Bode'sGirl Recipe Reviews (Pg. 1) - Allrecipes.com (10671863)

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Quinoa Salad with Dried Fruit and Nuts

Reviewed: Sep. 9, 2010
Unless you really, really like seasame, cut down on the seasame oil. 2T is way too much. It overpowers the entire dish.
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3 users found this review helpful

Almond Spinach Salad

Reviewed: Jul. 24, 2009
great alternative to your standard dinner salad. the dressing was good -- although a bit bland. also, it calls for a bit too much mustard. mustard keeps it from separating, but the flavor was a bit too strong. overall though, the ingredients compliment each other well and i got positive reviews from friends and family last night. i will definitely make it again, but i'll experiment with the dressing for sure.
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Chocolate Chip Cookie Ice Cream Cake

Reviewed: Jul. 21, 2009
For being so simple, it is unbelievably awesome. :)
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2 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Feb. 14, 2009
Great recipe alternative to a fried spring roll. Recipe worked great. You have to be careful not to buy the "fresh" spring roll wrappers (which come in sheets of hard, clear rice paper that needs to be soaked). These wrappers are not meant to be cooked and will not bake well. I accidentally used these my first attempt at this recipe and while the result tasted good, it was soggy and just didn't bake crispy, regardless of how long in the oven.
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5 users found this review helpful

Soy Ginger Salmon

Reviewed: Feb. 14, 2009
This recipe just did not work for me. The flavor combinations of the ginger and soy just didn't compliment each other. I followed the recipe fairly closely.
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0 users found this review helpful

Chow Mein Noodle Cookie

Reviewed: Feb. 14, 2009
About the easiest cookie you could make! And a huge crowd favorite. I used half butterscotch and half chocolate chips and that was a nice balance. Using salted peanuts is a must. The salt adds a great balance to all the sweetness.
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5 users found this review helpful

Baked Brie in Puff Pastry

Reviewed: Feb. 14, 2009
Great recipe. Next time I will cut some of the rind off of the brie (maybe at least the top?) It seemed to overwhelm the pastry slightly. Also, along with the almonds I added dried, tart cherries. I don't think you can add too many!
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1 user found this review helpful

Oatmeal Blueberry Muffins

Reviewed: Nov. 23, 2008
I made these with several substitutions and managed to not mess up too badly... ;) I used whole wheat flour, brown sugar, and I used banana instead of oil (similar to how some will use applesauce instead of oil.) They came out textured and moist and *hopefully* healthy. I also like to use mini-muffin pans for making muffins. They come out perfectly bite-sized for snacks. My husband loved them.
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Blueberry Oat Muffins

Reviewed: Nov. 23, 2008
I found that if you follow the amount of baking powder in this recipe as directed, it is just way too much. It leaves a chemical taste to the muffins. Not good!! I actually did a little research (Wikipedia is awesome!) on why this is... when a recipe has excess acidity (as this one does due to the OJ) the baking power doesn't fully react and you get that chemical taste left behind. A number of reviewers said that they halved the amount of baking power just by intuition. Well, I guess there is science behind it too!
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45 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Jun. 8, 2008
Ohmygoodness. I love this recipe. It is so good and I always get compliments. I have a lot of fun with the rolling process too... although I am never confident it will turn out. ;) If you are making for the first time, just expect that the rolling might not come out Martha Stewart perfect, even though it will taste delicious. I suggest trying a practice roll before planning to bring it to a get-together. The cream cheese will squish out at the ends a bit. I thought this meant I had really messed it up, but when i sliced it still looked great.
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Fruity Couscous Salad

Reviewed: Jun. 8, 2008
Great way to spice up couscous! I thought the cranberry and almonds were a great compliment. I used tri-color couscous and it turned into a very colorful dish for presentation. Recipe is easy to make and modify to taste. My modifications: I left out the apricots and I only put in about 1/2 tsp of cumin and that seemed to be a perfect amount. For me, I think a full 1 tsp would have way overpowered the other flavors.
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7 users found this review helpful

Raspberry Cream Cheese Bars

Reviewed: Jun. 8, 2008
These bars are soooo good! :) A great alternative to standard cookies/brownies. Like others I found that there was no way the raspberry jam was going to "spread" onto the cream cheese. I used a plastic baggie to pipe the jam on and then a knife to spread some of the lumps. It turned out great. When I make again I might use more cream cheese. I found that it got a little lost in there... and who doesn't like cream cheese? ;) My only complaint about this recipe is that it took me significantly longer to make than specified, given all the different steps and baking in two parts, etc. I can be on the slow side, but i'm sure the next time will be faster.
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Grilled Tequila-Lime Shrimp

Reviewed: Sep. 23, 2007
I followed this recipe fairly closely... although as I finished I added about 2 tsp of chili powder for extra flavor. The final dish was OK -- but seemed to be a little less exciting than I was hoping for... I only marinaded for about an hour in the fridge, as I believe the citrus cooks the shrimp slightly. I may make this again, but I would be sure to also add cayenne pepper and more black pepper for a little extra flavor.
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12 users found this review helpful

Caramel-Glazed Flan

Reviewed: Sep. 23, 2007
This is my first attempt at Flan. I selected this recipe because I wanted to make something "authentic" for a mexican dinner. I think what I discovered is that I'm not a huge Flan-Fan. ;) The custard is somewhat bland and although smooth, was more "jello-like" than soft and creamy. The caramel glaze was thin and watery and also did not add much flavor. I have to admit that I have not had much flan in the past, but my guests who have said that mine turned out just about how flan is supposed to. It also looked just like the picture... although I'm starting to wonder if it wasn't overcooked? I left this in longer than called for because it seemed like it was not fully set. I realized later though that this was because the carmel itself was liquid, though the custard was cooked, which was what made it "wobble" when I tilted it. Another tip... must melt sugar on Medium-Low. Another reviewer said they put it on High and it melted really fast... I am sure they must have scorched it though, which I learned the hard way! :)
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2 users found this review helpful

 
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