Allrecipes Home > The Buzz > Cooks > Rachel

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

These were moist and were not too dense - they cooked up very nicely as both mini muffins and regular size. My only issue is that they were a little bit bland, and I even doubled most of the spices. I will definitely make it again with glaze.

Was this review helpful? [ YES ]
0 users found this review helpful

Banana Oatmeal Bread

Reviewed: Sep. 5, 2009

Excellent recipe! Bread was moist, slightly chewy, good, hearty flavor. The only change I made was to use 1 teaspoon of vanilla instead of 1/2. I also covered it with aluminum foil the last 10 minutes to avoid over browning.

Was this review helpful? [ YES ]
1 user found this review helpful

Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Dec. 27, 2008

Everyone loved these! The pumpkin pie spice was a nice touch. I had to bake them a while to be sure they were nice and crunchy, and I added some butterscotch chips and raisins to the final product for a "mix" - everyone at work inhaled them!

Was this review helpful? [ YES ]
1 user found this review helpful

Spiced Pumpkin Seeds

Reviewed: Dec. 27, 2008

Very nice snack, especially for fall! We used fresh seeds, so I needed to bake them longer to get them crispy, and I added pretzels, and cheese nips to the finished seeds - they were a big hit.

Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 27, 2008

Oh my gosh, this was the best I have ever had! I did a couple of things differently - 1) sauteed some chopped garlic, onions, and bacon in butter and added to the layers, 2) as someone else recommended, I made an additional 1/2 amount of the sauce (1.5 x recipe), and 3) boiled the potatoes about 2 minutes to cut the cooking time down to about an hour. I took the foil off and sprinkled more cheddar, parmesan, and paprika to top off. It was delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Herbed and Spiced Roasted Beef Tenderloin

Reviewed: Dec. 27, 2008

This was very tasty! I didn't have a food processor, so I chopped it fine and left the rub on for about 12 hours. The meat was very tender. My only issue was that the rosemary was a little overpowering - I would go with 1 tbsp next time.

Was this review helpful? [ YES ]
2 users found this review helpful