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Best Brownies

Reviewed: Jan. 14, 2014
first of all, proper mixing methods are not described in this recipe and definitely contributed to my problems... I followed the recipe and the texture was off(large bubbles on top and throughout) likely because the recipe doesn't have you mix all the dry ingredients before putting them in with the wet. Even without the un-evenness, the texture isn't my favorite, because, as someone else mentioned, these are very cakelike brownies. I also followed instructions on the frosting and the first attempt turned into crumbs (because it doesn't tell you to soften the butter, then whip it, then GRADUALLY add in the powdered sugar/cocoa powder--which i would mix together first-- and then alternate adding powdered sugar with wet ingredients). I was able to "salvage" the frosting but even so it tasted like nothing but powdered sugar and vanilla - YUCK (most of the time i make frosting, I use 1/8th tsp vanilla for a much bigger batch of vanilla frosting but I followed this recipe because I thought the cocoa might necessitate adding more). I even tried adding some metled bittersweet chocolate and that did nothing to fix the flavor. I put some buttersotch chips and shaved bittersweet chocolate on top and let them melt and spread that around for frosting.
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0 users found this review helpful

Mini Meatloaves

Reviewed: Aug. 15, 2012
I made some adjustments based on the amount of meat I had and my preferences, but this turned out perfectly. This recipe is super tasty, super easy and a great representation of a classic meatloaf (mom's always had cheese). The biggest substitution I made was that I used half oat bran and half "fish shaped cheese cracker" crumbs (hooray for smashing fishy crackers with a rolling pin). I also added some dried onions, garlic powder, cracked black pepper and a touch of cayenne. I did not make the sauce because I didn't have the ingredients but the meat loaf is so tasty you don't really need sauce if you don't want to.
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3 users found this review helpful

Chewy Granola Bars

Reviewed: May 10, 2008
i tweaked the recipe a little and they turned out tasty. I snuck a bite and they seemed a little dry when they first got out of the oven, but by the time they had cooled, the honey had worked it's magic and they had just the right amount of moistness. Here's the ingredient list I used: * 4 cups quick oats * 1 cup whole wheat pastry flour * 1 teaspoon baking soda * 1 teaspoon vanilla extract * 3/4 cup whole milk yogurt * 1 tablespoon oil * 3/4 cup honey * 2 tablespoons light molasses * 3/4 cups dark chocolate chips They were not crumbly at all. Following the instructions on when to cut and when to move the bars, might help those who have problems with the crumblies because 1. hot bars seem to like to stick to the pan more and 2.leaving them to cool for a couple hours gives the honey time to do it's magic, so they're moister than when they first come out of the oven.
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9 users found this review helpful

Waffled French Toast

Reviewed: Mar. 8, 2008
this is a super easy way to prepare a "fancy" breakfast. I added half a teaspoon of sugar, a few grates of nutmeg, and a couple drops of vanilla extract to the egg batter. I didn't have the strawberries and syrup, So I served it with some cinnamon flavored honey butter and sliced bananas. It was good, but not amazing. However, the convenience makes it worth it to make it over and over again.
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6 users found this review helpful

Cantaloupe Bread with Praline Glaze

Reviewed: Mar. 7, 2008
This bread was delicious and it was a HUGE HIT at the "Big Football Game With A Copyrighted Name" party I went to. I'm not a fan of cantaloupe, but I love this. I modified the recipe a bit to make it lower calorie and a little healthier. Here's The ingredient list I used: - 2 eggs - 2 egg whites - 1/4 C vegetable oil - 3/4 C unsweetened applesauce - 1 C Sugar - 1 C splenda - 2 C bread flour - 1 C Whole Wheat Pastry Flour - rest of the ingredients as written Instead of the glaze, I mixed some white sugar and powdered sugar and dusted it on the top while the bread was still a little warm. The bread froze well, too. will definitely make this again.
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6 users found this review helpful

Orange Pecan Tuna Salad

Reviewed: Aug. 1, 2007
Short review:loved it. Long review: I used - a 6 oz can of tuna - 1 tbl of fat free nayonaise (soy based product) - 1 tbl of "hot dog relish" (mustard/relish mixed) - 1 tbl orange juice - a nut mix of soy nuts, peanuts, cashews and sesame seeds with garlic powder and other spices already on it. The flavor of the salad was overall "brighter" and different from normal tuna salad, but not so different as to be odd. I thought the taste and texture were both great. The only thing I didn't like was that the nuts became somewhat soft after sitting in the tuna salad overnight. However, it is possible that it has something to do with the type of nuts I used. Sometime, I'll have to try it with pecans or walnuts and see how it turns out.
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18 users found this review helpful

Throw Together Brownies

Reviewed: Jun. 25, 2007
I used a "supreme" brownie mix with chocolate chunks already in it, used dark rum, and replaced the 1 C of almonds with 1/4 C chopped peanuts. These were easy to make and taste fairly good, but the alcohol flavor is fairly strong. The top also looks too bubbly although the texture inside seems okay (not sure why that happened). If I make these again, I would definitely use less rum or possibly light rum or both.
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10 users found this review helpful

Maple Whole Wheat Bread

Reviewed: May 4, 2007
I used 2 cups whole wheat flour, 1/2 c rolled oats and 1/2 c bread flour. I also used 3/4 c apple juice and 1/2 c water instead of 1 1/4 c water because we tend to like our bread sweeter. The bread is a touch moist, but has a great texture and is VERY tasy.
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78 users found this review helpful

Slow Cooker Lasagna

Reviewed: Apr. 26, 2007
I used ricotta instead of cottage cheese, an italian cheese mix instead of two cheese called for, and ground turkey instead of ground beef. I did not mix the ricotta and italian cheese but layered the italian on top of the ricotta. After slightly less than 8 hours on low the edges were black as was most of the top layer. Below the bottom layer, it was not burned, but it was so overcooked it was tasteless and the cheeses had bonded together into a tastless spongelike substance. Will not try this again.
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4 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Apr. 26, 2007
Difficult to tell when they are done because they stay soft until they cool down. Burned them as a result. Do not think either me or my husband would like them if they weren't burned due to the different texture and flavor. Probably won't try this one again.
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4 users found this review helpful

Easy Mini Quiche

Reviewed: Apr. 11, 2007
Great, easy and tasty recipe! A good way to use up the ends of bread and other leftovers. I used some mixed stewed marinated vegetables including onions, celery, bell peppers and mushrooms, and I used some parmesan and cheddar I had leftover from easter as well. Very tasty, easy to re-warm and easy to eat. I adapted the recipe to be healthier by using one egg and 4 egg whites (I made a 3/4 batch of the egg mixture due to using large pieces of bread), and 2% milk. You could adapt it further by using even lower fat milk, low fat cheese, and, potentially, egg substitute (although I prefer to have a mix of eggs and egg whites due to flavor and nutrients).
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8 users found this review helpful

Microwave English Muffin Bread

Reviewed: Apr. 8, 2007
made this with whole wheat pastry flour. Used wheat bran for the corn meal since I didn't have any. I don't know how much I would say this was like english muffins, but it was definitely good and definitely easy.
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18 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Apr. 8, 2007
fabulous. Cooked a large roasting chicken (8-12 pounds) with the same amount of spices called for for a smaller chicken and it was plenty. I used spray olive oil instead of brushing on vegetable oil and it coated the chicken nice and evenly so that the spices stuck well. I basted maybe four time throughout the whole cooking time and it took it about 2:30 hours to cook at 350 degrees. The flavors in the spices and basting sauce were definitely evident in all parts of the chicken, but not overpowering. I served this as a part of a somewhat tropical themed Easter dinner and it was a HUGE hit. A couple of days later, I used the drippings to make gravy and it was some of the tastiest and most unique gravy I have ever had.
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4 users found this review helpful

Cardamom Banana Bread

Reviewed: Apr. 7, 2007
used chopped dried pineapple instead of raisins, ended up adding some extra rum because the batter seemed too dry, used 1/2 c brown sugar, used 1 egg and 2 egg whites, added about 1/2 c pineapple juice to replace some of the sugar and to make up for the dryness, used all whole wheat flour, added a tiny pinch of cinnamon, and used 1/4 c sunflower seeds instead of the...
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8 users found this review helpful

Pet Cookies

Reviewed: Mar. 23, 2007
I made them with two jars of beef and one jar of turkey (i meat to buy all beef but must've misread the labels) Extremely easy to make which is nice, but the dog didn't seem to like them any more than other treats, and they're definitely more expensive than other home made and a lot of store bought treats.
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4 users found this review helpful

Brown Rice Breakfast Porridge

Reviewed: Mar. 19, 2007
This is yummy, healthy, easy to make and open to variations/substitutions. I made this with some brown rice I had leftover from the chinese restaurant. The first time I used low sugar pancake syrup (it's what I had), frozen mixed berries instead of dried fruit and omitted the spices and vanilla because I had none. The second time I used regular sugar, lots of cinnamon, a little nutmeg and 1/4 c dried pineapple. I skipped the egg and added salt both times. I love this recipe and will be making it for breakfast every day until I run out of rice and every time thereafter that I have brown rice. A quick note: There is a big difference in taste between using sweet fruits and tart fruits, so you may have to adjust the amount of sugar you put in depending on what fruit you use. The pineapple might have actually been okay without any sugar but I had to add a lot of syrup to the porridge with the 1 cup of frozen berries.
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16 users found this review helpful

Eggless Whole Wheat Muffins

Reviewed: Feb. 24, 2007
Not Horrible but not great. Played with the recipe a couple of different times and could never perfect it. Definitely a good base recipe for someone who has an egg allergy to play with.
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3 users found this review helpful

Down Home Casserole

Reviewed: Feb. 12, 2007
I made this for a potluck breakfast wedding shower for my former boss and everyone loved it. The combination of meats and vegetables made it flavorful, and colorful. I enjoyed it a lot... If only bacon grease were healthy.
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5 users found this review helpful

Sweet Cottage Cheese and Bananas

Reviewed: Jan. 17, 2007
I made this with lowfat cottage cheese and maple syrup instead of the honey and then topped it with homemade grape nuts. It was fabulous. I will definitely make this again. Just a note: this would probably not work too well with very strong/tart cottage cheeses.
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9 users found this review helpful

Homemade Grape Nuts

Reviewed: Jan. 15, 2007
i had some difficulty with this one the first time and wish i could withhold a rating until i could make it again but still post the review for this time. I can tell that this has the potential to be absolutely fantastic. This time it's only okay because it's mostly burned. Even so, it still tastes better than the high fiber cereal I usually buy from the store (most of them taste like cardboard or wood chips). I modified the recipe, So i'm not sure if my modifications are what messed it up, or if my oven was acting up temperature-wise or what. I used a mixture of soy flour, whole wheat pastry flour, oat bran and wheat germ in place of the flour, used milk with vinegar added instead of buttermilk, and used 7/8 cup of brown sugar, 1/8 cup of maple syrup and 1/2 cup of natural applesauce in place of the sugar. I also added a few grates of nutmeg. I wasn't sure how to tell when the first section was "done". Should it be cracker consistency or flatbread consistency before you put it in the food processor? What do you do when you don't have easy access to a food processor? This time I tried breaking it up and then crushing it with a rolling pin, but that didn't quite work because some of it was pulverized to dust and some of the pieces stayed large. Definitely will try this again as it very apparently has incredible potential if i can just figure out when it's done and how to process it correctly.
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4 users found this review helpful

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