Mystery Recipe Reviews (Pg. 1) - Allrecipes.com (18863188)

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Mediterranean Spice Rub

Reviewed: Mar. 13, 2014
The critical review (by TinHouston) and the positive one (by ak04) were both very helpful. My favorite Mediterranean place shut down and I have always wondered what spices they used for their meat and veggies. I made sauteed veggies (onions, tomatoes and bell peppers). I took the reviewers' advice and didn't measure, being careful to go very light on the cinnamon and nutmeg and I was amazed that it turned out just like the restaurant! I am giving this 4 stars because I haven't tried the exact recipe measurements. If I try the recipe quantities, I'll update my review. **UPDATE:** I'm sorry but I have to bring my rating down. The quantities in this recipe are WAAAY off- the flavor exactly as TinHouston described it. Glad I only wasted an onion instead of adding it to the meat. The ingredients are good- just not the quantities. I can't remember exactly how much I put last time, but I'd recommend equal portions of cumin & coriander (1 tsp each), salt and pepper to taste and just a pinch or max of 1/4 tsp each of cinnamon & nutmeg.
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2 users found this review helpful

Blonde Brownies I

Reviewed: Sep. 7, 2011
These are TOO SALTY. Otherwise, soft, chewy, and sweet.
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2 users found this review helpful

Beefy Baked Ziti

Reviewed: Aug. 14, 2011
The Classico sauce was really tangy and ruined this otherwise delicious dish. The sauce was more expensive than other brands, too.
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1 user found this review helpful

Maple Dill Carrots

Reviewed: Dec. 20, 2010
3 cups is a 1 pound bag of carrots. My only change was to use less pepper because I don't like black pepper. The ingredients look like they would taste bad with this recipe, but they actually work well together- just the perfect amount of sweet/salty/herby. The fresh dill makes for an awesome presentation to impress guests.
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5 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 20, 2010
I do not like sweet potatoes and never have. However, this is pretty good, almost dessert-like. The topping is what makes this dish. I scaled the recipe down to 2 servings using 1 boiled sweet potato, substituted milk for cream (didn't have any) and omitted pecans (didn't have any).
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3 users found this review helpful

Graham Cracker Brownies

Reviewed: Dec. 10, 2010
These are okay. I made these a few times, experimenting and tweaking, as I think it's a good quick fix. If making in a 9X13 pan, don't use the cook time called for in the recipe as one user states to do. The author's cook time is based on an 8X8 pan. I made them in a 9X13 pan and cut the cook time in half (15-20 mins). It's better to "undercook" them, just until the edges look brown and the center is starting to brown b/c it sets quickly and hardens as it cools. You need to cut and remove from the pan before they cool, or else you'll be fighting to get them out of the pan (even though i greased my pan really well) The batter is hard to work with. I found that it's easier to work with the batter when you add a stick of melted butter. For a better taste, add 4 Tbsp brown sugar.
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13 users found this review helpful

Buttery Cooked Carrots

Reviewed: Nov. 23, 2010
Yummy! Haven't had carrots this way before. I used butter instead of margarine, drained all the water and used regular carrots. Next time, I'll half the butter as many suggested since it created a butter soup. These were so irresistable i ate the whole thing by myself in 2 sittings (would have been 1 sitting, but I controlled myself). Never knew I could love carrots (or any veggie) so much! I never even buy carrots, but after trying this, I bought 2 more pounds of carrots so I can make some more.
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2 users found this review helpful

Can't Leave Alone Bars

Reviewed: Nov. 14, 2010
Most of the high reviews are from people who didn't even follow the original recipe. The cake part is soft & moist, but tastes really weird and kind of gross. I'm not a big fan of white cake, so that may be why I didn't like it. I understand why one reviewer couldn't serve these to guests.
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11 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Sep. 3, 2009
I've made this a few times and it's pretty good (and addictive). I like the texture from the cottage cheese (similar to scrambled egg) but it adds a tangy flavor which is offset by the crumb topping (I used Ritz without melted butter). Definitely add the extra milk (it will look soupy before baking).
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2 users found this review helpful

Baked Mac and Cheese for One

Reviewed: Sep. 3, 2009
Finally! I've been looking for months for a creamy/saucy homemade mac n cheese recipe that's also tasty- and I've found it! Thank you cody's mama for posting ur pic- which made me try this recipe. My first successful roux. I followed the recipe pretty closely, only changes were to double the recipe (kept baking time the same) and replaced bread crumbs with Ritz crumbs. The pasta-to-sauce ratio was perfect, i like my pasta slightly drowning in sauce. Some of the ingredients (worchestershire and hot sauce) might sound weird for a mac n cheese recipe, but they actually help this one stand out (in a good way) without being too bold. but, it does give it a more grown-up taste. for a more traditional taste, i would omit the sauces (and maybe even the mustard) and add more cheese. The reviewer who found it too salty might have used salted butter. thanks amydoll for this recipe!
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20 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: May 7, 2009
I used melted butter instead of shortening and I didn't need the entire amount of milk. Even though I rolled it to 1/2 inch thickness, they came out so tall. The dough is fun and easy to work with. Very quick, easy, and clean recipe.
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1 user found this review helpful

Chicken Fried Chicken

Reviewed: May 6, 2009
Wow, surprisingly good taste, texture and juicy- despite the simple ingredients. It didn't need any gravy or dipping sauce. I did make a few alterations though- used salt, garlic powder and chili powder in place of seasoned salt. Made it with a whole chicken, dredged in flour first and used the method mentioned by a reviewer to bake on 350 for 45 mins and add a stick of melted butter and cook 5 more minutes. The baking method is such a time-saver. I can't wait to make this again!
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4 users found this review helpful

German Chocolate Cake Frosting II

Reviewed: Apr. 29, 2009
Even after adding Cornstarch as other reviewers said, it didn't thicken. The taste was also just okay.
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0 users found this review helpful

Cinnamon Toast

Reviewed: Feb. 22, 2009
Wow, simply amazing and delicious!! I was looking for a quick and simple breakfast just now and this fit the bill. At first, I thought the cinnamon mixture looked like too much for 2 slices, so i only put a little, but after one bite, I ended up dumping the whole thing on the toast. The butter and cinnamon combo gives your mouth a real treat. It's soo good! Will make many many more times!
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1 user found this review helpful

Rich Chocolate Frosting

Reviewed: Feb. 8, 2009
I halved the recipe to frost and fill a 9 inch cake. This was too rich for me and needed more sugar for my taste, but that may be due to the fact that I used high quality/intense cocoa.
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0 users found this review helpful

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