cooksforbears Recipe Reviews (Pg. 1) - Allrecipes.com (10060002)

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Juanita's Blackberry Dumplings

Reviewed: Jun. 14, 2011
I chose this based on the rave reviews. It's good, but like eating chunks of pie crust in syrup, not like a fluffy dumpling. All that shortening equals a heavy taste. Good, very filling, and easier to make and serve than a blackberry pie, but if you're thinking light and fluffy, move on. Also, I used fresh berries that were on the sour side, and 1.75C of sugar was still a little too much, as was a whole 1t of salt. Definitely follow the instructions to add sugar "to taste."
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8 users found this review helpful

Easy Ice Cream Cake

Reviewed: May 29, 2011
I thought this was way too sweet and fake tasting and nothing like an ice cream cake. The kids liked it but the adults gave up after a couple of bites. I won't make this again but if I did I'd make my own fudge sauce w/ bittersweet chocolate. I used Smuckers dark chocolate topping and it was still way, way too sweet and chemical-y tasting.
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2 users found this review helpful

Flank Steak Roll-Up

Reviewed: Mar. 5, 2010
Personally, I prefer flank steak marinated and grilled but our grill broke and I wanted a crock pot meal so I tried this recipe. This was surprisingly good! I made it even easier on myself by just pouring Lipton beefy mushroom/onion soup over the rolled up meat and pouring a little water in the bottom of the cp. The stuffing was definitely mushy, but very tasty. I cooked it on low about 4-5 hrs and didn't think it was tough, although since I didn't brown it first it was an unattractive gray. If I get a good deal on flank steak and want a cp meal that requires minimal prep time, I'll def make this again.
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1 user found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Feb. 20, 2010
Easy, classic pudding recipe. I use almond milk to cut down on the carbs. Tip to others, make a paste with the cornstarch, cocoa, sugar/salt and cold liquid first, adding more liquid as you blend. The cornstarch and cocoa will clump up otherwise, no matter how much you blend it. THey need to be mixed into a cold liquid first. The cocoa quality really does matter, use Dutch processed if you can. The bad reviews re: chocolate taste probably used cheap cocoa. If I don't have cocoa on hand I'll use chocolate chips instead (added to warming pudding, stirring constantly and cut back on the sugar.
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2 users found this review helpful

Fried Apple Pies

Reviewed: Feb. 14, 2010
These were labor intensive, but really good. They've inspired me to can apple pie filling next year--having either dough or filling ready would make these a quick(er) and easy treat. I usually avoid frying because of the mess and smell but this recipe's one cup is certainly do-able, and since I cooked it in a big pot I had no splatters to clean up. Definitely not for everyday, but a fun and tasty splurge.
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3 users found this review helpful

Brownie Snack Cake

Reviewed: Feb. 23, 2009
I found this in a search for a tasty dairy-free brownie. This is tasty and quick to make, but definitely more chocolate-ly cake than brownie. Really, a very heavy dark chocolate flavor, but I liked it in that it wasn't overly sweet. I'll double the recipe next time--my 4 y/o and I could easily finish this off during snack time! Still searching for the perfect dairy free brownie, but will make this easy cake again.
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1 user found this review helpful

Make-Ahead Turkey Gravy

Reviewed: Nov. 29, 2008
This is a tasty gravy and it's great to have one less chore to do on the big day, but it takes a sweet forever to make! It's well and good if making it is part of your holiday ritual, but if you aren't mentally prepared to be in some special gravy-making Zen-like state, you will likely be very annoyed to be spending hours making a dish that would take you take you 15 minutes if you were doing it T'giving Day. But it's tasty, and if you're serving a crowd, guarantees you'll have enough. Mine was thin but I could've thickened it easily by adding a little cornstarch dissoved in cold water. Nobody seemed to mind. It makes a ton, so freeze it in two containers & you'll be set for two holidays.
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Herbed Potato Soup

Reviewed: Oct. 24, 2008
Great recipe! Like others suggested, I cooked the potatoes in chicken broth. Since I can't have dairy I used vegan butter and almond milk and thanks to the herbs, no one but me knew the difference. I'll definitely make this again.
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1 user found this review helpful

My Favorite Sugar Cookies

Reviewed: Oct. 24, 2008
Maybe I'm overestimating sugar cookies, but I found these to be strangely tasteless, even after using butter flavored Crisco, replacing milk with orange juice and adding almond and vanilla extract and nutmeg. However, they did roll out well and my 3 year old enjoyed decorating them. He thinks they're great, me, not so much. Frosting seems necessary.
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0 users found this review helpful

Million Dollar Cake

Reviewed: Aug. 15, 2008
I had huge hopes for this based on the reviews, but it just wasn't that great. Cake mix+pudding mix+cool whip=very processed taste. It was good and we ate it all, but it wasn't a "wow." The fruit combo plus cream cheese was excellent--maybe real whipped cream would make it wow, although it wouldn't keep as well.
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1 user found this review helpful

Oregano-Lemon Chicken

Reviewed: Nov. 24, 2007
A good quick 'n easy chicken recipe. One thing--I used boneless, skinless chicken breasts and clean up was awful--definitely use a foil lined pan!
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15 users found this review helpful

Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 23, 2007
I really wanted to like this recipe, especially after all the rave reviews, but my first attempt wasn't a success. The three layers were each tasty on their own, but even though I placed the cream cheese mixture/pie shell in the freezer for 40 minutes, it rose to the top of the pie while cooking. It wasn't a marbleized effect, just messy looking. The pecan topping covered it nicely, though. I added .25t maple extract along w/ the vanilla for the cc layer and cinnamon to the topping as others suggested, and it was very good. I did have leftover pumpkin but I just made a smaller pie w/ it so no biggie (and I followed the Libby recipe--this one seems a little bland). I guess I just expected more of a "wow" factor for the extra work involved. Also, I think this is meant to be served after chilling to set it. I will try this again because the pictures look so impressive and as I say, the layers are tasty, but since mine blended together it was just too much going on taste-wise.
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1 user found this review helpful

Buttermilk Salad

Reviewed: Jul. 21, 2007
This is my new fave gelatin recipe because it's so easy to prepare, pretty to look at and delicious! I used raspberry Jello and powdered reconstituted buttermilk and it was still great. A quick tip--you don't need to cool completely/let it set up in between additions. Cook the pineapple, add the Jello, and you can immediately add the buttermilk. As soon as it's cool enough to not melt the Cool Whip you can put it all together. I put it in a small/med oiled mold which was a mistake--this makes enough for a 13"x9" pan. However, the mold looked great! All in all, this is a great recipe, thanks for sharing it!
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43 users found this review helpful

Power Cookies

Reviewed: Mar. 31, 2007
Could the missing ingredient be eggs? After reading the reviews I added almond milk to moisten it but also added an egg to half the batch. The egg batch had a better texture and taste. I think next time I'll add some coconut oil too or maybe applesauce or prunes--it needs something to replace the lack of fat. A really good idea (adding the beans) and the dough is tasty--one good thing about egg free is the kids can eat it w/ no worries!
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5 users found this review helpful

Pumpkin Muffins II

Reviewed: Jan. 16, 2007
This is now my favorite muffin/quick bread recipe! Like everyone else I made some changes--I omitted the cloves but doubled the allspice and kept the rest the same, plus I added a 1/4 t almond extract. Sometimes I add bananas, coconut or coconut extract, sometimes raisins, sometimes ground flax, wheat germ and/or oatmeal, some yogurt to replace some of the oil...these muffins are so versatile and always delish! This recipe does make a at least 18 large muffins. I freeze them right away, which is a good thing because we could eat them all in a day! Oh, and I always reduce the sugar to 1.5C but recently tried adding a pint of strawberry jam w/ no added sugar and that was great too. I love this recipe!
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5 users found this review helpful

Slow Cooker Macaroni and Cheese I

Reviewed: Jan. 16, 2007
I really liked this because it's so easy to put together. I changed it (of course) by adding a bunch of frozen shredded brocoli. I also only used 2 C of cheese (all I had on hand) and it came out cheesy enough for us. I also didn't use as much macaroni, but it still came out very firm and quiche-like. Next time I think I'll add some chopped red pepper and maybe some sliced tomatoes on top. Definitely a keeper--tasty and easy.
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5 users found this review helpful

 
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