Mollie Recipe Reviews (Pg. 1) - Allrecipes.com (10040016)

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Peppermint Meringues

Reviewed: Nov. 28, 2007
These were a nice light treat. I put my eggs in a bowl of warm water to bring them to room temp. faster. My egg whites whipped up lickety split. I crushed the candy canes to a fine powder and mixed it in. Then I topped each one with a chocolate chip. Mmmm. And so easy too.
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126 users found this review helpful

Zucchini Alfredo

Reviewed: May 18, 2008
I've never thought of addind zucchini to cream cheese alfredo sauce. What a great zucchini recipe. I added green onion, small meatballs of sausage,use butter instead of oil, more milk, and much more parmesan and served over spaghetti noodles. I didn't worry about cooking the water out of the zucchini as the sauce is quite thick anyway. I use about a cup of milk and one small zucchini grated. Thanks for the great idea.
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22 users found this review helpful

Party Cookies

Reviewed: Jul. 24, 2007
Not very good. I used black cherry flavor and I didn't think they were very flavorful. The bottoms of my cookies burnt and I wonder if maybe the temp. was too high. There is just something missing with this recipe. I won't make them again.
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12 users found this review helpful

Chai Cupcakes

Reviewed: May 25, 2008
The texture of these cupcakes is not very appealing. It tasted like a somewhat mushy pancake, although they were fully cooked. The flavor is nice and spicy but the texture really ruined the recipe for me.
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11 users found this review helpful
Photo by Mollie

Ginger Poppy Seed Cookies

Reviewed: May 19, 2008
These were very good. I didn't bother with the chill and slice portion of this recipe. I also made a much smaller batch using only 1/2 cup of butter. It made about 16 cookies. I dropped by tablespoon right after mixing. These have a very mild spice flavor. The ginger and poppy seed goes great together. Mine started to brown on the bottom after 7 minutes. I think maybe 350 degrees would be a better temp. to cook for 10 minutes or so. But I didn't chill and slice mine so that may have something to do with it. I will probably pipe a bit of sugar glaze over these to make them stand out a bit more.
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11 users found this review helpful

Cheesy Rigatoni Bake

Reviewed: May 4, 2008
I served this at my daughter's 1st Birthday to a party of 12 people. My children don't eat meat and neither did some of my guests so it was a wonderful filling dish for everyone. Even meat eaters liked it and didn't seem to miss anything. I doubled the recipe and made 2 13x9 dishes. There was more than enough. It was a great base recipe that you can add anything to or prepare the recipe as is for a meatless dish. With each casserole, I mixed the pasta with a 26 oz. jar of sauce and added lots of garlic to the white sauce. I thought it was very flavorful. I will make this again and try adding different meats and vegetables. I also made both casseroles the night before I was going to cook it and from the refridgerator to the oven it took about an hour for a cold 13x9 casserole to cook.
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11 users found this review helpful
Photo by Mollie

Minnesota Wild Rice Dressing

Reviewed: Nov. 25, 2009
This was pretty good. I thought it had a bit too much sausage and not nearly enough vegetables. It wasn't very colorful so I ended up adding about 3/4 cup more celery and sprinkled some parsley on top. It was too wet at first but I cooked it for about 35 minutes in the oven and it turned out nicely.
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6 users found this review helpful

Beat and Bake Orange Cake

Reviewed: Jan. 10, 2011
So delicious and easy. I baked mine in a 9x13 pan for about 32 minutes and topped it with an orange buttercream frosting. All together, the recipe calls for about 2 oranges for the cake and I used an additional orange for the frosting. Wonderful recipe.
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4 users found this review helpful
Photo by Mollie

Applesauce Cake V

Reviewed: Jun. 3, 2008
I was expecting it to be a little more moist, but it had great flavor. I added chopped apple and made them into cupcakes. I halved the recipe and made about 10 cupcakes. I cut the sugar back and still thought it was very sweet. If I made the full recipe I would cut out about a 1/2 cup of sugar.
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4 users found this review helpful

Applesauce Custard Pie

Reviewed: Jul. 29, 2010
Without the crust, this pie works great for a gluten free dessert. I increase the ingredients by 1/2 and throw it all in a blender for a couple of minutes. Then I pour it into a greased 9" glass pie pan and cook it for about 50 minutes. Delicious recipe!
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3 users found this review helpful
Photo by Mollie

Mexican Cookie Rings

Reviewed: May 14, 2008
My toddlers thought these were great. I was expecting a little more buttery flavor but they were a nice soft cookie. With a little sweetness on top they would be excellent. I always have a bunch of egg yolks left over and this will be my go to recipe to get rid of them. I will make larger cookies next time, slightly flatten them and then add a bit of fluffy frosting when they are cool. Thank you for the recipe.
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3 users found this review helpful

Coconut Cream Cake I

Reviewed: Mar. 24, 2007
This was really easy and delicious. Our local store did not carry coconut cream so I used coconut milk instead. It still turned out perfect. I also like more whipped topping so I doubled the batch. It was a big hit. I will be making this again and again.
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3 users found this review helpful

Chocolate Bavarian Torte

Reviewed: Feb. 19, 2007
Very easy to make. Whipped icing was the perfect amount of sweetness. My husband loved it. It is inexpensive and easy to make, which make it a great option for bringing to parties.
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3 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 12, 2011
This is good, but a bit salty for my taste. Everyone else seemed to enjoy it. Next time I will make my own alfredo sauce instead of the salty store bought kind.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Jun. 12, 2011
The flavor is great but I'm not sure if all the stovetop simmering is necessary. It wasn't as delicious as my mom's recipe, but I may try it again with some tweaking. Perhaps, adding some sliced hardboiled eggs to the layers would do the trick.
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2 users found this review helpful

Brazilian White Rice

Reviewed: Oct. 6, 2010
Excellent and simple recipe. We eat rice almost every night and I am always looking for new ways to prepare it. This was a huge hit. The flavor is very mild and the rice cooks up perfectly this way. It is very similar to rice-a-roni, but not as overpoweringly flavorful.
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2 users found this review helpful

Pizza Pasta

Reviewed: May 5, 2010
I used ground chicken and omitted the pepperoni. It still turned out great and flavorful, especially since I added in some green peppers, spinach, and a bit of shredded cheese to the sauce mixture. Very easy and tasty.
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2 users found this review helpful

Creamy Frosting

Reviewed: Jun. 7, 2008
Wonderful!! This is what I've been looking for. It is a great compromise for those who love frosting and those who don't like frosting. It has a more delicate, sweet flavor similar to whipped cream frosting, when granulated sugar is used. Powdered sugar works too, but gives it more of a buttercream frosting taste, a little richer and heavier. Although, powdered sugar is not as sweet as granulated sugar, it is richer since you must use more than the amount of sugar the recipe calls for. Granulated sugar takes a long time to mix in - you must mix and mix or the frosting will have a gritty texture- but it is worth it. I whisk the flour and milk in a frying pan instead of a sauce pan and it takes less time to thicken. I'm so happy to have found this recipe.
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No Roll Pie Crust II

Reviewed: May 25, 2008
I'm a big fan of this crust. The sifting makes a difference. It works great for the quiches I make about once a week. I think it tastes just as good as crust made from shortening, with half the work. I wouldn't use this recipe if I were making a pie because I like a thick flaky crust for sweet pies, but for a quiche this works great. This is the best oil crust recipe I have come across.
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Grilled Zucchini II

Reviewed: Sep. 27, 2007
I used huge zucchini. Monster size ones. I thought the skin on the zucchini was too tough and the grilling didn't seem to soften them. Flavor was pretty good. I may try again but with peeled zucchini.
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2 users found this review helpful

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