Brooke Recipe Reviews (Pg. 4) - Allrecipes.com (10178726)

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Original Recipe French Toast

Reviewed: Jan. 17, 2011
This recipe was ok. I dipped the bread in the custard, cooked it over medium heat and it was still soggy in the middle. If I were to make these again I would put them in the oven to dry out a bit. I rated this recipe not because of the sogginess issue but rather the flavor. The taste wasn't anything special. Update: If regular slices of bread and 2tbs are used in the egg mixture then it's a pretty good recipe. Changed rating from 3 to 4 stars with alterations.
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6 users found this review helpful

Oatmeal Raisin Toffee Cookies

Reviewed: Dec. 12, 2010
Delicious cookie! I used Hershey's Milk Chocolate Toffee bits and it worked out great. You won't really be able to taste the toffee but the cookie is still pretty good. For nice chewy cookies, refrigerate at least for 1 hour and bake for 10 minutes. I will definitely make these again.
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2 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Nov. 9, 2010
These were edible. If I were to make them again, I think I would leave out the coconut. They also made more than 12 muffins.
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5 users found this review helpful

Mini Cheesecakes I

Reviewed: Nov. 6, 2010
These are good but they always sink in the middle. I'm not sure what I'm doing wrong but perhaps that's why cherry filling is added to the top. Also, I use 1 cup of sugar instead of 3/4 cup.
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 30, 2010
I am not a cheesecake fan and I thought this was pretty good. I used 1/2 cup plus 2tbs of sugar and cooked it for a total of 36 minutes. The last minute I turned off the oven. I will make this again. Update: Instead of 1/2 cup of sugar I used 3/4 cup and baked the pie for 40 minutes.
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1 user found this review helpful

Creamy Hot Cocoa

Reviewed: Oct. 27, 2010
As other reviews have suggested this is incredibly sweet. Children would love it but I would probably decrease the amount of sugar next time. I also used heavy whipping cream instead of half-and-half.
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0 users found this review helpful

Traditional Mashed Potatoes

Reviewed: Oct. 23, 2010
Good recipe. I used 4 medium sized russet baking potatoes. Next time I would probably decrease the amount of milk; my potatoes were almost too creamy. I also used about 1/2 cup of unsalted butter. I'm not sure how much salt I used but I added just enough. Update: I used 2 large russet potatoes, 1/2 cup of butter (yikes!) and between 1/2-3/4 cup of milk. Delicious!
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Easy OREO Truffles

Reviewed: Oct. 4, 2010
These were really good. I crushed the Oreos in the food processor and then I added the cream cheese to the processor. I then scooped, rolled the truffles, and placed them in the freezer for about 20 minutes. After that I melted the chocolate in the microwave but I don't think it was warm enough because I had trouble evenly coating the truffles. Other than that they tasted pretty good.
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Clone of a Cinnabon

Reviewed: Sep. 26, 2010
I don't have a breadmaker and this still turned out pretty tasty. I would make these again for friends and family.
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0 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Sep. 18, 2010
I made this today and it turned out perfectly. Tricks: Slowly bring the sugar and cream to temperature. It doesn't take long, I think medium heat may be too high. Also, slowly pour the cream mixture with the egg yolks. There will be a considerable amount of foam once all of the cream has been mixed; this is where straining it before it goes in the ramekins is so important. If it is not strained there will be a nasty layer on top. Update: I think I have perfected the recipe. Instead of using 1/3 cup of sugar use 1/2 cup. Also, instead of using vanilla extract using a vanilla bean. Split the vanilla bean in half, scrape out the inside, and place both in the heavy cream. Heat the creme and vanilla in a medium sauce pan. In a mixing bowl combine the egg yolks with the sugar.
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6 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Sep. 14, 2010
These are pretty good. I used mini semi-sweet chocolate chips. The recipe makes about 24 regular muffins. The baking time is about 17-18 minutes. These are better the next day. Enjoy!
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6 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Aug. 29, 2010
Super easy recipe. I cooked four chicken thighs and they came out moist and tender.
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2 users found this review helpful

Tomato Soup I

Reviewed: Aug. 28, 2010
Good recipe. I did not add more than 1/3 cup of heavy whipping cream which I thought was more than enough. I'm not sure if I would make it again.
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1 user found this review helpful

Caramel Bars

Reviewed: Aug. 25, 2010
Interesting dessert. Cook this in a 8X8 pan. I used a 1/2 cup of chopped cashews instead of walnuts. I also mixed the cashews and the morsels in a bag before adding it to the oatmeal crust. I'm not sure if I would add nuts again; you can barely taste them in the bar.
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3 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Aug. 21, 2010
This was my first successful attempt at making a pie crust. The flavor and texture were great. A few tricks to consider: first add the flour, sugar, and salt to a food processor. Pulse it until thoroughly mixed. Then add the shortening; try to evenly distribute the shortening when putting it in the processor. Pulse it a few times until crumbly (not long). Transfer mixture to a a large bowl and add the egg and water mixture. Mix with hands. Split the dough and put in the fridge overnight. The next day, roll the crust on a lightly floured surface.
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Aug. 21, 2010
I made a few adjustments to the recipe and they are as follows: I cooked the apples in the butter, water, sugar mixture until almost tender. Next time I think I will reduce the liquid mixture and then cook the apples. I also added a few a shakes of cinnamon. I will make this again in the future. Update: I made this again and made a few alternations. I melted the butter and then added the flour. I let that cook for 5 or so minutes then added the brown and white sugar. I then added the water, let it reduce and thicken slightly. I think added the apples and cooked them to almost tender. I also preheated the oven to 375F and cooked the pie for 15 minutes. After 15 minutes I turned the oven to 350 and let the pie cook for another 35 minutes. Update 2: I melted the butter and added 3 heaping tablespoons of flour. I cooked the mixture for 5 or so minutes, stirring constantly. I then added 1/2 cup plus 2 tbs of brown sugar, 1/2 cup plus 2 tbs of brown sugar. Mixture will form a paste. I then added 2 tablespoons of water. I brought the mixture to a boil, lowered the heat and continued until the mixture became syrup/thick. I also added the apples and cooked until the mixture was thick again (5 or so minutes). I also added 1 teaspoon of cinnamon and 2 dashes of nutmeg. I baked the pie at 425 for 15 minutes, lowered the temperature to 350 and baked for 40 minutes. Allowed the pie to cool for 15 minutes.
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Sloppy Joes II

Reviewed: Aug. 1, 2010
I used ground turkey as a substitute for the ground beef. First I cooked the bell pepper and onions in a little bit of olive oil. I then removed the mixture, added a little more olive oil and cooked the turkey. Once the turkey was almost cooked I added the rest of the ingredients. I also added a little more brown sugar than what the recipe called for.
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1 user found this review helpful

Blueberry Zucchini Bread

Reviewed: Jul. 31, 2010
I prefer this zucchini bread than any other zucchini bread. I wouldn't change a thing. I did have a hard time getting the bread to cook all of the way through but I will keep working at it. Update: I halved the recipe and here are a few tips. 1) if you can't find zucchini grate 2 italian squash with a box grater, 2) use about a cup and half of shredded italian squash, 3) use 2 eggs, 4) thaw frozen blueberries 5) use 1.5 cups of blueberries and 6) bake in a 9X5 metal loaf pan for 48-50 minutes. Enjoy warmed with butter...divine!
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Holiday Chicken Salad

Reviewed: Jul. 24, 2010
I used rotisserie chicken for this recipe and instead of mayo I used Miracle Whip. I would certainly make this again. Update: It's much better the next day.
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10 users found this review helpful

Pat's Baked Beans

Reviewed: Jul. 24, 2010
I truly love baked beans. My mom has an incredible recipe that I have tried to replicate and this recipe comes pretty close. I did alter the beans in the recipe. I used two 28oz cans of bushed baked beans and one 16oz can of Northern beans which I drained. I also nixed the ketchup. I like the onion flavor so I also added more than what the recipe called for. Update: These are even the better the next day! When I make half of the recipe I use about 1/3 cup of brown sugar.
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1 user found this review helpful

Displaying results 61-80 (of 128) reviews
 
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