ChicagoCookie84-Anita Recipe Reviews (Pg. 1) - Allrecipes.com (10144850)

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Cinnamon Rolls III

Reviewed: Sep. 20, 2007
Beyond fantastic. I'm pretty new to yeast so I was a bit scared. Also, my oven isn't the greatest so I think next time I'll leave these in for about 25 min. Since I don’t have a bread machine here is what I did: 1.Sift flower into bowl and set aside. 2.Proof the yeast with the water and sugar and let sit for 10 minutes until frothy. 3.Combine the butter, pudding mix, milk, egg, and salt. Mix with a mixer. 4.Mix in the yeast mixture to the mixture in #2. 5.Start to add the flour slowly. I added it about a half a cup at a time sifting it again. (I found that no matter what I make, it always seems to come out better when I double sift the flour.) I used the mixer until the dough got too dense to mix anymore. 6.Knead dough for about 8-10 min until it forms a ball. 7.Place ball in lightly greased bowl and roll to make sure the entire ball is lightly greased. This keeps the top part from becoming dry. Cover lightly and let rise for about an hour. I let my rise on the stove having the oven on a low setting. 8.After the dough rises, roll out into rectangle (mine was a little bigger then 17X10) For the inside part of the rolls, instead of using the given instructions I took the tips of some other reviews and did the following: I mixed together one stick of butter, 1 cup brown sugar, and 2 Tablespoons of cinnamon. (I didn’t use the pecans). I mixed all together with a mixer until it formed a paste-like material. I then just spread it as evenly as I coul
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55 users found this review helpful

Three Cheese Manicotti

Reviewed: Oct. 1, 2007
I've never made manicotti before and this recipe was very simple. I halved it since there were only 2 people eating it. Also, this dish was great on the second day, possibly even better than straight out of the oven so I would recommend making the full recipe and eating it for 2 days (then again, I love left over pizza)
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27 users found this review helpful

Chantal's New York Cheesecake

Reviewed: May 29, 2008
The cheesecake part was good. I tried making it in mini cupcake pans and I burnt burnt burnt the bottoms. I'm not sure if it was my oven or what. I usually make cheesecake in a clear glass pan. I will make again but not as mini cheesecakes. Any suggestions for making them in a mini cupcake pan please share. Also i used paper cupcake holders, do the aluminum ones work better?
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4 users found this review helpful

Emily's Famous Tiramisu

Reviewed: May 29, 2008
This was my first time making this and I did not care of it too much. I followed the recipe to a T. The rum flavor was too much to handle for me. The heavy cream layer did have a nice texture and mine did not leak. Also, I didn't have enough batter for the outter circle of ladie finger. Although the lady fingers were yummy and I will use the recipe with a diff. filling recipe. I ended up buying ladyfingers for the circumfrance. If any of you live by a Polish deli I suggest the Polish ladyfingers as they are A LOT softer than the Italian ones. Look for a box that says "Biszkopty" on them.
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11 users found this review helpful
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Killer Cheesecake

Reviewed: May 29, 2008
This is the BEST cheesecake I have ever ate/made. T've been making it for about 5 years now and I never get tired of it. UPDATE: just make in mini muffin pans. I sprayed the heck out of the liners with PAM for Baking (as opposed to last time where i didnt use any greasing method for the liners) I also bought a oven thermoeter bc my oven is kinda "retro." I put about 3/4 tsp of the graham cracker crust in each pan. I then spooned over about a tbsp of the first layer (to the top of the liner) I then baked for 15 min in a 375F oven. I took them out of the oven and let them set for about 3-5 min to let them go down (this allows room for the sour cream later) So i finally spooned about a tsp of the sour cream mixure on top. I bake at 375 for about 7 min. Took out of oven and let them sit in the pan about 5 min and took them out VERY carefully with a opposite end of the spoon and toothpicks and put them on the cooling rack. Taste great even though i just ate like 3 straight out of the over. Ask questions if youd like. I'm so so so happy they turned out!!!!!!! Also even though the top layer tastes sour creamy, dont add more sugar (i tried and too sweet then)
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9 users found this review helpful
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Spinach Dip with Water Chestnuts

Reviewed: May 29, 2008
I make this prob. 4 times a month. Don't use as much mayo (a little over 1/2 a cup is enough). I like to add more green onions. I make a lighter version with lite sour cream and lite mayo and no one can tell the difference. DO NOT USE FAT FREE MAYO OR SOUR CREAM. I did that once and it looked like it was curdeling. I had to throw it out! Best on the second day to let the soup mix soak into the other ingredients. I like to eat with fresh vienna loaves! mmmm, gonna make another batch for this weekend. Friends always ask for this
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8 users found this review helpful

Banana Crumb Muffins

Reviewed: May 29, 2008
Great taste. Although they did taste a lot better warm. Next time i'm gonna make the batter and then bake in the morning. make sure the crumble is well mixed. i used a mixer and did not get the greasy muffins some reviewers mentioned.
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3 users found this review helpful

Peanut Butter Balls V

Reviewed: Jun. 2, 2008
I have my own recipe for peanut butter balls and in order for the chocolate to stay thin easy to manage i suggest melting half a stick of parrafin wax into the chocolate
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83 users found this review helpful

Hot Pizza Dip

Reviewed: Jun. 2, 2008
If you're a pizza person this is the dip for you. I omitted the olives since I dont care for them and pretty much used all the pepperonis that came in the standard sized package. I sprayed some PAM on vienna loaves and toasted them. I recommmend having this ready about 20 min before serving since the dish is really really hot and not manageable to spoon onto the bread. I've already made it twice! Also make a day ahead of time so the cream cheese sets with the spices and then bake on day two!
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60 users found this review helpful
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Baby BLT

Reviewed: Jun. 9, 2008
I made these because of the great reviews and was a little disappointed. I used the precooked bacon so that might have been the problem. It was INSANELY salty and I'm a NaCl addict. I added about 4oz cream cheese and it was still too salty. I had sour cream in the fridge and after adding that they were good. I was too lazy to stuff all the tomatoes so I cut them in half and served with toothpicks and crackers.
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6 users found this review helpful

Cheesecake Pops

Reviewed: Jun. 9, 2008
What a great idea!!! I am going to make these for my day's birthday party. A suggestions to those who said it was messy. I make peanut butter balls and i use a half a stick of paraffin wax in the bag of choc. chips i melt. this thins it out.
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16 users found this review helpful
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Pineapple Bread

Reviewed: Jun. 14, 2008
this was more like a pound cake than a bread. i used 1.5 cups of fresh pineapple that i chopped up. the bread was kinda doughy when i took it out of the pan and i even let it cool in there for about 40 min. i put in the fridge overnight and it was better today. the pineapple sunk a little but still pretty good.
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5 users found this review helpful
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Mini Turkey Loaf

Reviewed: Jun. 17, 2008
I added 1/2 cup of mushrooms and no peppers bc I didn't have any. The turkey came out dry and flavorless. If you're gonna try this I suggest you double the spices. I however didnt make the glaze. Will try that with the left overs. I didnt see or taste the point of the apple juice in the meat mixture.
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20 users found this review helpful
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Strawnana Bread

Reviewed: Jun. 20, 2008
This one is a keeper. I ommited the nutmeg (wanted more of a strawberry flavor)and used lemon instead of orange zest. Total I used 1 pound strawberries and 2 bananas. I mashed one cup of the strawberries and then chopped up the rest (rolled them in flour ... and they didnt sink!). This is really really good. Moist, kinda like a poundcake. Will make again. I'm using this in a fruit trifle.
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17 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Jun. 20, 2008
I hate pork and this was AMAZING. I doubled the sauce recipe. I also used a pork tenderloin. I left in the slow cooker for a whilllllleee. About 8 hours but i went from low temp in the morning to high temp in the afternoon. The meat literally separated with a fork. AND I mean I REALLY hate pork (made it as an addition to the turkwy for thanksgiving)
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8 users found this review helpful

Joy's Prizewinning Trifle

Reviewed: Jun. 24, 2008
I didn't use the cake part of this. I just wanted the fruit and pudding part. I STRONGLY suggest using 2 boxes of pudding. I first did one box and it tasted too much like cool whip. Also, i first mixed each box of pudding with one cup of milk before adding it to the sour cream/cool whip. I used pineapple, mandirane oranges, strawberries, blueberries and blackberries layered in individual wine glasses.
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7 users found this review helpful
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Confetti Spaghetti

Reviewed: Jul. 15, 2008
This was good. I used a little less than 1tsp of the cayanne for extra kick. The sauce came out great. I let the meat/tomatoe mixture simmer for about 20 min before adding to the noddles and baking. I used whole wheat pasta and didnt think that there was enough sauce. Maybe it was the whole wheat pasta. Next time Ill either half the pasta or double the sauce.
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6 users found this review helpful
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Bar-B-Que Sauce

Reviewed: Jul. 16, 2008
Great Great Great. Literally made it 2 min ago and came to review. Added some liquid smoke, ed pepper flakes, and honey. Omitted the mustard (didnt have any). It tastes SUPER!
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20 users found this review helpful

Fruit Dip II

Reviewed: Aug. 14, 2008
Execellent dip. I added some carmel ice cream topping to it....we had both this one and the carmel one at the party. The carmel one was the bigger hit of the two.
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4 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Aug. 28, 2008
GREAT reviews from co-workers. I took this to a bbq at work. It was all gone! I followed the ingredients to a T. I brushed my graham crackers with milk to make them moist. I also nuked the frosting for about 40sec to make it easy to spread. This is wayyyy too easy to make for how good it tastes. One coworker from another office said i need to bring this next time im up there! THANKS FOR SHARING. Super quick, cheap and easy! will def make again. (i would have taken a pic but it was all gone)
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6 users found this review helpful

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