I_LoVermont Recipe Reviews (Pg. 1) - Allrecipes.com (11464061)

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Beef Stew VI

Reviewed: Oct. 31, 2014
This is my favorite Beef Stew recipe thus far (better than Slow Cooker Beef Stew). I added double the cornstarch to thicken it a bit more, and I had mushrooms on hand so those went in too....delicious!
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Classic Waffles

Reviewed: Oct. 29, 2014
Very good recipe! I've also made Pumpkin Waffles by adding 2 teaspoons of Pumpkin Pie Spice and 3/4 cup or so of pumpkin puree.....sooo good!
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Spinach Pinwheels

Reviewed: Feb. 11, 2014
Yummy! Next time i'll be more generous with the cheese spread.
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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 9, 2014
I made this for family on Halloween. I didn't think it was quite as good as old fashioned chicken and dumplings, but it was good and a whole lot less time consuming! It was worth making again.
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Fluffy Pancakes

Reviewed: Sep. 25, 2013
I was attracted to this recipe not only for the high ratings, but because the ingredients are almost always on hand in our house. I followed the recipe exactly and they were light, fluffy and amazing - my 14 month old son gobbled down almost two! The only thing I may change next time is to try them with less butter, maybe only 1 teaspoon? Excellent recipe that we will enjoy for many, many years to come! Thank you Kris!
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Apple Strudel Muffins

Reviewed: Oct. 27, 2012
Excellent recipe! I made bread instead of muffins (it made one loaf that took @ 40 minutes to cook) and it turned out VERY moist and flavorful! It was also very forgiving...I didn't have the full half cup of butter on hand, so I added the last couple tablespoons of some homemade applesauce (with no oil to compensate for the missing fat either). I used macintosh apples as they are in season -- 2 cups chopped and an apple and a half grated to add moisture. I added 1 teaspoon cinnamon and 1/2 teaspoon nutmeg per other reviewers suggestions, and no strudel on top to keep it healthier. It was so, so good! Thank you NMARIEA :)
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Banana Sour Cream Bread

Reviewed: Sep. 10, 2012
This recipe turned out some very good banana bread, but I did like the "Best Ever Banana Bread" slightly better. However, I don't often have the buttermilk that the other bread calls for on hand and this bread is also excellent.
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Best Ever Banana Bread

Reviewed: Sep. 10, 2012
EXCELLENT!!! I made this bread and the "Banana Sour Cream Bread" within a few weeks of each other and this was definitely my favorite of the two. I doubled the recipe to use up the 5 overripe bananas I had on hand (which yielded just a little more than 2 cups, once mashed)...and actually chose the recipe to use up some buttermilk. WOW! It was very moist and had excellent flavor! It's also worth noting that this bread is very forgiving...my newborn woke up and wanted to nurse towards the end of the baking, so I had to turn off the oven and leave the door cracked as I could not give it my attention at that moment. I went back to it later and found that it was still very underdone in the center. I turned the oven back on and baked it for another 20 minutes, all the while thinking the final product would surely suffer, but it came out delicious despite the fragmented baking.
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 7, 2012
Excellent cornbread recipe! Very easy recipe, but it does take a bit more time to make it from scratch (and I honestly thought it was about equal to Costco's Penguin brand as far as sweet cornbread goes), but if you have the time....or in my case, some extra buttermilk on hand from another recipe....it's worth the effort. I baked mine in a preheated cast iron skillet....is there any other way?!
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Black Bean and Couscous Salad

Reviewed: Sep. 3, 2012
Very easy and delicious! I used balsamic vinegar as it was all I had on hand and only one can of black beans (I think 2 cans would have been way too many). I rinsed the black beans well to avoid a "dirty" look in the finished dish, too. This was a great recipe and very versatile. It would be easy to substitute ingredients...maybe garden vegetables and feta next time?
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The Best Lemon Bars

Reviewed: Sep. 3, 2012
This was my first try at Lemon Bars and I thought they came out pretty good. I made them for a bridal shower and one woman claimed they were the best she's ever had (and she claimed to be a bit of a connoisseur). I followed the advice of another reviewer and used an 8 x 11" pan to yield thicker bars. I used meyer lemons and increased the lemon juice to just shy of 2/3 cup (juice of 3 good sized lemons). I also added an extra tablespoon of flour to compensate for the extra liquid. I think next time I will also added the zest of 2 of the lemons. I also added 1/4 teaspoon salt to the crust for more flavor. I read that it's better to overcook then undercook the crust....but next time I will keep a better eye on it as I think I did go a bit too far with the crust this time around. Overall a very good recipe!
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Cream Cheese Frosting II

Reviewed: Feb. 13, 2012
I used this recipe to frost cupcakes and it tasted pretty good, but I had some trouble with it looking separated/streaky once I added color to it. It was also a little thin for piping to start with, but I was able to thicken it up a little with extra powdered sugar (although then it got a little sweeter than I would've liked). I will try this one again, but next time i'll make sure i'm more careful about bringing the butter and cream cheese to room temp first. Also, I didn't sift my powdered sugar this time, and that may be why I got streaks. I think i'll also try mixing the cream cheese until smooth and then adding the butter a little at a time.
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Chuck's Favorite Mac and Cheese

Reviewed: Feb. 6, 2012
Excellent Mac & Cheese recipe! In fact, the best i've ever made! I did make a few adjustments because let's face it -- Mac & Cheese is very forgiving and a great way to use up what we already have on hand. I used radiatore pasta, roughly 10 oz of Cabot Extra Sharp Cheddar, a 16 oz container of cottage cheese, the 8 oz called for of sour cream, skipped the parmesan but used a can of cheese soup to help make up the difference. I also only baked it for @ 15 minutes (just long enough to crisp the bread crumbs on top). I find that baking Mac & Cheese for too long makes it dry out. The result? AWESOME!!! Thanks MRSO!
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Texas Caviar I

Reviewed: Feb. 6, 2012
Made this for the Super Bowl as a healthier option and it was a big hit! Followed recipe exactly except the supermarket was out of scallions, and I couldn't find black-eyed peas. I ended up using one can pinto beans, one can black beans, one can garbanzo beans, and one can hominy. I also reduced the Zesty Italian dressing to about a half bottle. The fresh cilantro is a MUST....so good!
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3 users found this review helpful

Chicken Stir-Fry

Reviewed: Oct. 31, 2011
Very good basic stir-fry recipe. I doubled the soy sauce, ginger and garlic powder and altered the veggie to suit our tastes. I used broccoli, onion, celery, snow peas, a red pepper, and peanuts. Served over jasmine rice it was delicious! Because I used so many veggies, we had leftovers for days (a good thing)!
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White Chocolate Raspberry Cheesecake

Reviewed: Mar. 8, 2011
Amazing cheesecake recipe! However, even the best recipe can yield a less than perfect cheesecake if made with improper technique. Bring ingredients to room temperature before beginning. I doubled the cookie crumbs in the crust and used nearly a whole package of Oreos, but left butter the same. I also didn't bother making my own raspberry sauce, seedless raspberry jam works beautifully and saves a ton of time. Be careful not to over beat the batter as this will incorporate too much air and may cause cake to fall. Preheated oven to 350 and turned it down to 250 immediately after I put cheesecake in oven. Baked in a water bath for 1 1/2 hours and then turned oven off. Leave cheesecake in oven for at least 3 hours to cool slowly (this prevents it from falling and cracking). Once cheesecake is cool, refrigerate until ready to serve. I've made this twice now and received rave reviews each time. This one is a keeper! Thanks a million, CindyAnn!
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Banana Banana Bread

Reviewed: Feb. 28, 2011
A very good banana bread recipe! I used 5 medium bananas and came up just shy of the 2 1/3 cups the recipe calls for. I also turned the temp down to 325, as I made muffins instead of bread. The muffins were moist with a nice strong banana flavor - much denser than bread i've made in the past. Next time I will fill the muffin tins clear to the top for a larger muffin, and I will put chopped pecans on them all (I put pecans on half this time and they were delicious).
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Curried Honey Mustard Chicken

Reviewed: Feb. 4, 2011
AMAZING!! So good, don't change a thing.
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Dried Cherries, Pecans and Rosemary Brie en Croute

Reviewed: Jan. 2, 2011
Excellent recipe! I made mine with dried cranberries (softened) and left out the rosemary as I had none on hand. It was a big hit at the holiday potluck and was gone in no time. I will make this again and again -- thanks for sharing :)
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15 users found this review helpful

Dessert Crepes

Reviewed: Jan. 2, 2011
This is such a great recipe! I added a teaspoon of vanilla and a dash of cinnamon to mine and they turned out absolutely delicious. My family will enjoy this recipe for years to come -- thanks so much for sharing Ann :)
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7 users found this review helpful

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