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Clark's Quiche

Reviewed: May 3, 2010
Delicious! I used 2% (or was it 1%?) milk with no problems; I just made sure that I beat well the 7 eggs that I used. I cut back on the cheese amounts (about 4oz each) and just used the cheese I had in the house: sharp cheddar & provolone in addition to the parmesian. I think it needs stronger flavored cheeses because of all the competing flavors in this quiche. I didn't have ham, so I used bacon only, and I defrosted a brick of spinach to add (made sure it was *very* dry). Baked in two deep dish frozen crusts--I baked them in advance for about 8 or so minutes, then added the ingredients. Per several other reviews, I did sprinkle some of the cheese on the bottom of the crust to further firm it up before adding everything else. I premixed all of the remaining ingredients and just poured it all in; I didn't do it by layers. I covered the pies with tented foil to prevent the crust from over browning but removed the foil in the last 20 min or so to brown the filling. I baked for about about an hour. Lovely quiche, I froze one it held up really well.
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No Bake Cookies III

Reviewed: May 2, 2010
I remembered these as a kid and after a chat about our childhood favorites, a coworker gave me a no-bake recipe from one of those 'recipe of the day' email lists. I made them several years ago, but couldn't figure out why the texture was so soft when the ones we made as kids were nice and firm, almost fudge-like. I had a hankering, pulled out the recipe, and made a batch last night. After spending overnight in the fridge and the morning in the freezer, I was getting nowhere on the soft texture, so I came here to find a new recipe. Instead I found the exact same recipe I'd just made with the missing "ingredient:" boiling time. Thanks for providing the fix that I needed (in more ways than one! ;)
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Sugar Cookie Icing

Reviewed: Dec. 24, 2009
Fantastic frosting, nice & shiny, this set up beautifully. I used lemon extract & found it to be a mild, almost subtle flavor. I'll try orange extract next time. Definitely add 1/2 t milk a little at a time until you reach desired consistency (for me it was 4 to 4-1/2 t total). Don't add this all at once because it will make the hand mixer beaters gum up--add a little liquid at a time. I did not add extra corn syrup because I didn't want to have trouble with it drying. I had good luck doubling the recipe. I used the paste coloring & mixed it in with a small amount of frosting before adding it back into the rest of the frosting. It worked beautifully in a piping bag & and a parchment bag (finer line). The colors were bright & the frosting hardened within a few hours (about 3-4). Lovely frosting, easy to work with. Thanks!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2009
Phenomenal! I'm a sugar cookie baking newbie & with this recipe, I made beautiful cookies that garnered lots of compliments. The advice to roll directly onto parchment was priceless. I used the extra vanilla & 1c granulated sugar as recommended. I only used the powdered sugar to roll them. Don't dust the parchment with the sugar! I baked the first two batches that way & it made it difficult to remove the spare dough--dust the pin & the top of the dough only. This makes a large amount of dough (for us without stand mixers), so use a very large bowl or add the flour/dry ingredients in gradually. And for easier rolling, DEFINITELY break the dough into sections (I found 4 adequate), pat flat, wrap in plastic wrap, & refrigerate. Don't put the whole bowl of dough into the fridge--it takes forever to remove it from the bowl. I chilled about 4+ hours but I think a couple of hours would be adequate. Great cookies!
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Strawberry Nut Bread

Reviewed: Sep. 26, 2009
I just made this for the first time for a neighborhood BBQ and got a lot of compliments. I followed some of the recommendations and reduced the sugar by 1/2c and used only 1c oil. I used a whole bag of frozen strawberries (about 3c) and ran 1/2 of them through a pulse on the food processor first. I reduced the cinnamon to 2t and used pecans instead of walnuts since that's what I had on hand. I tried the suggestion to turn the oven off when the top cracked (which for me was 30min into baking time), but I had to turn it back on to cook it through in the center. Next time I will cook it 45min and then turn oven off to finish because the outer crust was slightly over-cooked at a full 60min of baking, but the center was underdone at 30min. It seems like a potentially versatile recipe and next time I'll substitute chocolate chips for my nut-allergic son.
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Make-Ahead Turkey Gravy

Reviewed: May 10, 2009
Excellent flavor, easily tweaked (I add celery and carrots with the onions when roasting), and reheats like a dream in a low temp crock pot. Making the gravy always delayed getting everything to the table because of lack of stove top space. Adding the juices after the turkey's cooked just makes this taste even better. It's not a difficult recipe, but it's not quick either with lots of steps. I buy the wings months in advance with an eye to sale prices and freeze them to make this a very low-cost gravy.
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Pizza Dough I

Reviewed: Jan. 18, 2009
I was very disappointed in this dough--it was extremely sticky, tore like crazy and was very difficult to stretch out. I don't roll out my doughs in a pan, I hand work them in a circle, almost tossing them, and I've gotten pretty good with that system. However, this dough was so difficult and kept tearing. It eventually had to be rolled out on a cookie sheet w/ a rolling pin. Very disappointing. Will give it one more shot before abandoning recipe.
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Chicken Stir-Fry

Reviewed: May 29, 2008
Thank you for a core recipe that I can finally make for my family! We haven't had Chinese food in years (mustard & nut allergies), so something that is easy to make & closely resembles restaurant style Chicken & ___ (insert vegetable of choice here) is a delight. I cooked this in a non-stick skillet & the chicken's coating stuck to the bottom of the pan like crazy, so instead of removing the chicken & trying to saute the veggies in the pan (sure to result in something burning), I steamed the veggies lightly & just added them to the pan when the chicken had cooked through. Then added chicken broth instead of water, extra ginger, some brown sugar, & the wonderful tip someone else wrote to mix some broth with the stuff left in the bag, which thickened up the sauce very nicely. I made sure to scrape the bottom of the pan as it cooked. A taste test had me adding a little extra soy sauce (instead of salt) to boost the flavor. Needs a little "more" of something (garlic? ginger? can't tell yet), but I am looking forward to working with this recipe for years to come. I bet it's delightful with shrimp, beef, whatever you want. I used broccoli, cauliflower, & scallions--delicious. Thanks so much!
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Christy's Pork Chops Normandy

Reviewed: Oct. 9, 2007
edited: This is a nice, easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor, but to ensure they were well-done, I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall, the sauce was less flavored than I had expected, the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter, & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again, curdling problem not repeated. It still needs a strong boost of apple flavor, though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor, so I warmed some whole milk in the microwave instead of cream (about 1/8 cup, maybe a little more, but under 1/4 cup) & whisked it in slowly. Next time, I'll try adding some calvados & see what that gets me.
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Plum Blueberry Upside Down Cake

Reviewed: Jul. 21, 2007
I have made this every summer for the past 6 years to take advantage of available fresh fruit. It is a very forgiving recipe, tastes wonderful & looks great. Just a couple of issues: I have found 40 minutes at 350 is just not long enough; the center is not cooked properly. This might be because of the blueberries I'm piling on in the center. Also, I reduce the salt by about 1/4-1/2 tsp. Try adding lemon extract instead of vanilla & some cinnamon to the batter to boost the flavor, although it's a lovely, pleasant cake as is. Very easy to make and perfect with coffee.
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Simple Chicken Gravy

Reviewed: Jul. 3, 2007
I'm a decent cook & anyone can follow a recipe. Maybe I just don't like really thick gravies. Maybe it's a Northeast thing. It was an extremely thick, glutonous, flavorless gravy. No amount of salt, pepper or other seasonings could save it. It was so thick, I could have spread it on bread. I'm giving it two stars because I suspect using chicken stock instead of water & less flour or the lighter corn starch might have some favorable impact on this. But as it stands, it was not what I was looking for.
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Brown Sugar Meatloaf

Reviewed: Mar. 13, 2007
Outstanding! I pretty much make the recipe as given with a few minor changes: I don't use meatloaf pans. I just form a loaf by hand in a baking pan & then slather (again with my hands) the loaf with the ketchup and brown sugar mix before throwing it into the oven. I also just keep a bag with cracker crumbs in it--you know, those bits and pieces of Cheez-Its or Ritz crackers that no one will eat--so I just use whatever's in there instead of saltines. The cheese crackers actually work well with this. This is the only meatloaf recipe I make now.
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 4, 2006
I made the error of mixing 2 tablespoons of cinnamon with the 2 tablespoons of sugar for rolling instead of 2 teaspoons of cinnamon. Aside from using up most of my cinnamon, it came out really nice. This recipe, aside from the cooking time (has to be 8 minutes--check your oven temp), seems fairly idiot-proof.
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Vegetable Lasagna in Parmesan Cream Sauce

Reviewed: Nov. 1, 2004
Excellent! I double the sauce (and this works with skim milk if that's a concern) and add a bunch of extra veggies (julienne carrots, squash, & zucchini with a box of frozen chopped spinach).
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6 users found this review helpful

 
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