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Citrus Shortbread Cookies

Reviewed: Dec. 10, 2014
Decent cookie. I did not have the dry crumbly problem like some of the other reviews, to avoid, I just tossed my butter and powdered sugar in the stand mixer and really let it whip together smooth. Afterwards, the other ingredients folded together so easily. Shaped into logs with no trouble, refrigerated overnight. I would say that the cookie is on the bland side. It's a good basic recipe, but needs more zest for pep. It is also a mildly sweet cookie. Probably wouldn't be a winner with kids. I rolled the edges of mine in some Wilton's candy coating that I had left over from some other baking, just to provide some extra sweetness and dress them up a bit.
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Mrs. Sigg's Snickerdoodles

Reviewed: May 28, 2011
Very delicious cookies. Mine were crispy around the edges, soft and chewy in the middle. I was in a baking mood, and saved 5 or 6 for our house, and sent the rest to work with my husband to set next to the coffee pot. I was shocked when he returned home with an empty cookie jar that same evening!. Just 4 of his coworkers managed to gobble up the entire thing in one afternoon! I'd say that is a success!
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Sloppy Joes II

Reviewed: Feb. 12, 2011
Great recipe Tamara! I made this with lean ground turkey and it was amazing. Took me right back to childhood. To give the turkey a lil more flavor, I added a few dashes of Worcestershire sauce, a packet of beef bouillon and 1 tsp kitchen bouquet for depth of flavor. I also added some chili sauce because I personally like a lil kick. Very versatile, delicious recipe. Thanks.
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Onion Bake

Reviewed: Dec. 30, 2010
Nice recipe. I halved it and used 4 large onions and 1/2c butter, whole milk, and sour cream. The sour cream was a mistake on my part, I added it accidentally, but decided to keep it in. This was delicious with mashed potatoes and other sides of Christmas dinner, but even better the next day when we used the leftovers in an omelette with our fave veggies, cheeses and meats! Divine.
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3 users found this review helpful

Chili Rellenos Casserole

Reviewed: Dec. 3, 2010
Great meal! If you love Chili Rellenos but don't want to fry and stuff peppers...Try this! I made a few changes with fantastic results: 3 eggs, seperated one can of evap. milk- stamdard size 1/4 cup flour, 8 oz of Krafts new Philly mexican cheese. 6 large fresh poblano peppers. Deseed the peppers and cut them into chunks and briefly steam them, to soften them. Lay them on paper towels after steaming to gather any extra moisture. Spray oil and then line your 9x9 pan with the peppers overlapping here and there. layer with half the cheese and repeat. Slowly whisk the evap. milk into the flour, add egg yolks, and salt and pepper. In separate bowl whisk egg whites to very soft peaks, then gently fold into milk, flour mixture. Pour over peppers and cheese layers and bake at 350 for 40 mins. I used tomato puree with sauteed onion, garlic, cumin and chopped cilantro to half a can of enchilada sauce. Pour over top and heat through 10= 15 mins. Let rest 5 mins and enjoy with Mexican rice and refried beans!
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29 users found this review helpful

Romaine Rice Tuna Salad

Reviewed: Mar. 3, 2010
Nice and different. The overall taste reminded me something of a salmon cake..or in the same category. I made this for myself with a few changes, and it turned out so yummy I can't imagine it would've tasted as nice otherwise. First of all, I halved the rice, I used Jasmine. Then I used the same amount of balsamic and olive oil the recipe calls for but whisked it together as if making a salad dressing, then added two chopped green onions, a de-seeded fresh roma tomato, and a few springs of fresh cilantro, in addition to the romaine lettuce, and carrot. Very tasty. Very fresh tasting. Will definitely make again, I can imagine this being especially tasty in the summer months. Thanks to the Submitter!!
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4 users found this review helpful

Slow Cooker Thai Peanut Pork

Reviewed: Feb. 18, 2010
Good stuff! I had an entire two pound porkloin. I used about 3/4 of it and put the rest in the freezer for some other use. I sliced the rest of the tenderloin into four very thick slices. I seared them, then tossed the minced garlic into the pan for 30 seconds to open up the flavor of the garlic. I put it in the crockpot with the rest of the ingredients including a couple dashes of fish sauce, a tbl of sherry, and LOW SODIUM (very important) Teriyaki. I put it on high for about two and half hours, took the meat out when it was cooked through, and just starting to turn tender to prevent it from turning into pulled pork, I then cut it into chunks, meanwhile whisk in the peanut butter (added one spoonful at a time until I got the desired peanutty taste) and added the sliced bell pepper. The slurry will taste a bit salty, but that will subside as the sauce develops with further cooking. Put the meat back in, and set it on low another two hours, before adding a few chopped green onions and a good amount of fresh cilantro. I love cilantro, and it really lends a nice fresh flavor to a dense dish. Served over Jasmine rice, with snow peas, and cool cucumbers on the side. Would make again!
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Butterscotch Bread Pudding

Reviewed: Nov. 10, 2008
I made this bread pudding the past weekend. I didn't follow the recipe exactly, but it still turned out well, and all credit goes to Maragret Burger. I used cinnamon raisin bread, and a few pieces of some oatmeal bread that I had lying around. 1/2 teaspoon of cinnamon pwd. and can of evaporated milk in addition to milk to equal 4 cups. I didn't pack the brown sugar, and I used a 11x7 instead of a 9x13 and cooked it for about 65 mins. IT WAS PERFECT! Absolutely wonderful bread pudding, the butterscotch wasn't overpowering at all, nor the vanilla. I buttered up the dish well, then used a quick spray of pam just to make sure, The pudding came out clean, no sticking. I think that it tasted even better the next day. The longer it sat around the tastier it was. I think I'd like to make this for company. Maybe make it the night before and warm it the next day. Terrific Bread Pudding. Kudos.
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Baked Teriyaki Chicken

Reviewed: Feb. 28, 2008
HOLY COW!! This was delicious..I burnt my mouth twice trying to shovel it in before it cooled down. I can't wait until summer, I'm going to whip up a batch of this sauce and baste some chicken thigh skewers on the grill! Thanks alot for the recipe..in the "box" it goes. Update..I made this again, and I added a Boneless skinless chicken breast with the thighs just to make a larger amount, and with the sauce that was left in the pan after cooking, I added a hefty helping of cilantro, tender crisp carrot shoestrings and sweet pea pods, and served it over rice noodles. It really tasted so awesome, sort of a Vietnamese flair...and as always, Delicious!!
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: Jul. 17, 2006
Since it is only the two of us, I scaled this recipe down to 5 servings instead of 20. I omitted the celery, and cut back the sugar a little, from 4 tbls, to 3. I used a small head of cabbage, about the size of two fists butted together and then Refrigerated it overnight, 12+ hours. This coleslaw was amazing! My husband and I loved it. We ate all of it in one day! Next time I will only halve the recipe. Thanks Dot
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Crispy Vegetable Pakoras

Reviewed: Jul. 14, 2006
Try mushroom pakoras!! Mmm Eggplant, parboiled fresh greenbeans too. Sprinkle with a little bit of Chaat Masala, Heaven.
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1 user found this review helpful

 
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