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

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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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7 users found this review helpful

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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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

Champagne Punch III

Reviewed: Jan. 7, 2012
Very good. I halved the recipe and had to use refrigerated limeade as my grocer did not have frozen. Very tasty, but a little tart which can be toned down with the club soda.
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5 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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1 user 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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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

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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Creamy Coconut Cake

Reviewed: Oct. 27, 2010
I made this for work and everybody loved it. I only used about 1 cup of mixture on each 9"cake I made. I frosted it with a coconut frosting recipe from this site - so I could more easily decorate the cake.
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4 users found this review helpful

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
Photo by lovethissite

White Chocolate and Cranberry Cookies

Reviewed: Feb. 28, 2014
The batter is delicious. I used vanilla instead of brandy. I broke up white chocolate bark I had which made some small pieces so may have limited the white chocolate flavor - so will def use white chocolate chips next time. I made some chocolate and butterscotch chip cookies out of the batter too but didn't love it.
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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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Peanut Butter Fingers III

Reviewed: Jan. 7, 2012
Very easy, and very similar to eating a butterfinger candy bar. I made these up quick while dinner was cooking which was good because I didn't have any space in the oven. First bite I didn't feel like it tasted like butterfinger, but once you start chewing it does. Yum! I ate many and usually can control myself when I make tasty treats, but not with this one :).
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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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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

Fish Tacos

Reviewed: Jun. 23, 2009
I made this for my husband on Father's Day and he loved it. He has made them in the past but this recipe seemed more authentic because of the white sauce and corn tortillas.
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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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1 user found this review helpful

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