lovethissite Recipe Reviews (Pg. 1) - Allrecipes.com (10923935)

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Peanut Butter Haystacks

Reviewed: Jan. 16, 2011
Different flavor and very easy to make (no longer than 30 minutes). Adds variety to cookie platters with no baking necessary. I use 1 can (5oz) of noodles, 1 bag (11oz) of butterscotch chips and 1 cup of peanuts which makes up to 50 stacks. I've also made "sticks and stones" on this website with pretzels, chocolate and butterscotch chips, peanuts, peanut butter and raisins which is also very quick and simple, great for those who love chocolate covered pretzels, and tastes a lot like a Chunky candy bar.
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6 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Jan. 26, 2010
Super delicious. Have had leftovers for lunch for 2days now. My husband made this and also added some lobster, skipped the cayenne pepper (3 y.o. eating it too), used whole milk over cream, used linguine instead of penne, used baby bellas and used a parmesan/romano mix. The red peppers gave it a delicious sweet flavor, and I like having the peppers/onions/mushrooms in there to get in some vegetable servings. Agree with comments of restaraunt quality.
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Chocolate Chip Pumpkin Bread

Reviewed: Jan. 26, 2010
This yielded for me 2 dozen small (slight rounded top) muffins and 1 8x4 loaf - great for sharing with family and friends. The pumpkin flavor is not strong which is probably why those who don't like pumpkin liked it. It is a light pumpkin spice flavor. I increased the regular chocolate chips to 1 and 1/2 cups, becuase the one cup did not look like enough to me, and it was good this way (may try mini chips in future). Also can't wait to try the coffee can baking method.
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1 user found this review helpful

Spaghetti Carbonara II

Reviewed: Aug. 23, 2010
Hubby says 5, I say 4.5, because I felt like it was missing a little something. Hubby said missing something probably because I used the pre-cooked bacon so didn't have much bacon grease. Close to restaraunt flavor though. I did mix the cheese in with the eggs, and when I mixed it in, I had it on the medium-low heat and constantly stirred for 5-6 minutes, and did not have any egg pieces in it. Also did a little shake of nutmeg. Overall, very filling, think the cream may be too much for me. This is a keeper and will plan to serve to company in the future.
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Whipped Cream

Reviewed: Oct. 27, 2010
Delicious - almost tasted like lightly whipped vanilla ice cream. I used heavy cream (not the kind that said whipping) and had to beat with hand mixer for about 5 minutes to get the stiff peaks.
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Coconut-Cream Cheese Frosting

Reviewed: Oct. 27, 2010
My husband licked the bowl and commented any cake I make for him he wants this frosting on it. I did use the coconut flavor & it was perfect. I used it frost the coconut cake mix cake on this website-so did not add shred coconut. Great reviews from co-workers!
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4 users found this review helpful

Autumn Squash Casserole

Reviewed: Dec. 26, 2010
Yummy! I made this for Thanksgiving and had a request to make it for Christmas too. Liked by everybody. At Thanksgiving, I made it with buttercup squash (looks like a smal green & orange pumpkin), but it was VERY difficult to peel even after microwaving for 5min. Probably the easiest way to use the buttercup squash would be to cut in half, scoop out seeds, bake for about an hour at 350 degrees, then scoop out the squash and then prepare as the recipe says. For Christmas, I used butternut squash and it was much easier to prepare and just as delicious. I used a mix of apples including macintosh and cut them up into small wedges (not sliced or diced). For topping I used Special K with cinnamon and pecans for the cereal. Lastly, I put everything in the crockpot instead of baking and kept on low until ready to eat.
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5 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Dec. 26, 2010
Many requests for this cake to be made again, and my husband said this is the best cake I've ever made with presentation and taste. I used a white cake and chocolate pudding because it's what I had on hand. I made this in a monkey bread pan. I followed the reviewer who suggested pouring the glaze back in the pan and putting the cake back. I also poked holes in the bottom while it was soaking and drizzled with sauce.
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2 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 26, 2010
Awesome - I love toffee and this is the best I ever had. It wasn't as hard and didn't stick to my teeth as much as commercially prepared toffee. I was a little fooled by how much time it takes (I thought it would be quick), but takes more like 45min of constant attention. I also had always been nervous about cooking anything that requires you to get to a certain temp, but this was my first try and I had success. I do suggest only a temp of 285, as I let it get a little higher and some pieces had a little burnt taste. I used a slotted spoon to stir at first to prevent the separation of the butter, and then later on used a spatula to get the sides and bottom clean on pan. I did not stir constantly but about once per minute for about 10 seconds each time. It took about 30min of a light boil to get to the right temp; The temp goes up very slowly. I did a half recipe and poured it out on a large baking sheet, and would probably use 2 sheets if I made it as written. I used mini chips for quicker melting. Do not pat the toffee with a paper towel to remove grease, as per another reviewer, you'll loose some toffee onto the papertowel. Also, don't pat the almonds down with a bagged hand, you'll loose some chocolate - instead use the back of a measuring cup. Can't wait to make again!
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Pierogi Casserole

Reviewed: Dec. 28, 2010
Delicious - very close to tasting like a real pierogi. I was skeptical but am sold and will be making it again. I made with 7 potatoes and mixed the bacon/onion/garlic into them - like a pierogi would be. I only made 2 layers of potato and lasagna noodles (6 noodles) in a 9X13 pan. Really could be made in a smaller pan if you wanted more layers.
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2 users found this review helpful
Photo by lovethissite

Big Soft Ginger Cookies

Reviewed: Mar. 3, 2012
Very delicious and addicting :). Mine did not come out like a lot of the pictures, mine were flat and never really got puffy, but not sure if this was because my baking soda was old. I doubled the recipe because I wanted more then 15 (as the recipe states) and ended up getting 60 by make them 1 inch. They were soft for days which is why I liked them so much - I'm not a fan of crunchy ginger cookies.
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3 users found this review helpful

Black Magic Cake

Reviewed: Mar. 3, 2012
I was looking for a cake with coffee flavor to make for a friend. I used espresso instead of strong coffee. Super Delicious - I made it with a coffee frosting.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Apr. 28, 2012
I ran out of mix and had to find a recipe to make them on my own, and this was superb. Although more time consuming then a mix, it is worth it. The butter gives it such a rich and savory flavor. I've added a dash of vanilla too which was good. I use butter to coat my pan instead of cooking spray to get nice brown edges on the first sides of my pancakes. I also add chocolate chips for my daughter (I do it after I put the batter on the pan so they are evenly distributed and don't sink and burn). YUM!
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Flourless Peanut Butter Cookies

Reviewed: Jun. 18, 2012
Yummy is right. I made these for my husband for father's day, and he ate 5 at one time before realizing it. I also had my fair share. I doubled the recipe and it made 48 cookies, and this was a mix of teaspoon and tablespoon size cookies - so I would have been fine without doubling it. They are not very pretty if you don't smush them with a criss cross with a fork, but they still taste very good. Stick to the eight minutes(maybe nine depending on the size), because they don't really brown on the edges to know that they are done. Mixing was done best with a wooden spoon or spatula. Just because, I added a teeaspoon of vanilla. So yes very good and very simple - a keeper!
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Sam's Famous Carrot Cake

Reviewed: Jun. 24, 2012
I teetered between 4 and 5 (I wish there was 1/2 stars) only because this didn't have the strongest carrot flavor, maybe decreased a little because of the mix of all the fruits included but nonetheless it was very good. I did add nutmeg and simmered the raisins in OJ as another reviewer suggested. I may try food processing some of the ingredirents next time for a more melded flavor instead of getting different bites of fruit on each bite. It made 2 thin 9 inch rounds and 12 cupcakes. I used the cream cheese II frosting recipe from this site but also added a 1/2tsp of almond extract which was awesome. Very delicious and I've been asked to share the recipe.
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Super Simple Salmon

Reviewed: Sep. 3, 2012
Super simple is right. Super delicious too. Nice variation for making salmon when you can't grill. Super quick and super moist too.
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1 user found this review helpful

Basic Ham and Bean Soup

Reviewed: Dec. 31, 2012
Simple and delicious. I actually used this as a base and did a few things different after reading another recipe (The best bean and ham soup, but didn't want to cook for 10 hours). My husband thought it was more ham stew then soup. I used 8 cups of homemade turkey broth (instead of water), 16 bean variety and soaked overnight (instead of northern), 5 carrots, 3 celery stocks, 1 can of diced tomatoes, 2 tbsp worcestershire sauce, 2 tbsp spicy golden mustard (instead of mustard powder), 2 tbsp brown sugar, vegetable broth to cover ham bone, and deli baked ham sliced thick and chopped. Yes, I know this is pretty different but again I liked the sound of the other recipe, but just didn't want to cook for 10 hours :).
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Sauteed Rice with Kale

Reviewed: Jul. 8, 2013
I have been wanting to try kale but wanted to do so with flavors I already know I like. This was super delicious, and made the house smell good. I wish I took a picture to post because mine looked more heavily weighted with vegetables versus rice (I'll do it next time). I also may try this with brown rice (the downfall to that is that it takes longer too cook). I would definitely make this for guests and/or a pot luck. The only thing is I would say is it's not quite 6 servings (maybe if served 1/2 cup - or less - each), but my husband, daughter and I ate it all at dinner.
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3 users found this review helpful
Photo by lovethissite

Pretzel Turtles

Reviewed: Jan. 3, 2010
So delicious and so easy! Very much like a turtle candy, which I love. I used square (snap) pretzels, rolos and chopped pecans. I did as others suggested and topped with pecans before baking, and only baked for 3 minutes - so they weren't too melty. With the chopped pecans, I had to put a couple pieces on each. Will try the Dove suggestion next time and also try the whole pecans so they may look a little neater. Definitely double or triple the recipe, as they are sure to get eaten and it doesn't take much time to make more. You can easily fit 40 or more on one large cookie sheet.
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Slow Cooker Cranberry Roast

Reviewed: Dec. 25, 2009
SO EASY & SO DELICIOUS! I made this for Christmas Eve dinner. I put it in at 10am before going to visit family and it was like a gourmet meal waiting for us at home. I disagree about it tasting like BBQ or being too sweet- it was more of a gourmet flavor to me - like something you would get at a nice restaurant. Also easy to pass on to friends with so few ingredients to reemeber.
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