bellepepper Recipe Reviews (Pg. 10) - Allrecipes.com (11160340)

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Toasted Coconut-Topped Blueberry Cake

Reviewed: Jun. 14, 2012
I am giving this recipe five stars based on my revisions. I would probably give two stars to the original recipe. The reason being - the amount of topping is ridiculous – basically two full cups for a little 9” square coffee cake. I made the cake portion as written, subbing buttermilk for the milk, because I had some to use up. For the topping I used 1/4 cup of brown sugar (not white), 1/4 cup flour, 1/2 t. cinnamon, 3 T. butter and the full 1/2 cup of coconut. I didn’t have toasted coconut but regular worked just fine. I also used a 9” springform pan which worked well. My result was delicious and I would make this again. Next time I may up the coconut a little more to 3/4 cup just to compare. Give this a try, but adjust the amount of topping and you will be very pleased.
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12 users found this review helpful

Cajun Chicken Club

Reviewed: Jun. 14, 2012
I was on my own the other night, so I decided to give this a try for just me. I cooked my chicken in a little bacon fat instead of oil, for a little extra bacon flavor. I didn’t have creamy Parmesan salad dressing, so I made some Cajun mayonnaise, by adding Cajun seasoning to mayonnaise to taste. I also added lettuce to my sandwich. Well my result was a huge sandwich – too big really, which made it quite difficult to eat, although that was no fault of the recipe. This was quite good and I would give it a try again sometime.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jun. 14, 2012
I made one loaf of this bread using some of the suggestions from other reviewers. I used 1/2 cup white sugar and 1/2 cup of brown and about two cups of zucchini. Otherwise I followed the recipe. My baking time was a bit longer, 1 hour and 11 minutes, before it tested done. This is excellent zucchini bread that I will make again.
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4 users found this review helpful

Balsamic Grilled Zucchini

Reviewed: Jun. 9, 2012
We tried this out last night using one zucchini that was pretty small. I halved it lengthwise and just eyeballed the seasonings. Hubs grilled this for a total of 6 minutes. Rather than basting the zucchini with the balsamic vinegar, we just sprinkled some on at the table. Quick and easy! We’ll do this one again.
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10 users found this review helpful
Photo by bellepepper

Chocolate Chip Cake Bars

Reviewed: Jun. 9, 2012
We found these bars to be rich, rich, rich – too rich for us. I made half of this recipe to try it out, using a small square pan. I baked this until the top was golden, about 18-20 minutes. I lined my pan with non-stick foil, which made for easy removal and clean cutting. Not only did we think these were too rich, but the centers were sort of gooey and not to our liking. On the plus side, this recipe is quick and easy, I’ll give it that!
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1 user found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Jun. 9, 2012
This 5-star rating is for the mustard sauce only, as I didn’t use the marinade in this recipe. Hubs and I served grilled pork tenderloins for the 3rd annual AR Buckeye Bash that we hosted last week. This mustard sauce pairs beautifully with pork. I made it a day ahead of time, and I did use the full amount of mustard powder. In doing so, I think the “heat” from the mustard mellowed a bit. This has a horseradish-type heat, in fact some people thought it was horseradish sauce, including my Hubs. If you’re concerned about the amount of mustard powder, add it to taste. You can always add more before serving if need be. And use fresh chives! You just won’t get the same flavor using dried.
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3 users found this review helpful

Parmesan Noodles

Reviewed: Jun. 9, 2012
I made this as a side dish to grilled chicken the other night. As other reviewers suggested, I added more butter (doubled it), but I still wasn’t getting the creaminess I was after. So I added a little milk, but that didn’t help either. Maybe heavy cream would have been a better choice. This was ok, but not what I had hoped for.
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1 user found this review helpful

Big Al's Chicken

Reviewed: Jun. 9, 2012
I’ve been looking for a marinade that is savory, rather than sweet, so I decided to give this recipe a try. I made 1/4 of the recipe for two boneless skinless chicken breast halves. I used 1 T. of regular beaten egg and 1/4 t. of salt (I think the tablespoon of salt is a typo and perhaps should be 1 t.), but otherwise followed the recipe. All I can say is, we thought this was just ok. We thought the vinegar gave this a bit of an odd flavor. So my search will continue.
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1 user found this review helpful

Sensational Sirloin Kabobs

Reviewed: Jun. 6, 2012
I made these and admittedly made a number of changes, but nothing that would have adversely affected the outcome. I made the marinade subbing seasoned pepper for the garlic pepper seasoning. The veggies I used were red, yellow, and orange bell peppers, mushrooms, onions and zucchini. I didn’t bother blanching the peppers. I skewered the meat and veggies separately as their cooking times are different. I thought the marinade was very thin so I heated the reserved marinade and added a cornstarch/water slurry to thicken it just enough to give it some body. I think that made a better basting sauce because it had some nice “cling” and didn’t just run off. This was good and we enjoyed it served over rice.
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7 users found this review helpful

Chef John's Crab Cakes

Reviewed: Jun. 6, 2012
Well, I didn’t have fresh crabmeat, so I had to go with what I could buy out of the seafood section of our grocery store. Other than that my only deviation was to use panko instead of bread crumbs. I had no problem forming the patties, as mentioned on Chef John’s video, and mine seemed to stay together quite well. I served these atop a salad of mixed greens, green onions, toasted almonds and feta, along with a balsamic vinaigrette. These were good, although I’m sure they would have been better with fresh crabmeat.
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27 users found this review helpful

Tuscan Cream Cheese Spread

Reviewed: May 31, 2012
I had some leftover artichokes that needed to be used, so I decided to make this. I made a mini version, about 1/4 of this recipe. I put it together in the afternoon and we decided to give it a try as a little appy before dinner. Neither one of us was terribly impressed, but I thought it would improve if the flavors melded overnight. Well, it did improve some, but not as much as I had hoped. We love all the ingredients, but combined altogether, we thought it was just ok.
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3 users found this review helpful

Healthier Marinated Grilled Shrimp

Reviewed: May 31, 2012
Very good shrimp! Rather than marinating these in a bowl, about an hour before dinner, I threaded the shrimp on wooden skewers that had been soaked. I put them in a baking dish and poured the marinade over, turning to coat both sides. I covered the dish and let these marinade in the refrigerator until dinnertime. I think it is so much easier and less messy to do it this way. Both Hubs and I enjoyed these!
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45 users found this review helpful

Apricot-Mustard Grilled Pork Tenderloin

Reviewed: May 28, 2012
Well, it doesn’t get any easier than this! As Jillian suggested, I too, reversed the amounts of preserves and mustard, using 1/4 cup preserves and 3 T. Dijon mustard. Don’t overcook this! This will not be dry if you take the pork off the grill at 145 degrees, let it rest for 5-10 minutes and then carve. The residual heat in the tenderloin will continue to cook it. This was very good, with a nice balance of sweet from the preserves, and tang from the mustard. I’d be tempted to try other flavors of preserves. Raspberry comes to mind.
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1 user found this review helpful

Mediterranean Brown Rice Salad

Reviewed: May 27, 2012
I made this for Recipe Group and it was very tasty. I made half the recipe and I would say it yielded 4 servings. Although I love balsamic vinegar, I don’t think this salad looked very appealing. The balsamic vinegar turned it a very dark brown, darker than the photo, so next time I will use white balsamic vinegar. This had a nice mix of flavors and both Hubs and I enjoyed it.
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1 user found this review helpful

Summertime Tomato Salad

Reviewed: May 27, 2012
I had a big, beautiful Tennessee farm market tomato I used to make roughly half this recipe. I didn’t think all the dressing was necessary so I made 1/4 of it, which was plenty. I sliced my tomatoes and used green onions. I try never to refrigerate tomatoes, as their flavor diminishes, so I made this early in the day and let it sit on the counter until dinner. This was good, but nothing exceptional. I was expecting more based on the rave reviews.
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1 user found this review helpful
Photo by bellepepper

Chewy Red Raspberry Squares

Reviewed: May 27, 2012
I made these using blueberry preserves and the result was very good! Because so many reviewers said these were too sweet, I did cut the brown sugar down to 3/4 cup. I didn’t think 1/4 cup of the oat mixture would be enough for the topping, so I reserved 1/2 cup and was pleased with the result. These turned out great! Chewy and not too sweet. I think you could use any flavor of preserves with excellent results. I’ll make these again!
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2 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: May 27, 2012
I made this dressing for Blueberry Walnut Salad, also on this site. It was an excellent choice for that salad, but would be good on any number of salads. I won’t hesitate to make this again as is, no changes necessary!
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4 users found this review helpful
Photo by bellepepper

Spinach Salad with Pistachio Chicken

Reviewed: May 27, 2012
This was very good! Hubs and I both enjoyed it. I was a little shy on pistachios after shelling them, so I added a little panko to make up the difference. I dipped the chicken in beaten egg so the ground pistachios/panko would adhere better, which worked out well. I used mixed greens and skipped the avocado, because I didn’t have one. I cooked my chicken over medium heat the entire time and didn’t have any problems with burning. I made Maple-Balsamic Vinaigrette, also from this site, and it was an excellent choice! For some reason, we didn’t get a lot of pistachio flavor, so next time I think I’ll try pecans.
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3 users found this review helpful

Sassy Tailgate Sandwiches

Reviewed: May 27, 2012
I was on my own the night I made this recipe, so I made a single sandwich using a hamburger bun. I scaled the other ingredients down to two servings, but didn’t use nearly the amount of cream cheese spread. I wrapped my sandwich in non-stick foil and baked for 20 minutes. When I opened the foil the top was a little soggy, so I popped it under the broiler to crisp it up. I really wanted to like this, but the warm, runny cream cheese just didn’t do it for me. It was edible, but I won’t be making it again. Sorry.
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4 users found this review helpful

Chef John's Italian Meatballs

Reviewed: May 27, 2012
I made half this recipe to try it out. I used hot Italian sausage that I took out of the casing, along with the ground beef. I didn’t sauté the onions, but rather diced them very finely and just added them to the mixture. After refrigerating for an hour, the meat mixture was still quite loose and I wondered if the meatballs would hold their shape. Well, they did and were done in 15 minutes in my oven. I liked the softer texture of these, but I may try a different ground sausage next time. Thanks for the recipe, Chef John.
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3 users found this review helpful

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