3girls2parents1chef Recipe Reviews (Pg. 1) - Allrecipes.com (10042727)

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Freeze-Easy Chocolate Shake

Reviewed: Jun. 27, 2007
This recipe didn't sound amazing at first, but after making it I learned that it is GREAT! I didn't measure the cups of ice cream - just took giant scoops out of the carton and dumped them into the blender. As for the milk, I changed two things: I used 1/2 a cup instead of a whole, and I used 4% milk instead of regular. The chocolate syrup all floated down to the bottom and sat underneath the blades, but that was okay - I just drizzled it on top of the shake when it came out last. If it had mixed in, it probably would have been too chocolatey. I LOVED this shake - not too thick, not too thin, not too chocolatey. The best!
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13 users found this review helpful

Brownie Mix in a Jar II

Reviewed: Jan. 10, 2009
The only bad thing I can say about this recipe is that it has too much of dark chocolate taste for me (I am NOT a dark chocolate person). Also, I did not put in the nuts because I hate nuts and it gave the brownies a weird taste. If I make it again, I will definitely add more sugar and will use at least semi-sweet cocoa. I would also say that this mix is even better with chocolate chips! Overall, this is a good mix - if you like nuts and dark chocolate!
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10 users found this review helpful

Grandma's Strawberry Milkshake

Reviewed: Jun. 14, 2007
This milkshake was pretty good. I had to add 1/3 cup of sugar on top of everything else to make it sweet enough. I made four servings, but they were really big - enough to fill a tall glass. Each serving calls for one cup of milk, and I was supposed to put in four cups. My KitchenAid blender wasn't big enough, (which is pretty big!) so I could only put in two cups. Very filling, however! Thanks.
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7 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Aug. 29, 2010
I didn't have time to bake these right away, so they stayed in the fridge for at least 3 days. And, surprisingly, they're still good! I didn't have Andes mints so I just added mint flavoring to taste. Bravo to these cookies!
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5 users found this review helpful

Spiced Hot Chocolate

Reviewed: Jul. 19, 2010
Sooo good! I was a bit skeptical about the chili powder, but this recipe is definitely a keeper. My sister and I added two extra tablespoons of sugar, and that seemed to help balance out the flavor a little better. We thought this would be perfect with some gingersnaps!
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5 users found this review helpful

Lemon Gold Cake

Reviewed: May 8, 2009
I put in about two or three times the amount of lemon juice and I still couldn't taste it when I tried some. Also, no need for cake flour or parchment paper (if you spray the pan down well with no stick spray, it'll be just fine). I am kinda disappointed since I've been trying to find a good lemon or lemon poppyseed recipe with a good lemon flavor. The only thing that affected my decision was the lemon flavor. If you aren't a big fan of lemon and are looking for a sweet cake with a very light lemon flavor, this is the cake for you! I will frost one of the cakes tomorrow with lemon frosting - 1 c powdered sugar, 1 tsp milk, 1 tsp vanilla, 1-2 T butter, melted, lemon juice to taste, mix all ingredients until slightly runny - and it should be better.
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5 users found this review helpful

Albino Pasta

Reviewed: Feb. 15, 2010
This is a nice recipe, but I thought it needed more flavor. I did add a small can of Italian-style diced tomatoes, and that helped. Also, I used garlic powder instead of fresh. This would be a great recipe if your family likes mild and you need a meal fast.
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4 users found this review helpful

Fluffy Pancakes with Wheat Germ and Applesauce

Reviewed: Jan. 18, 2009
Wow - these were great! We had made applesauce from our slightly withered autumn apples a couple of days ago but didn't eat very much. Dad found this recipe this morning and served them to us. Definitely something to wake up to! The opportunity to add wheat germ and use up applesauce was great. The only thing to change... Mom wanted these thinner - they're probably 1/4 to 1/2 inch thick, so Dad added some more milk. Beautiful and tasty nonetheless. Thanks so much!
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4 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Feb. 2, 2011
Thank you for this great recipe! Next time I want some c. chip cookies, I'll reach for this. I followed the advice of some reviewers, putting in only 1 stick of butter (for 24 servings) and baking for only 10 min. Just 1 stick of butter was not enough and I added the other stick. Baking for 10 min. was fine because I like my cookies a little gooey. Thanks again!
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3 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Jan. 11, 2011
Even better the next night! The whole thing was gone completely within 2 days. I did double the amount of all the spices and it turned out well - otherwise I think they would've gotten hidden. The pumpkin flavor was also there but not too strong. I used 1 package of 1/3-less-fat cream cheese and one low fat. This didn't decrease the creaminess any! Paired perfectly with the crushed gingerbread cookies still leftover from Christmas. All in all, very very good!
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3 users found this review helpful

Turkey Cabbage Rolls

Reviewed: Oct. 5, 2010
I did not care for this recipe. I will not make these again.
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3 users found this review helpful

Cilantro-Lime Dressing

Reviewed: Sep. 17, 2008
This was very good, even though I did alter it a lot for lack of the correct ingredients. Instead of lime juice, I added a bit more lemon juice than what it called for. I also didn't have ginger root or garlic cloves on hand, so I put in a little bit of ginger and garlic powder instead to taste. I also left out the jalapenos and instead placed peperoncinis on top of the salad, which was very good with tomatoes and peppers. Overall, my family said it was different but that they loved it. The next night when we had salads, my father requested the same salad dressing again over all the storebought kinds we have! Thanks for a great recipe. :)
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3 users found this review helpful

Peach Upside-Down Cake

Reviewed: Jul. 26, 2007
This was a great recipe. I made this with homegrown peaches from our peach tree - windfalls at that - and it was really good. I thought the almond extract was a little strong (I might halve it) but was overruled by everyone else who loved it just as it was. I baked it on 300 for about half the time and then upped it to 350 for 20ish minutes. It came out a light beautiful golden brown on top with some bubbles. Great presentation!!! Definitely will stay in my recipe box. Enjoy!
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3 users found this review helpful

California Smoothie

Reviewed: Jun. 17, 2007
I thought this smoothie was great, but my family thought that the lemon was a little overpowering as the dominant flavor. I made three servings, and so put in three 8 oz. cups of yogurt - next time I'll only put in two. I still thought it was a great smoothie, though! Thanks for sharing!
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3 users found this review helpful

Blueberry Smoothie

Reviewed: Oct. 8, 2011
Great recipe! I cut down the milk to 1/2 c (per 2 servings) because I like my smoothies a little thick. I also used blueberry flavored yogurt and cut down the amount of sweetener I used. Thanks for sharing!
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2 users found this review helpful

Sweet Fruit Smoothies

Reviewed: Jul. 9, 2010
These smoothies are great! I love that they use normal, everyday ingredients that you already have. I did make a few changes however - I substituted the sweetened condensed milk for whole milk and used raspberry yogurt instead of strawberry. They did need a little sugar though (this is probably because I used unsweetened pineapple). 5 stars - thanks for this recipe! It is now a staple in our family!
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2 users found this review helpful

Green Chili Eggs

Reviewed: Apr. 11, 2010
OK, I cannot properly rate this recipe - I totally changed it up. I will probably try the original recipe sometime, though. Here's what I did (sorry if this recipe is confusing): YIELD 2 SERVINGS - 2 eggs - slosh of milk - 1/4 c cheddar - 3 T diced tomatoes - dash cayenne pepper - 1 c cooked pasta Spray skillet with nostick spray. Add eggs, pasta, cayenne pepper, tomatoes, and milk. Scramble till the eggs are cooked. Serve hot. Top with cheese. Add another dash of cayenne pepper for more heat. Enjoy!
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2 users found this review helpful

Easy Swedish Apple Pie

Reviewed: Aug. 22, 2009
I made this and brought it to a dinner party and everyone LOVED it! It was super good. I did make a few adjustments though. I added a LOT of extra sugar (the apples were off our own trees and are REALLY tart) and a little bit of nutmeg. Once I had slathered on the sauce, I alternated layers of raw sugar and oatmeal. This made it have a nice crumbly "crust" on top & it looked awesome! Thanks for the recipe - I will make this again!
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2 users found this review helpful

Chewy Granola Bars

Reviewed: Apr. 30, 2007
I have to be fair...this is the best granola I have ever had. True, it is a bit crumbly, but I add extra honey to ensure it sticks together sufficiently. I made it once, and then the next day found myself making more. THE WHOLE 9X13 PAN WAS GONE IN ONE DAY!!! Rave reviews from my other guinuea pigs as well. Great present.
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2 users found this review helpful

Leftover Turkey Casserole

Reviewed: Nov. 30, 2010
Very, very good! I used 3 cans green beans and cut down on the fat by using six+ Tbs of light sour cream. I also used one can of low-fat cream of mushroom soup and the amount of "sauce" at the bottom was perfect! I did thin it, though, with about 3 Tbs. of milk - before I added the milk it was too gloppy. Overall one of the best weeknight suppers I've ever made! It couldn't be faster or more delicious (my sister and I polished off a small casserole in one sitting!). Thanks!
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1 user found this review helpful

Displaying results 1-20 (of 36) reviews
 
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