ATKINSON Recipe Reviews (Pg. 1) - Allrecipes.com (1950995)

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Apple Avocado Salad with Tangerine Dressing

Reviewed: Mar. 27, 2005
Nice light refreshing salad. Used a can of mandarin oranges for the juice so I through the mandarin oranges into the salad. Nice touch.
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9 users found this review helpful

Cut-Out Cookies in a Flower Pot

Reviewed: Jul. 5, 2008
These cookies were delicious. They had lots of flavor and a really nice texture. I made these for the 4th of July. I cut out flags and stars and set them in a metal holder and used flag material to cover the oasis. What a beautiful center pice it made and everyone loved eating them off the sticks....even the kids. I was afraid that they would break during transportation to the party but they were very sturdy. I soaked the bamboo skewers in water before sticking them into the cookies and baking them. Thanks for the recipe. They were a lot of fun!!!!
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3 users found this review helpful

Butternut and Acorn Squash Soup

Reviewed: Nov. 5, 2008
What a delicious soup recipe this is!!! I did cut down on the brown sugar to a 1/4 cup and the Cr. cheese to a 2/3 cup like suggested in other reviews and I think that was a good call. Because we are a family that dose not like things to sweet, I could cut the sugar just a tad more and this would be accepted. Every calorie counts. I also added cayenne pepper and this is a must. Not a lot off cyanine, but enough to warm you. Great recipe. Even for the family members who HATE squash like this one. Will make this often.
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1 user found this review helpful

Eclairs II

Reviewed: Dec. 17, 2008
These eclairs were exceptional!!!!!! My son works for a company that makes the frozen eclairs you buy in the freezer section of your grocery store, so we have eclairs fairly often. This recipe beats those eclairs by a long shot. After you make them the first time, you will understand how easy they really are to make. Try them, you wont be disappointed.
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9 users found this review helpful

Pie Crust IV

Reviewed: Feb. 19, 2009
I really liked the way this pie curst turned out. Light, crispy and tasty. For me, it only made one curst so I had to do it twice to make the top. I don't usually rate a recipe if I change it, but I decided to this time. I uses half shortening and half butter. I used a food processor and it was a very light cur. I brushed it with milk and sprinkled a little sugar on top for color and I have to admit this was one of my best crust and I have made a "no-fail" crust for years.
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3 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Apr. 5, 2009
These were great biscotti. I pretty much followed the recipe exactly except I didn't have Pistachio's but I did have cashews. These were a big hit with the family.
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2 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 5, 2009
These were very good scones. Not to moist, not to dry. The family loved them. I did add a touch of orange extract and craisins. I thought this was a nice touch. My dad ate the last few without even sharing.
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3 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: May 17, 2009
This was a fabulous recipe. Well worth the time it took to prepare. I was surprise that the skin was as crispy as it was. I usually pull off the skin for calorie reasons but not this time. I have not eaten this much chicken skin in 20 years. I added some chopped garlic with the onion in the cavity of the bird. My bird was done a bit earlier so next time I will definitely use a thermometer (my fault) and I might try to rub just a tiny bit under the skin too. Thanks for sharing.
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2 users found this review helpful

Chicken Breasts with Lime Sauce

Reviewed: Jun. 28, 2009
Excellent crispy tender chicken recipe. I didn't have bread crumbs so I used bran cereal but with frying in a bit of olive oil it tasted good. I didn't cut the chicken in half, I just pounded into nice large cutlets. I LOVE lemons and limes so I used an entire lime even though I halved the recipe. We didn't think it was over powering. I served it with an avocado/onion/grapefruit salad and Jo's Rosemary bread (found on this sight). With a glass of wine it was a wonderful dinner.....thanks for the recipe
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Jo's Rosemary Bread

Reviewed: Jun. 28, 2009
Wow, what a great recipe!!!! I have made this recipe a couple of times and have switched out the herbs to what I have on hand. Always taste great. I especially like that the texture the bread the next day is still good. Sometime home made bread has to be eaten the same day, but this one last a day or two. Thanks for sharing
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2 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 10, 2009
I personally would have given these cookies a 4 because they were SO RICH..although the next day the flavors did blend a bit more. I gave them a 5 because I sent these into work with my hubby to share and they were a HUGE hit. I even got a phone call Thanking Me for these cookies...Be prepared to share this recipe!!!
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2 users found this review helpful

Pollo Fajitas

Reviewed: Dec. 15, 2009
These Fajitas were delicious. Changes were minimal. Used chicken breast, garlic powder because that was all I had on hand and my chili powder was smoked flavored and of coarse extra few dashes of hot sauce. Toped it with sour cream and served it with fried rice. Great, easy and fast meal
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3 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Feb. 6, 2010
These were EXCELLENT!!! I made the sauce as per the recipe and only used 2 pork chops, so basically the sauce should be doubled. I marinated the pork chops in orange juice a few hours before cooking them and then followed the recipe. Loved them...thanks for sharing.
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2 users found this review helpful

4H Banana Bread

Reviewed: Sep. 16, 2010
This banana bread was light; almost like a regular cake instead of a dense cake. I doubled the recipe; used butter instead of marg and sprinkled some sugar/cinnamon mix over the top before baking since I didn't have nuts. Family and guest loved it. Will defiantly make again!! Thanks for sharing!
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2 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Apr. 4, 2011
Wow...this was fabulous and made the meat so tender. I would have thought that the balsamic would have reduced down a little thicker, but it could have been because I was a little short. I did warm the meat up before I cooked it, I cut down the cooking time a bit because we like med rare, and I let it rest for 10 min. Thank you so much for sharing.
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7 users found this review helpful

Tangy Glazed Chicken

Reviewed: Jun. 8, 2011
I don't usually rate a recipe that I have changed so much, but because this technique turned out fabulous, I thought I would rate it. I used skinless, boneless chicken. I didn't have apple jelly so I used Pepper jam. I think this helped to reduce the sweetness other have mentioned. I didn't have OJ so I squeezed a grapefruit, I didn't want to open broth for only 1/2 cup so I added extra grapefruit juice and a some of water. It boiled down to a wonderful thick sauce. Sprinkled cilantro over chicken and spooned the sauce over some rice. Fabulous recipe!!! Thanks for sharing.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 27, 2011
Delicious bread. Very moist. I did have to leave the loaves in the oven a good 10 min longer and I was using a convection oven too. This recipe made 2 loves.
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2 users found this review helpful

Zucchini Casserole I

Reviewed: Jan. 6, 2012
I have made this many, many times. Has become a staple meal in my house. I did cut the oil back to a heavy 1/8 cup, but other than that, this is delicious with a green salad and fresh bread. Have added veggies or cheese if they were in the fridge, but perfect as written....with the reduction of oil.
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4 users found this review helpful

Master Pizza Dough

Reviewed: Jan. 16, 2012
This was a delicious tasting crust. Nice and crispy. My pizza was a 4, but I still gave this a 5 because I think it was the rapid rise yeast and I made it to early so it didn't have the second rise....Pizza was a little thin. But that would have been my fault. It was still the best tasting crust I have made.
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Portobello Mushroom Burgers

Reviewed: Jul. 24, 2013
This was a terrific recipe. I have never made portobello like this. I would have thought the soaking in liquid would have made is spongy, but I didn't think so. It absorbs the vinegar, but I didn't think it was to strong I pretty much followed the recipe. I used whatever spice I had on hand. I ate it on a ciabatta roll topped with a tomato, feta cheese, avocado and onion. What also is so perfect about this recipe is you can make this for one person or ten people without any trouble. Hope this is as good when its not on the grill.
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