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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

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

Good Old Fashioned Pancakes

Reviewed: Feb. 3, 2009
With all the great reviews, I knew this would come out perfectly without changing the recipe. This is my first time making pancakes from scratch and they came out as good as the boxed kind- without all the extra additives. I won't be buying pancake mixes anymore. The recipe is perfect without any changes. They remind me of IHOP because they came out so light and fluffy and also taste great. I was surprised at how easy it was to flip each pancake, without making a mess. I used TEVANS211 review from May 23, 2006 as a guide when making this recipe. I fluffed/mixed the dry ingredients with a fork, since I don't have a sifter. I added the milk and eggs to the melted butter and then stirred into the dry ingredients.. The only change to the actual recipe was TEVENS211 suggestion of adding 1/2 tsp vanilla to the milk mixture (but I don't think it made any difference in the taste). The only downside (which isn't really a downside) is that it makes a lot of pancakes.
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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

Coconut Pecan Frosting I

Reviewed: Feb. 24, 2007
Tonight, I had a craving for something sweet but all I had on hand was 1 box of chocolate cake mix and no frosting. I was looking for a recipe with ingredients I had on-hand. This worked out great and was so simple to prepare while my cake was baking. It's easy to spread when you use a rubber spatula.
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1 user 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

Raspberry Trifle

Reviewed: Aug. 7, 2006
The cream and cake were good, but the raspberries made it a bit too sour
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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

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

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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19 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

No Bake Chocolate Oat Bars

Reviewed: Feb. 3, 2009
I reduced the butter to 3/4 cups. It still seemed greasy, but it didn't bother me. Tastes good, but too crumbly- maybe the full butter that the recipe calls for would help with that.
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Cinnamon Coffee Cake II

Reviewed: Sep. 20, 2006
I followed the recipe exactly (even though cake mix had pudding in it), except it needed to be cooked 20 minutes longer in a bundt pan. I also sprinkled powdered sugar on for visual appeal. I agree with others that it does taste like an ordinary cake mix cake. HOWEVER, it's super moist and the cinnamon mixture is what makes the cake stand out with an addictive taste.
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0 users found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Aug. 29, 2006
I mixed the crumbs into the butter before patting it into the pan. Also, I wish I had added the nuts before the coconut so the nuts wouldn't taste roasted. Other than that, this was a simple recipe and it was a good combination of flavors. The sides didn't stick much to the pan, but next time, I'll try the foil and spray as suggested for easier cleanup.
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460 users found this review helpful

Baked Spaghetti II

Reviewed: Jun. 13, 2006
It's an easy recipe, but needs more flavor. I made it w/ penne and didn't use bell peppers. The 2nd time I made it, I modified it by seasoning the beef & onions, replacing water with spaghetti sauce, and putting red chili pepper in the sauce for some kick. It came out much better- it's a keeper.
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3 users found this review helpful

Chocolate Torte

Reviewed: Mar. 1, 2005
This was a pretty good cake! I used devil's food cake and (based on others suggestions) I made 1.5 the filling. To me, it still felt a bit skimpy between layers, so I will double the original filling amount next time. I also used Cadbury's Dairy Milk shavings on top instead of unsweetened chocolate.
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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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4 users 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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Cake Mixes from Scratch and Variations

Reviewed: Feb. 8, 2009
This was my first attempt at making cake from scratch. I took reviewers suggestions and substituted oil, and increased milk and sugar by 1/2 cup; cooked for 30-35 mins. I made the chocolate version. It rose beautifully and texture was nice (between dense and fluffy). Looks great, but the taste is too bready/floury, so it definitely needs frosting to cover it up. I like how versatile it is in that you can make different variations.
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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

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