MSFURIOUS1 Recipe Reviews (Pg. 1) - Allrecipes.com (1289349)

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Lemon Bars II

Reviewed: Aug. 26, 2003
These were good. Of course I changed the recipe slightly. I used 4 limes and 1 lemon, which gave me the 1/2 cup juice needed. Tartness seemed just right. As other reviewers suggested about the topping, I used about 3/4's of it for the base which gave a good sturdy base to cut, and did sprinkle the last 1/4 over the top. They were better the next day. I'm going to try another recipe from Ina Garten. Still seaching for the perfect lemon bar.
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26 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 11, 2003
I made this last night. I doubled the recipe and baked in the 9x13 pan. I baked it for about 55 mins. Cooled for a few hours. I made the frosting (doubled it also) and frosted it. We couldn't wait to have a piece. We all had a piece and we could taste the zucchini, and the frosting had that powdered sugar taste, even though I whipped the bejesus out of it in my kitchenade. BUT, the next morning I had a piece for breakfast (LOL), it was THE BOMB! It needed to mellow overnight. It is sooo moist and the frosting is TOO good. We're going to visit friends for the upcoming weekend. I'll be making it on Friday night to take on Saturday. I know my friends are going to go CRAZY over it!
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1 user found this review helpful

Stuffed Zucchini I

Reviewed: May 28, 2003
I'm really rating the idea of this dish, because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.
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312 users found this review helpful

Simply Lemon Baked Chicken

Reviewed: May 28, 2003
I found this recipe today, and made this for dinner tonight. It was tender and juicy, as described. The ease of just a few ingredients and the delicious results are a great addition to my usual roasted chicken dinners. One lemon is perfect for the flavor without being too tart. I served this with stuffed zucchini from this site.
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2 users found this review helpful

Kentucky Butter Cake

Reviewed: May 4, 2003
This recipe is Fabulous. The cake is moist and oh so buttery! Of course, I made two changes. I added a scant 1/3 cup of very finely chopped walnuts, which made the cake texture nice. And I added Almond extract to the batter and to the butter glaze with the vanilla. I know I'll be making this again and again.
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2 users found this review helpful

Fresh Mozzarella Salad

Reviewed: Feb. 10, 2003
This salad was great. I was looking for something quick but different for a change. My children love mozzarella and like the flavor of peppers but won't eat them. so I whirled the pepper in the blender with the oil and vineger, salt and pepper to make a dressing. I tossed the greens and mozzarella with the red pepper "dressing". I also added some ready-made sourdough croutons cuz the kids like them. It was delicious with the steak I was serving for dinner. It's a keeper!
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1 user found this review helpful

Mom's Great Green Beans

Reviewed: Feb. 2, 2003
I must say I haven't made this recipe yet. But I'm always looking for a new vegetable recipe for the kids. But using canned string beans (which are already "cooked"), and then cooking for 15 minutes seems like you'd end up with mush. Even frozen would seem to be better. I don't buy too many canned vegetables. Only beets and maybe corn. I find that Frozen vegetables are so much better if you can't get fresh. I will try this tonight with the fresh beans I have in the fridge with my roast beef and mashed potatoes. The flavoring ingredients sound nice. And for that idea I thank you.
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1 user found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Feb. 1, 2003
HERE'S WHAT I DO FOR MY RESTAURANT STYLE EGG DROP SOUP. Bring broth to a boil with 1T sherry, 1T soy sauce, 2 scallions cut in 1 inch pieces, 1-1 inch piece of fresh ginger, 1 clove garlic crushed. Let steep a few minutes to flavor broth. Remove garlic, ginger and scallions. Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so). If you add eggs before it's thickened the eggs will puff when cooked and will not cook to ribbons (like restaurant style). Garnish with finely sliced scallions if desired and crispy noodles. Yummy! Will fulfill that takeout craving.
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1280 users found this review helpful

Chewiest Brownies

Reviewed: Jan. 15, 2003
GREAT RECIPE!! If you want a chewy brownie (just like the title says) this is the one. I made these tonite for dessert. It was just the recipe I was looking for, being in the mood for a sweet chocoholic fix. Everyone loved them. I did make them in a 9x9 and baked for 38 mins. and sprayed with bakers joy as others suggested. I cant imagine how thin they would have come out in a 9x13 pan. These were perfect.
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1 user found this review helpful

Kerri's Holiday Punch

Reviewed: Dec. 30, 2002
We've been making this punch for at least 20 years and it ROCKS! I don't know who kerri is, but this is the original southern comfort recipe. You have to watch out for the people who don't drink or aren't uses to drinking because this can pack a wallop. It's decieving because its sweet and smooth going down. The effects aren't felt until you stand up.---Watch grandma by the punch bowl! lol PS we always added a full jar of maraschino cherries to the bowl
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98 users found this review helpful

Tyler's Raspberry Thumbprints with White Chocolate Glaze

Reviewed: Dec. 26, 2002
These cookies were great. I made them slightly smaller and used strawberry preserves instead (I find raspberry sometimes too tart). Even with the white chocolate in the dough these are not too sweet. And the white chocolate glaze adds a nice sweetness and pizazz in eye appeal. I'd make these again
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 26, 2002
My sixteen year old daughter made these for the Christmas cookie tray. The dough was easy for her to work with. She decorated with colored sugars and sprinkles. We both thought that they weren't really sweet for a sugar cookie though. We added almond extract.
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3 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 26, 2002
These cookies are great! If you like peanut butter and chocolate (and who doesn't), these are for you.
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1 user found this review helpful

Spumoni Squares

Reviewed: Dec. 26, 2002
These cookies were visually appealing on my christmas cookie tray, but I'm sorry to say they lacked any taste. they were a disappointment.
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0 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: May 15, 2002
I made this today for the kids to have for snack after school. They three of them loved it. I just used strawberries, kiwi, and a can of dole tropical fruit, drained and chopped. I added 3tbs. of orange marmalade for a citris taste. It was great. I'll definately make this again. The chips were good on their own too. I'm going to try corn tortillas with the sugar cinnamon next.
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0 users found this review helpful

 
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