Abbey Recipe Reviews (Pg. 5) - Allrecipes.com (13660773)

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Abbey

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Cheesy Corn Casserole

Reviewed: Mar. 31, 2010
Oh my gosh this was soooooo good!!!! I couldn't get enough of it last night, I really could have eaten the whole pan! This will definitely be my new go-to recipe for corn casserole. Although, mine took longer to cook, about 10 minutes extra. Thanks!
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5 users found this review helpful

Chicken Breasts Stuffed with Perfection

Reviewed: Mar. 31, 2010
We made this last night for dinner, DB and myself just loved it. It looked very nice and had great flavor. I followed the recipe except I left out the onions (DB is allergic) and mushrooms (didn't have any on hand). Also, I marinaded the chicken overnight in a tomato basil vinagrette. I used bread crumbs, italian seasoning and parmesan for the crust. This was so good, I will keep the recipe around for future use!
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Mar. 28, 2010
My boyfriend has made this recipe twice in three days it's that good!!! This will definitely be our go-to recipe for coconut shrimp from now on!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 27, 2010
I've made these twice now. The first time, I only got 9 cookies out of the batch. The second time I got 12. I don't think there's any way I can get 16 out of one batch even without eating a little of the cookie dough (hehe). That being said, the cookies turn out AMAZING every time, even in my cookie-challanged oven! They really are big, fat and chewy. I bake at 325 for 10-12 minutes and they are perfect! I am done with the old Tollhouse recipe, these are my new go-to chocolate chip cookies!
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Pig Burger

Reviewed: Mar. 27, 2010
Man this was a BIG BURGER! It was almost inedible, we had to keep squishing ours down! But it was soooo good! I made an herb mayo as following: 1/4 C. mayo, 1 tsp. buffalo sauce, 1/2 tsp each: dried basil leaves, italian seasoning and parsley. It was perfect! I used an italian cheese/herb focaccia. I think it's better if you lightly toast the bread first because focaccia has a very chewy texture that doesn't make good sandwiches in my opinion. Instead of making guacamole, I just mashed an avacado and used that. This was really delicious, I will be making it again, but probably flattening the chicken breast before I cook it. Thanks for a great recipe!
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13 users found this review helpful

Macaroni and Cheese with Bacon and Onions

Reviewed: Mar. 26, 2010
This was okay. I don't know if I cared for the Creamy Macaroni and Cheese recipe as much as I enjoyed the additions of bacon and caramelized onions. The mac and cheese recipe was just too parmesan-ey for me. I used a pennini rigate noodle and made the mac and cheese recipe exactly as stated but I just didn't care for it that much. I probably won't make it again but the next time I make a home-made macaroni and cheese I will definitely add bacon and caramelized onions.
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8 users found this review helpful

Butterfinger Cookies

Reviewed: Mar. 23, 2010
These were pretty good. The taste was pretty much the same as a peanut butter cookie just a little saltier. I did not have a problem with mine flattening out, in fact my problem was just the opposite. Mine wouldn't get flat at all! No need for the extra baking soda here, and next time I will cut back on the flour as well. I will be making these again and I agree these would make a great base for PB cookies, also I do not care for peanuts in my cookies so I will be using smooth PB next time. All in all, pretty good recipe.
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1 user found this review helpful
Photo by Abbey

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Mar. 20, 2010
Always a good choice to make this dish! It's satisfying and comforting and super easy. My fiance told me I can make this as much as I want, and he's picky. I always add about a tablespoon of sugar in with the crushed tomatoes.
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Garlic Chicken Fried Chicken

Reviewed: Mar. 18, 2010
Wow wow wow! This stuff is good! If you like it really crunchy with extra breading, dip in the milk/egg mixture, then coat with the dry and let it sit for a few minutes. Then repeat. Sooo good! I didn't have any problems with the chicken not cooking through, you shouldn't have problems as long as the chicken is pounded thin enough. This is great, I will make this a regular and even use this breading for my chicken fried STEAK. Yum!
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6 users found this review helpful

Cake Balls

Reviewed: Mar. 17, 2010
I don't know what happened in my kitchen last night that made me have to rate a nearly 5-star recipe with 2 stars. What can I say? These were a disaster. I made the balls as described, I even FROZE them because I knew they would fall apart and be a huge mess if not at least refridgerated before dipping. They were a MESS. They fell apart in the chocolate, it was impossible to keep them on a toothpick/fork/knife/spoon or basically any utensil in my kitchen. They crumbled into the melted chocolate and made a huge mess, I can't even believe I stayed up late to make them. I don't know what happened, but I will never make these again.
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2 users found this review helpful

Fruity Pudding

Reviewed: Mar. 12, 2010
My grandmother used to make a dish almost exactly like this that I absolutely loved so I'm very glad I came across this recipe. This is a good base but it needs a little help. As another reviewer said, it does have a chemical taste. I think that's because it's way too much pudding mix and not enough cool whip. The cool whip needs to be doubled, as with the fruit cocktail. Also, I reccommend not draining the fruit cocktail as the pudding mix will thicken it anyways. I also added mini marshmallows and coconut to mine and topped with a maraschino cherry. DB ate it all up and demanded heaping seconds! I will keep this recipe around but will have to keep tweaking it to get the right consistency.
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1 user found this review helpful

Three Cheese Manicotti II

Reviewed: Mar. 12, 2010
If you don't mind the taste of store-bought pasta sauce, this is a very good tasting recipe. I've been spoiled, so I had to doctor my sauce up quite a bit with some garlic, minced onion, parsley, italian seasoning, basil, salt and sugar. Instead of fully boiling and cooking the noodles I soaked in very warm water for 15 minutes and added an extra 1/4 C. water to the sauce. The three-cheese stuffing was delectable and I will continue to make this often!
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4 users found this review helpful

Ham and Potatoes Au Gratin

Reviewed: Mar. 11, 2010
This tasted very good but the measurements were a little off. I used a 1 qt cassarole as stated and measured everything exactly but the cassarole was overflowing. This is right between 1 and 2 quarts. The potatoes didn't cook through, next time I will nuke them first. The cheese sauce was excellent however-one of the better au gratin sauces I have eaten. Will make again with a few measurement adjustments.
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1 user found this review helpful
Photo by Abbey

Baked French Fries I

Reviewed: Mar. 6, 2010
The best part of this recipe was the spice mixture. It will definitely be the spice mixture I use from now on. I peeled the potatoes and then rinsed them in water-and patted dry before coating with the oil/spice mixture. I got very crunchy fries. It is very important to bake in a single layer so no steaming occurs while cooking, otherwise you will end up with soggy fries. Thanks for a great recipe!
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3 users found this review helpful
Photo by Abbey

Buffalo Chicken Sliders

Reviewed: Mar. 6, 2010
I want to start by saying that I LOVE buffalo chicken ANYTHING. These were so-so. It may have just been the texture, personally I think it was the celery. Next time I think I will leave it out and then put it on top of the finished sandwiches. Also I did not add the carrots, I'm just not sure how that would have worked together... The chicken mixture was good, though. I used Frank's Red Hot Wing Sauce. In theory these are a good idea, I just need to tweak them to my own personal taste.
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3 users found this review helpful

Slow Cooker Salisbury Steak

Reviewed: Mar. 1, 2010
This was VERY good! I only had 1 lb. ground beef so I halved the meat mixture ingredients but kept the sauce the same amount as I used it for a gravy. My original thought was that the meat patties would fall apart in the slow cooker, but they held up VERY well, and were very firm at the end of the cooking process. I browned them on our grill pan for nice taste and nice grill marks. For the gravy, I couldn't imagine cooking hamburger in cream of chicken soup so I used 1 can brown gravy and 1 can cream of mushroom. Very yummy, although I could not taste the au jus packet. I may leave it out next time as I didn't really find it necessary. Thanks fr a great base recipe, I will make these again.
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2 users found this review helpful
Photo by Abbey

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 26, 2010
These are just great. They are very quick and easy but taste like you spent a lot of time working on them. They sort of taste like a nutri-grain bar...but richer and better! I didn't have enough butter thawed out so I subbed 1½ T. canola oil. Still came out great. I will be making these quite often.
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1 user found this review helpful
Photo by Abbey

Slow Cooker Chicken Pot Pie Stew

Reviewed: Feb. 18, 2010
I did make quite a few changes to the recipe but I found this one easy to tweak to our personal tastes. I used 1 can cream of mushroom and 1 can cream of chicken. Only used 3 chicken breasts which I put in the crockpot whole. Later while serving it was so easy to shred them up. For veggies I used what needed to be used up-celery, baby carrots and onion. Used celery seed, celery salt, parsley, rosemary, 2 cloves minced garlic and just a one chicken boullin cube to season. It was runny, however, I transferred it to a dutch oven just before serving and added in some corn starch mixed with water to thicken. Came out beautifully, we added salt and pepper to taste. Thanks for a great new recipe, I will use this over and over again-this is a good one when I have lots of veggies to get rid of!
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Penne Pasta with Spinach and Bacon

Reviewed: Feb. 15, 2010
I made this exactly as recipe stated. I understand the first reviewers comment about not judging fairly, as judging based on changes so my rating is for the original recipe, exactly as stated. I found it to be bland, missing something. I didn't want to throw it all out, so I tried to save it. I poured most of the bacon grease out of the skillet and then wilted the spinach. I used about 3/4 lb. of bacon, and then added a little mayonnaise to the finished pasta. It was almost like a BLT pasta! With the changes I made, I would give it 5 stars.
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Photo by Abbey

Chocolate Covered Strawberries

Reviewed: Feb. 13, 2010
Very yummy, made these for Valentines Day for DB and myself. Delicious, we both loved them. Thanks for a great recipe!
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3 users found this review helpful

Displaying results 81-100 (of 141) reviews
 
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