IUMGRAD2 Recipe Reviews (Pg. 2) - Allrecipes.com (1190864)

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Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Aug. 30, 2012
I have to first say that none of my children liked this dish-but they are 9 and under. They couldn't get past the looks of it. That being said, I used lite coconut milk and mild salsa and i really enjoyed the flavor. The thighs were a little overcooked at 8.5 hrs on low so i would probably try to go 7.5 hrs and shred them when done cooking. Also, my husband thought that the leftover sauce could be used as the base for a soup; there was a lot of extra sauce. I thought that the sauce would be good on something crunchy like napa or savoy cabbage.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 30, 2012
I really liked everything about this cookie. I baked at 325 convection for 8 minutes-nice and soft and chewy. As is, this recipe is 4 stars because it lacked flavor. It became a 5 star recipe when I used half quick cook oats and half rolled oats, and 1.5 Tbsp. apple pie spice for flavor-I like my oatmeal raisin cookie to be more of a spice cookie.
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 19, 2012
These are very good-I make them for my children all year round. I never change a thing.
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Banana Cake VI

Reviewed: Aug. 1, 2012
I've been making this cake for many years now and it has become a leading family favorite. In the past I have put it in an ice bath or in the freezer, and I have skipped that step entirely and I've been pleased with all of the results. Here are the changes I've made for our tastes: I use 1/2 c salted butter, scant 2c sugar (often closer to 1-3/4 c), 2-1/2c unbleached flour & 1/2c whole wheat flour, 2/3c low fat vanilla Greek yogurt, and 2 eggs + 1 egg white. I bake at 250 degrees convection for 1 hour (give or take 15 minutes). Then, I frost with homemade cream cheese frosting. We love it!
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Overnight Blueberry French Toast

Reviewed: May 20, 2012
I made this according to the recipe and it was just ok. My husband and I had something similar but absolutely amazing on our honeymoon at a bed and breakfast on Victoria Island. We all agreed that without the bluberry "compote" this version would be a waste of time-very bland. Next time, I will make the following changes: mix powdered sugar into the cream cheese and either spread or dollup over the bread; double the blueberries in the mix; double the syrup and add a little lemon juice to it.
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3 users found this review helpful

Special Buttercream Frosting

Reviewed: Feb. 13, 2012
Very good for piping-I agree with others to use 1 stick butter and 1-1/2 c shortening...i also have either added extra vanilla or flavored with orange flavoring or orange juice concentrate (if you don't mind a very slight orange tint)
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German Chocolate Cheesecake

Reviewed: Jan. 10, 2012
The cheesecake didn't add anything to this but calories. I will say that the frosting was very good, especially after a day or so.
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3 users found this review helpful

Disappearing Marshmallow Brownies

Reviewed: Jan. 2, 2012
I couldn't get this to set up-but it tasted good.
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2 users found this review helpful

Chicken Fried Chicken

Reviewed: Sep. 6, 2011
3 stars for being easy-i made as directed but used a food processor to make the crackers into crumbs. I think with some additional seasoning this could be a 5-star recipe.
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5 users found this review helpful

Grandmas Bogie's Parmesan Chicken

Reviewed: Aug. 24, 2011
I melted Smart Balance in an oven-proof skillet, added chicken tenderloins to coat,removed the tenderloins and added them to a gallon storage bag containing the coating, put them back in the skillet and popped them in the oven for 14 minutes. This was very good and I only used one pan!! All three of my young children asked for seconds-really that says enough.
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Cheesy Italian Tortellini

Reviewed: Aug. 22, 2011
This was excellent. I think this was true restaurant quality. I did add extra garlic, onions and mushrooms, and i used ground turkey-the sauce was wonderful cooked on low for about 7 hrs. I would have given it 5 stars if I could have only dirtied one pan.
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Red Skinned Potato Salad

Reviewed: Jul. 10, 2011
First, I must say that I do not really like potato salad; I do not like eating food with mayonnaise that other people have made. That being said, I made this because my husband wanted potato salad with our beef and chicken kabobs today and he was going to buy it from the grocery store. Since I had 3 lbs. of red skin potatoes sitting around, I thought I would have a go at it and see how good I could make it. I can't really rate this recipe in its pure form because I didn't add the bacon (per husband's request) and I used light miracle whip 1-1/4 cup), light sour cream (1/2 cup) and Mucky Duck mustard (1/4 cup). I also added garlic powder, salt and pepper, and topped it off with Hungarian paprika. So as I made it, I would say that it was pretty good-definitely much better than anything commercial. I think I would have liked it better the first day if I had used either more sour cream or regular mayonnaise. The Miracle Whip made it a little too tangy. On day 2, however, it was great and I would give it 4.5 stars (not 5 because I'm still notthe biggest potato salad fan).
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Chicken Noodle Casserole I

Reviewed: Jan. 31, 2011
What a quick and wonderful recipe that the entire family loved. I added minced garlic, chopped carrots and celery, and thyme. I used reduced-fat cream of celery soup, reduced-fat sour cream, and 1/2 c 2% milk. I sprinkled the top with a Shake-N-Bake type mixture since my children do not like cracker crumbs. Excellent!!
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Indian Tandoori Chicken

Reviewed: Jan. 22, 2011
This was very, very good. I had to adjust down the cayenne pepper for my kids, but the garam marsala gives the yogurt great flavor. I broiled the chicken instead of grilling (after marinating for roughly 18 hours). I served this with basmati rice and curried cauliflower. Also, I did use a little food coloring paste (orange left over from decorating Halloween sugar cookies) but you could also probably get similar results from using paprika/tumeric.
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4 users found this review helpful

Extreme Chocolate Cake

Reviewed: Jan. 22, 2011
This cake was perfect! I used 2 9-inch cake pans and followed the recipe exactly. I did overbake it a tad at 40 minutes-my suggestion would be to not bake it until a toothpick comes out clean, but until some crumbs are left on it-probably just around 30 minutes or so. Then, this is a wonderfully moist and fudgy cake. I kept it refrigerated which made it even better. For the frosting, i replaced 1/4 cup of butter with 4 oz. neufchatel cream cheese. For both the frosting and the cake i used dutch proceesed cocoa-the cake had risen just fine with it but the batter certainly does start out soupy.
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Apple Lasagna

Reviewed: Jan. 8, 2011
I was looking for something different to take to an apple-themed potluck. I have to say that I was pleasantly suprised; this was pretty good. I made my own apple filling because nothing tastes better than homemade! I could, however, see using the plain sliced apples in a can and sweetening them myself, just to save time. This bakes up really nice; however, I think one more cheese layer would make it 5 star. Oh, and I used lowfat ricotta cheese, reduced fat cheddar for half of the cheese, and light sour cream. There wasn't anything left at the potluck to take home. Thanks for the interesting recipe!
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Thick-Style Lebanese Garlic Sauce

Reviewed: Jan. 8, 2011
I'd say that this is about as good as any restaurant garlic sauce. As a matter of fact, I've just recently started making my own again after our local favorite restaurant closed down (they made the best garlic sauce and bread!) I like that I can control the ingredients: so I used mostly olive oil and then added canola oil-probably 1/2 cup. I used the immersion blender to chop the garlic and then added the rest of the ingredients. I like the idea of using pasteurized egg whites to thicken, if necessary-but I didn't need to. You just need to add enough oil and add it slowly. I wonder if lighlty roasting the garlic first would get rid of that strong garlic "bite"? Then, I think my kids would love it even more.
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Carrot Cake III

Reviewed: Jan. 8, 2011
This carrot cake received rave reviews from my family! We normally buy carrot cake from a local restaurant for my husband's birthday (their cake has been praised in many area newspapers), but this year I wanted to make it for him. I did do some things different: half brown sugar and half white sugar, added golden raisins, used almost 4 cups coarsely-grated carrots, reduced the oil to 3/4 c, and used applesauce for the other 1/2c, used 2 large eggs and 2 large egg whites. For the frosting, I used 4 cups powdered sugar and increased the cream cheese to 11 oz. This was enough to frost the two round cakes. Very Good!!
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Country Apple Dumplings

Reviewed: Sep. 8, 2010
This is what I used: fuji apples (hold up well when baking and are spicey-sweet so compliments the sugar in the recipe), reduced fat crescent rolls, 1/2c brown sugar, 1/3c granulated sugar, 5 Tbsp. butter, 8 Tbsp. Smart Balance, and diet Mt. Dew. I sprinkled the apple wedges with a little kosher salt and with cinnamon and freshly-ground nutmeg; then I rolled them up. They looked just like the picture. Served them warm with optional ice cream. I would have given them 5 stars because they are very tasty and easy to make, but I'm not sure how much I like the soggy bottom.
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Grilled Lemon Chicken

Reviewed: Aug. 8, 2010
Nice flavor...just do not marinade too long or the chicken will be tough
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4 users found this review helpful

Displaying results 21-40 (of 50) reviews
 
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