prttimecook Recipe Reviews (Pg. 2) - Allrecipes.com (18989184)

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Garlic Croutons

Reviewed: Jul. 4, 2008
I used about 2 1/2 cups crusty chewy sour dough bread, replaced 1Tbsp of the butter with olive oil for the taste and added 1/4 cup parmasean then parsley flakes for color. Could have cut back on the butter by 1/4th at least (maybe due to the harder bread texture) and they need more flavor. More cheese? More garlic? Probably more italian herbs. All in all, I can't stop munching on them as they cooked perfectly and smell FABULOUS!!! EASY and a keeper. Never a bought crouton again as I'd be embarassed for how easy and much better these are.
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4 users found this review helpful

Batman's Best Caesar Dressing

Reviewed: Jul. 4, 2008
We liked the authentic taste of the anchovies. I also liked the taste of the sour cream rather than some recipes that use mayo or mustard in place of an egg. This was very potent which pleased my kids as more flavor = better in thier minds. I made pizza on the grill and the salad was the first thing gone, not the pizza!!! It needed something. I added salt and pepper...good now, but will keep trying to figure out what is missing.
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4 users found this review helpful

Burrito Pie

Reviewed: Jul. 2, 2008
Whoa! WAAYYY too much refried beans for our tastes. I spread them on the tortillas as suggested and only ended up fitting 10 in the dish. USE MORE TORTILLAS as there was too much filling this way. I have a chicken recipe similar to this and it instructs to cut the tortillas in fourths so they fit easier in the corners of the dish. I may do this again but with more cheese and 1/2 the beans.
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2 users found this review helpful
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Blueberry Scones

Reviewed: Jul. 1, 2008
I used heavy cream - actually INCRESED to 1c plus a splash of milk for a sticky dough so I could just drop 6 scones on the cookie sheet. EASY! Less mess. Baked almost twice the time in the recipe - until golden all over. Very light and fluffy! Drizzled with a mixture of lemon juice, milk and powdered sugar as they needed just a touch more sweetness. Can easily be made into 8-12 scones as these were very large.
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3 users found this review helpful

Kettle Corn

Reviewed: Jun. 7, 2008
Melted the sugar in the oil and added 1tsp salt before adding the kernels. Made a 2nd batch as the 1st mysteriously disappeared. Added about 2 more Tbsp. sugar. PERFECT. Took it to Girl Scouts for my daughter. Gone in seconds!
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5 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jun. 7, 2008
Exactly what I wanted to taste and easy too. Crunchy on top, soft cake underneath. Found a bag of peaches from last summer in the freezer - exactly 8 cups sliced. Defrosted and drained excess juice. Perfect amount of fruit for this recipe.
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3 users found this review helpful

Honey Wheat Bread I

Reviewed: Mar. 8, 2008
I made this exactly as posted with bread flour. Our elevation is about 5200ft. in Colorado and I didn't have to alter the recipe at all. (surprise!) Thought I was clever by cutting the dough in half and making a regular loaf, then cutting the 2nd portion in 1/2 again to make two small loaves in disposable tins. (The size is perfect for a kid's sandwich or toast!) Cooked all three. Froze two so they don't get stale and they taste just fine thawed out.
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1 user found this review helpful

Wonton Soup

Reviewed: Feb. 9, 2008
Used ground pork and 2oz shitake. Added 1/2c bamboo shoots and sliced shitake mushrooms to the broth. Kept the seasoning the same. Something different!
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2 users found this review helpful

Best Egg Rolls

Reviewed: Feb. 9, 2008
DO NOT WRAP THESE UNTIL RIGHT BEFORE FRYING!!! I wrapped them mid-afternoon, covered, and stored in the fridge. They were a mushy mess, ripped and gooey, that I had to re-wrap. Oh - and don't use the store bought carrots if the shread is too big as they are too brittle that way and poke through while wrapping. I gave a 4 as the only recipe change I would make is to double the cabbage.
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6 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Jan. 22, 2008
I've tried since college to make this. THIS IS IT! BETTER than the local delivery/restaurant. I let the batter set for about 45-60 min while waiting for family to get home from work/school. It was the best "mistake" ever. Very fluffy this way - and the batter isn't overwhealming in taste or texture. Must have the red/orange food color or the young people get picky & confused about the color of the sauce. It's not too sweet either. Perfect. It's really not as much work as some have stated and leftovers do well if you re-heat in a frying pan (no oil) as some have suggested here. My extremely picky 10yr old step son had leftovers for breakfast!!! (Served with Amber's Sesame Chicken from this site and steamed veggies.)
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4 users found this review helpful

Amber's Sesame Chicken

Reviewed: Jan. 22, 2008
Excellent! Just like the restaurant. I used fresh ginger in place of the 5 spice, tripled the sauce as others suggested, and partially froze the chicken for easy and more even cutting. Perfect! A keeper. (My husband and picky 10yr old step son had leftovers for BREAKFAST the next day!) Served with sweet and sour chicken I from this site, white rice and addional steamed veggies. Mmmm.
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3 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Sep. 26, 2007
I used the crock pot, 3lbs of beef chuck, and followed the recipe omitting the foil. Set on high for 3 hours, broke down the meat in the pot to smaller chunks, cooked 1 more hour, shreadded using fork in the pot then turned to low and served to guests 30 min later with tortillas and taco shells ("taco bar" w/rice, beans, etc). Not too dry or too wet for shells. I was so busy talking to friends that by the time I went to eat...it was gone! Guess it was good as people said they were stuffed and asked for the recipe. :) I had a great PB &J! (4 stars for ease) UPDATE 2/2/09: used pork shoulder, crock pot, and enough water to fill 1/2 way, and increased spices by 1/2. 7.5 lbs fed 16.
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9 users found this review helpful

Taco Seasoning I

Reviewed: Sep. 17, 2007
WHOO DOGGIE! Careful of the strength of the chili powder. I used med-hot from the Mexican food section. MUST CUT DOWN NEXT TIME! Otherwise great - used 1lb ground beef, 2 TBSP seasoning, 1/2-3/4 cup water and simmered 20min. Update: OK so chili powder is a mixture of seasonings including red chili. The mexican red chili powder I used is NOT a mix thus the heat factor. We actually like the heat of using 1/2 of each for this. Used up my last packet of taco seasoning left in the pantry and my husband commented on the lack of taste it had. Won't go back to the packet!
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4 users found this review helpful

Basic Crepes

Reviewed: Sep. 17, 2007
Let rest for 30-60 min. (I tested one before and after. Less rubbery after a rest) Added 2 Tbsp sugar to make them sweet and 1.5 Tbsp water to thin & for the Colorado altitude. For some reason this batter coats the pan easier than other recipes I have used - but not too thick. Will be my new crepe recipe. Thanks! P.S. My 11 yr old daughter helped make them to share with a european themed Girl Scout meeting.Due to the sugar, they were even great plain. I have been asked to make a double batch next time and her friends request them when they come over to play!
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3 users found this review helpful

Mini Reubens

Reviewed: Aug. 27, 2007
Didn't want to mix all the ingredients together like other reviews suggest. Just stack the sliced meat and cut into squares that fit. I used 3 layers of meat. Also made with turkey - use mustard rather than dressing. Took to a neighborhood block party with tons of great food but these were the 1st gone (I made 2 loaves!). Easy to handle and mingle at the same time. What a great idea!
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9 users found this review helpful

Cucumber Sandwiches II

Reviewed: Aug. 26, 2007
Doubled the recipe. Used one fat free and one regular cream cheese. Put in a piping bag and in the fridge for 1&1/2 hour - enough to let flavors mix. (still soft enough to pipe) Used mandoline w/english cucumbers - 2 slices per serving. Dill on top. A HIT and the kids use leftovers for after an school snack!
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25 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jul. 17, 2007
Used rump roast. Ran out of time so I put it on high. Don't. Turned out dry. Dip wasn't as flavorfull as I wanted. Used 1 packet of french onion soup mix with 2 beef boullion cubes as I had all ingredients but the condensed soup. My husband and my extremely picky eater step son couldn't get enough of this though.
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2 users found this review helpful

Chicken Enchiladas II

Reviewed: Jul. 4, 2007
Used leftover beer butt chicken from this website and cream of chicken soup instead of mushroom. No other changes. Surprisingly the green onion added great flavor vs. yellow or white onion. I make home made green chile and use it when making my burritos but this recipe was so easy and seriously tasted like restaurant quality. (I used to work in a Mexican restaurant in the SW too!) For some reason I folded in the sides when rolling - don't. Too much tortilla on ends this way. Thanks!!!
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1 user found this review helpful

Beer Butt Chicken

Reviewed: Jun. 25, 2007
Everybody was picking the pieces off the cutting board as it was being carved just like the Thanksgiving turkey. Lots of "Mmmm's". Basted breasts by seperating skin and brushing inside like we do with garlic/herbs.Mmmmm... Hint: Make two and use leftovers with the Chicken Enchiladas II recipe...if there are leftovers!
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1 user found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jun. 11, 2007
So easy! So economical! These were sooo tender, juicy, and they just fell apart. Perfect sauce with just a little zip. I separated the grease from the sauce, reduced it in a sauce pot, slathered the ribs, and broiled until caramely on top. Will make this way again and again! (oh - I used country style ribs) Cooked again w/country style ribs - both times there is about 2-3 cups sauce remaining. Could cut down on recipe but I really think it's needed when simmering to fully cover all the ribs. Cook abuout 20 min longer in oven when using this cut.
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1 user found this review helpful

Displaying results 21-40 (of 51) reviews
 
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