GRAPHITE Recipe Reviews (Pg. 1) - Allrecipes.com (1236021)

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Cinnamon Cranraisin Bread

Reviewed: Jun. 4, 2006
This is the best bread I've ever made in the bread machine. Definitely use a full cup of dried cranberries; I used cranberries and raisins. I also used two heaping tablespoons of sugar and added a little maple syrup. I didn't have any dry milk powder, so I just substituted milk for the water. Next time I'll increase the cinnamon and try adding more syrup. I used the sweet bread and light crust settings. Makes excellent toast. Slice and freeze after the bread has cooled to preserve freshness.
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6 users found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Feb. 1, 2006
These are great! Moist and chewy. I used raisins AND cranberries and substituted walnuts for the pecans. The dough will be very thick. Be careful not to over cook them. They should barely be brown when you take them out.
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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Dec. 11, 2005
Excellent! Easy to make and tasty. These enchiladas are a nice change from the traditional ones smothered in tomato sauce. I used leftover roasted chicken (from the supermarket) and burrito-size tortillas and it yielded four large enchiladas. Serve with spanish-style rice. Use the remaining sour cream to make a coffee cake.
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0 users found this review helpful

Chocolate Chip Coffee Cake

Reviewed: Dec. 11, 2005
This recipe is quite good with some modifications. I used brown sugar instead of white in the chocolate chip mixture and added chopped walnuts. The cake was very moist; not dry like others mentioned.
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Chili Vegetarian Style

Reviewed: Dec. 19, 2004
This is excellent. I only used half of the spices and it was still really hot; next time I will only use a fourth of the amounts. I used 1/4 C. sugar instead of 1/2 C. Splenda. I also omitted the balsamic vinegar (didn’t have any), one can of kidney beans (to make less chili) and corn (don’t like corn in chili). The bell peppers and jalapeño give it a great flavor.
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Clark's Quiche

Reviewed: Jul. 1, 2004
I’m glad I scaled this recipe in half to only make one quiche because it wasn’t that good (then again, maybe I just don't like quiche). Mine did not set up and was runny, but was firmer and had better flavor and texture the next day. Definitely make this the day before. I left out the bacon because I had a lot of ham. I also used fresh spinach and reduced-fat sour cream.
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3 users found this review helpful

White Chili with Ground Turkey

Reviewed: Jun. 25, 2004
This was okay. I scaled the recipe to 5.2 servings to have one pound of turkey and two cans of beans. My supermarket didn’t have cannellini beans so I used great northern, which worked well. I didn’t puree any of the beans. I thought the spices were overpowering and would recommend using half the amounts. This white version is good for those who don’t like tomato bases such as those used for traditional chili. I probably won’t make this again.
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2 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Mar. 25, 2004
I used oven-ready lasagna noodles and it turned out perfect. I only used one 28 oz. jar of sauce (per instructions) and it definitely did NOT need more sauce! As others suggested I added dollops of ricotta after the mozzarella layer. Despite the hour+ prep time and cost of ingredients, this recipe is a keeper since it tastes so good.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Mar. 22, 2004
These are very good. I used two large bananas and added a dash of vanilla as others mentioned. I wish I had remembered to put chocolate chips in them because I think it would make the muffins even better. I used a non-stick muffin pan and lightly greased it (instead of using paper cups); the muffins came out easily. It made a full pan of 12 muffins.
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1 user found this review helpful

Beth's Scalloped Cabbage

Reviewed: Mar. 19, 2004
I thought this was OK, but I don't like cooked cabbage. People in my family that do thought it was good. I used cheddar cheese, but the sauce wasn't very cheesy. Next time I'll use a cup of cheese. I would definitely recommend pre-cooking the cabbage like the recipe says.
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2 users found this review helpful

Chicken or Turkey Tetrazzini Deluxe

Reviewed: Jan. 2, 2004
I made this using leftover turkey. As nearly everyone suggested, I left out the water and scaled the recipe in half to six servings. The water would make it too runny and the full recipe would yield tons of food. It was pretty good, but a little bland. Next time I will try substituting celery for the peas and add red bell pepper.
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0 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Nov. 26, 2003
These were okay. I made them according to the recipe and they were not very flavorful. I would recommend adding some other spices as others have suggested. It's kind of hard to find any creme cheese after the muffins are baked. In my opinion, they're not worth the effort and dirty dishes.
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Sweet and Sour Sauce II

Reviewed: Jul. 9, 2003
This is very good, but it makes a lot! I used it as a dipping sauce for chicken tenders. It kind of reminds me of the sweet and sour sauce you get at fast food restaurants. It is far better than that fake-looking pink stuff some Chinese restaurants serve.
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2 users found this review helpful

American Shepherd's Pie

Reviewed: Jul. 9, 2003
Heavy but tasty. I used instant potatoes and added carrots and frozen peas. I’ve never heard of colby longhorn cheese, so I used colby jack. After my additions, this made about eight servings. It reheated well as leftovers. Next time I will try cream of mushroom soup instead of the vegetable.
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26 users found this review helpful

Valentino's Pizza Crust

Reviewed: Jul. 5, 2003
This recipe is definitely quick and easy. However, the crust lacked flavor and was too “bready” for my taste. I prefer a thinner, crisper crust.
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1 user found this review helpful

Lemon Poppy Seed Muffins II

Reviewed: Jul. 1, 2003
These are dry but ok. Perhaps adding more yogurt would make them more moist. They also were not very lemony and had too many poppy seeds. I would suggest making more glaze because I barely had enough. I probably won’t make these again.
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1 user found this review helpful

Beef Noodle Soup

Reviewed: Mar. 29, 2003
Using bouillon made this soup way too salty. Next time I will use low sodium beef broth. The soup had a good flavor. It could use more vegetables. I used tenderized stew meat, browning it with the onion (no need to sauté the celery), and then cooking everything except the vegetables and noodles for an hour. Add vegetables and cook for 20 minutes then add the noodels and cook 10 more minutes. The meat came out very tender. Great soup that is really easy to make.
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5 users found this review helpful

Creolized Stuffed Chicken Breasts

Reviewed: Mar. 25, 2003
I will not make this again. The chicken itself turned out wonderful—tender and juicy—but the sausage stuffing was too overpowering and salty. I was unable to stuff the breasts, so I just put the stuffing on top. This recipe would be better and easier if you don't make the stuffing. Just coat the breasts with the cajun seasoning, sear, and bake. The mushrooms and onions (in chuncks) would be a good topper. Whatevery you do, leave out the sausage.
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1 user found this review helpful

American Frittata

Reviewed: Dec. 31, 2002
I made this for dinner tonight. It was OK. Needs less potatoes and more onions and eggs. I think a green bell pepper would be a good addition. Don't cook the potatoes any longer than specified in the recipee (I overcooked mine). Might make again if I can't think of anything else to have.
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2 users found this review helpful

Wisconsin Cheese Soup II

Reviewed: Oct. 24, 2002
Great soup. It uses common ingredients and is fairly simple and quick to make. It didn't taste much like cheese (I didn't use sharp; sharp recomended), but it was still very good. I used 1 bouillon cube instead of the 1 tsp granuals. This recipe is also very adaptable. I have substituted potatoes and celery for the broccoli and left out the cheese to make a wonderful potato soup. Add a can of minced clams for clam chowder. Plus, it is easy to adjust the yield; simply add more vegetables, bouillon, and milk.
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21 users found this review helpful

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