BRWNEYEGRL46 Recipe Reviews (Pg. 1) - Allrecipes.com (18861767)

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BRWNEYEGRL46

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Chef John's Cauliflower Pizza Crust

Reviewed: Apr. 4, 2015
I must say I was quite surprised how good this actually was. I'm not a huge cauliflower fan but I am doing weight watchers and see the merits of using it in recipes to reduce carbs, replace potatoes, etc. I followed the recipe pretty closely-I subbed parmesan cheese for the goat cheese and added garlic powder and an Italian spice blend to help cover the cauliflowery taste. I baked it on parchment and flipped it part way through cooking which worked well. It got really dark and I was concerned I burned it but it was fine. I agree with the other reviews that this truly is a 2 hour process, so not great for a quick mid-week pizza night. May try doubling the batch and freeze one to see how it works prepping everything and mixing ahead of time to use on the fly. As a side benefit I don't feel that heavy yucky feeling in my stomach after eating it like I do with regular pizza. Thanks for another great recipe Chef John.
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Cornell Chicken Marinade

Reviewed: Jul. 26, 2014
This is the ONLY BBQ chicken I make. If I use bone-in chicken I will marinate it for 4-5 days. If I use boneless skinless chicken I find I only need to marinate it for 1 day and I reduce the salt to 1 tsp if I make the whole recipe. Can't live without Cornell BBQ chicken!!!!
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Smoky Grilled Pork Chops

Reviewed: Jul. 1, 2014
I was surprised, this was really good. I didn't have liquid smoke so I made it without. Like others, I put the Worcestershire sauce on the chops then sprinkled the seasoning on and rubbed it in. Not sure how long I grilled them, I just checked them to be sure they were done. Lot more flavor than I expected, I'm usually one to marinate meat but this will be a regular in my rotation. Thanks!
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Best Bread Machine Bread

Reviewed: May 21, 2014
I've made this bread 3 times this week since coming across the recipe for my hubbie, 2 year old, and myself, and we aren't the 'bread with every dinner, sandwich every day for lunch' type of people-it's so good! I make it exactly as the recipe says, using either olive oil or vegetable oil, although I may try butter next time to see how it turns out. I have been making bread for a long time, but not so long that I was turned away by the mixing method. I make the dough in my machine then put it in a 9x5 pan (the Gold ones from Williams-Sonoma are fantastic), let it rise again then bake at 350. Even the first loaf I made that I forgot to let rise turned out pretty well, just more dense. Can't go wrong with this recipe.
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Ten Minute Enchilada Sauce

Reviewed: Apr. 16, 2014
I won't make enchilada sauce from a can anymore! My husband loves it, says it's so much better, and doesn't make his stomach upset like the canned stuff. I only put 1/2 the chili powder (personal preference), substitute chicken broth for water, and use crushed garlic. Made it following the recipe exactly the first time and it was good too, just made changes to suit our tastes, so I can rate it based on both. Thanks for the recipe!
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Healthier To Die For Blueberry Muffins

Reviewed: Feb. 26, 2014
I have made "To Die For Blueberry Muffins" for a couple years now and love them. I don't like the crumb topping regardless so I either make them plain or pull them out a couple minutes early, brush the tops with beaten egg white and sprinkle raw sugar on for the last couple minutes of baking. These were ok. I used homemade applesauce that was thicker than store-bought so that might be some of the issue. To me, for the few calories you save just make the real ones and enjoy them. Neither recipe is weight watchers friendly and one tastes far better
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Best Brownies

Reviewed: Feb. 26, 2014
OMG, so good! Will never make a boxed mix again. I love that they are made with baking cocoa, which I always have on hand. I doubled the recipe for a 9x13 pan. The batter is thick enough I made a foil divider for 1/3 of my pan and mixed chopped up Andes Mints in 1/3 for a mint chocolate brownie. They were fantastic that way, and my mom and husband loved the plain ones. I didn't make the frosting/glaze, they were plenty sweet on their own. Thanks again!!!!!
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S'more Brownies

Reviewed: Jan. 25, 2014
I have made these for years and they are SOOOO good. I learned to make them where you bake them until they are almost done, pull them out and sprinkle with chocolate chips and marshmallows and throw them back in just to melt the chocolate and make the marshmallows puffy and sticky. when you pull them out cover the tops with whole graham crackers. They are rich but they are yummy.
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Pollo Fajitas

Reviewed: Jan. 1, 2014
I made these exactly as written with the exception of the hot sauce because I forgot to put it in. the pan I used was too small, next time I will cook it in my cast iron pan to get that crust. Will definitely make again!
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Burgundy Pork Tenderloin

Reviewed: Oct. 27, 2013
So good just as is. I used dry red wine because that is what I had and it turned out great. Made it for company and it was devoured. Thanks!!!
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Baked Parmesan Tilapia

Reviewed: Sep. 20, 2013
I just started making fish on a regular basis because I was getting bored with the same old thing. This was the second tilapia recipe I have made and it was by far the best. I changed the recipe because we don't have ranch dressing (gasp!) so I did the fish in flour, milk, then seasoned bread crumbs with parmesan cheese. I didn't spray the crumbs before I coated the fish and instead sprayed the breaded fish with a light spray of Pam. Used the non-stick foil and both sides came out nice and crisp, no loss of breading. Will make again for sure!
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Easy and Delicious Chicken and Rice Casserole

Reviewed: May 17, 2013
This was really good. I took the advice of a couple others and used chicken broth instead of water, and I mixed everything together before spreading it in the pan. The chicken was tender, the rice was cooked all the way through. Not sure how it reheats but as a good, quick, I-always-have-the-stuff dinner I will be putting it in the rotation.
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Tacos in Pasta Shells

Reviewed: May 13, 2013
I thought this recipe was pretty good, and a good starting point. I'm not sure why people rated it poorly when there is ample time to make adjustments. It's not like something that you toss in the crock pot and can't taste. Anyway. I omitted the salt, added a package of taco seasoning and some cumin and oregano to suit our tastes, put in 4oz cream cheese, and added some of the shredded to the meat mix. No butter, just threw them in some cold water to stop the cooking and keep them separated. I didn't have taco sauce so I put salsa in the blender and added some enchilada sauce. I thought they were really good. The 2 year old didn't care for them but the hubby and I liked them. Next time I will omit the chips during cooking, they got kinda soggy. This is something I would make ahead a bunch at a time and freeze for my crazy days. A good meal that is quick, different, and tasty. Thanks!
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Classic Rice Pilaf

Reviewed: Apr. 13, 2013
Loved it! So simple, came out perfect following the recipe as is. It made a ton, so next time I will cut it in half and cook in an 8x8 pan. Will make again!
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Braised Balsamic Chicken

Reviewed: Apr. 13, 2013
So good! I followed the recipe exactly and it was wonderful. I served it with the Classic Rice Pilaf recipe from this site as well as some zucchini sauted in Italian dressing. The only thing that would make this better is to serve it with a balsamic reduction sauce (I REALLY like balsamic, so that's just my opnion). Will make again and again.
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Jay's Signature Pizza Crust

Reviewed: Feb. 5, 2013
This was really good. I made it on a cookie sheet so I prebaked it and it turned out fantastic. I only gave it 4 stars because the instructions were kind of dumb. When I mixed my liquid with 2 1/2 cups of flour it was still VERY thin, like brownie batter. I'm no expert when it comes to dough, but next time I will put in enough flour so that it isn't a huge sticky mess when I'm trying to work with it. Otherwise fantastic as is
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Quick and Easy Pizza Crust

Reviewed: Jan. 25, 2013
This wasn't bad, especially considering it was a quick crust. If I had the time it probably wouldn't be my first recipe but in a pinch it worked well. I added some spices (a pasta sprinkle mix I have) and some garlic powder to the crust which made it pretty flavorful. I used it as thin crust pizza and it was good. Like I said, good if you are pressed for time, otherwise I would prefer a dough that has to rise.
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Ranch Ham Roll-Ups

Reviewed: Apr. 5, 2010
ok, so I looked at this recipe and immediately decided 1)it would have to be turkey, no ham and 2) there MUST be some sort of shredded or sliced cheese. I made the recipe as is otherwise to test on myself, and decided it was too ranchy. My final recipe was 3 packages of cream cheese to one package of ranch dressing. I made an assembly line and made 8-10 inch tortillas. The 3 packages of cream cheese was perfect for the 8 tortillas. I then sprinkled with green onion and shredded cheddar, and put 3 slices of turkey on each. I used the turkey to press the cheddar and onions into the cream cheese mix. They rolled up nicely this way, with nothing falling out. I made these for a post wine tour shindig, and they met with rave reviews from everyone-they didn't last long. Will be making again as described for sure! Simple, cheap, and easy.
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Baked Ziti I

Reviewed: Jan. 1, 2010
This recipe was really good. Holy cow does it make a lot!!! I used a 9x13 pan and it was filled to the brim. I used Kay's sauce recipe from this site, and omitted the provolone (I didn't have any, and I'm not a fan of it to begin with). Next time I might go 50/50 with sour cream and ricotta, as I liked the creaminess of the sour cream but felt it needed something else. Even my picky 8 year old niece gave me a thumbs-up and asked for seconds!
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Simple Baked Apples

Reviewed: Sep. 27, 2009
I made this recipe to go with ham for dinner and thought it was great. The only adjustments I made were: added ~1/4 c. brown sugar on top, put in pumpkin pie spice instead of ground cloves (didn't have any), added 1 tsp vanilla, left out the milk (sounded gross to me). I baked them at 250 degrees (same as the ham) for 1 1/4 hours. Delish!
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