agoodman5 Recipe Reviews (Pg. 1) - Allrecipes.com (13000640)

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Zesty Quinoa Salad

Reviewed: May 6, 2014
I just made this for the first time. I'm not a big fan of either cumin or cilantro--er, I should say I WASN'T a big fan because this recipe definitely changed my mind. OMG, it is so good. I added a half chopped red pepper just because I had one sitting around. This is one of those recipes that will be made again. Plus its so pretty with the variety of colors. Per other comments, I cut down on the salt by about 1/2. After the dish was assembled I tasted again and it did not need any extra salt. I used the juice of two limes, but they were small.
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No-Noodle Zucchini Lasagna

Reviewed: Feb. 27, 2014
I made this for dinner tonight--didn't even miss the pasta. I added a tablespoon or two of chopped garlic. I also baked the sliced and salted zucchini in the oven for about 15 minutes and blotted the slices on paper towels before assembling to remove any extra moisture. After baking, I let the lasagna sit for about 20 minutes before cutting. Very tasty and had the normal lasagna consistency.
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7 users found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Feb. 27, 2013
Whats not to love? I used extra graham cracker crumbs and butter because I thought the bottom layer was a little too thin. I also used a combination of semi-sweet chocolate chips and butterscotch chips. These bars are so easy and yet they receive rave reviews every time. I also line my baking dish with aluminum foil which is then sprayed with non-stick spray. It makes it a snap to remove the bars from the pan and then to cut into perfect pieces.
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2 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Mar. 22, 2011
As other suggested, I used 1 tbls. of the cream cheese filling rather than just one tsp. I found that the cream cheese filling migrated to the bottom of the cupcake. The cupcake pretty much fell apart at the seam of cream cheese filling when they were first baked. I stored some of the cupcakes in the refrigerator and found that after a day in the cold, the cupcakes held together much better. I frosted the 24 cupcakes with the Sour Cream Chocolate Frosting from this site. The frosting was wonderful -- I heaped it -- can't have too much frosting! I originally had given a lower rating, but received so many compliments that I upped it to 4 stars.
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4 users found this review helpful

Sour Cream Chocolate Frosting

Reviewed: Mar. 22, 2011
I revised the recipe to include a little heavy cream and then added some extra powdered sugar -- beating with a mixer until it was the right consistency for frosting. The flavor was good. I added one tbls. of cocoa powder when I melted the butter and chocolate chips together. Next time I might add 2 tbls. of cocoa powder to boost the chocolate flavor a little more. With my changes, I had enough frosting to GENEROUSLY frost 24 cupcakes.
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0 users found this review helpful

Honey Baked Chicken II

Reviewed: Mar. 8, 2011
I asked my hubby to rate this and he gave it a 4+. I followed the recipe exactly. By not covering the chicken for some part of the cooking time (as some suggested) the chicken skin developed a beautiful golden lacquered look that was very appealing. Covering was not required because even after 75 minutes in the over, the chicken did not become too dark. The basting sauce was really tangy and sweet. This would also be great for just chicken wings. Next time I'll take the skin off the chicken before cooking. On the pieces with a whole lot of skin, I hated discarding that wonderful lacquered skin -- but I couldn't bring myself to eat too much of it. BTW, because some commenters said the chicken was dry, I brined the chicken for a couple hours beforehand. Viola, juicy chicken every time.
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3 users found this review helpful

Banana Bread II

Reviewed: Mar. 7, 2011
This recipe made a tasty loaf with a nice crumb. I mixed the ingredients differently -- mixing the sugar and butter first. I then mixed the eggs, one at a time and added 1/2 teaspoon vanilla. I took turns sifting in the flour mixture with the bananas, mixing after each addition -- adding the nuts last. I also added 1/2 teaspoon cinnamon and a couple grates of nutmeg in the flour mixture. The bread was done in only 45 minutes -- but I used a dark baking pan so that may have speeded things up slightly. This was the perfect recipe for those two overripe bananas that were sitting on the counter.
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1 user found this review helpful

Beautiful Salad

Reviewed: Mar. 7, 2011
With all the goodies in this salad, I expect to be blown away. I think it was the base of the salad that didn't meet my expectations -- the baby spinach with balsamic dressing. The recipe is worth keeping, but next time I'll try it with chopped romaine and a lighter, fruitier dressing.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Mar. 7, 2011
This recipe has two things going for it -- 1. it is easy and 2. it is delicious! I used a prepared pie crust that just needed to be unrolled. I used skinless boneless chicken thighs because I like juicy dark meat better. I added one chopped potato to the veg mix. I simmered the meat and veg in chicken stock, which I saved and used for the sauce. I added pinches of garlic powder, sage, thyme and rosemary to the sauce. The sauce was so tasty! I could have just spooned it over a biscuit and had that for dinner. I had plenty of sauce for the pie -- with even a little left over. The pot pie was the ultimate comfort food. I can't wait to make it again.
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9 users found this review helpful

Creamiest Rice Pudding

Reviewed: Feb. 22, 2011
Very nice rice pudding recipe. It takes a little attention since you don't want to leave it unattended on the stove, but its definitely worth the effort. I followed the recipe exactly as written and the pudding turned out perfectly.
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3 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Feb. 12, 2011
This recipe never fails to please. The combination of tastes -- sweet, salty, creamy and fruity -- are great together.
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1 user found this review helpful

Simple Whole Wheat Bread

Reviewed: Feb. 12, 2011
I followed the recipe as written. The dough was much springier than normal dough -- it was fun to work with. The bread is softer than the bread I normally make -- with the consistency similar to store bought bread. The taste is great. This is a nice all purpose bread to have on hand.
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2 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Feb. 5, 2011
I was expecting a big cheesy, garlicky punch, but the squash was kind of bland. The squash sort of collapsed on itself -- didn't look at all like the picture.
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Feb. 5, 2011
Due to some leftover buttermilk, I've made these pancakes a couple times lately. I've cut the recipe down to 1/3 of the original. The pancakes have a great consistency -- crispy on the outside and tender on the inside. I'll continue to make these pancakes on a regular basis.
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Beef Barley Vegetable Soup

Reviewed: Feb. 5, 2011
The only change I made was to substitute beef stock for the water/bouillon. I made the soup a day before I planned to serve it so that I could refrigerate it and then skim the accumulated fat before reheating and serving. The soup was full of flavor and full of veggies. Next time around I might add additional barley.
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Butterscotch Pecan Dessert

Reviewed: Feb. 5, 2011
The taste was just OK. Although I love butterscotch, the flavor of the pudding was not rich enough. Not enough of the cream cheese flavor with just 8 oz. of cream cheese for an entire 9x13 inch pan. The crust wasn't great. The dessert was just too soft. I've made similar desserts with much better results. I'll have to dig up my old recipe and use that.
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1 user found this review helpful

Spaghetti Carbonara II

Reviewed: Feb. 4, 2011
I had high hopes for this recipe but I found it lacking in flavor. There wasn't enough bacon flavor and the bacon fat left an unpleasant film in my mouth.
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