meatball Recipe Reviews (Pg. 1) - Allrecipes.com (1903172)

Sweet Dinner Rolls

Reviewed: Feb. 16, 2009

WOW! Perfect- light, soft, sweet, and addictive. I brushed mine with a mixture of cream, butter, and sugar while they were baking and it made the top sweet and shiny but still soft. I rolled these into balls and they took about 10 minutes longer to bake than the recipe said. I sifted the flour and used a tad more yeast than called for (because it had been sitting in the cupboard for a while and I wasn't sure about its freshness.) I think that contributed to the rolls being so feather-light. They had the perfect amount of sweetness and were so tender! My husband freaked out. I will keep this recipe forever. Yum, yum, YUM! The total time it took to make these was three and a half hours- I just dumped all the items in the bread maker, 1 hour and 50 minutes in the breadmaker, 1 hour to rise, and then 25 minutes to bake. The actual hands-on time is extremely small, though- these were easy!

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Cranberry Gelatin Salad

Reviewed: Jan. 26, 2009

I made this for my diabetic grandpa who recently had a stroke and is in hospital. He loves gelatin salads. I used sugar free jello, a little less cranberry sauce, and I drained all the fruit and added an extra package of sugar free cherry jello and 3/4 cup extra water (because the fruit has sugar in it.) I poured it into mini disposable tin foil loaf pans, and bring him one every day when we see him. He LOVES it! Thanks for making his day. As a side note: I hate gelatin salads, and I can't stop eating this one...I would eat it as a dessert and can't wait to try other flavors of jello, like black cherry or wild cherry or raspberry...mmmm.

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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Jan. 13, 2009

So, so good. I've never had a tuna melt before, but today I had a craving for one. (I'm 8 months pregnant.) It was so delicious! I left out the celery by accident, and I used sharp Cheddar and Gouda and fresh French bread because that's what I had on hand. I also chopped up a dill pickle and put it in with the tuna (hubby and I always make our tuna salad this way.) I love it when the cheese gets slightly past melted and the top gets a little crispy and caramelized. The only thing I would change is to toast BOTH sides of the bread, as mine got a bit soft on the bottom, but that didn't make it any less delicious! Y-U-M.

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Chocolate Chip Banana Muffins

Reviewed: Jan. 13, 2009

Wow! Crazy-good! My husband is in love with these. He likes it when I use mini chocolate chips or milk chocolate chips. I used low fat vanilla yogurt. Next time I want to play around with subbing a bit of whole wheat flour and applesauce- just for health, because they are PERFECT the way they are. When I have bananas that are starting to go, I just shove them into a freezer bag and pop them in the freezer. The night before I want to make muffins, I take them out to thaw. The next day, you just squeeze them out of the skins and mash up a bit. Easy, muffins taste just as good as with fresh banana, and you'll always have bananas for these on hand! I'd like to try adding walnuts instead of chocolate chips for half of these next time, make banana nut muffins. Mmmm.

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French Toast Stars

Reviewed: Jan. 13, 2009

Really, really yummy. The cream pushes these over the top- I don't know, it just makes the texture heavenly. (And I used low fat cream.) I skipped the zest and doubled up on the vanilla. Our favourite way to serve this is with that thick, fresh, crusty white French bread you get in the grocery store's bakery section. We fry it in a bit of canola oil and top with warm maple syrup. Just a thought: I've never tried the star variation, but wouldn't it be easier in some ways to make the french toast THEN cut it into stars or other shapes? And then snack on the edges :) That way the points wouldn't be breaking off in the egg mixture. Just an idea.

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Orange Fruit Dip

Reviewed: Jan. 4, 2009

This is really good! And very quick to make. I served it with apple wedges, blueberries, bananas, and pineapple. I didn't use the zest because I was using Tropicana orange juice and was afraid only the lemon would overpower the whole thing. So I just used a dash of pure vanilla extract stirred in when I took it off the heat, and it was fantastic with the orange! I would like to try substituting some of the sugar for brown sugar next time for fun. I only had a short time space to chill this in, so I poured the warm dip into ramekins and put it in the freezer until cool. This is an awesome, low fat dip. I served it with the fruit and banana chocolate chip muffins for breakfast and hubby says it was a winner. :)

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Seafoam Icing

Reviewed: Dec. 19, 2008

Absolutely delicious. My husband's grandmother used to make this icing over chocolate cupcakes when he was a very young child. She used vanilla instead of maple extract. Then she topped them with a chocolate rosebud. I surprised him by making the same cake recipe, and icing them with this icing. When he saw the cupcakes he had tears in his eyes and gave me a huge hug. Then he devoured lots of them in a short sitting and for days after! :) I found it was easier to just dip the cupcakes in the icing as opposed to spreading it on- it gave the cupcakes a smooth look. This tastes silky and soft and like caramel. It's just so delicious I see why it was a favorite of my hubby's family. Highly recommended over chocolate cake- the flavors were meant for each other!

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6 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Dec. 1, 2008

Yum yum YUM! I have never found a bran muffin or a low fat muffin I liked until now. I used fresh blueberries, doubled the vanilla, and added cinnamon and a dash of nutmeg. That was a good call- they had really delicious flavor. I sprayed the muffin pan (nonstick) with cooking spray and floured the liners as well. They just slid right out. They rose well, and they are fluffy and moist. Note: make sure your bran is fresh, because wheat bran goes bad, believe it or not, which can give your muffins a nasty taste. I can't wait to play around with this recipe; I might try it with 80% cocoa chocolate chips or bananas and walnuts, etc. I wonder how many calories these would be if I substituted Splenda? Hmmm....in any case, thanks for an awesome recipe!

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Carrot Cake III

Reviewed: Nov. 17, 2008

Just- amazing. It's so light, fluffy and MOIST. It's the perfect carrot cake! Just one odd thing happened to me: I didn't peel my carrots and I had green flecks in my carrot cake. Honest (I have witnesses.) The carrots were just bought and gorgeous with beautifully bright, clean, peels, so I just scrubbed them and grated them unpeeled. I think the peel portion oxidized or something. So peel your carrots! As for the icing, it was delicious, but it was very sweet, even when I cut down on the sugar, and then the icing was runnier than I think it should have been. I am going to look for a cheesier recipe with less sugar. Nobody complained, though- my hubby and company were moaning with pleasure as they ate!

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Fluffy Hot Chocolate

Reviewed: Sep. 20, 2008

Wow. This is AMAZING! I decreased the portion size to make just one mug for me for breakfast :) I used a vanilla bean pod that I had around, (I had used the seeds a few days ago for another recipe) and threw it in with the ingredients at the beginning. I also tripled the cocoa (this is hot CHOCOLATE, after all) and added about a tablespoon of low fat evaporated milk. Oh, and I sifted the cocoa. (Important!) For everybody who says "it's not chocolaty enough", well, taste it at the end and add more if you want more! I tasted it and it was good but not quite chocolaty enough for me, so I added more. This was so creamy and so good, and so much better than the dry mix stuff in the store, which is full of saturated and trans fat (check the label). And the taste of this blows all the mixes out of the water. This is REAL hot chocolate.

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Quick Italian Vegetable Soup

Reviewed: Sep. 18, 2008

This is an awesome soup. Hubby and I are trying to drop a few pregnancy pounds so we have a bowl of low-cal veggie soup or a big salad before dinner to fill us up. This is our favorite soup recipe. I used about 5 fresh chopped vine-ripe tomatoes in place of the canned, pre-julienned fresh carrot, red onion, a mix of chicken broth and V-8 in place of water, a few mushrooms, 2 cloves fresh garlic, a handful of green beans, and half of each a red and green, and hot banana pepper. I also used Chinese cabbage. In place of the Italian seasoning I used a few fresh springs of thyme, a handful of fresh chopped basil, and a pinch of dried oregano. I forgot to add cheese but it was still delicious without it! Sensational soup at 100 cal per serving- this is going in the recipe box for sure!

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Chicken Parmigiana

Reviewed: Aug. 19, 2008

This was just so tasty! I didn't have any sauce on hand, so I made my own and it was incredible: 1 diced red onion, caramelized in a little x virgin olive oil until golden and almost creamy 1 clove garlic, added to onion last couple minutes of cooking 1 can whole tomatoes (I took them out of the liquid and crushed them into the pot with my hand.) a big pinch dried basil and oregano sea salt and fresh pepper I pounded the chicken flat (it's so tender and evenly seasoned this way, plus it cooks more evenly.) I used a small cast iron skillet and pounded the chicken between sheets of plastic wrap until it was a very big, thin piece. I dredged the chicken breasts in egg thinned a bit with milk (sometimes just straight egg can give you a coating of solid egg between the breadcrumbs- this way it breaks up the proteins a bit.) Then I dipped the chicken in italian style seasoned breadcrumbs with parmesan cheese. I fried the chicken in a bit of olive oil and butter until golden and crispy (remember the chicken is pounded thin so this took no time) spooned on some of my homemade sauce, topped with mozzarella and parm, and broiled until the cheese was melted. It was quick, crispy, juicy, and succulent. Everyone loved it. Next time I want to add fresh mushrooms to the sauce and try this on a bun. YUM.

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Peanut Butter Pie I

Reviewed: Aug. 8, 2008

Wow...wow. This was so incredible! It was so tasty and just like light, rich silk on the tongue. This is the PERFECT peanut butter pie. I followed directions except for using half brown sugar and a tad more vanilla. I whipped the cream in my stand mixer, put it onto a different bowl, the heck out of the cream cheese/butter/sugar/PB mixture until it was incredibly light and fluffy, then folded in the whipped cream. It was SO light. I can think of all kinds of things to do with this. Adding some melted chocolate or white chocolate chips and folding them in, or a tablespoon of chocolate syrup. Or better yet, swirling in some chocolate syrup with a butter knife to create pretty patterns. Adding a tablespoon of chocolate liqeur, chopping up some peanuts and adding them to the crust, using crushed peanut butter cookie crumbs along with the chocolate ones (or doing a layer of each) ... and so on. This is going into my "favourites" recipe box for sure.

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27 users found this review helpful

Vegan Brownies

Reviewed: Apr. 20, 2008

These were fantastic. I'm not vegan, I'm a dairyaholic, and these were the best brownies I've ever had! I listened to the reviews and used 1/2 cup oil and 1 cup applesauce (unsweetened.) I greased my pan and dusted it with cocoa, I used strong instant coffee instead of water, and added a cup of chopped walnuts and pecans. Then I spread half the batter in the pan, sprinkled 1 cup chocolate chips on, and poured the rest of the batter overtop. They only took about 27 minutes to cook; I pulled them out slightly on the side of underdone, and they were PERFECT. My company couldn't believe these were vegan. They loved them so much. We ate them while they were warm; they were soft and sooo moist. I sent the rest of the pan home with our company (reserving three for us) because we would have ate all of them. These are my new go-to brownies, and the only reason I made them was because my mom was visiting and she's on a vegan diet. I wasn't expecting them to be anything special because of the ingredients, but we loved them so much! Will wonders never cease.

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Chicken Marsala

Reviewed: Aug. 25, 2005

Gorgeous and delicious with the incredible sauce. I use a mix of button and cremini mushrooms; it makes a richer flavor. I also double the sauce. I've made this a number of times for company and it's always a smash.

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Boudreaux's Zydeco Stomp Gumbo

Reviewed: May 16, 2005

Absolutely incredible. This was just packed with flavour. I omitted the shrimp (hubby hates it) and added about 3 cups of tiny bay scallops. I also used chopped boneless thighs instead of breasts, and all canned tomatoes. We're going camping in 2 days and I'm going to make this over the campfire with the fish we catch. It's that easy.

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Country Fried Steak and Milk Gravy

Reviewed: Apr. 3, 2005

Delicious; tender and I love the gravy. Very, very heavy. (As you might have expected.) Don't eat before any tasks requiring alertness. Tee hee!

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Quick and Easy Pizza Crust

Reviewed: Apr. 1, 2005

So much cheaper than canned dough, store bought dough, or ready-made shells. Not to mention the taste, which blows all of the above out of the water. I'm never buying pizza crusts again!!

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Cha Cha's White Chicken Chili

Reviewed: Apr. 1, 2005

Delicious! A nice change from regular chili. Husband's into red meat and loved it. I like boneless skinless thighs in this too. The broth is SO tasty!! I would recommend the canned broth instead of reconstituting boullion powder. (I tried it that way once.) I used a fresh jalapeno (cheaper AND more potent!)

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Green Bean Casserole I

Reviewed: Mar. 31, 2005

This recipe proves that green beans can indeed be comfort food. My husband and his friends go nuts over these and ask for seconds and thirds. (Vegetables!!) It's now expected that I serve up a pan of this with any special dinner. I used 1/2 cup milk (all you need; makes it super creamy instead of runny) use frozen green beans (4 cups; better texture!! Just bake until tender) ANd ther is NO NEED TO ADD EXTRA SALT- esp. if using canned beans. The soup is salty, the onions are salty, enough already! I also add lots of fresh cracked black pepper.

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166 users found this review helpful