EAEACHAGRIN Recipe Reviews (Pg. 1) - Allrecipes.com (18722279)

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Best Chocolate Chip Cookies

Reviewed: Dec. 22, 2010
For me, this recipe made a nice cookie, but they were sort of a grayish brown color that almost looked manufactured - which was not terribly appetizing to me. I followed the directions by a reviewer to only bake them for 10 min. They were very chewy and I tend to prefer mine crunchy, butter browned on the outside and softer in the inside. I will continue my search for the perfect chocolate chip cookie recipe.
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2 users found this review helpful

Shrimp Scampi Bake

Reviewed: Mar. 15, 2010
I tried to save a little bit of time by using the chopped garlic variety that you purchase in a jar. That was a mistake. Because the sauce mixture only simmers until the butter melts, there was not enough time for the flavors to meld together. Using fresh garlic (and more of it) would have considerably added to the flavor. I agree with another reviewer who suggested baking the shrimp mixture for ten minutes. That was more than enough time. My husband, a Shrimp Scampi fiend, declared this a 3 1/2 stars. He thought that even with more garlic, it would have been just, "O.K." and suggested that we try another recipe next time before going back to this one.
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1 user found this review helpful

Rich Pasta for the Poor Kitchen

Reviewed: Oct. 29, 2009
I used one and a half tablespoons of minced garlic which was plenty. I used Kosher salt instead of table. I kept the rest of the original recipe the same. I threw in some leftover steamed broccoli and, voila, dinner! I would agree with some that the amount of butter used could have been reduced. I "lifted" the spaghetti out of the pan to let some of it drip off before setting it in the serving bowl. Nonetheless, my family loved it. The green-phobics picked off the broccoli and then everyone was happy!
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Chocolate Covered Cherry Cookies II

Reviewed: Feb. 1, 2009
These were the Christmas cookies that my family members were sneaking when I wasn't looking. As an FYI, the recipe makes far more cookies than the recipe notes. The glaze is excellent and should be drizzled on before being baked. Do not add on any additional baking time or they will dry out. The moisture of the cherries makes them perfectly soft by the next day. They came out perfectly. Beware: We had so much of the glaze left over that I was eating it with a spoon. (Yes it was that good!)
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2 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Dec. 21, 2008
Wow, this was fabulous chili. My neighborhood had a Halloween chili cook-off and I won with this recipe. There was also a dessert contest which I won with Iced Pumpkin Cookies - also a recipe from this site. For the chili, I chopped up all of the veggies until they were something close to minced. I only used 1 tsp. of Texas Pete. I used Bass as my beer brand. Instead of three cans drained chili beans, I used 2 drained of the mild chili beans, 1 mild undrained and one spicy undrained chili beans. The end result had plenty of tongue sizzle even with the less spicy substitutions. Enjoy and hide the leftovers or they will be quickly gone!
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Easy Chocolate Covered Coconut Macaroons

Reviewed: Dec. 21, 2008
Eh...These were OK. I think that perhaps they have too much flour in them. They even had sort of a "flourish" flavor. I looked up other macaroon recipes and will try those similar to this with a little less flour to see how they work out. Otherwise, they were easy to make and the chocolate makes a beautiful and impressive presentation. I did use the butter as a substitute for the milk, but found that the chocolate quickly melted in my hands. If I were to make them again, I would simply melt the chocolate chips without adding any additional ingredients.
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6 users found this review helpful

Chocolate Ganache

Reviewed: Aug. 1, 2008
This recipe has me ga-ga over ganache. I had been intimadated by the name and gourmet chef-style texture and flavor, but this recipe changed all of that. I too can make a fabulously decadent and gourmet frosting. I have many plans for this recipe. Adding rum shall only be the beginning. What about Kahlua or a smidge of cinnamon and chili powder for a bit of a Mexican chocolate experience? One note...plunk it into the fridge just until it is chilled through - as mentioned in another review- 30 minutes is just about perfect. Use an electronic hand whip, if you have one, and whip away until the ganache turns lighter in color. I had a lovely, divine, creamy and fluffy frosting in minutes. P.S. Do yourself a favor and Do Not look at the fat content. Just enjoy the sweet moment!
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Greek Butter Cookies

Reviewed: Jul. 24, 2008
Let me preface this by writing that making these cookies was also the first time that I had ever eaten a Greek Butter Cookie. On that note, I am only going on what tasted good to me, not how this recipe compares with other Greek Butter cookie recipes. At first I thought that the cookies had too strong of an Almond flavor. They also came out rather soft. After a couple of days, they dried out and had a crispier taste. In the past five days, I have eaten about TWO dozen of these cookies. Do make sure that you properly cream the butter and sugar. Use your mixer at medium-high and cream the butter and sugar together until it lightens almost until a vanilla color. The mixture should develop ridges from the mixer and form into peaks. Stop at this time and Don't over beat. Continue and enjoy!
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7 users found this review helpful

Chicken Fried Chicken

Reviewed: May 20, 2008
This recipe was very tasty even with some modifications. I did not have any potato flakes on hand, so I omitted them. After coating the chicken with the egg and cracker mixture, I placed the pieces in a baking dish. I then cut up a stick of unsalted butter into small pats and added them to the tops of the chicken. I baked the dish for 45 minutes and presto, we had a delicious meal! This recipe was a hit with my husband and little boys, all of whom are very picky. I am looking forward to trying this recipe with the potato flakes as well.
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Cream Puffs

Reviewed: Mar. 9, 2007
This is a fabulous recipe. I received rave reviews from my book club. Some thought that I had bought them and two people told me that they were the best cream puffs that they had ever eaten. I made them four times in two days so that I could practice. I followed another's suggestion by poking a hole in the side with a toothpick when the puffs come out of the oven. I also stirred in all four eggs at once. I did not wait until the mixture cooled. I used the suggested vanilla filling and a satiny chocolate glaze (recipe that I found on this site.) I used parchment paper instead of greasing the cookie sheets. This created perfect puffs that fell off of the cookie sheets and did not even think about sticking! I did learn from the Cooking 911 website that these should be eaten within one hour for best taste. If they must be stored, you can refrigerate them filled for up to three days. If you will not be filling within 24 hours, freeze them. They are good up to three months in the freezer. These are quite easy and very impressive. Thank you so much, Shellie!
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9 users found this review helpful

Slow Cooker Barbeque

Reviewed: Mar. 5, 2007
This recipe is easy, easy, easy. Did I mention easy? My one piece of advice is to cook it on low if possible. When cooked on high, the sauce can overheat and scorch a bit on the bottom and sides. If you have to cook it on high because of time constraints, make sure that you add water from time to time to thin it out. In the last half hour you can add some more of the sauce to thicken it back up again. It really is quite yummy and is delicious alone or on kaiser rolls. This recipe is a permanent fixture on our family's meal rotation.
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3 users found this review helpful

Honey-Topped Sweet Potato

Reviewed: Jan. 30, 2007
This recipe was quite yummy. My husband, who is not much of a sweet potato fan, enjoyed this side dish. His only request was that he wanted more of the topping. For future meals, I will double the topping recipe per sweet potato.
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Famous Butter Chicken

Reviewed: Apr. 4, 2004
This is our family's favorite Allrecipe.com recipe! I make it at least once or twice a month. It is incredibly easy and remarkably delicious. We use a meat thermometer to ensure that the chicken turns out extra moist and delicious. Outstanding!
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Savory Shrimp over Wild Rice

Reviewed: Apr. 4, 2004
Quick and easy. I used ingredients that I had on hand. My husband was the recipe's biggest fan. I would recommend it!
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