Emma Recipe Reviews (Pg. 1) - Allrecipes.com (10619936)

Chocolate Cobbler

Reviewed: Apr. 17, 2012

This is very much like a chocolate lava cake and we enjoyed it very much. However, if you make it as directed be prepared for a VERY sweet dessert. After reading the reviews I cut the sugar back by 1/4 cup, used part Hershey's Special Dark Cocoa Powder and substituted brewed coffee for the water. The end result was still a bit too sweet. I'll probably cut the sugar back another 1/4 cup the next time and there will be a next time. Dylansmom is right - it's great with ice cream!

Was this review helpful? [ YES ]
1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Apr. 15, 2012

We love this soup. I make it frequently and this recipe is a good approximation of the famous restaurant's offering. I first used kale instead of the spinach called for in this recipe but once, in a pinch, I just tossed in diced frozen broccoli florets because I always have them on hand. I've got to say we like it just as well with the broccoli - maybe even better.

Was this review helpful? [ YES ]
5 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Jan. 6, 2012

No helpful tips from me. We thought this was very tasty as is. Another great recipe from Allrecipes.

Was this review helpful? [ YES ]
1 user found this review helpful

Golden State Mushroom Soup

Reviewed: Sep. 27, 2011

My husband made this the other night. I doubt that he changed much of anything in the making and the end result was a creamy, full flavored soup. I know he used low fat sour cream and skim or 1% milk as that is what we usually have on hand. The earthy flavor of the mushrooms is the star in this soup and I really wouldn't worry about adding anything else. We both gave this 5 stars.

Was this review helpful? [ YES ]
0 users found this review helpful

Red Pepper and Corn Relish

Reviewed: Sep. 23, 2011

Very flavorful relish - sweet and tangy with just a hint of heat. It's wonderful, just as it is, but I may add a bit of celery seed the next time because I think that flavor would compliment the existing recipe and add another bit of color and texture. This time I made it exactly as written, except for using the recalculating tool to cut the amount down by two thirds. That would be my only gripe. We don't eat gargantuan proportions, but no way will this recipe (as originally written) give 80 people anything but a dollop sized amount. I realize it's a relish and a little will go a long way, but trust me, you will want more.

Was this review helpful? [ YES ]
2 users found this review helpful

Best Brownies

Reviewed: Aug. 20, 2011

I have to agree with the majority of reviewers that these are great tasting and easy to throw together. I threw in an extra tablespoon of extra dark Hershey's cocoa powder along with the 1/3 cup of the regular cocoa powder. Besides some pecans, I also mixed in about 1/3 cup of Ghiradelli double chocolate bittersweet chips. I agree that these are neither fudgey nor cakelike, but somewhere in between. If you don't want a cakelike brownie, don't overmix and definitely don't beat the mixture.

Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Pancakes

Reviewed: Jun. 4, 2011

I did not make the syrup, so this review is for the pancakes only. I have been on the lookout for a better recipe to replace one I had for years that calls for Bisquick. Over time, we had come to the conclusion that the cakes were not as light and fluffy as we would have liked. This recipe is all that and more and really almost as easy as one that uses pancake mix. I did make changes to the spices used as that is one thing we always loved about our old recipe. I used 1/2 tsp. each of cinnamon, ginger and nutmeg. I also took Jackie's advice on not separating the eggs when beating them. I beat my eggs with my hand mixer for several mintues until they were thick and lemon colored before adding the other wet ingredients. The resulting pancakes were so light and easy to make that I'll never know how much lighter they might be if the whites were beaten separately!

Was this review helpful? [ YES ]
1 user found this review helpful

Six Threes Ice Cream

Reviewed: Jun. 4, 2011

My grandkids had fun "churning" this in my "hand crank" one quart Donvier ice cream maker. Of course the recipe had to be reduced to Six Ones, as others have suggested. Otherwise, the only change I made was to add some of the orange and lemon zest for extra citrus flavor. We served ours in waffle bowls for an extra treat. Granddaughter isn't crazy about bananas. She wasn't aware of them lurking in the mixture as I had made it ahead. She took a bite or two, got a puzzled look on her face, asked if there was banana in the ice cream and proceeded to devour it. I may try fresh peaches or strawberries another time. I also like another reviewer's suggestion to replace a small amount of sugar with a bit of corn syrup to help maintain the original creaminess of this recipe after freezing. Although when making a quart, truthfully, there are not a lot of leftovers!

Was this review helpful? [ YES ]
1 user found this review helpful

Blueberry Breakfast Sauce

Reviewed: May 28, 2011

The consistency of this sauce is perfection! It's my new favorite pancake and waffle topper. With only 4 ingredients, what could be easier? I decreased the sugar from 1/2 cup to a scant 1/2 cup as I'm always on the lookout to save a few calories here and there without compromising flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Grain and Nut Whole Wheat Pancakes

Reviewed: May 23, 2011

These are my husband's new favorite pancakes. Wish I could have given them a four and a half star rating. I really do feel the batter needed an additional egg as others have stated. These remind me a lot of What A Dish's whole grain waffle recipe that we love so much. Both batters seem to soak up liquid as they set, so it's a good idea for them to be a tad bit on the thin side to begin. I spiced mine up with a teaspoon of cinnamon and added between 1/3 to 1/2 cup of mixed walnuts and pecans. Next time I'll also add a couple tablespoons of flax meal. Thanks Myleen for such a tasty and healthy recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Red Pepper Tapenade

Reviewed: Apr. 22, 2011

I was looking for a recipe to use capers and decided on this one for tapenade. I usually have all the necessary ingredients on hand, except the cilantro and roasted red peppers. I just may have to start keeping a supply of peppers on hand now as I loved this so much. I used Asiago cheese as that is what I had in the fridge. I noticed when reading the reviews that quite a few people complained that four garlic cloves were too many. I didn't think so but not being very fond of the taste of raw garlic, I sauteed mine for just a few minutes in a small amount of the olive oil before adding it to the rest of the ingredients in the food processor. I threw in a small handful of cilantro leaves for a dash of flavor - probably not the full 1/2 cup called for.

Was this review helpful? [ YES ]
2 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Mar. 14, 2011

This truly is the best buttermilk pancake recipe ever. Period! One caution - definitely listen to all the others who have said that this recipe makes a ton of pancake batter. Luckily, if you have extra batter, even after adjusting ingredients for another serving amount, the batter keeps pretty well for another day in the fridge or you can freeze additional cakes and microwave them as needed.

Was this review helpful? [ YES ]
0 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Mar. 14, 2011

I just realized that I have been making this for quite some time now and have not reviewed it yet. My Sicilian grandmother cooked lentils quite often, but this dish, especially with the seasonings suggested by so many reviewers is quite different and wonderfully tasty. I like to add a chicken boullion cube, some cumin and a little curry to the lentils. Instead of white rice, I like to use a smaller amount of brown rice. I also add a pinch of cinnamon to the onions. My personal tip is this: after carmelizing the onions, continue to cook them a little longer until they're a bit crispy. In my opinion, this gives them a big burst of flavor and adds another texture to the dish. And definitely double or triple the amount of onions used - one is not enough. Thank you for submitting this amazing recipe!

Was this review helpful? [ YES ]
11 users found this review helpful

Bright Blue Monday Cake

Reviewed: Sep. 25, 2010

How can you not love the name of this cake? With a newly purchased 4 pound bag of blueberries tucked in my freezer and my 2 grandkids scheduled for an overnight with us, I was on the prowl for a yummy breakfast treat. I made this, pretty much according to directions, and half a cake later we all declared this a winner. It was moist, flavorful, and had just the right amount of blueberries. I added vanilla to the batter and substituted butter for margarine in the crumb topping as suggested by Naples. I also used brown sugar instead of white in the topping. It was delish; however, next time I'll probably stick with the granulated sugar and try a little nutmeg instead of cinnamon. I have a treasured blueberry muffin recipe that calls for a dusting of sugar and nutmeg and we really love that flavor combination. For those who had issues with this being too dry or needing extra baking time, some things to check are pan size, oven thermostat, and your pan material. Some pan coatings require lowering your oven temperature by 25 degrees. EDIT: Another thing to note: if you like this cake, another you will probably enjoy from Allrecipes is Dried Cherry Cake. It's equally awesome!

Was this review helpful? [ YES ]
5 users found this review helpful

Chicken Marsala

Reviewed: Dec. 29, 2009

I didn't care for this. It would probably be better witihout the addition of cooking sherry.

Was this review helpful? [ YES ]
0 users found this review helpful

Cinnamon Ice Cream

Reviewed: Aug. 14, 2009

This makes a deliciously smooth and creamy ice cream! The recipe calls for 2 and 1/2 cups of mixed cream products. Instead of 1 1/2 cup of half and half I used 2 cups. For the heavy cream, I substituted a half cup of 1% milk to bring the total amount of liquid to the required 2 and 1/2 cups. I saved a few calories and fat grams and still ended up with the creamiest home made ice cream ever. I love cinnamon, but felt that 1 teaspoon was plenty. This is so rich that a little really does go a long way. Think I'll try it tomorrow over some fresh sliced peaches.

Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 13, 2009

This is such a wonderful recipe and pretty easy and quick to make too. I don't think that I used as much salt and spices as called for, but just sprinkled on probably about half as much. It still came out delightfully flavorful. I used fat free half and half because that's what I had on hand and I thickened the sauce with a bit of cornstarch. The sauce was very creamy. I believe the next time I make this, and I know there will be many next times, that I will decrease the fat to 1 T butter and 1 T olive oil. I did make changes to the recipe, but none that I feel compromise the taste or quality of the original. The changes were made mostly for dietary reasons. Super recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Pasta with Pesto and Scallops

Reviewed: Jun. 24, 2009

This one is going in my recipe folder. I also used my own home grown basil for pesto following another recipe from this site. I used a yellow pepper, substituted shrimp for the scallops and unfortunately had to use canned mushrooms because those were the ingredients that I had on hand. The taste was still divine, even taking into account the canned mushrooms.

Was this review helpful? [ YES ]
1 user found this review helpful

Blueberry Sauce

Reviewed: Jun. 15, 2009

******I just wanted to add an update to my original post. I'm still in love with this recipe, but now I have even more reason to be so. I have discovered what a wonderful jam topping this makes! I love it on my morning wheat toast & also agree with lau57 that it's a wonderful topping for What a Dish's whole grain waffles that I often make. I did only use 2 T of cornstarch the second time making this (I like this consistency much better) and decreased the sugar to 1/2 cup. I didn't notice any difference in the taste so why not save a few calories here and there?****** The flavor of this sauce is out of this world. I didn't change a thing. However, I was looking for more of a syrup texture so the next time I will probably decrease the cornstarch to 2 tablespoons. Thanks ISYBEL for a scrumptious recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Three Bean Salad

Reviewed: Jun. 15, 2009

This is so delicious! I did cut back the vinegar to 1/4 cup after reading some reviews remarking on a strong taste of vinegar. I also added a bit of salt and didn't try the optional seasonings.

Was this review helpful? [ YES ]
0 users found this review helpful