PREGOCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (18866785)

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Chocolate Covered Cherries

Reviewed: Dec. 22, 2004
Living in Saudi Arabia you can’t find chocolate covered cherries so when my father was visiting – I tried making these. They are time consuming and you need to allow at least a week to allow them to age but so worth the effort! Here are my best pointers: 1) drain and blot dry the cherries, then freeze them on cookie sheets. 2) Divide the fondant into four equal pieces and then after lightly dusting it, roll it onto an arm’s length piece of wax paper that you will fold in half. Then turn the fondant over and dust it on the other side so that it won’t stick and place between the two sheets of waxed paper. Stack the layers in the fridge. 3) Take out 10 – 20 cherries from the freezer and use a 2” biscuit cutter to get the right amount of fondant. MAKE SURE THE CHERRY IS SEALED WELL and then freeze the fondant rolled cherries overnight. 4) When you are ready to dip them, take them out 10 – 20 at a time use a good quality semi sweet chocolate. (Candy dipping tools makes it easier although I've used chopsticks before I had those...) Place in the freezer for 15 minutes and then paint the bottom with chocolate again to seal in the fondant. You might need to “repair” other places that were not covered by the chocolate to keep the cherries from oozing. I then allow them to freeze overnight and then place them on the counter under saran for 1 week after giving my family the “don’t you dare touch them” look. I will redip them after the week to make them look fresh.
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76 users found this review helpful

Zuppa Toscana

Reviewed: Dec. 22, 2004
This was so GREAT for a cold winter's night! I actually made it a little simpler by cooking the sausage along with the onion and bacon and not taking out the bacon. Plus I added a whole package of bacon too! It was sooo GREAT!
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1 user found this review helpful

Restaurant-Style Zuppa Toscana

Reviewed: Jan. 4, 2005
This soup is *perfect* for a snowy day! The only things I did differently were to cook the onion, bacon, sausage and garlic together to make it easier and I didn't bother taking out the bacon. Plus we live overseas and didn't have kale so I substituted cabbage. This was devine! Living in Saudi Arabia though I sure missed the SNOW to go with it!
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1 user found this review helpful

Apple Crumble Tart

Reviewed: Jan. 18, 2005
Loved this recipe! It was super easy using the puff pastry too! The only thing I did differently was to omit the egg yolks in the sauce - maybe next time I'll be braver about that! (I had to thicken it up a little with 1/2 tsp. cornstarch)I also poured the wine sauce directly over the tart and I think I'd prefer to do that individually next time as it made it a little soupy. Maybe if I hadn't left out the egg yolks it would've been fine? It was still a GREAT recipe and next time I'll add a little oatmeal to crunch it up as well.
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10 users found this review helpful

Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Jan. 31, 2005
This was a fabulous and EASY recipe! To make it quicker I did some of the prep work earlier in the afternoon... like the broccoli. I steamed it and put it in the fridge until needed. The only thing I would suggest is to NOT toss the broccoli and shrimp with the pasta, but to serve it over the pasta and then add the sauce. I think it would be a prettier presentation. Also - we live overseas and can't get pesto so I just added a TBS of dried basil instead and it still turned out GREAT! Definitely a do-over for me!
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3 users found this review helpful

Playgroup Granola Bars

Reviewed: Mar. 13, 2005
I submitted this recipe, but wanted to add a note. Yesterday we made them again and we tripled the recipe using 2 cups of wheat flour and only one cup (total) of oil and they turned out great. They were a little more crumbly than they would be if I'd added more oil, but they really turned out great! If you triple the recipe - use 2 cookie trays and then use after pressing it into the pan (which little kids can do to help!) you can use a rolling pin to flatten them out nicely. Hope you all like the recipe! Like I said - we can't keep them around! At least they are a somewhat healthy snack for little guys!
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18 users found this review helpful

N'Awlins Stuffed Bell Peppers

Reviewed: Mar. 27, 2005
Made this tonight and have to say it was *much* better than the run of the mill hamburger/tomato mixture. I did change a few things though: I added extra celery, 3 TBS of garlic(the kind from the jar), 4 tsp of creole seasoning and instead of the stuffing I added cooked rice in chicken broth - prior to cooking it was 2 cups) Then I added almost a cup of water so it wouldn't be too dry and 4 eggs for a binder ---- it was so YUM! It was a definite do-over!
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19 users found this review helpful

Bananas Foster II

Reviewed: Mar. 27, 2005
This has always been one of my favorite "up my sleeve" recipes when I'm in a bind for a quick dessert that needs to impress. I serve it over icecream in wine glasses. The only thing I do differently is after I cook it over the stove for a few minutes, I add the bananas and pour it into a baking dish and put it under the broiler to give it a nice browning. Then add a dollop of whipped cream too! It tastes like it took forever, but goes together in a flash!
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5 users found this review helpful

Mandarin Orange, Gorgonzola and Almond Delight

Reviewed: Jan. 11, 2006
I really liked the salad, but I found the dressing to be a bit bland,it felt too runny and just not anything too great. So, I did tweak it a bit by increasing the oil to 1/3 cup oil, adding the 2 TBS of red wine vinegar, 4 TBS of orange juice, 2 TBS orange marmalade, 2 TBS sugar, pepper & salt. I found the orange marmalade to be the kick that it needed! I also added slices of red onion and real mandarin orange slices instead of the canned stuff. I know - I know... I changed it all around, but it *really* made a difference! It went over really well and everyone raved!
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8 users found this review helpful

Eggplant and Pepper Parmesan Sandwiches

Reviewed: Apr. 11, 2006
DEFINITE DO-OVER!!! I had to make a few changes because I couldn't get some of the ingredients but it was FABULOUS! Instead of a baguette I used a larger softer bakery bread which worked beautifully. (I sometimes find the baguettes too hard anyway) For the goat cheese I had to substitute feta which I mixed with a bit of plain yougurt to make it more spreadable. Next I added a layer of thinly sliced salami to bump up the protein for my kids, put the tapenade on next... then the grilled veggies and last I put slices of gouda because with the little ones I knew the parmesan would be a disaster. I also put it under the broiler to melt the cheese. I know I changed the recipe a little, but nothing that comprimised it too much in my oppinion. *ALSO* While the veggies were under the broiler, I started the tapenade in the food processor and it zipped together! This was a great lunch for all of us! (parents, 3yr. old & 1.5 yr. old)
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36 users found this review helpful

Portobello Mushroom Lentil Soup

Reviewed: Oct. 12, 2006
Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly, I'm not a negative reviewer, but I felt I needed to warn others...
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10 users found this review helpful

Oven-Roasted Potatoes

Reviewed: Apr. 7, 2007
Good and simple - to jumpstart things after I cut them up I threw them in the microwave a few minutes before I cooked them. I too added garlic salt and if I wasn't feeding my kids I would've added a dash of cayenne!
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43 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 26, 2007
A few years ago I was trying to find "the perfect chocolate chip cookie".... and here it is! I've made them for a few years and just had to rate them! The timing of the baking is VERY important! They do not LOOK done, but if you overcook them they will be VERY CRISP. Cooked for the lesser time, they are perfectly crisp on the outside and soft inside! The combination of ingredients make them the perfect consistency!
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3 users found this review helpful

Hearty Breakfast Cookies

Reviewed: Sep. 6, 2007
Love this recipe! I'm sure it was a great recipe as is, but to bump of the "health factor" a bit I made some substitutions that worked well. I know that drives some people crazy to change a recipe all around, but if it helps to tweak it, WHY NOT!? This way there's a healthier version to play with. Instead of all the butter I only used 1/4 cup of butter and added applesauce. Then I only used 1 cup of brown sugar. When I mixed in all the PB etc. I added one big banana too. I put in 1 and 1/2 cups of raisins because we like them and heated up 1/2 cup apple juice to let the raisins soak in and then I used that "raisin water" in place of the water called for in the recipe. I also added 1/3 cup of ground flax to give it some more good stuff. We eat them in the afternoon for a healthy snack or when we're running out the door on a busy morning.
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280 users found this review helpful

Tangy Chicken Fajitas

Reviewed: Sep. 6, 2007
Easy and quick marinade! The only thing I did was reduce the lime juice to 1/4 cup so it wasn't too overpowering and added a red bell pepper along with the green one. I poked holes in the chicken breasts to allow the marinade to soak in better and then threw the chicken and cut up veggies into a ziplock bag. When we were ready to go, I emptied everything into a strainer - took out the chicken and my husband grilled it on the BBQ while I sauteed the veggies. Served with: avocado & sour cream on the side -- SO DANG GOOD! We also had a bean/corn salsa which I hope to add to this site. I'll call it Brooke's Bean & Corn Salsa.
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Oatmeal Peanut Butter Cookies III

Reviewed: Oct. 11, 2007
I've been making these for over a year now and *always* have someone come up at some point of bringing them somewhere and say that they are THE BEST COOKIES they've ever had... and I have to agree with everyone else that THESE ARE THE BEST DANG COOKIES EVER! Seriously, they are amazing! I use my cookie scoop so they all come out fairly uniform and then because I do get a little particular about these cookies - I like to match them up in pairs and then put the filling in between the two cookies. These are definitely *NOT* fat free, but then - you gotta live a little! PERFECT AS IS! Thanks so much for posting this one!
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Photo by PREGOCOOK

Traditional Springerle

Reviewed: Nov. 21, 2007
UPDATE! My mother called a few weeks ago and mentioned that she had tried making a variation for Valentine's Day with the zest of an orange and 1/8 tsp orange oil. AMAZING! and beautiful pressed with a springerle mold and then cut with a heart shaped cookie cutter!
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44 users found this review helpful

'It's Da Bomb' Ranch Popcorn

Reviewed: Feb. 1, 2008
I whipped this up in no time for our family movie night (Willy Wonka & The Chocolate Factory). Everyone loved it and it was a nice change from the norm. I did cut down on the butter (2 TBS)and it was fine. I did have a little bit of a problem with the butter/salt mixture sticking to certain pieces so maybe next time I'll have my husband stir while I pour to try to avoid that.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 5, 2008
Thought I'd give this a whirl as it seemed like a breeze to throw in right after lunch for an early dinner... I actually didn't have time (I'm kinda a fly-by-the-seat-of-my-pants kind of girl) to allow the rub to marinate overnight so I was worried that the chicken might be dry, but... IT WAS FABULOUS and *really* juicy! It was worth the time and I know I'll use the method to roast other chickens! I also used the drippings in the bottom of the pan to make a quick gravy to go with the mashed potatoes I put on the side... YUM! ONE NOTE... we have 3 little ones and I knew that the spice would be too much for them so I just used 1/2 the spice mixture on one chicken and put a more tame rub on the other chicken for them. Everyone was happy with the results!
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1 user found this review helpful

Bird Seed Energy Bars

Reviewed: Feb. 5, 2008
I love finding *healthy* snack choices for my family and although I usually don't try recipes that haven't been reviewed already, I thought I would try my luck... so glad I did! These were great! I did tell my kids they were "CHOCOLATE CHIP bird seed bars" and that did the trick! I did only give it 4 stars because the bars could have used a little more egg or something to stick better... I was nervous that they would taste a little "cardboard" because they only used whole wheat flour but they were fine just as written. I might try using half oil and half applesauce to cut down on the oil - if I do, I'll post an update. As is - they are great though! (they remind me a little of my PLAYGROUP GRANOLA BARS! If you like these you'll like those too.)
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17 users found this review helpful

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