Barbara Recipe Reviews (Pg. 1) - Allrecipes.com (11588361)

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Bow Tie Pasta with Broccoli, Garlic, and Lemon

Reviewed: Apr. 22, 2010
Great recipe. My family loves it. Easy recipe to vary. I make it a little different every time. Have added red pepper flakes, used whole wheat pasta & low fat parm & even grilled chicken, substituted lime for lemon, and added extra spices (thyme, oregano, basil), or leave as is. You really can't go wrong w/this recipe
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12 users found this review helpful

Salisbury Steak

Reviewed: Jun. 27, 2010
Wow, simple but really tasty. Traditional recipe like Mom used to make. I used ground turkey. The entire family loved it, and my husband said it was a Keeper!
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2 users found this review helpful

Berry Trifle

Reviewed: Jul. 15, 2010
Fantastic. Made it for a large 4th of July picnic. The only dessert that was eaten down to the last bite. The only changes were fresh fruit vs frozen: strawberries, blueberries & blackberries, & frangelico liqueur instead of praline. It makes a beautiful presentation.
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3 users found this review helpful

Meatball Nirvana

Reviewed: Dec. 25, 2011
Great recipe. Have made several times. Family loves it! I triple the recipe and have leftovers to freeze or next day. I stick to the recipe for the most part, but two things I change; use fresh mince garlic--I think garlic salt would be too salty, and I always use ground turkey. Also, one time I didn't have parmesan and used grated mexican cheese and came out just as good. Personally, if you alter it too much you are not making the same dish. I like it as it is! A keeper!
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2 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Jan. 8, 2012
Best vegetable lasagna I've ever had or made. Truly a quality dish. Roasting the veggies makes a big difference. The only changes I made were using my own marinara sauce--I hate jarred sauce. I also used small sweet red, yellow & orange peppers, and whole wheat pasta. I agree with other reviewers that more sauce is needed, but not much more. The end result would be too runny as veggies have their own liquid when cooked. I also just cut the veggies & tossed in oil/garlic. I used much more garlic. Make sure eggplant is not sliced too thin as it will fall apart.
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Marinated Turkey Tenderloins

Reviewed: Jan. 15, 2012
Best overall marinade I've tasted. I used olive oil instead of canola. I use this on turkey, chicken, pork & fish, & steak, on the grill and in the oven. The longer the mean marinates, the better. Depending on the type of fish you are using, don't marinate too long or the fish will be saturated.
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1 user found this review helpful

Lemon Cream Cupcakes

Reviewed: Feb. 23, 2012
This is not your typical cupcake recipe, and anyone thinking they are going to get a cupcake will be disappointed. I would not make this recipe again as a cupcake. The batter and resulting "cake" is very dense. These are more muffin or pound cake-like in texture, tho they are flavorful. I may make again in a bundt pan and see how it comes out. I added quite a bit of fresh meyer lemon juice in addition to the peel, added some yellow food coloring just to give it a light color, and used another reviewer's icing recipe. It would take quite a bit more tweaking to give it more stars. It was not what I was looking for--which was a lite spring-type lemon flavored cupcake for a spring luncheon. I may change my review after hearing what my guests have to say.
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Thai-Style Tilapia

Reviewed: Feb. 23, 2012
I love this recipe and have made it quite a few times. I don't change any ingredients. However, I do not puree the sauce ingredients. I like the texture of the nuts, lemongrass & onion. When I can't find fresh lemongrass I buy the pureed lemongrass in the tube. I find it in the refrigerated section of the produce. I use sliced almonds. I just mix it all up & pour over after fish has cooked in pan. Quick and elegant little dish if you want to impress. Pair with brown or jasmine rice.
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2 users found this review helpful

Thai Chicken Balls

Reviewed: Feb. 23, 2012
This is one of my favorite recipes. I make it every couple of weeks or so. I use ground chicken or turkey. I decrease the bread crumbs by half; one cup is far too much for me. I don't serve them as appetizers but as a main course. If I were going to serve as appetizers I would probably add more breadcrumbs to keep them together enough to spear with toothpicks. I increase the sweet chili sauce to at least 1/2 cup & the lemon juice to 3 tbsps. I saute in olive oil. They will fall apart while sauteing if you try to move them before they cook enough. Good with rice too--sometimes I add a little more chili sauce & lemon juice in the pot after they are done to make them moist enough to serve with brown rice.
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Chicken Marsala

Reviewed: Aug. 19, 2012
Great recipe. Followed it for the most part in it's entirety, except for some of the tweaks of other reviewers: flour & spices in ziploc (i always do this--so much easier & cleaner), doubled the mushrooms, used 1 1/2 the amount of marsala & sherry, but will double next time, and added garlic to the mushrooms. Agree that using better quality wine is important (decent marsala & sherry are not expensive). I didn't find any need to add creams or thickeners. This is an easy dinner with restaurant quality presentation and taste. Great job!
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Grilled Salmon II

Reviewed: Sep. 23, 2012
Great marinade! The only changes I made were using olive oil instead of peanut (what I had on hand), omitted green onion, lower sodium soy sauce, more garlic, & omitted the salt. We're trying to cut down on sodium, and as good as it was, it didn't need it. I marinated it for several hours and baked on 400 for about 20 minutes or so. Delicious. Used leftovers in salmon salad the following day. I can't wait to try again & grill salmon vs. bake, and to try with other meats.
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Carrot Pineapple Cake I

Reviewed: Nov. 11, 2012
Best carrot cake recipe I have found. Stayed true to the instructions, except for the following: replaced 1/2 c of the oil w/applesauce, used 1/2 of a 20oz can of pineapple w/own juice, didn't have a full cup of coconut--used about 2/3 c, and accidentally used 2 tsps of baking powder. It came out fantastic! Next time I plan to follow the same changes, but will try applesauce in place of oil, and reduce the sugar somewhat.
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Jersey Fresh Tomato Soup

Reviewed: Feb. 4, 2013
This was my first attempt at tomato soup. Great recipe--very fresh tasting! I will definitely make this again. I used beefsteak tomatoes, and followed the recipe pretty much. I ended up with about 8c of tomatoes. I did put fresh garlic in with step 1, used low sodium/fat free broth, skim milk, omitted the sugar and used celery seed (doesn't need more salt) and fresh basil toward the end. It was delicious. It makes quite a bit of soup. Prior to step 2 I put it in the blender and pulsed for a minute or two--not too much as I prefer my soups to be somewhat textured (for lack of a better word) or chunky.
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1 user found this review helpful

Potato Latkes I

Reviewed: Mar. 17, 2013
Great recipe. Taste closest to the ones my Mom made us as children. Only changes were grated potatoes vs shredded, less salt, more onion & one egg (as suggested by others) and added a seasoning mix (thyme/rosemary). The recipe components were perfect tho--and easy to change up as to taste. My husband loved them!
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1 user found this review helpful

Overnight Blueberry French Toast

Reviewed: May 12, 2013
Great recipe. Lots of compliments and requests for recipe. Stuck to the recipe for the most part. Took the suggestions of some reviewers and used French bread, used low fat cream cheese, whipped the cream cheese when soft with some powdered sugar & a little milk (tho this isn't necessary) and doubled the sauce. Tho some used less cream cheese, I did not. I liked the gooier parts with the crusty parts. I did not put the sauce on afterwards--I served in a bowl so people could add their own sauce, or use maple syrup as an alternative. I used both! Next time I will make a lighter version (i never use lighter versions of anything new when serving to company b/c you never know how it will turn out) and try cranberries or other fruit. Yum!
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Apple Crisp II

Reviewed: Jun. 9, 2013
Great recipe. The only change I made was using granola in the topping since I was out of oats. It made for a very nice topping. Next time I will cut the sugar (the granola adds sweetness as well) and cut my apples a little thicker. The water didn't need to be reduced because as soon as the crisp begins cooling the "sauce" thickens. Others suggested doubling the topping but I don't think it's needed. It's pretty darn good just as it is!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 11, 2013
I have to say, they are not my type of cookie. Too cake-like. I would reduce the flour and I don't see the advantage to the pudding. My house was split down the middle. My husband and one of my daughters are big chocolate lovers, and they LOVED it--said it was a keeper recipe. That is why I gave it 4 stars; based on their opinion. If they want it again I'll be happy to make it. I wasn't impressed. It's a matter of taste & not necessary to criticize to the extreme. I have to say that I can't understand some of the overly negative comments on this recipe. Not helpful at all. Obviously the majority loved it. If you don't like it, say something helpful and move on. That's the purpose of this review system. Update: took the leftover cookies to work. They LOVED them. One person told me Mrs. Fields no longer rules. So... there you go! They were a hit.
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Old English Lemon-Cranberry Cookies

Reviewed: Aug. 11, 2013
I made this recipe based on the fact that I love the ingredients. However, the cookie just didn't do it for me. Too cake-like. I don't like clove so I used half the amount--it didn't help. I don't think clove complemented the ingredients. One reviewer used orange & I believe that would complement the clove more. I just made them tonight and perhaps tomorrow they will be better.
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Oatmeal Peanut Butter Cookies

Reviewed: Aug. 11, 2013
Loved these cookies. I wouldn't make any changes. I did use the shortening, which added to the slight crispness on the outside of the cookie, but the inside was perfect--just how a peanut butter cookie should be. I thought the oats were perfect. Next time I will try crunchy peanut butter.
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Easy OREO Truffles

Reviewed: Aug. 11, 2013
OMG, these are ungodly good! A few suggestions: I ended up crushing them in a ziploc with a rolling pin--quick and easy. I used a small ice-cream style scoop which was the perfect size for the balls & made a flat bottom. Froze the balls for about 45 minutes, then dropped them in the chocolate, rolled them around and scooped them with a slotted spoon so that the flat bottom was down, tapped it a few times to get the drips off and pushed back onto the cookie sheet & froze again. I will leave them in the freezer until ready to serve. They can sit out awhile, but will get soft after some time. Will try other cookies and coating next time. Fairly quick, easy and a pretty recipe. Great to make with younger kids. Or make ahead of time for a party, store in freezer until ready to go.
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