CookinTornado Recipe Reviews (Pg. 1) - Allrecipes.com (13821764)

Homesteader Cornbread

Reviewed: Jan. 17, 2011

Excellent recipe! Very moist. Used honey instead of sugar, otherwise kept everything else as written. Baked in muffin pan for 27 minutes, until muffin tops were golden brown.

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24 users found this review helpful

Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

Reviewed: Sep. 10, 2010

Delish! Even my 2 & 3 year olds liked it! If you want an actual "sauce" to pour over cornbread then you will need to use much more yogurt. I made the following changes: 1. Used 2 cups of yogurt. 2. Used green onions. 3. Instead of dried cayenne pepper I chopped up 1 jalapeno pepper and 2 chili peppers. I serve this over the "Excellent and Healthy Cornbread" recipe from this site. (even more yogurt, yay!)

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1 user found this review helpful

Breakfast Casserole

Reviewed: Jun. 7, 2010

Wonderful! I made this recipe as directed, and took a tip from another reviewer and rinsed the pork in hot water to remove the grease. I added frozen spinach (chopped in the food processor) to the egg mixture. It floated to the top and baked really nice and crip on top of the casserole. Looked delicious and tasted better than any egg casserole I've ever made!

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1 user found this review helpful

Creamed Chicken for Biscuits

Reviewed: Jun. 7, 2010

Excellent! I made this into a casserole by baking biscuits on top (baked the creamed chicken in the oven at 350 for 20 mins until bubbly, then dropped balls of biscuit dough on top and baked for another 15 mins). I had whole milk on hand, so I substituted it for heavy cream. I doubled the garlic powder and black pepper and added basil and a few dashes of cayenne pepper for flavor (no spiciness could be detected). I used a peas/carrot mix and added some corn. Totally fattening, but rave reviews from my family!

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1 user found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Jun. 7, 2010

Very fresh tasting- it was a huge hit! I didn't have dry ranch mix, so I reduced the mayo to 1/2 cup and mixed it with 1/2 cup bottled organic ranch dressing. I used black pepper instead of garlic pepper because it's what I had on hand. I omitted the olives and added 1 cup of frozen mixed peas/carrots, plus 1 cup of chopped cucumber. Next time I will double the bacon, because I chopped it up with a scissors and didn't use any of the pure fat pieces. I will keep this as my staple pasta salad recipe!

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2 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jun. 7, 2010

After reading several reviews, I changed a few things and this cheesecake came out PERFECTLY! CRUST: I doubled it by using 2 cups of Oreo crumbs. I only used 5 Tbs. of butter because Oreos have cream, and I omitted the sugar. TO CUT THE PREP TIME IN HALF: I used a 10oz jar of raspberry jam with seeds, heated in the microwave for 15 seconds to make it more saucy. I also simply melted the white chocolate in whole milk(had it on hand instead of half & half) over low heat in a saucepan while I was preparing the crust. FOR BAKING: I covered the bottom of my springform pan with foil and baked it in a water-filled cookie sheet at 325 deg. for 1hr 15min. Then I turned off the oven and kept the cheesecake in the oven until the oven was room temp. Then I let the cheesecake cool completelty on the counter, and finally put it in the fridge overnight.

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5 users found this review helpful

Creamy Hot Cocoa

Reviewed: Nov. 16, 2009

Excellent flavor and very easy to make!

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Duke

Reviewed: Aug. 3, 2009

VERY GOOD! I've made this recipe twice and plan to make it a staple whenever we have excess cucumbers from our garden. I cut the recipe in half and it still yielded 2-3 cups of dip. I added twice the amount of dill and 5 dashes of hot sauce (still a very cool refreshing dip- it just added more flavor). Do not use a blender or food processor or the constency will be too soupy. Chop and mix by hand and the dip will be perfect for veggies, chips, or spreading. My favorite way to eat Duke is rolled up inside flour tortillas! YUM!

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3 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 30, 2009

Admittedly I probably botched this recipe. I cut the sugar in half thinking it would be fine since I used sweetened applesauce in place of 1/2 the oil. I also didn't make the frosting since we normally don't frost brownies. They ended up with a distinct veggie taste...which we didn't mind, but they could have been way better if the flavor was more subdued or nonexistent. Since this is a nutritious brownie recipe and a good use for extra zucchini from the garden I will try making these again; but I will definitely add the full amount of sugar and frost the brownies thickly.

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1 user found this review helpful

Carrot Cake III

Reviewed: Jul. 30, 2009

i made the cake in a bunt pan and it turned out pretty and delicious! I used coconut oil and limited the sugar to 1 cup brown and 1/2 cup white in the cake. The cake turned out delicious- very moist. For the frosting I cut the powdered sugar in half to 2 cups. It was the BEST cream cheese frosting I've ever had- and still very sweet! Next time I will add even less powdered sugar. I did not use walnuts. I highly recommend this recipe for families since it doesn't have raisins, coconut, or pineapple- as long as everyone likes carrots no one will be picking anything out!

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2 users found this review helpful

Curried Zucchini Soup

Reviewed: Jul. 30, 2009

I added 2 chopped apples to the onion & curry mixture (idea from a similar recipe I saw) and added some sour cream at the blending stage. Next time I will add potatoes or rice to make it more hearty. Overall a healthy and good recipe to keep around during the summer to use up excess zucchini from the garden.

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0 users found this review helpful

Secret Ingredient Pico de Gallo

Reviewed: May 9, 2009

Good. Not great. I didn't think the pickles added much "zip"...but I guess I could have added more. I served the Pico as a side to "Addictice Sweet Potato Burritos" from AllRecipes and the fresh/spicy flavor complemented the sweetness from the burritos well.

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1 user found this review helpful

Churros

Reviewed: May 9, 2009

Very good- but not easy. The dough was simple to make. I let it cool before placing it into my Wilton's pastry bag. The bad didn't break like other reviewers mentioned...maybe because Wilton makes very high quality bags. The difficult part was making the perfect size and frying them for the right amount of time. I used an entire batch of dough just trying to get the size right. My churros came out too thin with a star decorating tip (almost like french fries) so I snipped the pastry bag opening to get the star tip out but then the churros were too thick and didn't cook all the way through. I used a new pastry bag for my second batch of dough and snipped the opening a little smaller and then the churros turned out perfectly! They tasted great.

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Addictive Sweet Potato Burritos

Reviewed: May 9, 2009

Awesome! I made a casserole out of this and everyone thought it was DE-LISH. I added green peppers to the bean mixture and used only half the water. I layered the ingredients (beginning with sweet potatoes) and ended up using 3 tortillas which I cut into squares for easier serving. I baked the casserole at 350 for 1/2 hour. Served with a side of "Secret Ingredient Pico de Gallo" and "Churros" for dessert (both from Allrecipes).

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Spinach Brownies

Reviewed: Apr. 21, 2009

I rarely make a recipe without skimming most of the reviews, but this time I was in a hurry and decided to rely upon the positive star rating and make the recipe exactly as it's written. Big mistake! I boiled the spinach and set it aside just as the recipe states. My intuition/cooking sense told me "drain the Spinach" but I was in a hurry and didn't want to flop the appetizer so I re-read the recipe and it says nothing about draining the spinach. I poured the spinach/water into the batter and hoped the mixture would somehow turn out okay even though it looked entirely too runny. I let it bake for 50 minutes and it still wasn't firm. Turned out to be a decent veggie side dish, but this recipe needs to be changed!

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Three Cheese Garlic Scalloped Potatoes

Reviewed: Apr. 21, 2009

A-MA-ZING! I made this recipe without any changes for Easter dinner and all of my guests said these were the best scalloped potatoes they have ever eaten- hands down! Very cheesy and filling. Extremely fatty and a little pricey...but PERFECT for a holiday/special occasion.

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1 user found this review helpful

Banana Banana Bread

Reviewed: Mar. 10, 2009

This banana bread is excellent. I always bake mine in a bundt pan which makes a pretty presentation when we have guests for breakfast.

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1 user found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Mar. 10, 2009

The BEST BROWNIES!! The chocolate flavor is very pure since the recipe calls for a whole cup of cocoa. The chocolate chips stay melted and gooey up to 3 hours out of the oven...perfect for bringing to parties. The only negative is that these brownies are more expensive to make than most others- but they're worth it in my opinion!

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1 user found this review helpful

Traditional Mashed Potatoes

Reviewed: Mar. 10, 2009

Good base recipe for mashed potatoes! I've made these several times. I usually make 12 servings because they're just as good reheated. I've added sour cream a couple times as well as rosemary and garlic- versatile recipe, but doesn't need a thing added for plain traditional potatoes.

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Asparagus Parmesan

Reviewed: Mar. 10, 2009

The asparagus paired with the parm cheese is a perfect combination! Cooking for 10 minutes was just right- the aspargus was very tender and flavorful. I will use this recipe again and again.

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2 users found this review helpful