EMLE234 Recipe Reviews (Pg. 1) - Allrecipes.com (18858223)

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Jamaican Me Crazy Chili

Reviewed: May 31, 2008
Tried a vegetarian version, substituted the meat for more beans.
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3 users found this review helpful

Amazing Chicken

Reviewed: Apr. 7, 2008
These are good. I used reduced-fat mayo, marinated the chicken (lightly salted) in garlic for a few hours, and didn't flip the chicken while they were baking (usually the breading gets really messed up from that).
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1 user found this review helpful

Five-Vegetable Medley

Reviewed: Apr. 6, 2008
I used one rib of celery, a small yellow pepper, chicken stock, and half olive oil/half butter. This is good but I don't think I like the turnip (I think it added a bitter taste).
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2 users found this review helpful

Vermont Apple Pie

Reviewed: Apr. 5, 2008
I love the sweet/tanginess of the apples and the flavor of the almonds. This was delicious. I didn't slice the apples thin, I just used an apple cutter (to make wedges) and cut the pieces in half. I also halved the recipe to use in a regular-size pie tin (But not all the apples fit, seems like 3 apples would have been perfect for that tin). I also used Pie Crust IV from this site (w/ butter, not shortening). I'll definitely make this again.
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3 users found this review helpful

Pie Crust IV

Reviewed: Apr. 5, 2008
This is great. Very yummy. I used it for a two crust pie. Just be careful about putting the 2-crusts in the pie plate b/c they're thin and can tear easily.
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1 user found this review helpful

Red Enchilada Sauce

Reviewed: Apr. 4, 2008
I made some changes, like other raters suggested, and the sauce was great. I used tomatoe paste (not sauce), doubled the chili powder, and used chicken stock (instead of water). As an enchilada sauce, I would rate it a 4.5 (as in, Very Good) if I could. I also tried this recipe w/ changes (except doubling chili powder) as a pasta sauce and it was really great (definitely a 5). This recipe's a keeper.
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1 user found this review helpful

A Number One Egg Bread

Reviewed: Mar. 23, 2008
This is so delicious! I love it! One note I want to make is that if you try to make this into one loaf, it will probably be gi-normous. I have made this twice and have always halved the recipe (the loaf is still huge!), and a half-recipe will only need 20 minutes in the oven. ( One trick I learned from Alton Brown on an episode of "Good Eats!" is to let the dough rise in a (not turned on)oven with a pan of hot water beneath it. Also, if you've ever had trouble getting the yeast to rise - like myself - make sure you stir the yeast in the sugar-water until it completely dissolves, then let it sit for a couple minutes 'til it gets really foamy.
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9 users found this review helpful

Pot Roast in Foil

Reviewed: Mar. 23, 2008
At first, I was worried about the salt not penetrating the roast but I found that if you cut the roast (cooked) into small slices and pour the sauce over them, they're just fine. Wonderful recipe, very easy. Everyone had seconds.
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2 users found this review helpful

Yazdi Cakes

Reviewed: Mar. 15, 2008
These are great! I would have given them a 4.5 if possible. They are very rich and would probably be better in smaller portions. Making them in Madeleine pans would be fabulous. Or you could just reduce the butter. Here's what I did: I HALVED the recipe, didn't heat the eggs and sugar in a double boiler (too lazy), used 1/2t cardamon, didn't add pistachios (didn't have any), and added 2T more sugar. I think the recipe probably doesn't need more sugar, but in the future I would reduce the butter and make the cakes in Madeleine tins.
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20 users found this review helpful

Fried Onion Rings

Reviewed: Mar. 10, 2008
I loved these rings. I used carbonated water, added 1t salt, and 1/2t pepper to the batter. I also found it easier to let the onions sit in the batter until I was ready to put them in the oil (this helped the batter stay on better). They taste like funyons (just missing the garlic flavor). Yummy.
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3 users found this review helpful

Absolutely Ultimate Marinade

Reviewed: Mar. 10, 2008
I used a homemade tahini recipe because I had lots of sesame seeds and wasn't going to buy a jar. I also doubled a recipe, used it on a whole cut up chicken (except the wings), and put everything under the broiler. It was delicious and I'll have to try it again.
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2 users found this review helpful

Basic Chicken Stock

Reviewed: Mar. 10, 2008
This is fantastic. I combined this recipe with a soup recipe I had (b/c I was too lazy to make stock and THEN soup) and made the following changes: no cloves, salted to taste (with kosher salt), didn't clarify, doubled the recipe, used 5 carrots, 5 big potatoes, 4 bay leaves, a chicken carcass (I removed the legs and breasts for another recipe), 2 wings, 2 breasts, and two parsnips (1 big, 1 small). I added the potatoes (cut in .75-1 inch chunks) after simmering the soup for 1 hour. They were done after 20-30 minutes of simmering. Then I flaked any meat off the bones, returned the meat to the soup, and discarded the bones. This makes a fabulous soup. I'll definitely repeat it and probably try adding egg noodles next time.
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4 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Feb. 22, 2008
I used 1/4c dry parsley, didn't make the yogurt salad, and only had 3/4c bread crumbs. This was okay but I don't like it enough to repeat it.
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2 users found this review helpful

Ten Clove Garlic Marinade

Reviewed: Feb. 21, 2008
Ok, definitely check all your ingredients before you start preparing any recipe. While I was mixing the ingredients, I realized that my steak sauce was rancid, so I had to use BBQ sauce in its place. I broiled the steaks in the oven b/c I didn't want to clean any grills. Surprisingly, the steaks were good. Steak sauce would make it better though. I'll make an update when I try this again w/ steak sauce.
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1 user found this review helpful

Favorite Corn Bread

Reviewed: Feb. 17, 2008
This is really good. I used fine cornmeal and butter instead of shortening. I added 1T honey like other ppl suggested but I think I'll add another 1/2-1T of honey to make it sweeter. I'll definitely make this again.
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1 user found this review helpful

Lemon Gold Cake

Reviewed: Feb. 10, 2008
This cake is great. It's soft, has a delicate texture, and is really delicious. I used all purpose flour minus 5T, didn't sift anything, and baked the cake in a bundt pan. A light vanilla glaze would be the perfect frosting for this cake, although, it's great plain too.
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29 users found this review helpful

Mexican Cookie Rings

Reviewed: Feb. 2, 2008
These are great! They're very soft and delicious. They are good for entertaining, especially if you serve them soon after they've cooled.
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3 users found this review helpful

Scallop Stir-Fry

Reviewed: Jan. 23, 2008
I doubled this recipe and used fresh ginger instead of ground. It was okay but seemed to be missing something. I would have given it a 3.5 if possible and I just didn't feel like it was good enough for a 4. I don't think I'll try this again.
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1 user found this review helpful

Chewy Cocoa Brownies

Reviewed: Jan. 20, 2008
Soft and delicious. Yum.
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1 user found this review helpful

Cracked Sugar Cookies I

Reviewed: Jan. 18, 2008
These are delicious and I'm always looking to use my frozen egg yolks. Check them after the suggested bake time, they look wet but they are probably done.
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2 users found this review helpful

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