prttimecook Recipe Reviews (Pg. 1) - Allrecipes.com (18989184)

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Artichoke Stuffed Mushrooms

Reviewed: Sep. 12, 2010
Wow! Very easy, fast, and impressive. Thanks Anita! Tried these last night using DH as my tester and we loved them. They are quite rich (as artichoke dip tends to be for me) so we would make this along with a crudette tray. You know; eat a mushroom, feel better by having a carrot, go back to eat more mushrooms! I even dipped a carrot in the stuffing and then popped all the rest in my mouth. Mmmmmmmcrunchmmmcrunch...
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7 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Aug. 20, 2008
My first pie crust! Perfect! Great tips from others: use butter, food processor, roll between parchment paper, chill before use, be quick so everything stays cold, and don't overwork to leave butter bits. Why have I been buying pie crusts all these years? This is WAY better, cheaper, and fast. Huh! Thanks!
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8 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

Big Al's K.C. Bar-B-Q Sauce

Reviewed: May 25, 2009
FAST. EASY. INEXPENSIVE. DELICIOUS. No slicing, dicing, straining, etc. Had everything on hand. BETTER THAN STORE BOUGHT taste. Thanks so much for sharing! (I left out the smoke for family tastebuds and still won't buy another bottle again)
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7 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

My Country Style Steak

Reviewed: Sep. 24, 2008
Wow! I think I've bought cubed steak once as I've been afraid of the quality. Seemed like something from the school cafateria "mystery meat" counter. My husband was looking for more after we finished. My daughter ate it in 10 seconds flat. PERFECT with mashed potatoes and a veggie. Economical, easy and it looked like I put a lot of work into a decent looking/tasting dinner. Huh! Who knew? I'm going back to the store for their sale on cubed steak to stock up. Oh, and don't even think of changing a thing in the recipe!
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5 users found this review helpful

Baked Zucchini Chips

Reviewed: Sep. 26, 2008
These were really good! Advice used from other reviews: add garlic,more cheese, and italian seasonings to the bread crumbs and spray when turned over. I then sprinkled about 1 1/2 Tbsp more cheese over all of the chips before putting them in the oven. MY 10 YR OLD PICKY STEP SON ATE SOME!!! They did get a little soggy as they cooled, so eat them like french fries - before the rest of your plate of food.:)1/16/09 update: Used 2- 1.5" by 7" zucchinis, sliced on mandoline using 5mm setting, let set in refrigerator 30-40 min and cooked about 20 min total. (this made 1 large cookie sheet full)WONDERFUL and the breading/topping stuck very well. Bumped up to 5 stars! The kids (ages 10/12) polished them off BEFORE the tator tots I made as my back up plan!!!
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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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24 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Oct. 29, 2008
I've tweaked a recipe that I use every time I make pizza and to my surprise, it is EXACTLY like this one - well except I use white sugar. But for some reason by following this recipe exactly, it was the best dough I've made yet! YEA! Don't change a thing. Turns out picture perfect. However, too much dough for me so I'll divide it in 1/2 next time.
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2 users found this review helpful

Ultimate High Altitude Chocolate Chip Cookies

Reviewed: Jul. 28, 2008
Yay! It worked! I've used Toll House's high altitude recipe and it was just as flat as the orig. recipe. I've tried others that tasted cakey. This is it! Followed directions exactly but switched to Toll house at the end and added 1C. walnuts and the whole bag (2 cups) of chips. PERFECT. Consistantly baked @ 11min using a small ice cream scoop (1+TBSP maybe?) to spoon on cookie sheet. Whoohoo!!!
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60 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

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

Rice Cereal Energy Bars

Reviewed: Mar. 12, 2007
WOW! These are kicked up rice krispie treats. Perfect amounts of all ingredients. Can mix up the dried fruit combos but otherwise don't change a thing. The kids are gobbling them up!!! Thanks for the recipe. What a hit. 3/16/10 Update: tried to cut down on the c.syrup and sugar and use applesauce in their place. Don't. Won't hold together. Should have taken my own advice and stick to the recipe!!!
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0 users found this review helpful

Homemade Flour Tortillas

Reviewed: Feb. 1, 2011
I've been trying to make tortillas since being taught by a Spanish family about 15 years ago - without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then...1. Shortening works as a great substitute, lard is best 2. Use your mixer with a dough hook if you have one. 3. Should be smooth as a baby's hiney when done kneading, no stretch/tear marks when you form a ball with the whole recipe. (Seriously. Pat the ball like you're giving a love pat. Should be the same.) 4. Do let the 24 balls rest under a damp cloth if you can. (10-20 min) They will not stretch back and become thick 5. Use light dusting of flour on your board and pin 6. VERY IMPORTANT: pick up and turn 90 degrees every time you roll to get a round tortilla! 6. Use a dry, extremely hot cast iron skillet. 7. Roll to dime width for large thin wraps, quarter for thin tortillas 8. Once cooked, stack wrapped in a damp towel or the 1st side cooked will stay crunchy. 9. Refrigerate leftovers or they will mold in a couple of days. 10. I like to make ahead and re-heat in foil in the oven @ 350@. HOPE THAT HELPS! Thank you LaDonna for the perfect ratio of ingredients that should be so simple but it's not and only the Grandma's know!
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172 users found this review helpful

Vegetable Chowder

Reviewed: Jan. 8, 2006
Using up broccoli and cauliflower from holidays. Omitted celery, red pepper. Doubled broc., caulif., and onion. Decreased carrots to handfull for color, and substituted cheese with velveeta to be able to reheat at work. Tastes wonderful - even with all the changes. Only suggestion: decrease simmer time from 20 to 10 min or so so veggies don't turn to mush when reheating. 3/18/2007: Made again using up veggie tray from last night. Used pre-shreaded cheddar. AWFUL! The powder it was packaged with to keep shreads from sticking together kept the soup from being creamy. Gritty tasting. Should have used my own advice and gone with the velveeta!
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4 users 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

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