chynook73 Recipe Reviews (Pg. 1) - Allrecipes.com (1968651)

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Green Chicken Enchilada

Reviewed: Jul. 29, 2011
Great base recipe! I love the green sauce instead of the red. You can afford to jazz this up a bit if you try it. I shred rotisserie chicken and saute it with a salsa of my choice. Sometimes I add green chiles to the mixture as well. I serve mexican corn on the side.
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1 user found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Feb. 12, 2011
As my husband puts it, these are "masterful." I used 1 cup peanut butter, 1 cup mini chocolate morsels, and 1/2 cup peanut butter morsels. I used my cookie scoop as well, but cooked them the full 13 minutes. These are very delcious, moist, and chewy.
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1 user found this review helpful

Fresh Broccoli Salad

Reviewed: Sep. 6, 2010
This is an absolutely delicious summer salad, and I am not a huge broccoli lover. It has a nice balance of flavors. I ommitted the nuts only because I didn't have them on hand. I also used 1 lb. center cut thick cut bacon (stood up well in this recipe), apple cider vinegar, used 1/3 red onion, and added 1 cup of shredded asiago, which added a nice tang. Great light side salad recipe.
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Angel Food Cake III

Reviewed: Mar. 30, 2010
If I could give this recipe 100 stars, I would. It is so forgiving. I never made angel food from scratch and got this brainy idea tonight. How many things could go wrong? Oh let me count the ways. First, didn't read the recipe the whole way through and mixed all ingredients at once. Scrapped it and started over. Round two. Only had dried egg whites. By mistake, mixed them in cold water (not warm like the instructions say). Oh well. They never formed peaks. But I kept going. Didn't have cream of tartar, so i used 4 tsp lemon juice like another reviewer suggested. Still no peaks. Lovely foam though. Popped in the oven and held my breath. 45 minutes later....heaven. Who knew! It is a little more dense that typical angel food but not by much. UPDATE: Made this today EXACTLY to the recipe and want to clarify a few points I originally made. The one I made rated above did have a bitter aftertaste, I think from the lemon, although my hubs didn't notice it. There really is no suitable sub for cream of tartar. Also used whites in the carton this time. Used stand mixer this time instead of hand mixer. Got the peaks. And YOU MUST cool this upside down on a bottle or it will fall.
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3 users found this review helpful

No-Bake Peanut Butter Cookies III

Reviewed: Jan. 4, 2010
Based on other reviews, I reduced the sugar to 2 1/4 cups. I used everything else in accordance with the recipe. I love the flavor of these, but have to keep them in the freezer because they are too tacky and never solidified up. I will try again and maybe discover what went wrong.
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1 user found this review helpful

Popovers

Reviewed: Dec. 21, 2009
I made these last night and they were a nice change of pace from biscuits or rolls. They are light and airy and even my picky husband liked them. I don't have a popover pan, so I used my king cupcake pan. My only complaint is they tasted very eggy. I will experiment with maybe one egg and egg whites or egg substitute. But all in all, great recipe.
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Savory Glazed Meatballs

Reviewed: Dec. 17, 2009
This is one of the VERY few "party" meatball recipes I enjoy. So simple and delicious. I take short cuts where I can get it, frozen meatballs and crock pot. Great with Lil Smokies too.
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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Mar. 2, 2009
I guess I am just a wuss. This was waaaaaaay too hot for my taste. I used Bill Echols Taco Seasoning from this site like others suggested. I loved the flavor and textures, but can't enjoy it because of the heat. I will make this again, but I will leave out the red pepper flakes from the taco seasoning and only use one can of diced tomatoes with green chiles.
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Spaghetti Carbonara II

Reviewed: Mar. 1, 2009
WOW! What a great alternative to your typical spaghetti. My very picky husband gobbled it up. Mine was not dry though, like other people mentioned. But I made a couple changes, so not sure if that is why it didn't dry out. Since I was only cooking for two, I only used half a box of spagheetti. I also tempered my egg by bringing them to room temperature before beating and slowly adding bacon grease to the eggs. I also did not add the eggs to the noodles in a hot pan, so my eggs did not scramble. I also added frozen petite peas. Good luck, as there is a little bit of technique required for this so as not to scramble your sauce.
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Buffalo Chicken Chili

Reviewed: Mar. 1, 2009
This is a good alternative to beef chili, but needs some work. I just won best overall at a chili cookoff at work, which surprised me a little. Next time, I will use shredded chicken as well for a different texture and thicken it a bit. This was a bit runny. Plus, it is a little too tomatoey. I also added more heat by adding diced jalapenos. I will make it again, but work with it to try to make it taste more like buffalo chicken.
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29 users found this review helpful

Brown Sugar Smokies

Reviewed: Feb. 2, 2009
I made these for Superbowl and they flew off the plate. I cooked on a broiler pan at 400 degrees for 20 mintues (give or take). They cooked perfectly, the fat dripped off, and the bacon was nice and crisp. But it needed some help with the brown sugar. So I took them off the broiler pan and placed in oven pan, poured the brown sugar from the broiler over it, and baked it off another couple minutes.
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Boilermaker Tailgate Chili

Reviewed: Feb. 2, 2009
I made this chili for a superbowl party. Based on the reviews and people saying they won chili cook offs with it, I was expecting a lot of oooohs and aaaaaahs after people at this. Not one peep from anyone. I nearly followed the recipe to a T based on ingredients I had available at the store. They were out of green chile peppers, so I used the diced can kind. They were out of chili beans, so I used kidney and pinto beans. Plus I used hot sausage. Otherwise, everything else was the same. It tasted good, but it was runnier than I prefer and prep took forever because there are so many ingredients. I have simpler recipes with much less prep and ingredients I will stick with in the future. But I still give ths one 4 stars because my husband loved it.
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Christmas Breakfast Sausage Casserole

Reviewed: Dec. 14, 2008
I have made this for several years now and update my review accordingly. I used to make various changes, but honestly, the original recipe is the best. I doubled the recipe, and as the author suggested, I used 1 lb breakfast sausage and 1 lb sage. Didn't have mustard powder so used yellow mustard. I also used whole milk and added hredded potatoes. By accident, I didn't toast the bread. I am so glad I didn't because this turned out this was the most moist and fluffy this casserole has ever been. If you fear this will be dry, do NOT toast the bread first. I love this recipe and it is a Christmas morning tradition for us now. And, don't you just love that people "tweak" recipes until they are unrecognizable and then give the original recipe low stars?
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72 users found this review helpful

Balsamic Pickled Eggs

Reviewed: Sep. 27, 2008
Sorry, I hate to do this but these were not good. I grew up on pickled eggs (jar of beets, apple cider vinegar, and sugar) but this time I decided to do something different and use this recipe. I used 18 eggs since I love pickled eggs. There is a bitter coffee aftertaste to these. I will stick to pickled beet eggs.
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18 users found this review helpful

Pickled Red Beet Eggs

Reviewed: Sep. 27, 2008
I love this recipe! I grew up on these and make them several times a year. Although, I never thought of adding onions. I will try that next time. But if you grew up on these, I don't recommend using balsamic vinegar. I tried it and hated it. It was not the pickled eggs I grew up on and gave it kind of a bitter coffee aftertaste. The only thing I do different is use pickled beets, 3/4 cup vinegar and 1/4 cup sugar, then add water for enough juice to cover the eggs.
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5 users found this review helpful

Peanut Butter Easter Eggs

Reviewed: Jul. 1, 2008
These eggs were so delicious and so beautiful. I also made some in white chocolate that were a huge hit with non-white chocolate loving folks. Next time, I won't use semi-sweet though. I will use milk chocolate.
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1 user found this review helpful

Cranberry Sauce I

Reviewed: Nov. 20, 2007
Just made this as a make-ahead dish for Thanksgiving. It turned out AWESOME!!!! It is still cooling and thickening as we speak, but tastes so tart and luscious as it is right now. Made a couple changes based on other reviews and ingredients I had around the house. I used 3/4 cup Organic pure sugar in lieu of white sugar and 1/4 brown sugar Splenda blend. I added 1 tsp pumpkin pie spice (no cinnamon on hand), 1 tsp pure vanilla, and added 2 shots of grand marnier at the end. Thanks for the recipe Toni. I know I made some minor changes!
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Buffalo Chicken Dip

Reviewed: Feb. 15, 2007
I am updating a previous review I did on this recipe. I originally used blue cheese instead of ranch, and everything clumped. I later found out it clumped because of the blue cheese, so I made it again and used ranch, as the recipe calls for. Wow, it really made all the difference. I made this recently for a 6 year olds birthday party (for the adults, of course) and it was such a hit.
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2 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Feb. 15, 2007
I made these last night for my husband for Valentine's Day and they were a hit. So simple and tasted amazing. Although, I did not use the shortening. I drizzled them with white chocolate too. Wow, so good. For those people who mentioned how much left over chocolate this recipe makes, I recommend using the serving conversion. I converted this recipe to 10 servings. Note a drop left!! Thanks for sharing.
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6 users found this review helpful

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