madcook Recipe Reviews (Pg. 1) - Allrecipes.com (1252907)

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Chunky Potato Soup

Reviewed: Dec. 4, 2011
Wonderful! This was my attempt at making potato soup without bacon since becoming a pescatarian and I was a bit worried about not having enough flavor. Not a problem. I used veg broth, sharp cheddar and added quinoa and lentils to boost protein (1/4 c each). Once the potatoes were soft, I hand mashed some of them. Next time I will increase the carrots, quinoa and lentils. Had 3 bowls for dinner and look forward to more for lunch :-)
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Chicken, Stuffing and Green Bean Casserole

Reviewed: Dec. 22, 2008
I made this without meat to go with a roasted turkey (easy herb roasted turkey from this site). I used the full 12 oz of stuffing with 20 oz of mixed frozen vegetables. It was a little heavy on the stuffing and I would probably use only 6 oz next time but if this was your only stuffing on the table, it would be OK. Very tasty, easy. I think I will use this recipe with leftover turkey next time and more veg as a type of turkey pot pie topped with stuffing instead of fat loaded pie crust.
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To Die For Blueberry Muffins

Reviewed: Jul. 20, 2008
These muffins bake up very light. I used frozen blueberries, plain nonfat yogurt instead of buttermilk, made a double batch with a single batch of topping, baked at 325 for 29 to 30 minutes. I had enough topping to cover all but one muffin. I did not make super big ones and got 18 muffins total. They are not overly sweet which is refreshing. Keeper. Thanks for sharing!
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Stovetop Granola

Reviewed: Dec. 29, 2007
After reading the reviews, this is what I settled on... 3 c of organic slow cook oatmeal, 1 T olive oil, a pinch of course salt, 1/3 c unsalted butter, 2 - 3 T honey, 1/3 c br sugar, 2 - 3 T flax seed, a handful of coconut, chopped walnuts. After mixing it all together per instructions, I put it under the broiler (on low) for 2 minutes, stir and then 1 minute at a time until it's golden brown, stirring after each minute. I love this recipe because of the flexibility. You can add whatever you want and adjust the honey, br sugar, salt to get the flavor you're looking for. I'm not a dried fruit fan so I leave that out. I eat this stuff like candy. Addictive. Many thanks for sharing!
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26 users found this review helpful

Pork Tenderloin with Creamy Herb Sauce

Reviewed: Feb. 8, 2007
I'm not a big pork eater but had tenderloin and had to do something with it so I tried this. I doubled the gravy per previous reviews, using milk and just beef broth. I added green onions and mushrooms to the carrots to increase the veg content. Overall it was good but I didn't think the meat had much flavor tho the gravy made up for that for the most part. I'd make it again.
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1 user found this review helpful

Yellow Cake Made from Scratch

Reviewed: Jun. 12, 2006
We were very pleased at how this cake turned out. This was my husband's first attempt at making cake from scratch (LOVES cake and has made box cakes until now).We substituted butter for shortening and about a 1/2 c or so of the flour was whole wheat (will increase to 1 c next time), baked in 2 round pans for 33 min(one to eat, one to freeze). We both went back for seconds (OK, I had thirds). Oh, and that was with no frosting! Thanks for the recipe! UPDATE: made it again and it turned out even better. We mixed it a lot more this time and it baked up very light. This makes me wonder if people who have gotten really dense cakes have not mixed long enough to incorporate some air into the batter before baking?? Bottom line - wonderful to have a recipe from scratch that tastes this good. Many thanks!
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99 users found this review helpful

Easy Cheese Ball II

Reviewed: Apr. 30, 2006
I ended up using 1/2 oz of the ranch dressing. Any more would be too strong and salty for me. I used up to 3 1/2 c of cheddar cheese also and added chopped green onions, then rolled in chopped walnuts. Made two cheese balls, ate one and froze the other. I made the recipe the day before so the flavors could mingle. Thanks for the recipe!
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78 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Apr. 22, 2006
oh my! who knew making pudding from scratch could be so easy? And good! As I like to make things from scratch, this will fit into my recipe collection beautifully. I made a double batch, cooked it initially for 6 minutes and than 1 1/2 minutes twice at which point I added 2 T butter and 4 t vanilla. Thank you!
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38 users found this review helpful

Pesto Cheesy Chicken Rolls

Reviewed: Mar. 30, 2006
I'm a new pesto lover so I really liked this. I used 1 1/2 slices of meunster cheese per roll and baked the 45 minutes @ 350. It was a tad dry so next time (and there will be a next time) I'll try the higher temp for shorter time that someone recommended to see if that will allow the rolls to stay moist. May even do the majority of the cooking covered and uncover the last 10 to 15 minutes to brown. Yum!
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Dark Chocolate Cake I

Reviewed: Feb. 11, 2006
One of the few chocolate cake recipes truely from scratch. Thank you. I used strong coffee instead of water. Topped it with cream cheese frosting (8 oz + 1 c powdered sugar, milk and Vanilla). Very good. Made it in a 9 x 13, baked it for about 35 minutes. It was a very thick cake, but not too dense and went over very well. Not as chocolate as I would have hoped for tho but a nice alternative from scratch.
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143 users found this review helpful

Pesto Chicken Florentine

Reviewed: Feb. 11, 2006
Very good. I easily doubled the spinach,used way less meat and jarred alfredo sauce, added Classico Pesto sauce to taste, as well as some bleu cheese salad dressing for kick. It smelled wonderful, was easy, and tasted just as good the next day cold. Thanks Jamie!
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Grandma's Pork Chops in Mushroom Gravy

Reviewed: Feb. 11, 2006
I did the entire thing on stove top. When it was time to add the cornstarch, I pulled the chops out, added the cornstarch/water mix to the thickness I wanted, than added some Classico pesto sauce (to taste - about 2 - 3 T) and then, bleu cheese salad dressing (Maria's - about 1 - 2 T) to give it a little kick. Put the chops back in, warmed everything up and had it over brown rice. Amazing with adding pesto and bleu cheese can do!
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28 users found this review helpful

Green Beans with Bread Crumbs

Reviewed: Feb. 11, 2006
I'm always looking for something to do with green beans and I like this. Very easy, and tasty. I use just enough olive oil to cover the beans and than toss with the bread crumb/herb mix.
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Baked French Fries I

Reviewed: Feb. 11, 2006
I loved the base of this recipe but not the flavor. Next time I would use some salt, maybe parmesan cheese, garlic powder, etc. Very easy to do and adapt to your own taste. I baked at 425 for 15 minutes, flipped and another 15 minutes, using baking potatoes.
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1 user found this review helpful

Healthier Graham Cracker Crust

Reviewed: Feb. 11, 2006
Loved it. One box of graham crakers made 2 crusts (as I recall). I did not add the cocoa. Much better than the flour/lard traditional pie crusts.
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2 users found this review helpful

Honey Wheat Bread I

Reviewed: Feb. 11, 2006
I've made this several times, adapting it to my bread machine. I use: 3 t bread machine yeast, no sugar, 1/2 c warm water, can milk, 1/4c butter, 2 t salt, 1/3 c honey, 4 c whole wheat flour, 1 c bread flour. Let the bread machine do the work, split the dough between two pans, top with melted butter, let rise in the oven (proof setting), bake for about 20 minutes. I've given it as gifts and been asked for the recipe. I still need to work on getting even rising. I may not be kneading enough before putting it in the pans. Thanks for the recipe Kristin!
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6 users found this review helpful

Sloppy Joes II

Reviewed: Feb. 11, 2006
A very good start. I added 1/2 c ketchup plus 1/4 c bbq sauce which I think was a little strong so next time will add a tad less of the bbq. I cooked the peppers, onions and hamburger on the stove than put it all in the crockpot on low for the afternoon. Very easy, would be great for a group. And I liked the idea of freezing in muffin cups for single servings later.
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Tasty Buckwheat Pancakes

Reviewed: Feb. 11, 2006
Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Smart Balance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too.
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63 users found this review helpful

Best Buckwheat Pancakes

Reviewed: Feb. 11, 2006
These pancakes did cook up fluffy but the taste was less than appealing. All I could taste was baking soda and salt. I added about 2T of sugar and that made these pancakes edible. I did have to substitute plain yogurt for the buttermilk, an acceptable substitution according to Allrecipes. If I make these again, I will not add salt, will add more sugar and may cut back on the soda.
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42 users found this review helpful

Monster Cookies VI

Reviewed: Nov. 7, 2005
ahhhh! I understand why someone recommended using the ice cream scoop. Worked wonderfully. I was a bit skeptical about this recipe, especially after realizing it didn't contain any flour, but wanted to try it. I followed the recipe except for the following: skipped the corn syrup and used only 1/2 cup of white sugar and 1 cup of bittersweet chocolate chips. Everything was room temperature when I started mixing. Baked at 350 for 15 min. Husband ate THREE right off the bat so I guess he liked them. Thanks Vicki!
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1 user found this review helpful

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