Cookie Recipe Reviews (Pg. 2) - Allrecipes.com (16848146)

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French Beef Stew

Reviewed: Oct. 8, 2010
It was fine until the Dijon mustard was added, just before serving. We LOVE Dijon mustard on sandwiches, etc. However, in this stew, it surprisingly tasted strongly of just the vinegar in the mustard. To salvage 'the stew' with all the veggies and two pounds of tender stew meat, I literally rinsed off the sauce! And, made another totally different but delish meal, without that vinegar taste. Won't make again.
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18 users found this review helpful

Pumpkin Casserole

Reviewed: Oct. 6, 2010
Have made this several times. To fit my rectangular casserole dish, I make one and a half times the recipe (easy)... When I do that, I use One Large Can LIBBY'S Pumpkin Pie MIX (has the sugar and spices already in it!), a 'scant' 3/4 cup Bisquick, 3 eggs, 2 capfuls vanilla, 2 small [5 oz.] cans evaporated milk (non-fat, when I can find it; or one large can)... 1-1/2 sticks melted butter... We like 'the taste' of a pumpkin pie with this casserole, so I do not add additional cinnamon [my Pumpkin Pie Mix already has the spices in it] ...However, I do add a cup of Splenda, [because the first time I made it, I forgot the pumpkin pie 'mix' already had sugar, but it was so delish with the additional Splenda, I just keep doing it the same way (optional)]. --> I USE A WHISK, so it is all MIXED WELL (I whisk the eggs first) - I bake mine in a convection oven, so I just 'test' for doneness as I would a custard pie... Try not to overbake, because it will 'set up' nicely after it is removed from the oven, but make sure it has baked 'enough'... Also, reheats well in the microwave. We like this with our meal, but it is also good cold! Yummy.
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13 users found this review helpful

Potato Garlic Soup

Reviewed: Aug. 30, 2010
Wonderful. Reminds me of a soup we would find in a little French bistro; all you need to accompany is a fresh baguette/cheese or ham sandwich with a light schmear of Dijon mustard on a croissant. I made this lovely soup for our ‘lighter meal’ of the day. Next time, I may use some crumbled crisp bacon as a garnish. Delish as is, but on a future day, will keep the recipe exactly the same except to add a few cut up tender, fresh asparagus to the pot with the potatoes, etc. After the puree, I think the flavor and color added from the asparagus would be délicieux. Thank you Ken from California for this wonderful recipe. I already have the ingredients to make this again, soon. My DH loved it and had two bowls.
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20 users found this review helpful

Ranch Burgers

Reviewed: Aug. 25, 2010
We like most everything Ranch flavored, but did not care for these. Also, with the crackers/egg, it was like meatloaf instead of a hamburger (and I used quality meat). I won't make them again.
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14 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Aug. 18, 2010
We love this soup. I use sliced red potatoes, probably more Italian sausage, and finish with nonfat milk, not cream. I keep a carton of NO MSG, organic nonfat chicken broth in my pantry for this soup, but if I do not have quite enough, I use a chicken bouillon cube and water. Also, reheats well.
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17 users found this review helpful

Scalloped Corn

Reviewed: Aug. 18, 2010
We like this. Reheats well in the microwave (even when I have frozen this, it reheats very well in the micro.) The Jiffy Corn Muffin Mix has enough sugar, so I do not add extra sugar.
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17 users found this review helpful

Nutella® Cheesecake

Reviewed: Aug. 14, 2010
We love cheesecake and Nutella separately; However, this recipe was way too sweet for us. Also, the flavor of Nutella is barely there with all the cream cheese. I had to throw most of it away because no one wanted more.
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17 users found this review helpful

Waikiki Meatballs

Reviewed: Aug. 14, 2010
My whole family loves this recipe. I BAKE my meatballs for 30 minutes at 350 degrees on a foil-lined baking sheet (sprayed with Pam) for easy clean-up [the meatballs don't 'break apart' this way, and baking them makes this low-fat]. While the meatballs are baking, I cook plain jasmine rice and make the sauce. ---> I USE JUST A SCANT 1/4 CUP white vinegar… I add more chopped green bell pepper (personal preference) and add two ‘flat’ cans of unsweetened pineapple chunks (I often cannot find the larger cans of unsweetened pineapple chunks)… When the meatballs are done baking, I use tongs to add them to the sauce, carefully fold them into the sauce, and serve over rice. Delish. Wouldn't change anything else! Reheats very well also.
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14 users found this review helpful

Milk Braised Pork Loin

Reviewed: Aug. 14, 2010
Moist, tender, flavorful ...a whole new cooking method for me; We love pork, but I do not like "dry" pork roast. This recipe is very easy and basically foolproof. I followed the recipe exactly; also followed your suggestions given under the Reviews, below. (Yes, we used a pork loin roast, not tenderloin.) The "cooked down nutty brown savory kernels" made its own BEST-tasting gravy "as is" without having to add a single thing! -- Using chopped fresh rosemary was also essential; adds a subtle flavor! Thank you Ken from CA! I am happy to have your recipe!
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35 users found this review helpful

THE BEST Parmesan Chicken Strips!

Reviewed: Aug. 14, 2010
Delish; my husband loves these, as do I [have already made this recipe a few times!]! I use melted Smart Balance with a little butter. The first time I made these, my pan was too small; they still tasted great but needed to be more spread out. The spices are perfect; ---> I use Bisquick, which is excellent for this recipe! Freshly grated Parmesan tastes wonderful. I often use chicken tenders instead of cutting up boneless chicken breasts. THANK YOU Housewife-in-Training. We will continue to make these again and again!
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17 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Aug. 14, 2010
So good. I add the zest and juice of one lemon and double the lemon extract. Bake on parchment paper (essential) and leave enough room inbetween the cookies, as they spread nicely while being baked. - After they are all totally cooled, I store/single-stack them in a tall, round clear container with a lid. ---> They look wonderful stored fresh that way, but do not last long at our house!
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16 users found this review helpful

Baked Chicken Reuben

Reviewed: Aug. 14, 2010
We did not care for this. Surprising, because we like all the ingredients by themselves and with other things; But for us, they did not taste good together in this casserole recipe; So, I ended up using the left-over chicken in another recipe (the chicken was moist and easy to shred).
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12 users found this review helpful

Displaying results 21-33 (of 33) reviews
 
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