rookiechef Recipe Reviews (Pg. 1) - Allrecipes.com (18695086)

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Peanut Butter Pie I

Reviewed: Nov. 17, 2006
I just won 1st place (and $50!) at the company's pie baking contest with this recipe. The only alteration I made was to double the cookie crust (that's the best part in my opinion). And I decorated the top with reeses peanutbutter cups. Yee haw! Thanks for the recipe!
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55 users found this review helpful

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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54 users found this review helpful

Turkey Tortilla Soup

Reviewed: Nov. 25, 2006
I just made this soup and am eating it as I write this review! It is really good--nice and spicey. I did make a few changes... I left out the half & half to save on calories. I then added another can of chicken broth, a small can of green chilis & frozen corn. The soup was plenty thick with the corn tortillas. Oh, I also added the jalapenos and cup of tomatoes to the mix, rather than adding it after serving. Great use of leftover turkey! UPDATE: 11/30/2008. I made this soup again tonight (Thanksgiving leftovers again!). I added an entire box of chicken broth, one diced jalapeno, and a can of rotel tomatoes, and left out the half and half. I also added a cup of frozen corn. We topped with sour cream, shredded cheese, and avocado slices. I'm pretty sure the corn tortillas are supposed to be mushy, otherwise the recipe would have you add them just before serving. They serve to thicken the soup and add flavor. My husband and 7 year old had seconds--they love it!
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20 users found this review helpful

Vanilla Granola

Reviewed: Nov. 9, 2008
Just a little warning... this makes a TON of granola!! Had I realized this before I started the sauce, I would have halved the recipe. Especially since I didn't even know if we would like it in the first place! But, I made the whole thing with the following changes: Added a TB of vanilla, and adjusted he water accordingly, cut back on the oil, added a tsp. of Cinnamon. I didn't have any sesame seeds so I increase the amount of coconut and pecans (prefer these to walnuts), and threw it some cranraisins. The granola didn't seem dry enough after just one hour, so I baked it longer (30-45 minuts longer). This was a mistake because it's now over cooked. In spite of my mishaps, it still tastes pretty good--I ate some with yogurt this morning. It has an interesting nutty, vanilla, cinnamon flavor. Next time I will only make half as much, and cook for the stated time.
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14 users found this review helpful

Ice Cream Cone Treats

Reviewed: Jun. 25, 2007
I made these for my daughter's Birthday yesterday and they turned out great! But I did bake them differently. I put the cupcake batter in the papercups, then put the cone on top. The cake filled the top of the cone, but not the 'handle', which was fine. (I tried pouring batter in the cone and had problems with overflow and soggy cones.) I then did what another user suggested and cut X's in cereal boxes to stand up the frosted cone (decorated with chocolate and vanilla frosting, sprinkles, and a cherry). I wrapped a separate shoebox with Birthday wrapping paper for the 4 cones that each held a candle for the Birthday girl to blow out. A cute desert for 24 people for less than $5!
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14 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Sep. 5, 2010
Really?!?! People like these muffins?? I found them to be brick-like. And only 2 TB of cocoa did nothing for the flavor, just made them brown in color. I did use veg oil instead of sunflower seed oil so maybe that was the problem (?). Blah.
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9 users found this review helpful

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

Marshmallow Treats

Reviewed: Nov. 15, 2008
Not to be over-dramatic, but I just made the best batch of Rice Krispie Treats that I've ever made in my 40 years! I followed the tips of the first reviewer and warmed everything slowly on the stove top. I also also added a couple teaspoons of milk to make it creamy. Simplicity never tasted so good!
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7 users found this review helpful

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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6 users found this review helpful

Chocolate Hazelnut Cupcakes

Reviewed: May 26, 2008
These cupcakes did not turn out for me. But I'm pretty sure it was all my fault!! After putting all of the ingredients together the batter was really, really runny. So I left out the 1/3 cup of water and added 3/4 cup flour. I'm sure this threw off the chemical balance resulting in brownies that sunk in the middle. Bummer because I love hazlenuts and they're not cheap!! Oh well, if you try these, just beware that the batter is runny. Maybe I'll try them again some day--especially since I now have two jars of Nuttela!
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6 users found this review helpful

Vanilla Ice Cream IV

Reviewed: Jun. 25, 2007
I made this yesterday for a Birthday party. I'm only giving it 4 stars because it was sooo sweet. But that could have been my fault because I didn't add any additional milk (just the 4 cups). I also think adding fresh fruit would cut back on the sweetness. My husband really liked it--he said my other recipe tastes like marshmellow fluff. The vanilla pudding definitely helped with the flavor. I made this again last night for the 4th of July. Since there were young kids I cooked the eggs in a sauce pan on medium along with the milk and sugar for about 20 minutes. I then added the rest of the ingredients and let the mixture sit in the fridge over night. I ended up adding an entire pint of cream. Mainly because I didn't want to waste the other half, but also to cut back on the sweetness. I also added only 1/2 box of vanilla pudding. I like the flavor of adding the pudding, but a whoe box gives it an artificial flavor in my opinion. Everyone loved it.
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6 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 4, 2012
We loved this cake. I made it twice in one week--one for a co-worker and one for my family. In both cases, it was gone before the week was up. The second time I made the mistake of only adding 3 eggs and it didn't make any difference in taste or texture.
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5 users found this review helpful

Easy Homemade Vanilla Ice Cream

Reviewed: Jul. 4, 2012
We loved this ice-cream--everyone had seconds! I've made a couple other recipes on this site and this is our favorite. I made it exactly as-is. Great texture and flavor!
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4 users found this review helpful

Churros

Reviewed: Jan. 16, 2012
These were sooo easy and sooo good! I made one recipe as-is and it was plenty for my family of 4. I just used a plastic ziploc bag and cut the corner. My first batch came out about as thick as my ring finger--I thought they were a little doughy on the inside. So I cut the other side of the corner of the baggie smaller and they were more the size of McDonald's french fries. I thought the smaller ones were better--no doughy middle. That said, my family ate all of them with no complaints!
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4 users found this review helpful

Easy Breezy Casserole

Reviewed: Oct. 13, 2009
This is a good recipe if you want to stretch a dollar. I only had 2 large chicken breasts and had to make a dinner for 4. There was plenty casserole, plus enough for my husband to take lunch tomorrow. I made the following changes: First, I cut the raw chicken into chunks, seasoned with poultry seasoning and garlic salt, then sauteed in butter and olive oil. I used 1/2 cup sour cream 1/2 cup mayo mixture. Added about a cup of shredded swiss cheese, and two cups of cooked broccoli. And I increased the amount of noodles (I cooked 1 1/2 cup raw). I would definitely recommend adding more noodles, it was my kids favorite part and we could have used more. Finally, I topped with crushed ritz crackers. Not bad...
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4 users found this review helpful

Golden Pork Chops

Reviewed: Jul. 20, 2009
This is one of my favorite ways to cook pork chops. I sautee diced onion and fresh mushrooms in butter, then sear the chops in the same pan (the key is to get the pan hot (med high) so you just brown the chops, and don't cook them). I then covered the dish in foil and cooked for 30 min. @ 350 and 30 min @ 375. I have tried the method of cooking on the stove top with a deep pan, but my pork chops always come out dry that way. I think you need the indirect heat to keep them moist.
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4 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Jun. 13, 2009
So simple yet so delicious! Used a store-bought crust. My only change was to add 1/2 tsp. of cinnamon to the flour mixture and to brush top crust with egg and sprinkle with cinnamon sugar. Will definitely make again and again!
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4 users found this review helpful

Quiche

Reviewed: Nov. 7, 2008
Wow - really great quiche! I threw in an extra egg, and left out the parsley and pimento. Cooked (not frozen) at 350 for 45 minutes, then tested it and because the middle was jiggly, I increasd the temp to 400 for the last 15 minutes. My family loved it for dinner, and then ate the rest for breakfast! Oh, I did pre-cook the (store bought) pie shell for about 8 minutes, then kept the edges covered with foil the entire cooking time.
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4 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Apr. 20, 2008
Y-u-m-m-y!! I just made a batch of these and followed the recipe exactly. I didn't think they were sweet enough so I came back and read the reviews. Based on the reviews, I made another batch of the coating (w/a little almond extract) then dumped the already toasted almonds in the second coating. I then toasted them for another 30 minutes. Now they are tasty!!! I think this method might actually work better because the second batch of coating seemed to adhere better to the already toasted/sugared almonds. So you get a nice double layer of sweetness... and who can complain about that?!?!?
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4 users found this review helpful

Chili Beef Casserole

Reviewed: Mar. 21, 2007
I didn't care for this casserole, nor did my family. It was very bland (I did add garlic and salt to the ground beef). It almost needed something to hold it all together. Perhaps a can of rotel tomatoes instead of the diced tomatoes would have helped with the seasoning. And more cheese would have made it more like a casserole and not a bunch of ingredients just thrown together.
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4 users found this review helpful

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