BEV Recipe Reviews (Pg. 2) - Allrecipes.com (1039423)

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Holiday Cranberry Chutney

Reviewed: Dec. 27, 2010
Delicious! I made this to serve over cream cheese with crackers. I made it as written, and it was very good. But I thought a little heat with the sweet would be interesting, so I added about 3/4 tsp. of crushed red pepper flakes. My family loved it. It also was a great condiment for our roast pork loin. Delicious!
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9 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 27, 2010
Very good salad. I served this with our Christmas dinner, and everyone loved it. The dressing is wonderful. I used a combination of Romaine lettuce and baby spinach, and changed the nuts to walnuts. I know I'll make the dressing a lot. It would be good on any salad mixture.
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4 users found this review helpful

Rosemary Cheese Crusted Potatoes

Reviewed: Dec. 27, 2010
I served this dish for Christmas dinner, and it was a huge hit. Everyone raved about it. I made it exactly as written, except for the lemon rind because I didn't have any, and it was absolutely delicious. The rosemary in the crusty topping adds a nice touch. I don't like cheesy potato dishes that are swimming in melted gooey cheese sauce. This has just the right amount of cheese. I'm saving this one and will make it often!
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12 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Dec. 18, 2010
Every year I make peanut butter fudge using different recipes, and every year I've been disappointed. Not this year! This is the best PB fudge I've ever made. I was pretty skeptical about adding flour to fudge, but it works. I mixed the marshmallow fluff and peanut butter in my Kithen Aid stand mixer, then added the butter/sugar mixture to it. I hand-stirred the hot mixture to blend, then added the flour and finished mixing with the mixer. It set up quickly and it is very smooth and creamy. I have found my peanut butter recipe.
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10 users found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 18, 2010
Absolutely 5 stars!! I had planned to bake gingerbread for my Christmas get-together. The recipe I had called for cake flour and I had none. So, I started looking for another recipe. When I ran across this one and read the reviews, I thought I'd give it a try. I followed the recipe exactly as written, but prepared it in a 9 X 13 pan. About half way through baking, I topped it with a mixture of butter, brown sugar, flour, and chopped pecans (from my other gingerbread recipe). It took about an hour to bake. Oh my goodness....is this ever delicious! The pumpkin and spices smelled so good and the taste is perfect. It is very moist also. I like the addition of the crunchy topping, but this bread would be delicious plain, or with added nuts.
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13 users found this review helpful

Biscotti

Reviewed: Nov. 28, 2010
I had never made biscotti before, and decided to start with this recipe. So glad I did! I had no anise, and added half vanilla and half almond extract instead. I mixed it in my Kitchen Aid, and added some chopped dried cranberries at the end. I had no trouble with the dough since I kept my hands wet while I was handling it. I formed them into logs right on the parchment-lined cookie sheet, then patted them down to 1/2" thickness. They were done in 20 minutes, so I was glad I was keeping an eye on them. I followed another reviewer's suggestion, and cut them immediately with a pizza cutter....so quick and easy, and no crumbling! I turned down the oven to 325, then baked them again on each side for 6 minutes. The texture is just what I wanted, and they are delicious! I can't wait to try again using some other flavor combinations.
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5 users found this review helpful

Salsafied Chicken and Rice

Reviewed: Nov. 22, 2010
I gave this recipe 4 stars because it would probably have been a bit bland for us without the changes I made. I sprinkled the chicken pieces with some taco seasoning, then sauteed with a sliced onion and a couple cloves of minced fresh garlic. I used my home-made salsa, and also added some frozen corn. I thought the rice/liquid ratio was off, so I only used 1 cup of instant rice, and it turned out perfect. I made this early in the day, then poured it into a casserole dish, topped with shredded cheese, and aluminum foil, then refrigerated it. 30 minutes in the oven before dinner time, and it was ready. I served it with tortilla chips and sour cream. It was delicious! This will be a regular for us.
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2 users found this review helpful

Chicken Wild Rice Soup

Reviewed: Nov. 12, 2010
My husband and I both enjoyed this soup very much. I had a bag of brown rice on hand, so I decided to use that instead of buying wild rice. It was still very good, but I want to try it with the wild next time. Otherwise, I made the soup as the recipe was written. As everyone has said, it takes a while to chop and prep the ingredients, but I enjoy that sort of thing. It is very mushroomy, so I may leave out the mushroom soup or add cream of chicken instead when I make it again. I needed to add extra broth as it was very thick. The white wine is a delicious touch.
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2 users found this review helpful

Mocha Cooler

Reviewed: Sep. 13, 2010
I have tried so many recipes for blended iced coffee drinks. I have been trying to find one that tastes good enough to get me to stop spending all of my money on Tim Horton's Iced Cappuccinos and McDonald's Mocho Frappe's. I think I've finally found the recipe that comes the closest. The only thing I did different from the recipe was to use Splenda instead of sugar. I love the idea of having a mix made up ahead. Very easy to whip up a drink whenever I have that urge! Thanks so much!
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Aug. 14, 2010
Sooo good! I doubled the spice mix, but otherwise prepared as the recipe stated. We had plenty of meat for tacos and pork sandwiches for 7 on a recent camping trip. I froze what was left, and my husband and I finished that off in tacos again last night. Excellent recipe!
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1 user found this review helpful

Blueberry Zucchini Bread

Reviewed: Jul. 19, 2010
Wonderful bread! I just ate a warm muffin, and it was so delicious! I would love to make the recipe as written, but I've recently lost 30 lbs., and want to keep it off! So, like many others I used 1/2 applesauce and 1/2 canola oil, and I used 1 cup Splenda and 3/4 cup brown sugar, instead of the 2 1/4 cups of white sugar called for in the recipe. I used frozen blueberries. It made 8 mini loaves and 6 muffins. I'm going to freeze the mini loaves and take them as a snack for the grandkids on a camping trip this weekend.
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1 user found this review helpful
Photo by BEV

Slow Cooker Chicken Taco Soup

Reviewed: Mar. 22, 2010
Love this soup! I made it just about as written. I only used chili beans because that's all I had. I also doubled the taco seasoning for our own personal tastes. The only beer I had on hand was Guinness (left over from St. Patrick's Day!). I wasn't sure how well that would go with this dish, but it was delicious. Since I was feeling extra ambitious, I made home-made bread bowls, and served it up in them. Garnished with a little sour cream, shredded cheese, and cilantro......YUMM!!
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1 user found this review helpful

Pico de Gallo

Reviewed: Mar. 10, 2010
We absolutely love this! I had never even had pico de gallo until last summer, when a friend made some while we were on a camping trip. When we came home, I began looking for a recipe to try and found this one. We like it much better than the one our friend had made (I wouldn't tell her though!). Excellent and addictive!
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0 users found this review helpful

Byrdhouse Dream Salad Dressing

Reviewed: Mar. 10, 2010
Excellent dressing!
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Lime Chicken Soft Tacos

Reviewed: Mar. 8, 2010
I loved this, but with modifications. I doubled the sauce ingredients, omitted the oregano, added 1 tsp. cumin and some chili powder and chopped fresh cilantro. I also grilled the chicken breasts first until just past the pink stage inside, then shredded them. Then, I added the sauce to the shredded chicken and sauteed it all together in a skillet. I served it all in my home-made wheat tortillas.........YUMMMM!
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Tortillas I

Reviewed: Mar. 8, 2010
This was my first experience with making tortillas. We have been using so many store-bought ones that I thought I should try to make my own. I'm so glad that I did. This recipe was so easy. For our preferences, I tried it using only whole wheat flour, and only made 1/2 batch in case they didn't turn out well. I also doubled the salt. I did need to add quite a bit more water since I was using the whole wheat flour and it was a dry winter day. I bake a lot of bread, so I've already learned that the amount of water needed depends on the humidity and the type of flour you're using. I made mine bigger, only got 15 out of half the recipe. I rolled them very thin, and cooked them in my non-stick skillet on med/high heat for about 45-60 seconds on each side. No more store-bought tortillas for us!
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2 users found this review helpful

Allspice Cream Cheese Frosting

Reviewed: Feb. 17, 2010
I used this recipe as a base because I was looking for a frosting recipe for a spice cake, and this sounded good. I only had 4 oz. of cream cheese left, so that is what I used along with 1/3 cup butter, and probably about 3 cups of confectioners'sugar. (I didn't really measure it, just kept adding until consistency was right) I didn't add any milk, but did add the vanilla and allspice. Then, I decided to stir in some finely chopped pecans, and it was delicious! Perfect frosting for my spice cake!
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Honey Roasted Red Potatoes

Reviewed: Dec. 29, 2009
These were very yummy. I knew they would take longer than I was going to have to roast them, so I did boil them for just long enough to soften them ever so slightly. I then used a large non-stick cookie sheet since I had doubled the recipe for a larger group of people. I stirred them several times while they were roasting. It still took about 45 minutes for them to develop the nice crunchy caramelized surface I was going for. Everyone loved them. The only thing that I think they needed was more than a pinch of salt. I sprinkled some kosher salt over them after I put them on the pan, and it was perfect. Also, for our tastes, it was just the right amount of sweetness. I will be making these often.
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Peas Amandine

Reviewed: Dec. 26, 2009
Amazing...I made this as a side dish for Christmas dinner, and it was very well received. I used fresh mushrooms instead of canned, but otherwise followed the recipe as written. Everyone loved it!
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2 users found this review helpful

Apricot Tea Cookies

Reviewed: Dec. 16, 2009
These are very pretty and delicious cookies. I made the dough and refrigerated it overnight. I had no trouble rolling or handling it. The only thing I did differently was to use orange juice instead of water in the glaze.
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4 users found this review helpful

Displaying results 21-40 (of 142) reviews
 
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