misserin13 Recipe Reviews (Pg. 1) - Allrecipes.com (10340625)

Cranberry Nut Granola Bars

Reviewed: Dec. 11, 2011

Terrific granola bar! To make it non-dairy, I used one can of coconut milk and 3 tbsp honey. I also used flax seed, millet and sunflower seeds in place of the mixed nuts. Good for the whole family!

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This cupcake has a good pumpkin taste, but the butterscotch pudding adds a sweetness that is unnecessary. I felt the consistency was a bit too moist, and I had to bake the cupcakes about 4-5 minutes longer than instructed. The candied ginger chunks are a nice texture add to the finished cupcake. I will try this cupcake base again without the butterscotch next time.

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3 users found this review helpful

Pumpkin Mochi

Reviewed: Nov. 25, 2010

This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize you've eaten half the pan and you still want more! I add 1 teaspoon of pumpkin pie spice, which seems to cut the sweetness a touch and make it even more like pumpkin pie and spice cake had a delicious, gooey baby.

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3 users found this review helpful

Cincinnati Chili I

Reviewed: Feb. 21, 2009

We started making this chili from this very recipe about a year ago and it is consistently a favorite meal. The chili is hearty, well-seasoned and very tasty. This chili has converted me to the "chili has no beans" side of the chili fight.

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4 users found this review helpful

Biscuits with Ham Butter

Reviewed: Dec. 20, 2008

I used the biscuits from this recipe to try and switch up my biscuits and gravy - and also because I was missing ingredients for my favorite biscuit recipe. The biscuits have a nice taste, but their consistency is a bit spongy and doughy instead of flaky. I will probably try to see what happens with this as a base the next time I make biscuits, but I generally prefer a flakier biscuit. They do a fine job of sopping up gravy, however.

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1 user found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 29, 2008

Excellent use of the last bit of cooked, pureed pumpkin from the Turkey Day cheesecake. Moist, dense, delicious pancakes. Sure to become a traditional post-feast breakfast favorite in my home.

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Sesame Peanut Noodle Salad

Reviewed: Oct. 31, 2008

I made this for a potluck at work and received rave reviews. I made a double batch of the recipe to serve over 20. I poached 6 boneless, skinless chicken breasts and shredded them, then added them to the final salad. I also added two more tablespoons of black tea to the peanut butter to cut the peanut flavor even further. This recipe works well with a peanut butter that is not sweetened. If you don't like Thai flavor combinations, this may not be for you. I love peanut sauces, and love the fact that this recipe is relatively inexpensive to make. I will absolutely be making it again.

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25 users found this review helpful

Mint Buttercream Frosting With Dark Chocolate Glaze

Reviewed: Oct. 30, 2008

As others noted, the mint frosting is very sweet but is well-cut by the chocolate glaze. I was not pleased with the consistency of the frosting - I sifted my powdered sugar but the frosting is separating a bit, definitely more fluffy than creamy. I tried pouring the glaze over frosting piped on cupcakes. Luckily, they are for a Halloween potluck, so the melting, Joker-esque, toxic waste look is a win.

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Spicy Avocado and Lime Vinaigrette

Reviewed: Sep. 9, 2008

This dressing was my finishing touch on a salad with lettuce, spinach, peppers and "Beer Lime Grilled Chicken", also on this site. The flavors were very nice and complimented the chicken well. The dressing comes out creamy and tangy, with a nice hit of heat on the end. This is going in my permanent rotation for a delicious and healthier alternative to a cream-based or mayonnaise-based dressing.

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11 users found this review helpful

One-Dish Rockfish

Reviewed: Apr. 1, 2008

This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks down significantly. Five cups of spinach really means five cups of spinach. The cooking dish will start to look ridiculously full, but keep adding that spinach because it reduces down to a fairly small bed once cooked. We second-guessed the amount and ended up sadly short on spinach.

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24 users found this review helpful

Tomato Rice Stew

Reviewed: Mar. 21, 2008

I used this recipe as a guideline for a last-day-before-payday meal to clean out the fridge and was quite pleased with the results. I started out the alterations with 1/2 c finely chopped onion in about 3 tbsp butter in the bottom of the stock pot and proceeded to add whatever was open and needed to be used in the kitchen. I substituted chicken stock for water, used about 12 small yukon gold potatoes and added kidney beans, lots of black pepper, 1/2 tsp of chili powder and about 1/2 c of red wine from the bottom of the bottle - all of which combined with the recipe to make a nicely-flavored soup. The soup is quite hearty, filling and was even better on day two as lunch. I was pleasantly surprised with the results and recommend this recipe as a guideline that can be liberally altered to your own tastes. I may even try some chicken next time.

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8 users found this review helpful

Hockey Pucks

Reviewed: Dec. 13, 2007

This was one of the most popular treats at my office holiday potluck. I used colored candy sprinkles over all the pucks before the chocolate set to make them look festive and cheerful. I was asked for the recipe over and over. I tried melting white chocolate chips to make tuxedo pucks, but the chips didn't melt correctly. The semi-sweet baking chocolate melted perfectly in the microwave and was rich, but not too sweet. I used low-sodium crackers to avoid over-saltiness. An additional note - if you have a very oily or creamy peanut butter, the cracker sandwiches can get really messy. Next time I will let the peanut butter get a bit more solid in the fridge before beginning the assembly process.

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1 user found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Dec. 13, 2007

I have made this twice so far this holiday season and have heard nothing but effusively glowing reviews. I make some minor alterations; like many other reviewers, I add more spices. I find that a little more than 1 tsp cinnamon and 1/2 tsp each of cloves, allspice and ginger bring more of a pumpkin pie spice flavor to the pumpkin cheesecake mixture. If you can find a triple-ginger cookie to use for the crust I highly recommend it. My favorite brand has candied ginger chunks in the cookies and it adds a bit more snap to the crust.

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3 users found this review helpful

Four Egg Yellow Cake

Reviewed: Dec. 3, 2007

I tried this recipe last week for some bake sale cupcakes and was disappointed. I followed the recipe exactly, and at the end of mixing was concerned at the look of the batter. The cupcakes didn't rise very well, the tops of the cupcakes got crunchy and the sides of the foil were coated in melted shortening. They looked more like corn muffins than cupcakes. instead of rising well, the cupcakes flattened out on top and stuck to my baking tins, making cupcake extraction very difficult. They tasted okay, but not good enough for me to want to try this recipe again.

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Bread Pudding with Whiskey Sauce

Reviewed: Nov. 26, 2007

I had to make a couple of modifications, as I was making this the same day I needed to serve it. I diced the bread, then spread it on baking sheets and toasted it in the oven at 300* for about 10-15 minutes. I used peaches from a jar, because they are not in season in my area. I cooked the apples in a pot on low for about 15 minutes with a pinch of cinnamon and a pinch of nutmeg. I also used half-and-half on the recommendation of another reviewer. The whiskey sauce is the crowning glory of this recipe. It is well-balanced, delicious, and great also on apple crisp! The recipe was easy to follow and I received glowing compliments on the dish. This is a wonderful alternate to pie this holiday season.

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Light Oat Bread

Reviewed: Oct. 30, 2007

Simple and delicious. I did not use a bread machine for this recipe. I altered the flour to 1 c whole wheat and 2 c white, then added about 1/2 c corn meal for texture. The bread was hearty and went wonderfully with chili. This is going to become a fall/winter staple in the house.

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4 users found this review helpful

Chocolate Frosting I

Reviewed: Oct. 17, 2007

This frosting was delicious. Absolutely perfect on a simple white cake.

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Black Forest Cake I

Reviewed: Oct. 13, 2007

I made this recipe for my boyfriend's birthday at his request. I modified it gently into cupcake format because I have a cupcake fetish. The cake was delicious, the cherry topping and whipped cream spectacular. My only adjustment to the recipe itself was adding an egg - a nod to the cupcakes - but I was very pleasantly surprised by this cake and found it pretty easy to make. For my purposes, I had a lot of leftover cherry topping and whipped cream - I ended up making a parfait with the cupcake tops. This cake does rise pretty well - if you're thinking about going the way of cupcakes, I would make sure to fill the cups barely 1/2 with mix.

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70 users found this review helpful

White Bean and Lamb Soup

Reviewed: Oct. 11, 2007

This is a fragrant, delicious treat. The chopping is the most time-consuming part. We did the prep last night while cooking dinner, then let it simmer while we watched tv, then put containers in the fridge overnight. It reheats very nicely and makes for a spectacular lunch that made the rest of my office jealous! I did not use the feta and spinach garnish, but a toasted slice of a dark wheat bread went very nicely with the flavors in the soup.

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2 users found this review helpful

Heavenly White Cake

Reviewed: Sep. 29, 2007

Spectacular. I will never go back to boxed white cake mix. I have a cupcake obsession, so I followed directions almost exactly - I only altered the recipe to add an extra egg white. The cupcakes were fluffy and fantastic. My office was shocked that this was a scratch cake recipe. I had one coworker who refused to believe I didn't buy them from a bakery. I did use cake flour and I sifted the living daylights out of it. I recommend this as an easy stand-by for an intermediate baker, or someone who is ready to try scratch cakes while following the directions carefully!

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2 users found this review helpful