musicaldragon Recipe Reviews (Pg. 1) - Allrecipes.com (10396286)

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Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Reviewed: Jul. 12, 2011
Very good recipe! Only changes made were I replaced the walnuts with toffee covered peanuts (couldn't find honey roasted in bulk) and couldn't find cranberry vinaigrette, so got Girard's raspberry vinaigrette instead. Toffee peanuts made it a little sweet, so will probably go with unsalted roasted next time. Thanks! :)
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3 users found this review helpful

Old Fashioned Peanut Butter Chocolate Chip Cookies

Reviewed: Jun. 3, 2007
This is a very good recipe and I will be making it again. Since I didn't have Splenda on hand, I used Galeriel's measurements for white and brown sugar and they turned out great. I didn't put in the chocolate chips. My husband thought they could use a bit more peanut flavor, so I am thinking about adding some chopped roasted peanuts next time (perhaps substitute it for the chocolate chips, though 1 cup may be enough). I'd also like to try the original version for my parents. Thank you for the yummy recipe and helpful comments :).
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2 users found this review helpful

Curried Coconut Chicken

Reviewed: Jun. 4, 2007
Absolutely delicious! To lessen the cost I purchased some frozen chicken tenderloins and baked them partially in the oven before chopping them up. Also purchased some organic curry powder from our local Co-op and used a Walla walla onion. Even though I messed up a little by adding the garlic first and rushing to add the curry powder before the garlic burned and then rushed in the onions, the recipe still turned out real yummy. Definitely a keeper :). Thanks for such a great recipe :).
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0 users found this review helpful
Photo by musicaldragon

Zucchini and Eggs

Reviewed: Sep. 15, 2010
This is an excellent recipe! I made a couple changes, but I think it would have tasted great as is. I crushed a couple cloves of garlic into the hot olive oil and sauteed it for about a minute, then added the zucchini and some white mushrooms I needed to use up. Definitely a keeper :).
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31 users found this review helpful

Honey Corn Bread

Reviewed: Dec. 26, 2008
Finally, a cornbread recipe I like that doesn't taste weird or bland! The only changes I made were I increased the salt to about 1/3-1/2 tsp, used 1/3 cup golden brown sugar, and used the 2% milk and canned corn I had on hand. It turned out delicious and has an almost cake-like texture and held together pretty well. Scrumm-diddly!
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0 users found this review helpful

Boston Baked Beans

Reviewed: Aug. 30, 2010
This is an excellent recipe! Very tasty. Made the recipe as stated and it turned out great. I will likely need to lessen the cook time a little on my current stove/oven, as it is a 50's/60's model and runs hotter than the more modern electrics I've cooked with. Thank you for a delicious recipe! :)
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3 users found this review helpful

Basic Chicken Salad

Reviewed: Apr. 11, 2009
I made this recipe with canned white meat chicken and substituted dried cranberries for the celery and it was awesome! Since I only had a 5 oz can of chicken, scaled the recipe down to 1/4 of original..
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3 users found this review helpful
Photo by musicaldragon

Moroccan Vegetable Soup

Reviewed: May 15, 2009
Made this recipe as is and it was delicious! Both my children and my husband liked it. Good way to sneak in the veggies with little ones :).
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4 users found this review helpful

Naan

Reviewed: Aug. 30, 2010
This is an absolutely delicious recipe! A little labor intensive when you have bad wrists, but worth it. The only change I made was to use olive oil instead of butter. Thanks for a great recipe! :)
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2 users found this review helpful

Honey-Poached Quince Pie

Reviewed: Nov. 22, 2009
Absolutely delicious! I hadn't even heard of quince until a few days ago. I doubled the recipe and actually had enough sauce for 2 deep dish pies. I used Pillsbury pie crust and rubbed melted butter onto the top of the pie and generously sprinkled white sugar on it as well. The bake time was less for me, was ready about halfway through the 45 minute time. I highly recommend this recipe! Sweet/tart yumminess!
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17 users found this review helpful

Honey Of An Oatmeal Bread

Reviewed: Jan. 11, 2011
Too bad we can't do half stars, because I would give this recipe 4 1/2. This is because I did make some changes. I proofed one packet of Hodgson Mill Active Dry Yeast in 1/4 cup water with 1/4 tsp of natural sugar (per instructions) for about 5-10 minutes. I warmed up the remaining 3/4 water to add later to the recipe. I put everything, with the exception of starting out with 1 1/2 flour, in the food processor and mixed thoroughly. Then I added another whole cup of flour gradually and pulsing it til it was mixed. That brings the total flour tally to 2 1/2 cups. I also put 1 tbsp of vital wheat gluten per 1 cup of unbleached flour. Then I kneaded the dough for about 8-10 minutes of a floured surface, adding a little more flour each time it got sticky. Put it in an oiled bowl covered with a damp cloth and stuck it in a warmed oven for 1 hour, then punched dough down and put it in a 9x5x3 loaf pan lined with parchment paper and covered it again and put it in warmed oven for 45 minutes (I would recommend sprinkling a little flour on top before covering it a second time as the dough will stick to the damp cloth). Then took loaf pan with dough out and let it rise another 15 minutes while I warmed up the oven to 350. Baked the loaf at 350 for 35 minutes as recommended by another reviewer. Let it cool on rack for 5-10 minutes then put in into a plastic bread bag so the heat would help keep the loaf soft. Husband and kids gave a big thumbs up!! Thank you!! :)
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5 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 27, 2010
This is a good cookie. It is a bit on the sweet side and the vanilla is a little overpowering. I think next time I will reduce both sugars, 1/3 regular sugar and 3/4 packed brown, like another reviewer suggested. Also will reduce the vanilla to 1 tsp. Also will likely reduce the chocolate chips to 1-1 1/2 cups, as two cups seems like a little much for this recipe. Thank you for the yumminess! :)
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2 users found this review helpful

Boston Brown Bread III

Reviewed: Aug. 30, 2010
This is a pretty good recipe. The only change I may make next time is to either do 1 1/2 cups each of the whole wheat and unbleached flour, or do 2 cups unbleached and 1 cup whole wheat as suggested by another reviewer. Thank you for a yummy recipe! :)
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5 users found this review helpful

Zucchini and Potato Bake

Reviewed: Aug. 30, 2010
This was really good :). I think next time I may add a bit more garlic and seasoning, and it definitely needs a little ketchup. I am thinking next time to mix it up with some eggs as a dinner dish. Thank you for a nice recipe :).
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2 users found this review helpful

Sunflower Tossed Salad

Reviewed: Aug. 21, 2010
I liked the idea of this salad and dressing, but the dressing was a little too tart for me. I ended up adding 2 tbsps honey to the mix to help take the edge off the tartness. Also, I would not recommend substituting dried thyme for the fresh. I think next time if I have only dried herbs to work with, I will use parsley.
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4 users found this review helpful

Egg Pie

Reviewed: Aug. 20, 2010
This was very good. My husband and kids ate it right up! The only changes I made were upping the 1/3 hash brown potatoes to 2/3 cup (I found 1/3 cup wasn't enough for a good layer) and I used pork sausage as it was half the price of the chicken. I think I will lessen the cook time down to 40 minutes next time, as 50 minutes in my oven overcooked it a bit. Thank you for a great recipe! :)
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11 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 14, 2010
This is a pretty good recipe. Could use more veggies, perhaps some asparagus and artichoke hearts. I laid down a bed of Jasmine rice and chopped up the chicken breasts and spread it over the rice before pouring the mushroom sauce over the whole thing. I didn't use the butter, probably tastes a bit better with it. Overall a good recipe :). Thanks! I also didn't use the flour and coat the chicken breasts before putting them in the pan, as suggested by two fellow reviewers, and it turned out just fine.
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3 users found this review helpful

Rainbow Veggie Chili

Reviewed: Jan. 14, 2010
Pretty good recipe. I substituted the yellow squash with carrots, as I couldn't find any at the store. Used 1 tsp chili powder, 1 tsp cumin, 1 tbsp dried parsley and the rest of the spices as written. The veggies still turned out a bit crunchy, even after sauteing and cooking for 1 hour. Next time I may cook the veggies in oil for 10 minutes before adding the other ingredients. Also forgot the garlic, but still turned out fine. Thanks!
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8 users found this review helpful

Acorn Squash Soup

Reviewed: Jan. 30, 2011
Very good use of acorn squash! I changed the recipe quite a bit according to what I had in the cupboard. I took 3 acorn squash I had been given, cut them in half & cleaned them, rubbed olive oil all over them, then place them cut side down on parchment paper on a baking sheet and roasted them for 45 minutes at 400 degrees in the oven. Then mashed them up for the recipe. I doubled the amount of curry and used olive oil instead of butter. Didn't use flour and sauteed the onions and celery with a bit of salt & pepper till mostly softened, then added the curry & dill and sauteed that for a couple of minutes to bring out the curry flavor. Also added a little of the chicken broth too keep veggies from burning. Didn't use the chicken bouillon and added the rest of the 14.5 oz can and the pinch of cayenne. Then added 10 oz of rice milk and let that come to a boil before added the roasted and mashed acorn squash. Added some more salt (Real Salt) and freshly ground pepper before pureeing it all in the blender. Put it all back in pot and added a little garlic powder with some more Real Salt and pepper. Turned out really well and not much left!
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9 users found this review helpful

Old Fashioned Rice Pudding

Reviewed: May 20, 2009
Pretty good recipe and simple, though I would suggest backing off on the sugar, maybe to 1/3 cup or maybe even 1/4 cup, and lessen the raisins to 2/3 of a cup. Also added several good shakes of cinnamon instead of a pinch and a couple shakes of nutmeg, which added a nice flavor overall. Thank you for a nice recipe for a busy mom :).
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10 users found this review helpful

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