CHELLENE Recipe Reviews (Pg. 1) - Allrecipes.com (185364)

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Pumpkin Cookies VI

Reviewed: Oct. 8, 2007
This is one of my all time favorite cookies. I JUST made these and I couldn't stop eating them. I do agree that they need to be cooked a bit longer, closer to 12 minutes. The only adjustments I made was to omit the raisins and adding 2 TBSP of ground flax seed. I LOVE the flavor flax provides not to mention the added protein and other benefits. I think next time, I will try to make a healthier version using more oats and applesauce instead of oil. Thank you for sharing this recipe. I believe it will become a family tradition in my home.
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26 users found this review helpful

Cream Cheese Bars II

Reviewed: Nov. 13, 2008
This is one of my all time favorite desserts. It's so easy and so yummy. I like the finishing touch of melted butter and cinnamon/sugar on the top. It's best served slightly warm, but not too warm or the cream cheese oozes everywhere. If you like the flavor of cheesecake, but want a simpler, faster receipe, this is the one.
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2 users found this review helpful

Seven Layer Taco Dip

Reviewed: Dec. 7, 2008
Loved this. I made this for a recent Christmas party and it was delicious. Plus, I have friends who are vegetarians, so this is perfect for the non-meat-eaters. I did omit the lettuce as I heard someone else say that it wilts. And for those who like a little kick, adding a jalapeno with the green pepper would give it some nice heat. Thanks for the recipe.
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2 users found this review helpful

Cream Cheese Squares

Reviewed: Jan. 3, 2009
I have been making these for years and always enjoy these. They are a hit with family and friends and they seem to get eaten very quickly. I've made it with and without the sugar/cinnamon mix and melted butter on top. I recommend always adding the butter and sugar/cinnamon. It takes this dessert to a whole different level.
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Baked Teriyaki Chicken

Reviewed: Jan. 5, 2009
Delicious. This sauce is very tasty and I love the thickness. you absolutely need to double recipe. That ensures you have enough sauce to dribble over some sticky rice. I would not consider it spicy at all though. You could put crushed red pepper or Korean hot pepper paste to kick up the heat. My kids even enjoyed this and that is an achievement.
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2 users found this review helpful

Russian Tea Cakes I

Reviewed: Jan. 5, 2009
This is exactly what I was looking for. A friend of ours was in town from Beijing and he mentioned missing my grandmother's Russian Tea Cakes. She baked them every year during the holidays. I found this recipe and not only did he enjoy them, but I did too. It brought back many fond memories of my grandma baking at Christmas time. Thanks so much for the recipe and for sparking some wonderful memories.
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1 user found this review helpful

Broiled Scallops

Reviewed: Feb. 1, 2009
These were outstanding. Exactly what I was looking for when I made dinner for my husband and I last night. It was simple and delicious. I was worried about it being too simple, but they came out perfectly. The scallops were not overdone, the flavor was just right. The three other ingredients do not take away from the natural flavor of the scallops at all. The only change I had to make was with the garlic salt. I did not have any, so I substituted with onion salt and it turned out to be delicious. This is one of my all time favorites and I hope to make it for family/friends next time.
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Chicken Pot Pie IX

Reviewed: Feb. 8, 2009
Outstanding recipe. I was looking for the perfect winter comfort food and this was it. I've made pot pie the 'quick way' with cream of chicken and biscuit mix. I think I can throw that old recipe out. This was so tasty and creamy and real-tasting. My family devoured it and my dad who normally eats like a bird had two substantial helpings. I did make a couple changes though. 1). I prebaked the bottom pie crust for about 10 minutes, then let it cool. 2). I used a rotisserie chicken, pulled off the bone and diced. It was a time saver. 3). The recipe calls for throwing out the water that you use to boil the chicken and veggies. Don't pour it down the drain, but reserve it and use as part of your chicken broth for the sauce. That juice has so much flavor in it. 4). I did add about 1 tsp. of garlic powder but I didn't need much else in terms of spices (except salt & pepper). The rotisserie chicken has all the flavor in it you need. 5). I doubled the overall sauce mixture, but I still used 1/3 cup of flour and about 1.5 TBSP of corn starch. 6). I let the mixture slightly cool before pouring over chicken/veggies. This way it was able to thicken even more. I'm sure I will be making this again sometime soon. This is the best pot pie ever!
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Smothered Beef Short Ribs

Reviewed: Mar. 10, 2009
These are wonderful. I just made them for dinner and my husband couldn't stop eating it. He said that he would serve this in his restaraunt. (He doesn't actually have one, but he always talks about the restaraunt he would love to own and what would be on his imaginary menu). He kept asking me about the recipe and what was in it because he said there's something in it that he really like. He was sopping up drippings with crusty bread. The only things I changed were adding a splash of Worchstershire (sp?) to the veggies and I didn't have celery so I omitted that. This was a winner.
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Home-Style Scalloped Potatoes

Reviewed: Apr. 14, 2009
I made this dish this evening and it was so yummy! I think it needed a little more salt, but it was so creamy and delicious. My kids loved it and the 4 year old had a second helping. So that's always a good sign. Thanks for the recipe.
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Cheesy Ham and Hash Brown Casserole

Reviewed: May 4, 2014
I recently made this without the ham and it was fantastic. Another reviewer said to stick with cream of potato and not to substitute. I followed those instructions but didn't think it would make that much of a difference. It did. I made this again and tried substituting potato soup. Not good. If you stick with the recipe the results are delicious.
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2 users found this review helpful

Texas Caviar I

Reviewed: Jun. 27, 2009
This is going to be a summer dish hit! I just made this pretty much as instructed but I omitted one jalapeno and added a can of baby white/yellow corn. Yum, yum, yum! I wanted to let it sit overnight so I can serve at a function tomorrow, but my husband, my oldest son and me kept eating it as soon as it was made. I know it will be even tastier tomorrow after the flavors marry. I can't wait to take this to upcoming summer outings. Maybe I should take copies of the recipe....just in case. :-)
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6 users found this review helpful

Bananas Foster II

Reviewed: Mar. 13, 2011
Are you kidding me?? You know a dessert is good when you serve it to your family and they take a bite and give you a speech-less wide eyed look (like they can't believe you made it yourself). This dessert rocks! I omitted the rum and substituted pecans instead of walnuts. I served over warm crescent rolls. It's like something you would taste in an upscale restaurant. Yeah! My husband was amazed.
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4 users found this review helpful

Oven-Fried Pork Chops

Reviewed: Sep. 19, 2011
Delicious. I haven't been cooking a lot lately and my family enjoyed these immensely. My husband liked them so much that he said he didn't know who cooked because it couldn't have been his wife. Nice. Anyway, thanks for the recipe. It made a wonderful dinner with red-skinned baked potato sections and seasoned, cooked carrots.
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3 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Nov. 25, 2011
Why buy pumpkin pie when you can make this? Such an easy pie to make and so delicious. I followed some other reviewers' recommendations: I melted the ice cream in the microwave until WARM. I used room temp eggs and I forgot to de-thaw the frozen pie crusts (took a short cut and chose not to make home-made crusts) so I put the crusts in the pre-heated oven for a couple minutes to quickly de-thaw them. Be careful they don't start baking if you do this though. :-) I added about a teaspoon of vanilla and cut the sugar to 1/2 cup. I don't think I added enough nutmeg or maybe I just like a little more nutmeg flavor in my pumpkin pie. I will probably increase the amount of nutmeg next time. All in all, delicious. My family enjoyed it and I think this will be a new tradition for me.
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Delicious Ham and Potato Soup

Reviewed: Jan. 29, 2012
Outstanding recipe and perfect for a cold, winter day. I doubled the recipe and added a can of cream of chicken soup since I had no bouillon. I needed to add some extra salt and may need to add more milk to it since it's gets thicker as it sits. This is a keeper. I'm sure I'll be making this again.
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Shannon's Smoky Macaroni and Cheese

Reviewed: Dec. 23, 2012
Absolutely delicious. Not everyone likes the smoky flavor of gouda, but for those who do, this will be a hit. I would suggest using just a dash of the cayenne for the topping or remove it all together. This is definitely a grown up version of man-n-cheese.
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Bodacious Broccoli Salad

Reviewed: May 20, 2013
One of my favorite recipes. I just made this for a scouting event and thought I would be able to bring leftovers home. Wrong! It was devoured and I had two people ask for the recipe. It was easy for them to remember the name 'bodacious broccoli salad'. Some tweaks to make it perfect: 1) use less onion. I love red onion but a 1/2 onion would be enough. 2) go light on the red cider vinegar. Definitely taste the dressing as you make it to be sure it has the right amount of tang or sweetness for you. 3) adding a 1/2 cup of dried cranberries was perfect in this. I can't wait to make this again. I may try sunflower seeds next time. Thanks for a great recipe.
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Chocolate Caramel Brownies

Reviewed: Dec. 17, 2013
This is the ooey, gooey brownie that everyone will want to eat. I made these and my family as well as co-workers LOVED them. They can be a little challenging to prep and make, but very much worth the effort. I used a mixture of rolo candies and caramels. The Rolos melt faster but I wouldn't want to use only Rolos since they are not as solid as the bulk caramels. You really do need to wait until they are completely cooled before cutting. They are rich enough that you can get away with cutting them into smaller pieces. The 9x13 pan can produce 24 smaller squares or 15 larger ones. Depends on how many you want to serve and how rich your guests like their brownies.
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