angelfood Recipe Reviews (Pg. 1) - Allrecipes.com (18645508)

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Classic Rice Pilaf

Reviewed: Dec. 4, 2012
Hands down the go to side for a dinner group when you need rice and don't want to have to cook as guests arrive. Made recipe and a half (3 cups rice) as directed sofetning the onions in the pan and then added the seasonings and broth to that before stirring into jasmine rice (all I had on hand). Didn't really get any kick from the cayenne. Turned out perfect, but will maybe add garlic or seasoned salt next time with some other herbs for extra flavor. Seems very versatile, could probably even add a little tomato sauce and cumin for a spanish rice.
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12 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Sep. 24, 2007
I have often wondered what the key ingredient to my favorite restaurant alfredo sauce that is always missing in mine and I am fully convinced now that it is the cream cheese. I have never made it this way and am on my way to perfecting the above mentioned! I do prefer fresh garlic, so chopped up two cloves instead of the powder. I also toned down the parmesan flavor a little by adding some mozzerella towards the end. Not a huge parm. fan, so this was powerful, but you can easily play with other Italian cheeses after making it the first time to get an idea what you're dealing with. If you're having problems with it separating, I would have to say you're trying to rush it or have the heat too high. I used the whipped cream cheese because I thought it would melt better and it took a few minutes to come together before I could add the milk, but it did get creamy. It took a good 20 minutes on the right temperature after adding the milk etc. to get it hot and creamy to let the cheese fully melt at a good pace. Not understanding what the complaint with making too much is all about. I poured it over 1 lb. of hot pasta and it stuck perfectly and wasn't too much. I made 2 lbs. after reading the reviews and it was a waste of noodles!
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9 users found this review helpful

Pumpkin Roll I

Reviewed: Nov. 26, 2005
If I can bake this anyone can! This was so easy and everybody cleaned it off the plate. I made two for a women's brunch and it was the first and only thing to completely clear off the table. I did take the advice of the woman who said she used the allspice frosting filling. I thought the frosting recipe looked like it would be too sweet, so I just added a 1 tsp of allspice to the cream cheese filling from this recipe and it made the perfect addition. Yum!
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33 users found this review helpful

Sausage Brunch Casserole

Reviewed: Nov. 26, 2005
How much easier can it get? I wanted more of an egg casserole, so I made it with 12 eggs and the right equivalent of milk. It baked for 30 minutes instead of 15(make sure you watch it, it browns fast once the eggs are done). I also used 2 cups of crumbled bacon and 2 cups of cheddar, since that's what I had on hand. Everybody wanted the recipe! :)
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1 user found this review helpful

Grandma's Green Bean Casserole

Reviewed: Dec. 28, 2006
Green bean casserole is a tradition in our house for every holiday. After eating the standard for years, I will never go back. This recipe is so good that everybody is in awe trying to figure out what is different. The recipe is a must to bring along because people will definitely ask for it. I have made it twice. The first time exactly how it is directed and it was great. The second time off memory, so I goofed and forgot the sugar and stirred in the cheese, which I actually liked even better. I think it gives it a richer, creamier texture. You just can't go wrong. The ritz and sour cream completely do away with that processed flavor you get from the mushroom soup/french onion recipe.
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1 user found this review helpful

Double Cherry Pie II

Reviewed: Dec. 28, 2006
I agree that this is a perfect combination of sweet and sour. I made mine the night before and had no problems with it being runny. I may have added a few more cherries, since I eyeballed it and was filling up a deep dish pie plate, but it came out great and I didn't change anything else. I buy the dried cherries in bulk and this is a great way to use them up! I love the texture they give to this pie!
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1 user found this review helpful

Buffalo Chicken Dip

Reviewed: Jan. 1, 2012
I would give this 5 stars if it used real chicken! 10 oz. is not enough, either. After reading reviews and looking at photos, I decided to alter a bit and normally HATE reading reviews when someone hasn't tried the original. I would think adding liquid ranch could be what is making this too oily for some. I used ranch powder instead. Texas Pete's gave it great flavor. 1 lb. chicken, hot sauce, cream cheese (at room temp melts right in), 2 tbsp. ranch powder, 1 cup fine shredded cheddar mixed in and bake with light layer on top. The only thing I would like to try is adding 1/8-1/4 c. blue cheese crumbles mixed in to the recipe and maybe add some to the cheese mix on the top. The color didn't bother me since it's buffalo chicken and a lot less messy than the real deal. Tortilla chips and celery were a hit! Yum!!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 4, 2012
I have made this recipe several times, all successful. I do prefer the diced onions and I like to use heavy whipping cream instead of milk. I have used both sliced and diced potatoes with the same results. If you follow step 3 and have made cheese sauce before, you can gauge if it's going to be soupy or not and adjust with extra or less cream/milk and cheese as needed. If you have not made cheese sauce before, it has to warm slowly and be thick (gravy-ish) before adding the cheese and sometimes I have to add a little more cream once I do add the cheese. If you heat it too fast and curdle the milk, you will get the globs of cheese everyone has talked about. It does separate a little in the oven (though far less if you make the cheese sauce correctly), as you can see from the photos, but it's cheesy goodness and my family has never complained. I just use whatever cheese I have on hand, sometimes blending several together, and have never had a problem. Parmesan adds a nice flavor.
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7 users found this review helpful

Asparagus Cashew Rice Pilaf

Reviewed: Nov. 26, 2005
I was impressed with the flavor combo! I prefer the texture and flavor of sauteed asparagus and it's just as easy. I cooked it over medium heat with some olive oil and garlic for a few minutes and added that instead. The little bit of extra flavor helped make it as good as it was. I think I'll also chop the cashews a little and toast them the next time. The raw ones just didn't do it for me.
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2 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Nov. 26, 2005
Very good! I think the type of wine you use can really make a difference. A nice Pinot Noir from the west coast will work, or a cheaper bottle of french wine for those who didn't know the difference between burgandy and others. It needs more than just any "red wine". I also prefer it with the mushrooms that everyone else suggested. Guests rave!
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4 users found this review helpful

Baked Potato Soup

Reviewed: Dec. 4, 2012
Great starter recipe to eat as is or season and adjust to your liking.
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1 user found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Nov. 26, 2005
I agree that the wine is overpowering and takes away from the potential here. Pork is tender, but has no flavor. I think maybe add some worcestershire and 1/2 broth, 1/2 wine. Not big on the onion soup and wine combo, it was just okay.
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3 users found this review helpful

Jim's Cornbread Stuffing

Reviewed: Nov. 26, 2005
I don't know if I'll try this again. It sounds like a good concept, but it needs to be played with. The seasoning wasn't quite right, either. Sorry Jim, I'll be hunting for another cornbread stuffing recipe. :(
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13 users found this review helpful

Neiman Marcus Chocolate Chip Cookie

Reviewed: Nov. 29, 2005
This recipe is a little off. Nice try...
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0 users found this review helpful

 
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