CLOVERDALE1 Recipe Reviews (Pg. 1) - Allrecipes.com (1990734)

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Ninety Minute Cinnamon Rolls

Reviewed: Jun. 21, 2009
I read several reviews so I decided I would make these for breakfast this morning. I have mad many batches of Cinnamon rolls for at least the last 20 years. I have had a batch with this texture. I am not saying these were awful but they weren’t exactly brad like either. I found them to be more biscuits like and taking over the 1 1/2 hours to come out of the oven I would say I would use my recipe for quick bread and have almost the same thing in less than an hour. I think I will stick to my regular recipe and they don't don’t have that much more work. Yes they have to rise twice for almost an hour each time, but I but I do other things during that time, so really I am multitasking. I will say my husband enjoyed them. I didn’t use all the butter called for in the recipe so I didn’t have a messy oven and I use unsalted butter in most all of my cooking and baking makes for a "truer" flavour and I am on a salt restricted diet so I save the salt where I can. I did let this recipe rise for 30 minutes the first time because it just seemed so dense and like the gluten hadn't relaxed enough and the second rising almost an hour. Yeast still takes time to develop. I do use my oven to rise dough’s, I turn my oven on till it reaches 100 degrees or less turn it off and leave the light on keeps just enough heat so bread dough’s rise beautiful and away from drafts.
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4 users found this review helpful

Tacos in Pasta Shells

Reviewed: Feb. 25, 2005
We loved this and it was better the next day. I didn't have taco sauce so I whizzed salsa in the processor and I added a little cayenne pepper (I like things spicy). One thing I would do next time is to pour a little sauce on the bottom of the casserole. We found the shells got a little crispy. I mixed the cheeses and (I substituted corn chips) corn chips together then sprinkled over casserole. My daughter suggested that this would be good even without the shells. Will defiantly make again and again.
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84 users found this review helpful

Sour Cream Chocolate Cake

Reviewed: Jan. 20, 2005
I was so disappointed especially after reading the positive comments. I followed the recipe to the letter. I do agree that the cake isn't overly sweet, but the cake has a gummy texture, it tested done with a knife. I also don't think there was enough of a chocolate flavour to the cake. I was more pleased with the frosting but I would use less shortening I found it a little greasy. I found putting the saucepan in a bowl of ice-water and using my electric hand beater an effective way to cool and thicken the frosting. I don't think I will be making this cake again. But nothing ventured nothing gained.
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10 users found this review helpful

Melting Moments II

Reviewed: Dec. 5, 2004
I have been making this recipe for years, my mother and her mother too. I read a comment that the shortbread was crumbly To avoid this make shortbread a week or two or three before you need it, store in a cool place to mellow this improve the flavour as well. I will be making my shortbread tomorrow and they will be perfect by Christmas. Once Christmas is over I freeze any shortbread that are left, and just take out what I need to thaw. These keep for several months in a tightly closed container. I drop teaspoons onto a cookies sheet I like the irregular shape but if I want to get fancy I add a little more flour use a cookie cutter to make stars or snowmen. I don't frost these they don't need it they are so delicate that it would over power them and they are shortbread not sugar cookies.
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18 users found this review helpful

CRISCO® Chicken Enchiladas

Reviewed: Oct. 26, 2004
Finally a recipe I can make at home that is every bit a tasty and delicious as a restaurants. I made these tonight for supper, if I were to do anything to the recipe it would be to add a little more spice. I like things hot, but the chicken mixture is very good and the recipe is not hard or complicated at all. I will defiantly be making again and again. I served with refried beans and Mexican rice ole'
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7 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Oct. 2, 2004
Very Good, I made this tonight for supper, I doubled the recipe to make two pizza's and topped with fajita chicken, onions, green peppers. The crust baked crisp on the bottom and light and soft inside. Some crusts are a little doughy but this is perfect. I will be making this my regular crust. I did let it rest for 20 minutes instead of 5 minutes, that's the only adjustment I made. Thanks for a great recipe Amanda.
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7 users found this review helpful

Greek Style Garlic Chicken Breast

Reviewed: Jun. 29, 2004
I have made this many, many times but I half the oil, triple the garlic and lemon and add a little thyme and oregano, and rosemary so moist and tangy with the extra lemon garlic and the smell while grilling amazing. I made this for father’s day and it was a big hit this time I added a 1/4 tsp. of cayenne pepper. Really good on lamb chops too. I am giving the 5 ***** to the recipe with the added lemon juice and garlic and extra herbs. As far as I am concerned you can never have too much garlic.
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368 users found this review helpful

Never-Never Ever-Ever Fail Fudge

Reviewed: Oct. 27, 2003
NEVER AGAIN. I THOUGHT I COULD MAKE THIS WORK EVEN AFTER READING THE OTHER REVIEWS NOT!!!
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17 users found this review helpful

Spicy Honey Mustard Pork Roast

Reviewed: Jul. 12, 2003
So good, I didnt have a roast so used chops and grilled they were so tender, juicy, and so flavorful. Will keep this recipe handy.
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21 users found this review helpful

Five Ingredient Ice Cream

Reviewed: Jul. 12, 2003
This is good and so easy! I have a ton of fresh strawberries so I crushed a about 2 cups and added to mixture delious,Raspberries are next then peaches, apricots... and so on.
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34 users found this review helpful

Cowboy Hash

Reviewed: Jul. 11, 2003
I have made something like this for years and years. I brown the ground beef then add a can of Campbells Tomato soup (its the best flavor 1 tsp. oragano,1/2 tsp. basil, 2 bay leaves, 1/8 tsp. pepper and 1/2 tsp. salt. Cook for about five minutes to thicken a bit then add veggie of choice I like the beans,but my recipe was peas or carrots, and sometimes corn. I serve it over mashed potatoes and sometimes rice.
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40 users found this review helpful

Italian Herb Bread I

Reviewed: Jun. 19, 2003
G R E A T... I have made many times sometimes kneading buy had when I feel like taking the time I enjoy the kneading process but when I am in bit of a hurry I use my Kitchenaid makes quick work in just a couple of minutes I do like to finish off with a little hand kneading just have to get my hands in it. Make extra and freeze then you can have fresh bread any time. Very tasty I have made this with chicken wings and I have made with cubes of chicken breast and put in skewers with cherry tomatoes and peppers. Great for picnics. Will make again and again.
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11 users found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Jun. 19, 2003
Very good but I agree with other reviewers not what I would call light. I have made several times different ways browning in butter for company and when it's for family I use no stick spray not quite as flavourful but I know it's better for us without using added fat. I also substitute fat free cheese, and if I am really counting calories I omit bread crumbs not as good but still very moist tender and flavourful with a good sauce( that is really important when making this many changes)
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8 users found this review helpful

Root Beer Float Cake I

Reviewed: Jun. 19, 2003
I am not quite sure why I think this has nice smooth rootbeer flavor and everyone else thinks not. I did make more glaze. While in the pan I poured the first batch of glaze and then I made double the glaze but added more powdered sugar to make more of a frosting and while the frosting was still soft sprinkled crushed rootbeer lifesavers. Not bad way to fix up a box cake.
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18 users found this review helpful

Bubba's Best BBQ Sauce

Reviewed: Jun. 5, 2003
Very good I only made a couple of changes I used garlic powder instead of garlic salt and chopped oinon for onion powder( I like the flavor of fresh onions and the longer the simmering the better. A real winner
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32 users found this review helpful

Chicken with Couscous

Reviewed: May 7, 2003
Super very easy, quick and delicious. I have to tinker with every recipe a little bit, i just have to make it mine,. I am not realy fond of the flavor of Jalapenos but i do love heat so instead I used cayenne pepper. My family gobbled this so fast. Not one complaint not even from my daughter who doesn't like spicy food. There is so much flavor that the first thing you notice about this si not the heat. I will make a gain and again for sure. Great for pot luck suppers too
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33 users found this review helpful

PB & J Pinwheels

Reviewed: May 7, 2003
I love it when I find a recipe that reminds me of childhood or at least an early memory, this is that rcipe. My Mum made a cookie very much like this but there was one difference instead of jam the cookied was spread with melted chocolate. I have made three different batches one with jam one with my childhood memory of chcolate and then I just went compleatly crazy and spread with chocolate and jam. The last combination was a little messy but worth the effort. I will make these again and a again, all varities. A real keeper.
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16 users found this review helpful

Acapulco Chicken

Reviewed: May 5, 2003
Made this Chicken last night for dinner. Great recipe increases easly and the flavor is great. i love hot spicy food and te combanation of chili powder and hot pepper sauce adds a depth of flavor instead of just hot. A great make ahead meal, I will make this and let in stay in the fridge over night to blend flavors even more. But is great just made for sure. A real winner!!
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10 users found this review helpful

Banana Nut and Ginger Bread

Reviewed: May 5, 2003
What a great flavor combination. Will make again, but next time I will double the recipe
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14 users found this review helpful

Creamy White Layers

Reviewed: May 5, 2003
I love cake and this is a keeper
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11 users found this review helpful

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