Caliope Recipe Reviews (Pg. 1) - Allrecipes.com (1056200)

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Butternut Squash Casserole

Reviewed: Apr. 1, 2009
Sorry, but I just didn't really care for this. I guess I didn't get enough of a flavor boost to warrant all that sugar. I'll just roast it next time.
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1 user found this review helpful

King Crab Appetizers

Reviewed: Apr. 1, 2009
These were great. I made them ahead of time, froze them and cooked them at the event. I made some of them with the cream cheese tart crust and some with the pyllo shells, we preferred the crust, but both were great.
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3 users found this review helpful

Orange-Ginger Tofu Triangles

Reviewed: Mar. 25, 2007
This turned out fantastic. I cut the amount of oil in half, and it was still great. Served with a quinoa salad on spinach leaves. This I'll definitely do again.
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2 users found this review helpful

Traditional Bran Muffins

Reviewed: Dec. 26, 2006
I omitted the oil, flax seeds and currants; and added a diced bosc pear. I thought these were good, but a little spongy. They didn't stand out, but for a healthy snack, they didn't get turned down, either.
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0 users found this review helpful

Caramelized French Toast

Reviewed: Dec. 21, 2004
I didn't read the reviews on this one before I made it, I just thought wow, that's not a bad idea and went to throw it together. I suggest you read the reviews first. I've never actually made caramel before, so I just followd the directions exactly... After I was done making the bread I put the brown sugar in the pan, over a medium heat. It took quite a while to start melting, and before it reached the consistency I was waiting for it began to smell like it was burning. When it was nearly all melted, I added the water (which was room temperature). The sugar instantly hardenend (makes sense). Obviously, there was no way to dip anything in this rock hard sheet of sugar that was floating in water, so I waited and stirred. Pretty quickly, it began boiling and the sugar was slowly melting back into the water. By now it definitely smelled funny. I thought, maybe that's the way it's supposed to smell (remember, I've never made caramel before). I continued cooking it until the sugar was basically all melted/combined with the water. Then I dipped a piece of french toast in it and tasted it; It tasted funny, too. In the end, we had french toast the old fashioned way last night, with syrup. I think I should have read the reviews first, but regardless, seems like a lot of extra work for something that (aside from the burned taste) was not that great a substitute for good old-fashioned syrup.
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141 users found this review helpful

Empanadas I

Reviewed: Dec. 17, 2004
I made these as desert empanadas for a "mexican themed" gathering I attended. They were quite good, and everyone liked them. Regarding the dough, I put the ingredients in my breadmaker and let it do the kneading for me and I just had to add a touch of flour. Turned out great. I got really lucky on the oil temp with no thermometer, and they fried up nicely.. flaky and a lot like a pastry dough, really. The only drawback was how difficult to judge how much filling I could get in the dough (not very much), and trying to seal these suckers up without ripping the dough was a bear! I think next time I'll make more dough and roll them out a little bit larger and thicker just to make it easier.
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22 users found this review helpful

Cornbread Salad I

Reviewed: Dec. 15, 2004
Whether or not a dish is my favorite, generally I'll get a few compliments on it from people whose tastes are different... no one cared for this one. It was just kind of dry and boring, and there were way too many beans. This recipe made an awful lot of it and it didn't go anywhere. Unfortunately, it also didn't impress my roommate to whom I brought it all home. I didn't give it one star because it wasn't inedible, it just wasn't good. This one won't come out of my kitchen again.
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6 users found this review helpful

Blenty of Blintzes

Reviewed: Mar. 18, 2004
I've adjusted the amount of butter/fat I've used in this recipe sometimes, because I prefer less. But with or without adjustment, this recipe is quickly becoming a staple for brunches in my house.
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7 users found this review helpful

Ricotta Cheese Cookies

Reviewed: Dec. 17, 2003
I've had this recipe for a while and finally made it last night with some left over ricotta. I reduced the batch to make "12 servings" and my roommate and I finished them all before bed. I used a little less butter than called for, and I just dusted them with powdered sugar. They were not too sweet, and very moist and cakey. Probably unique to my stove... but next time I'll cook them at 325 for 12-15min for a more even bake.
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1 user found this review helpful

Sugar Cookie Frosting

Reviewed: Mar. 16, 2002
Sugar cookie icing is really a matter of personal taste, so I can understand this not agreeing with everyone. However, I though this was the BEST SUGAR COOKIE ICING I'VE EVER MADE! I've tried the confectionary sugar recipes a dozen different ways and they always come out sickly sweet. Just keep it a scant measure of the shortening, and whip it up real well and this icing is fantastic. Not only that, but it held up well enough that I could pack these up and pass them out. Everyone who tried my cookies loved this icing.
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819 users found this review helpful

Cola Pot Roast II

Reviewed: Mar. 4, 2002
Although this roast was VERY moist, I found the flavor to be lacking. The vegetables cooked around it were incredibly tasty, so perhaps I just didn't baste it enough. It was moist and easy to eat, but with such little flavor, why bother.
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0 users found this review helpful

Pecan Tarts

Reviewed: Mar. 4, 2002
I thought these were quite alot of work for the outcome. I liked the tarts, but you really have to stay on top of these. I only cooked the shells for 5 minutes (dot of brown in center), or they were compeletely burnt after the second bake. Once I got the cook time down, they turned out great.
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25 users found this review helpful

Almost No Fat Banana Bread

Reviewed: Mar. 4, 2002
I've trimmed down banana bread recipes before, and I thought this one did it marvelously. I dusted the top with cinnamon sugar and finely chopped walnuts before baking. It's moist and tasty.
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1 user found this review helpful

 
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