Robyn Recipe Reviews (Pg. 1) - Allrecipes.com (10502498)

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Quick and Easy Pizza Crust

Reviewed: May 14, 2008
The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.
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2785 users found this review helpful

Sweetened Condensed Milk

Reviewed: Apr. 17, 2009
Works great! Makes 1 cup. Convert to 22 servings to equal a 14 ounce can of sweetened condensed milk (1-1/3 cups).
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82 users found this review helpful

Mom's Best Granola

Reviewed: Sep. 3, 2008
Tasty, and not too sweet (which I like!). I divided the recipe between two cookie sheets, and I always bake my granola at a very low temperature, which gets it nice and crispy without burning. I baked this at 225 degrees for 1 hour 45 minutes, switching racks every 30 minutes. At this temperature, there is no need to stir with each switch.
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42 users found this review helpful

Creamy Sweet Potato With Ginger Soup

Reviewed: Dec. 5, 2008
Wonderful! Smooth, spicy soup. Just the right amount of zip. I love it! 1-1/2 pounds is basically 2 medium sweet potatoes, and around 4 cups cubed.
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25 users found this review helpful

Spaghetti Squash I

Reviewed: Feb. 8, 2011
Tasty!
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23 users found this review helpful

Sunrise Salad

Reviewed: Jul. 13, 2009
Refreshing! My 2 yr. old doesn't like the jiggly texture of jello yet, but loves this, since it is so creamy. I used plain yogurt in place of sour cream. If someone doesn't like the chunks of sour cream, all they have to do is mix it in with the banana mixture before stirring into jello mixture. We like using blackberries rather than strawberries. I've also made it with orange jello and blueberries. Yum!
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10 users found this review helpful

Roasted Vegetables

Reviewed: Jan. 18, 2009
Oh, yum! Great recipe. If you don't have an herb garden, or your grocery budget is tight, dried herbs are just fine. Just remember - use 1 tsp. dried herbs for 1 Tbsp. fresh herbs.
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9 users found this review helpful

Cavatelli and Broccoli

Reviewed: Apr. 13, 2008
Great flavor, with a little zip! I added the red pepper flakes to the oil when adding the garlic (rather than at the end), using only 1/2 tsp., and also added italian seasoning, basil, chicken seasoning, salt and pepper to the oil. I'll definately make it again! FYI - 1 1/2 c. dry pasta is about 3 cups.
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8 users found this review helpful
Photo by Robyn

Bread Machine Challah for Shabbat and Festivals

Reviewed: Sep. 18, 2012
So good! I sweetened it up using 6 Tbsp. sugar (as another suggested) since I made this for Rosh Hashanah, added raisins, and sprinkled the loaf with sugar prior to baking. What a lovely, sweet (as I made it) loaf, that I will continue to use for Rosh Hashanah! FYI-it does need at least 1 1/2 c. more flour than recipe states. For weekly challah, I use one additional Tbsp. sugar, 1 c. whole wheat flour for part of the flour, and occasionally add raisins when bread machine "beeps," then braid into 2 loaves. Baking at 350 for 10 min., then decreasing temp to 325 for 10-15 more minutes works best for my loaves.
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6 users found this review helpful

Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Jun. 5, 2011
We all love it! 12 oz. = around 3 c. dry shell pasta (I actually use 4 c.). I substituted 1 can diced italian tomatoes for the 1/2 jar spaghetti sauce, used italian seasoned bread crumbs, only cheddar for the cheese, and was in a rush and tossed everything together using 1/2 of the cheese rather than layering it, sprinkled with parmesan, baked covered, and then uncovered and added remaining cheese for the last 5 min., and it was absolutely scrumptious! I later made it layered, and really prefer it all tossed together. This is my new "weeknight lasagne"! It will be a regular on our weekly menu, and a quick yummy meal all will love when having guests over. For those who say this recipe is bland, a thing to remember is that it can only be as good as the spaghetti sauce that you use, so don't skimp on the quality of sauce. Thank you Cheryl for the recipe!
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6 users found this review helpful

Whole Wheat Bread III

Reviewed: Feb. 17, 2012
Delicious! I prefer to bake in oven, so I did dough cycle on breadmaker, baked oblong freeform loaf at 325 degrees for 30 minutes. So moist, chewy, and satisfying. I didn't add the 2 Tbsp. sugar, and it was still sweet enough.
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5 users found this review helpful

Bananas About Homemade Yogurt!

Reviewed: Jul. 31, 2009
I didn't like the flavor of this. The texture was fine, but I expected more banana flavor, but it tasted to me like plain yogurt with a too heavy taste of vanilla and not much banana. I think a tinge more sweetness would really help.
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5 users found this review helpful

Mango Lassi II

Reviewed: May 14, 2008
This is wonderfully refreshing! I usually don't have fresh mango on hand, and so I use 3 cups frozen mango that I buy in bulk. We love it so much, that it has become a regular fixture at our Saturday morning breakfast table!
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5 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Jun. 13, 2012
Yum! My 5 yo son and hubby love these!! We prefer monterey jack cheese, and make sauce as directed, substituting Trader Joe's marinara sauce for the canned tomatoes, and don't blend in the blender. I've tried "cheating" by only using spaghetti sauce. It simply isn't as good. Add the extra ingredients to the sauce!
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4 users found this review helpful

Quick and Almost-Professional Buttercream Icing

Reviewed: Apr. 13, 2012
THE BEST!!!! I've never liked buttercream frosting because it's usually too sweet and greasy tasting for me, but this is absolutely MARVELOUS! Not too sweet, delicate flavor, and light. This is now my recipe to cover all upcoming birthday cakes. No more canned frosting for me. There is no comparison between the two. If frosting 3 dozen cookies, 4 servings of frosting is about right.
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4 users found this review helpful

No Bake Camping Cookies

Reviewed: Jun. 21, 2011
So easy! Added some peanut butter to help them stick together, then refrigerated.
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4 users found this review helpful

Wassail Punch II

Reviewed: Jan. 13, 2011
I really didn't like this. The spices were too intense.
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4 users found this review helpful

Healthy Banana Cookies

Reviewed: Nov. 11, 2010
'Luv 'em! Perfect treat for my toddler that doesn't do too well with sugar. I like them, too! I may try adding some coconut to them next time.
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4 users found this review helpful

Zucchini Patties

Reviewed: Jul. 16, 2010
These are SUPERB!! I like them with cheddar instead of mozzarella, add pepper, Johnny's Seasoning and some italian breadcrumbs to the mixture. I then rolled these in a mixture of italian breadcrumbs and cornmeal, and fry them on a pan greased with shortening. SO GOOD!
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4 users found this review helpful

Cantina Pinto Beans

Reviewed: Jun. 28, 2009
Family loves this recipe! I used 4 (15.5 oz.) cans rinsed/drained pinto beans (1/2 c. dry pinto beans = 1 (15.5 oz.) can prepared beans) to speed things up, 2 c. double strength chicken broth, sauted veges, added spices to veges and sauted another 2 minutes so spices' flavor would "pop," then added to beans and cooked another 20 minutes or so. Since I didn't have any Mexican style tomatoes, I blended until smooth 1 onion, 1 tsp. minced garlic (or 2 cloves garlic), several seeded slices of canned jalapenos, sauted them in oil a couple of minutes, then added regular canned diced tomatoes with juice and cooked 5 more minutes, then added to beans and cooked as directed. Next time I'll simplify things by sauteeing all the veges together except tomatoes at the beginning of the recipe. Great served with "honey cornbread" from this same site, and my toddler loves this combined with cheddar cheese and wrapped in a burrito shell.
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4 users found this review helpful

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