Newby3 Recipe Reviews (Pg. 1) - Allrecipes.com (10978765)

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Duck Breasts with Raspberry Sauce

Reviewed: Dec. 28, 2010
Excellent recipe - really important not to over-broil it at the end. The sea salt, cinnamon and sugar rub was too much, and I ended up using only about 3/4 of it. I used Triple Sec instead of Creme de Cassis due to availability which worked out just fine. Otherwise the dish was fantastic and received rave reviews at Christmas dinner.
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11 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Dec. 15, 2010
These are very tasty. I used a bit less sugar and chocolate chips than the recipe called for and still turned out delicious. Cover and refrigerate / freeze within a few days, otherwise you'll be left with hard muffins.
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10 users found this review helpful

Zucchini Bread II

Reviewed: Sep. 24, 2008
I was a little skeptical at first when this came out of the oven because it was quite dense. (I know the author noted it would be in the description). I subbed apple sauce for the oil to make it healthier, so that might have had something to do with it as well. While baking it smelled heavenly and I ended up giving one of the loafs as a gift. Well, I got a call the next day and received rave reviews. They couldn't believe I made it! Thank you Dawn, this will definitely go into my regular baking rotation!
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9 users found this review helpful

Blueberry Breakfast Sauce

Reviewed: Apr. 2, 2011
I used a little less than 1/2 cup sugar and it was plenty sweet and used frozen organic wild blueberries. Otherwise I followed the recipe and it turned out beautifully. Thank you!
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3 users found this review helpful

Carrot Oatmeal Muffins

Reviewed: Feb. 22, 2010
Awesome muffins! I followed the recipe exactly with the following exceptions: Lowered the amount of sugar, used applesauce instead of oil and left out the coconut due to personal preference. These were plenty sweet, so next time I'll lower the sugar to 1/2 cup total. They came out so moist and sweet, and I experimented with putting cream cheese in only a few. Both versions are delicous! Boyfriend also gives two thumbs up! Will put into my regular rotation. :)
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3 users found this review helpful

The Best Zucchini Fritters Ever

Reviewed: Jan. 21, 2009
Ok yum! I took other reviewers advice and also used 2 eggs, omitted the milk and used approx. 8 tbsp flour (I just kept on adding until it seemed like the right consistency). I swapped a red onion for yellow and found it to be much more appealing in colour. I also only added garlic powder and left out the rest of the seasonings as I didn't have them on hand. Again, I used cheddar instead of romano because it's what I had on hand and shredded the zucchini instead of chopping. Next time I think I'll fry up the onion a little bit beforehand as I found it was still a bit for my liking. Instead of using shortening, I fried them up in some margarine. I would rate this recipe 5 stars, but gave 4 due to all the changes I made. These cook up fast and are absolutely delicious. It's an easy recipe to play around with and I can't wait to make them again!
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3 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Dec. 17, 2008
This was really great! At first I thought a pound of mushrooms would be way too much, but they really do cook down quite a bit. I ended up adding a little bit of cornstarch as I like a thicker sauce. It says it serves 4, but I only got three servings out of the sauce; however, there was leftover fettuccini so I suppose we were just really hungry. I'm definitely more of a baker than a cook; my boyfriend thought it was a hit so anyone can make this!
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3 users found this review helpful

Spaghetti Squash I

Reviewed: Apr. 4, 2011
This was my first time cooking with spaghetti squash and I was pleasantly surprised! I used a 1 pound (small) squash and cut it in half as directed. I ended up baking it face-down for 45 mins based on other reviews, and still think it could have cooked for another 10 minutes. I caramelized the onion in the saucepan for extra flavour and used 2 large cloves of garlic. As tomatoes are very expensive right now, I used a 398mL can of diced tomatoes and the flavour was gorgeous. I also used dried basil and left out the feta and olives as I didn't have any on hand. Both myself and my boyfriend (meat eater) loved it! I know this is a lot of changes, but I can imagine how much more flavour the feta and olives would add, and will definitely add them in the future! Thank you.
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2 users found this review helpful

California Italian Wedding Soup

Reviewed: Jun. 29, 2010
I made this recipe to a 't' with the exception of swapping out basil for lovage and thyme (what I had in my garden) and using slightly less chicken stock. I had to add a lot more liquid to the stock and ended up with a plain broth and relatively tasty meatballs. If I made this again I would have to add herbs and possibly veggies (carrots, potatoes, celery). Thank you for sharing this recipe, I'm sorry I didn't like it more!
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2 users found this review helpful

Red Cabbage and Apples

Reviewed: May 17, 2010
Awesome! I halved the recipe due to what I had on hand but wish I had more! The only change I made was using brown sugar instead of white. I cooked it a bit less than 25 minutes, probably about 15 minutes as I didn't want the veggies getting mushy. Will make again and again, perhaps add more apple too. Thank you!
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2 users found this review helpful

The Best Lemon Bars

Reviewed: Apr. 30, 2010
I really appreciated the helpful reviews that other bakers provided. I ended up adding about 1 tsp salt to the crust. It easily pressed into the dish and baked for about 25 mins - it's true it's better to overbake the crust than under bake. I don't like my baking too sweet, so I cut down the sugar by a few tablespoons and used 4 lemons to get just over 1/2 cup lemon juice (hand squeezed). A delicious fresh aroma filled the house as it baked. It was easy to cut and serve. Thank you for a wonderful recipe! I will make again but might tweak the sugar/lemon amounts a little next time.
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2 users found this review helpful

Easy Pancakes

Reviewed: Nov. 27, 2009
These were really tasty and were quick and easy. I followed the recipe and added defrosting frozen fruit once the pancakes were in the pan. This is a great trick I learned so as to not colour the batter. With that said, I do prefer the flavour and lightness of the "Truck-Stop Buttermilk Pancakes" on this site. One more thing, this definitely was not 4 servings for us, 2 of us ate all of them are were pleasantly full.
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2 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 19, 2008
In general I'm not a fan of gingerbread cookies so I thought I'd be safe with these. Make no mistake, I caught myself sneaking bites of the dough and even caught myself nibbling on a gingerbread man's leg at one point. They're just that addicting! This isn't your regular Gingerbread cookie recipe, it's so much better. Some pointers - The recipe yields 60 cookies, I got about about 40 using cookie cutters that were a little on the bigger side. I ended up using less orange zest than called for as only had one orange - if you want the full 1-1/2 tbsp you'll need to use at least 2 regular sized oranges. I found it was a tad bit difficult to mix and thought I added too much flour at first, but in the end it all worked out.
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2 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 22, 2011
I made this for my mom's birthday. Made with a graham cracker crust. I was nervous as I tried the creamcheese batter before putting it in the oven and to be honest I was underwhelmed. I bought a back-up pecan pie, just in case. Well I was pleasantly surprised to see everyone ranting and raving about the cheesecake (even my step father who doesn't like sweets). The store bought pie went virtually untouched. My mom called a few days later to say they were fighting over the last few pieces! Will make this again! :)
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1 user found this review helpful

Triple Berry Crisp

Reviewed: Sep. 7, 2010
This was delicious!! I would give it 5 stars, but couldn't due to all the changes I made. I ended up using 3.5 cups of blackberries (a bit tart on their own) and 1 cup of a very ripe peach. I decided to cut down the white sugar to 2 tbsp and the brown sugar to 1 cup and found it was plenty sweet. I also cut down the butter to 1 cup and a bit less nutmeg as I find it to be a strong spice. I found that there was plenty of crumble mixture, and in the future would use 5-6 cups of fruit. I can't wait to try other combinations!
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Mar. 19, 2010
This recipe is pretty good. The only changes I made was to use red pepper and dice it finely, sautee the diced onion prior to mixing. I didn't have any garlic or chili sauce. Otherwise I followed the recipe exactly. I think I will use a little less cumin next time, as I found it to be a little overpowering. Also, the bread crumbs I used were a little too fine, which resulted in a gummy texture. I will try another reviewer's suggestion of oats, or crispier bread crumbs. I didn't have a problem rolling these into patties, but they did come out a little dry. I associate this with the bread crumbs. Topped burger with cheese and avacodo. Mmm. Great healthy recipe!
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1 user found this review helpful

Chocolate Cupcakes

Reviewed: May 11, 2009
Awesome recipe! I improvised based on what I had on hand. I traded the cocoa powder for a mix of unsweetened and regular melted chocolate and adjusted the sugar to 3/4 cup to accommodate. Used margarine instead of butter and only 3/4 cup of milk based on another review. These turned out fabulous and I had a difficult time keeping my fingers out of the batter! Made 12 overflowing cupcakes (I only had a 12 muffin tin)and topped them off with a chocolate mousse frosting; although they would have been just fine on their own.
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1 user found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Jan. 25, 2009
I really want to love these, I do. However, the dough just wasn't coming together making for a very dry and crumbly mess. I had a difficult time forming balls and putting the criss-cross shape into them with a fork. I read someone's review to dip the fork in cold water beforehand, but that still didn't work for me. I don't know what I did wrong as I followed the recipe to a 't'. On the upside at least they were soft, chewy and not too sweet!
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 14, 2008
I've made these cookies once before and they seemed to turn out even better this time. I opted to halve the recipe as I was in the kitchen for hours the first time around rolling, cutting and baking, repeat. I refrigerated for 1.5 hours but should have taken the advice of someone else and put the extra dough in the fridge in between batches as I found it got quite sticky. I used a basic icing sugar and milk recipe to ice them as I didn't have corn syrup on hand as some recipes call for. I brought about a dozen into work today and they were gone within an hour - no joke. Hopefully the b/f likes them just as much!
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1 user found this review helpful

Zucchini Brownies

Reviewed: Oct. 25, 2010
I made these brownies a few years ago, and recall them being pretty tasty. I could not detect any zucchini in them, and it lead to a very moist brownie. I decided to double the frosting for a birthday cake I made yesterday. Unfortunately the frosting was very powdery tasting (which makes sense given the ingredients). I would not make this in the future. So, my advice is to make the brownies without the frosting, or find a different one.
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