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Mom's Excellent Chocolate Chip Cookies

Reviewed: Jan. 27, 2011
I did love cookies; however, I used canola oil instead of shortening, and used pecans instead of walnuts. I didn't measure anything perfectly, except the flour, & it came out fine....the pecans with the butter was a delicious combo!
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4 users found this review helpful

Spring Strawberry Spinach Salad

Reviewed: Jan. 28, 2011
Delicious!! I added warmed chicken & heated up the dressing on low heat before I added it to the completed salad---it really made it fabulous.
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11 users found this review helpful

Vegan Chocolate Cake

Reviewed: Jan. 31, 2011
Very nice - light for a cake, but definitely moist. There's a nice cruncy outside to it. I would make it again, but as a low fat cake alternative (great recipe for non-vegan's if you don't have any eggs or butter).
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3 users found this review helpful

Healthy and Delicious Cherry Pie

Reviewed: Feb. 2, 2011
I don't think I'm going to save this one...I think I'd rather have the calories & fat, etc. It wasn't terrible, but there are better ways to eat cherries!!!
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4 users found this review helpful

Chewy Chocolate Cookies II

Reviewed: Feb. 5, 2011
Very tasty, I must say! I was surprised that they didn't taste too "cocoa-ish". I used 1/3 cup pecans, 1/3 cup whole almonds & 1/3 cup slivered almonds instead of using walnuts (had none)- and it was quite a good substitute. Also, instead of all that margarine (too many transfats), I used 1/2 cup butter & 1/3 cup canola oil, and it turned out just fine.
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7 users found this review helpful

Baked Shells in Sauce

Reviewed: Feb. 6, 2011
It's only an okay recipe--I added a few vegetables, but I actually like the idea of just putting the tofu in with the sauce; it really was barely noticeable for those who arenèt big fans of tofu...still I don't think I'd follow the recipe again.
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4 users found this review helpful

Dessert Crepes

Reviewed: Feb. 8, 2011
A perfect recipe for crepes! You can't go wrong if you have the correct small frying pan & you don't put too much batter in the pan....I thought the sprinkled sugar on top was delicious (I put strawberries & toasted almonds inside with a little whipped cream; even the lemon & sugar with nothing else was surprisingly tasty). I think it would be good for a group -- if you could make them one by one (or two by two if you had a second pan) to make them hot & fresh. This recipe is a keeper.
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4 users found this review helpful

Quinoa Tabbouleh

Reviewed: Feb. 23, 2011
Delicious -- was a little bland, so I added the feta to kick it up a notch. Quick & easy & healthy
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5 users found this review helpful

Mini Cheddar Loaves

Reviewed: Feb. 24, 2011
Tasty - the recipe might need a little something to kick it up a notch, but all in all, it's a nice, mild bread to have with a meal, or just as a snack. I made them into muffins instead of loaves (& cut down the baking times slightly). I would make them again, especially if I was having kids over for supper. For myself, I might add green chilies, or curry powder, or something to experiment - but I like spicy food. Excellent for someone who is not an adventurous eater!
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2 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Feb. 25, 2011
Delicious! I'll definitely make again. I love the combination of all the spices; I used low fat sour cream & 1% milk with olive oil instead of butter, & it was delicious. I also put in a package of reconstituted shitake with the water I used to reconstitute it. I accidently doubled the sour cream, but it was still delicious! The more onions & mushrooms, the better!
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2 users found this review helpful

Mom's Ginger Snaps

Reviewed: Feb. 26, 2011
I wasn't sure how to rate these -- I halved the recipe, and it didn't seem to work out. The cookies were more soft & "cakey" instead of snappy, or crunchy or crispy. I believe the amount of flour would need to be further reduced if I were going to half it again.
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1 user found this review helpful

Grilled Cheese Sandwich

Reviewed: Mar. 1, 2011
Perfect basic recipe - it's exactly what it's supposed to be! Just make sure you grill on a temperature that's closer to low than medium....the cheese needs to melt AND the bread has to toast (not burn).
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9 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Mar. 5, 2011
Everyone loved it & asked for the recipe! I added chicken too
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5 users found this review helpful

Gyoza

Reviewed: Mar. 11, 2011
This is decent, but it's not specific as to the cook time. Also, you'd need actual Gyoza wrappers, instead of wonton wrappers for them to stand up to all that steaming. I would recommend not steaming them nearly as long. Also, I would add in some spices - I think they were a little on the bland side (needs ginger or something) I'm going to seek out another recipe to find some additional ingredients to bump up the taste. I did live in Japan, so perhaps, my tastes for Gyoza are a little on the picky side
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6 users found this review helpful

Cream of Cauliflower Soup II

Reviewed: Mar. 14, 2011
Delicious - I added a head of broccoli too; plus I left out the sherry (had none) & next time I might leave out the nutmeg. Great recipe (and low fat)
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2 users found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Mar. 18, 2011
Delicious! I followed the recipe exactly, and it was perfect (and very healthy too!)
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0 users found this review helpful

Maple Salmon

Reviewed: Mar. 23, 2011
It was definitely tasty, though I'm not certain that it's the absolute best way to prepare salmon...I will definitely make it again - especially if I have company that likes a sweet dinner
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0 users found this review helpful

Grandma Gudgel's Black Bottom Cupcakes

Reviewed: Mar. 24, 2011
VERY delicious - I would perhaps make the chocolate at the bottom more "chocolatey" (more cocoa & sugar?). Also, I would definitely fill the cupcakes to more than 1/3 full. You'll have to wait until they cool down to get them out of the wrappers, if you do use the wrappers.
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2 users found this review helpful

No Roll Pie Crust I

Reviewed: Mar. 24, 2011
This is not as delicious as the traditional crust with butter or shortening, but it is much more healthy ---that is, if you use light-tasting olive oil, or organic canola oil. Also, it's much much easier than a traditional pie crust. However, it's probably a little more difficult if you need to double & make a top crust. Great for vegans.
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1 user found this review helpful

My Version of Chantal's New York Cheesecake

Reviewed: Mar. 24, 2011
It was very delicious - I made one for the neighbours & they loved it too. I would not use the almond with the chocolate crust if I was making it again (personal preference). It didn't crack on the top, since it was left in the oven to cool.
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1 user found this review helpful

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