Brook Recipe Reviews (Pg. 3) - Allrecipes.com (10753514)

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Absolutely Fabulous Greek/House Dressing

Reviewed: Jan. 30, 2011
Yum! This is the perfect Greek salad. I scaled it down to eight servings but eyeballed everything. I did not have onion powder and I omitted the mustard and added parsley flakes. I also added feta cheese to the dressing. It was sooo good in a salad topped with tomatoes, cucumbers, kalamata olves and more feta. Thanks!
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Good Old Fashioned Pancakes

Reviewed: Jan. 30, 2011
There were very good - I needed a pancake recipe that didn't call for buttermilk and this was it. I followed the recipe exactly except for adding an extra tablespoon of butter since I was using fat-free milk. I've also made it using a combination of fat-free milk and half-and-half and they came out quite thick! Thanks.
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Strawberry Cake and Frosting I

Reviewed: Jan. 23, 2011
The frosting was amazing! However mine was a little runny because I kept adding strawberries to it. But the flavor was incredible and everyone at work loved it. I was not that impressed with the cake, I thought it just tasted like yellow cake, but I may not have used enough strawberries in the mix. Next time I think I will make the frosting on plain white cake. It looks so pretty and pink, it would be perfect for a little girl's birthday.
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4 users found this review helpful

Moist Carrot Cake

Reviewed: Jan. 8, 2011
This is the same recipe I have been using for years -- everyone raves over it. People swear it is the best carrot cake they have ever had. I got it from my mother, who got it from her father. Mine calls for pecans instead of walnuts. Other recipes don't include the can of crushed pineapple, but it makes it so moist. I use a bag of grated carrots from the store which makes prepping super easy. Also fantastic for cupcakes with lots of cream cheese frosting. Incredibly rich. Even people that don't like carrot cake love this!
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Crustless Cranberry Pie

Reviewed: Jan. 2, 2011
This was good! Used up the leftover cranberries. I thought it could have used some icing since the cranberries were so tart but it was fine without. I baked in a square 8x8 pan so it was more like a coffeecake. Thanks!
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Split Pea and Ham Soup I

Reviewed: Dec. 31, 2010
This is fantastic! I was looking for a recipe to use my leftover Christmas ham bone. I also made mine in the slow cooker and used chicken broth. I added minced shallots and diced carrots, dijon mustard and a bit of extra chopped ham. I had some problems cooking it in the slow cooker, it always seemed to need more liquid, I think it would be easier to cook it on a stove top where you can stir more frequently. However I don't think you can really get this wrong, it's idiot proof! After it was done cooking I seasoned with Worchestershire, lemon juice, pepper and a little liquid smoke. It doesn't need salt! I used mostly low sodium chicken broth and it was still plenty salty for me. My bag of split peas came with a packet of "ham flavoring," but I didn't need it! :) Thanks for this recipe.
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Classic Cranberry Nut Bread

Reviewed: Nov. 27, 2010
Everyone loved this. Unfortunately I did not get to try any! But I will be making this again with my leftover cranberries and will post a review. I subbed oil and butter for the shortening and it baked up perfectly in 55 minutes. I also added a little vanilla extract, a pinch of nutmeg and a tiny pinch of ginger.
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7 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Oct. 23, 2010
There were good, I made a 1 1/2 batch since I was making them for a 9 x 13 pan. They were definitely thick enough, but the top was pretty hard, I had a hard time cutting them and getting them out of the pan with no spatula (I took them to work). However underneath the top layer they were very fudgy and delicious! I subbed walnuts for the chocolate chips and they came out great.
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Mom's Zucchini Bread

Reviewed: Oct. 20, 2010
This is my mom's zucchini bread recipe too!! Minus the walnuts, I have never tried adding walnuts. I have been making this for years when people at work bring in zucchinis from their gardens. It never lasts long and people always ask me for the recipe!
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Simple Artichoke Dip

Reviewed: Oct. 9, 2010
I have been making this for years, except my recipe calls for 4 cloves of minced garlic (or more) and I usually cook it a bit longer. Everyone devours it at the holidays! It is so good with baguette slices.
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4 users found this review helpful

German Chocolate Cake III

Reviewed: Sep. 21, 2010
Ok, so I cheated and used a mix for the cake! This review is for the icing. It is absolutely, incredibly delicious, and I am not a big fan of German chocolate! Everyone absolutely loves it. I use the suggestion in the reviews to lightly toast the coconut and pecans - it makes a huge difference. You can smell the icing. It tastes like pecan pie. It's hard to tell if it's done or not, when it seems like it isn't going to thicken up anymore I take it off the heat and it comes out great. You can do extra pecans or extra coconut, it turns out fine. I put it on cupcakes so I worried about having gooey icing running all over the place but it isn't a problem! It comes out so sticky that you just kinda pile a scoop on top and shape it down and it just sticks in place. But I cook mine a long time, maybe 15-20 minutes, so if you like thinner icing you could do it that way too. I'm glad I tried this. I would recommend it to anyone. It is very easy as long as you never stop stirring and don't turn the heat up too high. Thanks for this recipe!!
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Creamy Cheesecake

Reviewed: Aug. 9, 2010
This is the same recipe my mom has used for years, but hers calls for 1 tsp lemon juice instead of zest and has a sour cream topping. (Also hers says to bake 40 minutes and cool five hours.) I have made it several times and it's easy and delicious, the only problem is that is never lasts long! I prepare it with Graham Cracker Crust II from this website.
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Basil Tomato Soup

Reviewed: Aug. 4, 2010
I followed the suggestions and used less butter and substituted half and half for the whipping cream, next time I will probably use the cream since I kept adding more half and half, and it seemed to separate a little. But, I still ate four servings :)
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jul. 7, 2010
This was not bad, but I don't think it needs the butter, and maybe more sugar. But maybe that's just how my mom always made it :)
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One Bowl Buttercream Frosting

Reviewed: Jun. 30, 2010
The first time I made this I used half cocoa powder and half melted unsweetened chocolate. A friend asked me to make this one again so it must be good... The second time I didn't really measure anything and forgot the vanilla... still came out great! :) I used this on "Too Much Chocolate Cake" cupcakes.
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Pepper Jelly Glazed Chicken

Reviewed: Jun. 24, 2010
This was good, I was looking for a way to use up half a jar of red pepper jelly. I used the sauce to marinade (so the chicken got dyed red) and then cooked the chicken and sauce on the stovetop and poured over brown rice. It came out kind of like sweet and sour chicken and I was wishing I had added some pineapple or bell peppers to the mix. However, I don't know if I would make this again, I gave some to a friend and she didn't care for it.
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Tabbouleh III

Reviewed: Jun. 21, 2010
I was surprised at how much I enjoyed this! I was just looking for a healthy side dish to make for fathers day. I thought this would be bland but it was very flavorful, and the combination of flavors is perfect, it is not too lemony or too garlicky. I did reduce the olive oil to 1/2 cup and added a splash of red wine vinegar. Other than that I followed exactly. I was not sure how to squeeze out the bulgar so it came out a bit wet and there was a lot of liquid in the actual salad, but it didn't affect the taste. Next time I will make sure to drain the ingredients better and pat dry the chopped tomatoes and cucumbers so it doesn't come out so wet. Thanks for this recipe!
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Joey's Peanut Butter Cookies

Reviewed: Jun. 21, 2010
These are good, I usually make flourless peanut butter cookies, and I was curious to see how these would turn out. They are very good, I might stick to flourless though, I think they just taste richer.
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jun. 13, 2010
Eh... I didn't think these were any better than my usual recipe! In fact, they were crispier. I don't really like a crispy cookie, and I did follow the recipe exactly. Sorry Felix :)
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Best Brownies

Reviewed: May 27, 2010
These really are the quintessential brownie, and I'm usually a fan of the boxed brownie mix. They are very fudgy and moist, not cakey at all, or dry like another recipe I've made from scratch. This makes just enough to fill an 8x8 pan halfway, so if you want 13x9 you probably have to double it. The only changes I made were to the frosting, I only had salted butter left and no honey, so I substituted corn syrup. I also used almond extract instead of vanilla and added a tiny bit of milk. I topped with slivered almonds to make it a little fancy :) I'm not really into frosted brownies so I'm interested to see how these turn out with some cream cheese or chocolate chunks on top.
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