CSANDST1 Recipe Reviews (Pg. 1) - Allrecipes.com (1886663)

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Doubletree Hotel's Cookies

Reviewed: Mar. 9, 2001
Try this recipe instead. It's MUCH better and closer to the original. After making these cookies for the first time I had 2 requests for the recipe. 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 1 cup (2 sticks) butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts 1. Preheat oven to 350 degrees. 2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies.
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169 users found this review helpful

White Wine and Garlic Dream Cream

Reviewed: Dec. 28, 2001
To truckerdoo--the sauce curdled because you used milk and not heavy cream as the recipe indicates. There is not enough fat in milk to keep the sauce from breaking. If you're trying to make the recipe lower in fat you'd need to experiment with a combination of heavy cream and milk to keep the sauce from breaking.
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50 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 3, 2002
This stuffing is fantastic! My mother made this for Thanksgiving. It's your standard stuffing recipe but all the ingredients come together to make this an outstanding stuffing recipe. I'll definitely be making this for myself and other holidays.
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3 users found this review helpful

Apple Banana Smoothie

Reviewed: Oct. 21, 2004
YUM! Made this today for me and my toddler. He loved it! I didn't freeze the banana so it would be easier for him to drink through a straw.
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91 users found this review helpful

Spinach Quiche

Reviewed: Oct. 6, 2006
This was delicious. I used fresh mushrooms and skipped the crust. Divided batter into muffin tins, baked then froze them. They reheated great! My family loved them.
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662 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Sep. 18, 2000
These lemon bars were VERY good. I had some trouble with them though. I have NO idea how you all spread this dough to fit a 13x9 pan. It was too sticky so I put it in an 8x8 and cooked it for the same amount of time and it came out fine. I also had trouble cutting the bars. The bottom was very hard. I wanted to add more lemon juice since other reviewers suggested this but I didn't have more than 1/4 c. so I put in 1/2 tsp. lemon oil. That did the trick. I'll definitely make these again.
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45 users found this review helpful

Beef Fillets With Stilton-Portobello Sauce

Reviewed: Jul. 20, 2001
THIS IS FABULOUS! I made this for a food demo in a large grocery store. During the 3 hours I made this 4 times!!! At one point, all my samples were gone in 15 minutes. People were watching me and trying to memorize my ingredients. I used dried tarragon and gorgonzola. Be careful with the sour cream and cheese. I started off with the full amount but it was too tangy. Cut sour cream in half and then sprinkled in some gorgonzola. I'll definitely make this again!
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20 users found this review helpful

Simple Artichoke Dip

Reviewed: Apr. 3, 2005
Hard to believe to few ingredients could taste so good!!! Delicious!
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6 users found this review helpful

Sauce Rosee

Reviewed: Jun. 4, 2001
This sauce is FANTASTIC. I made it for a food demo in a grocery store. Everyone who tried it liked it. I usually do not like what I make but as soon as I took one bite I knew this sauce was a winner. I didn't bother with the peppers or onions. Instead of pasta I had cut boneless, skinless chicken breasts into chunks; then I breaded the chunks in flour and oregano then sauteed the floured chicken chunks in olive oil. After sauteeing the chicken, I prepared the sauce in the same pan. I could not believe how good this sauce is. I'll definitely make this again, and again, and again!!!
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55 users found this review helpful

Alla Checca

Reviewed: Mar. 19, 2001
I was amazed at how good this was. Just a few simple ingredients provided a wonderfully light yet tasty dish. I'll definitely make this again!
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33 users found this review helpful

Deluxe Waffles

Reviewed: Apr. 3, 2001
These waffles were delicious. I used this recipe for my first time trying waffles. I did add 1/2 tsp. vanilla and 1/4 tsp. cinnamon since another reviewer suggested this. I'll definitely make these again.
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79 users found this review helpful

Amaretto Chicken

Reviewed: Apr. 17, 2001
I really liked this recipe. I made it with evap. milk instead of cream; omitted mushroom and used 1/4 c. low fat marg.; and used 1 tsp. almond extract. My husband on the other hand hated it. After touching his tongue to the chicken he promptly scraped off the cheese wrapped it in foil and threw it away. And I had to give him a separate plate of rice because the sauce had spread to the rice on his plate. So unfortunately I won't be making this again.
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23 users found this review helpful

Buttery Herb Wine Sauce

Reviewed: May 9, 2001
Really good! Left out the egg and shrooms; made it w/lowfat marg. and evap. milk and added 1T of lemon juice after it had simmered. Am going to make this for a cooking demo using the full fat ingredients. Served this with boneless; skinless chicken cooked first; and then I made the sauce in the same pan. YUM!
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39 users found this review helpful

Beef and Noodle Casserole

Reviewed: May 21, 2001
This was pretty good. I used low fat ground beef; low fat/low sodium soup and low fat cheddar. My husband liked it more than I did. I'll make it again to keep him happy!
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25 users found this review helpful

Bachelor's Stew

Reviewed: Mar. 19, 2001
This was surprisingly good. 10-12 hours is way too long. I think 6-8 would be adequate. I started mine on low for a few hours, cranked it up to high for about 2 hours and then back to low for 1 hour. My meat was a little tough but flavor was good. I'll make this again.
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23 users found this review helpful

Antipasto Salad

Reviewed: Jul. 9, 2001
I really enjoyed this salad and so did hubby. I took it to a 7/4 bbq. Not sure how others liked it. I'll make it again anyway!!
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28 users found this review helpful

Shrimp and Mushroom Angel Hair Pasta

Reviewed: Aug. 9, 2001
This recipe is very good. I made a low fat version--used low fat marg. and evap. milk. Skipped the mushroom and shallots and sugar. My sauce was pretty thin though because of the evap. milk. I used pre-cooked shrimp. Do not let shrimp heat too long or else they REALLY shrivel up. I will definitely make this again!
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33 users found this review helpful

Thunderbird Stew

Reviewed: Sep. 4, 2001
I was amazed at how tasty this turned out. I put in a whole chuck roast which was still slightly frozen. The meat was very tender. I will make this again.
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21 users found this review helpful

Chicken Supreme III

Reviewed: Nov. 15, 2001
This was very tasty. Used low sodium chicken soup; low fat marg. and low fat cheddar. Stuffing was a bit salty for me but we still enjoyed it. Will make again.
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24 users found this review helpful

Displaying results 1-20 (of 212) reviews
 
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