RENEE12 Recipe Reviews (Pg. 1) - Allrecipes.com (1067714)

Ultimate Party Meatballs

Reviewed: Feb. 4, 2012

Ever since I made this recipe for an annual Christmas party several years ago -we get asked to bring it every time! I usually use grape jelly. Also - kick it up with 1/2 cup or more of Frank's Hot Sauce - we love it that way!

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1 user found this review helpful

Cranberry Orange Bread

Reviewed: Jan. 17, 2012

Delicious! I must admit that I made few changes, but I would bet this is still delicious as originally submitted. I omitted the nuts. I measured two cups of whole fresh cranberries, chopped coarsely, then brought to boil in just enough apple juice to cover, in order to soften and sweeten the berries slightly. Once boiling, removed from heat and left it covered while measuring other ingredients. I then drained the berries and used that hot liquid in place of the water. I added 1 Tbsp of vanilla and used 1cup bread flour and 1 cup all purpose flour. The result is a delicious moist bread and the cranberries are still a little tart, but not too much. Love it!!

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Cornish Game Hens with Garlic and Rosemary

Reviewed: Dec. 26, 2010

Hmmm - we were not too impressed. Disappointed considering the high ratings! I found the meat just ok - not super flavorful and I did add the garlic/lemon/rosemary butter under the skin. Otherwise followed the instructions exactly and even added 15 minutes extra cooking time and I was still worried the meat was a little underdone.

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4 users found this review helpful

Cinnamon Rolls II

Reviewed: Dec. 25, 2010

Very good! They were golden brown on top @20 min, but I should have covered with foil and left them in a little longer. They were mostly done, but just a little gooier than I like. Otherwise, very tasty. Also, sharp kitchen scissors work well to slice the rolls (better than my dental floss- it was shredding!).

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6 users found this review helpful

Best Buttercream Frosting

Reviewed: Nov. 14, 2010

Loved this recipe! I have always found buttercream frosting made with powdered sugar to be too sweet and often clumpy. I had no idea you could make it with granulated sugar. After reading the other reviews, I knew it was going to take some time. I cooked the flour/milk recipe over low-med heat, stirred with a spoon until very thick (never made a ball). Removed from the pan to a separate dish to cool. Meanwhile, beat the butter & sugar on med-high for probably 15 minutes, as one reviewer suggested. Occasionally I stirred the flour mixture to help it cool quicker. Then beat the two thoroughly. The result was a perfectly light & smooth frosting that received great compliments!! The only thing I would not recommend is refrigerating before spreading - mine got quite firm and I had to bring it back to room temperature. Overall, it's exactly what I wanted to make and worth the time & effort to prepare!

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11 users found this review helpful

Tasty Lentil Tacos

Reviewed: Feb. 11, 2010

Just okay...we are not vegetarians, but were looking to incorporate more legumes into our diet. Didn't love it enough to plan on making it again.

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2 users found this review helpful

Zucchini-Coconut Cookie Bars

Reviewed: Aug. 22, 2009

Very good recipe, but I have changed the name in my recipe box to just "Zucchini Cake." The texture is definitely more like a cake than a cookie or bar. Also, I loved all the additions including the coconut, raisins, and dates, but I didn't feel the coconut stood out enough to be included in the title. Nonetheless, I loved the recipe - very tasty and even my 3 year-old who refuses to touch anything with zucchini loves this!

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2 users found this review helpful

Greek Penne and Chicken

Reviewed: Sep. 29, 2007

Followed the recipe almost exactly, with the exception of using half olive oil / half butter. I wouldn't think that would make a huge difference overall; and we found this recipe "just ok."

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0 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Jan. 10, 2007

I made several changes based on other reviewers notes and personal taste. I omitted the onion and used 3 cloves of garlic, pressed. As tomatoes aren't so good in winter, I used 2 cans of petite diced tomatoes. I used lots of fresh basil and oregano, but found the oregano overpowering and would recommend more basil and minimal oregano. I also added a few splashes of balsamic vinegar and a tsp. of white sugar. I recommend a stronger cheese like romano or asiago - if you use romano, no need to add salt as it has a saltiness on its own. I also brushed slices with olive oil and pre-toasted which kept the bread crunchy. One guest couldn't stop raving!!

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4 users found this review helpful

Creamy Pesto Shrimp

Reviewed: May 15, 2005

Excellent base recipe, but I made some radical changes to reduce fat. For the sauce base, I used a Pampered Chef recipe: 3/4 c. fat free sour cream and 1/2 c. fat free evaporated milk. Heated this over low-med heat slowly, added 1/2 c. parmesan/asiago blend and heated just long enough to melt cheese. Boiled the shrimp and pasta separately in the meantime. Then stirred in 1/3 c. pesto and the shrimp. Served over pasta. Neither my husband or I thought it was too heavy, as we've had in restaurants. Next time, I'd like to find reduced fat pesto and be able to add more to this version...as it could surely use more of the pesto flavor. Hope this helps anyone looking for a less fat version on Loretta's fabulous recipe!!

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2 users found this review helpful

Best Black Beans

Reviewed: Dec. 30, 2004

Yum! Exactly what I was looking for - quick and easy and very tasty! I also added some lime juice along with the cilantro after cooking. Received great compliments from family visiting from the Southwest!

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5 users found this review helpful

Grilled Orange-and-Bourbon Salmon

Reviewed: Dec. 15, 2004

This was pretty good - turned out moist, even under the broiler. I followed the recipe exactly; but, for some reason I can't put my finger on - it just wasn't "wow" for me.

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1 user found this review helpful

Yummy Yam Casserole

Reviewed: Dec. 15, 2004

This turned out wonderful - exactly what I expected! It was sweet, but no sweeter than the candied yams my grandma makes every year. My mom and I even ate the leftovers for breakfast with coffee! Will be making this again!

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2 users found this review helpful

Hot Scotch Cocoa

Reviewed: Dec. 15, 2004

YUM!!

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7 users found this review helpful

Hot Spinach and Artichoke Dip

Reviewed: Dec. 15, 2004

I haven't made this yet but I am hoping this will help anyone else out there! The garlic-herb cheese spread is probably the Aluoette brand that can be found at most grocery stores near the deli dept. with the gourmet cheeses (like Muenster, Gouda, etc.) It is wonderfully flavored and I am guessing it makes the difference in this recipe compared to others.

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49 users found this review helpful

Apricot Balls

Reviewed: Dec. 13, 2004

I have a recipe very similar to this and I thought I could add a few suggestions based on other readers comments. Instead of rolling in additional coconut, roll in powdered sugar - works great and costs less! Also, you can leave these out overnight covered with a tea towel to "dry out" and they won't be mushy as they are when you first roll them. One more thing...I think these are sweet enough without brown sugar. Great recipe - I was surprised but happy to find a version on this site for comparison!

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21 users found this review helpful

Cocktail Meatballs I

Reviewed: Nov. 9, 2004

Great! I used frozen Italian style meatballs, 18 oz jar grape jelly and 12 oz jar of Heinz chili sauce. Mixed sauces first in crockpot on low heat and because some have commented the sauce is rather sweet, I spiced it up with some Frank's RedHot pepper sauce. Sorry, for those of you who like measurements, I just dumped some in - maybe 1/4 cup or so?? Also - next time I think I might add some fresh garlic to the sauce to spice it up a bit. Otherwise - fabulous sauce and super easy with frozen meatballs!

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5 users found this review helpful

Monkey Bread I

Reviewed: Nov. 4, 2004

Wonderful! Didn't have raisins on hand...but I know they would be delicious too. Easy to half - I baked it in a stoneware loaf pan. Great brunch bread!

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2 users found this review helpful

Dijon Crusted Halibut

Reviewed: Nov. 4, 2004

This recipe was just okay for us. I have used a similar topping for salmon and found it much more complimentary to the flavor of salmon versus halibut. It is easy though and provides a moist halibut!

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1 user found this review helpful

Pumpkin Swirl Bread

Reviewed: Oct. 16, 2004

Oh, yum. Exactly what I had in mind, with a few minor changes! I substituted 3/4 c. of the white flour with wheat flour. I also used 1 and 1/2 tsp. of a popular home kitchen's cinnamon & spice mixture in place of the cinnamon and nutmeg in the recipe. Reduced fat cream cheese as well. As far as the swirl goes: I poured about 1 inch of pumkin batter on the bottom and then about 1/3 of the cream cheese mix over it and swirled that. Then poured half the remaining pumpkin batter on top of that, then 1/2 cream cheese, swirled and repeated. Basically, trying to avoid one thick layer of cream cheese in the middle and putting just enough on top to create a nice swirl. It turned out wonderful! Next time, I might try reducing the butter to avoid the extra fat & calories.

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8 users found this review helpful