DraickinPhoenix Recipe Reviews (Pg. 1) - Allrecipes.com (18956067)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 7, 2009
This is an AMAZING recipe! Just follow the directions and you have soft, gooey cookies that people rave about! One tip - before you drop the cookies onto the pan, refrigerate the dough until cold and stiff...otherwise the cookies will melt and resemble frisbees. Even though they still taste great!
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Melt In Your Mouth Blueberry Cake

Reviewed: Oct. 16, 2009
This is a fantastic recipe! The cake is moist and flavorful, and a lot easier than it looks. The first time I did it, I followed the recipe to the letter and it was really good, though the texture of a factory-made blueberry muffin. So, the second time I made a few adjustments simply because I was in a hurry and I tend to change things. Instead of separating the eggs, I added them whole. The salt I threw in with the flour (which I cut down by 2 tablespoons), and the vanilla I added to the milk. I, too, used frozen blueberries (make sure you drain them or they'll water down your batter) rolled in a flour/sugar mixture. I also tossed in the "sprinkling" tablespoon of sugar with the blueberries. Then, I frosted it with buttercream icing and served it at my daughter's party. There was nothing left! I know a lot of people have said "it tastes like a mix!" but to that, I say this: if every cake in the world was at least as good as a mix, the world would be a much better place. If it tastes like a mix, then it's a compliment in my book.
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1 user found this review helpful

Corn Dogs

Reviewed: Aug. 26, 2009
Great, great recipe! These are even good to freeze and reheat...actually, they taste better that way if you leave the recipe as is. The first batch were good, but when they're fresh they're a little grainy because of the corn meal, so I cut the corn meal to 3/4 c and added 1/4 cup corn flour, took out the pepper - it really isn't necessary at all, and added 1 tbsp honey in with the milk and sugar. (If all you have is self-rising flour, you can use that too - just omit the salt and baking powder.) Then I dried the hot dogs well and rolled them in flour just to be in the safe side. The batter works best when it's REALLY cold - I mixed it up and stuck it in the freezer until it just started to get icy around the edges, stirred it up really good, and started dipping. I also used a straight drinking glass to dip the hot dogs. As far as cooking, I held them vertical in the oil until the batter puffed up, then let them float, turning constantly. The batter isn't super-thick like the ones you get in the grocery store, and even when they turn dark brown and you think you've burned them, they're still soft and fluffy and absolutely wonderful!
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5 users found this review helpful

Marinated Tuna Steak

Reviewed: Jul. 7, 2008
Great recipe! The tuna stays juicy, with just enough tang to keep even my picky husband interested. I've used this multiple times (as often as once a week in some cases) and will continue to use it again. Thanks so much! ETA: One good, fast way to cook this fish is to throw it on a hot George Foreman grill for 5-6 minutes.
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4 users found this review helpful

Jean's Homemade Chicken Noodle Soup

Reviewed: Jan. 4, 2008
Fantastic recipe! Quick, easy, and very tasty. My husband doesn't eat cooked celery so I made one change - I used 1 stalk of celery cut into large chunks, 1 tsp celery salt, and 1 tsp poultry seasoning. It tastes just like the original recipe without lots of greenery to scare people away.
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3 users found this review helpful

Four Cheese Macaroni

Reviewed: Aug. 15, 2007
Quick, easy, and fun. This is a MUST for anyone who loves cheese! It's a personal flaw, but I ALWAYS add extra cheese to everything, and it only made this one better. The last time I made this, I didn't have the cream so used regular milk instead and it came out just as great. This is definitely my new mac & cheese staple.
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1 user found this review helpful

Portuguese Burnt Sugar Candy

Reviewed: Aug. 15, 2007
Quick, simple and beautiful! The candy is very hot and begins to set up quickly. It does have to be done in a hurry, but even if the twists aren't perfect it still comes out great. My only changes were adding different extracts to different batches for more flavors, and food colorings so I could tell them apart.
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9 users found this review helpful

Ukrainian Chicken Kiev

Reviewed: Aug. 14, 2007
Absolutely perfect! I didn't change a thing and it came out beautifully. Tender and juicy, and FULL of flavor. I was surprised but the chicken sealed itself around the edges, so the butter never leaked out. Very filling and great for my crowded table. My only suggestion - because stove temperatures vary, make sure the oil isn't too hot or the chicken won't cook all the way in the center.
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13 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: May 11, 2007
Truly a quick and easy alfredo that tastes shockingly like the stuff you get at the Olive Garden. I managed to pass it off on my family (the two pickiest eaters in the world) and they actually got mad when there wasn't any more! It also works well as the base for other creamy sauces, and tastes fantastic with chopped mushrooms and/or roasted red peppers.
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Last Minute Mushrooms

Reviewed: Mar. 6, 2007
Fantastic! My fiance NEVER eats mushrooms except out of a can, and now he *BEGS* me to fix these at least once a week.
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0 users found this review helpful

Dried Beef Cheese Ball

Reviewed: Feb. 8, 2007
If you expect to eat this, you MUST rinse the salt from the meat. The recipe overall is excellent though (i don't use MSG either), even if you forget to rinse and rinse and rinse and rinse.....
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4 users found this review helpful

Bourbon Sausage

Reviewed: Feb. 8, 2007
Don't change a single ingredient! These leave the pot faster than I can make them. One small change to the cooking - I drop them in a deep saucepan and bring the sauce to a boil, then turn it down to low and let them simmer for at least an hour. It gives the flavor time to soak into the meat. Also, I recommend using Southern Comfort because it's sweeter than other bourbons.
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78 users found this review helpful

Sweet and Gooey Chicken Wings

Reviewed: Feb. 8, 2007
FANTASTIC RECIPE!!! I made a double-batch of these for a party on Saturday, and they were gone before my fiance even got there. His best friend ate them ALL and begged me to go back to the store and get more. I did make two ***SMALL*** changes: Because of the amount of soy sauce, I added an extra 1/4 cup packed sugar. Also, after the 50 minutes uncovered cooking time was up, I turned the oven off and let them continue to bake for another 15 minutes. The extra sugar makes them good and gooey after you pull them out of the sauce and they start to cool.
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4 users found this review helpful

Pecan Pralines

Reviewed: Jul. 16, 2006
Very good! However, I did add about 1/4 tsp vanilla extract to the mix to give them a little better flavor. I cooked mine on medium-high heat to speed up the process, and to keep them from running all over the place I waited about ten seconds after taking them off the burner before dropping the first.
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30 users found this review helpful

 
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