B_32 Recipe Reviews (Pg. 1) - Allrecipes.com (18971980)

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Buttercream Icing

Reviewed: Feb. 17, 2012
Used all butter as per top reviewer's advice. Needed an icing that would hold up well for cake decorating plus still taste good, and this definitely fit the bill. This recipe was SO much better than the canned icing I always use, and this is simple enough to whip up that I think I'll switch to using this recipe from now on. Thanks for the recipe!
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6 users found this review helpful

Chicken Katsu

Reviewed: Aug. 1, 2011
Excellent recipe! Chicken is tasty, juicy, and tender. Tip: if you're frying more than one batch at a time, change your oil in between batches, or your panko crumbs from the first batch will burn and stick to your second batch. Also, keeping them on the thinner side ensures that you have a nice golden brown coating - thick pieces take too long to cook and the crumbs brown fast. Thanks for the recipe!
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2 users found this review helpful

Easy Caramelized Onion Pork Chops

Reviewed: Oct. 19, 2010
These have potential - but I do agree with others that it is way too salty. I even cut down because I did read the other reviews. My pork chops were also dry (pretty much boiled for 30 minutes so I'm not surprised). I didn't have enough liquid for a gravy (because it boils down in the second step) so I just spooned the onions and sauce over the meat but there wasn't enough for potatoes. Perhaps for me I need a change in the cooking method - I do like the idea of carmelized onions over top, but I think next time I'll just fry the chops and prepare the onions separate. Thanks for the recipe!
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4 users found this review helpful

BLT Macaroni Salad

Reviewed: May 23, 2010
I made this for my twins baptism. To make it look fancy, I lined the bowl with romaine lettuce leaves like in the picture and rather than mixing the tomatoes in, I just garnished with sliced tomatoes on top (to make it more kid-friendly). I didn't have any leftovers. The only thing I would say is that it is worth using real bacon for - I used bacon pieces and they were kind of hard and chewy rather than crumbly like real bacon (although my guests didn't seem to mind).
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1 user found this review helpful

Homemade Pancake Syrup

Reviewed: May 23, 2010
Comparable to the store bought but better because it's home-made :) Takes some planning because it takes 7 minutes to cook and 15 minutes to cool off (although I used the syrup while still warm as we didn't want to wait and it was quite good that way). I know lots of reviewers like the vanilla better and it works fine that way but if you're going to make this again it is worth having the maple flavoring on hand. Thanks for the recipe!
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1 user found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Apr. 9, 2010
This was just OK for me. I was so tempted to stray and use sour cream instead of the cream cheese but I wanted to stay true to the recipe. I really had issues with getting the cream cheese to melt and I even softened it in the microwave first. I like the idea and it is simple, but next time, I think I will use sour cream, and add some seasonings. Great base idea though, thanks for the recipe.
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1 user found this review helpful

Microwave Corn on the Cob

Reviewed: Nov. 8, 2009
Fabulous! I did 3 cobs at 2 minutes per cob and it was perfect. No more boiling corn for me. I read about the Ziploc bag trick and it sounds convenient but I personally wouldn't do that - you're risking the chemicals leaching from the plastic into your corn - use the paper towel as the recipe states.
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5 users found this review helpful

Salsa Chicken

Reviewed: Jul. 31, 2009
Great recipe - I'm a new mom of twins, so time is of the essence when I'm trying to prepare a meal. Definitely use the Ziploc method - it's kind of impossible to sprinkle the seasoning evenly. I used extra mild taco sauce to ensure that it wouldn't be too spicy. End result was great (was still a little spicy but my 3 year old still ate it. Next time I'll use the Taco Seasoning I from this site to tone down the spices (I've made that recipe before and I don't think it has enough spice/heat for ground beef but it would be perfect for this recipe and I see quite a few other reviewers have used it). I also think that I could live without the cheese (if you are trying to make it lower in fat). Thanks for the recipe - wish I wouldn't have waited 2 years to try it ;)
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2 users found this review helpful

Luau Punch

Reviewed: Apr. 6, 2009
I was looking to make punch but didn't have frozen concentrated lemonade, so I came upon this recipe. I was pleasantly surprised at how nice this tasted. My DH especially liked it. I like how I don't have to add any additional sugar. It is super convenient to make it in the milk jug too - great for transport. I poured in half the pineapple juice, then the pop, then the rest of the ingredients to keep the fizz down (didn't eliminate the fizz but I didn't have it running over the top). Thanks for the great recipe!
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5 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Mar. 27, 2009
As written, this was kind of bland. Not all Italian seasoned bread crumbs are created equally though. I think the concept is good - next time I will use regular bread crumbs and my own seasonings. Oh, and I rubbed it with the olive oil then pressed into the bread crumbs. I agree with the others who say to cook it to 160 - will be too dry otherwise. Thanks for the great starting point.
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2 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Jan. 11, 2009
Followed almost to a T. I didn't have plain bread crumbs so used Italian seasoned crumbs (omitted the parsley because the crumbs already contain it). I also used the tip of another reviewer to run the crumb mixture through a food processor so it coats better (highly recommend this step). I didn't bother pounding the chicken as I knew that leaving them whole would still produce juicy chicken (with the oil from the butter and cheese). Just ensure to extend the cooking time (I cooked mine for 50 minutes - had thick breasts). This is really good and melt in your mouth, very attractive looking. Having said that, I think I like "Butter Chicken" (another recipe on this site) a little better as it is the same idea but less work. The cheddar taste was not as pronounced as I thought (which turned out to be a plus for my kids as they're not really a fan of melted cheese). I would make this again and for company. Thanks for the recipe.
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1 user found this review helpful

Chocolate Ganache

Reviewed: Sep. 21, 2008
I used this to pour over Lisa's Chocolate Chocolate Chip cake from this site. My cake was already cooled off on a cookie rack, so I placed some waxed paper underneath it to catch the drips. I put it in the fridge for an hour to set, then took it back out and drizzled some white chocolate chips over it (melted with some butter and put in a ziploc bag). It looked FANTASTIC, and tasted just as good. The chocolate cake hating men in my family had seconds. Thanks for the recipe!
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3 users found this review helpful

Taco Seasoning I

Reviewed: Sep. 19, 2008
I'm not exactly sure how to rate this recipe...I made it almost exactly as written with the exception of using 1/4 tsp of salt (to make it low sodium). It definitely resembled taco seasoning...just feels like it's missing something. I used the entire recipe for 2 lbs of ground beef (worked out to 4 tbsp, so I think people's conversions are right when they say 2 tbsp to 1 lb ground beef). I did add a touch of water to it and maybe that is what happened - seemed like it diluted it down or something - yet others on here do the same thing and rate it a 5 star. I think it needs some sort of thickening added to it - will try to add a sprinkle of flour next time. But I still think there's a spice missing somehow - perhaps the beef cube like another reviewer mentioned. I'm not giving up on this recipe as it is "almost" there, and I like the idea of making my own sesasoning. Thanks for the recipe.
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1 user found this review helpful

Texas Chicken Quesadillas

Reviewed: Sep. 10, 2008
This was pretty good - my teenagers and toddler really liked it. I agree that it is probably better for an appetizer rather than a main course unless you're making it for lunch. The only thing I would say is make sure you use a BBQ sauce that you like the taste of on it's own - as the flavor is quite prominient in this dish. Next time rather than measuring out the BBQ sauce, I'm just going to squirt some in until it is just barely coated, so it doesn't take away from the wonderful flavor of the onions. Hubby and I thought the onions were awesome so I'm doubling that part next time! Also, I sliced my chicken breast a little too thick so it didn't go as far on the quesadillas...made them nice and meaty but I needed to cook more breasts to make up for it. Thanks for the recipe!
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3 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Sep. 3, 2008
Excellent recipe - WAY better than those that ask for canned soups! I followed it exactly (although I scaled it up to 8 servings as I had huge garden potatoes). The sauce is very good - I tasted it before pouring it over the potatoes and it was even good then, so I knew that was a good sign! The only thing is, when I scaled it up, it asked for 1 tsp of salt, and the chicken broth is already salty, so next time I'll be cutting back the salt (or use a low sodium chicken broth). I used a mandoline for prep which made things go way faster. Took the full 2 hours to cook. This is a definite keeper, and going into the handwritten recipe book I have started for my kids. Thanks for the great recipe.
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3 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Aug. 24, 2008
No more frying on the stovetop for me...I really hate frying bacon and this recipe is almost perfect. Tips: if you overlap the bacon, it takes longer to cook. I also had to turn up my oven to 425 like some of the other reviewers, but I was also using my Pampered Chef stoneware, so that could also be why it took longer for me. Thanks for the recipe, it's a keeper!
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2 users found this review helpful

Cheeseburger Pasta

Reviewed: Aug. 21, 2008
The cheddar cheese soup tasted very off in this. Sorry but will not make again.
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5 users found this review helpful

Linda's Fake and Bake Chicken

Reviewed: Aug. 19, 2008
I would actually rate this 3 1/2 stars as the rest of my family enjoyed it but it was just OK for me. I followed the recipe to the letter, except for I did double the crumb mixture as other reviewers said there wasn't enough. I wish I didn't do that as I had quite a bit left over. The chicken was juicy on the inside and crispy on the outside...it was somewhat flavorful but the texture of the dry crumbs was what was not so appealing to me. However, I used the Honey Mustard Dressing II dressing from this site to dip the chicken in and it was really good that way. I'm undecided if I'll make it again as it is still pretty high in calories despite it being a baked dish, yet my family did enjoy it. Thanks for the recipe.
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4 users found this review helpful

Chicken Hurry

Reviewed: Aug. 11, 2008
I tried this recipe for the first time last night with no changes. I agree with some of the other reviewers - the only plus about this recipe is that it is quick. I didn't care for the oniony ketchup taste either - the onion soup did not blend well with the ketchup. It wasn't terrible - but not fantastic either, kind of bland. I had to throw away the leftovers. Sorry, as I usually try not to give negative ratings, but I won't be making this one again.
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3 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jul. 23, 2008
I made this recipe exactly as written - including using just white sugar and folding in the sour cream as instructed (I've never done this in a muffin recipe but it wasn't difficult - don't let this step scare you). These are to die for! No changes needed AT ALL and definitely bakery quality. Thanks to whoever said to fill the muffin cups all the way to the top. My muffins looked beautiful. I also tried this recipe with the fresh raspberries from our backyard and they turned out wonderful. My only suggestion is if you want to use raspberries with this recipe...maybe sprinkle them with sugar first before folding them into the batter as they can be a bit tart. This recipe is definitely worthy of Bree on Desperate Housewives ;) Thanks - this will be a keeper in our family.
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2 users found this review helpful

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