MsPurplePearl Recipe Reviews (Pg. 1) - (12969379)

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Clone of a Cinnabon

Reviewed: Jul. 22, 2012
This is my go to machine bread cinnamon bun recipe and I have made this recipe several times. There's only abit of tweaking ... I do not melt the margarine and I also put the ingredients into the dough maker in the order recommended by the manufacturer of my bread machine. The only variation I have done is adding the grated rind of a lemon and 1 tsp of vanilla to the dough. I think there's a tasty difference. ... My advice towards rolling up the dough is the same as the others ..... roll tightly and none of the filling will fall out onto your pan.
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12 users found this review helpful

Baked Spaghetti I

Reviewed: Oct. 12, 2011
I have made this twice. The 2nd time I didn't alter the basic recipe but I did add chopped celery & chopped red peppers with the onions & green pepper, also used fresh mushrooms instead of canned. The 2nd time I used mozerella instead of cheddar. I prefer the ingredients in the 2nd time I made this. Generally speaking this is a very excellent recipe & is even tastier the next day .... heats up very nicely. I also agree to not leave out the cream of mushroom soup it really would make a difference not using it. I thought I'd mention this .. the last time I made this recipe I put 1/2 of it in a casserole dish & froze it. I partially thawed it in the microwave then put it in the oven til it was done. It was delicious & my verdict is that it freezes well.
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9 users found this review helpful

Apple Crisp II

Reviewed: Feb. 9, 2013
I have made this recipe twice. The first time I made it exactly as written. It was delicious, however, it was pretty sweet and a bit too runny for my taste. When I made the recipe the second time I added a 1/2 Tbsp of flour and I grated the rind of a small lemon and added the juice from the lemon. The sweetness of the crisp was cut and it was runny .... perfect I think, especially with a scoop of quality vanilla ice cream when serving.
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5 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Jun. 25, 2011
I have made this recipe twice and thoroughly enjoyed it with a nice salad and crusty buns (to mop up the sauce!) The second time I doubled the ingredients for the sauce, used fresh basil along with the fresh parsley and as I had about 1 1/2 cups of spinach I needed to use up, I shredded the spinach and stir it just before I added the shrimp. My son was over for dinner the last time I made this recipe and he's saying he wants to be invited for supper when I make it again.
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5 users found this review helpful

Bean with Bacon

Reviewed: Jul. 20, 2014
This is a great bean and bacon recipe. I, like Nicolette, added diced carrots (no garlic though) for the colour.
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3 users found this review helpful

Country Apple Dumplings

Reviewed: Apr. 28, 2013
I like the traditional apple dumplings my mother used to make but I also like this version also. Initially I made the dumplings exactly as stated in the recipe. I now have modified it to suit my preferences & tastes. I like others cut down the sugar as I found it way too sweet. I don't have a large family so I half the recipe & I usen4 whole peeled & cored apples & use the Grand size crescents which is 4 large triangles which I shape around each apple. The only other change I make is that I put 1/2 tsp vanilla in with the sugar, cinnamon & butter.
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3 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Mar. 10, 2012
Made this recipe as written and was disappointed. Overall there was a blandness about it and way too much sour cream. I will try it again another time with some suggestions in the other reviews. First of all, I would half the sour cream & add some diced red pepper with the onion and chillies & a bit of chili powder to the filling. I also would put some enchilada sauce on the bottom of the pan and put the enchilda sauce on top of the tortillas then top with cheese. Also, I found that 20 minutes is not enough cooking time. I ended up having to put them in the microwave to heat up because they were lukewarm.
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3 users found this review helpful

Mama's Balsamic Vinaigrette

Reviewed: Mar. 19, 2011
DadCooks is right .... the quality of the balsamic vinegar makes all the difference. I use a Mousto Balsamic imported from the island of Crete ... costs me an arm and a leg but the taste is unbelievably fantastic. Instead of dried oregano and Dijon, used a combination of Italian herbs and my whole family and all my friends love this dressing.
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3 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Jun. 23, 2013
This is a very good recipe, producing a good tasting lemon meringue pie. The only complaint, thus only 4 star rating, is that there wasn't enough filling for the 9" - deep pie plate I used. The amount of filling would be enough for a shallow pie plate. When I use this recipe again I will increase the filling by half.
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1 user found this review helpful

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