MDPFIRRMAN Recipe Reviews (Pg. 1) - (18816396)

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Liege Belgian Waffles with Pearl Sugar

Reviewed: Apr. 16, 2014
I have made these once before as recommended with just a bit less butter and they turned out really good. I can't stand when people rate lesser stars because they changed or modified the recipe, thus the five stars. This is a really good start for a Liege Waffle in my opinion. I've tried a few recipes now. There's another one on a very long blog that's also good, but I question whether that recipe author really understands baking because that recipe is way over complicated - much more than it needs to be. When I do this recipe now, I make very early or the night before. I do think that in order to really replicate a Belgian Waffle, the dough needs to be chilled for a period of time. I made this early this AM and divided onto a greased cookie sheet and refrigerated for a couple hours (better if all night). Pull the cookie sheet out for about 30 minutes before making the waffles. This turns out a lot more like a true Belgian waffle (I was just there last month and ate a lot of the "real deals").
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5 users found this review helpful

Cincinnati Chili I

Reviewed: Oct. 28, 2013
My son worked at Skyline for a while. One thing, though, that I didn't realize that Skyline does for those of you making the Chili Spaghetti is that they put oil and tomato paste in their spaghetti. Odd, I know, but if you're ever at Skyline, look at the spaghetti. It's got a red tint to it. As if you didn't need more grease to go along with the cheese and the boiled, undrained beef. You have to add some oil and some tomato paste to the spaghetti for the true effect. Plus, very finely shredded cheese (which can be hard to find). The finer, the better on the cheese.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Feb. 20, 2012
Changed the review on this because it was not moist but my wife and I made this together and forgot the oil. It was still edible.
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4 users found this review helpful

Grilled Pork Chops with Balsamic Caramelized Pears

Reviewed: Oct. 14, 2011
Just OK. Perhaps it's because it sounds so sophisticated but I really did not like it. It was just OK. I'm an expert cook so I followed it to a tee. I would certainly not make it again. Not worth the effort.
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2 users found this review helpful

Chewy Chocolate Peanut Butter Chip Cookies

Reviewed: Sep. 5, 2011
Did not like at all. My wife and I were baking cookies for out two kids at college. These cookies have WAY too much butter in the recipe. We are both experienced bakers that should have known better. I'm as mad at myself for using this recipe as I am the recipe itself. I would use the first person's recommendation of using half butter, half margarine and increasing the flour and vanilla. Otherwise, these are a disaster.
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3 users found this review helpful

Peanut Butter Chip Chocolate Cookies

Reviewed: Dec. 26, 2010
My son loves these type of cookies. He still liked them and they turned out looking very nice, but I prefer a sweeter cookie. After I had already made these noticed that the peanut butter chips had a similar recipe on the back with more sugar in it. If you are making cookies, would not cut down on sugar. Seems like whoever created this recipe wanted to make a less sweet cookie. If that's what you enjoy, this is a perfect recipe. I prefer a sweet cookie, that is why I eat cookies.
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7 users found this review helpful

Uncle Terry Meat

Reviewed: Jun. 19, 2010
I actually have never made this but something very very similar to this. For all of those who are saying this would be better with sirloin or roasting it in the oven for an hour or two, you are COMPLETELY missing the point. You buy a "chuck steak", not a chuck roast. If you can't find chuck steak at the store (as it is hard to find) you can cut up a chuck roast into no thicker and about a 3/4 of an inch wide. Marinated chuck steak is INCREDIBLE on the grill and much more flavorful than sirloin. Hope that helps. It also explains cooking times.
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1 user found this review helpful

Sausage Gravy III

Reviewed: Sep. 18, 2009
I was recently looking on here for country gravy recipes to try for country fried steak. This is pretty much the same recipe I have used for years. The only difference (and I think this makes a big difference) is I use white pepper. I know that sounds picky but it tastes much better.
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3 users found this review helpful

Lentil Soup

Reviewed: Jan. 23, 2008
It's odd. I made a soup last night that was a little bland looking and "tweaked" it a bit and was trying to review it today. When I clicked on this, this was almost the exact recipe I used last night except I added a potato and a little cabbage shredded finely (just because it was in my veggie keeper) and switched to veggie stock. I also did not see this recipe or would have tried the vinegar. I reviewed this recipe because I will just make this next time. It is an excellent lentil soup recipe. I will also add some turkey or chicken sausage next time for the meat eaters in the family. My daughter, who is a vegetarian, absolutely loved this soup.
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2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Oct. 12, 2007
Made this earlier this week. I don't eat a lot of meat and my daughter is a vegetarian. The problem we have in our house is I have two big meat eaters, my wife and my son. Trying to make meals that satisfy everyone can be difficult. This is one of the few that did. I added Turkey Bacon for them and also Blue Cheese crumbles. As a main course I think at the least you should add Blue Cheese and maybe even red onions. I also did substitute Pine Nuts for the almonds and it was excellent. The only reason I did not rate higher was it would have been a bit bland without these additions. I also put some cold mandarine oranges at the table for those that wanted them. Honestly, you could even add some of some of those crunchy chinese noodles for texture if you are omitting any meat.
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4 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Sep. 19, 2007
I can't rate this completely accurately. I do not usually alter the directions on this website, but as I was making it, I forgot I had used a half of the can of vegetarian baked beans I thought I had in the pantry (luckily, I still had a half can my daughter, the vegetarian had eaten over the weekend prior). With only half the baked beans required, I also added about one cup of vegetable buillion. I was cooking it all day on slow in a crockpot and it did not look like enough liquid (as it turned out, I was probably wrong on that assessment). Because I added extra liquid, we added one cup of elbow macaroni (the Barilla plus type) for added volume and thickness. My daughter, the vegetarian loved it. I thought it was good, my wife (the meat and potato eater) did not like it and my son was mixed. Felt it is a good starting point for any vegetarian chili. Not huge on oregano but used it anyway and added more chili powder. Did not use cumin, but should have. Overall, not bad. Did like the chick peas and the texture of the celery. Gave it some chewiness otherwise missing without meat. PS - As a cook for a strict vegetarian, hope the lady who added the bacon fat told the vegetarian at work she did that. My daughter would freak out if I did that and served it to her.
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18 users found this review helpful

Bean Soup

Reviewed: Jan. 15, 2006
Very good recipe. I thought it was missing something so I did add what my father made when I was young. He used to add ketchup, much like a couple of the other reviewers mentioned. Instead, I added a large can of whole tomatoes. Also, I added about four diced potatoes right near the last 40 minutes. Potatoes make it thicker, which I prefer. I also omitted the salt. Very good with cornbread.
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83 users found this review helpful

Banana Oat Muffins

Reviewed: Mar. 10, 2005
Very good recipe though I altered it some. I changed the oil to cinnamin apple sauce, reduced the temperature to 375 for 20 minutes and made it with 1/4 cup walnuts and a mix of wheat and white flour. Very tasty.
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3 users found this review helpful

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