Seeker Recipe Reviews (Pg. 1) - Allrecipes.com (19735113)

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To Die For Blueberry Muffins

Reviewed: Jun. 14, 2012
These give the bakery a run for their money. A real joy to make and delicious. The muffins stick to the top of muffin pan where crumb topping melts down, even after spraying this area with pan coating. I used a bent cake spatula to carefully loosen this and then remove them. I always dust my fruit in flour before adding to muffin batter to prevent them from sinking. Not sure if it's necessary with this recipe, but it has always been a habit of mine. These turned out tall, tasty and something you can take pride in.
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4 users found this review helpful
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Big Soft Ginger Cookies

Reviewed: Sep. 30, 2012
I added a bit more spice for our tastes, but such a soft and delicious cookie. Thanks AMY1028!
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2 users found this review helpful

Homemade Horseradish Sauce

Reviewed: Sep. 27, 2012
Very quick to prepare and complimented our roast beef perfectly. Thanks Chef John!
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6 users found this review helpful

Perfect Baked Jerk Chicken

Reviewed: Sep. 25, 2012
Looking for something different to do with chicken. So good. I only had 4 pieces of dark meat chicken. I didn't have time to do the marinating part, so I packed it all on one side and baked as directed. I left the chicken skin side-up. We so enjoyed it this way. Will be making it again. Thank-you! Oh and we thought the spice blend was spot-on. So this gets five stars just for the spice blend alone not even counting how good it was on the chicken.
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 29, 2012
Restaurant quality fish. I lightly sprinkled both side with Old bay too. Other than that I followed the recipe exactly. Didn't have a problem with the topping coming off. Very pretty results too. I'm going to try fresh trout sometime with this recipe. I know they say no cheese with fish...but this works folks. Tip: Spray pan with pan coating.
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3 users found this review helpful
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Real Strawberry Frosting

Reviewed: Aug. 21, 2012
Wow an incredible strawberry taste and delicious frosting! I won't ever lose this recipe. I'm thinking maybe some other fruit may work too in the same way...with the cooking down puree principle. Thank-you Candice.
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6 users found this review helpful

Honey Mustard Dressing II

Reviewed: Aug. 18, 2012
Very tasty. The second time making it we added some paprika - which gave even more dimension to the flavor.
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2 users found this review helpful

Cindy's Jambalaya

Reviewed: Apr. 28, 2013
We really enjoyed this... made it with homemade smoked kielbasa. I added more spice as recipe suggests (to taste.) Thanks Cindy... it's a keeper.
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1 user found this review helpful

Mexican Corn on the Cob (Elote)

Reviewed: Jun. 9, 2012
As the first reviewer suggested, I sprinkled with combined seasoning mix. Also soaked corn with husks for awhile before grilling. This is almost heaven food. My husband said this was the best corn he's ever had. I agree. For me, the lime squeezed on takes it over the top.
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5 users found this review helpful
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Dill Pickle Soup

Reviewed: May 25, 2012
Love this soup. Preferably, a few boiled potatoes (cubed) gives some substance and makes tastier. An unexpected and unique flavor combination. This is a true gourmet recipe.
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6 users found this review helpful
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Homemade Cream-Filled Sponge Cakes

Reviewed: Mar. 23, 2012
I'm giving this five stars just for the gelatin idea alone. Fabulous! However, I did make minor changes. These were interesting to make. For our taste, we thought the cake was a bit too sweet as written, so I made it again using just the yellow cake mix and 1 tb. meringue powder. Worked great. I quickly rolled them in the gelatin mixture (not to overly absorb.) The outer edge seems a bit soft at first but firms-up nicely after gelatin sets. I froze them in a square cake carrier with some plastic wrap lightly covering them for added protection and put on the lid too. I can take-out however many I need to defrost at room-temp. about 15 minutes. Makes for an unexpected treat for company. Everyone I've served them to, thought they were extremely tasty. For a faster fix can pump-in whipped topping for the filling, (if desired.) Won't be as flavorful but very good still and lite. Thank-you for the recipe.
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20 users found this review helpful
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Taco Seasoning I

Reviewed: Mar. 12, 2012
I've made this countless times. I just use garlic powder for the onion powder and some cayenne for red pepper flakes. Used regular salt for sea salt. This is so easy to measure out because it's such a forgiving recipe. Delicious! We think it's better than store bought packages.
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4 users found this review helpful
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J.P.'s Big Daddy Biscuits

Reviewed: Mar. 11, 2012
Yes, these are right up there with the best. I followed the recipe exactly using the whole cup of milk. I didn't knead them, but I did pat dough into about 1/2 inch thickness and lightly rolled (a time or two) to get smoother tops. May have to push sides of dough back to get the 1/2 thickness if needed. I cut with a 2 1/2 inch biscuit cutter and placed close together. Around the 13 minute baking mark, I spooned some melted real butter over tops and broiled until just golden. Caution to new cooks doing this step; they can burn on you fast. Please keep a very close watch. Lastly, buttered inside with a little of the melted butter. Adding the butter like this makes the color improve and more flavorful. I'm going to experiment later on with some flavor combinations with them. These biscuits hold up well to make a good sausage sandwich. Thank-you for the recipe!
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6 users found this review helpful
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Flaky Food Processor Pie Crust

Reviewed: Mar. 8, 2012
Thank-you Charlotte. This recipe is the perfect balance of flavor and flakiness. If you are having any problems with making it, it's not the recipe. Crusts are often notorious for being touchy. So many variables can affect it, but once you've mastered it- it's all down hill. Everything is written here that you need to know in making this successful. For rolling out: I always use two pieces of wax paper. I doubled the recipe for two crusts and still came out perfect. However, my food processor was very full. My crust search stops here. I liked the ease of using the food processor too.
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9 users found this review helpful
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Red Pepper Soup

Reviewed: Feb. 20, 2012
This is a good soup base. I cooked little mini ground beef balls to add to this, because I have a meat loving husband. I decided to use ground beef because of the stuffed peppers concept. I only used salt and pepper in them before browning. I added a pinch of cumin and paprika to taste. Careful with the cumin will take over the flavor before you know it. Next time I will add some cooked potato chunks. Definitely will roast and take the skins off the peppers before making this soup again.
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9 users found this review helpful

Potato Rolls

Reviewed: Jan. 22, 2012
I made this recipe the regular way of making bread with two rises instead of the refrigerator method. I needed them quicker. The rolls were soft and well liked. The kiddos said they were perfecto!
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7 users found this review helpful
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Cheesy Onion Focaccia

Reviewed: Jan. 15, 2012
I use this wonderful recipe for both focaccia and pizza crust. For a different take: Roll out 1/2 of the dough as thin as possible on a floured surface and cut with a 3 inch round biscuit cutter. Repeat. Add some of your favorite goodies. The two roll-out method just makes easier handling (for me anyway). By doing this the little crusts really brown beautifully and looks excellent to serve. I alway spray with non-stick pan coating.
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9 users found this review helpful

Bob's Slow Cooker Braciole

Reviewed: Jan. 4, 2012
Having made other Bracioles, this recipe won't let you down. I didn't have bacon but it was still wonderful.
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10 users found this review helpful
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Simply The Best Chicken Waldorf Salad

Reviewed: Oct. 22, 2012
What I liked the most about this salad was the cutting of calories with the yogurt and you don't miss any flavor. In fact I used more lemon juice after tasting, because I like it so much. I didn't have any grapes so subbed raisins (after all I was using dried cranberries anyway.) Still very good. So easy to make your own way. Next time I will add a little celery...I added celery seed, but still wanted a bit of celery. Also, I used the Rotisserie chicken made from this site. Thanks for the great recipe!
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16 users found this review helpful
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Chocolate Brownies

Reviewed: Nov. 16, 2012
Everyone that tasted these absolutely loved them. More sugar as some suggested may be desired (these are less sweet but very good.) I liked the addition of peanut butter. I changed to 30 servings and baked in a glass pan for about 27 minutes (depends on your oven.)
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2 users found this review helpful

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