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Strawberry Spinach Salad I

Reviewed: Oct. 18, 2008
Took this to a tail-gating party--was delicious. Left out poppy seeds and sesame seeds and didn't miss them. Used feta cheese-was essential. A few didn't try the salad, I guess because of the unlikely strawberry-spinach combination, so hubby and I had a little to finish after the game. Wouldn't have been too good to keep till next day, anyway. Will be one of our favorites now.
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New York Cheesecake III

Reviewed: Dec. 2, 2010
To me this is the way cheesecake should be. It is firm, but melts in your mouth. My Grandmother found a recipe quite similar to this in the Better Homes and Gardens magazine many years ago, and we have loved it ever since. It was topped with a fresh strawberry glaze. So delicious!!
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3 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jul. 18, 2014
These were delicious and easy to prepare. They were tender, and just great! I broiled mine in oven and found that you could put sauce on ribs about 5 min. before they were done, and it wouldn't burn.
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2 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Sep. 9, 2013
This was absolutely delicious! I made a few adjustments: deleted maple syrup and used lemon rind instead (from 1 whole lemon) and sprinkled over the cream cheese, along with about 1/4 cup sugar, added about 1/2 cup sugar to the egg-milk mixture, and used 12 eggs, used about 1 1/2 cups blueberries in the sauce, and about 1/4 cup fresh lemon juice, used more milk--about 6 cups with the eggs. It took more like 1 1/2 hours to get done. Added this to my best recipes collection.
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Easter Breakfast Casserole

Reviewed: May 19, 2010
This was a really delicious breakfast casserole. I used potatoes O''brien and baked them 20 min. before adding the rest of the ingredients. Will definitely make this again for company or special occasion.
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5 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Aug. 19, 2013
The first time I made this, I didn't really think it was anything special, but everyone else really liked it. So, I made it again. This time I sprinkled a little salt over the croutons (even though they are seasoned, they become kind of bland when soaked with the liquid and cooked), used a little more cheese, and added a few chopped onions and halved cherry tomatoes. I used a little more bacon on top, but the bacon called for in the recipe is pretty adequate. Anyway, my 13 year old granddaughter and two grown sons loved it, so guess I misjudged it in the beginning. It makes a nice, a little different casserole for a crowd. I'm glad I didn't give up on it too soon.
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Morning Glory Muffins

Reviewed: Apr. 10, 2010
These were really moist (I added a little more carrot than recipe). They were very good--maybe just a little sweet--might decrease sugar to 1 cup. Used brown sugar, as I almost always do if there's an opportunity to. Second batch of muffins I baked on higher rack in oven, and they browned better. Made 24 muffins. Were very good, but not just wonderful--so 4 stars. Didn't look like picture at all. Were kind of flat on top. Maybe I did something wrong?? Kind of out of practice at making muffins. Update: I got a new box of baking soda and what a difference. The muffins were lighter, rose higher, and tasted wonderful. Would give 5 stars.
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Christmas Brunch Casserole

Reviewed: Apr. 10, 2010
Changed the recipe a quite a bit, but was a great base recipe. Very easy to substitute ingredients to your liking. Used 9 eggs, potatoes O'brien, 1/2 cup chopped jalapeno pepper, 1/2 cup cup-up tomato, 1 lb sausage, and about 3/4 lb chopped ham. Left out the salt. Left out the onion and mushrooms, as was in too much of a hurry to prepare and cook them. Did add some dry onion to the egg mixture. Layered it as suggested by a reviewer--1/2 potatoes on the bottom, covered with the cheese, meat, vegetable mixture, and topped with the rest of the potatoes. Baked it the same day. Then sprinkled about 3/4 cup shredded cheese on top, 10 minutes before it was done. Looked very nice when cut with the layers. Very presentable with the cheese topping. Very filling and delicious.
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5 users found this review helpful

Winter Squash Casserole

Reviewed: Feb. 29, 2012
We really liked this casserole even without the topping, which I didn't put on because of the extra calories, and I didn't want it to seem like a dessert. You could taste the eggs in it, but I thought that was really delicious. Will definitely make again. To cook the squash, I microwaved large about 8x8 inch unpeeled pieces for 12 minutes and then scraped the cooked squash off the peel. Worked quite well. Update: Made again for company, and they wanted the recipe. Really liked the dish. One of my favorites now.
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Fruit Salad

Reviewed: Apr. 10, 2010
This was delicious. It stayed nice the next day also. I used 1 large can pineapple tidbits and 1 can fruit cocktail, well drained. I also added 1 tsp. almond flavoring, which wasn't quite enough. Next time might add 1 1/2 tsp. It was quite pretty, creamy, and very tasty. Mother-in-law asked me to make it again soon!
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Irresistible Irish Soda Bread

Reviewed: Feb. 29, 2012
This was easy to do, took only one bowl to mix up, and was delicious. Would make it again. Not too sweet. Buttermilk flavor is subtle especially a few hours after it's made. Nice accompaniment to dinner.
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A Simply Perfect Roast Turkey

Reviewed: Jan. 13, 2012
I followed the recipe pretty much except that I didn't add the water/chicken stock to the pan until after drippings had browned quite well. That made for a great gravy. I didn't tent the turkey either, and it turned out quite nicely brown. I spread butter slabs under the skin on each side of the turkey. I think an important thing to do is use a meat thermometer, too. I cooked the turkey until it was 180 degrees in the thickest part of the breast meat. It turned out to be the best turkey I've ever made. It was moist and done just right.
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Broccoli Chicken Roli

Reviewed: May 8, 2011
This turned out to be very good. I probably added too much chicken to the mixture and ended up with more filling than could be stuffed into the roll, but it was almost good enough to eat as a separate dish--a nice summer salad? The rolling of the dough to make a shell for the chix mixture was tricky. There didn't seem to be enough dough to cover the filling, and I had to use a second can of roll dough to fill in a few of the gaps. Probably, again, because of too much filling. It turned out really well, though, and my husband loved it. It was full of healthy vegetables and a good way to get in the broccoli Oh, I added a small can of mushrooms too. Will definitely make again. This first time experience, I think, will help the next time I make it. Will go more by the exact recipe.
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3 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: May 8, 2010
Sweet potato casserole that is not quite as sweet as some others. A little more of the sweet potato taste rather than sugar comes through. The topping is delicious on these and makes up for less sweetness in the sweet potatoes. Very good casserole.
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1 user found this review helpful

Broccoli Cheese Casserole

Reviewed: Apr. 10, 2010
Made this for an Easter dinner--requested by our daughter. I used only one can mushroom soup and 3 cups cooked rice. Left out water chestnuts. It was delicious. Topped with the buttery cracker-butter mixture, as suggested by a reviewed, which was a great contrast to the texture of the rice-broccoli-soup combination. Just used a rolling pin to crush the crackers right in the sleeve. Worked great. Will definitely make this again. Could even add a little more broccoli, as it wasn't very dominant in the flavor of the casserole. But overall, this was scrumptious. (How do you spell that anyway? Hope that's right.)
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5 users found this review helpful

Apple Crisp II

Reviewed: Aug. 29, 2009
I had 3-4 cups of huckleberries that I wanted to add to an apple cobbler. (Had heard that this was a good combination). This recipe looked like it might work for that. It turned out to be very good! Used about 8 cups of apples, cooked them separately with the flour and sugar in the oven about 30 minutes at 350 first, (Used no water) then sprinkled the huckleberries on top, then the topping and baked about 35 minutes longer. It turned out great. Next time huckleberry cobbler is the goal, probably would use more huckleberries and fewer apples, though, as the apple flavor dominated. I made 1 1/2 x the topping recipe, as some had suggested increasing it, but ended up not using the extra 1/2, as it was too much. A very good recipe.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Aug. 16, 2009
Wonderful soup! Added some red pepper flakes and doubled the other spices. It worked fine to put the chicken breasts in frozen--they cooked nicely. This is especially good with a large dollop of sour cream plopped in the middle of each bowl.
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3 users found this review helpful

Portuguese Custard Tarts - Pasteis de Nata

Reviewed: Aug. 19, 2013
I made these with homemade Danish pastry, and they were absolutely delicious. I cut out 2 1/2"X 1/2" circles of the pastry, pressed it into muffin cups, leaving a 1/4-1/2" ridge around the top, and let it rise about 20 minutes. I pressed the bottom of the danish pastry down inside the muffin cup before spooning in the filling to make make more room for filling. When the pastries were cooled, I drizzled chocolate frosting decoratively (hopefully) over the tops and chilled. The flavors reminded me of chocolate eclairs.
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Autumn Apple Salad

Reviewed: May 20, 2010
This turned out to be a delicious salad. When first making it, I thought it tasted a little too strongly lemon flavored, but after chilling, it was just great. It is a robust salad with the celery, nuts, apples, and pineapple--lots of good nutrition. Good for any time of year--not just Autumn! Very luscious salad.
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Caprese on a Stick

Reviewed: Aug. 17, 2012
These were easy to make and very pretty on a green plate especially. I marinated the mozarella in some balsamic vinegar and oil overnight to add to the flavor. The appetizers were tasty and very attractive.
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