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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

Mashed Potato Quesadilla

Reviewed: Jul. 12, 2008
OMG - these are SO good! I am on Weight Watchers, and it is not that hard to pare it down in calories and fat. I followed the recipe exact except for using the smaller, lower fat tortillas and just sprinkling the cheese on each one. I used bacon pieces and they are only 35 calories per tbsp. I don't make my mashed potatoes that fattening so that helps also. I served with tomato soup so that you don't have to keep eating them to get satisfied (kind of like eating tomato soup and grilled cheese). To cook, I used my Cusinart Griddler with the flat plates on 400 degrees, so it only took 2 minutes to cook total (because I didn't have to flip). With my own tortilla I used butter flavored spray rather than real butter, and I also didn't add any cheese to mine. It still tasted really good and definitely reminicent of perogies. Tips: you will be tempted to pile on the potatoes, but use a little restraint - the potatoes will seep out if using a grill press like I did. It doesn't affect the taste, just looks a little messy and may run over onto your griddle. Also, heat up your mashed potatoes first for easier mixing. THANKS a million for this awesome recipe, this has to be the BEST way to use up leftover mashed potatoes!
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56 users found this review helpful

Chicken Salad Spread

Reviewed: Jul. 11, 2008
I also used real chicken and chopped onion (very fine, so you don't bite into a huge chunk of raw onion!). I omitted the pickles for my husband who doesn't care for it that way, but I don't mind it either way. I think the ratio of mayo to chicken is perfect. Thanks for the recipe!
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5 users found this review helpful

Cathy's Banana Bread

Reviewed: Jul. 9, 2008
Great tasting banana bread, but a little dry. I wanted to try the original recipe first to give it a chance. Next time I will use 3 bananas as suggested by other reviewers. Plus, I used 2 dark Wilton loaf pans...I will reduce the temp to 325 (I knew that I should do this with darker pans but I still wanted to follow the original instructions). It didn't rise much (and I had fresh ingredients), so next time I will fill only one pan 3/4 full and use the leftover batter to make a few muffins. Another reviewer suggested using 2 smaller pans and that would work as well. My mom uses a recipe very similar to this but puts a cinnamon-brown sugar-butter streusel in the middle and everyone raves over her banana bread. She doesn't measure so this is the closest thing for me to hers. Thanks for the recipe - I'll definitely try it again, with the tips from the other reviewers.
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0 users found this review helpful

Mashed Potato Soup

Reviewed: Jul. 8, 2008
I agree with the other reviewers - a great way to use up leftover mashed potatoes! I tried as written first and found it too be a little thin so I added an extra 1/2 cup mashed potatoes. I tasted it again and found it to be slightly bland...so I added a small envelope of low salt chicken bouillon. It was awesome. I garnished it with grated cheese and bacon pieces but it is super good on it's own. Don't omit the celery salt...it needs it. The soup is hearty and filling. Kid friendly too as my toddler ate it up and so did my teenagers. Thanks for the recipe! Here's a tip: Using a whisk is a must - to make your soup smooth and to make sure the milk doesn't burn on the bottom while heating it up.
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27 users found this review helpful

Buttery Cooked Carrots

Reviewed: Jul. 7, 2008
I've made this recipe as written and it is great. However, I am on Weight Watchers and needed to lighten this up a bit so I followed the advice of another reviewer to use 1 1/2 tbsp butter and 3 tbsp brown sugar (no water). It is just as good as the original. My rating is for both versions of the recipe - you won't be disappointed with either!
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2 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Jul. 7, 2008
Great recipe! I am rating a 4 star as written - as I use chicken broth instead of water for extra flavor, and that bumps it up to a five star (in my opinion, of course!)
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0 users found this review helpful

Microwave Baked Potato

Reviewed: Jul. 4, 2008
This is good in a time crunch - I use the Perfect Baked Potato recipe from this site for the oven style (brush olive oil after pricking and sprinkle with salt) so I do this step for the microwave too. For those of you who are following that tip to wrap in plastic wrap - beware, chemicals from the plastic wrap will leach into your potato if you do this. I would only use those plastic bags that are designed for the microwave otherwise you are putting your health at risk. Thanks for the great recipe.
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71 users found this review helpful

Chocolate Chip Cookie Ice Cream Cake

Reviewed: Jul. 3, 2008
Thank you for this recipe! It helped me turn a lemon into a lemonade (so to speak!) I tried to make the Giant Chocolate Chip Cookie from this site and it ran over into my oven. I wasn't sure what to do with the cookie that was still on my baking stone...someone in my family suggested an ice cream cake so I did an ingredient search and came up with your recipe. I didn't have to add the butter as my cookie crumbs were still soft, so I just used a fork to press it into the pan. Well, the final product was awesome...I'm glad I had the chance to try this recipe and will definitely use it again. Just a tip...make sure this is fully frozen or you won't have much luck cutting it.
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1 user found this review helpful

Giant Chocolate Chip Cookie

Reviewed: Jul. 3, 2008
Add me to the list of reviewers who had a burnt mess at the bottom of my oven. I thought I'd be OK using a Pampered Chef pizza pan - the recipe says 14 inch and my PC pan is 15. I'm sure the cookie itself tastes great and it's a cute idea, so I'm not writing this recipe off. However, next time, I will definitely take some batter out. Make sure you listen to the other reviewers on this one! Or you will be like me, sitting here with no birthday cake cookie for your husband, and a burnt oven to clean out. :(
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0 users found this review helpful

Baked French Fries I

Reviewed: Jun. 26, 2008
These ROCK!!! I cut mine with a french fry cutter so they were smaller than wedges. I took the advice of another reviewer and was generous with the seasonings (I used heaping rather than regular teaspoons). I added the same amount of seasoning salt and a generous sprinkling of pepper. The Ziploc bag trick worked like a charm. I baked at 425 for 30 minutes (450 is too high - the olive oil will burn!)- turned at 15 minutes. I put my fries on foil and they stuck a little, even with them being coated in olive oil. Since the olive oil has a lower smoking point, the foil turned a little black at the end. No problem with taste though - they were nice and crispy and spicy! I am so happy I found this recipe - a great alternative to people trying to eat healthier. Next time - I will use Release foil so they don't stick. I would definitely say that if you like crispy fries - cut them smaller, don't do the wedges. I had no problem with these being bland. The chili powder MAKES this recipe for sure. Don't be shy with the spices and you'll love this recipe. Update: for those of you who are saying this is bland, perhaps replace your chili powder with some fresh stuff...I noticed a huge difference when I replaced mine.
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31 users found this review helpful

Mashed Potato Cakes

Reviewed: Jun. 23, 2008
I've learned a few tips making these - for those of you whose patties didn't stay together - it's probably because your mashed potatoes are too creamy. You have to have mashed potatoes that are on the stiffer side or they won't hold their shape. I've tried to add more flour in the past to rectify this but it just made them gummy. Also, I wouldn't add the water that this recipe calls for - just makes the mixture that much more wet. For flavor - I use seasoning salt instead of regular salt. This recipe also does call for lots of onion - which I love - but kids aren't too fond of it - so I divide my batch in half - add the onion to the "adults" one and put onion powder in the "kids" one. Adding parsley flakes makes it look a little more fancy if you have company. And, frying in butter gives good flavor but it does brown quite fast and it will affect the taste of your cakes. Pam works like a charm but is not as flavorful (I use butter flavoerd Pam). Hope these help!
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124 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 8, 2008
This was my first attempt at cheesecake -was way easier than I expected. I didn't do a water bath as I wanted to give the original recipe a chance - although I did use a different graham cracker crumb crust (with the cinnamon and sugar) as recommended in the most helpful tips. I sprayed the sides with butter flavored Pam - I did get a few cracks but it didn't sink. My sides were not stuck to the pan so I don't think running the knife around would have prevented the crack. I know I didn't overbeat either. I'm pretty sure if I would have done the water bath I wouldn't have had the cracks. As for taste, I am so not a cheesecake person and even I enjoyed it (topped with cherry pie filling). I used all light ingredients and you never would have known. Will definitely use this recipe again when I need a cheescake. (BTW - I almost chickened out and bought one instead...they were a quarter the size that this one was - for the ease of making this recipe, it would not have been worth it to purchase a store bought one!) Update: This is even better the next day. I for sure would make this a day ahead - especially since you have to let it sit in the oven so long, it takes a long time to cool off and even more time to chill in the fridge. If you're using cherry pie filling as a topping, one can isn't quite enough as the the cheesecake is thick. I'm still getting rave reviews the next day. An impressive recipe (that I would keep as your little secret! ;)
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3 users found this review helpful

Slow Cooker Honey Garlic Chicken

Reviewed: Jun. 5, 2008
Definitely skip the browning...the chicken turns a nice brown color and you'll further dry it out by browning. That being said, this really tastes like teriyaki chicken to me, not honey garlic. It wasn't bad...the sauce is good on rice. However, it was not kid friendly here - my kids love anything chicken and did not love this. I didn't mind it - I'd actually rate it a 3 but it's not terrible tasting so I bumped it up to 4. No problems with dryness - but watch your slow cooker...the new ones cook way hotter and 4 hours on high with those new ones definitely is too much, especially with chicken breasts. If you are using chicken breasts, use the thicker ones - any slow cooker recipe I've tried with chicken breasts always turns out better with the thicker breasts. Thanks for the recipe.
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2 users found this review helpful

Russian Cabbage Borscht

Reviewed: Jun. 1, 2008
For those of you who have trouble with your beets still being hard, try grating the beets for the soup rather than dicing them, that's how my Baba did it.
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26 users found this review helpful

Golden Pork Chops

Reviewed: May 30, 2008
I am used to making this with cream of mushroom soup but I thought I'd try this. Did not add the mushrooms or onions (used onion powder on the chops, to make it more kid-friendly). The orangey color of the condensed soup kind of scared me but I continued on. This is almost as good as using the cream soup. For taste it is a 4 star, but I am bumping it up to five, as it is more calorie wise than the cream soup. The golden has half the fat and 40 less calories per can. It also looks more gravy-like than the cream soup. Next time I am going to add the mushrooms and onions as stated in the recipe. (Oh, and I did brown the chops before baking and kept the foil on the entire time). Thanks for the recipe, will definitely use again!
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3 users found this review helpful

Traditional Mashed Potatoes

Reviewed: May 30, 2008
It's nice to have the actual amounts of butter and milk...usually I guesstimate and sometimes they turn out and sometimes they don't. So I tried this and I think it's the perfect ratio. I was tempted to add more milk but I left it a little firmer (I am used to using lots of milk) and it was fine. Sometimes I add onion powder or onion salt for an extra kick. Thanks for the recipe.
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1 user found this review helpful

Sweet and Sour Pork III

Reviewed: May 23, 2008
This sauce is WAY better than any store bought sauce, and very close to authentic Chinese take out. However, to be fair, I made a shortcut version of this recipe. I had pork tenderloin, and didn't want to waste it, so I made the sauce first - that way, if I didn't like the taste, I at least saved the meat. I made almost exactly as written except I used 8 oz pineapple juice instead (didn't have the canned). I also cut down on the sugar a tiny bit. The sauce tasted very good and was plenty thick enough (I used heaping tablespoons though rather than levelling them off). I decided not to bread the meat or do the veggies - all I did was stir fry the meat in a little bit of oil (with soy sauce) - then served the meat and sauce with rice (to save on time and calories). It was pretty good that way but next time I will definitely make as written. Everyone else is right - that cider vinegar is what makes it taste authentic. thanks for the recipe!
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2 users found this review helpful

Displaying results 21-40 (of 153) reviews
 
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