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

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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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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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Easy Indian Butter Chicken

Reviewed: Nov. 9, 2009
Wow, this was so good! The short ingredient list drew me in but also made me a little hesitant. Boy was I ever wrong! This was our first attempt at an Indian dish and we couldn't get enough! This makes 4 very large portions, and we are looking forward to the leftovers tonight! I know it's butter chicken, but small changes make a world of difference in cutting back fat. We used 1/2 cup butter, 2 tbsp garlic, 2 cups heavy cream, 1 small can of evaporated milk and the rest milk. Some store-bought naan and a pot of basmati rice rounded out our meal. There many steps and quite a few dishes to wash, but the end result is worth it! Next time we might add some tomato paste to thicken the sauce. But otherwise the recipe is perfect, as is! Thank you!
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Best Ever Banana Bread

Reviewed: Jun. 12, 2009
Yum!! I had one (ok, two) hot out of the oven with a little butter slathered on - perfection! I'm on my third (next day) and I have to say I probably cooked them a little too long. I ended up making muffins and was unsure of the cooking time. I also made a few modifications and I can only imagine what they would've tasted like with full fat! Here's what I did - used 1 cup packed brown sugar, 4 small bananas and applesauce instead of oil. Will definitely make again!
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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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Zucchini-Chocolate Chip Muffins

Reviewed: Feb. 24, 2009
EDIT: I have made this several times over the past year and have experimented every time. I made this recipe over this past weekend and doubled it as it is ever-so-popular! I used less sugar, shredded 2 zuchinnis and an apple, used half apple sauce and half oil. I baked 12 muffins and the rest went into a loaf pan. If you make a loaf, be careful to watch your time. I checked mine every ten minutes, and I think the loaf was ready in about 45-60 minutes. These are unbelievablely yummy and versitile - try it today! Wow! 6 stars! These are so moist and delicious! I made quite a few changes as I'm trying to eat healthier and they still came out beautifully. I used 1 cup whole wheat flour and 1/2 cup regular, about 1/2 cup sugar, 1/4 teaspoon nutmeg, 1/4 cup vegetable oil and 1/4 cup unsweetened apple sauce, swapped the walnuts for pecans (what I had on-hand), left out the chocolate chips and added 1/2 a grated apple. Mmm-mmm good! I had a difficult time stopping at one! Next time I might try adding some raisins and perhaps some grated carrot. Also think I could make it even healthier with all whole wheat flour and full 1/2 cup of unsweetened apple sauce instead of the oil. This recipe is a great staple and will definitely go into my regular rotation! Thank you!
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Pecan Pie V

Reviewed: Jan. 1, 2010
Wow, this pie was fantastic! I baked it alongside an apple pie for Christmas and to my surprise the clear favourite was this one! Even the relatives that don't like nuts were ranting and raving. I followed the recipe to a 't' and the taste was superb. My only complaint would be that the top cracked a bit when baking, perhaps next year I will turn the heat down in the oven to prevent it. Otherwise this is my go-to pecan pie recipe!
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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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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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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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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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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 23, 2007
This was my first time making shortbread cookies so I'm not sure if it was just me but the dough seemed a bit too crumbly. I ended up adding a few splashes of milk to form it. Also, perhaps I was making the cookies too big but I only got approx. 24 cookies, and the recipe calls for 36. Nevertheless, these turned out fabulously and I ended up making a whole other batch. Great Christmas cookie!
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Pizza Dough I

Reviewed: Oct. 7, 2010
I love this recipe! It will be my go-to pizza dough recipe from here on out. Super simple, I followed the ingredients and directions precisely and started to panic a little when our Kitchenaid Mixer wasn't forming the ingredients into a dough. Well, just about a minute or two later it really came together! Perfect sized dough, super easy to roll out and it was enough dough to fill out our very large round pizza pan. The dough itself rose beautifully when baked into a thick crust and tastes much better than store-bought. In the future I will add different herbs for additional flavour. Thank you!
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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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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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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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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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Lentil Soup

Reviewed: Feb. 23, 2010
Great basic soup, lots of room for modifications! We swapped out celery for green beans, dried parsley for basil (what we had on hand) and diced tomatoes instead of crushed tomatoes. Ended up using about 9 cups of water as we also added some diced red pepper to the mix. This very forgiving soup makes about 8 servings. I personally think it could benefit from more flavour. Perhaps adding some vegetable broth instead of some of the water? Either way the boyfriend loved it - and he's a meat and potatoes man!
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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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American Lasagna

Reviewed: Jan. 25, 2010
EDIT: This was our second time making this recipe and were eager to try some of our previous suggestions. We used around 1 pound of beef and found that to be a good amount. We added the cup of mushrooms to the onion/garlic mix again as well as 2 large shredded carrots and 1 cup chopped spinach to the ricotta mixture. We left out the salt and found it to be perfect. We put a thin layer of beef mixture on the bottom of the dish before the pasta as it wouldn't cook (oven-ready) without it, and used 3 lengthwise and another broken into 3 small pieces to extend to the end of the dish. It worked out really well! It worked out so well I will make it the same way next time, too! This recipe is very good, it was our first time making lasagna and we were very happy with the results! We used just over a pound of beef and we both agreed it was a little too much. We also added just over a cup of chopped mushrooms (to the onions, garlic and beef), and a cup of spinach to the ricotta mixture. We used approx. 2 cups of shredded mozzarella (to cut costs and our waistlines) and oven-ready lasagna noodles. We found it too salty, and will omit the additional salt as the cheese and tomato paste is salty on its own. We baked the dish for 45 minutes, but could have used 50 minutes. The flavours really meld well together and it is even better the following day! Next time I would like to add some more veggies - perhaps peppers and shredded carrots.
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