rpitingolo Recipe Reviews (Pg. 1) - Allrecipes.com (19106524)

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OREO® Triple Layer Chocolate Pie

Reviewed: May 22, 2012
This pie is incredible! It's easy to make, but it does take a long time to set. You'll get the best results by letting each layer set for a few hours before moving onto the next.
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4 users found this review helpful

Steak Salad

Reviewed: May 22, 2012
I wasn't impressed. This was a lot of work to make and the result just wasn't worth the effort.
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2 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: May 16, 2012
There's a major flaw with this recipe. It calls for "beer". There are dozens of styles of beer, this recipe needs to be more specific to be successful. I used a homebrewed porter; unfortunately, the beer flavor completely overwhelmed all of the other flavors. This soup would have been a lot tastier with a lighter beer, I wish I had known that before I made a huge pot... disappointing.
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4 users found this review helpful

BLT Salad

Reviewed: May 13, 2012
This is a salad for people who really don't want to eat healthy... a pound of bacon! 2 cups of croutons! Oy. For as many calories as are in here, I expected a lot more. It's kind of bland. It needs cheese. A nice sharp cheddar will improve this greatly. All-in-all it's fine, but I wouldn't make it again.
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3 users found this review helpful

THE Pasta Salad

Reviewed: May 2, 2012
Agree with some other reviewers that this pasta salad is bland. I made it exactly as written except to use Sriracha instead of hot pepper sauce. Even with the Sriracha, I barely got any kick. Also, 2 ounces of ham is hardly anything. It should be at least 6. Otherwise the pea/ham ratio is all out of whack.
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3 users found this review helpful

Stuffed Shells IV

Reviewed: Apr. 28, 2012
I have two issues with this otherwise excellent recipe that keep it from being 5 stars. First, sauce is so easy to make. Second, use same pot you used to boil the shells to sweat the vegetables, brown the meat and mix with the cheeses. Throw the spinach in during the last minute of cooking to evaporate any remaining liquid. Lastly, cover the bottom of the baking dish with a thin layer of sauce unless you want you shells to stick! Oh, unless you have two 9x13 baking dishes, half this recipe – there’s no way you can get all of the stuffed shells to fit in a single dish. Enjoy!
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5 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Apr. 18, 2012
I made this exactly as written but had some trouble with them staying together. I should have headed others' advice and added more egg and breadcrumbs. As it turned out, this would have made good filling for a bean burrito or taco, but as a burger it was kind of a letdown.
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5 users found this review helpful

Chocolate Muffins

Reviewed: Apr. 4, 2012
I really didn't like how these turned out. I made them because I had some chocolate chips to use up and figure why not? I made the recipe exactly as written as these came out dense and not especially appealing. These might have been OK if you put some frosting on and called them cupcakes, but as muffins, not so much.
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2 users found this review helpful

Chipotle Macaroni and Cheese

Reviewed: Apr. 2, 2012
This isn't the mac and cheese you ate as a kid! Overall, very tasty, unique dish. I added extra chipotles and used all pepperjack for an extra kick.
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4 users found this review helpful
Photo by rpitingolo

Spicy Chipotle Turkey Burgers

Reviewed: Feb. 22, 2012
This is a very tasty burger, but less spicy than I was expecting. The Chipotle Mayo recipe from this site is a great way to top this, as well as to control your level of spice with a little more precision. I was surprised that this recipe doesn't call for an egg to help hold everything together. Overall, it held together pretty well, but next time I'll throw in an egg.
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2 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Feb. 20, 2012
Very good sauce - I used it for pulled pork and didn't bother straining it. Next time I'll try to make it a bit more spicy for my taste.
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3 users found this review helpful

Skin-on Savory Mashed Potatoes

Reviewed: Feb. 20, 2012
This was an easy recipe to make and it's nice not to have to peal potatoes. Next time I'll use less basil as it was too herby for my taste.
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2 users found this review helpful

Pork and Black Bean Stew

Reviewed: Feb. 20, 2012
I was suspicious when I looked at the ingredient list and saw that this doesn't call for any spices. And I was right to be!.. this stew is BLAND. I doused it in hot sauce once it was on my plate and that helped a bit, but yeah, there's very little flavor here otherwise. To the people saying it's too thin: you need to simmer it longer and let the liquid cook off! This was worth trying, but I won't make it again.
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2 users found this review helpful
Photo by rpitingolo

Cherry Tomatoes Filled with Goat Cheese

Reviewed: Feb. 17, 2012
I made these for a work function and they went over well. Didn't add any salt because I wasn't sure what it was supposed to add to the tomato, but otherwise followed the recipe as directed. I garnished the dish with a few fresh basil leaves. I would make these again but only if cherry tomatoes are in season. Not only are they fresher, but they are wickedly expensive out of season. This quickly became a very expensive little snack. I tried using a bag with a hole cut in the corner and piping in the filling but it made a mess. Just use a small spoon and your finger! So much easier... Lastly, does anyone have a good use for the tomato tops and guts? For as much as I'm paying for the cherry tomatoes, it feels like a waste to throw so much away.
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3 users found this review helpful

Caesar Salad Supreme

Reviewed: Feb. 8, 2012
I followed this recipe exactly as written. It was good, but I much prefer traditional Caesar salad. That said, this is good for what it is. I made this by mixing all the ingredients together in a bowl with a spoon. The problem is that you get chunks of anchovy that can make some bites of your salad taste overly fishy. Blending or processing the dressing solves this issue, as I did with the leftover dressing. I think the anchovies are definitely necessary, but 5 fillets is probably too much for some people. Adjust accordingly!
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Beer Pancakes

Reviewed: Jan. 28, 2012
Made these exactly as written. I thought they were pretty good, my fiance wasn't a big fan. We used Yuengling because it was the cheapest / most generic beer we had in the fridge, but the flavor of the beer definitely came through in the pancakes. These are probably best with a cheap light beer that doesn't have strong flavor on its own. Unless you know you want the flavor of the beer to come through in the pancakes, of course.
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2 users found this review helpful
Photo by rpitingolo

Baked Ziti I

Reviewed: Jan. 15, 2012
4-stars for its potential; but as it's written, this is a 3-star recipe at best. First of all, jarred spaghetti sauce - no good!!! Go ahead and find a meat sauce recipe on this site and scale it to roughly the same proportions as this recipe calls for - the sauce will make or break your dish. If you pick a bad Prego brand sauce, you're going to have sub-part ziti. Secondly, sour cream just doesn't feel right in this dish. Substitute ricotta cheese or at least a mixture of sour cream/ricotta. Thirdly, there's no need to introduce butter into this recipe, just put a thin layer of sauce down in the dish first to prevent sticking. Lastly, bake this covered, as many other reviewers have already noted.
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4 users found this review helpful

Mushroom Turnovers

Reviewed: Jan. 8, 2012
Made the turnovers exactly as written but they turned out just OK... they were bland and definitely missing something (though I can't put my finger on exactly what it was). We served them to our party guests next to a bowl of sour cream to help enhance the general blandness of the turnovers.
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3 users found this review helpful
Photo by rpitingolo

Flatlander Chili

Reviewed: Jan. 8, 2012
This is a very good, simple, mild/medium chili recipe. As others have suggested, I like to substitute tomato sauce and diced tomatoes (in juice) in equal proportions for the tomato juice and sauce because I like my chili thick! If you prefer a more soupy chili, the original recipe will serve you well.
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Apple Pie by Grandma Ople

Reviewed: Dec. 18, 2011
I've made this pie a few times, it tastes great - how could it not with an entire stick of butter in it? Lately I started thinking though... the butter and sugar are doing all the work here. The apples don't get a good enough opportunity to come through on their own, and furthermore, this pie just has a number of major problems. First, the apples usually come out under-cooked. You can solve this by pre-cooking them, but the recipe as written gives you an under-cooked filling. Second, for this same reason, the apples cook down in the oven, this makes for soggy bottom crust and a top crust hovering at least an inch above the filling. Lastly, the butter/sugar concoction inevitably spills everywhere and makes a huge mess in your oven and in your kitchen. Like I said, you're not going to make a pie that tastes bad with this recipe, but this is far from a professional recipe.
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