tash Recipe Reviews (Pg. 1) - Allrecipes.com (10386364)

Rice a Roni copy

Reviewed: May 21, 2012

Made 21 may 12. Used 1/2C orzo pasta instead of angel hair. White rice. 2 cubes vegi boulion. Used mrs dash table blend instead of Italian. Kids loved it. Should add veggies next time, maybe split peas?

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Fluffy Pancakes

Reviewed: Jan. 1, 2012

I didn't have the ingredients for my usual pancakes (high protein with cottage cheese) to make for my overnight guests so I made up these instead. I increased the sugar to 3T to make sure my toddler wouldn't need syrup but kept everything else the same. They were great and a hit with everyone (mostly kids) who tried them.

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Candied Carrots

Reviewed: Nov. 14, 2011

Good, but bland. It felt like it was missing something. Maybe next time Ill try the cinnamon and cooking it longer on high to caramelize the sugar like others have mentioned. It was very easy. Only changes I did was to use baby carrots and to double it.

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2 users found this review helpful

Apple Oatmeal Crisp

Reviewed: Aug. 10, 2011

I made this for a family get together. It went very quickly (even against other deserts) and there was none left by the end of the night. I used Granny Smith apples, also based on other reviews I used a little less flour and added a splash of apple juice to the 1/2 that I put on top. The only problem I had was the bottom mixture caramelized and stuck to the pan. Even though I did grease it. I think next time I may put the apples on bottom and the topping only on top.

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5 users found this review helpful

Death By Garlic

Reviewed: Mar. 24, 2011

I agree with other reviews, good basic recipe to be tweaked to personal taste and what is currently available to you. Even my picky two year old liked it, although he did say "ew" once to some parsley (but still ate it). However my 5 year old who normally likes everything that isn't too spicy said it was too spicy. Next time I think I will try adding some diced sun dried tomatoes instead of the pepper. The sweetness vs spicy should appease my 5yo, and should still complement the garlic nicely. I did have trouble trying to figure out how many cups 1lb of penne was. Looking around online I guessed it was between 4 and 6. The box of penne I had only had about 4 cups which is way more then 4 servings around here so I only used about half of the cooked pasta.

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Pumpkin Pecan Biscotti

Reviewed: Nov. 18, 2010

I did as one reviewer suggested and used 1 cup pumpkin and only one egg. Since I only used one egg I used 2 teaspoons baking powder. I also added 1/4 tea cloves since I love them. Another reviewer said it made too much dough. I got two logs that were 8" X3".

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23 users found this review helpful

Pumpkin Pie Recipe

Reviewed: Nov. 8, 2010

I used the pre-made Pillsbury pie crust for the crust. Which actually tasted pretty good. The pie filling was great too. Kinda mild on the spices, I might try a bit more next time, but not much. It did puff up a bunch in the oven, but then went down as it cooled. I let it cool in the oven. It seemed to pull away from the edge of the crust which didn't look as nice as if it had stayed there.

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Pumpkin Pie Recipe

Reviewed: Nov. 7, 2010

I used the pre-made Pillsbury pie crust for the crust. Which actually tasted pretty good. The pie filling was great too. Kinda mild on the spices, I might try a bit more next time, but not much. It did puff up a bunch in the oven, but then went down as it cooled. I let it cool in the oven. It seemed to pull away from the edge of the crust which didn't look as nice as if it had stayed there.

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Pumpkin Bread

Reviewed: May 27, 2010

I didn't have any eggs so I used 2 of those single serve unsweetened applesauce things and used a heaping Tablespoon of baking powder instead. I also didn't have any cloves so I used 2 teaspoons cinnamon (at the suggestion of another review) and only used 1/2 teaspoon of nutmeg. I also cut the sugar to 2 cups since I figured apples have sugar. I also put 1/2 into muffin cups. With those minor changes it was still great, very moist and baked wonderfully. The muffins took about 40 minutes to cook, the bread about 1 hour 20 minutes. Will defiantly make this again.

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Bachelor Grilled Cheese

Reviewed: Apr. 1, 2010

I make this using a toaster oven all the time. I agree it's great when you don't have a pan for whatever reason, or if you just don't want to wash the pan after. But with a toaster oven I partly toast the bread, then put the cheese on to melt. I also use lots of variations of cheese and bread: rye and pepper jack, 15 grain and provolone (sometimes with chipolte sprinkled on the cheese), or honey wheat with cheddar.

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Almond Cherry Biscotti

Reviewed: Dec. 22, 2009

I have made this sevral times. The most recent was for a cookie exchange and then taking the rest to a family gathering. I recived a TON of compliments. "Like ones from a bakery" among others. Someone asked me how I got them "biscotti shaped". The directions here refer to a 'ball of dough'. The "dough" is way too sticky to form a ball. I just try to get the mixture in half in the bowl and then scoop it into a pile on the pan. No amount of flour on your hands would stop this stuff from sticking. I spread it into a rough rectangle shape with the spoon I stirred it with. The rectangle spreads into that perfect rounded biscotti shape when it bakes the first time. For cutting them without crumbling: wait until they are cool, then I use a serrated knife and cut from the outside to the middle, holding the outside edge in place with my fingers. They seem to keep thier shape much better this way. I have made them just like the recipe and they are good. But almond extract is better. I also have had great sucess with other mix-ins; including 1C chocolate chips and 1C caramel chips, marchino cherries instead of candied (I prefer this marchino), 1C caramel chips, 1/4C cocoa powder (made it denser, but good and chocolaty). I plan to try other variations in the future including turtle, twist, and others.

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11 users found this review helpful

One Bowl Brownies

Reviewed: Apr. 9, 2009

I accidently only used 3 chocolate squares (semi sweet because that is what I had) and it wasn't super chocolaty, but it was still really good.

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Kitchen Sink Cookies

Reviewed: Dec. 22, 2008

mix in ideas for next time: 3/4C butterscotch, 3/4C milk chocolate, pecans. Marchino cherries, almonds. craisons.

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Delightful Apple Spice Muffins

Reviewed: Nov. 28, 2008

Very easy to make. I didn't have allspice so I used extra cinnamon. I also subbed 1/2 the butter for an extra 1/2 cup applesauce to make it more apple-y. As per another reviewer I also added a bit of vanilla extract. It made 12 regular sized muffins for me, which I cooked for 20 minutes, but my oven usually takes a little more time then suggested. I also mixed wet and dry ingredients separately and then mixed them together. They didn't brown as much as I thought they would. I like how they aren't overloaded with sugar, but still somewhat sweet. I do think that next time I will use a mix in like diced apples, nuts, or dried cranberries. My 2.5 year old begged for more.

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Egg-Free Bonbon Cookies

Reviewed: Aug. 21, 2007

Very easy to make. Very yummy. They spread out more then I thought they would and ended up being flat with a lump where the cherry was. They remind me of Christmas. I probably will make them again. I think they would taste good with the cherries chopped up and blended in the dough...

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Waldorf Astoria Red Cake

Reviewed: Mar. 19, 2007

This is nearly word for word the recipe I got from my grandma. She used to make this for our birthdays. It is one of my favorites. It is sooooo hard to find one withOUT the cream cheese frosting, that stuff is good on carrot cake, but horrible on red cake. The frosting here (although my grandma made it with 2T cornstarch instead of 5T flour, she also used 'oleo' instead of butter) is much closer to the real thing. Red Cake is only good with the right frosting.

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25 users found this review helpful