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Cheesy Chicken Pot Pie

Reviewed: Feb. 6, 2011
Wonderful recipe! There was an awkward moment when I was raving about it and my mom asked if it was better than hers. She insisted I make it for her so she could see for herself, and she loved it too! I did make a few changes, I increased the veggies to 1 cup each and used potatoes instead of celery. I also increased the chicken to 1 1/2 cups. Rather than waiting 5 min to thicken I just increased the temp instead, and I didn't wait an hour for it to cool, I added the cheese and poured it into the pie shell immediately. Yum!
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19 users found this review helpful

Pumpkin Bread Puddin'

Reviewed: Jan. 9, 2011
Delicious! I doubled the recipe and baked it in a 9x13 pan instead of custard cups. Per other reviewers suggestions I used whole eggs and omitted the chocolate chips. I also used fat free milk, a whole 15oz can of pumpkin and increased the spices slightly. I have served it with both whipped cream and custard and have gotten rave reviews!
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8 users found this review helpful

Green Grog

Reviewed: Jan. 9, 2011
Very good, I left out the rum since there were kids there and it was still a big hit. Make sure to use a citrus sherbert! We were running out so asked some friends if they could pick up some more ingredients on their way but didn't specify flavors. They brought raspberry sherbert and the second batch did not taste very good.
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5 users found this review helpful

Zucchini Brownies

Reviewed: Jan. 9, 2011
So good! To save time I threw the zucchini in my food processor and I used olive oil instead of vegetable and butter for the icing instead of margarine but those were my only changes. Great way to use up zucchini from the garden. These also freeze well, so you can just thaw, ice and serve.
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3 users found this review helpful

Breakfast Quiches to Go

Reviewed: Jan. 9, 2010
I made these for a bridesmaids' brunch and they were a huge hit! Two of my friends in particular loved them and now whenever we get together they ask me to make them. The first time I made them I didn't have crescent rolls so I used refrigerated pie crust instead, and to make them go farther I made them a little smaller (didn't have the crust go all the way up the sides of the cups) and they turned out great, the slight sweetness of the pie crust complemented the filling very well. I have also made them using the crescent rolls as well as full size and they are very good that way too, great recipe!
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3 users found this review helpful

Carmel Apple Martini

Reviewed: Jan. 9, 2011
This is VERY strong in my opinion. I gave it three stars because even though I couldn't drink it, some guests at my Halloween party liked it
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2 users found this review helpful

Pumpkin Cheesecake I

Reviewed: May 25, 2010
Wonderful recipe! My husband and I love it, definitely one of our favorites. I've made it multiple times and using low fat cream cheese and chocolate crusts, very good.
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2 users found this review helpful

Tofu Chocolate Pudding

Reviewed: Oct. 31, 2014
This was delicious! I did make some small changes though: I used almond milk instead of soy (it's what I had) and I used brewed coffee in place of the water to enhance the chocolate flavor. I also had a 14oz block of tofu but still used the full cup of chocolate chips. I did need to add some extra milk for it to blend well, I didn't measure though so I don't know how much. After reading reviews I made it in advance so it could sit overnight, I did taste it right after blending and the tofu flavor is still pretty strong (I thought it was still tasty though). After it sat overnight the tofu flavor is almost non-existent. I would highly recommend tasting it before adding any additional sweetener. I almost added some honey from the get-go since so many other reviewers said they added sweetener, but I am so glad I didn't! To me it was plenty sweet as is. I did use firm tofu like the recipe calls for since that's what I had on hand & blended it until it looked completely smooth. It does still have a slightly grainy texture but to me it isn't off-putting. Next time I think I will try it with silken tofu but it's still wonderful with the firm kind.
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1 user found this review helpful

Slow Cooker Honey Garlic Chicken

Reviewed: Jun. 1, 2010
Not one of my favorites. Normally I like sweet sauces, but this one was too sweet for me, and even though I added extra garlic I could hardly taste it against the sweet honey taste. This was nice and easy though, so if I try it again I will definitely cut down on the honey and add some other things to counter the sweetness.
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1 user found this review helpful

Banana Strawberry Oat Bread

Reviewed: Oct. 31, 2014
This bread was ok. I was looking for a way to use up some strawberries before they went bad. I followed the recipe except I used 3 bananas, which ended up making enough batter to perfectly fill the two pans. This bread just seems to be missing something, it wasn't bad, but it wasn't great either. I added a little cinnamon, brown sugar & walnuts on top which helped, but I think I'll stick to my regular banana bread.
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0 users found this review helpful

Sweet Sage Cream Sauce (without the Sage!)

Reviewed: Oct. 31, 2014
This was good, it is pretty sweet but it pairs well with butternut squash. I followed the recipe except I did add some dried sage & I used skim milk and then thickened the sauce with cornstarch. Next time I think I will reduce the amount of brown sugar to make the sweetness a little more subtle & add a bit more pepper, but otherwise we liked it.
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Autumn Stuffed Acorn Squash

Reviewed: Oct. 18, 2014
This recipe was good and very easy. I followed the recipe except that I used quinoa instead of rice, added walnuts and melted a little cheese on top. The combination of ingredients was tasty but the flavor was just a little flat to me, maybe it was the sausage I used? Next time I'll experiment with added spices, but otherwise a nice fall dish.
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0 users found this review helpful

 
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