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Ultimate Twice Baked Potatoes

Reviewed: May 24, 2004
I have been making this same recipe for years with one exception. I make them with mini red skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. Then follow the rest of the steps of this recipe. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. Great for a barbeque when none of the other food requires a fork! No matter how many of these I make I never have leftovers!
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866 users found this review helpful

Cream Filled Cupcakes

Reviewed: Jun. 19, 2006
Great dessert for our Father's Day barbeque! The cupcake portion of the recipe is so easy to make and tastes so much better than boxed mixes. It doesn't take any longer to make than the boxed mixes either, so try it. As for the reviewers that thought it was too much work to put the filling inside, it's actually very little work and quite a bit of fun. All you need is a pastry bag and tip. Each cupcake takes about 10 seconds to fill. I made my cupcakes in the pan without wrappers, filled them after they were cool, then arranged a dozen or so to a platter and drizzled them with chocolate ganache. They looked surprisingly elegant for cupcakes. Everyone loved them and ate seconds and thirds. I can't wait to try the same cupcake recipe with different fillings. UPDATE: I have made these cupcakes dozens of times since my first review because they are always requested. I like to ice them with Satiny Chocolate Glaze. I have also filled them with chocolate cream cheese frosting, nutella, and whipped peanut butter frosting. I like to fill them from the top and then spoon the glaze on. After the glaze is set, I pipe a small flower in the center of each cupcake with whatever filling I used.
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346 users found this review helpful

White Chocolate Cake

Reviewed: Aug. 27, 2004
What an elegant cake! One tip, don't be tempted to use white chocolate chips in place of the squares. They do not melt smoothly as they are made to retain the chip shape while baking in cookies and other baked recipes.
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189 users found this review helpful

Buttermilk Chocolate Cake with Fudge Icing

Reviewed: May 6, 2004
I've never made the cake, but I have made the fudge icing and used it on other cakes. It is delicious and truly tastes like fudge. I would caution, however, that you do not beat it for the full 3 minutes if you intend to pour it over your cake (I like it poured over bundt cake). It will not flow down the sides but rather sit on the top in more of a clump. Stop beating when it looks a little thinner than what you want because it will set very fast.
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108 users found this review helpful

Meatloaf with Sour Cream Sauce

Reviewed: Apr. 24, 2004
This was the best meatloaf I have ever made, but I did make a few changes. First of all, I didn't use dip, I used a half cup sour cream and added a packet of beefy onion soup mix. Also, I made my own gravy because my family prefers beef gravy. It was very moist and flavorful and I will be making it again tomorrow.
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72 users found this review helpful

Fabulous Wet Burritos

Reviewed: Sep. 14, 2004
This recipe is destined for the hall of fame! What a delicious and easy meal this was, the whole family loved it. The only changes I made were to leave out the green chilies and serve them on the side so everyone could adjust the heat to their liking. Also, I made all of the burritos, placed them in a large baking pan, and spooned the sauce and cheese over them. Then I put them in a 350 degree oven for about 10 minutes to melt the cheese. I can't say enough good things about this recipe. I only used about half of the sauce (and I didn't skimp), so I saved the remainder for the next time I make this dish. I can guarantee it will be soon! Thanks a bunch, Sydney!!
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63 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jun. 5, 2008
Absolutely delicious!! I wouldn't change a thing. For those worried about wasting tomato paste, you can do what I do and freeze it in tablespoon amounts. Drop tablespoons full on a waxed paper lined cookie sheet and freeze for a few hours. After that, transfer them to a freezer bag. You can take out a tablespoon or two at time as needed to add to sauces or marinades. The dollops thaw in just a few minutes.
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52 users found this review helpful

Congo Bars I

Reviewed: May 25, 2006
I really wanted to like this recipe, I was hoping to add it to my catering menu. It was easy to make and only took a few minutes, but I didn't care for the final product. When I read that they were chewy I was expecting the texture of a fresh baked Toll House cookie, but that isn't the case. These are chewy the way caramel is chewy. The taste wasn't bad, just not what I was hoping for. To sum it up, my expert cookie tasters (my kids) didn't even ask for seconds.
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29 users found this review helpful

Crab Spread I

Reviewed: Aug. 27, 2004
This is always a big hit when I make it. I have found that using the whipped cream cheese in the tub gives it a nice consistency. I've also tried using the non-whipped, tub style for some added flavor. The onion and chive is especially good, but I like to whip it with my electric mixer first to make the consistency a little lighter and easier to spread.
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28 users found this review helpful

The World's Greatest Crab Recipe

Reviewed: Aug. 5, 2008
This recipe deserves much more than 5 stars! It is out of this world delicious and so easy. It was nice to make crab without steaming up the kitchen. The easy cleanup is a major bonus, as well. If you like crab legs you must try this!
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15 users found this review helpful

All-Around Spice Rub

Reviewed: Jun. 10, 2010
We loved this! It was delicious on chicken so we tried sprinkling it over burgers on the grill. That was fantastic, too. I can't wait to try it on ribs.
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11 users found this review helpful

Nippy Cheese

Reviewed: Jul. 25, 2007
I made a sample batch of this spread to decide if I wanted to serve it at an upcoming party. It was even better than I expected! I did leave out the sweet pickle relish and substituted onion powder for the chopped onion because I wanted a creamy spread without chunks. It is really delicious and will definitely be served at my party!!
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10 users found this review helpful

Brownie Torte

Reviewed: May 4, 2010
This was okay, but not great. I have no idea why, but it tasted sweet, yet not chocolatey. It was fast to put together and looked nice, but I don't think I would make it again.
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9 users found this review helpful

Detroit Hot Honey Wings

Reviewed: Aug. 31, 2008
Excellent! We loved these, I wouldn't change a thing.
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9 users found this review helpful

Pastry Cream

Reviewed: Aug. 5, 2004
This is so delicious. It puts vanilla pudding to shame! I made it as a filling for a cake, but ended up serving it by itself instead. It has a wonderful, velvety texture. The directions say you may strain it for a smoother cream, but that wasn't necessary. Be patient adding the hot milk to the eggs and you won't have any lumps. I only wish I had listened to some of the other reviewers and made a double batch!
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9 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Nov. 3, 2010
This smelled so good while it was baking. Everyone was excited to try it, but no one liked it. I can't explain why, but it had an almost artificial flavor to it. I hate to give any recipe such a low rating, but this was just not to our liking and we usually love carrots.
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7 users found this review helpful

Fry Bread Tacos II

Reviewed: Jul. 8, 2010
Not bad, just not great. I was a little skeptical that the bread would have much flavor, but I was swayed by the glowing reviews. It turned out that I was right. The bread was pretty flavorless and never got crisp on the outside. I think it would be better used as pizza crust, because that's what it tasted like to me. On the plus side, it was extremely filling. I divided the dough into eight pieces instead of four and still, no one could eat more than one taco. It was fun to try, but I don't think I would make this recipe again.
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7 users found this review helpful
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Smoky Mountain Chipotle Chicken

Reviewed: Aug. 23, 2008
Delicious! The sauce is amazing, I wouldn't change a thing! The chicken stayed very moist and tender. We will make this again and again! Thanks for another great recipe, Janine!
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7 users found this review helpful

Sweet and Gooey Chicken Wings

Reviewed: May 31, 2008
Good, but I prefer my own recipe.
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7 users found this review helpful

Strawberry Sauce Chicken

Reviewed: Jun. 25, 2004
My sister-in-law made this for a family birthday party. The presentation was beautiful, but the taste was very unappealing. My daughter liked the strawberries, but wouldn't touch the chicken. Out of all the guests at the party, the only person who finished their serving was my sister-in-law. I wouldn't make this.
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7 users found this review helpful

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