captcook Recipe Reviews (Pg. 2) - Allrecipes.com (10747188)

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Beef and Parmesan Pasta

Reviewed: Jul. 24, 2007
I used yellow squash, carrots, and onions in mine. Also, I added oregano, fresh basil and garlic powder. As another reviewer suggested, I did add about two cups more water. And I didn't see any need to take the beef out when adding the veggies, it turned out fine. This was good because I used ingredients that I had on hand, including some of my garden veggies.
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Fresh Pear Pie

Reviewed: Mar. 2, 2007
very good. a big hit in my house.
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Vegetarian Phad Thai

Reviewed: Feb. 28, 2007
My husband and I are big thai food fans. This was my first attempt at making pad thai. It was good. I've since found that the recipes that call for fish sauce, ginger, and garlic, and no peanut butter, are much more authentic in taste. I also like to add tofu stir fried in egg...thank you anyway.
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Feb. 25, 2007
very fast and easy. I had a ready made crust that was a bit bigger than the 9" the recipe called for (a new product;it said it had two extra servings and is by Keebler)...so I used a whole cup of pumpkin. I took the pie out of the oven when it was done, and it immediately started to crack. I put it right back in to cool, left it for 2 hours, and the cracks healed. Should have listened to other reviewer. Very delicious.
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3 users found this review helpful

Moist Date Nut Bread

Reviewed: Feb. 18, 2007
Really good!! So close to the one my grandmother used to make...I did use whole wheat flour. This was a big hit.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jan. 6, 2007
Delicious...I did add about 1/2 cup sunflower seeds for nutrition and texture...and altered the crumb topping....used only 2 tablespoons butter and 3-4 tablespoons each of flour and sugar...I ended up with six very large muffins...crumb topping was a nice touch..Next time I will use more blueberries as others suggested...thanks
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After-Thanksgiving Turkey Soup

Reviewed: Dec. 29, 2006
A good recipe. Not exactly sure how much stock I began with...I had a huge stock pot full to begin with, but ended up with a huge dutch oven full of soup with leftover stock to freeze... I did add one large clove of crushed GARLIC and two BAY LEAVES to the stock. I cut the butter WAY down to about 3 tablespoons, dissolved 2 bouillion cubes in a cup of water and added it with the flour, to the onion/carrot/celery mixture; used 1/2 of a very large onion; used only 1 cup of fat free half and half; I did add a bag of frozen vegetables, a small container of leftover STUFFING, (broken up), and used pastina instead of rice; did not include salt in my soup. Came out exceptionally well. My husband loved getting the tidbits of stuffing in his soup...and raved about the broth.
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68 users found this review helpful

Ham Bone Soup

Reviewed: Dec. 29, 2006
I skipped the green peppers and tomatoes..used black eyed peas and lots of vegetables...even some I had leftover from a prior night's stir fry.. Added thyme.... Very hearty.
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3 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Dec. 29, 2006
Came out perfectly!! No texture problems..tasted great..everyone loved it! A beautiful and delicious pie. Great recipe, thanks!
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Tiramisu Layer Cake

Reviewed: Dec. 29, 2006
I served this for dessert on Christmas Eve. It was a huge hit! My cake layers were a bit too crumbly...I think I should've baked them for 15-17 minutes...I baked for 20 and they were slightly overcooked. No one noticed but me. My Italian relatives loved this. I will absolutely make this again.
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Amazing Pecan Coffee Cake

Reviewed: Nov. 26, 2006
I served this for the day after Thanksgiving breakfast....everyone, including the kids, loved it...many had seconds. The cake was moist and delicious and the topping was perfect!! Thank you for sharing.
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1 user found this review helpful

Cherry Cheese Pie II

Reviewed: Nov. 23, 2006
I'm giving it a 4 star because it is easy and after 36 hours, it did have a nice, firm, creamy, consistency... a bit too much lemon flavoring for me, the batter was still very loose and puddding-like, even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie, for one), and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again, that's what I'll do..4 oz more cream cheese, and use only 1/4 cup of lemon juice.
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39 users found this review helpful

Cherry Cheese Pie I

Reviewed: Nov. 23, 2006
Excellent, easy, and a big hit. So much better than the other cherry cheesecake pie and cherry cheese pie recipes that are all over this site..and often are the same recipe...Stick with this one! I used cherries on some, blueberries on the some, and lemon pie filling on the rest..Also used the mini graham cracker crusts..so I had several individual servings....it made for a colorful, unique presentation. A Thanksgiving Hit!!
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 12, 2006
This came out soooo good!!! We like potatoes in our pot pies so, I boiled 3 small diced potatoes in with the chicken (in approximately 3 cups of water), saved the broth, and used it as the gravy base. I used less butter to cook the onions in, the recipe called for 1/3 cup, but it was fine with approx. 2 tablespoons. I used 2 1/2 cups of cooked and drained frozen veggies. Didn't have poultry seasoning or chicken bouillion, so used about 2 teaspoons of sage, and about 1 teaspoon each of garlic powder, rosemary, black pepper, and celery salt. Didn't use any other salt. I did add a mix of 1 T. cornstarch/1 T. cold water...to thicken it. Cooked it for 30 minutes...My husband raved about it. Will absolutely make again. thank you. I made this a second time, followed recipe but poached chix separately and added 1 tspn of thyme..oh, added potatoes too, wow, so good!
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2 users found this review helpful

Mango Muffins

Reviewed: Oct. 24, 2006
I made this as a bread..otherwise, I followed the recipe to a T, as I've never baked with mango and wasn't sure...it was actually very tasty..the banana and mango..yum....next time, more nuts, and a little less sugar, ....My husband and I really enjoyed it...this bread is so tasty and moist, next time I will use whole wheat flour, and applesauce for the oil...
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13 users found this review helpful

Gramma Brown's Corn Chowder

Reviewed: Oct. 17, 2006
Pretty good recipe. I made it all in one pot...cooked the bacon, removed it to drain....took almost all of the grease out of the pan before adding onion and celery. I added 1 1/2 teaspoons ground red pepper, did not include the carrots, and doubled the flour/water amount. Added the bacon to the chowder while it was simmering just ten minutes before serving . My husband loved it...the red pepper was subtle but needed.
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Sweet and Sour Chicken II

Reviewed: Oct. 15, 2006
Nice flavor, easy to make, a big hit served over rice. I too used red bell pepper instead of the green. I also added sliced carrots.
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Zucchini Bread III

Reviewed: Oct. 15, 2006
I used ALL whole wheat flour; oats instead of wheat germ; extra raisins (plumped); used 1/2 cup applesauce (sweetened with splenda) and 1/2 cup of oil instead of the whole cup of oil; then decreased the brown sugar by 1/4 cup. Very moist. Everyone loved it.
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132 users found this review helpful

Cranberry Hootycreeks

Reviewed: Oct. 14, 2006
A delicious cookie. I followed the recipe except I used approximately two tablespoons less of the flour...It calls for 5/8 cup, and then 1/2 cup, be prepared: the batter was still VERY stiff and took some muscle to manage; but the outcome was excellent. The cookies were well formed and tasted perfectly. Will make again.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 11, 2006
I used 2 cups of sugar instead of 3, used whole wheat flour,(actually used 1/2 cup more than recipe called for to compensate for decreased sugar), and used 1/2 cup oil, 1/2 cup applesauce, (sweetened w/ splenda) instead of the whole cup of oil. Added 2 cups of plumped, (soaked in boiling water then drained), raisins. It made one large and two small loaves. Very moist, very tasty. May add pecans in with the raisins next time. I MADE THIS RECIPE A SECOND TIME; THIS TIME I DECREASED THE RECIPE TO 18 SERVINGS, FOLLOWED IT WITH MY HEALTHY SUBSTITUTIONS, BUT KEPT THE FULL CAN OF PUMPKIN...I ENDED UP WITH ONE LARGE LOAF WITH MORE PUMPKIN FLAVOR.
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14 users found this review helpful

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