TINY POEM Recipe Reviews (Pg. 1) - Allrecipes.com (1077560)

Crab Cakes III

Reviewed: Apr. 9, 2004

Absolutely perfect! I used dried basil and it still came out well. I "pasteurized" the egg yolk for the sauce by briefly (about a minute) dipping it into "just boiled water (somewhere between 70-90F).

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5 users found this review helpful

Banana Cranberry Bread

Reviewed: Dec. 28, 2003

My first batch did not come out very well, but after I altered the cranberry sauce component to include equal parts of jelly and whole cranberries (as opposed to the first batch where I purposely picked out the whole berries only), doubled the amount of cinammon and watched my baking time more closely (remember, the 50-60 minutes cooking time is for 9x5 loaves, and I was making smaller ones) it came out pretty good. I personally did not like it, but my husband and a lot of family liked it and even asked for the recipe.

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4 users found this review helpful

Sweet Potato Pie I

Reviewed: Nov. 28, 2003

Turned out perfect, despite all my cutbacks and substituitions: used only half the butter, skim instead of regular milk, and Splenda instead of (used 3/4 cup only too). I also shortened potato cooking time to 15 minutes by using a pressure cooker.

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2 users found this review helpful

Grandma Ruth's Stuffing

Reviewed: Nov. 27, 2003

Pretty good, so far as "traditional" stuffing goes - aka a bit boring and likely not the kind of stuffing that will spark interesting conversation among your guests. It's probably as good as buying pre-made stuffing from a decent diner.

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3 users found this review helpful

Aunt Blanche's Blueberry Muffins

Reviewed: Aug. 22, 2003

you did mention they were "cake-like," but i never realized by how much...i was looking for a "soft, melt-in-your mouth" muffin, but i think this was a bit too much on the cake side than i was expecting...

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1 user found this review helpful

Fresh Rhubarb Pie

Reviewed: Aug. 22, 2003

...used frozen fruit instead of fresh; granular Splenda instead of sugar (adding 1/3 cup extra for more sweetness and using 2 tbsp. more of flour to compensate for the absence of the thickening effect of real sugar),mixed up the sweetener and flour with the fruit before putting into the crust, and used an extra tbsp. of butter... ...the pie came out PERFECT!!!...thank you, thank you, thank you!!! - from me (who's never had a rhubarb pie before) and my husband (who's been "belly-aching" for a rhubarb pie - not readily available from where we are - for quite sometime).

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4 users found this review helpful

American Girl's Peach Cobbler

Reviewed: Jul. 9, 2003

The initial appeal of this recipe was its simplicity and the fact that it called for low-fat margarine and skim milk. In addition, as my husband is a diabetic, I substitued granular Splenda for the sugar - just followed the online Splenda info source (www.splenda.com) to add 1/2 tsp. of extra baking powder for every cup of Splenda used instead of sugar, and checked for earlier cooking time. It turned out really well, except that the outcome was a little "paler' than it would have been with real sugar. I suppose I can always sprinkle some sugar on top to add some color. Also I added a tsp. of ground cinammon and vanilla as suggested by earlier reviewers. I will definitely make it again.

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88 users found this review helpful

Eggless Tofu Spinach Quiche

Reviewed: Jun. 11, 2002

For those who are looking to cut the fat even more than just getting the eggs out - I substituted the recipe to include skim milk, crumbled feta cheese (4 ounces) and grated parmigiano-reggiano cheese (6 tablesppons), and it turned out pretty well. I could'nt tell you the fat content difference, but the calorie content have been cut to less than half (136 calories per serving). I also drained the tofu between paper towels, afterwards let it sit on tap water for a few minutes then drain it again - it was virtually "tofu-taste"-free as a result.

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35 users found this review helpful

Honey Glazed Pea Pods and Carrots

Reviewed: May 23, 2002

A bit on the bland side - but probably good served with a strong-flavored dish.

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9 users found this review helpful

Chicken Kiev

Reviewed: Dec. 27, 2001

This is Chicken Kiev as I remember it done right! Thanks a lot.

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12 users found this review helpful

Austrian Chocolate Balls

Reviewed: Dec. 17, 2001

On my "nth" batch now, since I made the first one three days ago...have totally forgone the idea of baking any other kind of cookie giveaway treats this year...everyone loves them!

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4 users found this review helpful

Baked Dijon Salmon

Reviewed: Oct. 31, 2001

Exceptionally good! Did not have honey and pecans in my pantry, so I ended up using white sugar and walnuts (respectively, using the same measurements). Can't wait to make it again.

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1 user found this review helpful

Pesto Sauce

Reviewed: Aug. 27, 2001

The proportion of ingredients were perfect! And its a relief to know that the more affordable walnut can be used instead of the rather expensive pine nut without casualty. Thanks.

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244 users found this review helpful

Blueberry Bread I

Reviewed: Jul. 27, 2001

Very "clean" taste - the blueberry flavor is very well emphasized, not too sweet. Great hot off the oven, but even better the following day.

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1 user found this review helpful

Blueberry Pie

Reviewed: Jul. 27, 2001

We live 40 minutes from Hammonton,NJ - World's Blueberry Capital. The beautiful berries we picked ourselves went into real good use with this pie recipe. We used extra conrstarch as well, as some of the reviews indicated.

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1 user found this review helpful

Bread Pudding II

Reviewed: Jul. 21, 2001

A little too sweet for our taste.

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3 users found this review helpful

Army SOS Creamed Ground Beef

Reviewed: Jul. 16, 2001

Really easy to make. I put in some extra virgin olive oil while browning the beef, more or less doubled the amount of salt, pepper and Wostershire sauce and then added some garlic powder in the end. Was really great on top of mashed potatoes.

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1 user found this review helpful