phoenix__rising Recipe Reviews (Pg. 1) - Allrecipes.com (18657928)

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Cheddar-Thyme Flaky Biscuits

Reviewed: Jan. 25, 2011
With all the five star ratings, I admit that I was rather disappointed at the results. I made this recipe exactly as written. The biscuits were way too sweet for my liking (they were almost cake-sweet), and there was also too much salt in them, as I got an after-taste of salt when I took a bite. I did eat two biscuits to make a good judgment. One on the day I baked them, and one the next day, microwaved. They were a little better the second day. The real problem with the recipe is that the flavor of the biscuits are just out of balance. They did rise nicely, however, hence the 2 stars. I think that this recipe might have potential, but I haven't decided if I will try it again with some alterations, or just look for another recipe. Thanks for sharing this recipe, but I'm just not too sure about it.
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1 user found this review helpful

Baklava

Reviewed: Dec. 29, 2009
This recipe got rave reviews at 2 holiday parties and from family and friends. It is the best! I only used one roll out of the 16 oz. phyllo box. I did not cut the dough in half. I unrolled the dough, put it on a cookie sheet, covered it with a piece of saran wrap and a wet hand towel. I recovered the dough each time I took out a sheet. I used whole sheets of phyllo and put them into my 13x9 glass baking dish. The sheets were a little large, but I just buttered and pushed them down a bit and it worked fine. At first, the butter was hard to spread and the phyllo tore. I put the butter in a small mixing bowl in the microwave and made it creamy (but not liquid), then used a pastry brush to really slop it onto the phyllo. Bottom layer was 2 sheets, in between were 1 sheet layers each buttered individually, and the top was 8 sheets. Each layer also got 3-4 T of chopped walnut mixture. The SECRET to this recipe is buttering and topping every single sheet and using a quality honey. (I bought my honey from a local bee keeper. at the farm market.) Other than procedure, I didn't change a thing in this recipe. The sauce and everything is perfect as is. This recipe will be a Christmas Eve tradition from now on. Enjoy it with authentic Espresso or cappucino, and it's even more phenomenal. Thanks for a wonderful recipe. This is a keeper-- and now that I'm done with my review, I have to give 9 other people the recipe who asked me for it!
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3 users found this review helpful

Vegetarian Cottage Cheese Patties

Reviewed: Nov. 10, 2009
I made these last night for dinner and my meat loving husband gave it 4 out of 5 stars. I only used 1/2 of the onion soup packet based on other reviews. I used egg beaters and nonfat cottage cheese. I did add in about a half a cup more of organic rolled oats than the recipe called for because the mixture was too thin to make into patties. Even after adding the extra rolled oats, the patties wanted to break easily, so I made them kind of small (they fit in the palm of my hand), laid them in bread crumbs and coated them generously, then put them in a preheated electric skillet with some extra light olive oil and fried them at 350 for 5 minutes per side. Don't flip them too early, or they will break. I then placed the fried patties in a 13x9 dish as the recipe states. I did use one can of cream of mushroom, milk instead of water, and I added 1/4 cup of sour cream per another reviewer. My husband and I decided it needed a little more flavor, and we added natural salt. It was perfect. We both like these a lot and I will definitely be making them again. They are very filling and tasty.
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Chocolate Crinkle Cookies

Reviewed: Nov. 10, 2009
These cookies are really very good. They have a little bit of a strange texture, kind of a cross between a brownie and a cookie, but the taste is so good that you don't mind. It is true that the batter looks like cake or brownie batter when you first mix it, but I put mine in the freezer for two hours before rolling it into balls, and it worked out fine-- although the dough did break my pampered chef cookie scoop. It warms up and gets sticky quickly. I rolled 12 balls at once and dropped them into powdered sugar, coating them thickly. I took another reviewer's advice and baked the cookies, one sheet at a time, on the second slot from the top of the oven. It took 12 minutes, then I let them sit for a full minute on the cookie sheet before moving them to a wire rack with a cookie spatula. None of the cookies broke, and none were thin. They puffed up nicely and look gorgeous. I got 60 cookies total using a teaspoon measurement, but the yield would have been higher if my husband and I could have stayed out of the dough- it was so good we kept eating it! I will keep this recipe and make these for Christmas, and I might just add some LorAnn Black Walnut flavoring to the next batch. These cookies are so good, and I think they'll make a beautiful and tasty addition to the Christmas cookie assortments I make for friends every year. I suspect that the previous reviewer either had dough that was too warm, or cookie sheets that weren't cool enough before use.
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4 users found this review helpful

Waldorf Salad II

Reviewed: Oct. 30, 2009
I can't begin to tell you how many recipes for waldorf salad I tried from this site and elsewhere before my husband finally said that "the sauce" was exactly right. I have to agree that this is by far the best recipe for waldorf salad. I think what makes it so good is the heavy cream and the nutmeg. When I made it, I used red delicious apples (because they are my motherinlaw's favorite apple), but I think it would be good with a less sweet apple, like a jonathan or macintosh, too. I used red, seedless grapes. My motherinlaw, who is 93, said it tastes like the waldorf salad that she made. At her age, I think she knows what traditional waldorf salad should be like, and this is it! Use fresh lemons, because that keeps your apples from browning as well as giving a little zip. I always prefer fresh lemon juice over concentrate. Thank you, June, sharing the perfect Waldorf salad recipe. My search is FINALLY over! :-)
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10 users found this review helpful

Greek Tomato Salad

Reviewed: May 6, 2009
My husband and I LOVE this recipe, and it gets rave reviews from others, too. I've taken it to the beach, on picnics, to holiday parties, served it for luncheons, and even had it with dinner. I've been making it for the past year now, and I just realized that I never reviewed it. This recipe is 5 stars, all the way. It tastes even better the next day. It gets a lot of juice in it overnight, but it's really good. The only thing that I do differently from the recipe is that I cut the tomatos into 16 rather than 8 pieces. This is a fabulous recipe that is a regular at my house now. Thanks a million for sharing it.
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6 users found this review helpful

Strawberry/Rhubarb Crumb Pie

Reviewed: May 6, 2009
5 stars for taste, 4 because there are issues with the recipe.I used fresh rhubarb and strawberries, 2.5 cups of each. I used 6T of flour instead of 2T, but I still got a very runny pie. I think that the baking time is too short and the temp too low. Next time, I will set the pie on the lowest rack at 450 and bake 15 minutes, then change setting to 350 for another 40 - 45 minutes. I will still use the 6T of flour inside the pie. For the topping, I will reduce the butter to 1/4 cup (which is 1/2 stick). With these changes, I think that the consistency will be right. If not, then I'll omit the egg. I left the 1 cup of sugar in. It is sweeter than rhubarb pie usually is, which made me like it better. If you really like the tartness of rhubarb, you might want to cut it back to 3/4 c. Don't forget that the sweet/sourness of the strawberries can also affect the amount of sugar that you add. I used rolled oats for the topping. This pie has an excellent taste. It can easily be a 5 star with the corrections.
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1 user found this review helpful

Chocolate Covered Easter Eggs

Reviewed: Apr. 5, 2009
I have a lot of different comments for this recipe. This recipe would have been rated 5 stars except that the measurement given for the cocoa powder was wrong. Next time, I'll start with 1/4 cup and try that. I had to make another batch of eggs to add dough to the chocolate section, and I threw out much of the original chocolate mix. The overall recipe is a good one. I made miniature eggs and they worked out great. The chocolate eggs turned out very like rich, dark chocolate truffles which I covered in white chocolate. All of the eggs are getting rave reviews. Variations I'll try next year: mix together chocolate dough and coconut dough and top with an almond; add raspberry extract in the chocolate eggs; orange for the vanilla dough; wrap vanilla dough on a maraschino cherry and dip, etc. I used Guitard's chocolate, but I recommend Wilton's as Guitard's is hard to work with. Mark cookie sheets or chocolates so you can identify them after dipping. Shape all of your eggs on waxpaper lined cookie sheets before starting dipping. Make a lot of room in fridge for chilling dough.
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47 users found this review helpful

Whitechapel Shepherd's Pie

Reviewed: Feb. 9, 2009
My husband and I loved this recipe as did my mother and father. I baked the pie in a 13x9 pan. I used hamburger in place of ground lamb. I think it would also be good with deer burger. The "with meat" review is based on the feedback of 3 family members. I also made a small dish without meat for myself, and I review that at the bottom of this post. The pie is very filling, so I gave some of the pie to my mom and kept some of it for my husband and myself. All told, we got four (2 person) meals out of it. It also freezes well. I'm making it again tonight, and my mother requested the recipe. You do taste the rutabagas alot, as I was hoping. It's a bit of a strange taste if you've never had them, but they are very good. (I had a rutabaga sandwich in London, but since I couldn't find a recipe for that, I decided on the Whitechapel pie.) I highly recommend this recipe as it is good for you, filling, rather cheap to make, and freezes well. It takes some time to cut up all the vegetables, but the result is well worth it. VEGETARIANS: the recipe is great with soy "burger" crumbles. I've made it that way several times now, and I love it.
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17 users found this review helpful

Honey Glazed Pea Pods and Carrots

Reviewed: Mar. 22, 2008
This is a fabulous recipe; simple and fast! I have made this five times now. Even my hard to please mother in law couldn't complain about it! The best thing to do is steam the vegetables in a steamer basket. Put the carrots in first until they are about 3/4 of the way done, then add the pea pods to the steamer basket. As soon as the pea pods are in, take a small sauce pan and make the glaze. Usually the vegetables are ready right when I get the glaze finished. Then just dump the vegetables into the sauce pan, stir lightly so you don't break apart the pea pods, and Voila! I can't thank you enough for this wonderful recipe. :-)
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106 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 31, 2008
I, too, have made this recipe for years, as did my mother. If you don't like a lot of salt, you can use half a pack of the soup mix. Also, you can use the Lipton Mushroom mix for a change. I often add a 12 oz. jar of mushrooms to this as well-- and I do NOT add water into the crock pot. If you are short on time, be sure to by cubed beef-- it cooks faster, and you get the same great results. This is a wonderful recipe for those on-the-go days where you don't have much time to cook but still want to have a great dinner. Make a side of rice or noodles for the gravy, too.
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The Best Meatloaf

Reviewed: Jul. 11, 2007
First let me say that I absolutely hate meatloaf but I loved this one. Unfortunately, my husband hated it because he said it has too many onions and green peppers sticking out in it. I gave the leftovers to my mom and stepdad, and they absolutely loved it. My mom wanted the recipe, as did my step sister, who also tried it. I wish my husband would let me make this again. In my opinion, it is 5 stars, but I had to give it 4 because he didn't like it due to the onions. By the way, I made this with Heinz 57 and found it perfectly spiced.
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Chicken and Bacon Shish Kabobs

Reviewed: Jul. 11, 2007
These are absolutely delicious! I noted that another reviewer used frozen fillets so I did the same thing. I took frozen fillets, made the marinade, and threw them into the fridge for 24 hours. The next day, I put them in a tupperware container, and then fixed separate ziplock baggies of mushrooms and cherry tomatos, and bought a jar of unsweetened pineapple. I eliminated the onion since kids were going to be eating them, too. I took everything to a cookout in the cooler, cut the chicken and bacon while there, and had the kids help thread the wooden skewers, and they had a blast. (I skipped marinating the mushrooms because it was hot out and I wanted to get everything cooked asap.) These got RAVE reviews from absolutely everyone in the crowd, and I tripled the recipe. I also made these for myself and my husband twice before this. We put green peppers on the sticks in addition to red onions, mushrooms, pineapple, and cherry tomato. We also used the bacon, which I think is the real key to the great flavor aside from the charcoal (not gas grill) taste. We used thick bacon, but it was not a problem getting done on the grill at all. You will love this recipe-- great for kids and adults!
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2 users found this review helpful

Summertime Coleslaw

Reviewed: Jul. 11, 2007
This is a really good recipe, but it makes an awful lot-- consider halving it if you are making it for less than 6 people. I don't know how much the recipe considers a serving size but this makes a giant bowl of slaw. Also, make this with white vinegar--please DON'T do what I did another time and use apple cider vinegar. It was absolutely awful and I had to throw it away. Stick to white vinegar, halve the recipe and it is awesome. One other thing-- I've made this with both regular mayonaisse and Miracle Whip Salad Dressing. My husband and I prefer the dressing because it makes the slaw much sweeter, but you may like it with regular mayo as it calls for. Also, I usually eliminate the season salt altogether if I make this for myself and my husband, but use it for company. A more healthy alternative to season salt is premixed Salad seasoning, or Accent.
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2 users found this review helpful

Surprise Tuna Salad

Reviewed: Jun. 6, 2007
This is EXCELLENT tuna salad! Instead of putting the tuna salad on toast, I served it on white gourmet rolls. I made this with Miracle Whip salad dressing instead of mayo because my husband hates mayo; however, using the salad dressing does make it sweeter. Another way to cut back on sweetness if you don't like too much of it is by decreasing the amount of raisins (we used golden ones). I also used walnuts. I used a blush apple that was not tart. To you vegetarians: I tried substituting chickpeas for the tuna,but it didn't work very well.
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Vegetarian Meatloaf

Reviewed: Dec. 6, 2006
I liked it, but my meat-lover husband didn't like it. I actually made this recipe twice because the first time I made it I used Boca crumbles and didn't care too much for it. The second time I used Morningstar Farms crumbles and I thought it was much better-- my hubby still didn't like it, though and made a sandwich for dinner instead. I think it was better the second time around, but I also added some garlic and cumin the second time. This gets 3 stars because I have a vegetarian meatloaf recipe that I like better and that my husband will actually eat.
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2 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jun. 20, 2006
LOVED IT! These scones are SO much like the ones I had in England. I added the zest of one lemon and a cup of blueberries as another reviewer suggested, and it was absolutely fabulous. I at first had trouble deciding when my scones were done, but I caught on after a while-- the scones are done when you can take them up with a pancake turner and they don't want to break in half. I cut my scones into 8 instead of 12, and they took longer to bake. I suggest staying with the 12 slices that the recipe recommends. These scones are very filling, too, and larger servings can be too much. I also made the clotted cream recipe on this site. It's not *true* clotted cream, but it went extremely well with this scone recipe. If you make the cream too, I'd suggest making the cream the night before, because it's a bit time consuming to make both at the same time. This is an excellent and easy recipe that I will make time and again.
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5 users found this review helpful

Fruit Preserve Sandwich Cookies

Reviewed: Jun. 16, 2006
These are awesome-- they taste just like cookies that I had in England at Hampton Court Palace. thanks a million!
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3 users found this review helpful

Home Style Macaroni and Cheese

Reviewed: Jun. 16, 2006
I gave this 4* because my fiance loves it but I think that it is WAY too rich. I have made the recipe twice simply because he loves it so much, but I like macaroni that you can eat a lot of and that is really "gooey cheesy," and this recipe is not. It is instead very, very creamy. If you like rich and creamy mac and cheese, you should definitely love this recipe. I should tell you that the first time we made it we substituted velveeta cheese for the cheese in the recipe, as another reviewer suggested. The second time we still used velveeta, but I also put in sharp cheddar. Adding the sharp cheese didn't help the richness or the texture at all. I am sure I will make this again as Mark loves it so much, but I will reduce the portion size to 1, and find a different recipe for myself.
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Portobello Mushroom Stroganoff

Reviewed: Mar. 30, 2006
My boyfriend (age 47) and I (age 37) did not care for this recipe at all and we both usually love portabellas. It just seemed really bland to us and it was definitely missing something, though I am not sure what, and I am normally very good with spices. I gave it a 3 because I think that maybe other types of mushrooms, perhaps a mixture of them, would be much better. Also, if you have ideas for seasoning, this recipe sure could use it. The dish was easy to make, though.
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