mystery_of_me Recipe Reviews (Pg. 1) - Allrecipes.com (1916763)

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Best Chocolate Chip Cookies

Reviewed: Dec. 5, 2013
I made two batches, and I made it exactly like the recipes says, and what was shown in the video. I found the dough wasn't wet enough, more flour-y, and these cookies never melted out like the photos depicted. I ended up making them in loose balls and flattening them out slightly with a spoon before baking them, and that's the best I could do with the consistency of this dough. These were just simply ok for me, and not spectacular. I levelled off the flour and I still thought it wasn't wet enough to melt out. I may have to read through all the reviews and see what others said before trying this again. Based on my experience, there must be better recipes out there. Sorry that this didn't work out....I made these for a cookie exchange and I just wasn't satisfied.
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Baked Mushroom Thighs

Reviewed: Sep. 18, 2013
Four stars only because I think adding a bit of white wine into the sauce really makes the recipe, then it's definitely a five star! I think I doubled the onion powder (accidentally) and added garlic powder and Summer Savoury spice (didn't have parsley). Bit of freshly ground pepper and the sauce was super yummy. Again, the white wine gave this meal a restaurant- quality taste. The thighs I had we're quite large so 45 min at 350 didn't work for me. I'll be trying 400 for 30 to start with next time (or 375 for 45 min). Good base of a recipe, though.
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Deviled Eggs

Reviewed: Sep. 8, 2013
I made a dozen if these. I added a lot more dressing to make it more creamy than chunky. Maybe as much as 1/4 cup, but seeing as I was eyeing the texture as I added, I'm not exactly sure. With the mustard, I added about teaspoon or even 1/2 tablespoon, at least. Again, went by colour and feel. I didn't measure out the paprika, rather sprinkled it creatively on top. Instead of spooning the mixture, I threw the mix into a Wilton pastry plastic bag and used Wilton open star tip #32 to pipe in the mixture onto the egg. Presentation factor goes up a few notches! Thanks for the instructions on how to boil eggs properly! I put about 1 tablespoon of vinegar into the water so that the eggs would not crack and the whites spill out. For extra measure, I also added some extra salt into the water, in case that helped in peeling them (can't say it did though!)
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Irish Cream Bundt Cake

Reviewed: Aug. 23, 2010
This is a fool-proof awesome cake! Prepping for this cake was so easy! The hardest part was chopping the pecans into slightly smaller pieces, and that's not at all hard. I followed the recipe almost exactly and it turned out perfect! The only difference I made was to follow some earlier suggestions: I poked holes into the cake with a chopstick, removed it from the pan (carefully!) upside down onto a plate, poked more holes. poured 2/3 of the glaze into the pan, put the cake BACK into the pan, and poured the rest of the glaze onto the cake, guiding the excess glaze with a pastry brush. I let it sit for 10 minutes, and my added trick: turned the pan upside down for 10 min onto my serving plate and DID NOT remove the pan from cake. This allowed the glaze to harden and have that "just dripped" look when I removed the pan. Perfect! Although the Bailey's I used seemed super strong as I was baking, it definitely wasn't overpowering after baking. I might try adding and extra 1/4 cup of Bailey's next time, to see how that'll taste. Nice hint: I picked up the "Bailey's with a Hint of Caramel". Yum! Will make this over and over and over again! I'll upload a photo soon!
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Indian Style Basmati Rice

Reviewed: Aug. 23, 2010
I've seen so many different versions, with the water:rice ratio all being slightly different. Anyways...it's a decent recipe. I had made basmati rice from a different recipe and it was a lot more flavourful, but I can't figure out what was missing. I think it also had some peas in it. But I'll be using this recipe until I come across that exact method again.
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Oyster Sauce Chicken

Reviewed: Aug. 28, 2003
If I recall, I think this made a lot of extra sauce, which I kept in a sealed Tupperware for making another batch. Later that week, I marinated 10 more thighs in a Ziploc bag with that extra sauce, for 2 days, and took it camping with us. Tastes even better on the grill!
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9 users found this review helpful

Quick and Easy Tuna Casserole

Reviewed: Jul. 31, 2003
This is so quick and easy it's almost embarrasing! I used a can of Green Giant Summer Sweet Peas and I was in heaven. I gave to recipe to my 20 yr old brother to try out someday and he just raved. What a time saver compared to the traditional casserole!! Thanks!
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1 user found this review helpful

Sherry Sour Cream Chicken

Reviewed: Jul. 31, 2003
I made some modifications to the recipe, and it didn't suit my taste buds much, but my husband savoured it. I was rushed on time and grilled the chicken while I prepared the sauce in a sauce pan, and poured it over the chicken when done. I think my mistake was adding dried rosemary but will try this recipe again with some fresh herbs. Three stars, but definitely worth giving it another try!
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Balsamic Vinaigrette

Reviewed: Jul. 31, 2003
Pretty tasty! Regular balsamic works just fine. Should I keep this in the fridge?
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6 users found this review helpful

Grilled Fish Steaks

Reviewed: Jul. 2, 2003
My husband went on a fishing trip and caught tons of halibut so I marinated 5 filets by doubling the recipe. Fabulous taste. Haven't had anything much better at any restaurant (and I live on the Pacific Coast!). Had one large filet in the fridge which I just made on my indoor grill for 10 minutes. Will make this again and again! Thank you!
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Coconut Curry Tofu

Reviewed: May 16, 2003
Smelled delicious while making this dish! I added a lot more extra Thai chili paste that I had on hand to liven it up a litle bit more...still don't think it was enough. Used 2 tomatoes instead of 4, and baby bok choy instead of the regular size.
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Swiss Vegetable Medley

Reviewed: May 16, 2003
Great way to eat your veggies! I doubled the recipe and it served a dozen people. My little 7-year niece loved it. I used one can each of mushroom and broccoli soup but probably won't use the can of broccoli again as it overpowered the flavour of the other veggies. I used mozzarella instead of the swiss. Couldn't find the French-fried onions but will look harder for them next time I make this dish.
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Mexican Cream Cheese Rollups

Reviewed: May 16, 2003
I love black olives but am I not fond of green ones but it's an absolute must here when it comes to flavour! I chopped the olives finely (practically minced them) and put the cream cheese (low fat) in the microwave for a little bit to make it easier to spread. Next time I'll spread it on a little thicker. The salsa pairing wasn't necessary, as the rollups went faster than the salsa did. Great simple recipe.
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Lower Fat Banana Bread I

Reviewed: May 12, 2003
Tasty banana bread! I'm glad I found this recipe, as the one my mom has always made had a 1/4 cup oil (and that was AFTER some modification!) This is a much more healthier version. I know it's not low fat if I add 1 cup of chopped walnuts, but it's so tasty that way. I also add about a tsp of cinnamon and a can of crushed pineapple (drained, about 10 oz). Yum yum!
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Barbeque Halibut Steaks

Reviewed: Apr. 10, 2003
Very tasty. Instead of steaks, I had cheeks, but they seemed to work. Easy to make. I used 2 tbsp of soy sauce rather than tsps. I didn't want to take out my indoor grill, so I pan-grilled them. I poured whatever sauce I had left over the halibut and let it cook in it. Savoury.
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Butternut Squash Soup

Reviewed: Mar. 16, 2003
This recipe is excellent! It's tastes like it takes hours to make but of course it doesn't! I think I only had about 4 cups of squash so I only included 1/2 pkg of LIGHT cream cheese. The richness still seems so sinful! I chopped the squash into small cubes, to help with cooking and the later pureeing. I also cubed the cream cheese before adding to the blender. I will be memorizing this one! Thanks, Mary!
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Easy Spinach Souffle

Reviewed: Mar. 12, 2003
There was something missing here and can't place a finger to it. I had everything on hand for this recipe, all except I used fresh spinach. I doubled the sauce too. It wasn't very souffle-like, I agree, and even though I used fresh spinach, the dish came out a little soggy anyways. I might make this again if I had too much spinach on hand.
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Minute Tomato Soup with Tortellini

Reviewed: Mar. 6, 2003
This is pretty exceptional! I ended up using a 28oz can of condensed tomato soup, and ended up adding 2 to 2 1/2 teaspoons of each spice (I accidentally screwed up my conversions!) but the spice was not too much for me. I used a 1 kg bag of fresh cheese tortellini. This recipe took more like an hour to cook and prepare because the pasta was still leathery...but well worth the wait. Not much of a tomato soup fan but fantastic! Stirred in some fresh chopped onions when adding the spices...to add some crunch! Thank you!
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Orange Chicken

Reviewed: Feb. 2, 2003
This was just ok. I love marmalade but it was a little too sweet and perhaps too much flour, as it was very pasty. I should've added some water at some point, since I had no more broth available. Chicken definitely needs to cook longer. MIGHT try again but not until I try altering it somehow. Easy to make.
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Wild Rice and Asparagus Chicken Breasts

Reviewed: Feb. 2, 2003
Anything with hoisin is always delicious. I found the 1 chicken breast for 2 servings to be on the skimpy side, so instead I used 5-6 chicken breasts, at least a dozen asparagus stalks, and eyeballed the amount of hoisin when it was time to add. I must have added too much brown sugar, as it was a little too sweet. I made my preferred steamed rice instead of wild rice. Fast and easy, definitely a keeper! And don't throw out the "tough bottoms"...I did but found even the bottom of the stalks stir-fried well and remained delicately crunchy.
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