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Broiled Tilapia Parmesan

Reviewed: Aug. 18, 2004
I will be a sophomore in college this year and thus spent all summer learning to cook. This recipe was easy and delicious. My entire family had only compliments for this dish, which is something since my dad is a commercial fisherman and we can be quite picky about fish recipes. I subbed celery flakes for the celery salt, since we didn't have any. Cooking required a few more minutes longer also. My mom asked for the recipe- the ultimate compliment. Try this.
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2 users found this review helpful
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Attitude Chicken

Reviewed: Apr. 4, 2005
Delicious, although it dirtied up quite a few pans and you have to keep an eye on everything at once. It is quite filling though, and has a unique taste to it. I would definitely make it again, and plan to prepare it for my family when I return home from college. I would keep my alteration of more garlic too. I had to pare it down, so I cut the recipe in half, and changed it up slightly based on what I had on hand and personal taste. I used 2 chicken thighs, 1/8 cup of chopped onion, 2 garlic cloves, 1 1/4 cup sliced mushrooms, fat free italian dressing, healthy choice cream of chicken soup, and actually left out the salt and pepper, which had no detrimental effects on the taste- it was still really good! I also used fresh broccoli, which I simply softened in the microwave, and rotelle pasta. The chicken mixture doesn't look that "pretty" so I wouldn't use it as a presentation piece. It tastes like chicken strogonoff with some zip. : D Definately give it a try.
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7 users found this review helpful

Honey Bun Cake I

Reviewed: Jun. 25, 2005
Delicious. I've made this twice. Instead of pouring all of the cinnamon mixture in the middle, I pour half, and use the remainder to top the cake. Cinnamon-sugar goodness.
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1 user found this review helpful

Cookie Dough for Ice Cream (Eggless)

Reviewed: Jul. 12, 2005
What a cool idea! I made this for my little brother, who absolutely loves cookie dough ice cream. It was kind of sticky, but putting it the freezer solved that. I made it into a log and wrapped in wax paper. My only difficulty was serving size- I was uncertain how much cookie dough to add to a bowl, and later the ice cream carton. Best if added to softened ice cream in bulk- takes too long to wait to soften and mix in when one is in the mood for a bowl of sweetness. Tasted delicious.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Jul. 21, 2006
Just amazing. Use the topping for other dishes as well.
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1 user found this review helpful

Butter Flaky Pie Crust

Reviewed: Aug. 21, 2011
Easy to work with and ends up as flaky goodness. Keeps intact very well. I put in the freezer for a half hour and it is chilled enough to roll easily.
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5 users found this review helpful

Bacon Wrapped Water Chestnuts III

Reviewed: Aug. 21, 2005
Very tasty. The juices from the bacon sink into the water chestnuts, which continue to provide an appealing crunch. Cooked them longer than called for. Might add pinapple with the chestnuts next time, since there is ample room "inside" with 1/2 strip bacon.
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3 users found this review helpful

Teriyaki Chicken

Reviewed: Sep. 15, 2006
Very good. I'm happy to find such a tasty teriyaki recipe. I marinated it about 5 hours, perhaps, and then baked it for about 45 minutes, and broiled it for an additional 15 for some crunch. (I used bone-in chicken thighs). I boild the marinade and poured it over the top for a scrumptious finish.
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2 users found this review helpful

Pumpkin Cake II

Reviewed: Aug. 8, 2011
SO MOIST and delicious. By far the best pumpkin cake I've had or made. Very flavorful, although I did add perhaps 1/4 teaspoon of pumpkin pie spice (which I would recommend). There is no need to frost it, but if you do, cream cheese frosting would compliment it. I made this for my office, and it was gobbled up in a snap. Great for potlucks - will definitely make many more times.
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5 users found this review helpful

Garlic Yeast Bread

Reviewed: Sep. 10, 2007
Quite good and I love they are with ingredients you have on hand. I used regular flour. Be aware that you get a very small loaf from this- I set mine to 1 lb after considering the small amount of flour the recipe calls for. Also, even for you garlic lovers out there, don't add another clove; it is excessive, & may add a pungeant taste. Overall, bread was light, golden, with an underlying tone of garlic bread. *1/25/08* I made this again without realizing I had already made it once- still amazing. I might double the recipe next time.
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21 users found this review helpful
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Magic Peanut Butter Middles

Reviewed: May 25, 2009
You present a gourmet cookie, without the effort or time typically required. It is SO easy! Tip: I doubled the recipe, but did not double the eggs or butter - healthier, and just as tasty. Everyone raved over these, and I normally dislike the chocolate/peanut-butter combo. Will make again.
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1 user found this review helpful
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Garlic Cheese Biscuits

Reviewed: Sep. 19, 2010
Delicious. I added the garlic powder to the dough and then used melted butter + 2 cloves minced garlic + teaspoon parsley to coat the tops before cooking. The parsley adds color and the garlic is at just the right level. I rolled them out and shaped cut out the biscuits instead of making them "drop" biscuits (for prettier presentation). My mum loved them.
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1 user found this review helpful

Baklava

Reviewed: Jul. 21, 2006
Delightful and surprisingly easy. Would add more honey.
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3 users found this review helpful
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Clone of a Cinnabon

Reviewed: Aug. 27, 2010
Delicious. I put 9 in a 9x13 and 4 more in a 9x9 - they need more room to spread out than a 9x13 allows.
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4 users found this review helpful

Golden Sweet Cornbread

Reviewed: Mar. 20, 2005
Delicious. I made it for a potluck, and everyone loved it. The bread is a bit more crumbly than most, but that is the extent of its faults. I used a 9x9 square glass dish, and it was still declicious. When I return home (I'm in college) I'm going to challenge my Mom's cornbread with this recipe. : D Thanks!
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1 user found this review helpful
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Blueberry Coffee Cake I

Reviewed: Jun. 25, 2009
Very moist and delicious. I wanted a lot of cake bars, so I cooked it in a 9x11. I added half the batter on the bottom, sprinkled half of the crumble, sprinkled out the 1 cup of blueberries, covered with the rest of the dough, and then the remaining crumble. I baked for about 40 minutes. Moist, sweet, and the inner crumble layer added a gooey layer that on its own would be reminiscent of cinnamon buns. The crumble was not your traditional crumble, but a soft dough that was hard to "sprinkle". After about baking 15 minutes, I took a spoon and swirled the dough and the melted gooey "crumble." Easy to make and would make again.
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2 users found this review helpful
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Dad's Steak Rub

Reviewed: Sep. 19, 2010
Easy, delicious marinade that has become a staple at our house. You MUST use real maple syrup - if you try to alter the recipe by using pancake syrup, your meat will burn. I use this as a marinade - stab the steaks with a fork a few times and the flavor will flow right through. Perfect for grilling all kinds of steaks. The result is a tender, succulent morsel that almost melts in your mouth.
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1 user found this review helpful

Rich Chocolate Truffle Pie

Reviewed: May 2, 2011
Heavenly, rich chocolate. I made my own oreo cookie crumb crust instead of using store bought. VERY quick to make.
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4 users found this review helpful

Easy Chocolate Fudge Cake

Reviewed: Sep. 27, 2011
This is delicious! I used a 9x13 dish and followed the instructions to a tee. I might use 3/4 of the amount of sauce, but the entire batch works too - it looks like a not-quite-solid ganache. Omitted the walnuts. Would compliment strawberries - especially chocolate covered strawberries used to garnish the top.
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3 users found this review helpful

Spinach Brownies

Reviewed: Jan. 7, 2010
Update: Made them again! Still love them - so does the bf. I added more spinach then called for. Next time, I'll use less butter than called for, b/c it makes them greasy. You could get away with a lot less butter. Also, save time and decrease dishes to clean by microwaving the fresh spinach in the microwave for 40 seconds, with a teaspoon of water added to it. I think fresh spinach is clutch to this recipe. -------------------- Loved them, although my family was not a big fan. Very flavorful and hold their shape well. I used 1.5x the amount of spinach and used ~ 3 tablespoons of butter - 1 tbsp to saute the onions and the (added) 2-3 minced garlic cloves, and then added the remaining 2 tbsp of butter in the main mixture; there is NO reason to add more, so this becomes and even healthier dish. I also added 1 tsp Italian seasoning, which was overkill. Next time I'll cut back to 1/2 a teaspoon to forestall the overpowering of the oregano. Will make again.
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