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

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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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6 users found this review helpful

Dora's Christmas Cookies

Reviewed: Dec. 14, 2002
This dough was very easy to handle, without any refrigeration. It did not stick to the rolling surface, either (yay!). I love the flavor. I will make these again.
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5 users found this review helpful

Carne Guisada I

Reviewed: Jan. 28, 2005
This was like a Mexican Hungarian goulash. Mmm. I served it over rice. To get the stew meat tender, I simmered it on the stove for at least an hour, and then cooked it on low in the crockpot for 4-5 hours. I'll make this again.
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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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Pumpkin Bread II

Reviewed: Jan. 28, 2005
I thought this pumpkin bread was perfect. The 3 c. of sugar looked like a lot, but it brought out the pumpkin and spice flavors perfectly. I did make two slight changes: 1 c. whole wheat flour replaced 1 c. of white flour, and 1 c. raisins instead of the nuts. My whole family enjoyed this, especially my nine-month-old!
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2 users found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 14, 2002
This frosting turned out very smooth. I used butter-flavored Crisco and could just eat the frosting alone (but I won't, at least not that much of it). I'm using it to frost Dora's Christmas Cookies.
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2 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Nov. 14, 2007
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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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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1 user found this review helpful

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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1 user found this review helpful

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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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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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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