BEV Recipe Reviews (Pg. 5) - Allrecipes.com (1039423)

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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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4 users found this review helpful

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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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 26, 2006
These cookies are absolutely delicious. Definitely big, fat, and chewy! I was a little concerned when my dough turned out very crumbly, but after forming it into balls and baking them, the cookies turned out perfect. I read other reviews and added 1/2 tsp. of baking powder to the mix first. My cookies turned out very nice and plump. I had to bake for 19 minutes on an airbake cookie sheet. I'm sure it would have been less on a regular cookie sheet. My new chocolate chip cookie recipe!
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5 users found this review helpful

Molasses Sugar Cookies

Reviewed: Dec. 3, 2005
I took these to a cookie exchange, and everyone loved them. The have just the right amount of spicyness and a great chewy texture. I don't like a crispy cookie, and these were perfect. I refrigerated the dough overnight, and they were very easy to make. They crackled nicely and were perfectly done in 9 minutes on my air-bake cookie sheet.
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5 users found this review helpful

Chicken Marinade

Reviewed: Apr. 19, 2005
Love this marinade! I used it to marinate chicken for a grilled Oriental chicken salad. The chicken was so moist and good that it almost didn't make it into the salad. I'll be using this recipe often. Thanks!
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3 users found this review helpful

Becky's Chicken Salad

Reviewed: Mar. 16, 2005
This is the best chicken salad! I thought my recipe was good, but the whipping cream in this recipe makes the difference. I always add just a little curry powder to my chicken salad dressing, and I did this time too. Great!
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1 user found this review helpful

Cod au Gratin

Reviewed: Jan. 10, 2005
We really liked this recipe, even the kids. I normally hate any fish, but I keep trying it prepared in different ways. I read other reviews first, and combined several suggestions, such as sauteing the fish in butter and olive oil first, and adding a little garlic, dry mustard, and parsley to the sauce. I also left the fish whole, and just poured the sauce over it before baking. I served it over rice. Very good.
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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Jan. 6, 2005
I've never been able to make very good bean soup. Using this recipe and making a couple adjustments, my soup turned out great, the best I've had. I used a bag of mixed beans that I happened to have on hand, and seasoned with the ham bone left from Christmas. Following the advice of other reviewers, I left out the salt until the end, and then adjusted the amount for our tastes. I replaced some of the water with chicken broth and added a couple chicken boullion cubes. I also took out some of the beans, mashed them with a hand potato masher, then added them back to the pot to thicken the broth. Excellent taste! My mother, who has been making great bean soup for years, loved the soup that I took to her.
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2 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 29, 2004
Great recipe! I made this for holiday guests, and everyone loved it. In fact, they left me 1 wing! I'll be making it again for New Year's Eve. I made the recipe as written, except that after coating the wings with the sauce, I put them in a 250-degree oven for about an hour to keep them hot until everyone arrived. They were awesome that way, and it made serving time much easier on me.
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4 users found this review helpful

Candy-Coated Milk Chocolate Pieces Cookies I

Reviewed: Nov. 17, 2004
These were very good, and the grandkids loved them. I used margarine, and cut back a tablespoon, but they still spread a little more than I would have liked. Next time, I'll use butter-flavored Crisco, and I'm sure they'll be perfect. I just didn't have enough on hand this time. They were done in 10 minutes, and gobbled up in no time.
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1 user found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Oct. 5, 2004
My family loved these cookies. They're very easy to make also. I'll make them again, but with a couple changes. I would like to have had more maple flavor, so I'll change the proportions of the sugar/maple sugar mixture. I also had quite a bit of the sugar mixture left over, so I think 1/4 cup of each is plenty. I also think I'll cut back a little on the cinnamon to bring out more of the maple taste. It's a great recipe as written. The texture is perfect and the taste was a hit at my house. I would just like to experiment with it next time so we can taste the maple flavor more.
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2 users found this review helpful

Grilled Pork Tenderloin

Reviewed: Jul. 22, 2004
This was the first time I had ever grilled a pork tenderloin or used the indirect heat method. My husband and I both loved the results. The pork stayed nice and moist and the taste was great. This one's a keeper for me.
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0 users found this review helpful

Fresh Cherry Crisp

Reviewed: Jul. 22, 2004
My family had requested that I make cherry crisp for a summer cook-out, and use some of our freshly-picked cherries. I followed this recipe exactly, and it was a huge hit. Everyone raved about it, and I only got one spoonful at the end of the day!
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32 users found this review helpful

Soft Zucchini Spice Cookies

Reviewed: Jul. 22, 2004
These cookies have a delicious spicy taste, and smell great while they're baking. Mine spread too much even after adding additional flour and refrigerating the dough, but next time I'll do a better job of squeezing the moisture out of the zucchini. I won't add the milk next time either.
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28 users found this review helpful

Penne with Chicken and Pesto

Reviewed: Jul. 22, 2004
I made homemade pesto from my basil this summer, and proceeded to look for recipes to use it in. This was a very good, fast, and easy dish to make. I only gave it 4 stars, however, because mine was a bit bland and dry until I added extra pesto and more liquid. Afterward, though, it was very delicious. I agree with other reviewers that using chicken broth in place of some of the cream would be a good idea for less fat and as well as extra flavor. I'll try it next time.
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1 user found this review helpful

Chocolate Zucchini Cookies

Reviewed: Jul. 22, 2004
A 5-star recipe! Cookies and chocolate are my greatest weaknesses, so this recipe has it all. I've been trying several new zucchini recipes lately to use up the seemingly never-ending supply coming out of my garden this year. These cookies are so moist and delicious. Mine puffed up nicely while baking and have a cake-like texture. The only thing I added was some chopped pecans. GREAT!
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10 users found this review helpful

Zucchini Patties

Reviewed: Jul. 22, 2004
This is a very good recipe which I will definitely use again. After reading other reviews, I made a couple adjustments. I salted the grated zucchini first and let it sit in a colander to draw out the excess moisture. Then I patted it dry with paper towels. I also added some fresh chopped garlic and Italian-style bread crumbs to the mixture. Then, after forming the patties, I patted on more bread crumbs. They fried up nice and crispy. I served them with marinara sauce, which my husband and I both thought was the perfect accompaniment.
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680 users found this review helpful

Roast Pork Loin Chop

Reviewed: Dec. 10, 2003
I used 1" thick pork chops and baked them under the foil for about 1 1/2 hours, then another 30 minutes uncovered to brown them. They turned out very moist and delicious. This is the first time I've ever made thick pork chops that weren't dry. I gave the recipe 4 stars, however, because the taste is a bit bland. I will use this method for baking pork chops from now on, but plan to add more seasonings next time. My husband loved them just the way they were, but I'd prefer a little more flavor.
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50 users found this review helpful

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