RDAYK Recipe Reviews (Pg. 1) - Allrecipes.com (1611673)

Apple Crisp II

Reviewed: Mar. 9, 2010

By far the best apple crisp recipe! The topping is so yummy, crunchy with carmelization. I used triple the cinnamon from my cinnamon grinder for extra flavor. I also had to bake for an hour to get the apples to be soft. It was heavenly with vanilla ice cream. The hard part is not eating a gluttonous amount, as it's so yummy, it's hard to put the spoon down!

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2 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Feb. 14, 2010

Reliable brownie recipe, made twice and came out great each time. Next time I will double the recipe, as it doesn't make 16 brownies, more like 6. I did make some chances to lower the calories - used 1/4 butter, melted, and mixed in 1/4 cup of plain lowfat yogurt or unsweetened applesauce, and used this combo instead of oil. I also used 18 packets of Splenda instead of the 1 cup of sugar, since I don't like overly sweet brownies. Each time mine came out more cake-y than chewy, but still delicious. Maybe not the best in the world, but pretty good and simple and easy to lighten up by substituting the oil and sugar for low-cal equivalents.

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Black-Eyed Pea Salad II

Reviewed: Jan. 22, 2010

I had a package of steamed black-eyed peas that I didn't know what to do with, so I gave this recipe a try. It was delicious! I cut the recipe in half since I'm single, but I still used 1/2 an onion as 1/4 of an onion just wasn't enough. All the other ingredients I just cut in half. I also used oil-packed sun-dried tomatoes, so I drained and chopped them without pouring the boiling water, since they were already quite soft. I used fat-free feta cheese to cut the calories a bit. Altogether this was a fantastic high-protein and very nutritious salad. Would be great for a light lunch or supper in the summertime, and for potlucks, especially if there are vegetarians. Thanks for an awesome recipe!

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16 users found this review helpful

Smoked-Trout Spread

Reviewed: Jan. 11, 2010

This makes a tasty appetizer that I enjoyed on crackers, would probably also be good as a sandwich spread or on bagels. I didn't puree mine, just diced the celery very fine, grated the onion, and mashed up everything with a fork. I also used cottage cheese instead of ricotta. I wasn't sure if my lack of a food processor would make this turn out okay. I had my doubts but the end result was quite tasty!

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Maple Salmon

Reviewed: Dec. 27, 2009

Amazing flavor for such a simple recipe! I marinated a pound of salmon in plastic baggie - doubled the recipe because I like a lot of sauce. Instead of discarding the marinade, I poured it over the salmon and baked it for about twenty minutes, until the sauce thickened. It was delicious! Very savory and not too sweet because of the soy sauce and garlic. My new favorite salmon recipe.

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Russian Tea Cakes I

Reviewed: Dec. 24, 2009

I love this recipe! These are the most delicious cookies. I always bring them to parties and give them as gifts and people love them. The dough is a little dry, so I added a few tablespoons of water to help it come together. I like to flatten mine so they are discs rather than balls. I think they stay crisper that way, if you are not going to eat them all right away. Which is difficult, as they are scrumptious!

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Oatmeal Blueberry Muffins

Reviewed: Jan. 26, 2009

This is a superb blueberry muffin recipe. I like that it's low in sugar and uses oil instead of butter. I used olive oil and Splenda since I'm watching the calories, and olive oil is very healthy, as are the oats. I soaked the oats in the milk as recommended as I was afraid they might be too dry otherwise. I am not sure if this made a difference but they did turn out fantastic. The tops were nicely browned and crunchy from the oats, but the insides were tender and fluffy. They were plenty sweet so I might reduce the sugar to 1/4 cup next time. Definitely a keeper.

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1 user found this review helpful

Blueberry Crumb Muffins

Reviewed: Oct. 1, 2008

Surprisingly good muffins - I had some doubts as the recipe uses oil instead of butter. They taste just as rich, light, and fluffy as the butter versions of blueberry muffins. I did use a little less blueberries than the recipe called for - next time I might coat the blueberries in flour as the batter turned purple, but they were no less delicious. I'd also cut down on the crumb topping as there was way too much - the topping probably needed a little less butter as it was more moist than crumbly. Overall fantastic recipe and it's my new favorite for blueberry muffins.

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Banana Bread VIII

Reviewed: Sep. 17, 2008

Well, this is not bad considering there's no egg. A little heavy, maybe some baking powder or more baking soda would have lightened them up? Or it could be cause I added some chopped walnuts and chocolate chips. I also used half white sugar, half brown, and butter instead of shortening. Not a bad emergency recipe when you're out of eggs but the egg versions are definitely more light and tender.

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4 users found this review helpful

Egg-free Brownies

Reviewed: Aug. 29, 2008

These baked up into surprisingly moist cake-like brownies. I upped the cocoa powder to a whole cup but they still weren't fudgy enough; next time I'll add some brewed espresso and maybe chocolate chips or something to make the chocolate flavor more intense.

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15 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Aug. 29, 2008

This was good, but labor intensive. Didn't really taste better than my usual recipe for tuna casserole (using good-quality organic canned cream of mushroom). Maybe I should have doctored the sauce as the other reviewers did.

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1 user found this review helpful

Buttery Cooked Carrots

Reviewed: Aug. 22, 2008

These are okay, nothing to write home about. They didn't really glaze up the way I was wanting. I don't know if I did something wrong, the recipe seems so easy but tasted just like slightly sweetened carrots.

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1 user found this review helpful

Jiffy Cinnamon Rolls

Reviewed: Aug. 19, 2008

This is a quick alternative to yeast cinnamon rolls. It does not yield the same light flaky dough as with yeast, it's more like a biscuit. I used finely chopped walnuts since I don't like raisins. It's now my favorite quick roll recipe, good for unexpected company or for a Sunday breakfast. Delicious with a fresh cup of coffee.

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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 19, 2008

I baked this in a loaf pan so I had to increase the baking time. It came out superb, lighter and fluffier than your typical banana bread. I reduced the sugar to 1/2 cup since I don't like overly sweet cakes. I also added a handful of mini chocolate chips and 1/2 cup chopped walnuts. Crumb toppping was exactly enough for the loaf. This is my new favorite banana cake recipe, it's a keeper!

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3 users found this review helpful

Onion Quiche

Reviewed: Jan. 29, 2008

I wasn't expecting much from this recipe, but I happened to have most of the ingredients on hand and wanted to use them up. I was pleasantly surprised, this turned out fantastic! Based on the other reviews, I did use the equivalent of 4 eggs (actually, 1 cup of Better N Eggs to lower the fat content) and 3/4 cup reduced fat Swiss cheese. I also cooked 5 strips of Morningstar 'fakin' bacon' and crumbled that up and sprinkled it on top of the onions, which I layered in a whole wheat frozen pie crust (pre-baked for 10 minutes at 450 since I like a crisp crust). Then I poured the egg and cheese mixture over the onions and 'bacon' and baked the whole thing until the top was slightly browned. It turned out delicious, such a versatile recipe. You could add almost any kind of meat or even use fake meat as I did. I do think it wouldn't be nearly as good with just the onions and cheese but would be more like an omelette in a crust. The savoriness of the 'bacon' really made this special. And it's so easy, I always thought quiche was difficult but I whipped this up in just a few minutes! Definitely a keeper.

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20 users found this review helpful

Oatmeal Chocolate Chip Cookies III

Reviewed: Dec. 31, 2007

I cut the recipe in half, made this with vegan margarine, half mini chocolate chips and half chopped pecans, total of one cup of chips and nuts. They turned out delicious. I was suprised as it didn't seem as if there was anything to bind the batter together, but they baked up nice and crisp, very chewy, not too sweet. Might be the best oatmeal chocolate chippers I've ever had. Definitely a keep and very easy to convert to vegan!

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Gouda Spinach Quiche

Reviewed: Apr. 9, 2007

This was my first quiche and it came out lovely. I made a few modifications to reduce the calories. I used a frozen whole-wheat pie crust, soy veggie bacon, and reduced-calorie smoked gouda. The smoked gouda gave it a lovely flavour but next time I'll omit the salt as I think with the smokiness of the cheese and the soy bacon, it was a little too salty. I also used just two eggs and 1 cup of half-and-half as I couldn't fit any more liquid in the pie crust. It still came out perfect. I had it warm for dinner and cold for lunch the next day. Will definitely make this one for company, it's a keeper!

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7 users found this review helpful

Russian Tea Cakes III

Reviewed: Mar. 4, 2007

I first tasted these cookies in grammar school over twenty years ago and have been searching for the recipe since. This is it! This is a foolproof recipe that bakes up beautiful cookies perfect for holiday parties. These were a hit when I brought them to a Russian Christmas party. Nutty, crumbly cookies that are not too sweet. Don't overbake - only the bottoms turn brown. Also, I like to flatten mine rather than shaping into balls as they bake up crispier. Be sure to store these in airtight container. Lovely and yummy.

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Dark Chocolate Cake II

Reviewed: Jan. 26, 2005

This makes a good chocolate cake, much better and easier than the Hershey's recipe. I took the advice of the other reviewers and reduced the sugar to 1 1/4 cups. The batter tasted a bit too much like coffee so I upped the cocoa powder to another 1/4 cup making 1 cup total of cocoa powder. It's just a good, rich, moist chocolate cake that is very simple to make.

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1 user found this review helpful

Gypsy Soup

Reviewed: Jan. 25, 2005

This is a really good recipe. I sauteed the onions first until they were clear, then added the garlic, sauteed another minute, then the celery and sweet potatoes. Then I sprinkled on the seasonings. I didn't have tumeric so I used curry powder instead, also subsituted red pepper flakes for cayenne and oregano for basil (I need to restock the spice cabinet!). I used water and three vegetable boullion cubes instead of the chicken stock to make it vegetarian. And I omitted the tamari sauce because I forgot! And I used red pepper instead of green. After all those subsitutions, it still came out delicious! It was even better the next day! I think it has too many chick peas, though, next time I will reduce to 1 cup.

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1 user found this review helpful