SABLENK2 Recipe Reviews (Pg. 1) - Allrecipes.com (1237715)

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Chocolate Pecan Biscotti

Reviewed: Dec. 15, 2009
This biscotti is to other biscotti as baguettes are to biscuits. The yeast adds a certain texture that the baking powder biscottis don't have. Personally, I like the baking powder style much more. Even my teen-age son wouldn't eat them.
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Sweet Potato Cookies II

Reviewed: Nov. 13, 2008
I didn't have a lemon, so I substituted finely chopped candied ginger, and reduced the fat by using half margarine and half applesauce for the butter. To make them more appealing to my son, I also topped them with a mini marshmallow and a sliver of candied ginger before baking. These did, as previous cooks commented, come out like mini scones. They were very good!
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Spiced Plum Bread

Reviewed: Oct. 25, 2008
This makes a really great bread. But why are we peeling the plums? I pitted them, cut them in quarters and pulsed them in my processor 'til they were chopped. They worked fine, and we still had the extra nutrition in the skins. I did add 1/4 cup applesauce as suggested by previous cooks, since the batter did seem a bit dry. Loved the extra clove flavor.
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14 users found this review helpful

Pastrami Chicken Bake

Reviewed: Apr. 16, 2008
I took into consideration the comments about soggy bacon and revised the recipe a bit. Instead of wrapping the bacon around the chicken, I wrapped the pastrami around the chicken, then fried up the bacon and crumbled it over the top of the dish before baking. It turned out wonderfully. The only negative comment I would make was that the cream sauce was a bit gloppy. Maybe it was because I used plain yogurt instead of sour cream (I was out of sour cream) but I doubt it. Flavor was still good, though!
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3 users found this review helpful

Apple Muffins

Reviewed: Feb. 24, 2008
These were excellent muffins. I used half white flour and half whole wheat and used carrot juice instead of apple juice (added extra juice to account for the thicker juice and whole wheat flour.) Because of the carrot juice, these came out looking and tasting more like an apple-pumpkin muffin with great flavor and texture.
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2 users found this review helpful

Summer Squash Puffs

Reviewed: Sep. 18, 2007
If I could give this 10 stars I would. I only had dried chopped onions, so I cooked them with the squash and pureed them all together. I took others' advice and added a little garlic powder. Otherwise I followed the recipe exactly. I had planned on taking these to a potluck, so I tried them out on the crew of college age house painters working on my house first. They loved them, so I took them to the potluck. I let my son and his friend each try one in the car and they took a "vote" to eat all the puffs in the car and not even take them in to share. This from a boy who gags on cooked summer squash! I over-rode their vote and got several requests for the recipe! Thanks!
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17 users found this review helpful

Hunter's Venison Casserole

Reviewed: Jun. 12, 2007
Excellent recipe, although I had my doubts about mashed potatoes on the bottom. I used ground elk sausage for the meat. Didn't plan ahead too well before I thawed out the elk, though. I was low on cottage cheese, so used half cottage cheese and half sour cream. It had to cook a little longer than suggested, but it worked fine. Also was out of tomatoes, so I scattered a handful of halved grape tomatoes on top. I'll admit the meal looks kind of gloppy when served out onto the plate, but it was certainly yummy. Both my teen-aged kids gave it a thumbs up, too!
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11 users found this review helpful

Antipasto Salad

Reviewed: May 28, 2007
This recipe was just okay. I made a double batch for a potluck picnic. Except for using cider vinegar because I was out of wine vinegar and using part whole wheat pasta, I followed the recipe as written. Seems like it could have used more dressing so the broccoli would soak up more. Flavor was good, though.
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5 users found this review helpful

Apple-Cinnamon Baked French Toast

Reviewed: Mar. 8, 2007
I wanted to make a special breakfast for my daughter the morning she took her SAT's. Baked French toast with fruit seemed like a good choice. Only problem was that I didn't want to have to get up at 5 a.m. on a Saturday morning to bake it. Soooo... instead of refrigerating the pan overnight, I put it into a larger pan with ice and set it in the oven, which was programmed to turn on in the morning. By morning, the ice had melted and the French toast baked in a pan of water, like a custard. Other than needing a little longer baking time, it turned out great (and I got to sleep in!)
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16 users found this review helpful

Baked French Toast

Reviewed: Mar. 8, 2007
A VERY sweet version of baked french toast. I used the original recipe, but next time would take the advice of others and reduce the eggs to 6 and milk/half & half to 3 cups total. Mine turned out more like bread pudding or custard. I could probably do with about half of the caramel mixture, too.
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2 users found this review helpful

Chicken Enchiladas I

Reviewed: Jul. 17, 2006
I thought this recipe would be a good way to use up some pulled pork from a roast that had been in the freezer a little too long. It turned out really well, in spite of some unforseen substitutions. I planned to substitute the pulled pork for the chicken. Then I realized the can on the pantry shelf said tomato PASTE, not sauce, so I added a little water to the paste and used it. Then I discovered the container of sour cream had grown hair prettier than my own so I substituted plain yogurt. (Sour cream would have been better, but this worked in a pinch.)I also used the blended Mexican cheeses ...just because. In spite of it all, this recipe definitely goes in the "yum" file!
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Vietnamese Chicken and Long-Grain Rice Congee

Reviewed: Mar. 6, 2006
This was very good! I had never used lemon grass before so I took the recipe at its word and chopped the lemon grass pretty finely, not realizing that I would have to strain it out of the broth. Some of the small pieces got through, but they weren't too woody. Next time I'll leave bigger pieces. I didn't have time to do the whole chicken soup thing, so I used canned chicken broth and boiled frozen chicken thighs in it. I also needed to stretch it a bit for an unexpected dinner guest, so I threw in a few potstickers. It worked great! This one goes in the permanent recipe box.
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2 users found this review helpful

Italian Sausage - Tuscan Style

Reviewed: Apr. 7, 2003
Excellent recipe. We're kind of new to sausage making, but this is one of the best we've tried. Good balance of flavor and seasoning. I added a little fennel just because I like the flavor.
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27 users found this review helpful

Lemon Garlic Salmon

Reviewed: Dec. 9, 2002
The flavor was really good with the salmon, but somehow this cooking method seems like it would be better with salmon steaks than with fillets. For one thing, unless one de-scales the fish, cooking it skin-side-down would release the scales and they would get on the meat when you turn it. I didn't turn mine, but covered it during cooking so it would cook through without flipping. Am I missing something?
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11 users found this review helpful

Butterscotch Apple Cookies

Reviewed: Dec. 9, 2002
This was a really good cookie with a nice texture. I was a little worried because the dough seemed a little thin, but the cookies came out soft and cakey on the inside with crispy edges. Kids sampled them before they were cool enough to glaze, and loved them just like that, so I didn't do the glaze.
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Iced Pumpkin Cookies

Reviewed: Nov. 14, 2002
This recipe received unanimous "yum" votes in our house. (When I try a new recipe, we all vote "yum" or "yuck". Recipes which receive unanimous "yuck" votes get ceremonially burned.) I wasn't sure how the kids would like the pumpkin, so for the first batch I substituted half mashed bananas for half the pumpkin and cut down on the sugar a little. They were even a hit second time around when I just used pumpkin! Nice consistency and flavor, and good even without the icing. Thanks, Gina.
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1 user found this review helpful

Cream Cheese Pound Cake II

Reviewed: Apr. 22, 2002
This is an incredible recipe; best flavor and consistency of any pound cake I've tried. A hit with all who tasted it! Well worth the calories.
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2 users found this review helpful

 
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