ALIEA Recipe Reviews (Pg. 1) - Allrecipes.com (1868285)

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Pan Fried Swiss Chard

Reviewed: May 16, 2014
I used half the bacon and fresh pressed garlic - wonderful recipe overall and we'll be eating this often!
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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Jan. 19, 2012
GREAT!
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4 users found this review helpful

Crunch Bar

Reviewed: Jan. 19, 2012
Good, but soooo sweet. SWEETER somehow, then a Skor bar. We used chopped and toasted pecans and they cut some of the sweetness but I still don't see us eating the whole pan! We'll rate 4 stars because - yes, it's good, but way too sweet for us. ALSO - PLEASE MEASURE YOUR PANS BEFORE YOU TELL PEOPLE TO RESCALE THIS RECIPE. I think some of you are using a 12x17 (the large, jelly-roll size). A 10x15 (med size in my Chicago Metallic set) works PERFECTLY and fits all but 2 (if I recall) crackers from a SINGLE SLEEVE of crackers. The recipe is perfectly written. And yes, use the amt of nuts it calls for, they really help cut the sweetness.
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Shrimp Scampi Bake

Reviewed: Jan. 19, 2012
Liked it, but not crazy about it. We could taste the Dijon - came across as an odd flavor. I will be reducing by half. We also will be cooking the garlic a bit more in the butter before it goes on to the shrimp, adding some wine (we def noticed the lack of it for the traditional scampi flavor we're seeking), and then BROILING the shrimp. We may even toss in some chicken bouillon for a richer flavor in the sauce. This was just, lacking, somehow?
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Quiche Lorraine I

Reviewed: Jan. 19, 2012
After the tragic loss of my favorite quiche recipe, :) I came across this highly rated favorite on Allrecipes. I'm always frustrated at the reviewers drastically changing the recipe, THEN rating it highly, so I was careful to look at reviews. Sure enough - 1 1/2 cups cream - NOT 2! produced a very silky quiche. I can't imagine 2 cups. Not to even mention that I made a 9" pate brisee crust, in a normal quiche dish and the 1 1/2 c filled the dish to the brim. 2 cups would have meant pouring filling down the drain. BEWARE. If you do 2 cups, scale everything up a bit and be prepared to use a deep dish!
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3 users found this review helpful

Never Fail Biscuits

Reviewed: Sep. 25, 2011
Really. The perfect biscuit! And I love that is has no shortening, just a great butter flavor. My grandma taught me: one of the tricks of a GREAT biscuit is to really cut the fat into it well (she used shortening). It should look kinda like coarse cornmeal, then add your liquid and pat them out and cut with floured sharp-sided biscuit cutter. Dull cutters don't make nice biscuits!
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2 users found this review helpful

Classic Waffles

Reviewed: Aug. 13, 2011
Really good! Wish they were crisper, but I think that may be a technique issue. ? Flavor was great, though, and the fam polished them off quick!
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1 user found this review helpful

Ice Cream Base

Reviewed: Jun. 12, 2011
PERFECT. We added real vanilla bean to the mixture (scraped and dropped in the pod, then strained the pod out). So delicious. Thanks! We tried this trying to figure out what to use our yolks for after we bake an angel food cake - this will be on our list for sure!!!
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4 users found this review helpful

Jelly-Filled Muffins

Reviewed: Jun. 12, 2011
They were okay. We made mini-muffins and the dough was dense and difficult to work with. As with any muffin, we tried not to overhandle it but the end result was just not muffin-y. It wasn't light and crumbly and just didn't work for us.
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2 users found this review helpful

Mom's Chocolate Meringue Pie

Reviewed: Apr. 15, 2011
Soooooo, so perfect! I reduced the sugar in the meringue by a couple tablespoons also (personal taste) and upped the cornstarch in the pudding by one tablespoon per past experiences with runny puddings/custards for pies. PERFECT. FRIENDLY TIP: per Smitten Kitchen and Joy of Cooking I discovered what happened once to an otherwise delicious pie we had to spoon into bowls to serve: the cornstarch bond CAN be delicate (a cooking mystery involving humidity and magic). Don't stir or move the custard too much once it's good and thick and starting to set. Don't set it aside for a second and let it start to set in the pan and THEN move it to crust, don't whisk it too vigorously after it's starting to set, etc. I learned the hard way: it was beautiful and thick and then I whisked one more time and set it aside while I whipped the meringue, then scraped it out into the pan and it turned back to LIQUID. I was dumbfounded and searched until I found that this CAN happen and this was why!
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25 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 24, 2010
DEFINITELY double the recipe for a whole batch of cookies. Also, I normally wouldn't 5-star a recipe we had to tweak but I think consistency depends so much on humidity, etc, in this recipe that you have to expect it. Overall - the base recipe was great. After doubling the milk and Karo - well, our cookies look great - so 5 stars!
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14 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2010
Perfect! Not too soft, not too vanilla-tasting, or too sweet (which to me tastes like commercial dough mixes). We didn't change a thing. I thought the dough was a bit stiff after 8 hours in the fridge, but a couple rolls of the pin and it was very workable. Thank you!
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10 users found this review helpful

Sauteed Apples

Reviewed: Dec. 19, 2010
So good. I doubled the sauce and we served on a Dutch oven pancake cooked in a cast-iron skillet. Sooooo good! Next time I may slice the apples just a bit thicker, they broke apart a bit for us but it was WONDERFUL. Oh and we only had sweet apples so I lowered the sugar for our tastes. Really yum, thanks.
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12 users found this review helpful

Hoagie Bake

Reviewed: Dec. 18, 2010
Try this recipe AS IS - the 3-egg mixture really puffs the top crescent roll layer and gives you something different than just a calzone bake which I've done as well with pizza dough, sauce, oregano, pepperoni, mozzarella, etc. DO nuke the pepperoni for a minute on paper towels. We also baked this dish a couple more minutes uncovered (before covering) just to be sure there was no sogginess. Zero sogginess - it was delicious, simple, and picky-people approved. Even better - the next day we sliced up a few big squares and pan toasted in a little butter over low heat - almost even better!!!!!!!!!
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Candied Jalapenos

Reviewed: Dec. 18, 2010
So easy and so good - we had cans of sliced jalapenos that I'd forgotten what I even bought them for... we're not huge jalapeno fans and tested this on a whim but THESE ARE ADDICTIVE! We served on a cheese tray and these on top of a simple cracker with cream cheese and venison sausage are SO YUMMY!!! I scaled back to 5 servings to just test one can; we love these so much we'll be making some to keep in the fridge all the time - can't wait to try on a sandwich or in potato salads - oooo - tuna salad! Thanks!!!
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9 users found this review helpful

Monkey Bread II

Reviewed: Dec. 8, 2010
I'm going to try this again - but as far as using a tube pan - no way. All of the "good stuff" dripped out, burnt in the oven and we were left with a (really good!) loaf of cinnamon bread. The recipe needs to clarify this is meant for bundt pan only - every tube pan I or anyone I asked has seen is a two-piece and the amount of time the dough needs to rise gives the warm sugar butter enough time to run out - then the remaining eeked out in the oven! Eh. But I will try again and repost - the cinnamon bread part was good.
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French Baguettes

Reviewed: Sep. 4, 2010
Came out perfect the first time, next time only thing I'll change is actually trying to incorporate a bit more of something to CREATE air pockets - which I love in a wonderfully dense and chewy dough such as this. Baked with the pan of water in the oven, and they came out ridiculously pretty to boot.
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Naan

Reviewed: Mar. 6, 2010
Excellent - the garlic is wonderful. In a pinch (and it was snowing) we used our cast iron skillet on low heat, preheated. I, too ended up rolling these pretty thick to keep them nice and puffy and tender (my first one was too tortilla-like). I'm thinking grilling would make them puff up more without burning? Excited to try this on the grill!!! My husband asked if we could just keep these on hand all the time. THEY'RE GOOD. Oh, and when they dry out a bit after a couple days - cut into triangles and toast to crispy chips for hummus or roasted garlic and goat cheese - OVER the top delicious!!! THANKS FOR THE RECIPE!!!
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Chocolate Gravy II

Reviewed: Feb. 21, 2010
Great recipe - best chocolate gravy I've had in years and so quick and easy. Thanks bunches!
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Raspberry Vinaigrette Dressing

Reviewed: Oct. 8, 2009
This is wonderful. The only reason we gave it 4 instead of 5 stars is, for our tastes it would have been very sweet. We listened to other reviewers and cut the sugar in HALF. After tasting, we felt it was missing some depth, so we added 1/2 t of aged balsamic. Added a little smokiness and the depth we were seeking. Very good recipe.
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2 users found this review helpful

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