Judi Recipe Reviews (Pg. 1) - Allrecipes.com (10809142)

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Broccoli and Tortellini Salad

Reviewed: May 26, 2014
I made this to bring to a Memorial Day cookout along with the blueberry and apple pecan pie from this site . I made the brocolli salad per directions except I bought sunflower seeds in the shell instead of the seeds so I substituted with chopped pecans. I would advise to use only 1/2 of the dressing made the night before and toss with the other half in the morning. Add bacon and nuts just before serving. I received raves and wanted the recipe. Will make many times more
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3 users found this review helpful

Easy Swedish Apple Pie

Reviewed: Nov. 16, 2013
This Is my first time I have stopped to rate a recipe. I have been told I make the best apple pie that they have tasted. But this recipe is equal to my best apple pie if not better. I did follow the recipe 99% as the recipe called for. The only thing I did as other Reviewers suggested was I added an extra quarter teaspoon of cinnamon to the 1 teaspoon, 2 teaspoons would of taken away of the apples it would of been too much of a cinnamon taste instead of complementing the apples. I also just soften the butter instead of melting it and I added a good half a cup of chopped pecans to it to give it an extra texture. So instead of pouring the topping on I was able to Pat and cover all the apples dealing in the juices. The pie came out perfect. To cut some calories without any sacrifice of taste, I used 1/2 cup of white sugar and 1/2 cup of Splenda brown sugar then a good pinch of regular dark brown sugar as I used 7 Granny Smith apples. I have an automatic apple peeler, corer n slicer . I make so many apple desserts and applesauce , it is a must in my kitchen. Judi Hill Port Charlotte FL
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4 users found this review helpful

Pizzelles II

Reviewed: Feb. 29, 2012
For those of you that can't crisp up the Pizelles. Been making them for 45 years and depending on the humidity, you have a problem. Too rectify, you can place on a cookie rack in a low temp oven 300 degrees and bake for a few minutes till they are crisp. Then pack in an airtight container. Also, I use butter that crisps up better than margerine. This recipe would taste better using one bottle of anise extract or 1/2 tsp. of anise oil. The extract is not that strong when combined with the above ingredients, but that is a personal flavor choice. When warm, you can also roll them into a cone shape and fill with pastry creams. smokeygal
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7 users found this review helpful

Italian Bowknot Cookies

Reviewed: Feb. 29, 2012
I have been making these with my Italian mom for years as this was her favorite cookie. These keep well for weeks in kept in air tight containers which may be hard to find as these are large and fragile cookies. We did add flavorings, like vanilla, or anise or rum to enrich the flavor. We also used the pasta machine instead of rolling out, with 6 selections on the machine, we rolled to number 5, then cut them into strips and made a slit in the center pulling one end through the slot making a bowtie effect. Mom would roll and I would cut. We dusted with XXX sugar when cooled but did not use honey. Mom is gone but these cookies remind of her often and make them just in her honor. smokeygal
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3 users found this review helpful


Reviewed: Feb. 12, 2012
I have been making cannolis for 30+years in our Italian family. This shell recipe is just as good as mine. I give the shells 5 stars. The filling is nothing like ours. I differ in the filling as such: I use ricotta used for pastries such as cannolis called IMPASATA RICOTTA . This is what your bakeries and grocery stores in the bakery dept use. I find it in Italian pizza stores ask management to order. Best company to order from is Cisco Co but any will be good. It comes in 5 lb plastic containers and be frozen if necessary. If you do this I suggest make the filling first then freeze in batches for later use. To the ricotta I add confectionery sugar to taste and anise liquor to taste or rum liquor to taste but not both. No citron found most friends not Italian does not like. Then mini chocolate chips. Dip ends of shells in melted chocolate or gnache then in crushed pistachio nuts and enjoy.
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20 users found this review helpful

Bread Pudding II

Reviewed: Mar. 15, 2011
Delicous! But did tweak it a bit. I added a can of apple pie filling on bottom of dish .You should scald the milk as it helps dissolve the sugar in the egg mixture. I also used half white sugar and half brown sugar totaling the same amount per recipe. Added more vanilla for flavor and cinnamon & nutmeg to egg mixture. Added raisins. Topped with brown sugar, cinnamon, nutmeg and pecans. Made a carmel sauce on side of dish. Loved it served warm invite friends to enjoy they go together!!
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2 users found this review helpful

Cinnamon Rolls II

Reviewed: Jan. 23, 2011
Good recipe but as a professional baker I would suggest to put all dry ingredients in bowl ( I also added 2tbls of glueton to flour (found in grocery store with the flour) this gives it a lighter, fluffy texture and helps preserve longer. Sugar activates the yeast not the salt as a review mentioned. I also melted butter and spread on dough then the brown sugar and sprocket cinnamon with raisins. Put in refrigerator if u want to bake in A.M. One viewer said it took a long time to rise. If u have a bread proofing cycle on your range use it. Otherwise if you press 140-200 no hotter on your oven then shut off put rolls in this cut rising time in half without killing the yeast. If u don't want the work u can use a loaf of frozen bread dough put in microwave on defrost for 4-5 minutes should be soften to roll if not put back in for 1 more minute only then roll spread melted butter, cinnamon mix with white or brown sugar or half brown & half white sugar and raisins roll up and cut 9-11 slices. Put in greased Pan not touching allowing for doubling in size then repeat oven instructions for proofing when doubled bake 350 for 15 minutes
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161 users found this review helpful

Belle's Hamburger Buns

Reviewed: Jan. 11, 2011
Great recipe been making breads for 40 years so I did change a couple of things. I used bread flour instead of all purpose as it has gluten. Also added 8 tsp. Of gluten powder add light texture and preserves well. You can buy box gluten in all grocery stores where they sell flour. You will live the texture. Rule : 4 tsps of gluten per each loaf of bread. Smokeygal
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1 user found this review helpful

Cabbage, Potato and Baked Bean Soup

Reviewed: Jan. 8, 2011
Awesome. I oil and kosher salt the potatoes before baking. I make several extras and freeze them individually for future use
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3 users found this review helpful

Garlic Shrimp Linguine

Reviewed: Jan. 6, 2011
Very good but reading I realized that I needed to make more sauce. I yards little of pasta water to my sauce to help coat all pasta A little flour to butter would make ir mire Alfredo like with milk instead of wine. Tried both and both great
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1 user found this review helpful

Italian Chocolate Cookies

Reviewed: Dec. 23, 2010
Been baking Italian pastries for 40+years and have made these cookies but thought I would try this recipe. It was very dry then rereading several times and coating to my recipe. Realized there were no eggs. Tossed the cookies out but would suggest u add 2 eggs if making these cookies
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8 users found this review helpful

Graham Cracker Crust I

Reviewed: Nov. 22, 2010
Great recipe. Been making my own crusts for years. I also substitute chocolate Graham crackers, chocolate animal crackers for a nice chocolate crust fir cheesecakes etc. Also can use any cookies processed and add ground nuts for added flavor. Great way to use leftover cookies and crackers
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9 users found this review helpful

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