Rosanna Recipe Reviews (Pg. 1) - Allrecipes.com (10712500)

Penne Pasta with Spinach and Bacon

Reviewed: Apr. 5, 2009

Made this last night for dinner and it was fantastic! I pretty much followed the recipe exactly except I used turkey bacon and omitted the tomatoes as I did not have any on hand. Topped this with some fresh parmesan cheese and served with crusty bread.

Was this review helpful? [ YES ]
1 user found this review helpful

Banana Banana Bread

Reviewed: Apr. 5, 2009

I made this as a Christmas favor one year and it turned out great. Bread was super moist and tons of banana flavor. I followed the recipe accordingly.

Was this review helpful? [ YES ]
2 users found this review helpful

Apple Banana Cupcakes

Reviewed: Apr. 5, 2009

This was exactly everything I wanted an apple and banana "cupcake" (I would call it a muffin) to be. I didn't have shortening so I just substituted vegetable oil for that. Didn't have buttermilk either so I used 1/4 cup of milk and added a little bit of vinegar to it. Diced the apples instead of shredding so that there's still a nice texture to the muffin. This recipe comes out super moist and delicious.

Was this review helpful? [ YES ]
3 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Apr. 5, 2009

Not exactly sure where I went wrong with this. The batter was moist but when I baked them, they turned out super dense. Like others suggested, this would taste better with a cream cheese frosting. The flavor of the cookie was good but I didn't care for the texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Trifle

Reviewed: Apr. 5, 2009

Mmm! This was such a decadent recipe that was easy to prepare. Followed the directions pretty straight forward. The only thing I changed was I used fresh whipped cream instead of whipped topping; not a fan of cool whip. I decided to use Heath bars between the layers for an added crunch.

Was this review helpful? [ YES ]
1 user found this review helpful

Hasty Chocolate Pudding

Reviewed: Apr. 4, 2009

I have made this twice now and still haven't gotten the consistency correct. I put in 3 tbsp. of cornstarch, but it was still too thin. However, I thought it would thicken up when I put it in the fridge, but it was a big soupy mess! I tried it the second time and probably put 4 tbsp. of cornstarch and that was way too much...almost jello-like. I'm thinking 3 1/2 tbsp. would be a good combination. I haven't mustered up the courage to attempt this a third time yet. The flavor is great though; very chocolately and smooth texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Fettuccine Alfredo V

Reviewed: Apr. 4, 2009

I stumbled upon this recipe when I first started cooking and it has been go-to alfredo for the past six years. I don't change a thing to the recipe; it is very garlicky, but I happen to love garlic and did not find it cumbersome. The sauce does separate pretty easily if it sits for too long though so make sure to serve immediately.

Was this review helpful? [ YES ]
1 user found this review helpful

Spanish Rice II

Reviewed: Apr. 4, 2009

Great recipe; I have made this twice in the past two weeks. Like many of the previous reviewers suggested, I made some modifications to this recipe. I first sauteed the green peppers and onions separately, set them aside, and then sauteed the rice. It does take about 10 minutes for the rice to get golden brown though. Then I added the veggies back in, added a can of black beans, used chicken stock instead of water, only a heaping tbsp of chili powder and added a sprinkle of cumin. The first batch of rice I made stuck to the bottom of the pan so I suggest stirring the rice a couple of times during the process. I like to add a little cheddar cheese on top before serving.

Was this review helpful? [ YES ]
1 user found this review helpful

Feta Chicken

Reviewed: Apr. 3, 2009

Quick, easy, and delicious! I don't even like feta and enjoyed this dish. Chicken came out super moist and full of flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Vietnamese Salad Rolls

Reviewed: Apr. 3, 2009

I love making salad rolls but it is time consuming. It usually takes me about 1.5 hours from start to finish to make about 15 rolls. In addition to the ingredients listed, I like to add shredded chicken breast, julienne cucumbers, bean sprouts, cilantro and mint.

Was this review helpful? [ YES ]
23 users found this review helpful

Steak Tip Marinade

Reviewed: Apr. 3, 2009

This was only okay for me. I marinaded the steak overnight but the flavors were still a little bit bland. I might attempt this recipe again but possibly add a tbsp. of sugar or honey to the marinade.

Was this review helpful? [ YES ]
2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Apr. 2, 2009

This is one of my new favorite recipes! I have made this more than five times in the past two months and was a huge hit at family gatherings. I used party wings instead, baked them for about 35 minutes or so, until they were caramelized. Great flavor and the chicken remains extremely moist. This also makes perfect leftovers!

Was this review helpful? [ YES ]
1 user found this review helpful

Classic Macaroni Salad

Reviewed: Apr. 2, 2009

This is the second time I have made this salad in the past month and have made adjustments to the original recipe. I scaled the pasta down to two cups but kept the dressing the same; the macaroni does soak up some of the mayo mixture but doubling it makes it perfect when refrigerated! I used 1/3 cup + 2 tbsp. of sugar instead of the 2/3 cup, added two hardboiled eggs, 2 stalks of celery, and a bell pepper. Great, easy recipe! I'm looking forward to trying this with potatoes next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Simple Turkey Chili

Reviewed: Nov. 7, 2008

I made a couple modifications based on the previous reviews. First, I sauteed the onion and garlic until tender. Then I cooked the ground turkey. I would suggest not cooking the meat with the onion/garlic. Instead, cook the onions/garlic first, then remove them from the pan, add a little oil, and cook the turkey until done, and then add the onion back in. That way, the turkey can get golden brown and you'll get those little bits at the bottom of the pan, and deglaze it when you add the liquid. I mashed up only half a can of the kidney beans and left the remaining ones whole. Only added one cup of water with the crushed tomatoes, however, I like my soups really thick so I might consider adding even less than that next time, or just using some chicken stock in place of the water. Didn't have any paprika or oregano at home so I omitted that, but I would probably leave the oregano in for extra flavor. Then at the end, I added 2 ears of frozen corn towards the end of cooking. I would really suggest adding corn; it gives the chili an extra punch of flavor. Not a bad chili considering how easy and fast it is.

Was this review helpful? [ YES ]
12 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Oct. 29, 2008

Absolutely delicious marinade! I did not grill these but instead I used chicken tenders, cut them into bite sized pieces and marinated the meat with some green peppers and onions. I doubled the mixture and let it sit in the fridge for two hours or so. I ended up just stir-frying this; you definitely want to double the marinade if are cooking this on the stove but I added the extra sauce at the end so the chicken got nice and golden brown. Chicken was super tender! Served this over rice and it was delectable. I've only found this recipe two weeks ago and I've already made it four times!

Was this review helpful? [ YES ]
2 users found this review helpful

Oven Roasted Potatoes

Reviewed: Oct. 29, 2008

I was actually a bit disappointed in the recipe. I used russet potatoes as it was the only kind I had. Then I used the recommended amount of oil plus another generous helping, added salt, black pepper, three cloves of garlic, and some dried basil. They had good flavor but I had a huge problem with them in the oven. Baked these at 350 degrees for 45 minutes or so like a reviewer suggested. These potatoes were stuck to the bottom of the pan after 10 minutes or so even with all the extra oil I added, so I would check up on them probably every five minutes and give them a good toss. Additionally, the garlic that I minced up got burnt in the process; they do give the potatoes a nice aroma though so next time I might leave them whole. Needs so tweeking but with modifications, this could be a really easy and delicious recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jul. 20, 2008

Instead of baking the sauce onto the chicken, I just pour the sauce over some already cooked grilled chicken. Since I did not bake the chicken with the sauce, the teriyaki sauce turned out too thick and sticky so I thinned this out with a couple extra tablespoons of water at the end. And as other reviewers suggested, I used brown sugar instead of the white. I served this with rice and some grilled onions and peppers. I also topped it with fresh cilantro and that added color to the plate and a refreshing bite to the dish.

Was this review helpful? [ YES ]
1 user found this review helpful

Asian Chicken Salad

Reviewed: Mar. 20, 2008

This is absolutely one of my favorite salad recipes! I have made this many times and tweek this depending on what I have on hand. I usually shred one carrot, add some celery, cucumber, cilantro, bean sprouts, mandarin oranges, and fresh button mushrooms. The fried noodles found in a can are easier than frying your own... or sometimes I add some slivered almonds to add a bit of crunch. Also, instead of using iceberg, I prefer to use romaine/spinach or a spring green mix. The dressing is absolutely delicious but I usually halve the amount of oil used in the recipe to make it healthier; doesn't make a difference! I've made this both with seasoned and unseasoned rice vinegar and I prefer the seasoned one in this recipe. Definitely a keeper!

Was this review helpful? [ YES ]
259 users found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 27, 2007

Based on the reviews for this recipe, I expected a spectacular cookie, but these were only okay. I listened to the other reviewers that suggested cutting down the sugar so I used 1/2 c. each of the brown and white sugars. However, they were definitely lacking flavor, and the peanut butter was too overpowering. I suggest using 3/4 cup of the brown sugar along with the 1/2 cup white sugar and maybe a little extra vanilla. I also used a cookie scoop to drop the cookies but I guess they don't really spread so I had to flatten the cookies half way through baking. I used a whole bag of mini peanut butter cups, chopped them up and stuck them in the freezer for about 15 minutes. The texture of the cookie is nice, and the batter was really moist... just needs the given amount of sugar.

Was this review helpful? [ YES ]
1 user found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Dec. 20, 2007

These were delicious! I didn't really bother measuring the ingredients so I just used a whole jar of reduced fat peanut butter, which I believe came shy to 2 cups. I listened to the other reviewers and substituted half the sugar for the brown sugar. Added an extra 1/2 tsp. of vanilla. Forgot the salt but didn't make a difference. They were pretty crumbly when I took them out of the oven but I let them sit for about 15 minutes in the pan before removing them onto racks and they hardened a bit. They came out soft and chewy and very peanutty. Perfect for the holidays!

Was this review helpful? [ YES ]
2 users found this review helpful