SM Recipe Reviews (Pg. 1) - Allrecipes.com (18993484)

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Best Chocolate Chip Cookies

Reviewed: Jul. 17, 2011
Very, very good. No shame in these cookies. I used a mixer, made sure everything was smooth, they have a really nice crispy/chewy consistency. My small tablespoon size made for a longer bake time; when i took them out too early, they fell. Flavor is very basic cchip cookies, but i think i want something else in it to make it a perfect cchip for me, but i don't know what to suggest.
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1 user found this review helpful

Basic Flaky Pie Crust

Reviewed: May 20, 2008
This worked well. The flavor was not amazing. It seems like you may have to use more shortening; a little more may give it a better texture since you'd handle the dough a little less. I did use this for a savory recipe.
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0 users found this review helpful

Maple Salmon

Reviewed: Aug. 15, 2007
This was good. The maple flavor was not overpowering, but was pleasantly present. If I was better at cooking salmon it might have been great.
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0 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Aug. 1, 2007
These were good - but not great. We followed the recipe exactly (but omitted the dillweed) and used king crab. We preferred them with a complimentary sauce rather than alone, and we enjoyed them, but thought the crab was overwhelmed by the cheese and mushrooms, and they lacked flavor besides. Next time we will use less mushroom and cheese and play around with seasonings. Thanks!
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2 users found this review helpful

French Crepes

Reviewed: Jul. 3, 2007
Perfect. Wouldn't change a thing. be careful cooking them.
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3 users found this review helpful

Quick Poached Salmon with Dill Mustard Sauce

Reviewed: Jul. 3, 2007
This was fabulous. I had a few shrimp left over from another recipe and threw them on top. We really enjoyed this.
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6 users found this review helpful

Chocolate Icing

Reviewed: May 20, 2007
This has a nice texture, but it is sooo sweet and brown sugary. Also, I absolutely think it lacks chocolate flavor - my guess is that it needs at least twice as much cocoa. Nice start, but needs lots of refinement. :)
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2 users found this review helpful

Shrimp Creole III

Reviewed: May 11, 2007
This recipe is perfect!!!! ok, i do use vegetable broth or shrimp broth from the shells if i get them shells on, but i do that with everything. i would reccomend it, actually. i prefer not to use celery, and i usually add just a little more cajun seasoning, but i followed the recipe exactly otherwise and it was absolutely perfect. make sure you follow the intervals pretty closely. and when i say perfect, i mean perfect. :) thank you very much kathleen.
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1 user found this review helpful

Soft Sugar Cookies IV

Reviewed: Feb. 13, 2007
I would give these a five - though make sure you're making good sized cookies and go for shorter cooking times - but you could taste the baking powder a little bit. Maybe i should have sifted again??
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Molasses Cookies

Reviewed: Feb. 13, 2007
I loved the flavor, but really watch the cooking time and don't make them too small.
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1 user found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Feb. 13, 2007
This was great - lots of compliments. Sour cream instead of mayo, definitely, and adding milk or something would prob help as it is very thick. Imixed more of the mozz in than placing it on top and it was great!
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0 users found this review helpful

Oven-Baked Caramel French Toast

Reviewed: Jan. 6, 2007
This tastes great, though I only used one very thick layer, and the sauce on the bottom thickened up too much to be very gooey. It still tasted great. In the morning i drained the excess liquid and poured it back over the french toast. French toast texture was perfect.
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1 user found this review helpful

Amazingly Good Eggnog

Reviewed: Jan. 6, 2007
I didn't get the recipe to thicken much, probably for fear of scrambling some eggs, but even so it had great flavor. Thanks!
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2 users found this review helpful

Norwegian Waffles

Reviewed: Jan. 6, 2007
I followed the recipe to a "T" but these just didn't turn out to be anything spectaculer. Or even really thatt good. I have a great waffle iron which i use often and they stuck pretty well. They were neither bad or good looking on the outside, and the flavor was rather bland with a faint aftertaste of baking powder. I would only use these when topping with whipped cream and fruit.
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1 user found this review helpful

Black Bean and Artichoke Burritos

Reviewed: Nov. 30, 2006
The idea of artichokes gracing an old favorite sounded compelling at first - beans and artichokes, however, do not mesh well.
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0 users found this review helpful

Creamed Spinach

Reviewed: Nov. 22, 2006
I added too much flour because it looked watery - don't do that, it will be fine. Otherwise it was very good. We added extra parm to taste.
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1 user found this review helpful

Pumpkin Roll II

Reviewed: Nov. 22, 2006
This is the first pumpkin roll I've ever made and it turned out wonderful. You have to be careful not to overcook the cake, and like other users said, let it cool completely before you unroll it. I compared it with other recipes and added more cinnamon and 1 tsp nutmeg, which was great. I was expecting a more dense cake and was suprised but pleased with the spongy texture. I think it will be more like what i expected after it is frozen.
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Blackened Shrimp Stroganoff

Reviewed: Sep. 30, 2006
I'm only giving this recipe four stars because my boyfriend liked it, and thouhgt it showed promise. I would definitly use white wine, slice the peppers into smaller pieces, and probably leave the capers out, unless you like to eat them on their own. They seemed to stick out alot. Using fresh peppers sounds like a good idea. I have realized that seafood and cream don't mix well for me. You may want to consider this if you're going to try this recipe. All things said, wine may make it a fairly good shrimp stroganoff recipe.
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2 users found this review helpful

Aioli

Reviewed: Jul. 10, 2006
Aioli was great - very little effort, nice sauce, perhaps a bit too garlicky for our tastes. Maybe three cloves? This seems like it would be a great recipe to omit the garlic and add other flavors to if desired, as well. Boyfriend added small amount of tabasco and enjoyed.
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3 users found this review helpful

Shrimp and Avocado Salad

Reviewed: Feb. 16, 2006
I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another recipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well.
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31 users found this review helpful

 
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