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

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Egg and Sausage Casserole

Reviewed: Nov. 12, 2008
This recipe is great... I've made it for Christmas brunch and for dinners. I used 8 eggs with 1 cup of milk. The Quiche recipe I make calls for 3 eggs and 1 cup of milk and it cooks up fine. So I wouldn't worry about adding a cup of milk. I like to whip the eggs and milk with the hand-held mixer to add air to the egg/milk mixture which makes the casserole less dense (I think!). I cooked the sausage, then sauteed onions and mushrooms in the grease. I also threw in some cooked broccoli that was in the fridge. I ended up using 2 cups of swiss cheese, and 1 cup of cheddar, which was plenty. My husband took some to work for lunch today!
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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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The Best Meatloaf

Reviewed: Aug. 29, 2009
I loved this recipe! It's just a good ol' basic meatloaf. I've tried the one with french onions, onion soup mix, ranch mix, and a few others, but this is so far my favorite! I even made a mistake and added all of the steak sauce to the meatloaf (a Heintz 57 no-name brand). It came out great! I left out the green pepper only b/c I didn't have one. And I adjusted the recipe for 2 lbs. of hamburger and cooked 1.5 hours (probably should have cooked for a little less time, but it's hard to tell w/meatloaf). I made a separate glaze for the topping. I didn't want any more of the steak sauce flavor since I added it all to the meat so I made the glaze from 'Melt-in-Your-Mouth Meat Loaf'. Delicious!!
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Chicken Tortilla Soup I

Reviewed: Aug. 25, 2009
We liked this soup. You really can play around with the ingredients and flavors. I added more broth (a box plus a can) and no water. Then more chilis (7 oz. can I think). No hominy. Sub. cumin for oregano. And added sliced corn tortillas. Great recipe for leftover chicken, and I'm glad it freezes well because that's what I intend to do!
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Elegant Scalloped Potatoes

Reviewed: Aug. 25, 2009
I couldn't find my standard recipe for scaolloped potatoes using velveeta so I decided to try this. I'm glad I did. The flavor was great. I didn't have bacon or green onions which would have made it even better. I did top with a bread crumb/parm. cheese/butter mixture.
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Blueberry Zucchini Bread

Reviewed: Aug. 11, 2009
My family really liked this bread--definitely not too sweet so I wouldn't cut down on the sugar. I did substitute 1/4 brown sugar for white sugar, and used frozen instead of fresh blueberries. Oh, and 3 cups of zucchini instead of 2. I made 4 small loaves and 1 large, cooked for 1 hour.
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 15, 2008
This is a great jello salad, kinda like a desert during dinner. Be sure not to over-cook the crust. I cooked mine for a few minutes longer and it was kinda hard. Also make sure your cream cheese is at room temp. so you don't get chunks. Yummy!
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Chex® Muddy Buddies®

Reviewed: Nov. 16, 2008
These things are addictive! I had never made them before but since it takes just minutes and had the ingredients on-hand, I thought I would give them a try. I used Rice Chex and cut back on the butter a bit. I bet they only last a day or two in my house! I may try them with hershey chocolate bars next time. Update 12/1/08: I tried these using hershey chocolate bars and I did a mix of corn/rice chex. I actually like them better with just the rice chex--the corn flavor competes too much, in my opinion. And although I'm a milk chocolate lover, I think I prefer the semi-sweet with this recipe. But that could be because I used the corn chex... Guess I'll have to try them again! Either way they get eaten and my husband gets recipe requests when he takes them to work.
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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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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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Golden Potato Soup

Reviewed: Oct. 10, 2009
We all LOVED this recipe! I 1 1/2 it for our family of 4 and it was plenty, with some for leftovers. I used American cheese and swiss cheese because I wanted to get rid of some in the fridge. The only change I will make next time is to not over cook it--many of the potatoes broke apart because I had it on the stove too long. But the flavor was still great! (Oh, I also added an extra 1/2 cup of water and milk to get the consistency I wanted.)
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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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Banana-Zucchini Bread

Reviewed: Sep. 4, 2009
Yummy! Great way to use up those ripe bananas and zucchini! I added an extra cup of zucchini (I squoze out the water in a paper town so it really turned out to be about a cup and a half). And I threw in an extra banana, just because I had it. I made 4 small loaves and 6 muffins. The muffins cooked for 35 min. and the loaves for 45 min. Definitely do not cut back on the sugar!!! It needed all of it--perhaps because I added the extra zucchini and banana (?). Oh, I also made a crumb topping: 1TB butter cut w/ 1/3 c. brown sugar, 1 TB cinnamon, and 2 TB flour. Definitely a keeper! (Oh, I left out the cranberries and nuts because my family doesn't like them!)
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Allie's Delicious Macaroni and Cheese

Reviewed: Aug. 29, 2009
Yumm... the ultimate in comfort food! I made this to go with The Best Meatloaf (so I ommitted the ham) and it was sooo good! My kids loved it!!! I used 5 oz. of jack/cheddar mix shredded, 5 oz. of mozz shredded, and 5 oz of kraft American Cheese slices that I wanted to get rid of. I then topped with about 1/2 cup of panko bread crumbs mixed with about 2 TB melted butter. Cooked for about 40 minutes--broiled for the last couple mins to brown the bread crumbs. Oh, used 2 cups skim and 2 cups 2% (warmed in micro for a min) and it was plenty creamy!! A definite keeper!
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Pumpkin Muffins II

Reviewed: Nov. 3, 2008
My new favorite muffins! I had 1 1/2 cup of pumpkin so instead of being short, I halved the other ingredients (using only 1 egg), and added a cup of semi-sweet chocolate chips. I made 9 large muffins and they were perfect (baked about 30-33 minutes). I also used a regular ol' jack-o-lantern instead of a sugar pumpkin. Delicious!
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Zucchini Brownies

Reviewed: Sep. 8, 2009
Oh yum! I made this recipe because it had a frosting recipe, which was so rich and delicious. You can't even taste the zucchini; they just make the brownies so moist!
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Cranberry Pistachio Biscotti

Reviewed: Nov. 22, 2008
This is the base recipe I always use, then I add extras depending on what's available--drizzle chocolate, different nuts, etc. Very good biscotti!
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Korean BBQ Chicken Marinade

Reviewed: Feb. 22, 2009
Wow, wow, wow! I even made the recipe wrong and it came out fabulous! I forgot to cook it before marinating--I was in a hurry and just focused on the ingredients. Anyway, I halved the recipe for 3 large chicken breasts, which I had pounded flat. I then threw everything in a bag and marinated for a full day. Then we grilled it up. The chicken actually tasted like thigh meat because it was so tender and flavorful. The only (other) change I made to the ingredients was to add pepper flakes in place of paste, and I threw in a chopped green onion and some some minced garlic. Wow--I wonder how it would turn out if I actually cooked it(?) My husband loved it!
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Quick and Easy Alfredo Sauce

Reviewed: Feb. 23, 2009
Yummy! I didn't have any cream or half and half so I decided to give this sauce a try for our Shrimp Fettucini tonight. It was delicious! It definitely does not have a strong cream cheese flavor, which was my main worry. My only complaint was that it was still a little 'chunky' even after melting together on low and slowly adding the ingredients (I did use 1/3 less fat cream cheese). But the lumpy texture is not that noticable because your busy shoveling it into your mouth! We topped the pasta, sauce and shrimp with diced tomatoes... great meal.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 9, 2009
Loved this recipe! So easy and delicious... the chicken fell off the bones like good ribs! I marinated the rub over-night and added some garlic with the onion. I also put some potatoes in foil and threw them in as well (they needed the entire time since the oven was only at 250). My only regret is that I didn't make two chickens!!
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