Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (1960317)

Easy Cheese Ball II

Reviewed: Dec. 31, 2008

Just made this for our New Year's celebration tonight. I would LOVE to eat it all up before tonight, though. It tastes great and seems infinitely apt for variation.

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We loved this bread, although I admit I made some significant changes to the recipe, so maybe my review isn't quite valid. I soaked bulgur in boiling water, drained it, and used it in place of the sunflower seeds (same amt. of bulgur as sunflower seeds). I changed the flour too: about 1/4 bread flour and 3/4 whole wheat plus a few tablespoons gluten. I added just a tiny bit more yeast than the recipe called for, because I could hardly believe that was enough, but it was! The bread was delicious. :)

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Fajita Marinade I

Reviewed: Mar. 6, 2007

The flavor was fine, but nothing special. That might have been because I used venison, which has a stronger flavor than beef or chicken. On the other hand, I marinated the meat, cut into strips, for about eight hours, and it ended up pretty tender, for venison! My family liked it.

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Oven Fried Chicken IV

Reviewed: Jan. 15, 2007

Our guests and we liked this the first time around; then the intense flavors of the coating got old.

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World's Best Peanut Butter Fudge

Reviewed: Dec. 11, 2006

Before you start, get your 9x13 pan and the peanut butter mixture ready. Make sure you let the sugar slurry come to a complete rolling boil (all of it will be bubbling vigorously), and then start the timer. I cooked for about 5:15 minutes. Stirring the slurry into the peanut butter mixture took a couple of minutes, but the fudge was a perfect consistency by the end of the stirring. The texture is very smooth, firm, and creamy, not hard or crumbly as some other peanut butter fudges have been that I've made. I liked that this recipe didn't use any chips and had very basic ingredients, and it made a nice, big batch, too! Thanks, Debby, for a great recipe.

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Chicken Breasts in Caper Cream Sauce

Reviewed: Nov. 13, 2006

Delicious and easy. I will make this again for my family and guests.

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Extreme Chocolate Cake

Reviewed: Sep. 27, 2006

The frosting-to-cake ratio on this cake is perfect. Yes, the flavor is extreme, but you need that sometimes! :) I took this cake to a party and got lots of compliments on it. I'll definitely make it again.

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Crustless Spinach Quiche

Reviewed: May 23, 2006

Simply delicious, easy, and versatile! I used a combination of mozzarella, cheddar, and edam cheese, since that's what I had on hand. I also used fresh spinach. I will definitely be making this again! My whole family enjoyed it.

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Linda's Lasagna

Reviewed: May 10, 2006

This is a great basic lasagna recipe. The sauce is easy to make, and you can mostly ignore it while it simmers on the stove. My husband said it was lacking "verve," which I think meant he wanted more fresh vegetables included, and probably some hot pepper. So I'll make those changes next time for him, but I loved it as it was!

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 26, 2005

This stuffing does have great complexity of flavors. Everyone who ate it for Christmas dinner gave compliments on it. It was, however, very rich, with the sausage in it. I will probably make it again, but I will probably add more bread, as it seemed to vanish, and my family likes dressing a bit breadier.

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Cheese Herb Bread

Reviewed: Nov. 9, 2005

I made this bread for a meal we hosted tonight and got lots of positive comments about it. It made the house smell wonderful, too, as people arrived! I did modify the recipe as per suggestions from other reviewers: decreased the herbs by about a third, increased the Parmesan cheese to 4 T., and decreased the yeast to 2 t. My bread didn't fall, and it didn't stick to the top of the bread machine. I also made an olive oil-herb dipping sauce that complemented the bread wonderfully! I look forward to making this again.

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Pinto Beans With Kielbasa

Reviewed: Nov. 7, 2005

I thought the flavors in this dish were yummy, and it was healthy and easy, too. I would make it again anyday. My husband, on the other hand, thought it needed to decide what it was: chili? cajun? Italian? I didn't have any Rotel on hand so used a can of diced tomatoes plus a can of green chiles. I also added a few cloves of garlic instead of garlic salt. I served this with white rice. Yum.

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Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 31, 2005

I made this pot roast exactly as the recipe directs, and it was wonderful. The meat was fall-apart tender, and the juice was neither salty nor bland. Only two regrets: I had to endure the delicious aroma all day without eating it, and I gave most of the food away to another family. :) I will definitely make this again the same way for _our_ family -- except will maybe add more carrots.

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Golden Rum Cake

Reviewed: Sep. 24, 2005

I should have followed Jackie's suggestion about putting on the glaze. I had trouble getting mine to soak in when I brushed it on. It is still a very tasty cake and easy to put together, and I'm sure it would have been better had the glaze saturated it more.

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Indian Chicken Curry II

Reviewed: Sep. 24, 2005

This recipe is easy and uses easy-to-find ingredients. It was a delight to the senses, with the tang of ginger and lemon, and the heat of the cayenne and other spices. We liked it, and I will make it again. I thought it was maybe too tangy; that might have been because I used lowfat sour cream instead of yogurt because that's what I had on hand. Next time I'll try it with yogurt and maybe use a little less lemon juice. Also, I thought mine tasted better when I mixed in chunks of fresh garden tomato. My husband, who loves Indian food, was happy with the curry. We had it over basmati rice.

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Pecan Pie Bars I

Reviewed: Sep. 19, 2005

These are very yummy! We've been eating these for breakfast, lunch, and dinner. I store them in the fridge and love how they taste cold. The only change I made to the ingredients was that I included some walnuts with the pecans, since I didn't have enough pecans. I lined my pan with foil and sprayed it with cooking spray, and didn't have any trouble taking the bars off, although I had to be careful not to tear the foil. Next time I make these, I will try using some dark corn syrup and some brown sugar for a richer, darker flavor -- although as is, they are still so good.

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Scrambled Eggs a la Jan

Reviewed: Aug. 7, 2005

Great recipe! I admit, I changed a lot of things, but the inspiration from this recipe was wonderful. My changes: I made only one egg and added a little of everything else; I had to use a splash of zinfandel, because we didn't have any white wine (early Sunday morning); I used parmesan cheese instead of cheddar; and I added a little finely chopped green onion. It was a very hearty flavor, but I enjoyed it, and I'm not really an egg person. Even though I loved this morning's concoction, I will try next time to follow Jan's recipe, just to taste the original.

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Best Carrot Cake Ever

Reviewed: Jul. 30, 2005

We really liked this cake; the pineapple made it moist and a little sweeter than otherwise. I followed the recipe exactly, except for adding extra spices, too: cloves, nutmeg, and allspice. Stacking the two layers with cream cheese frosting made for an elegantly tall cake. I'll definitely make this again, maybe this time with some whole wheat flour.

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Best Ever Chocolate Chip Cookies I

Reviewed: Jul. 30, 2005

Yummy basic chocolate chip cookies! They are just like I remember the freshly baked chocolate chip cookies at a theme park where I used to work: chocolatey, succulent, crisp on the outside, sweet. My husband said he liked the texture, and he has an ideal in his mind that I've never been able to match yet. Thanks for this great recipe! By the way, I only made half a batch, and I still got at about five dozen cookies out of it -- 12-16 cookies per sheet.

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Green Beans with Cherry Tomatoes

Reviewed: Jul. 16, 2005

I really enjoyed this recipe! I used frozen green beans, because that's what I had, and it was still quite tasty. The basil and tomato combination was very good; I used frozen basil from last year's garden -- much better than dried. Next time, I will probably add a bit more salt, but that was not a major problem.

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