CLINK1833 Recipe Reviews (Pg. 1) - Allrecipes.com (1921917)

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The Best Lemon Bars

Reviewed: Dec. 5, 2013
This recipe is very similar to the one I use with a couple changes. 1) Use powdered sugar for the crust instead of regular sugar. 2) Use cold butter for the crust and cut it into the flour/sugar mix like you would for a pie crust (please do not use anything other than butter - yummy!) 3) IF you are looking for a quantity of fresh lemon juice (please use fresh, it's so much better than bottled) I use 5/8 C. 4) Add 2 t baking powder to lemon mixture - it makes the filling extra light and fluffy. Be prepared for the raves, you will now be known for your lemon bars!
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Quick Pickled Jalapeno Rings

Reviewed: Oct. 3, 2012
Great recipe! I love Mrs Renfro jalapenos because they are so crisp but was going through about a jar a week and was sick of paying for them. This recipe solved my problem. Like another review I cut the sugar in half to keep more heat and placed them directly in jars and poured the liquid over. I also added about 1 teaspoon of tumeric- it helped keep them teally green. Five dollars bought me about five pounds at the farmers market and made four quarts; I used four cups each of vinegar and water and it was the perfect amount. Thanks for sharing chg John!
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4 users found this review helpful

Butter Bean Burgers

Reviewed: Nov. 8, 2008
Very tasty! everyone loved these. I made the recipe as directed but used 2T of oil instead and actually think I could have used less - using a non-stick pan helps. I did stick them in the freezer for about 10 minutes so they held better in the pan. I think next time (later today!) I will make these into 6 patties that are thinner so its crispier and firmer throughout. If you deseed and rib the jalapeno there really isn't a lot of heat. Let them sit in the pan w/out flipping for a while so you get a nice crust. I covered the pan part of the time to help the inside cook a little. Nutrition fact using 2T of oil instead are: 249 cals, 14g fat, 22 carbs, 4 g fiber and 11.5 g protien. These are pretty filling and I liked them w/o the bun which saved some calories. Thank you for the recipe!
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Lemon Drop

Reviewed: Aug. 3, 2007
One of my favorite shots when I go out! I used about equal parts lemon and vodka and a little more sugar. The way I made it it was a good sipping cocktail as well. Obviously a good vodka is key - I prefer belvedere. Fine baking sugar disolves very quickly in the martinin shaker when you make tis as well. I like to cut lemon wedges and then coat them in sugar so people can bite into them after they take a drink. Thanks!
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69 users found this review helpful

Chicken Stuffed Chiles

Reviewed: Aug. 3, 2007
Good flavors with this recipe - here's my tips on making this. I was a bit confused about what peppers to use because it said to fill them with only 1 T of the mixture. I ended up getting the long green mild chiles. I roasted them and after I peeled the skin realized that it was going to be pretty much impossible to slit and stuff them neatly - the roasted peppers are thin and slippery. There was also the seeds inside that I didn't feel should be left in there so I seeded them as well as skinned them. I then put the roasted pepper on a fajita size flour tortilla and proceeded with adding the mixture and wrapping like a burrito. A key flavor is the enchilada sauce, so get that has good flavors. In the larger grocery stores they usually have a good selection of specialty sauces - check those out. I used one that had roasted peppers and citrus. I used mexican Fresco cheese in the chicken mixture and then sprinkled a mexican blend of shredded cheese on top. The roasted green chiles are so delicious - I'm going to think twice about buying canned ones again!
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22 users found this review helpful

Caramel Pecan Pie

Reviewed: Nov. 28, 2006
Such a delicious pie! I used a regular 9 inch pie tin and it filled it perfectly. I did use 1 1/2 cup pecans as suggested. I can't wait for christmas so I can make this again!
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3 users found this review helpful

Rachel's Tomato Basil Soup

Reviewed: Sep. 23, 2006
Very easy and very tasty resipe. I am not a huge fan of tomato soup and made this for a friend. I had to try it to see if it was missing anything and I really liked the taste. I used 1/2 and 1/2 instead of cream to cut down on the fat and still had a thick creamy soup. I also added about a tablespoon of sugar - I always seem to do that when I use tomato products. Other than that I made it per the recipe and there was nothing that needed to be added.
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Amish Macaroni Salad

Reviewed: Jun. 9, 2006
Very good tasting macaroni salad. I made it as the recipe is but used 1/4 cup sugar and seasoned rice vinegar. it I think I could have even cut the sugar down more since the vinegar was sweet. I agree that this is quite a bit of dressing - I used a full 16 oz box of macaroni and it appears to be plenty "saucy". I'll see tomorrow though, the pasta might soak a lot up. I would guess that the full box of pasta makes about 12+ cups of the salad. I cant wait for everyone to try it tomorrow at the picnin. I know that even the kids will like it, even though there are onions in it. I also used light kraft mayo, not mirical whip, but that's my taste preference. I will definitely make this again. I think of it as potato salad with pasta instead of potatoes.
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Chocolate Pretzels

Reviewed: Dec. 19, 2005
Very easy and suprisingly tasty. I was a ble to find doung pretzels, they are by Rold Gold and called Checkers. I use Brach's stars instead of the kisses. I don't think that I would have had to press the m&m hard into the star to make it stick to the pretzel like I did which squished it. next time I will just place it on there and it will look nicer. Next time is tomorrow because I have eaten way, way too many! I baked at 250 for about 4-5 minutes.
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3 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 19, 2005
First time making fudge and first time trying peanut butter fudge - delish! Unless you are an experienced candy maker I wouldn't even attempt this without a theomometer. It took quite some time to bring to a boil - then start timing for 7 minutes.
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2 users found this review helpful

Sloppy Joes II

Reviewed: Dec. 13, 2004
Very good recipe. I didn't measure anything, just used these ingredients and added some of my own. I added worcestershire sauce, molasses (sp?) and some ground ginger. The ginger gives it a really good flavor. Do yourself a favor too - make a very large batch (3-5 lbs) and freeze the leftovers. I promise you will make this recipe again and this will save you some time :)
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2 users found this review helpful

Guacamole

Reviewed: Jun. 8, 2003
Yum! This was my first attempt at making gauc and I was not let down by the high rating on this recipe. I adapted it a little to my taste by adding more cilantro and garlic and adding some ground cumin. When choosing your avocados choose ones that are blemish free and have a slight give when squeezed lightly. There are so many different varities that color is not a good indication. Sure this has a lot of fat in it, but it's the good fat that our bodies need to keep are skin supple and our joints lubricated (tell that to my hips!)! 07/07/08 Update I just had to update my review on this recipe. My first review was the first time that I had made this recipe - now I am known for my guac! I don't use a recipe any more, but it is similiar to this. I think the key to delicious guac is lots of garlic and a lot of lime juice. The lime juice does more than flavor the quac - it keeps it from turning brown. I also add jalepenios (sp?) seeded, ribbed and finely chopped for a little heat. Another thing I add is some cumin - one of my favorite spices. Teh quac I make is chunky, but chunky from the tomatoes, onion and peppers - the avocado I make very smooth. You don't want to make this too soon as some discoloration can occur. I have made it the night before and it's fine but I prefer to make it a few hours before hand. That way it stays nice and fresh but the flavors have time to marry. Regardless of when you make it always flatten the top surface smooth and squirt the jui
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Waffles II

Reviewed: Apr. 17, 2003
The only recipe better than this is my Grandma's and that calls for butter and buttermilk which I didn't have on hand today, which is why I tried this. Very simple ingredients that produce a yummy waffle. I did add about 2-3 T sugar and about 2-3 t vanilla to sweeten it up a bit. I also added about 1 -1 1/2 cups frozen blueberries. My daughter and her friend loved them. This recipe does make more than 4 servings in my opinion. I got about 7 6 in round waffles out of it and they are very filling.
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127 users found this review helpful

Peanut Butter Noodles

Reviewed: Feb. 24, 2003
This was very good. I made it with angel hair pasta because that is all I had in the house. I just tasted Udon noodles and ext time i will definitly use those instead. The chopped peanuts and scallions really add to this recipe.
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2 users found this review helpful

Bar-B-Que Sauce

Reviewed: Feb. 24, 2003
Excellent recipe! Use this as your base and add things to your taste. I added honey, molasses, liquid smoke and a chipotle pepper and adobo suace. I like my bbq sweet and spicy and this was super nummy! I can't wait for the bbq'd chicken we will have tomorrow night.
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10 users found this review helpful

French Silk Chocolate Pie II

Reviewed: Dec. 29, 2002
I am more a cook than a baker but I have made this numerous times and it gets better each time! Beating is the key to success. I only have a hand mixer so I used that on high for about 5 minutes for creaming butter and sugar and 5 minutes after each egg. I don't know if there is a finer white sugar than just plain sugar, but if there is that would prbably be ideal. Even after my arm fell off from mixing this there was a little bit of a grit from the sugar. Serve it with some whipped cream and some chocolate curls - better than Bakers Square!
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Black Bean Pinwheels

Reviewed: Dec. 29, 2002
Good flavors. I added fresh garlic and some tomatilla salsa to the benas before I processed them. I tried both a mini food processor and a blender and also added a lot of salsa for liquid but still had a pretty lumpy mixture. Next time to make them even quicker I am going to use canned refried black beans and just mix the cheese mixture by hand. I also use Amy's Cilantro Sauce as a a dip and both were devoured!
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12 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Dec. 29, 2002
This was a delicious sauce. I served this with black bean pinwheels and the combination was great. Was also a good veggie dip. Obviously this is a green (think minty!)dip due to the cilantro. This could be a turn off to some. I put a sign on the dish with the name so people knew what it was. You either love or hate cilantro - if you love cilantro this sauce is for you!
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6 users found this review helpful

 
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