Cottonista Recipe Reviews (Pg. 1) - Allrecipes.com (18600385)

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Braided Easter Egg Bread

Reviewed: Apr. 14, 2010
Wonderful flavored bread! The dough was sticky, just like the dough I make for cinnamon rolls, but you just have to use extra flour when you work with it--adding too much extra flour to the dough when kneading will make a tough, dry bread. I sprinkled it with cinnamon sugar, so the whole production smelled delicious! The only issue I took with this recipe is the baking time. I reduced to to 25 minutes, and still thought the bread was overdone. (The raw eggs were still cooked through with this shorter time.) I used the leftover bread to make bread pudding.
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9 users found this review helpful

Black Bean Hummus

Reviewed: Nov. 16, 2008
Try not to cut your tongue as you lick the stuff off your blender blades! I put the paprika in with everything else, because sometimes I don't read directions very well.....
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2 users found this review helpful

Curried Chicken Tea Sandwiches

Reviewed: Oct. 1, 2008
This was great. Next time, I'll double the amount of pecans.
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1 user found this review helpful

Peanut Butter Cup Ice Cream

Reviewed: Jun. 15, 2008
Rivals Ben & Jerry's!!! I doubled the recipe, but used 2 full cans of sweetened condensed milk because I was too lazy to measure. Then I added more milk (not quite to my ice cream freezer's fill line.) because it already seemed thick and rich before it was frozen, and I wanted enough to go around. I also used our homemade peanut butter (it's kind of like Smucker's natural pb.) Served it right away instead of putting it in the freezer overnight. Soooooo good for this 38 1/2-week pregnant mama!
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3 users found this review helpful

Ham Spaghetti Skillet

Reviewed: May 6, 2008
This was awesome--it had the right amount of creaminess and tang. It didn't last long around my kids and my husband. I used significantly less butter to saute the onions and mushrooms, about 3 tsp. I also left out the chicken, because I didn't want to defrost. Thanks, it's a keeper!
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9 users found this review helpful

Smothered Beef Short Ribs

Reviewed: Mar. 29, 2008
This beef was so tender, my children had no problems eating it. It was absolutely delicious, even stone cold! I didn't have red wine on hand, so I deglazed with extra broth. I cut the amount of broth down, as other reviewers suggested, then thickened it with cornstarch and served it as stew the next day. I refrigerated it overnight and then removed the solid fat from the surface.
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3 users found this review helpful

Strawberry Pie V

Reviewed: Mar. 18, 2008
I had high hopes for this pie! I sliced my strawberries instead of leaving them whole. The glaze mix looked firm enough...but after several hours of chilling, I had strawberry pie SOUP! The pie was firmer the next day, but then the crust was soggy and the berries were soft. I don't know if it was slicing the berries that did it or if it was the 2 cups of sugar?? It was VERY sweet and almost tasted medicinal. I took another reviewer's suggestion and added lemon juice, which really helped to tone down the sweetness. Will probably not make again.
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3 users found this review helpful

Pear Honey

Reviewed: Oct. 10, 2007
A word of warning--if you're going to make a half- or quarter-size recipe, cut down on the cooking time! I let mine go, thinking it would be fine, (it was the consistency of thick honey when I stopped cooking) and ended up with pear candy! It got hard after it cooled. Fortunately, it hadn't burned, so a few days later I melted it down and added more pineapple juice to recover the honey consistency.
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87 users found this review helpful

Gingered Tea

Reviewed: Sep. 8, 2007
I used fresh ginger instead of ground, and then strained the tea into my cup. The fresh ginger gave it a nice bite, similar to black pepper in real chai. My husband loved it. We'll be making lots more.
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7 users found this review helpful

Irish Cream Liqueur II

Reviewed: Jul. 27, 2007
Very good. One tip--Add your liquid (milk or whiskey) to your melted chocolate--I had trouble with my chocolate seizing up when I followed the recipe's directions, so I had to remelt it in the double boiler.
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8 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Jun. 11, 2007
Uhh--YUM. I have made this at least 3 times now. Most recently I used rum extract instead of almond, and everyone commented on how good it was. I may try orange extract next time??
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3 users found this review helpful

Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

Reviewed: May 27, 2007
I'm sorry, we just did not enjoy this recipe at all. I burned the garlic roasting it by this method, which may have been my own error, but I did follow the guidelines! And then I was really turned off by the color and texture of the pasta dough. It looked like something other than food. I have made pasta from scratch before, and had it turn out scrumptious, but this pasta recipe was difficult for me to work with--it was very dry and thick, and didn't roll out well, and the end result was terribly heavy and chewy. And like Pumpkin said, some flavors just weren't meant to go together. Maybe it was a huge mental block for us? I usually like "oddball" recipes, but this one doesn't make the cut.
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3 users found this review helpful

Date Bars I

Reviewed: Apr. 2, 2007
Really good flavor. But should have read the reviews first. I followed the directions and ended up not with date bars but with date crumble. Really floury and crumbly and still not totally done even though I baked it 33 minutes instead of the recommended 20-25. And WAAAAY too much recipe for a 9x9!! But mine will still be really good served with vanilla ice cream.
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3 users found this review helpful

Corn and Rice Medley

Reviewed: Feb. 10, 2007
OK this recipe sounds soo weird. Mint? But as the ONLY food I had in my house tonight was rice and (frozen) corn, I tried it. Very, very good! I was skeptical of the mint, but decided to try it since I'm fond of experientation in the kitchen. It was a good move. The frozen corn worked fine, although fresh would be better. And I used dried minced onion since I was even out of onions (and our small podunk grocery store has never heard of a shallot. )
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5 users found this review helpful

Sweet Potatoes

Reviewed: Dec. 21, 2006
For quite awhile now I've been doing something like this for a quick lunch side dish. I slice the potatoes very thinly and lay them out on a sprayed cookie sheet. I drizzle olive oil and then sprinkle creole seasoning on them and bake them at about 375-400 until they are done. (If the thicknesses of the sweet potatoes are at all different, some will burn to a crisp while others will still be soft, so you really have to watch the time.) This is a very kid-friendly vegetable. My son thinks they are a TREAT! We love them with ketchup.
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2 users found this review helpful
Photo by Cottonista

Royal Icing III

Reviewed: Dec. 17, 2006
Thanks for the great recipe. It worked very well for decorating my gingerbread men. I was glad to find a recipe that didn't need powdered egg white.
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3 users found this review helpful

Candy Cane Fudge

Reviewed: Dec. 17, 2006
My husband helped me make this fudge--that's how eager he was to try it! It was worth his effort. I didn't add the food coloring, because I wanted white fudge. I also sprinkled an extra cup of candy canes over the top (for extra good looks), which resulted in too much peppermint. Next time, I'll just mix in 1/2 the candy cane amount into the fudge and reserve the rest for the top. Great, easy recipe that is a perfect addition to cookie plates.
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36 users found this review helpful

Wild Rice Chowder

Reviewed: Oct. 14, 2006
I was looking for the perfect recipe to use my wild rice--and I found it! I made this soup for a "tail gate" meal during this year's harvest. My father-in-law said, "There's nothing wrong with this soup," meaning he really, really liked it. My husband agreed that it was a keeper. A change I made was reducing the broth to about 6 cups because I only had about 1 cup wild rice, and I like my soup to be thicker. You absolutely must season this soup, or it will be bland! I used creole seasoning to flavor instead of salt and pepper (creole is a staple in our kitchen). Thanks for the awesome and EASY recipe!
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8 users found this review helpful

Coconut Poke Cake

Reviewed: Oct. 4, 2006
WARNING: This cake will do evil things to your bathroom scales. It will sabotage any coconut-lover's best efforts at self control. I had definitely better not make it again for a while! When you try it, make sure to puts lots and lots of holes in it--with something bigger than a table fork--especially in the center of the cake, and also pour the cream of coconut/milk mixture over it in increments, so that the middle of the cake can absorb some. I toasted my coconut to put on the top, and didn't use quite 8 ounces. Next time, I will only sprinkle the coconut on half of the cake. My husband likes coconut flavor, but hates the texture of it. Then we can quietly devour it together.
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3 users found this review helpful

Barley Bake

Reviewed: Sep. 13, 2006
This was good, but just not a massive hit.
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1 user found this review helpful

Displaying results 1-20 (of 37) reviews
 
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