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Downeast Maine Pumpkin Bread

Reviewed: Nov. 1, 2009
Excellent pumpkin bread. I added chopped walnuts, raisins, and a teaspoon of vanilla, but otherwise, followed the recipe as written. It is very moist and has a nice spicy pumpkin flavor. I cut the recipe in half since I only had a 1/2 can of pumpkin left from another use. I made it into 8 mini loaves and a couple muffins. They were done in about 35 minutes. I'm going to buy another can of pumpkin and make more soon!
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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Jul. 27, 2009
I just didn't really care for this recipe very much. It didn't turn out runny, as others have said, but instead seemed to have too much thickening. I know there is always a difference in the fruit, and maybe my peaches weren't as juicy as others. I did use fresh peaches bought at a farm produce market. I also tossed them in the lemon juice and drained them in a colander, as others suggested. My biggest problem with the pie was the taste. I just didn't care for the overwhelming nutmeg taste. I love nutmeg, but it seemed to be a little too much for this pie. I love a good peach pie, and I think I could use this recipe as a base. But, next time, I'll omit the nutmeg and use my own judgment in deciding how much flour or cornstarch to add.
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Grilled Brown Sugar Pork Chops

Reviewed: Jul. 21, 2009
Very good pork chops. I marinated my chops for about an hour before grilling, and they were very tender and juicy, not dry at all. We didn't think the sauce was too sweet, but my husband and I like that sort of thing. I'm also going to try this sauce on chicken, as others have done.
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Chicken Cordon Bleu II

Reviewed: Jan. 23, 2009
This recipe is absolutely awesome. I made a couple changes. I added bread crumbs and a little dried thyme to the flour/paprika mixture. I melted butter in a baking pan in the oven. Then, I just coated the chicken rolls with the melted butter, and rolled them in the bread crumb/flour mixture. Then, I baked them in the pan I used to melt the butter. I baked them at 350 degrees for about 45 minutes. When they were done, I made the sauce in a saucepan on the stove, using a Pinot Grigio because that's what I happened to have on hand. I mixed together the wine, heavy cream, a little cornstarch, and the chicken boullion. I cooked it over a medium low heat until it thickened. After I poured the sauce over the chicken, I thought it looked a little pale, so I sprinkled on just a little more paprika and some dried parsley for color. I had never made cordon bleu before, but I will be making this often from now on. It's a great company dish. The sauce was just delicious, however, next time I think I'll only use about half of the cornstarch called for. Mine turned out just a bit thicker than I would have liked. Great recipe!!
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Creme Brulee French Toast

Reviewed: Jan. 15, 2009
Absolutely delicious! I was very nervous about making this because I wanted something special to serve to my son and daughter-in-law for brunch. Both of them attended Le Cordon Bleu culinary school in Paris and work as chefs. Well, we all loved this! I used a 2-day-old loaf of grocery store French bread and left on the crusts. I sliced it into about 1"-1 1/2" slices. I didn't get this made the night before because, quite frankly, I was exhausted from holiday activities that day. So, I mixed it up in the morning, soaking each slice of bread in the egg batter before cramming as many as I could into the 13 X 9 pan. I poured what was left of the batter over the slices, and let it all sit in the refrigerator for about an hour. Before baking, I sprinkled on a little cinnamon. I flipped the slices over to serve with the yummy caramel syrup on top. I thought this was perfect as written, but I may try some other reviewers suggestions in the future for variety, such as mixing chopped pecans in with the syrup mixture or using maple syrup instead of corn syrup. It was excellent served with sausage links and fresh fruit.
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Iced Pumpkin Cookies

Reviewed: Oct. 19, 2008
These cookies are fantastic! I love anything pumpkin, and these are the best pumpkin cookies I've had. The spicy aroma fills and warms the house on a cool autumn day. I made them pretty much as the recipe states, except that I added about 1/2 cup more pumpkin (I just wanted to use up what I had left), and I added chopped pecans and dried cranberries. After reading the reviews first, I also added a little cinnamon to the glaze and that was very good. I flattened the first batch with a sugar coated glass bottom. The second batch, I didn't flatten. We decided we liked them much better flattened, and we liked that little extra sugar on the tops. They baked perfectly for me in 15 minutes. I like them with and without icing. Either way is delicious.
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Pineapple Upside-Down Cake V

Reviewed: Apr. 9, 2008
This recipe was very good. I did not make a layer cake, just made a 9 X 13 single layer cake. I like to keep things pretty simple. The cake was delicious with the pineapple juice. And, we really liked the coconut/brown sugar/pineapple ring combination. It carmalized nicely, and was very yummy. I did not use the crushed pineapple since I didn't make the layers, but I may try that when I make the cake for company. My husband took some to work and shared with his co-workers. He said it was a hit there as well.
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Cocoa Oatmeal Cookies

Reviewed: Mar. 27, 2008
I liked these a lot. I was thinking about making no-bake cookies when I came across this recipe. I pretty much followed the recipe as written, except for leaving out the raisins and adding some chopped pecans. I don't really care for raisins with chocolate and I love nuts. I baked for 12 minutes and they were perfectly chewy and moist, just the way we like our cookies. Next time, I think I'll try adding chocolate chips.
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Dad's Favorite Peanut Butter Cookies

Reviewed: Mar. 20, 2008
These were very good with minor adjustments. I used all brown sugar, creamy peanut butter, and butter instead of shortening. I didn't want to wait to refrigerate them, so I just dropped them by spoonfuls on the parchment-lined cookie sheet, then sprinkled just a little sugar on each one. There was no need to flatten. They turned out perfect, crispy edges and chewy inside. I baked at 375 for 10 minutes. Just what my sweet tooth was craving!
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4 users found this review helpful

Scotch Eggs with Mustard Sauce

Reviewed: Mar. 19, 2008
I made these for our Scottish Burns Night celebration, and they were the hit of the evening. Absolutely delicious! I know they'll be requested for next year's party.
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7 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Mar. 19, 2008
I made this for dinner last night, and my husband and I both loved it. I used brown rice and cooked it in chicken broth to give it more flavor. I also added about a cup of cooked frozen peas for more color and nutrition. I did not add the pepper the recipe called for, simply because I don't care for pepper all that much. I just ground a dash of fresh pepper over top just before serving. We will have this one often.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Mar. 18, 2008
We loved this! I cut the wine back to 1/2 cup because I'm not a big red wine fan. And, after reading other reviews, I cut the soy sauce back by 1/2 and added a tablespoon of Worcestershire sauce. I left it in the crock pot all day while I worked, and it was perfect when we came home. The meat was very tender and moist. I served the liquid on the side for dipping, and it was delicious. I think it might have been too salty for us if I had used the full amount of soy sauce. I'm usually disappointed with most crock pot recipes, but this one is a keeper and so easy.
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Soft Oatmeal Cookies

Reviewed: Mar. 8, 2008
Excellent! I added dried cranberries and pecans also. I baked them for 11 minutes on my air bake cookie sheet, and they turned out perfectly soft and chewy. I didn't refrigerate or flatten them. I always use parchment paper, and I just dropped them right off the spoon. I'm saving this recipe to use again.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Jan. 9, 2008
Our family loved this recipe. I did increase the balsamic vinegar to 1 tablespoon, and added a pinch of minced fresh garlic to the sauce. It was a very easy recipe, and I'll be using it again soon.
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Orange Glazed Carrots

Reviewed: Jan. 9, 2008
These were very good, but I think I'll also add a little cinnamon next time. My guests all said they liked them. They were all eaten, so I guess that's a pretty good sign.
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Brown Sugar Sauce

Reviewed: Dec. 26, 2007
Delicious and perfect over bread pudding.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 26, 2007
I made these cookies exactly as the recipe says, and they were perfect. Everyone raved about them, so I'll be making them often. This is a very quick and easy recipe, too. Delicious!
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Green Bean Casserole Remix

Reviewed: Nov. 24, 2007
I made this dish for Thanksgiving also. Loved the flavor of the fresh mushrooms. I also added the French fried onion rings. I had to add a little flour to get the sauce to thicken, and it was still a little runnier than I would have preferred. Otherwise, it tasted very good, and everyone seemed to like it.
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Banana Crumb Muffins

Reviewed: Jul. 5, 2007
Loved these muffins! I made them for overnight guests for breakfast, and everyone raved about them. After reading other reviews, I used 1/2 brown sugar and 1/2 white sugar, and also added about 1/2 tsp. cinnamon to the batter. The recipe made 12 muffins and they were done in 15 minutes. They turned out very moist, with a great banana flavor. And the struesel topping was yummy. I may try adding some chopped nuts next time. Thanks for a great recipe. I'll be making these often.
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Spinach Salad I

Reviewed: Jan. 7, 2007
I made this salad for company on New Year's Day, and it was delicious. I used just 1/2 cup sugar. I also used 1/4 cup olive oil and 1/4 cup vegetable oil, then 1/2 cup of water. It was perfect for us....just sweet enough and thick enough to stick to the spinach. I'll use this dressing recipe often on any salad. Delicious!!
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Displaying results 41-60 (of 142) reviews
 
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