Cory P Recipe Reviews (Pg. 1) - Allrecipes.com (18895642)

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Cory P

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Peppermint Meringue Cookies

Reviewed: Dec. 19, 2009
They turned out okay... but I made some mistakes that you should avoid. First, be sure to watch the cookies. For me, 90 minutes was too long. Second, if you are piping the meringues out, make sure that the candy canes are very finely crushed. Third, beat the eggs a little longer than you think you should (call it very stiff peaks). Folding in the candy canes causes the eggs to deflate a little bit. And finally, don't add extra peppermint extract like I did... mine are just TOO minty.
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90 users found this review helpful

Kalamata Olive Tapenade

Reviewed: Jun. 15, 2008
A good tapenade. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out!
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79 users found this review helpful

Peach Preserves

Reviewed: Sep. 1, 2007
A little thinner than a jam, but excellent. Great flavor. This recipe made 7 1/2 8oz jars full for me. I also mashed the peaches during the cooking to a much finer pulp than suggested in the recipe. I'm definitely going to do it again! I recommend using "seconds" (bruised extras) from your local market. Also,
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64 users found this review helpful

Coconut Cream Pie IV

Reviewed: Nov. 6, 2005
Excellent. Just make sure that you boil it for an extra 30 seconds, return it to the heat after putting in the coconut and butter, and allow the pie to cool fully (in the fridge) after baking.
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19 users found this review helpful

Ultimate Potato Soup

Reviewed: Mar. 17, 2007
Very good. To make this vegetarian, I used vegetable broth and some Better Than Boullion "No-Chicken Base" (boullion paste that tastes like chicken, with no animal products). Worked great! I also used fat-free half and half to make it lower in fat and calories. Will make again.
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18 users found this review helpful

Ground Beef for Tacos

Reviewed: Jun. 26, 2005
It was just too sweet... and I didn't even use as much ketchup as it called for. The next time I make this I'll only put in 1/8 cup of ketchup.
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17 users found this review helpful

Chili III

Reviewed: Feb. 27, 2005
Very good. It's heavy on the tomato... but good. I halved the amount of onion and added a little cayenne pepper for spice. I also had to add a little more water to fully cook the potatoes, and I cooked it covered for 25 minutes, uncovered for 10.
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17 users found this review helpful
Photo by Cory P

Margarita Party Pie

Reviewed: Jul. 25, 2005
Pretty good. The pretzel crust is EXCELLENT. My pie didn't set up incredibly well... but it tasted good. I did not find it too alcoholic. One piece of advice: This pie has to be served frozen... no on-the-counter time.
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16 users found this review helpful

Coconut Meringue Cake

Reviewed: Apr. 29, 2006
Quite good, with a great flavor. I read what another reviewer wrote and started baking the cake before I put the meringue on (~5 minutes). I didn't need to do that. Next time, I'll probably add a couple more egg whites to the meringue, just to have a thicker topping.
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10 users found this review helpful

The Perfect Mai Tai

Reviewed: Aug. 21, 2010
I doubled this recipe to serve to a large party (actually making two doubled batches). It was excellent! We did as others have suggested, to eliminate the 151 rum in favor of a 1:1 dark to light rum combo. Added a little extra curacao for a little more orange-y flavor.
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8 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Oct. 23, 2005
I used garlic powder instead of chopped garlic, and margerine instead of butter, and it was wonderful. My 2 filets were done in 25 minutes (maybe a little overdone, even). Very good, with fairly subtle flavors that accent the tilapia well.
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8 users found this review helpful

Alla Checca

Reviewed: Aug. 28, 2005
Very nice. I used angel hair... which I wouldn't really recommend, as there just isn't enough sauce to cover that much surface. Perhaps some spaghetti or penne next time. What really made this dish amazing, though, was using it for bruschetta! I spread a little on some bread with mushrooms and topped with parmesan... it was perfect!
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8 users found this review helpful

Penne With Garlic Pesto

Reviewed: Jul. 8, 2006
Not the best pesto in the world, but still quite good. It's amazing that it's that good with so little fat! This is now my new default pesto recipe, and I'll use the pesto in everything in the future. I only used half the vegetable broth, though.
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6 users found this review helpful

Tiny Chicken Turnovers

Reviewed: Jul. 4, 2005
Very delicious... but so time consuming. They took me nearly 3 hours to make. I also had left-over pastry dough... so the next time I make it, I'll use a 3" cutter instead of a 2 1/2" one. Maybe even bigger.
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5 users found this review helpful

Wild Rice And Chicken Soup

Reviewed: Nov. 27, 2011
This was a wonderful soup, though we made a couple of changes. I added a little more chicken broth (3 cups), and instead of 2 cups of heavy cream, I used 1 cup heavy cream and 1 cup milk. This made it slightly less heavy. I also added a handful of dried mushrooms towards the end of the initial boiling of the rice, broth & water. I also used cubed chicken breast, which worked well. Overall, a wonderful soup that is highly recommended!
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4 users found this review helpful

Southwestern Caesar Salad

Reviewed: Apr. 9, 2010
Wow... this dressing is amazing! It's also flexible. I used fat-free mayonnaise and low-fat sour cream to make it a little healthier. I also omitted the anchovy fillets, but added a few drops of fish sauce (made from anchovies). Remember that your salad dressing container must have a large enough opening to allow the Parmesan cheese to get through!
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4 users found this review helpful

Roasted Beets and Sauteed Beet Greens

Reviewed: Oct. 29, 2009
Overall, good. I sautéed the greens using rosemary olive oil. I added carrots into the roasting beets and then, at the end, threw them all into the sautéed greens with balsamic vinegar. This left a nice combination of sweet (from the beets) and acid (from the vinegar). I'd make it again.
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4 users found this review helpful

Rainbow Trout with Yogurt Sauce

Reviewed: May 24, 2008
Good, though the yogurt sauce alone is a little bland. Be sure to add plenty of lemon pepper to the trout. Also, you can cut the yogurt sauce recipe in half and still have PLENTY of sauce.
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4 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: Mar. 8, 2006
Quite good. I substituted port wine for the white wine, left out the green pepper, doubled the tomatoes, and added some extra dried basil. It's a good cacciatore. 4 stars without my additions, 5 stars with them.
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4 users found this review helpful

Blackened Tuna

Reviewed: Feb. 25, 2005
This is a great recipe, and I will make it again. I used the Cajun Seasoning recipe available on this website, and it turned out great. The only warning I have is that it will make your kitchen very smokey.
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4 users found this review helpful

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