vatech90 Recipe Reviews (Pg. 1) - Allrecipes.com (1063981)

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Zucchini Brownies

Reviewed: Jul. 13, 2015
I followed this recipe to the letter and I thought it was very good! It turned out very fudgy and chocolatey. The only minor issue I had was that it was too sweet. I might cut back the sugar the next time I make them. My son ate them and didn't even know they had zucchini in them! The batter was very, very dry looking. Adding the zucchini helped put a little moisture into the batter before baking, but it does add the right amount of liquid when it bakes so do NOT add liquid or eggs. I added the icing to disguise the bits of zucchini, but otherwise I would have left it off they were that good.
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Summer Squash Puffs

Reviewed: Jul. 4, 2015
I had the same issue as another reviewer had with my squash being a little too watery even after draining it well, but I added a little more of the other dry ingredients. My family loved these! They're a cross between a hush puppy and fritter. I'm going to play around with the veggies and spices to see what fabulous combinations I can come up with. Thanks for an awesome recipe!
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Aussie Chicken

Reviewed: Apr. 5, 2015
This is really good chicken. I didn't have season salt so I used Big Fat Jerry´s Brand X seasoning which we use on everything. I halved the sauce and just cooked the chicken in it with the bacon and cheese (didn't have mushrooms). I've never had the Alice Springs Chicken at OB so I can't say if it's similar, but I do like this one.
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Outrageous Chocolate Chip Cookies

Reviewed: Apr. 5, 2015
I tried these because everyone wanted something sweet and I was looking for something quick that I had the ingredients for. I was hopeful by all of the great reviews, but I've been disappointed by reviews before. Not this time! These cookies are quick to fix and everyone who ate them said they were the best chocolate chip cookie. I thought the texture of the oatmeal would be more prominent, but it wasn't. The peanut butter was a nice addition without being overbearing. The only thing I might change if it were just me would be the amount of sugar. I thought they were a bit too sweet, but then I'm not normal.
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Peppermint Meringues

Reviewed: Feb. 20, 2015
These were so easy and pretty. I piped mine with a pastry bag then sprinkled crushed candy canes on them. I did add the teeniest amount of extract to the first batch and I wish I hadn't. It gave them a weird aftertaste. The others were fine and melted in your mouth.
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Popularity Cookies

Reviewed: Feb. 20, 2015
I have made these twice so far and both times they have disappeared in no time! They are so easy to make and taste just like my favorite...Heath Bars! You'd never guess they were made with saltines.
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Broccoli and Ramen Noodle Salad

Reviewed: Jan. 29, 2015
I really loved this salad. The only thing I changed was the oil & vinegar. I used olive oil and balsamic vinegar, but other than that I followed it according to the recipe. I think the more it set, the better it tasted. Besides a small bowl eaten by my daughter, I wound up devouring the whole thing myself over a couple of days.
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Dip For The Stars

Reviewed: Dec. 21, 2014
This dip/spread is amazing! It definitely deserves all the accolades it has been receiving. I went the way many other reviewers did and used sun dried tomato spread. After reading that the recipe made a lot, I decided to make it into two separate molds so I could take it to two different parties over the holidays. It was a hit at both and gobbled up in no time.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 21, 2014
This was the first time I've tried making Biscotti. Not only was this recipe extremely easy, it tasted amazing! I used chopped pecans since that's what I had on hand, but other than that I followed the recipe exactly. Everyone who tried it said it tasted better than the kind they had bought at those pricey coffee houses. Next time I'll try it with chocolate drizzle or different types of nuts/fruit. Thanks for a great recipe!
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Champagne Cake I

Reviewed: Sep. 30, 2014
This is one of the BEST cakes I've ever made! I used a full cup of Moscato instead of Champagne and the flavor was wonderful. I used eggs from our chickens which vary in size so I added an extra white to make sure I had enough. If you put your bowl and whisk attachment into the freezer until you're ready to whip your whites, it won't take very long to get them to reach stiff peaks. I didn't have any problems with the cake being "crumbly". Mine turned out very dense and moist and the texture was perfect. I made a light butter cream icing and topped it with fresh raspberries and blueberries. The manager of the restaurant we were at said it was one of the best cakes she'd ever tasted. Thanks for a great recipe!!
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Photo by vatech90

Marshmallow Fondant

Reviewed: Jun. 23, 2014
I've never really tried to work with fondant before and I wanted to make a cake for a bridal shower so I gave this recipe a try. It was really easy and turned out great for a first timer. I did as another reviewer suggested and used marshmallow fluff and used my Kitchenaid mixer with the dough hook and it came together quickly. I added the gel color to the marshmallow fluff then added the powdered sugar. I popped it into the freezer for about an hour then kneaded it on a mat with a little cornstarch and it was pretty smooth sailing. I did put a crumb coat or "dirty ice" my cake and put the layers in the freezer to set up while I made the fondant so it would have something to adhere to and the cake would be firm enough to play around with. All-in-all not a bad experience for my first foray with fondant.
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Photo by vatech90

New York Italian Style Cheesecake

Reviewed: Jun. 2, 2014
This cheesecake is wonderful! I've been making another recipe from this site, but decided to try a more "authentic" one. I'm glad I found this one! I'm not sure why others had a problem with the texture or it being too runny. Mine came out smooth as silk and set up perfectly. I turned the oven off after one hour and let it sit for the additional two and when I went to remove it from the oven it was still quite hot. I baked mine in a 10" springform pan and it barely fit. The only thing I did differently was use 16 oz of non-fat greek yogurt instead of the sour cream. I put a triple berry reduction on top with fresh strawberries and dollops of fresh whipped cream. It wasn't overly sweet and the berries were a nice addition.
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Chef John's Quiche Lorraine

Reviewed: Mar. 27, 2014
This is by far the best quiche I have ever tasted. I was a little nervous after reading some of the reviews and seeing people describe the texture as soft or loose. When I think of soft or loose eggs I envision runny egg whites which I agree are gross, but the texture of this quiche is NOT loose like an undercooked egg, it's smoother like a cream cheese. I made it exactly as written...no substitutes and no omissions. I did; however, use Applewood smoked Gruyere. Everything went together quickly and after watching the video (which was quite helpful), the ingredients were perfectly distributed throughout. My daughter took the inaugural first bite and her expression said it all...it's a winner! Thanks, Chef John, for a fantastic addition to my recipe file.
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Oatmeal Peanut Butter Cookies

Reviewed: Feb. 22, 2014
These are great peanut butter cookies! I made them just as written except I added a little vanilla (I add vanilla to everything). I liked that they have more "body" than your run-of-the-mill peanut butter cookie. I used butter instead of margarine so they didn't spread that much and they were very puffy and soft. I used a cookie scoop and got about 50-60 cookies. I did add some chocolate chips to the last couple batches for variety (they were great too). Great recipe!
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Key Lime Cheesecake IV

Reviewed: Dec. 9, 2013
I made this for work and it was a big hit. A co-worker who was raised in Tampa loved it. I used flaked coconut in the crust per another reviewer's suggestion and less lime juice and it came out just right.
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Photo by vatech90

Apple Pie by Grandma Ople

Reviewed: Nov. 27, 2013
This was such an easy and tasty pie! I used a mixture of granny smith and red delicious and it wasn't tart at all. I did as others suggested and made everything ahead and did the syrup last. It didn't say how long to simmer so I just let it cook until it started to thicken slightly. I think next time I'll cut back on the cooking time since it seemed to get "goopy" when I poured it over the crust. I did add cinnamon and a touch of nutmeg to the syrup for added flavor. Thanks for a great recipe!
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Pad Thai

Reviewed: Sep. 6, 2013
I wish I had read (or re-read) some of the reviews before making this because the sauce needed to be tripled (at least). When I saw the amount of noodles vs. the amount of sauce I was like, "uh oh...either I did something wrong or there was a typo or something". I managed to double it in time so nothing was ruined. I adjusted the amount of red pepper since we like ours a little hot. Overall it had a really good flavor. I marked my printed recipe to triple the sauce ingredients so next time I make it I'll remember, but as written I can only give it 3 stars. :(
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Pad Thai

Reviewed: Sep. 6, 2013
I wish I had read (or re-read) some of the reviews before making this because the sauce needed to be tripled (at least). When I saw the amount of noodles vs. the amount of sauce I was like, "uh oh...either I did something wrong or there was a typo or something". I managed to double it in time so nothing was ruined. I adjusted the amount of red pepper since we like ours a little hot. Overall it had a really good flavor. I marked my printed recipe to triple the sauce ingredients so next time I make it I'll remember, but as written I can only give it 3 stars. :(
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Crispy and Creamy Doughnuts

Reviewed: Aug. 23, 2013
Oh wow....I mean it, WOW! Every time I pass a Krispy Kreme I feel myself being drawn toward them like they have their own gravity field, but I resist because I know I can't eat just one and due to tummy issues I can't eat a lot of sweets so I'm cursed!!. I've had this recipe saved for a LONG time and it's been haunting me. I keep telling myself, "they'll never taste the same", or "I'll screw up the recipe and they'll fail miserably". Well, I finally gave in to the temptation and made them tonight and they are AWE-SOME!! I tried to mess them up....twice. I almost forgot to add yeast (i mixed everything in my bread machine), but I tossed it in and the dough came out perfect (darnit!). Then I had an emergency come up and had to leave the dough for a few hours to rise a second time and they STILL came out fantastic! I only ate one but knowing I can make these makes me feel very bad. :)
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