notpickyeater Recipe Reviews (Pg. 1) - Allrecipes.com (19725301)

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Green Bean Casserole I

Reviewed: Jan. 21, 2014
This was tasty. I will use chicken creamy soup instead of mushroom next time. But in my opinion french fried onions make all the difference here, more onions you put better it tastes! I can just eat them straight out of the bag. I was lazy to make my own bread crumbs so in addition to onions I also sprinkled some dry stuffing mix on top, just a bit, everyone liked it and were commenting on the best - crusty part (onions and crumbs).
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Tortillas II

Reviewed: Jan. 21, 2014
These were good, easy to roll, but had floury taste, still not bad. Another thing, this recipe needs some adjustment, use less flour or more liquid, 3/4-1 c water not 1/2 for sure, more oil. I would not say they are better than mission tortillas. I will tweak this recipe or try another one next time, and with vegetable oil instead of crisco.
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Pizza Dough I

Reviewed: Jan. 21, 2014
I just made it. My family liked it, my husband couldn't stop eating. No adjustments to ingredients except I doubled the recipe. It was so fast, easy, I can not believe it, and came out perfect. There are so many negative reviews from experienced bakers... you guys should know better than this, you have to start by adding yeast to warm water/milk with sugar, you can not just mix all dry ingredients, flour and then add water, it won't work this way, yeast has to be dissolved and activated! I let dough rise for an hour, and it did double. I prebaked crust for 10 minutes at 400F (the higher temperature, the better pizza, don't bake at low temperatures), added sauce and toppings, cheese, and baked for 15 more minutes. You can sprinkle parmezan over crust prior to baking, it will keep your crust from getting soggy later. Another thing, I forgot to pock one crust with fork before baking, it bubbled like a balloon, and I pocked it at the end of first 10 minutes of prebaking trying to flatten it, but at the end this was the best pizza out of 4 I made, it actually came out fluffier. Some reviewers said they made their pizza in pyrex pans, I liked 3 I baked on the cookie sheet. Pizza was a bit soggy and flattish in pyrex, but still very good. Making this dough/crust was fastest and easiest part of the entire pizza making process (it used to be the worst part for me before today/I found this recipe!!), it takes more time to prepare toppings and clean up... :)
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Classic Herb Stuffing

Reviewed: Jan. 29, 2013
My husband said this was the best stuffing he ever ate. I thought it was a bit dry, I was afraid to make it mushy, next time I will add more liquid and cook it less, I probably left it in the oven for longer because I baked it at the same time with turkey (350 instead of 375), but it WAS really good! I used 10 cups bread cubes(about 2cm-3/4inches large), 3 stacks celery, 2 medium onions, added 1-1 1/2 tsp thyme, I did not have poultry seasoning, so I added some rosemary, pinch of nutmeg, 1 tsp ground pepper, 1 1/2 cups chicken stock (I used cubes), poured over bread cubes, mixed, put into greased baking dish, and baked at 350F.
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Indian Chicken Curry II

Reviewed: Jan. 29, 2013
We ate it. And it was better next day. But I will stick to the ancient betty crocker chicken curry recipe. It's easier to make, requires fewer ingredients, regular milk, no coconut, and it's way tastier and for some reason (you only need 1 1/2tsp curry powder and a bit of ginger) more flavorful than this one, everyone noticed the difference. Do not put more curry as some reviewers recommended (8tbsp???!), it will kill all other flavors, I put 2+ tsp of fresh grounded ginger, masala, and I did not taste anything but curry and I only used recommended amount!
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Photo by notpickyeater

Latvian Honey Cake

Reviewed: Jan. 12, 2012
It's impossible to spread 3-4 tbsp of sticky or any batter into 9x12 rectangle. There must be some mistake. I had to double recipe to get 4 layers about 8/9x12" each, they did rise and looked good. I will try to post a picture later. They stick to the parchment paper badly. To remove paper without ruining your cake, you need to use damp kitchen towel. Put your cake paper side down on the damp towel, let it rest for a minute, then turn it over and carefully remove paper. And just so you know, this is not an alternative to Medovik (Russian honey cake). It's not the same. It's very very chewy, rubber like, it was impossible to make crumbs out of this. The layers soaked up all filling, and I did use a lot, but the cake was extremely dry anyways. I made hundreds of honey cakes in my life (my Mom's favorite:o)) (with water bath or melting honey with soda until foamy and brownish, there are many techniques), this is the first one I threw away. I will stick to my old recipes, 3 tbsp honey is enough to make yummy layered honey cake. I will not be making this again.
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Raspberry Sauce

Reviewed: Dec. 31, 2011
Easy recipe. I skipped third part, it worked, I did not want to wash too many dishes... After reading reviews I decided to put 2 tsp starch instead of 2 tbsp, it was enough. Some reviewers complained there wasn't enough OJ, and they couldn't taste any oranges, well I made cranberry sauce with OJ from this web it called for 1 cup of OJ, and people were complaining there was too much OJ and they didn't like orange flavor :o) you can not make everyone happy.... but I liked orange flavor in my cranberry sauce so in this recipe I used 3/4 c OJ and 1/4 c water. I also added 1 tsp balsamic vinegar, don't need vanilla-shmanilla, just add vinegar, it's yummy. And depending on your sugar preferences you may want to taste sauce while heating it, and add more sugar any time, no problem here. If you are making this for sweet cheesecake, 1/4-1/3 cup sugar will be just fine.
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Cranberry Sauce

Reviewed: Dec. 31, 2011
So yummy!! Everyone liked it. I gave it 4 stars because it never settled for me, it was runny even after sitting all night in the fridge. I did use frozen cranberries may be that's why (edit I changed rating to 5 after I made this several times with fresh cranberries, the sauce settles just fine, no problems, but you do need to cook it longer, 15-20 minutes). Now I add gelatin (edit to frozen cranberries), we like jello like texture. I also took someone's advise and added a few raspberries (about 6-10 berries), and some cinnamon. Orange juice, raspberries, cinnamon give this jello outstanding flavor. I opened a can of cranberry sauce after this one was gone, it was absolutely horrible haha and we used to like it!!
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New York Cheesecake

Reviewed: Dec. 31, 2011
This is very good, foolproof recipe. I made/baked it exactly as directed (no water bath, no leaving in the oven, nothing) except I always use less sugar even though I am crazy about sugar and everything it goes into, but all recipes usually call for way too much of it. 1/8 cup sugar to the crust, 3/4 or less to the cream cheese mix, 1/3 or less to the sour cream mix. But it will taste all right if made with all sugar too :o) If you are going to put sweet fruit topping on top, you may want to use less sugar in the cake. I also never have a cream of tartar, bummer, I just put 1 tsp lemon juice. Do not over beat eggs! No cracks ever! But it wouldn't matter because you're going to cover it with sour cream. I baked it longer the first time because it was wobbly in the middle, then I baked longer than 5 minutes with sour cream mix on top, but you don't have to do it, 50 and 5 minutes is enough. Anyway, even over-baked it tasted great. I don't think you can ruin this excellent recipe. You don't have to be a perfect baker to make this cake, takes minutes to mix everything up, so easy, thank you so much! P.S. I made it dozens of times, comes out perfect every time.
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Peach and Cream Cheese Torte

Reviewed: Nov. 22, 2011
I did not have pecans and made oatmeal crust instead as some reviewers suggested, it came out crunchy and tasty. It did stick to the pan and was hard to cut, not a big deal. My husband and son didn't like the filling... They said they did not care for cream cheese flavor in it. I agree, it did have a weird taste (I used kraft cream cheese, nobody ever complained about cream cheese taste before ie in cheesecakes). I didn't think it was that bad, and I actually liked the tart but I will omit cream cheese and use sour cream next time. We also don't like almond extract, I don't think it goes well with peaches, I used vanilla.
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Butterhorn Rolls

Reviewed: Nov. 20, 2011
These didn't rise, but came out cute and tasted all right. Easy to make. They didn't taste like rolls, but more like cookie/cake thing, they were heavy and dense. I would not recommend refrigerating them overnight, yeast doesn't work in the cold temperature! so I don't understand this step, just let the dough rise, and make them the same day. Or let them rise, and then refrigerate. 3 stars for taste. Will not make the same recipe.
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Good Old Fashioned Pancakes

Reviewed: Nov. 20, 2011
Just like others mentioned, too much salt, 1/4 tsp is enough, also way too much flour, the batter was very thick, pancakes were enormous, wouldn't cook inside, and very dry. Add some sour cream to the batter, and reduce the amount of flour (1 cup flour, 1 cup milk, 1/4 cup sour cream, 2 tbsp melted butter etc), and you will have perfect pancakes. Thank you!
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Cream Cheese Pound Cake III

Reviewed: May 18, 2011
I don't think anyone mentioned that this is impossible to digest!!! I like butter, I love desserts, I enjoy eating french fries or deep fried food sometimes, I am a healthy 120 pound woman with no troubles. My husband is a big guy and likes to eat. This cake made us both sick, we only had a small slice. I didn't change anything in the recipe except I always use less sugar, and it came out really good! I had no problems with anything, I made two cakes in two loaf pans, it took a few more minutes to bake it, they didn't fall, didn't burn although you do want to be careful and watch it, and they tasted very good. this is not me, it's the cake! very heavy. Please note, this is not a mocking review. I will use sour cream recipe next time. My 10 yo had no problems. But I am letting you know. I can chew on a piece of butter and won't have these problems. This cake is a killer!
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