NEXTDRHOOD Recipe Reviews (Pg. 1) - Allrecipes.com (1663547)

Black Bean Brownies

Reviewed: Nov. 28, 2010

Based on prior reviews, I added baking powder, added baking soda, used applesauce for oil, and used brown sugar for 1/2 cup of the white sugar. I did Splenda for the other 1/4 cup of sugar and omitted the coffee because I didn't have it. Skeptical hubby and I both liked these. All we tasted was chocolate. The batter smelled "beany", but the finished product didn't.

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Slow Cooker Chicken Curry with Quinoa

Reviewed: Feb. 2, 2010

Something about the spice mix was not what I was expecting compared to Indian or Caribbean curry.

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3 users found this review helpful

Cajun Spice Seasoning Mix in a Jar

Reviewed: Feb. 2, 2010

Easy and tasty! Nice balance of flavor and heat.

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Colleen's Slow Cooker Jambalaya

Reviewed: Feb. 2, 2010

We enjoyed this. The taste was not as good as some others I have tried, but nothing could be easier!

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Connie's Zucchini 'Crab' Cakes

Reviewed: Feb. 2, 2010

They don't taste crabby at all. For zucchini cakes, they were fine, but they weren't anything like crabcakes to me. I used a measuring cup to form them and baked them to help them stay together.

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Cheesecake Cookie Cups

Reviewed: Feb. 2, 2010

I made these to use up a non-preferred flavor of cookie mix I received in a jar as a gift. So easy and delicious!

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Alice's Sour Cream Chicken Breasts

Reviewed: Feb. 2, 2010

This was tasty to us. I started with leftover cooked turkey, did the sauce on the stovetop, and added the bite-sized turkey at the end just to warm it. I served it over brown rice because that's what we had. Quick and yummy if you have the ingredients on hand. I had made the turkey using Ina Garten's roasted turkey breast from another site. The stock made this recipe awesome!

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Broiled Tilapia Parmesan

Reviewed: Feb. 2, 2010

Easy and tasty. Watch your broiler! I only needed about half of the time recommeneded.

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Easy Chicken Enchiladas

Reviewed: Jan. 19, 2009

These are good, even though they don't taste like enchiladas I've had at Mexican restaurants or in Mexico. The cream of chicken, sour cream, and cheese flavors together make me think more of casseroles I've had. I used wheat tortillas to get a little added fiber. DH loved them.

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Baked Sweet Potato Sticks

Reviewed: Jan. 19, 2009

Try these with the spice mix from "Cajun Style Baked Sweet Potato" on this site. Yum!

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Fabulous Fried Cabbage

Reviewed: Jan. 14, 2009

I didn't really "fry" this, but the broth was great choice, rather than just water. I cooked it in a pot for about 15 minutes, stirring occasionally. I sprinkled a little garlic salt in - loved it!

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Salmon Tango

Reviewed: Jan. 14, 2009

Super-Yum! I baked it in the oven, but I know it would have been awesome on the grill. What a quick meal with steamed veggies from the microwave and some brown rice. If you often find teriyaki marinade a little sweet, try this! The balance of flavors was lovely on fish!

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Pollo (Chicken) Fricassee from Puerto Rico

Reviewed: Jan. 14, 2009

I'm giving this 5 stars because the only thing I didn't love is a change I made. I used sweet potatoes and it added a little too much sweet flavor. Worked great in the crockpot!

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Homemade Black Bean Veggie Burgers

Reviewed: Jan. 1, 2009

I guess it's just a matter of preference, but we didn't enjoy these at all. I love all of the ingredients, but in this combination, I did not like the taste. I'm not a vegetarian, but I have had veggie burgers at restaurants before and enjoyed them much more. Something about the spice mix seemed off to me. I formed them in a 1/3 cup measure, froze them, then cooked them on the Foreman grill. They stuck to the grill a bit, but mostly held together. I probably won't attempt this again. Thanks, anyway!

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Baked Dijon Salmon

Reviewed: Jan. 1, 2009

I made this for lunch today with one big filet and hubby and I both loved it. It was very easy! I used panko crumbs, so it came out quite crispy, which we liked. The flavor was milder than I expected, especially since I did not "brush lightly" with the sauce as directed, but it was still delicious! We enjoyed it with some steamed broccoli and brown rice. I will definitely make it again.

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Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Dec. 13, 2008

These were good, but they did taste "healthy". I used apple butter for the oil, brown sugar only, an added Craisins. I also added 1/4 flax meal because I need to use it up. The batter was thicker than I expected, but maybe that was my flax. I should have taken a little more care in shaping the tops after dropping them into the muffin tin, because they cooked in the original shape. I ended up with 12 regular muffins, plus 9 mini-muffins to finish the batch.

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Lasagna Roll Ups

Reviewed: Dec. 13, 2008

This is a great recipe. I made half the recipe to use up some lasagna noodles and ricotta. I was able to get 8.5 rolls in an 8x8 dish (I cut down one of the noodles to make it fit perfectly in the pan.) I left out the tofu and doubled the spinach. The edges of my noodles got a little crispy, but that could be resolved by adding sauce or covering for part of the cooking time. They were wheat noodles, so that may have been part of the issues. Awesome dish for my sister the vegetarian that the rest of us can also enjoy!

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White Cheese Chicken Lasagna

Reviewed: Dec. 13, 2008

We really enjoyed this, but I only used one box of spinach and that was plenty to me! I made it with leftover turkey from Thanksgiving. I prepped it and stored it in the freezer in one of the oven-safe disposable plastic dishes with a lid. I thawed it and baked it later. Next time, I would up the sauce a little, because I was barely able to cover the top layer.

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Szechwan Shrimp

Reviewed: Dec. 13, 2008

This needs just one more flavor to be perfect, but my palate is not refined enough to identify it. But when I consider the effort required, I have to give it 5 stars. We keep cooked shrimp in the freezer, so this was done no time. I rinsed the shrimp, but didn't thaw them before adding them to the sauce to avoid getting them too tough. I took the advice of other reviewers and doubled the sauce. I also added about 1.5 cups of red and green peppers with onions from the freezer. Hubby and I loved this!

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Pumpkin Cheesecake II

Reviewed: Nov. 30, 2008

This was delicious! I wanted to do a gingersnap crust, but the weird store near my house didn't have any and I was in a hurry, so I used cinnamon graham crackers for the crumbs and mixed with ground ginger. I also skipped the mace because I didn't have it and added nutmeg and doubled the cinnamon. I could not stop eating this and DH and sister loved it, too. A definite keeper! EDIT: I tried this again and still cannot keep it from cracking (tried water bath, cooling it in the oven, cooking on a lower temp), BUT I found the nut topping below on another site and now my cheescake is gorgeous! Nut Topping: 3/4 cup firmly packed brown sugar 1/4 cup butter 1/4 cup whipping cream 1 cup chopped toasted pecans In a small heavy saucepan over low heat, combine brown sugar and butter; stir until sugar dissolves. Increase heat to medium-high and bring to a boil; remove from heat and mix in whipping cream and pecans. Pour hot topping over baked cheesecake.

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9 users found this review helpful