easy and yielded 8 absolutely delicious pita rounds, which I gleefully paired with the Hummus III recipe from this site. Excellent! Thanks for the recipe. :)
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2 users found this review helpful

Brazilian Lemonade

Reviewed: Sep. 21, 2011
Excellent beverage! Prepared almost as directed... instead of adding the sweetened condensed milk to the blender before blending & straining, I simply stirred it in afterward. Exquisite.
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4 users found this review helpful

Brigadeiro

Reviewed: Sep. 21, 2011
To me, these were just "ok." Sort of like Tootsie Rolls, sort of like cooled but firm hot fudge, but different somehow. I'm not the best judge because my sweet tooth isn't super-crazy. We rolled them in coconut, crushed pecans, or crushed white chips, because it's what we had. Made for a project on Brazil my daughter had to do for her (sophomore) Global Issues class. She said she and her classmates loved them. Of course, give a little chocolate to a bunch of teenagers and most of them will say "mmm. yum!"
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Marshmallow Fondant

Reviewed: May 6, 2011
I SO wanted to LOVE this recipe. However, my first attempt at fondant - a layered peanut butter and chocolate cake for my best friend's b-day, that was supposed to look like a wrapped Reese's PB cup - was disastrous. I followed the recipe to the letter, and I was hopeful after kneading all that powdered sugar, rolling it into a smooth, gorgeous orange ball, wrapping it and throwing it into the fridge. I pulled it out two days later and attempted to roll it out and make my lovely-tasting cake lovelier, but after almost 3 hours - working with it, re-refrigerating it, and working with it some more - I got so frustrated, I gave up on my masterpiece. I rolled it out to be as smooth as I could get it, transferred it to the cake (tearing it, of course), and tried not to react like a young child (crying and throwing things). My cake was SO ugly... and the fondant didn't taste good either or enhance the cake in any way... I guess I'll stick to ganaches, frostings, and glazes. This just was not worth the ingredients or the effort. But at least the cake was delicious (albeit sinfully so). I should say, also, that I absolutely take ownership of my newby-ness, that maybe my inexperience is why it aesthetically didn't work out for me, but, even so, as far as flavor, it wasn't good. We just peeled it off anyway -- like the cake needed to be any sweeter?! Well done fondant looks cool, but like so many things in our culture, it's wasteful and excessive.
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2 users found this review helpful

Blueberry Cream Muffins

Reviewed: Apr. 22, 2011
Oh my goodness! I have been trying to make a decent bakery-grade blueberry muffin for years! I followed this recipe as close to exactly as I could, and it is A-M-A-Z-I-N-G !! I did follow the method exactly (alternating flour mixture & sour cream, which other reviewers suggest to skip - DON'T), but I did 1/2 the recipe for 6 jumbo muffins, and I used 1/2 brown sugar and 1/2 white. I put in slightly more baking soda and vanilla than was called for, but not enough that I think it affected my results significantly. I added no new ingredients, substituted nothing (other than the sugar), nor subtracted anything, and I ended up with 6 beautifully browned, fully baked, gorgeously risen and, most importantly, delicious muffins. THIS is our new go-to recipe for any berry muffin. Y-U-M !! Thank you SO much for sharing!
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D's Famous Salsa

Reviewed: Feb. 23, 2010
I made this recipe in an attempt to replicate the salsa at the best Mexican Diner in our area - Jr. Salsa's. After my first time there, I claimed the salsa "Made my taste buds sing!" It was SO delicious and fresh-tasting; who needed dinner? I was shocked when the proprietor told me he used canned tomatoes! So, I needed salsa for a slow-cooker steak fajita recipe I was making, but Jr.'s is closed on Sundays and Mondays (and I refuse to buy canned/jarred), so I tried this recipe. I used a large can of diced tomatoes and, per the Jr. Salsa proprietor's suggestion, I used a white onion. For personal taste, I used two large cloves of garlic, minced. Word of advice: This salsa cannot be enjoyed immediately. IT MUST BE REFRIGERATED AT LEAST 24 HOURS! This takes away that 'canned' tomato taste, and the fresh ingredients (onion, garlic, cilantro, lime juice) infuse the tomatoes with a lovely, deliciously crisp flavor. Thanks D! Absolutely delicious AND it's time and budget friendly!
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Hot Chocolate - South American Style

Reviewed: Nov. 25, 2009
I LOVED this! I've been looking for a recipe like this for weeks (in honor of my favorite Mexican Restaurant within 300 miles: Junior Salsa's in Arbor Vitae, WI). This is the best recipe I've found so far. I scaled it to 2 servings (albeit for one person: me). I didn't have any sweet peppers on hand, so I skipped it. I imagine it would add another dimension of flavor to this already delightfully unique hot chocolate; I will definitely make this again using the red pepper. This time, however, I added about a 1/2 t. of vanilla extract (for 2 servings, remember) and, for extra creaminess (how I prefer my hot chocolate), I melted 4 large marshmallows as I heated the mixture. (I also used 3 parts milk / 1 part light cream instead of just milk). Sorry for the rate-with-mods, but YUM! By the way, I used Hershey's Special Dark Cocoa Powder (again, with EXCELLENT results); don't know if that makes a difference to others who are considering this recipe.
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Cranberry Hootycreeks

Reviewed: Jan. 20, 2009
INAUGURATION COOKIES!!! My daughter wanted an excuse to bring cookies for her class today, so last night, she asked what we could do that's red, white, and blue. I'd made these a couple of years ago as Christmas gifts, and we all loved them, so I suggested making them with red dried cranberries and the blueberry-flavored (thus blue) dried cranberries we got from our local cranberry grower. With the white chips they'd be very patriotic. She loved the idea, so we got up early this morning and made Inauguration Day Hootycreeks. I doubled the recipe and made them just like a typical drop cookie - creaming butter & sugars, adding eggs and vanilla, then stirring in the already mixed dry ingredients (I added 2 1/2 t. cinnamon.) They didn't spread nearly as much as they did when we made them out of the jar, but they still turned out lovely. I can't wait to hear how they went over at school.
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Banana Cake VI

Reviewed: Sep. 17, 2008
This is my first banana cake attempt, and let me just say I think it's a runaway success! I needed something relatively simple and delicious for my daughter's youth group at church tonight. I whipped this up, put a little batter in a baby bundt (so I could sample it before sharing), and the rest in a 13x9. An hour later: Light, fluffy, moist, subtly banana-y cake. Beautiful! So here's what I used that may have affected the end result - self-rising flour, jumbo eggs, 1 c. white sugar/1 c. brown, reconstituted powdered buttermilk using warm water, and I skipped the lemon juice. Oh, and I added about 1/2 t. (plus a few shakes) apple pie spice (cinnamon, nutmeg, allspice). Finally, I compromised about the temp/baking time: I baked it for an hour at 300... just right. I haven't frosted it yet, but plan to. I enjoyed the baby bundt without frosting... but I'm a sucker for cream cheese frosting, so off I go. EDIT: Well, per other reviewers (and since we often feel frosting is overdone), I halved the frosting recipe. I used 1.5 c. powdered sugar, 1/4 c. butter, 4 oz. cream cheese, and I can't remember if I used 1/2 or 1 t. vanilla. Either way, it was the perfect amount to thinly spread on the cake. I sprinkled cinnamon/sugar on the whole cake when done and chopped pecans on only half. My daughter told me everyone loved it - most of the kids wanted seconds. Thanks for another winning recipe!
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Good Old Fashioned Pancakes

Reviewed: Aug. 11, 2008
I don't know if I was just so hungry and so in the mood for pancakes or if this recipe worked out just that well, but I think these are the BEST pancakes I have EVER made at home! They were light, fluffy, tender, and tasted delicious with or without anything on them. I followed the recipe almost to a T - the only alteration was to add 1 t. vanilla. (I guess, I also omitted the salt because I only had salted butter on hand.) Per another reviewer, I sifted the dry ingredients 2x. Thank you! Thank you! Thank you! I think my search for a pancake recipe is over. :-D
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 16, 2008
I am ~Severed*Consciousness~'s daughter. I bake cookies every tuesday and bring them to my church group every wednesday, and we have them for snack. We made these, and at first though they were going to be too sugary. We tried them and and omgomgomgomgomgomgomg! The light cinnamon is great on these simple, yet delish cookies! Thank you Mrs Sigg for WONDERFUL cookies.
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Brooke's Best Bombshell Brownies

Reviewed: Mar. 4, 2008
My 11 year old daughter just made these (I'm feeling a bit under the weather) and they are THE BEST BROWNIES we've had in ages! A little sliver, fresh out of the oven, with cooold milk. Mmmmm... so good. Her mods: She used 1 stick of butter and 1 stick of Earth Balance stick shortening because that's all we had. She also used 2 c. natural sugar and 1 c. sucanat. Finally, we had no chocolate chips, so my dear daughter happily took a hammer to bagged unsweetened Baker's chocolate (4 squares, I think). The result, honestly, is better than any brownie I've attempted in the last few years. Thanks for a Bombshell of a recipe. We'll be keeping this one!
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Exquisite Pizza Sauce

Reviewed: Nov. 20, 2007
We all LOVED this sauce. It was especially fun because we used it for make-your-own English Muffin pizzas. Flavorful. A total hit!
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1 user found this review helpful

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