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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75 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

Boston Baked Beans

Reviewed: Feb. 26, 2008
This was a GREAT base recipe! I kinda "wung it" and took a bag of kidney beans and a bag of white beans... soaked them in a large bowl until they had expanded and ended up having to take some out so that I would have room in my (6 qt)crock pot. After soaking, I reserved some of the liquid and put the sauce together by taste on the stove. (I did add a touch of vinegar but not much and I also ran out of the dry mustard so I added a few TBS of dijon to deepen the flavor) After the sauce came together I poured it into the bottom of the crock pot, added a full pound of chopped bacon and 2 onions (chopped) and stirred it all together with the beans and then added a little of the reserved liquid from the water the beans soaked in to cover the beans. I cooked them on HIGH for two hours and then turned the beans down to LOW and allowed them to cook slowly overnight. When I woke up the beans tasted GREAT, but had a little too much liquid so I left them on LOW and took the lid off so that the liquid would evaporate some. I did add one more chopped onion after I turned it off for some texture. So excited! I made my first baked beans from scratch! I always wondered if I could and they taste GREAT! It's a great recipe for when you are making baked beans for a crowd. If it was just for my family - I think opening up a can of Bushes Baked Beans and adding a few things would do the trick!
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3 users found this review helpful

Cream Cheese Mints

Reviewed: Mar. 22, 2008
What a great base recipe - perfect for an Easter treat! I needed to double the recipe since i was making them for a crowd and made them in my food processor which was SO EASY! I used more icing sugar than was called for - possibly even double what it called for. I just added until I had a workable dough-like texture in a ball. Then after taking the dough out, I weighed it, divided it into 5 equal parts and mixed each part in the food processor in a snap. I did the colors in order so it wouldn't matter to the next color.... ie. yellow, green, blue, violet, and then pink. I experimented with rolling "snakes" and cutting them, but I had to shape them that way too.... in the end it worked well to roll out the dough and cut with a small circle cookie cutter. Mine were a little larger than a dime. I dusted them with powdered sugar and will let them sit out on drying racks for a few hours before refrigerating them.** I didn't have any peppermint oil so for a double batch I used 3 tsp of extract.** Just made these again for a kids cooking class and they were so much fun to make. Lots of great ways to use them too.... bridal or baby shower... teacher gifts... Easter... Christmas... fun & easy as long as you make sure that you KEEP ADDING POWDERED SUGAR UNTIL YOU GET A SMOOTH BALL.
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10 users found this review helpful
Photo by PREGOCOOK

Rolled Buttercream Fondant

Reviewed: Oct. 7, 2008
I *loved* this recipe! I hadn't tried a lot of fondant recipes before this so I was a little nervous! It was just GREAT! It is soft but after I mixed it, I just added a little more powdered sugar whenever it felt sticky. I rolled it out on waxed paper (making sure that the bottom part had a little powdered sugar so it didn't stick) then I put it into the fridge to chill before cutting it out. Worked like a charm! I'll definitely keep this recipe in my back pocket!
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5 users found this review helpful

Crab Quiche

Reviewed: Feb. 26, 2008
I'm not the hugest fan of imitation crab, however, living overseas it isn't always available so.... instead of substituting real crab which is expensive anyway - I made this quiche as written (not an everyday occurence I might add! HA!) The only I did change which is standard for me is that I am unable to get a premade crust here and just can't seem to make a decent crust (I vow to learn someday) so.... I always just add 1/4 flour to any quiche recipe and *voila*...it makes a CRUSTLESS QUICHE! Super simple and always fabulous! If I could have I would have substituted the crabmeat, but even without the real stuff my 5 year old son was requesting THIRDS! ***** I also sliced the imitation crab thinly so the whole texture of it didn't bother me as much***
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39 users found this review helpful

Spinach Tortellini Soup

Reviewed: Feb. 2, 2010
I'm all for easy and quick! I usually a "add a little bit of this and that" kind of cook. It's rare that I don't switch stuff up with a recipe, but honestly -- this recipe is perfect as is! (I'm SERIOUS!) My kids even love it!
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11 users found this review helpful

Chocolate Butter-Creme Frosting

Reviewed: Oct. 14, 2010
Tripled this recipe as suggested and added 1/2 vanilla and 1/2 raspberry flavoring and it was DIVINE! Was perfect to frost a 2 layer cake. Topped it with fresh raspberries... YUM!
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8 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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1 user found this review helpful

The Best Thai Coconut Soup

Reviewed: Sep. 21, 2008
GREAT RECIPE! I didn't have lemon grass so I substituted green onion (cut on the diagonal for presentation) and added carrots - as well. I did only use ONE can of the coconut milk because I personally find it too overpowering with more. It was easy and so delicious! I served it with spring rolls as a side.
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4 users found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Jan. 2, 2009
I hadn't ever done the whole NY black-eyed peas thing but figured I'd give it a shot - these were good! Because we aren't able to get ham (Saudi Arabia) I did substitute chicken... and made it more like a soup by adding some chicken bullion/water and cilantro. Used can of chopped tomatoes too and I can rarely be bothered to soak beans so used a couple cans of beans and it was a good quick meal. Kids loved it to so maybe it will become a new tradition... assuming we find the black-eyed peas again next year!
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4 users found this review helpful

Greek Lamb-Feta Burgers With Cucumber Sauce

Reviewed: Jan. 6, 2009
So yummy! Added chopped kalmata olives also. Wonderful recipe! The tziki sauce was great too!
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7 users found this review helpful

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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4 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

Italian Seasoning II

Reviewed: Oct. 19, 2008
This was great in a pinch... I had all the ingredients on hand!
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4 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Jan. 5, 2009
This soup had me singin' in ITALIAN! OMGOSH it was soooo good and I'm not really one to rave over Pasta Fagioli! Really GREAT recipe! I only changed a few things... (which is big for me!) I chopped the onion ... I added 2 tsp of chicken bullion and a few dashes of salt too. I also added 1/2 tsp cumin and two parmesan rinds because it did seem like it needed a little something else. I didn't have the beans it called for on hand so I used one can of kidney and one can of black beans UNDRAINED... I didn't have the right pasta either so I used a tri-colored bow tie pasta which I DID NOT ADD RIGHT AWAY... I allowed the soup to simmer for an hour and 15 minutes - occasionally stirring it and I cooked the pasta separately so that it wouldn't get soggy with any leftovers. I just put in 1/2 cup of the pasta in the bottom of each bowl to serve and garnished with grated parmesan! Dang it was SOOO GOOD! Okay so... after typing this up it seems I did changes some things --- but let's just say I TRIED to keep to the recipe... oh yeah --- one more thing (I'm laughing now!) Instead of parsley - I always substitute cilantro.... I can't help myself. So... so much for not changing much! HA! Served with garlic bread - EVERYONE LOVED IT and most had seconds!
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5 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

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

'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

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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18 users found this review helpful

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