rookiechef Recipe Reviews (Pg. 6) - Allrecipes.com (18695086)

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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 1, 2008
This is the first recipe I made using homemade pumpkin puree and they are great! My only change was to leave out the walnuts. One bit of advice: If you let the dough get cold, adjust the cooking time. The ones that were room temperature cooked perfectly at 10 minutes. The ones I had put in the fridge were doughy and dense when cooked for 10 minutes.
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Pumpkin Puree

Reviewed: Nov. 1, 2008
This was my first attempt at making pumpkin puree. I couldn't find 'sugar pumpkins' at my local grocery store, so I just bought a plain ol' Jack-o-Lantern. It was good sized, but not massive. (And truth be told, I let it sit out on the front porch for a few days first before I cooked it up!) There seems to be a number of ways to cook pumpkins--water, no water, oil, no oil... I opted to slice it into big chunks, then put it in a cake pan with a little bit of water (1/2-1") at the bottom. Then I covered the whole thing with tin foil. I didn't use any oil because I wanted the puree in it's purest form. And I was afraid it would dry out if I didn't add some moisture, but boiling seemed too processed. I had 3 large pans of pumpkin I cooked it for about 1 1/2 hours @ 350 (I just kept checking it until it was soft enough to put a fork in the meat). Then I put the meat in my cuisinart and pureed away. I froze it in 1 and 2 cup increments in freezer bags. This morning I made the Pumpkin Chocolate Chip Cookies III from this site and... drum roll... they were sooo good! So the Jack o' Lantern worked fine--no funky flavors. UPDATE: The pumpkin puree is great for cookies and muffins, but hasn't worked so well in pumpkin bread... I've made it twice now and it has sunk in the middle a little. So maybe there was too much moisture or something (?)
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Buttery Soft Pretzels

Reviewed: Oct. 17, 2008
These pretzels were great! I actually made 'pretzel bites' out of them--like the ones you get served in a cup at the mall. After I rolled them out, I cut them about an ench long with a pastry cutter. I dipped them in the soda solution, added kosher salt to some of them, and then baked them for about 6 minutes. When they came out I dipped them in melted butter. For the ones without salt, I threw them into a ziploc bag full of cinnamon/sugar and fully coated them with sweetness. These probably took longer to make than big pretzels, but we haven't stopped poppin' them into our mouths ever since!
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Oatmeal Peanut Butter Cookies

Reviewed: Oct. 12, 2008
So I decided to bake peanut butter cookies since I noticed this weekend that a package of my Nutter Butters are up to $4.00/package! This is now what I will bake when I need a peanut butter cookie fix. And they are better than Nutter Butters! I added two cups of semi-sweet chocolate chips and made 3 1/2 dozen cookies. Baked each batch for 12 minutes. Deliciouso!
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Spiced Pumpkin Seeds

Reviewed: Oct. 12, 2008
I made these and the Cinnasweet Pumpkin Seeds this morning, and actually liked the Cinnasweet ones better. For these, I doubled the coating because so many reviewers suggested it, but this made them way too salty (and I like salt--I'm that person who adds salt to the tortilla chips in restaurants!). Maybe I shouldn't have doubled the worcestershire, as someone suggested. Anyway, I cooked for 1 hour at 300. Tasted them, gagged, rinsed them off, then re-heated them to dry them off. Now they are edible. But they probably won't get eaten until the Cinnasweet ones are gone!
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Cinnasweet Pumpkin Seeds

Reviewed: Oct. 12, 2008
I made two types of pumpkin seeds this morning--this one and the Spiced Pumpkin Seeds on this site. We prefer these seeds because it has that salty/sweet thing going on. But I do have a couple problems with the recipe. First, be sure to to use a dark pan. I used one dark pan and one light colored metal pan, and the dark one definitely browned the seeds better. Second, way too much butter--the seeds were seriously swimming in it; I would cut it in half next time. Lastly, the temperature is too high--I ended up cooking mine for 1 hour at 300. I did end up having to break them apart after I pulled them out because they stuck together like peanut brittle (although not quite as hard). But their redeeming quality is they actually taste good--although now I'm dealing with little greasy fingers! UPDATE 10/09: Made these again. This time I cooked @ 300 for 45 minutes. Taste great!
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Pizza Dough III

Reviewed: Oct. 11, 2008
I never knew pizza dough was so easy to make! In order to determine the temperature of water for the yeast, I just make it about the same temp. as a baby's bottle--you know the ol' test on your wrist thing. I had to add a bit more flour so it wasn't so sticky. Then I let the dough rise for a couple of hours, and then spread it out on a round pizza pan. I increased the temp. to 400 (as suggested by another reviewer) and cooked with all the toppings for 20 minutes. Came out great--I will never buy the canned refridgerator stuff again! UPDATE: I just made this again with disasterous results! I made it on a smaller, round pizza pan. Which made it thicker. All of the topping burned and the crust never browned--too thick! So I will use my square cookie sheet from here on out!
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Alysia's Basic Meat Lasagna

Reviewed: Oct. 5, 2008
Yumm - I liked this recipe much better than 'Bob's Awesome Lasagna' on this site. Granted, it's a little more work, but definitely worth the effort. I added 1 lb. of sausage, and then used homemade spaghetti sauce (1 quarter plus 1 pint, sans meat). This gave me a lot of sauce, so I decided to make two pans and freeze one for later. I cooked a few more lasanga noodles (5 min. - al dente), added some cottage chese to the ricotta (only because I didn't have any more ricotta and was doubling it), and increased the cheese. This is now my go-to lasagna recipe.
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Chicken Parmigiana

Reviewed: Oct. 4, 2008
This recipe was really good and really easy to prepare! I only made a couple of small changes: I pounded the chicken breasts thin and then cooked it for less time (about 20 min)--I like to cut my chicken with a fork! I also added some parm. cheese to the bread crumb mix and spiced up the chicken a bit. And I used my homemade spaghetti sauce. I served with plain thin spaghetti noodles and asiago cheese baguette sliced and toasted. My husband said he's looking forward to making a chicken parmigiana sandwich for lunch today with the leftovers!
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2 users found this review helpful

Meat Loaf Pie

Reviewed: Sep. 24, 2008
I was looking for a recipe to use up some mashed potatoes from yesterday and this is what I decided to try. It was actually pretty good. I wouldn't skip the crust though--that was the best part (I used a ready made deep dish pie crust and pre-baked it 10 min). I also used a cup of frozen corn in place of canned, and doubled the ketchup & worchestire. Oh, and I added an egg, sour cream, and shredded cheese to the potatoes. Then topped it off with more cheese. It seriously took just minutes to prepare and the family ate it right up.
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Fresh Pear Cake

Reviewed: Sep. 23, 2008
I didn't really care for this cake. It was very dense; definitely more like a fruit bread than a cake. I did cut back the oil to 1/3 and added a 1/3 of applesauce--maybe that accounted for some of the denseness (?). You will need to cook it for the entire time if you're using a bundt pan. And I would not cut back on the sugar at all--in fact I made a glaze because I thought it needed something else (1 cup of confectioners sugar and 2 TB milk and vanilla). But I doubt my kids will eat it even with the glaze... so this one will probably be passed out to the neighbors.
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Mom's Zucchini Bread

Reviewed: Sep. 11, 2008
This was a good recipe. I actually forgot to add the salt and it still came out great. My only change next time will be to try the applesauce/oil mixture and to add a cup of chocolate chips. For another twist on flavor, try the Lemon Zucchini Bread on this site. I made a batch of this as well yesterday and it was really good too. Tis the zucchini season!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 31, 2008
I am so glad I found this recipe... again! I made these about a week ago froze the dough in a cookie roll (I wrap it in wax paper so it doesn't stick, and then plastic wrap). Tonight I needed something quick for desert so I baked a batch. I don't know if they got better over time, or if I ate too much cookie dough to notice how good they were the day I made them, but they are awesome! So I have been frantically searching my Allrecipes recipe box so I could tag this one. The only thing I did different was to substitute 2 cups of semi-sweet chocolate chips for the raisins. Definitely a keeper!
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2 users found this review helpful

Amazingly Good Eggnog

Reviewed: Aug. 28, 2008
My son loves eggnog (or 'eggnock' as he says it!) and I love eggnog lattes so this is our go-to recipe since we can't buy eggnog off-season. I have made this recipe at least 3 times (sans rum, obviously!). Not the healthiest drink around... but definitely a good one if you like eggnog and can pace yourself.
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Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Aug. 8, 2008
My family just thought this was okay (kids just ate the noodles, which they really liked), but I thought it was better than okay. I had never cooked with sun-dried tomatoes before so I wasn't quite sure what to do with them... I ended up soaking them in a little water and olive oil for about an hour. Then while I brought the water to a boil, I marinated minced white onion with the garlic, olive oil, black olives, and threw in the sun-dried tomato mixture. I just used one 12 oz. box of pasta because I didn't want to open another one; it was plenty for my family of 4 with lots of leftovers. I had about a half cup of chicken broth in the fridge so I threw that in, as well as some grilled chicken we had the night before. Finally, I didn't add the feta cheese because I wasn't sure if my 5 and 6 year old would like it. I just set that on the table for those who wanted to top their pasta. Oh, and I forgot to add the cilantro... kids probably would have picked that out too anyway! One last comment: My husband didn't like the black olives; he though green would have been a better flavor for the dish. Overall, quick and easy and delicious.
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Chicken and Bacon Shish Kabobs

Reviewed: Aug. 6, 2008
These were soo good! I didn't have canola oil so I used sesame oil. My husband said I should have cut back on the amount since sesame oil is so flavored, but they came out great. I also used apple cider vinegar because I didn't have regular. I marinated the chicken about 5 hours, and the veggies only about an hour (only because I had to go buy them!). I would recommend using regular bacon because there is no need to pre-cook. And I used the following veggies: green pepper, white onion, cherry tomatoes, mushrooms, and of course pineapple. I skewered the veggies separate from the meat since they cook for less time. Delicious!
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Grilled Brown Sugar Pork Chops

Reviewed: Jul. 31, 2008
My family really loved this recipe. I made the sauce around noon and let the chops marinate about 5 hours. Then I basted them as they cooked on the grill. My only change next time I make this will be to half the oil--you just don't need that much.
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Peanut Butter Bars I

Reviewed: Jul. 31, 2008
I am definitely going to have to pass these out to the neighbors or else I will eat them all!! They are so quick to make with ingredients that I always have on hand. This is now my official go-to desert when I need something last minute. I did add everything in the sauce pan and melted it all together. Then I let it cool in the fridge while I made the topping. The graham crackers are definitely better than the rice crispies found in some bars--I may even add another 1/2 cup next time. Oh, and the little bit of peanut butter in the chocolate topping tones down the semi-sweet chips... Good stuff!
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Brie Cheese Appetizer

Reviewed: Jul. 5, 2008
Easy and delicious appetizer. I covered the sliced brie with pineapple/apricot marmalade and toasted almonds. For finishing touch I cut out stars from the corners of the pastry sheet to decorate the top, sprinkled with more toasted almonds and served with Ritz Crackers. I also baked at 400 for 30 minutes and it came out perfectly browned.
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8 users found this review helpful

Old Fashioned Potato Salad

Reviewed: Jul. 5, 2008
Yum! This recipe is most similar to my mother-in-law who has been making her potato salad for decades! Now I finally have the exact measurements. I did make the following changes: doubled the sauce, used green onions, sprinkled it some All Seasoning, and added about 1/4 cup of Miracle Whip to give it some tang. I recommend making it the day before if you can--it gets better with time.
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2 users found this review helpful

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