Heather Recipe Reviews (Pg. 1) - Allrecipes.com (18654067)

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German Chocolate Thumbprint Cookies

Reviewed: May 13, 2012
Not sure why so many people have had trouble with these cookies spreading or having to add flour. I made this recipe exactly as written and had no trouble at all. Perhaps people are not paying attention to how much filling to add to the cake mix portion? I didn't get 5 dozen cookies out of it but didn't really try to accurately measure the amount of dough I used either. And though they are not that attractive, German chocolate cake isn't either, so I think if you like German chocolate enough you care more about the taste than the appearance.
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3 users found this review helpful

Slow Cooker Jambalaya

Reviewed: May 10, 2012
My favorite part about this dish was that it came together quickly and with basically minimal effort, but I couldn't make it again without changing some things. The recipe didn't say whether or not to drain the tomatoes, so I didn't, and found the end result to be more like the consistency of a stew. (Besides the fact that my Cajun husband pointed out that true jambalaya doesn't have tomatoes anyway.) So next time I would either drain the tomatoes or eliminate them altogether. Also, it was way too spicy for our kids, to the point that they couldn't finish their dinner, so I would use less than the 1 T. of Cajun seasoning that is called for. This isn't nearly as good as my homemade jambalaya, but I will keep the recipe because I typically have all of the ingredients on hand and it's easy to throw together on those days that you're rushed or haven't planned, even if you don't put it in the crockpot until 1 p.m.
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20 users found this review helpful

Raspberry and White Chocolate Roll

Reviewed: Jun. 2, 2011
The only reason I'm giving this a two is because I really like the filling. But I will never make this dessert again. I took the meringue out of the oven after 10 minutes like the recipe states, and couldn't get the parchment paper to come off. It kept ripping the meringue which I finally noticed wasn't even cooked all the way. I manuevered it back onto the pan and baked it another 10 minutes, which only helped a tad. The filling was so thick after adding the chocolate that trying to spread it over the meringue only made it rip further. It was easy to roll, but the filling was coming out of all the cracks. When I opened it to eat it, it let out a smell like a container full of deviled eggs an the meringue was kind of soggy in spots. It seems to me that it would be easier to make an angel food-based jelly roll and then use this filling. I won't even bother to attempt the meringue part of this again, it's not worth the waste of my time and ingredients.
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2 users found this review helpful

Polka Dots

Reviewed: Jun. 2, 2011
I couldn't rate these a five because I don't like white chocolate and therefore didn't make this recipe as written, but I chopped up York Peppermint Patties instead and got rave reviews on these. I would definitely use parchment paper for these and err on the side of caution with the time. I also noticed that these spread differently depending on which brand of brownie mix you use. When I used Duncan Hines mix they spread really flat and crispy and only needed 8 minutes to bake. Pillsbury brownie mix resulted in a puffier cookie that needed about 9 minutes to bake and came off the cookie sheet easier....another reason I couldn't quite rate these a 5, the recipe is not consistent. Not a fault of the poster, just a matter of fact based on my making them two times with different brands of product.
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3 users found this review helpful

Bar-B-Que Sauce

Reviewed: Mar. 11, 2011
I made this exactly as written and thought it was great. Sweet and a little hot all at the same time. I had some extra meatballs in the freezer that I wanted to defrost and cook for dinner, but was out of my usual sauce ingredients, and this was a great replacement. Not only will I make this again, but I like knowing that it's full of normal ingredients unlike some of the things in bottled bbq sauce.
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1 user found this review helpful

Pineapple Cranberry Chicken

Reviewed: Feb. 25, 2011
This went over pretty well at my house. I added some broth to the sauce like other reviewers suggested so it would be a little "saucy" and we served it over mashed potatoes. Will probably try it again without the broth just to see the difference.
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1 user found this review helpful

Sour Cream Lemon Pie

Reviewed: Jan. 6, 2011
I made this exactly as written, but after tasting I ended up throwing in about double the lemon zest before I poured it into the crust. It tastes wonderful but doesn't hold it's shape well, so I would be hesitant to serve it to guests because it would be a sloppy mess. But if you don't care what it looks like once it's plated it's definitely a keeper. I went back for more after my first piece.
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13 users found this review helpful

Kendra's Maid-Rite Sandwiches

Reviewed: Dec. 31, 2010
These were a nice change of pace from sloppy joes, but I don't know that anyone in my house would ever request them since my son didn't like them and my husband and daughter didn't say anything. I liked that the ingredients are something I always have on hand, but I had to almost double the sauce ingredients. When I got to the simmering part the meat tasted a little bland and was so void of liquid it wouldn't hold together. Afraid of it burning while it sat there for 20 minutes I threw in some more of each ingredient and added some garlic powder as well. I would make this again if I needed something to throw together, but I don't find myself serving it to company or adding it to my cooking repertoire on a regular basis.
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4 users found this review helpful

Chicken Shepherd's Pie

Reviewed: Aug. 30, 2010
As other readers stated, this is a pretty dry dish. I even added cream of chicken soup (from scratch, not a can) and still think it could have used a bit more liquid. I also didn't like the red peppers in the dish. They didn't mingle well with the other ingredients and were too crunchy. My family liked the addition of peas, but we still had to add more salt and pepper to the dish at the table, and I think next time I would use more garlic in the mashed potatoes. This recipe has potential, especially since my 6-year-old asked for seconds, but I will definitely be making some changes to the recipe.
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3 users found this review helpful

Cinnamon-Sugar Popcorn

Reviewed: Jun. 19, 2010
This is super easy to make, which I loved. Since so many other raters mentioned the sauce was high maintenance on the stovetop, I took the suggestion of another person and made mine in a glass Pyrex measuring cup. Worked great that way and was easy to pour right in. I thought it tasted good, but I wouldn't call it phenomenal or anything. I thought the sauce should have been doubled, but the person I gave it to as a gift liked it the way it was and thought more may have been too much. Thinking maybe a little more, but not quite doubled, would probably be perfect. Will definitely keep this recipe and I think it would make nice, inexpensive teacher gifts, but I still plan to try a few other popcorn recipes I've found on this site as well.
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1 user found this review helpful

Orange Sauce for Crepes

Reviewed: Jun. 13, 2010
Tastes okay, but gets hard way too quickly to even bother serving to people. I won't make it again.
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1 user found this review helpful

Creamy Blueberry Pie

Reviewed: Jun. 13, 2010
The only reason I can't give this pie a 5 is because I didn't follow the recipe as directed so I can't say that the recipe as written is worth 5 stars. After reading some other reviews I reduced the sugar to 3/4 cup and increased the sour cream to 2/3 cup. That being said, with those two changes I must say that this pie was fabulous. My husband can't eat enough of it and he doesn't even like fruit desserts. It's a recipe worth keeping for sure. Next time I think I might reduce something in the streusel, either the butter or the sugar. It makes a lot of streusel which I love since most recipes don't have enough, but it was a little too rich/sweet. Don't pass up this recipe!!!!!!
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1 user found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Apr. 24, 2010
My 6-year-old and I really liked this a lot, but I agree with my Cajun husband that it was a little thicker than gumbo is supposed to be. I'll make it again for sure, but will probably thin it out with some broth or water to suit his tastes. If you are looking for something the consistency of a stew this will probably suit your tastes, otherwise be prepared to add more liquid than the recipe calls for. Also, I omitted the salt and used 1 1/2 tsp. of Tony Chacherie's seasoning and the spice was just right.
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1 user found this review helpful

No Bake Cookies V

Reviewed: Aug. 15, 2009
I made these EXACTLY as written and they got hard in the saucepan before I could even get them on the wax paper. I tried to pile it all into a 9x13 and smash them down while they were still hot in hopes of cutting them into bars, but that didn't work either. Don't know how everyone else had such good luck.
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5 users found this review helpful

Pretty Chicken Marinade

Reviewed: Aug. 7, 2009
My picky husband and hard-to-please autistic 5-year-old asked for seconds, so this will definitely be a keeper for us. I made it exactly as written except I left out the liquid smoke because I don't like that taste. Also juiced a lemon instead of using store bought lemon juice. Looks as good as it tastes.
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4 users found this review helpful

Cheeseburger Egg Rolls

Reviewed: Jul. 11, 2009
This was a hit at my house, something rare with a 3 and 5 year old. I did change the filling a bit. I made half of it the way it was written and for the other half I used the meat, cooked and crumbled bacon, onion, bbq sauce and cheddar cheese. One pound of meat definitely is not enough to use all of the egg roll wrappers, but it easily fed my family. Like someone else suggested, I thought it wasn't enough oil, but I just let them cook on one side and then flipped them. It was less than 4-5 minutes on each side, but just watch them and you'll be fine. I'm definitely making these again.
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10 users found this review helpful

Raspberry Chocolate Bars

Reviewed: Jun. 10, 2009
These taste phenomenal but I gave them a 4 because you can't make them as written. Since other readers said they were too thin in a 9x13 I made mine in an 11x7, which I think was perfect. However, there's no way you'd get 48 servings out of them, even in a 9x13. In an 11x7 my husband and I each had dessert 3 times, so basically 6 servings. The other problem I have with the directions is step #4. If you're just supposed to sprinkle the chocolate chips and spoon the raspberry mixture on top, you get a lot of crust peeking through. I ended up just spreading it all on top like a frosting, leaving some edge of the crust showing. It looked pretty and evenly distributed the toppings.
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19 users found this review helpful

Raspberry Chocolate Chip Muffins

Reviewed: Jun. 10, 2009
Unlike other readers I did not find these to be dry, but it might be because I use applesauce instead of oil in my baked goods, and that usually keeps them a little more moist. Everyone that ate these loved them, and they do taste wonderful. The only reason I rated them a 4 is because they are horribly ugly to look at. The combination of the berries and the chocolate turns them a funky gray-ish color. So I don't know that I'd serve them at anything fancy or upscale, but if you want something for family/friends and don't care about presentation then these would be perfect.
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2 users found this review helpful

Apple Chicken Quesadillas

Reviewed: May 31, 2009
I didn't make these as written so I don't know that I can rate it as such, but I only made two changes and really liked it. Instead of tortillas I used crescent roll dough to make them into turnovers instead of quesadillas. I needed 3 cans of dough; unrolled them to make 12 rectangles. Flattened them out, but a scoop of mixture on half, folded them over and then sealed them with the tines of a fork. Sprayed the tops of each with olive oil spray and sprinkled with sesame seeds. They came out perfectlly baked at 350 degrees for about 18 minutes. Part way through making them I got the idea that they might be even better with bbq sauce, so I put in 1/4-1/3 cup, just enough to incorpate with the other ingredients, not make it saucy. I ate one of each and like them better with the bbq sauce. My husband ate two, my five-year old wouldn't touch them, but my three-year old ate half of one. I rated them a 4 out of 5 simply because they're a little different and might not suit many tastes, but I think I'll make them again myself.
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2 users found this review helpful

Slow Cooker Chicken Creole

Reviewed: Mar. 28, 2009
This recipe didn't really do anything for me. I took the suggestions of others and added 1 c. broth and some tomato paste, which was a great idea as far as making more sauce. I was worried that I'd seasoned the chicken too much with salt, pepper and a very liberal amount of Tony Chachere's, but this dish was still pretty bland. I'd added extra garlic as well. I used frozen chicken breasts and after 7 hours on hi they were perfectly tender, but overall I could take or leave this recipe. It's great for convenience since I typically have all of the ingredients, but I certainly wouldn't serve it to company.
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2 users found this review helpful

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