Cookin4Six! Recipe Reviews (Pg. 1) - (18977385)

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Irish Potato Casserole

Reviewed: Feb. 19, 2009
Fabulous, but only 4 stars because I had to tweak A LOT! Follow these instructions and you'll love it too. First cook at 400 not 350. Increase shredded potatoes to SIX CUPS and reduce your butter to 1/3 cup. I didn't have paprika so I used 1 tsp of garlic spread mix and a dash of pepper...yum! Cook for the 40 minutes then put it under low broil for 5 minutes to crisp the top (watch it so you don't overdo it). Pull it out, add your chedder and back in the oven just till melted. Take it out and let it "rest" for 5 minutes before eating. (This gives the butter a little time to absorb because you will see some in there when you pull it out. My hubby and 3 girls devoured this and was so sad I didn't make a bigger batch! I served it with pork chops and veggies. Sooo good!
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944 users found this review helpful

Old-Fashioned Peanut Brittle

Reviewed: Dec. 14, 2009
The recipe is fine BUT some very important steps have been missed which is why some of you have had troubles. Temperature is VERY important and is why some have not had the brittle harden for them. You need to use a candy thermometer and bring the mixture up to 300 degrees. Then, REMOVE from heat and add 1 tbsp of butter and then the baking soda. The butter should help it not over react and bubble over but you do want the bubbles because this is what makes the brittle, well, brittle! ;O) Also, warm up the pan that you will put the brittle into, this will also help it to spread. Hope this helps everyone because this is a good recipe!
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114 users found this review helpful

Candy Bar Fudge

Reviewed: Nov. 10, 2006
WARNING...WARNING...WARNING! Do NOT allow yourself to be home alone with this fudge! You really should use 50 caramels and a little more water in this. (Also reheat after adding peanuts for ease of spreading.) I did and it was wonderful! Super easy, super yummy. Wait two hours to cool before you can dive in??? Forget it!
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40 users found this review helpful

Forever Fresh Cookies

Reviewed: Nov. 14, 2006
This is a fun recipe to play with! I substituted Kashi cereal (that I ground) for the corn flakes. For half of the regular flour I used whole wheat flour. Intead of walnuts I used pecans, instead of chocolate chips I used chopped apricots. FABULOUS! They were lovely and crisp on the edges and didn't last long in my house! They are forever fresh cause they only last about 5 minutes!
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10 users found this review helpful

Granola Bars III

Reviewed: Oct. 30, 2012
Really didn't care for this recipe. Like other members said, too cookie like. And not a good oatmeal cookie to boot. Lacking in flavor. Added extra cinnamon (to 1 tsp), added a 1/4 tsp almond extract to go with the almonds I added and still found it bland. If you like cakey bars you may like this but still go with the extra cinnamon or you won't find it flavorful enough.
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7 users found this review helpful

Meatloaf with Italian Sausage

Reviewed: Jan. 8, 2010
We made this meatloaf for the first time...for 400 people! We run a camp and retreat center and wanted a new dish for our menu. This flavorful meatloaf won as our new menu addition. Because we were preparing for MANY people we did not take the step of removing casings from mild sausages we simply bought bulk mild italian sausage. We added red pepper for more color. This recipe works and the dry hot cereal helps not to lose the volume. This is a keeper!
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7 users found this review helpful
Photo by Cookin4Six!

Blueberry Cornmeal Muffins

Reviewed: Jun. 20, 2006
Once again Shelley you have out done yourself!! (See her Banana Banana Bread recipe.) The little bit of crunch and the light corn meal taste are wonderful! I used fresh blueberries, a heaping cup. If you use fresh dry berries tossed in the dry mixture you will avoid the "purple muffin" syndrome.
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7 users found this review helpful

Mediterranean Quinoa Salad

Reviewed: Sep. 19, 2011
Excellent! Don't skip making this just because you don't have fresh herbs on hand. I didn't have any fresh so I used dried. Didn't hav chives at all and added dried basil. I was making this for a vegetarian group so the quinoa was cooked in salted water only. I made it for a group of 80 people for their buffet and this was the first to run out. They LOVED it! So did I, YUM! Very flavorful.
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5 users found this review helpful

Carne Asada Marinade

Reviewed: Feb. 4, 2013
Nada, zippo, NOTHING like Mexican Carne Asada. I waisted some expensive skirt steak on this lemony ick of a marinade. Not going to try this ever again!
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4 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 14, 2010
Fabulous, yummy AND easy! More orange zest is needed, I used 3tsp and thought I would use more next time. I used the juice from the orange I zested and that worked great. Add more zest to the glaze as well. I used dried craisins for this batch and I don't think I'd ever bother with fresh cranberries. Everyone from my 2 year old all the way to grandpa LOVED these cookies!
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3 users found this review helpful

Oatmeal Blueberry Muffins

Reviewed: Nov. 2, 2009
Think "HEALTH" muffins and you won't be disappointed. 5 stars on presentation and texture but flavor was distinctly oat'ish. Must be eaten same day after cooling for about 15 minutes. Anything over that and it goes dry. I'll move on to another blueberry muffin recipe or just go back to my favorite on this site called Blueberry Cornmeal Muffins by Shelley Albeluhn. Sorry they are so bland because they really look beautiful out of the oven!
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3 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 13, 2010
ALERT!!! Do not try to bake these cookies without first chilling for at least 10 minutes...longer if you have the time. No tweaking is needed to this recipe other than that. I made my balls out of heaping tablespoons made the deep indents with a AA battery (funny I know), filled them with the jam and chilled them for 10 minutes. Cooked them for 16 minutes at 340 and they were perfect. Also I sprinkled them confectioners sugar instead of the drizzle. Sprinkle while warm and it melts in the jam but stays visible on the cookie and looks so nice!
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 19, 2009
I've made this several times. No changes are needed to this recipe at all. I originally made it because my father loves baked apples of any kind but with NO SPICES at all. I thought I could never make anything apple with no spices and have it taste any good at all. This recipe hits the mark in a HUGE way! My husband about fell out of his seat when I made it. EVERYONE LOVES IT!
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2 users found this review helpful

Crumb Apple Pie

Reviewed: Nov. 27, 2006
This is my first failed pie! I was SO sad! I followed all the suggestions including adding flour to the apple mixture but I still had a TON of liquid pouring out of this baked pie. The spice was WAY too much. Cut back on that cinnamon. It was so bad I don't even think I'll try this one again.
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2 users found this review helpful

Molasses Crinkles

Reviewed: Nov. 13, 2006
Very high on the YUM meter! The only thing I changed was reducing the amount of cloves and ginder by a pinch because I don't like my cookies too spicy. I also used butter because I never use shortening in my cookies. They worked just fine with butter. Soft cookies if you cook them by the time specified, over cook them and they are nice and crisp (using airbake pan). I like them soft, hubby likes them crispy.
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1 user found this review helpful

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