B_32 Recipe Reviews (Pg. 6) - Allrecipes.com (18971980)

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Good Old Fashioned Pancakes

Reviewed: Jan. 28, 2007
As written, these didn't work for me, the batter was almost as thick as muffin batter and I had to throw the first batch away. I then added more milk and thinned it out and it was fine. Oh, and I guess I did make a few minor changes, used less salt as recommended and 1 tsp vanilla. I didn't find these bitter or salty at all, but I do think the vanilla helped. It is better than Bisquick or Aunt Jemima though.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 26, 2007
Oh my, these are definitely the best choc chip cookies I've ever made. Followed the recipe to the letter. I knew they would be good as the batter itself is to die for! I always use my Pampered Chef baking stone for cookies, but used the tip of parchment paper. After the first batch I realized this was not necessary, I've never had cookies stick to my baking stone. I used the largest PChef scoop and it was perfect. It took me a batch or two to figure out how long to leave in the oven. The tip of taking out before they look "done" worked for me (about 16 min on the baking stone). Definitely need to let them sit before you eat them though, they are too crumbly otherwise. My last batch was a little overcooked and those were perfect to eat straight from the oven, but as they cooled they were too hard. Thank you so much for the best CC recipe! Update: I tried to make these cookies normal size and they are just as good, baking time is a little less.
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Sex in a Pan II

Reviewed: Jan. 18, 2007
I also make this without nuts (personal preference). Other than that, excellent as written, my husband, however, loves it when I substitute the chocolate pudding for butterscotch. It is easy to burn the crust though so be careful when you're baking it. It doesn't taste so great if it is over-browned.
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1 user found this review helpful

Easy Mushroom Rice

Reviewed: Jan. 17, 2007
I have to say, the smell of the onion soup was kinda gross, but the end result was really good! Prep couldn't be easier! Also from Canada and had to really look for the French Onion soup, just found "Onion" soup by Campbells and it worked fine. Used Uncle Ben's converted rice and was done in exactly an hour as promised. This recipe will go into my regular rotation, thanks! Update: Aug/30/07 - DO NOT try and use Minute Rice as it is a disaster! I also have tried this with mushroom soup and with chicken broth instead of the french onion soup. The mushroom soup is my favorite.
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24 users found this review helpful

Breaded Chicken Fingers

Reviewed: Jan. 14, 2007
My family enjoyed this recipe. I didn't have time to marinate so I just dipped them in beaten egg and took the tip of double coating them (highly recommend doing this step). They were perfect, just like the restaurants, and I didn't marinate. However, hubby thought it could have used a bit more salt and seasoning. I don't care as I love to dip and made them with the Honey Mustard Dressing II off this site. Make sure not to cut the strips too thick or they will still be raw on the inside and done on the outside. Through trial and error learned that my smaller strips looked and tasted better. I will make these again and perhaps add some seasoning to appease my husband. Here's a tip: don't try to make homemade french fries with these like I did, as I just spent four hours over the deep fryer! :)
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4 users found this review helpful

Honey Mustard Dressing II

Reviewed: Jan. 10, 2007
This is so good and so easy! I wondered if it needed to sit first to let the flavors blend but it is good right away as the recipe states! We dipped onion rings in it and it was fab, would also be good with chicken. I have used Miracle Whip in a pinch and that also works but real mayo is the best. Very low risk to try also as there are only 4 ingredients and low amounts of each! Try this recipe, you won't be disappointed! I won't be buying store bought again, that's for sure.
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2 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jan. 8, 2007
This gets 4 stars for the texture (perfect) but 3 for taste. It really reminds me of the boxed Kraft pizza mix, which is a compliment I guess, as we don't mind that, but definitely not like take out/pizzeria style. I made the dough in my bread machine, and the dough was so wonderful, pillowy soft and rolled like a dream. I am a crust person and the crust had the perfect crunch. Just missing something for taste in my opinion.
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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Jan. 8, 2007
I'm sorry to rate this recipe so low...but I'm really disappointed in this one after all the rave reviews. Just a weird mix of flavors...I didn't even put it on my pizza as I didn't want to waste more ingredients than I already had. Won't be making this again.
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0 users found this review helpful

Best Bread Machine Bread

Reviewed: Jan. 7, 2007
I got a bread machine 6 yrs ago for my wedding, made a few loaves using the manufacturers instructions, and they were so dense, that it sat for all this time on the shelf. I saw this recipe and thought I'd try it. I was also scared as it is totally against what the manufacturer recommends. Boy am I glad I tried this...the bread is PERFECT...crusty on outside and soft on inside, still fairly easy to cut with a bread knife. Followed recipe to the letter except for I only used 2 tsp of yeast instead of 2 1/4, glad I did as it rose right to the window. It made a tall loaf (I have a horizontal breadmaker) but that was fine as we all fought over this bread and it was gone within 1/2 an hour! Will be using this again, and not buying expensive store bought with who knows what chemicals, and not very fresh. Thanks for this AWESOME recipe!
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10 users found this review helpful

Mushroom Turkey Patties

Reviewed: Jan. 7, 2007
Beef stew seasoning makes it waayyy too salty.
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5 users found this review helpful

Death by Chocolate

Reviewed: Jan. 7, 2007
My 2 teenagers love this cake, have made it in place of birthday cakes even. I don't care for German chocolate cake so I use devil's food. If I am in a super hurry, sometimes I'll just by the McCain's frozen cakes (2) and scrape off the icing. If you don't have a Skor, you can use packaged toffee bits in a pinch, but DON'T try to substitute another chocolate bar, I've tried that and it is not pleasing to bite into big chunks of chocolate. Drizzling Kaluha over the cake pieces is also good. Update: If you want to make this toddler friendly (ie. for a birthday, potluck, etc), you can buy clear plastic cups, and layer the cake, pudding, Skor Bar, and end with whipped cream, put some chocolate curls on top, and you have little individual cake cups. A family member brought this to our reunion and it was the best idea ever for the kids.
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123 users found this review helpful

Quick Cherry Turnovers

Reviewed: Jan. 6, 2007
Did an ingredient search and came up with this recipe. Good, simple, and fast.
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13 users found this review helpful

Caramel Apple Crisp

Reviewed: Jan. 2, 2007
This was really good! I never made apple crisp in a microwave before so I was a little skeptical, but it was fine. The caramel was a nice touch, although my daughter and husband didn't even know it was in there until I told them. Don't expect it to look exactly like oven baked apple crisp, I am used to it being bubbly and only the edges were on mine, although the topping was plently crispy enough for us. It was nice to have this in 20 minutes rather than the hour it takes by oven! Thanks for the recipe, I'll definitely use it again! P.S. Next time I may try using the caramel ice cream topping instead, may be easier and more of a prominent caramel taste than the candies.
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26 users found this review helpful

Peppermint Brittle

Reviewed: Dec. 21, 2006
I would give this 10 stars if I could. Make sure you use good white chocolate...the white choc chips aren't as good as the wafers. Fabulous and easy! *Update* This is my 2nd xmas making these...I used Cherry flavored candy canes for something different and I've been asked for the recipe a few times now. I use the tip of sifting out the finer crushed canes and mixing into the chocolate and scattering the bigger pieces onto the top and it looks really pretty.
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1 user found this review helpful

Oven Barbecued Chicken

Reviewed: Dec. 20, 2006
This recipe is really good and definitely a kid pleaser! The sauce is excellent on mashed potatoes, you may want to double it for this purpose! I've used it on everything from boneless skinless chicken breasts to bone in chicken pieces. Highly recommend this recipe.
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15 users found this review helpful

Fudge

Reviewed: Dec. 18, 2006
Easy and foolproof! For a quick fudge fix this is awesome! That being said, Aunt Teen's Creamy Chocolate fudge recipe on this site is the best but you have to stir forever, this is so quick, effortless, and very creamy. Thanks for the recipe, it's a keeper! PS. Be careful not to overcook or it will turn grainy! Update: This is my go-to recipe when I need something quick. I like a 1/2 and 1/2 mixture of semi-sweet and chocolate chips. This recipe can be a little tricky if you're using a cheap microwave - my good one broke down, and the small ones are just not as good. I would check this more closely (stop and stir more often) if you're using a microwave that is less than stellar (or doesn't give you the option to cook at a lower temp) as I mentioned before, it is easy to turn grainy. One last tip: butterscotch chips are WAY too sweet, best not to try that version.
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2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Dec. 18, 2006
I am a little disappointed in this recipe. The sauce didn't caramelize. I took the tip of cooking it on the stove for 15 min first and it still was pretty watery. It is more like a marinade. The taste isn't terrible but reminds me of bottled honey garlic marinade. The chicken does turn out a nice color, but I prefer a thicker sauce. Sorry but I don't think I'll try this again, thanks anyway.
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3 users found this review helpful

Pan Pierogies

Reviewed: Dec. 7, 2006
This recipe as written is kind of bland. Here's my tips to spruce it up. The key to this recipe is the POTATOES. Don't use the instant! Make the potatoes exactly like you would to make your regular perogies (add the cheese directly to the potatoes and whatever seasonings). My family is Ukranian and we serve perogies with fried bacon and onions, so that is what I put on the top. When you cut into this to serve, what you are going to taste ultimately is the potatoes, so if you're expecting it to taste like perogies, you have to make the potatoes like you would if you were doing it the old fashioned way. This is a good way to get that taste without all the work!
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60 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Dec. 6, 2006
OK, normally I hate when I see a review and there's been so many changes that it's not the actual recipe! But I am rating this on the METHOD only. I simply didn't have time to cook the sauce, so I used a bottle of BBQ sauce. The method rocks, cooking them in the oven does brown them a bit and gets rid of some (not all) of the fat. They really are fall off the bone tender. Can't wait to try the sauce when I have more time.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 1, 2006
My first attempt at fudge and it was a huge success! Texture and taste was perfect. My husband thinks it's too sweet but I think it's perfect. I followed the tip of microwaving the marshmallow creme for 15 sec and starting off on low heat to melt first. I can't wait to make this again and I'm going to try butterscotch chips. Thank you so much for the great recipe. *Update* This doesn't taste as good with the butterscotch chips, it is too sweet. Stick with the original recipe!
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2 users found this review helpful

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