Denise J. Recipe Reviews (Pg. 1) - Allrecipes.com (10084984)

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Denise J.

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Balsamic Brown Rice Salad

Reviewed: May 18, 2014
Just made this with left over basmati, some dried cranberries and chopped red onion, but sunflower seeds instead of pine nuts (I'm allergic). Made my own balsamic dressing. A nice combination of sweet and salty, soft and crunchy... Curious to see how it holds up after a day - that will be the test of whether it is a potluck-worthy recipe!
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Blueberry Crumb Bars

Reviewed: Feb. 2, 2014
Substituted butter for shortening, and used all brown sugar for the base. Used a food processor to cut in the butter. Chopped frozen peaches for the fruit layer so it took longer to bake. Didn't adjust anything else except that it baked in a 12 x 8 pan so the base was a bit thicker. Next time would possibly add a handful of coconut to the crumb topping, or try chopped apples and more cinnamon. Kids loved it. Will make again.
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Blueberry Cornmeal Muffins

Reviewed: Feb. 1, 2014
Followed the recipe as written except for substituting canola oil for the butter (I had run out). I used frozen berries. The muffins had a pleasant crisp top, were moist inside, and kept well for the 2 days I could keep them in the house. It was a loose batter and I was skeptical, but they turned out great. They did need more than 20 minutes - I baked for 28 minutes and they were perfect. The cornmeal taste was not very pronounced, perhaps because I used very fine ground cornmeal. Still a nice change from regular blueberry muffins. I will definitely make again.
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3 users found this review helpful

Michael's Foccacia Bread

Reviewed: Jun. 13, 2013
Oh dear, really disappointed with this recipe. This does not have the texture of foccaccia bread at all, despite following the instructions as written. The only change I made was adding dried italian herbs to the dough. It's certainly edible, but I was hoping for a nice fluffy foccaccia that could be sliced to use for sandwiches. This barely rose more than a pizza dough, and I did proof my yeast and knead with my KA. Used the right size pan too. Hmmmm... maybe will try again to give it a second chance but so far, not so happy.
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Traditional White Bread

Reviewed: May 24, 2013
NEED MORE STARS! This recipe lived up to the hype. Great crust, amazing crumb, nice flavour. I substituted 2 cups multigrain bread flour and used butter instead of lard, also cut the salt in half. I used my KitchenAid Artisan and after initial mixing, kneaded for 4 minutes on speed 2. Baked for 35 minutes to an internal temp of 200F. Perfect loaf (it was loaves, but one is already gone). Thanks for this go-to recipe!
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Whipped Cream Cream Cheese Frosting

Reviewed: May 10, 2013
Just made this to frost a chocolate birthday cake. I followed the suggestions to use icing sugar, and was concerned about the texture not being firm enough to pipe, but it did firm up in the fridge after a couple of hours. The flavour is outstanding, and I mixed about a cup of the frosting with a half cup of natural peanut butter for the middle of the cake. AWESOME!
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2 users found this review helpful

Crustless Cranberry Pie

Reviewed: Mar. 14, 2013
I'm giving this a 3 because I wanted a crustless pie recipe, and this is more a cake or fruit buckle than pie. Having said that, it is tasty and has a nice texture. I used frozen raspberries and wild blueberries instead of cranberries so the kids would eat it, left out almond/vanilla extract completely, and used brown sugar instead of white. Baked in a 9.5 inch glass pie plate, it took 50 minutes (probably due to the frozen fruit). Would be good with ice cream or whipped cream. I'm curious to see how it tastes the next day.
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5 users found this review helpful

Healthier Sugar Cookie Icing

Reviewed: Dec. 12, 2012
This icing recipe worked SO well - dried hard and kept it's colours. I used a piping bag and various tips and they all held their shape. It did take more than 2 tsp of milk to make it smooth, more like 2-3 tbsp. I left out the almond flavoring and used vanilla instead. We frosted 'Soft Christmas Cookies' (from this website) and I was really pleased with the results. I am going to try it next time with orange or mint extract for a change.
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17 users found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 6, 2012
Just made this with my two boys, ages 5 and 2 1/2. The dough was very forgiving for little hands, although we had to stop and refrigerate a couple of times as it got soft quickly and would tear. I followed the suggestions to use 3 cups flour and baked at 350 for 11 minutes (our cutouts were rather large and thick!). A couple broke while trying to remove them from the pan, so my helpers got a taste test :) Can't wait to frost them.
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3 users found this review helpful

Broccoli Chicken Divan

Reviewed: Nov. 13, 2012
As other people have mentioned, this is a great base - here are the changes I made. I used a condensed soup substitute recipe to control sodium, I used 1/2 lb broccoli and 1/2 lb cut red and yellow peppers for some colour, I added thyme to the sauce for flavour, and I added 1/2 cup grated cheddar to the sauce as well. I also left off the crumbs, as my family is not keen on that. I baked at 400F for 1/2 hour and it turned out great - even the fussy 5 year old ate it.
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Lemon Zucchini Bread

Reviewed: Oct. 19, 2012
I didn't have lemon zest, but this seemed like a good base recipe so I thought I'd give it a try. I also liked that this is proportioned for one loaf. I substituted brown sugar for the white, used 1/2 cup multigrain flour with 1 cup unbleached AP flour, and added 1/2 cup chopped frozen cranberries and 1/2 cup chopped pecans. My zucchini was about 1 cup drained, after defrosting (I grate it and freeze it in one cup measures when in season). It took 1 hour at 350F to bake fully, in an 8 x 4 pan. The loaf has a nice texture, not heavy or too dense, and the cranberries offset the sweetness, which I'm guessing the lemon zest would do as well. I will definitely try this one again and use the lemon zest, and maybe throw in some blueberries or raspberries next time.
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Shrimp Dip II

Reviewed: Dec. 24, 2011
A great base! I left out the red food colouring and horseradish, and opted for 1/4 tsp dried chipotle powder, and 1/2 package frozen chopped spinach, VERY well drained. Tastes amazing already, and the spinach adds a nice green splash. Can't wait for the guests to arrive!
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Lemon Squares II

Reviewed: Dec. 29, 2010
A nice crust and good texture to the filling, but almost NO lemon flavour, and I had increased lemon juice to 3 tbsp. I like my Lemon Square to make me pucker, and this just didn't do it.
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White Chip Chocolate Cookies

Reviewed: Dec. 29, 2010
A really good chocolate cookie! I followed the advice to up the flour to 2 1/2 cups, and changed the sugar to 2/3 cup white and 2/3 cup brown. Instead of white chocolate chips, I added 2/3 cup pecan bits and 2/3 cup toffee bits. There are a few left after one week and they are still nice and soft and chewy. Will definitely make again and try different additions - maybe dried cranberries and walnuts? The possibilities are endless.
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5 users found this review helpful

Apple Oatmeal Cookies II

Reviewed: Mar. 3, 2009
I made a few changes and have had trouble keeping these in the house. Double the cinnamon (I love cinnamon), add 1/2 cup brown sugar as other people suggested, I used multi-grain flour, real maple syrup instead of honey because I ran out (add a bit more flour if you use syrup), and chop the apples really small so they distribute well. I used a Macintosh which kept its shape in the cookie and had a nice tart flavour. My mom made this recipe using a Gala apple and they disappeared in the baking process which made for a not pleasing result.
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Peppy's Pita Bread

Reviewed: Mar. 3, 2009
Thank you for the instruction to put the freshly baked pitas in a bag! I had a similar recipe from my bread machine cookbook but they left out this very important step, which makes the pitas soft and chewy instead of crispy and not useful for pita pockets. I used half white flour, half multigrain flour and got a nice nutty flavour and a bit of crunchy texture too. I did everything else exactly as written and am really pleased with the results.
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Brown Sugar Pie II

Reviewed: Mar. 3, 2009
I have made this pie twice now - the first one turned out PERFECTLY and the second one is runny but still tasty. I couldn't wait to eat the second one so it might have set up if I had been able to wait. I followed the suggestion to bake for 10min at 400F on the bottom rack and this resulted in a perfect crust both times. I also increased the flour to 2tbsp to make sure it would set up. All in all, a super easy recipe with great flavour and it impressed the dinner guests.
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Cranberry Applesauce Muffins

Reviewed: Dec. 23, 2006
This has become my favourite muffin recipe! I love the dense texture - great for a mini meal on a long hike. I increased the cinnamon to 1 1/2 tsp and use half white flour, half multi-grain for a healthy alternative.
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2 users found this review helpful

 
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