clover Recipe Reviews (Pg. 1) - Allrecipes.com (11964222)

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Pineapple Cobbler

Reviewed: Jun. 16, 2010
I'll be honest - I didn't read the directions very well before I made this. It was early morning and I had to bring a dessert to a meeting. The result was that I mixed ALL of the ingredients together at once (save the cherries, which I didn't have) rather than melting the butter in the dish and tossing the pinapple with the brown suger. Still, it turned out tasty enough that someone asked me for the recipe. I was just looking for something that was made without eggs so I could serve leftovers to my allergenic son. Turns out, there were no leftovers to offer! A very easy and quick dessert that impresses more than it has a right to for how quickly it comes together.
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4 users found this review helpful

Peach Shortcake

Reviewed: Jun. 23, 2011
I only made the shortcake but it was delicious! I was looking for an egg-free shortcake recipe for my two egg-allergic children and this one can't be beat. Since I was making it to serve with strawberries instead of peaches, I substituted cinnamon for ginger. I also used coconut milk instead of regular milk due to dairy allergies, though I used regular dairy butter. It turned out wonderfully. Dry on top like shortcake should be, but moist, almost creamy, in the center. It also had a great touch of sweetness. Oh - and one reviewer mentioned that they could taste the salt. I have to imagine that they mis-measured because a small amount of salt is integral to most baking and this amount was imperceptible.
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3 users found this review helpful

Zucchini Tomato Toss

Reviewed: Aug. 7, 2011
Wonderful recipe! I had to substitute red wine vinegar for white wine, and chose to use fresh basil because I had it. Otherwise, I followed the dressing recipe exactly. I also chose to add a few more tomatoes, just because I love them, and two sounded skimpy. I served this to guests and requests for the recipe came after the first bite. This dressing would probably work well on any cold summer vegetable salad. There always seems to be an overabundance of zucchini and tomatoes in late summer. This salad is the perfect way to use up your bounty.
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6 users found this review helpful

Concord Cosmopolitan Martini

Reviewed: Nov. 17, 2011
I have to agree with several other reviews. This recipe would benefit greatly from the addition of lime juice. Firstly, it would make it cosmo, which this is not. Secondly, the acid would help cut through the cloying sweetness. Even though several reviewers mentioned this drink was too sweet for them, I thought that since I was using a higher priced, no sugar added grape juice that my cocktail wouldn't suffer the same fate. It was still far too sweet for my taste. If I'd had limes on hand I would have added a good half ounce of juice to balance this out.
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2 users found this review helpful

Maple Sausage Balls

Reviewed: Nov. 17, 2011
These were fantastic! A few tips: The sausage does NOT have to be browned before adding. Instead, just use a higher quality sausage (mine was fresh made from Whole Foods, but any quality brand like Bob Evans will do). Better sausage has lower fat and will not turn the end product greasy. Secondly, I made my own butter based baking mixed based on a reviewers suggestion, rather than using a boxed mix. Thirdly, I mixed everything in a Kitchenaid mixer, rather than by hand, and added just a TBL or two of maple syrup to boost the flavor. I also made the balls closer to meatball sized (about 1 and 1/2 inches) because I didn't feel like rolling out so many small ones. This didn't affect my baking time. Like many recipes, I think the success of this one depends entirely on the quality of the ingredients used. Don't go cheap and these will turn out wonderfully. Perfect to bring to a potluck breakfast for brunch, or great as something different to accompany soup for dinner.
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2 users found this review helpful

Sweet Corn Bread

Reviewed: Jan. 21, 2013
I so much wanted to love this recipe, but like several others, mine was dry in the end. I followed the recipe exactly, and made no substitutions. I was actually shocked by how dry it was, considering that I've found most cornbread recipes, even egg-free ones, to be generally foolproof. I tried this one because I thought the addition of sour cream sounded intriguing. I also thought that calling it "sweet" in the title was very misleading. This corn bread has a touch of sweetness, but I'd say you'd need to at least double the sugar to match what most people think of when they hear "sweet cornbread."
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Mom's Zucchini Bread

Reviewed: Feb. 19, 2013
This is a fantastic basic recipe. The first time I followed the recipe exactly (though I did substitute 1 cup dried currants for the walnuts because of nut allergies). Everyone ate it up. The second time I subbed half the oil for applesauce, plus doubled the zucchini as other reviewers suggested. It still turned out really well, though it was the best (and least healthy) the first time around. I think you can play around with this recipe and things will still turn out very well. I wouldn't follow others suggestions and add a crumble on top - at least not the first time. After this bread cools it develops a wonderful crunchy top layer that wouldn't develop if you add a crumble. Really no need for it anyway. And - just a pet peeve, but what is up with yet another recipe that calls for 3 tsps of something? Three teaspoons equal 1 tablespoon, people! No need to measure something out three times that only needs done once. Okay, rant over.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 24, 2013
Perfect cornbread. Seriously - to all the "southerns" who rate this recipe down, just because you think true cornbread shouldn't be sweet, doesn't make you right. I melted the butter separately, then mixed all the ingredients in a bowl and poured it in a preheated skillet. Baked it for 30 minutes. The bottom had a great crispiness but the bread was still moist. We ate it with ham and bean soup. Yes, some people don't think it's blasphemy to eat bean soup over sweet cornbread. Shocker!
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Lemon Lush

Reviewed: May 28, 2013
I made this for Memorial Day, and it was definitely a hit. I try to stay true to the original recipes, but with so many reviewers suggesting that the lemon flavor needed pumped up, I added a little lemon juice to the cream cheese layer, and also subbed some of the liquid in the pudding for the juice of one lemon. I only had cook and serve Jello pudding on hand, which calls for water instead of milk. I had no issues with it setting up, even though I added fresh lemon juice. Others said their Jello pudding was not as yellow as the photo, but cook and serve was that yellow. I can't speak for instant. The one downfall of this recipe - the crust. Many asked what was in the crust, but I think they asked just because it was so bland. I assumed that the dessert itself would be sweet enough to balance out the lack of sugar, but without sugar the crust kind drew attention to itself. Next time I'll added a 1/2 cup of sugar to make more of a shortbread.
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1 user found this review helpful

Marinated Mushrooms II

Reviewed: Oct. 15, 2013
These are so good, I make them just for myself and end up eating all of them in less than 24 hours. I never have red wine vinegar on hand, so I cheat and substitute apple cider vinegar and add a splash of red wine. I also don't have ground mustard, so I add in a dollop of dijon. I don't think you can mess up this recipe as long as you use some type of garlic, oil, vinegar, sugar and salt. Love them!
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Pumpkin Casserole

Reviewed: Feb. 25, 2014
I'm giving this four stars instead of five because I don't care what you're serving this with - as a side dish it would be way too sweet! With so many reviewers advising to cut the sugar in half, I cut it to 2/3 a cup the first time because I was also adding an extra cup of pumpkin I had on hand. It was still a little too sweet for us. The second time I cut the sugar in half, but only used the 2 cups of pumpkin the recipe called for. Still too sugary. The third time I again used 3 cups of pumpkin, and cut the sugar to 1/2 a cup. Perfect! With those modifications it had extra vegetables and it was still plenty sweet for everyone - including my 2-year-old who ate three servings and asked me to make it again.
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