Brook Recipe Reviews (Pg. 4) - Allrecipes.com (10753514)

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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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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: May 3, 2010
This was good! The first time I made it as a 9x13 sheet cake and did not frost it, just a little powdered sugar on the top. I made cupcakes the second time and topped with "One Bowl Buttercream Frosting" from this website and everyone loved them. I got a special request for them after that so this one is definitely a keeper!
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1 user found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Apr. 5, 2010
Yum! I thought this was fantastic. I followed the other reviewers' suggestions and used a full can of coconut cream (almost two cups) plus one cup of half and half, one more yolk, and 1/4 c flour and 1/4 c cornstarch. It thickened up within just a few minutes but I did continue cooking for at least 20 minutes and it set up quite well, not at all runny. I also used fresh frozen coconut as suggested, and coconut extract instead of vanilla. With these modifications I thought there was a lot of depth to the coconut flavor without excessive sweetness! But my mom still characterized the flavor as "subtle." The coconut flavor comes through from the coconut cream, fresh coconut and extract, and isn't overpowered by sugary ingredients, but I was also making it for my dad, who loves coconut cream pie but doesn't like things that are too sweet. I also made it with a graham cracker crust (although in hindsight, I wish I would have added a little grated coconut to the crust!). I topped with fresh whipped cream and toasted coconut (the sweetened kind). All in all I thought it was great and pretty easy, next time I think I will just try adding coconut to the crust. Thanks for this recipe! :)
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19 users found this review helpful

Graham Cracker Crust II

Reviewed: Apr. 5, 2010
I liked that this didn't have added sugar, but it was a bit crumbly for me. Next time I will try more butter.
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1 user found this review helpful

Cookie That Thinks It's a Brownie

Reviewed: Mar. 3, 2010
There are great for chocolate lovers! The batter alone is incredibly rich. I followed the recipe exactly and used unsalted butter. Let it rest for 10 minutes and it hardens up quite a bit... make sure to flatten them before you put them in the oven. The second time I made them I ran out of sugar so I used closer to 2/3 cup, and I substituted chocolate chunks for the walnuts. They came out puffier and not as crackly, but they did flatten out a bit after they cooled. I baked them for 14 minutes this time but I think 12 is enough. My coworkers thought these were fantastic! Great recipe :)
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4 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 17, 2010
Yum! This was good, however I forgot to turn and baste it, and when I added the wine to the pan juices, the sauce I made just tasted burnt. I used a 2.2 pound loin and took it out after 2 hours, even though the meat thermometer still showed it was just below 160. I waited about 20 minutes before cutting into it, but it still was a bit on the dry side. But for my first time cooking a pork loin it wasn't bad :) I served it with Onion Roasted Sweet Potatoes from this website.
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Onion Roasted Sweet Potatoes

Reviewed: Jan. 16, 2010
I only used half as much soup mix as called for, after reading the reviews... This recipe is a good start but it needs some tweaking. The first time I cooked it at 425 in a shallow pan and they still got a little burned. When I made this again and I combined the soup mix and oil a few hours ahead of time so the onions would soften. I baked it in a smaller pan covered with foil for 45 minutes at 350 (I was also making a pork roast). Then took off the foil for another 30 minutes til the roast was done... they came out much better, nicely caramelized and the onion flavor wasn't overpowering :)
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18 users found this review helpful

Brown Sugar Banana Nut Bread I

Reviewed: Jan. 15, 2010
This is my go-to banana bread recipe when I have overripe bananas because it's super simple and easy to half or double it depending on how many bananas I have to use up. I've changed it up by adding cinnamon & nutmeg, orange zest, substituting pecans or mini chocolate chips for the walnuts, etc. I once had a request for this banana bread when I didn't have any ripe bananas - so I put fresh ones in the oven at 300 degrees for 20 to 30 minutes, until the peels turned black and the insides were soft and caramelized. This works really well!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 8, 2010
These are great! I have been baking cookies since I was 12 and I always use the recipe on the back of the chocolate chips, but this one may be better. They are definitely more buttery and decadent... not so crumbly and dry. I have made them in tablespoon size scoops and the suggested 1/4 cup size.
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1 user found this review helpful

Phoenician's Key Lime Pie

Reviewed: Jan. 5, 2010
Yum! This is a great recipe and really simple. My only complaint was that I wished it looked a bit greener (it was more yellow-colored from the yolks). I serve it with some fresh whipped cream to balance the tartness. I've made it with bottled key lime juice and fresh squeezed limes. Also, we only chilled it for two hours and it was fine :)
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11 users found this review helpful

Holiday Peppermint Bark

Reviewed: Dec. 27, 2009
Yum! I doubled the recipe and made a few modifications. I heated the white chocolate using a (homemade) double boiler technique (one saucepan inside another saucepan). I still had some trouble getting the chocolate really creamy so I did end up adding about a tablespoon or two of canola oil toward the end. Also, my strainer was too small and the sticky candy pieces were going everywhere except into the strainer, so I just dumped all the peppermint pieces in and mixed the whole thing on the stove. Spread it on parchment paper and put it into the fridge. It sets up really hard! I had a rough time trying to break it up but it came out delicious. Great simple recipe!
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1 user found this review helpful

Pumpkin Cheesecake I

Reviewed: Nov. 27, 2009
Wonderful! Everyone in my family enjoyed this at Thanksgiving. I'm not a big pumpkin pie fan, so to me this tasted exactly like pumpkin pie, only better :) I used 1/3 less fat (Neufchatel) cream cheese which turned out fine. Also I did a graham cracker crust, added a little vanilla extract and made one 10-inch pie rather than two 8-inch pies (it was exactly the right amount of filling for a 10-inch pie). Definitely top this with some homemade whipped cream like traditional pumpkin pie, because it is not super-sweet. I would absolutely recommend this recipe if you are looking for a tasty pumpkin pie alternative!
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2 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 4, 2009
I am rating this based on following the basics of the recipe and using my own ingredients that my dad always used when he made pot roast in his dutch oven. I did not brown the roast, but I rubbed it with salt, pepper and garlic powder the night before and the next morning put it in the slow cooker on low with a chopped onion, crushed garlic cloves and bay leaves, topped with a mixture of one can of beef broth, a glass of red wine and a small can of tomato paste. Came home at lunch and added red potatoes, baby carrots and celery. After I got home from work I turned it on high for about an hour to make the vegetables nice and soft. All in all it probably cooked about 11 hours. I was able to make a nice gravy with the liquid by adding a bit of cornstarch and flour and heating up in the microwave. With the modifications I made this came out just like dad's recipe. Thanks.
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2 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Jul. 26, 2009
Yum! I made this recipe years ago when I saw it on the back of my box of sugar. One thing I figured out that time was not to use sweetened peanut butter (like Jif, Skippy etc.) and use a plain salted one (I chose Adams, which is my favorite). I did use half white sugar and half brown sugar and added a tiny bit of vanilla and baking soda as some others suggested. Don't try to just pick these up off a hot cookie sheet because they will just fall apart! I also cooked mine quite a bit longer than 8 minutes, probably closer to 12 or 15, but I don't think you can really burn them...?
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2 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 26, 2009
This was really good. My only modification was to use one can of crushed tomatoes in place of one of the cans of whole tomatoes. However the tomatoes broke down just fine so maybe next time I will just use the whole tomatoes as called for and use a potato masher to break up the chunks. In the meatballs I did also increase the parmesan chesse to about 1/4 cup and garlic powder to maybe 3 tablespoons and added a little chicken stock. I made this in my slow cooker and cooked the sauce for three hours before adding the meatballs and remaining ingredients and cooked for about two more hours. A great classic comfort food recipe that is easy to make all day in the slow cooker.
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Kraft Red Velvet Cake

Reviewed: Jul. 17, 2009
I am rating this based on the cake recipe only, because I used store bought frosting - I liked that it used real chocolate which gives it a really dark color, rather than another recipe I tried which calls for pudding mix. However, my friend that tried both cupcakes thinks this recipe is drier than the one that calls for pudding mix. The color is perfect though and this received several compliments :) These do bake up quite fluffy so only fill about 2/3 of the cup.
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Slow Cooker Carnitas

Reviewed: Apr. 14, 2009
This came out great - I tripled the spices and rubbed it on the meat the night before (I left out the cinnamon). The next morning I put it in the slow cooker with four cracked cloves of garlic and left it in all day, it fell apart when I tried to take it out of the crock pot. I added some of the juice back into the shredded meat as some reviewers suggested and seasoned with a little salt, pepper and garlic powder and made tacos. For some reason I think of carnitas as having more of a tomato-y sauce? As for the leftovers, I may try baking them in the oven as some suggested. Thanks for an easy recipe that works really well!
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3 users found this review helpful

Grilled Salmon I

Reviewed: Apr. 9, 2009
Yum... only change was I substituted fresh garlic for the garlic powder because I prefer the flavor. We made this with veggies we steamed on the grill in foil packets and some herbed brown rice on the side. This is definitely the best way to eat salmon. My friend doesn't really like fish but even he loved this and wants to try this marinade on tri-tip.
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Coconut Macaroons III

Reviewed: Apr. 5, 2009
These were a nice little treat and surprisingly easy to make. My dad loves coconut so I made them for his birthday using shredded coconut I had left over from making carrot cake. I used a little less sweetened condensed milk than called for since I used sweetened coconut and my dad doesn't like things too sugary. I also added a tiny bit of almond extract for deeper flavor. It is kind of hard to tell when they are done; I left them in for the full 15 minutes and they were perfect, nice and chewy but not hard. I used the tablespoon measurer to scoop them which worked really well. Thanks for this great recipe!
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4 users found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 2, 2009
Yum! Sooo good! Tastes just like a chicken wing and perfect on a celery stick! I did modify, however, using traditional Buffalo wing ingredients: I used shredded chicken thigh meat, 1/3 less fat cream cheese, Bob's bleu cheese dressing (instead of ranch), Frank's Buffalo Wing Sauce and omitted the cheddar cheese. I topped it with a few more dashes of wing sauce and sprinkled bleu cheese crumbles over that to make it look nice. I agree the color is not the most appetizing, but if you love Buffalo wings like I do, you won't care.
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Displaying results 61-80 (of 117) reviews
 
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