CRAZY4SUSHI Recipe Reviews (Pg. 1) - Allrecipes.com (18853295)

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Omelet in a Bag

Reviewed: Aug. 4, 2006
This was great for camping. My kids and I were in charge of breakfast for about 20 people. We had chopped everything at home. Then one of the kids wrote the names of everyone on the bags. This turned out cute because he was only seven we wouldn't tell him how to spell anyon's name so he had to guess how to spell names and it was funny to see what he came up with. Everyone threw in what they wanted. The kids shook the bags for everyone. Then we (adult supervision is a must with the hot boiling water) cooked them in a huge pot of water. The bigger the pot, the better. Using a big pot helps to keep the bags from hitting the sides of the pot and melting. We gently stirred them around too, which helped. We served them with a bunch of quick breads we cooked ahead at home and fresh fruit. They were a huge hit and the kids really felt like they were contributing to the group effort. The best guage for time was to pull the bag out and give it a little squeeze to see if it was firm enough.
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335 users found this review helpful

Easy Granola Bars

Reviewed: Aug. 17, 2006
On my first attempt to make these I used regular rolled oats instead of quick and they had a raw oat taste because the oats were too thick to cook in that amount of time, without burning the condensed milk. So on my second attempt, because I could see the potential, I doubled the recipe and poured it on to a jelly roll pan that was lined with a non-stick silpat mat. These little mats are so slick. Nothing sticks to them. My kids loved these chewy type of granola bars and they are truly easy to make in minutes. The hardest part is waiting for them to cool. I have used fat-free condensed milk also, but I think they taste better with the regular condensed milk.
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321 users found this review helpful

Green Chicken Enchilada

Reviewed: May 23, 2006
Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny. When I am in a hurry, I cheat and use Rotissere Chicken and it is super quick to put together. I like to stir about 1/4 cup of the sauce into the chicken and cheese mixture. If you want it hotter add pepper-jack cheese.
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210 users found this review helpful

Pepper Jelly Appetizer

Reviewed: Jun. 9, 2006
This is always a huge success.I use it often. To change it up a bit, I sometimes stir it all together and then serve it as a cheese spread with pepper water crackers. Same flavor but just a different way to serve it.It is also great with Fritos "Scoops" chips.
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173 users found this review helpful

Vickie's Beer Bread

Reviewed: Apr. 26, 2007
The difference between this beer bread and the Beer Bread I, is the margarine/butter poured on top before baking. And it makes all the difference in the world. This bread is much better and has a much bettter crumb to it. Sometimes I add Italian herbs and garlic powder. If you have problems with the margarine/butter overflowing into your oven just make a slit down the center of the bread, before pouring it on. It helps control the direction of the melted margarine/butter and helps for more even distribution too.
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85 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Apr. 23, 2006
My son really wanted to make this. I was pleasantly surprised at the flavor. But we did add a package of onion soup mix. I think it would be pretty tasteless without it. Mine took about an 1 hour and 15 minutes to reach the proper temperature. And like others have said, it bubbles over and makes a nightmare out of the oven.
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72 users found this review helpful

Green Tea Latte

Reviewed: Oct. 31, 2007
I like idea of this but I felt it was a little off. Matcha is pretty concentrated, a little goes a long way. 2 teaspoons of matcha was more than enough for me. I liked one tablespoon of sugar. The water seemed to thin out the latte a little too much. You really only need enough to dissolve the matcha. More like 1/4 cup. I heated up the water first, stirred in the matcha to dissolve then, added the soy milk and sugar. And heated again to warm up the soy.
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67 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jun. 4, 2010
great flavor and super easy. make sure to give this plenty of room by putting it on a cookie sheet so it roast and doesn't steam. I get better results at 425 degrees.
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66 users found this review helpful

Impossible Pumpkin Pie II

Reviewed: Mar. 1, 2008
If you are looking for a pie, this is not it. There is no crust. If you love pumpkin this is for you. Put this in a crock pot for about 4 hours, on low and you have a great little pudding/custard. Add some sweetened whip cream and your in heaven.
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60 users found this review helpful

Amy's Lavender Lemonade

Reviewed: Feb. 29, 2008
I actually brew the "lavender tea", let it cool and then use it to make with Lemonade Crystal Light. It is nice and refreshing and sugar-free!
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57 users found this review helpful

Nacho Cheese Sauce

Reviewed: Feb. 17, 2007
I only give this three stars because it had a nice consistency, but it really only deserves two because it had no flavor. I even used the sharp cheddar singles. I had to throw in green chilies and taco seasoning to try and give it some life. I think I will stick to Mexican Velveeta.
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57 users found this review helpful

Quick and Easy Fish Tacos

Reviewed: Oct. 27, 2006
Pretty quick and easy for when I really have a fish taco craving. Use a better grade/quality fish stick. No tartar sauce though, try sour cream and salsa mixed together. And cheddar cheese.
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53 users found this review helpful

Miso Soup

Reviewed: Sep. 30, 2006
This had a nice taste but the silken tofu I used was too soft. I suggest a firm tofu. I also used a dashi that was MSG free. I think that is why it needed some salt for me. A really easy and quick recipe.
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51 users found this review helpful

Slow-Cooker Posole

Reviewed: Aug. 4, 2008
Quick and easy. I used a powdered enchilada mix that adds tomato paste and water. It doesn't seem as spicy to me and easier on the kids. I don't recommend adding the extra water. Mine was too watery for me. And next time I think I will add the hominy more towards the end so that it stays firmer.
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49 users found this review helpful

Festive Cranberry Cream Cheese Squares

Reviewed: Dec. 15, 2005
The regular cranberry cheese bars (on this website) are very similar and just as good, without the added expense of the mincemeat. I hardly could tell the mincemeat was in there. However, my father-in-law loved these.
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47 users found this review helpful

Aunt Janet's Pumpkin Dump Cake

Reviewed: Nov. 20, 2006
A good and easy recipe. Like it much better than pumpkin pie. Can easily use lower fat alternatives (low fat evaporated milk, and egg substitute)without any problems. I like to cut in the cold butter into the cake mix and then stir in the nuts. It makes for better distribution of the butter. Oh, and if you toast the nuts first it intesifies the flavor. Kids loved it.
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46 users found this review helpful

Coffee Flavored Liqueur II

Reviewed: Apr. 4, 2008
I use this recipe all the time but I make it with 3 teaspoons of good quality vanilla and then there is no wait time! Instant gift!
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37 users found this review helpful

Spicy Pumpkin Fudge

Reviewed: Mar. 15, 2007
If you want the pumpkin flavor to come through, use vanilla baking chips or white chocolate chips. Then, the recipe is a 5 star for me. The butterscotch chips are too dominating and the pumkin flavor just can't come through. I prefer this without the nuts.
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35 users found this review helpful

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Reviewed: Sep. 16, 2006
As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich.
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30 users found this review helpful

Lavender Shortbread Cookies

Reviewed: Jun. 23, 2008
Nice flavor. Nice texture. I did not put in the mint because I wanted a true lavender flavor to the cookie. I formed into logs, chilled overnight, and then sliced into 1/4 inch thick rounds. Cooked for 18 minutes. Not as pretty but alot faster and easier. These spread out quite a bit, not sure if they would hold the desired shape of a cookie cutter. I tried to roll mine in purple sugar like the picture. Mine came out an ugly brown because the edges started to brown.
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29 users found this review helpful

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