beckyw Recipe Reviews (Pg. 1) - Allrecipes.com (10794778)

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Cheesy Butternut Squash Pasta Sauce

Reviewed: Nov. 4, 2013
We really enjoyed this, but I made a lot of changes and would make more. I added sauted mushrooms and spinach. I pureed about half of the squash (which I'd steamed) and that gave it a great, creamy texture but with some good soft chunks of squash. I also made a rioux and mixed the cheese in with it. When I make it again, I'll put in a lot more apple (you couldn't really notice it at all) and probably some more garlic.
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Chocolate Cake II

Reviewed: Jun. 14, 2013
Moist and delicious! I even ran out of all purpose and had to use freshly ground soft white wheat flour for one and it was delicious. I also used rice milk on one - again, delicious.
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Vegetable Lo Mein

Reviewed: Jan. 21, 2013
We really enjoyed this! The only changes we'd make would be to try to push the sauce away from sweet and more toward savory - lessen the hoisin and/or eliminate the honey and use more sesame oil in the sauteing and soy sauce in the sauce. Overall, though, very yummy.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Feb. 6, 2012
My changes - all whole wheat flour (soft white), reduced sugar to 1/2 cup and did 1/4 c. brown. Replaced half the oil with applesauce. I used frozen blueberries and they were great! Also, on the request of my 2 year old, took half the batter and did dark chocolate chunks instead of blueberries. Also very yummy:)
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Oatmeal Chocolate Chip Cookies IV

Reviewed: Jan. 31, 2012
My changes: All whole wheat flour, reduced brown sugar to 1/2 cup (still VERY sweet in my opinion), used one egg, reduced butter (used instead of shortening) to 6T and used 3T of applesauce, eliminated water, added 1/4 c ground flax, increased oats to 3/4 c. The result was a flat, delicious, moist, chewy cookie.
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Red and Green Christmas Jalapeno Jelly

Reviewed: Nov. 15, 2011
3 ¾ c. bell peppers, finely cut (food processor works well) ¼ c. jalapenos* including seeds and membranes, finely cut (again food processor works well) 1 c. apple cider vinegar 2/3 c. dutch jell • Mix these in a pan. Bring to a rolling boil. 5 c. sugar • After the jelly mixture boils, add the sugar and keep on the heat. Stir constantly until it reaches a rolling boil. Boil for 1-2 minutes. (Skim foam if you want, but it’s only for looks.) • Immediately ladle jelly into jars and put on lids and rings. Turn upside down for 5 minutes, then turn right side up and let them cool. *1/2 c. jalapenos makes a medium heat jelly (on the hot side of medium) Usually makes 7 half pints.
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4 users found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Oct. 30, 2011
I upped the spices per the other review and increased flour per another review. Mine cracked, so I think the extra flour was not a good idea. Maybe stick to 3/4 c. I put my silpats under the batter and that worked very nicely to get them out, except I ended up with a big bubble under it that made a thin spot in the cake.
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Chocolate Pie II

Reviewed: Sep. 4, 2011
So great! Tastes almost like proper chocolate pie but takes so much less time. I ran out of white sugar and used about half brown and it was still great. Also, I beat the eggs in with the milk before cooking so I wouldn't have to worry about raw eggs and it worked very well. As other reviewers suggested, I upped the sugar to a cup. Also, this doesn't fill a deep pie crust. You need to double the recipe for that.
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3 users found this review helpful

Black Magic Cake

Reviewed: Jun. 23, 2011
Very yummy and moist! I basically followed the recipe except that I used whole wheat flour and reduced sugar to 1.5 cups. It turned out great!
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3 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Jun. 20, 2011
As always, I used whole wheat flour. I also reduced butter in the cookies to about 5 T and sugar to about 3/4c. brown (no white). My peanut butter was natural (with salt, without sugar). I suggest making the cookies very small and very thin. I felt like I was doing that, but they puffed up some when baked and were just in general too big. Eating one sandwich seemed a bit overwhelming. I made the suggested amount of filling but didn't use it all. I don't think 1/2 a recipe would've been enough though.
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6 users found this review helpful

Apple Bran Muffins

Reviewed: Apr. 23, 2011
These were very delicious for healthy muffins! They had a great texture. I made several changes: used all whole wheat flour (soft white), reduced sugar by a few Ts, increased cinnamon to 1 T (and will add even more next time), used cider instead of juice, though it didn't seem to alter the flavor much, used butter, added 1/3 c flax meal, 1/3 c. yogurt, 3/4 c. quick oats, and 1/3 c. walnuts. We loved them!
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5 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Mar. 5, 2011
I did all whole wheat, did 1/2 butter and 1/2 applesauce, reduced sugar to 1 cup (and still thought it was plenty sweet - i can't imagine how sweet it'd be with all that sugar). My zucchini and blueberries were both frozen. This was a very delicious recipe!
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 4, 2011
To be fair, I left out the pudding (didn't have any and didn't want the weird chemicals) and I followed the top review that everyone agreed with, but I thought the cookies were way too puffy and had a peculiar taste after they were baked (the dough was delicious, however).
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2 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Dec. 12, 2010
I doubled for a 9x13 then reduced butter to 2.5 sticks and added milk (maybe a cup or a little less??). I reduced sugar by maybe a 1/4 cup but I think it could've used a bit more. I added flax, wheat germ and wheat bran to the oatmeal base as well as used primarily rolled oats. The oat part turned out fine. I reduced chocolate chips some and used natural peanut better and probably too much of that (didn't measure - maybe 1-3/4 or more?). The center was bland and could've used more chocolate.
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3 users found this review helpful

Pumpkin Bread

Reviewed: Dec. 8, 2010
I subbed 1/2 c. applesauce for 1/2c. butter and reduced the sugar to 1.5 cups, which is still PLENTY! I have no idea why you'd ever want to put in 3 cups. it's quite delicious without so much.
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Cheesy Apple and Oat Meatloaf

Reviewed: Oct. 20, 2010
This is very good. We're always looking for new ideas for apples in the fall. I used venison instead of beef/pork and it still came out great. I also added thin slices of apples on top of the meatloaf that were basted with worcester - definitely a good decision. 4-year old cheddar added a sharper flavor to the meatloaf and was very good. Next time I would add an extra layer of cheese on top and perhaps more apples in the loaf.
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16 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Sep. 28, 2010
This was so good! I did decrease the sugar to 1/2 c. and I think it could be even less and still be delicious. I also used whole wheat flour.
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Homemade Black Bean Veggie Burgers

Reviewed: Aug. 5, 2010
My husband went crazy for these (I thought they were fine). I didn't remove juices from the veggies, but put in an extra egg and extra bread crumbs. They were a little breakable, but fine. I had a horrible time with them on the grill. High heat was way off for our grill. I ended up baking them which was fine. For spices, I'm not into spicy, so i did my own thing totally - 2 t. old bay spice, 1/4 t. cumin, and splashes of mustard and bbq sauce. i'll play around more next time.
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Simple Scones

Reviewed: Jul. 30, 2010
I made them in the food processor, but since I was adding fresh blueberries, I took the dough out and stirred them in by hand. I used maybe a tablespoon less sugar and used brown sugar instead. I also used a little over half whole wheat flour and a couple tablespoons of flax seed. Next time, I'll use all whole wheat flour. They were excellent!
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2 users found this review helpful

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