foodiemonster Recipe Reviews (Pg. 1) - Allrecipes.com (11763463)

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Whole Wheat Beer Bread

Reviewed: Oct. 4, 2009
I would give this more stars if I could!. I have been making recipes off of websites for years without rating them,I just HAD to rate this one! I used all purpose flour because I didn't have any whole wheat, I cut the salt by half as reviewers had suggested. I used dos exis beer, and very old expired baking powder because that was all my bf had. Poured 2 Tablespoons of melted butter on top ONLY, it totally covered it. I was very skeptical about the results. I was soooo wrong in an extremely yummy way! My boyfriend and I ate it hot right out of the oven! Made some more the next day because it didn't last. The consistency of the bread was as of zuchini or banana bread when hot and it was crusty on top. It was great! had it with butter and honey. Next time will cut out the suger, and try rosemary and olive oil!- thanks Blchrisman for this wonderful recipe. I am officially addicted!
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7 users found this review helpful

Olivier Salad

Reviewed: Sep. 5, 2010
My mom's version: she uses leftover chicken, turkey or ham(smoked is awesome!), adds a tablespoon of lemon juice and a raw shredded carrot. Canned peas are OK but she uses frozen-they cook in minutes. We do not use onions, it will take a strong overpowering onion smell and taste, especially if you're planning to keep the leftovers for a while in the fridge. Best if chilled over night to let the flavors blend:you can really taste the difference. Store in air tight containers and it will last for a week in the fridge. (DOES NOT freeze well) Great as a sandwich spread or side dish. your favorite chicken wing or fried chicken dish will go well with it. :)--For those who rated the recipe without reading the directions: tomatoes are NOT used in the recipe, they are only the garnish--
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17 users found this review helpful

Sweet Candied Orange and Lemon Peel

Reviewed: Dec. 31, 2010
Here are tips to making excellent peels: Boil the peels 3-4 times each for 5 minutes: you don't want the texture to be mushy. Drain and rinse after each boil. Simmer the peels in the sugar syrup for approximately an hour till the peels are translucent. I would not recommend doing the lemon and orange together I would do that separately. once you strain the syrup from the peels, save the syrup adjust sweetness and add to iced tea. DO NOT roll the peels in sugar while they are hot, they will be clumpy and use up extra sugar that will fall off. let them cool for about an hour and roll in sugar. let dry ( takes a day or two) and you can keep them in an airtight container for weeks.( You can still use them for baking after a few hours of drying.)
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32 users found this review helpful

Simple Scones

Reviewed: Jan. 3, 2011
I did not have sour cream so I added an equal amount of plain yogurt and an extra 1/2 tsp of baking soda to adjust. I had homemade candied orange peel that I chopped and added instead of the raisins. I followed CalJane's lead and used the food processor, super easy! The house smelled like heaven. I loved these scones! they were very simple, flakey and delicious. I will be making this again and again.-Thanks for sharing this recipe!
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5 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jan. 3, 2011
I have made this recipe like how many times since 2009? I can't remember why I never left a review maybe because I was so excited about the results! ---I increase the cumin to 1/2 Tbsp and also add 1/4 tsp garam masala, it rocks. This is is my go to recipe for beans, refried or not. Thank you ChefClaude!
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6 users found this review helpful

Really, Truly Gorgeous Dried Fruit Salad

Reviewed: Jan. 8, 2011
My grandmother added some spices that really enhanced the flavors and made the whole house smell divine: She would add a few sticks of cinnamon, 2-3 cloves and sometimes when available- 2-3 crushed cardamom pods with seeds while simmering. She served it hot in winter and fall and called it "hot fruit compote". We would top our ice cream with it, and when cold we would top it on cottage cheese. and dip with plain or graham crackers. She did not add nuts or cranberries to it, I think that is a good idea Pixie!.- Thanks for reminding me of this recipe I haven't made it for years.
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10 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jan. 15, 2011
Best zucchini bread I have tasted. Make sure to double on the zucchini and nuts as some have suggested. You should really try this one!
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6 users found this review helpful

Cinnamon Syrup

Reviewed: Jan. 31, 2011
I added a pinch of salt that I always add to anything sweet, added less white and more brown sugar, and a 1/2 teaspoon vanilla extract because it always enhances the aroma for me. I am glad someone had an idea for a syrup that doesn't contain high fructose corn syrup.Very nice indeed!
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25 users found this review helpful

Dumplings

Reviewed: Feb. 2, 2011
Food Processor Version: WOW! This is the first time I ever made homemade dumplings, fluffy, delicious and much healthier than ready made biscuit dough. I made them in a food processor IN SECONDS as following! I added the flour, salt, bp, sugar, and the 1 tbsp of dried parsley and pulsed a few seconds. I think butter is much healthier than margarine and followed some reviews and used 2 tablespoons of cold butter, but don't think the extra Tbsp was really necessary. I pulsed until incorporated, then added the cold milk and pulsed just until the dough pulled together as a ball - not more. I gathered the ball, cut up in pieces with knife, dropped them in my simmering brothy soup and watched them puff up delightfully!-make sure you have enough liquid and let simmer. Do not remove lid during the process!. They tasted awesome and we all loved them. The ingredient ratios are spot on- Don't change anything! EXCELLENT dumplings Carol!
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37 users found this review helpful

Marvel's No Knead Pizza Dough

Reviewed: Mar. 7, 2011
We loved this wonderful recipe, especially because the food processor works wonders and I am a no kneader!- I let it rise in the fridge over night, took it out left it on the counter for 2 hours punched down, rolled it out, sprinkled some cornmeal on a jelly roll pan to prevent sticking and baked the dough in 350 preheated oven for about 6 minutes. Then I added the sauce and toppings and baked again till the crust was slightly golden. I brushed the edges of the crust with olive oil before serving the pizza. Yum and easy! Thanks for sharing Marvel's!
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6 users found this review helpful

Apple Bars

Reviewed: Mar. 27, 2011
The consistency was good and moist. The top was too crumbly. I doubled the recipe and didn't change anything except for adding a pinch of salt and an extra cup of granny smith apples...I was already skeptical of the baking soda because it changes the taste of fruit and vegetables, Should have stuck to my instinct.... The apples held their shape very well and one would think wow nice! lots of apples BUT -Still we couldn't taste any of the amazing fresh apples we had added, and the apple aroma and flavor was seriously lacking. I think the amount of cinnamon is overpowering and adding baking powder instead of the baking soda would have kept the flavor...If making apple bars again I would try another recipe.
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 8, 2011
Mini Muffins! Instead of standard muffins I made 2 batches of mini muffins using oil instead of butter> 1. With frozen very ripe bananas (they were already sweet) so I ONLY used 1/2 cup sugar, added a tsp vanilla and just the 1/8 tsp of cinnamon because I didn't want the cinnamon to overpower the banana flavor then baked at 375 for exactly 15 minutes and got 40 fully moist delicious muffins- Instead of the crumb topping which I don't like I made a simple sugar icing with powder sugar and milk, just dipped them in it after they cooled to glaze and garnished the top with a pecan half--- 2. With fresh Not so ripe bananas: I realized the batter was not as sweet so I added the 3/4 c sugar as directed in the recipe, added the same amount of vanilla and just the 1/8 tsp of cinnamon, baked them for 15 minutes, glazed them and topped with a pecan half as before> In total I got 80 gorgeous delicious mini muffins- that would be enough for my hubby's office party tomorrow, the family and some for the freezer for unexpected guests... YUM!---update: Hubby just said the muffins were a big hit at the office, everybody thought they were store bought! Yes you will get compliments:)
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4 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Aug. 11, 2011
I got a 2lb sirloin tip on sale, reduced the spices to 2/3 of each and the salt to a half. I only use smoked sweet paprika and that gave it an amazing smokey scent and flavor.I left out the cayenne. I didn't have onion powder so I quartered a medium onion and threw it in a Pyrex dish with the roast and baked uncovered. I am concerned about cooking in/with aluminum. I make all my chicken and beef roasts in Pyrex dishes they don't require greasing or adding water either, the meat will give out it's own juices and it never sticks. I reduced the baking heat 25 degrees as you should with baking in Pyrex dishes and roasted it 30 minutes per lb because I prefer it medium. My roast came out tender and perfect and released about half a cup of delicious juice/gravy in the pan. Make sure to let it sit when done as indicated or else most of the inner juices will run out while cutting and your meat will end up being tough. Hubby gave it a thumbs up. He had to have a sandwich immediately! Overall we loved the herbs and spices and the roast was a great success. I also threw in some potatoes and eggplants to roast on the bottom rack :) nice sides to go with it. It's a keeper.
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15 users found this review helpful

Birthday Bones

Reviewed: Aug. 30, 2011
I don't change a thing in this recipe other than the baking time, mine bakes in 10-12 minutes. Don't worry if they come out soft they harden as soon as they cool and keep well in airtight containers or zip locks for weeks- if they last of course- My dog owner friends and family always ask for these because the dogs love them and they are much healthier than the versions sold.
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 25, 2011
I followed the recipe to a T. It had more of a chewy brownie consistency for us than a moist cake. But it tasted good. I topped it with Ina Garten's chocolate ganache, and fresh strawberries.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 25, 2011
I roasted chicken legs with skins on (didn't have breasts) with salt, pepper and garlic powder, baked at 350 for 55 minutes. Cooked the celery, carrots and peas in broth, added an extra chopped small potato to broth while cooking the veggies as some had suggested. I made about a cup extra white sauce with half butter and half oil, and to it I added 1/8 teaspoon of thyme and 1/4 tsp sage because they go well with poultry. I then added the strained broth to the white sauce, let it slightly thicken and added the skinned chopped roasted chicken legs and the veggies, adjusted the spices, poured it in a a pyrex dish with only a single top layer of defrosted pie crust with a few slits on top. It is delicious and we didn't miss the bottom crust at all! My first time making chicken pot pie and it's a yummy success! Will definitely make again to freeze for those cold cold winter nights! Update: have also made this with rotisserie and precooked chicken, and have also frozen this (with only the top crust) successfully many times now. We love this recipe.
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2 users found this review helpful

Best Ever Muffins

Reviewed: Nov. 8, 2011
This is the first time I made this. I added the 1 cup of cheese and omitted the sugar because I wanted a strictly savory cheese muffin. I made sure to mix the batter as little as possible. The muffin batter was thick and very lumpy almost like drop biscuit dough. Do NOT try pressing the batter down when you are filling the muffin papers in the tin it will make a dense muffin. These muffins rose gorgeously in my oven-it only took 18 minutes for mine to bake so keep an eye on your oven. The texture is lovely and fluffy. I would definitely add 1/2 to a cup more cheese in the batter and add more on the top next time and add some garlic powder and maybe dried parsley. I might even add some jalapenos and bacon too for more flavor. Overall a great base. It's a keeper.
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 23, 2011
I just made a batch of these cookies except for subbing butter for the margarine and using half brown sugar half white instead of all white sugar per some recoomendations, my only problem is that it didn't crack, they taste wonderful!!! BUT I kind of liked the cracked look of them, I wonder if it's because of the substitutions. But we love them and they will make yummy Xmas gifts for this year!
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3 users found this review helpful

Mom's Ginger Snaps

Reviewed: Feb. 19, 2012
Awesome, I upped the ginger to 1 1/2 tsp because the first batch tasted a bit more like cinnamon than ginger, We all agreed that the extra half tsp ginger gave it just the right amount of kick! Hubby loved them and so did our friends and coworkers.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Mar. 9, 2012
This is the second best banana bread I've made from this site after Banana Muffins II.
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1 user found this review helpful

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