somethyme Recipe Reviews (Pg. 1) - Allrecipes.com (13166906)

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Marshmallow Treats

Reviewed: Oct. 13, 2014
I took many reviews of other recipes into account and, through trial and error, have come up with what I (and my family) think are the perfect Rice Krispies treats. Big bonus: they're much easier to stir and spread into the pan than regular recipes, so I'm way more likely to make them.
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Pumpkin Squares

Reviewed: Sep. 8, 2014
Good! with some changes
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To Die For Blueberry Muffins

Reviewed: Mar. 26, 2014
Great foundation! based on reviews and what I had on hand today, here's what I did differently: First of all I doubled it. Used 1.5 cups all purpose flour, one cup whole what pastry flour, and a half cup of quinoa flour(it was all I had left!). Used 1 cup brown sugar, and 1/2 cup white sugar. I used 1/3 canola oil, and 1/3 cup applesauce; added 1 tsp vanilla to the eggs, and also about 1/2 tsp lemon zest. I was a little shy of the 2 cup mark so I added 3 T yogurt. I used 2 and 1/2 cups frozen blueberries. Did not mix it much at all. Instead of that topping, I just sprinkled some course raw sugar on top of the batter. I made sure to spray the tops and, since I also ran out of cupcake liners, I did a few just right in the sprayed muffin tin and they came out fine. I baked them at 350 for 12 minutes, then rotated the tin 180 (my oven is wonky so I have to do this with everything) and turned oven up to 400 for the remaining 8-10 minutes. They are divine!
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Best Chocolate Chip Cookies

Reviewed: Mar. 26, 2014
The flavor is good but they spread so much while baking they're thinner and crisper than I want. I even chilled the dough and put them on the parchment paper as tablespoon-size balls. Also, there's so much butter that they're soo rich. I'm still on the search for a really good, every day CC cookie. Maybe I'll try them again using the ground up oatmeal idea- I like that idea. They need more substance. Oh and I did add about 1/3 cup of toffee chips which is nice.
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Baked Teriyaki Chicken

Reviewed: Mar. 10, 2014
I was skeptical at first, but desperate for a new spin on chicken. It was so good! I ran out of soy sauce (used tamari) so I had to use 1/4 cup soy and then 1/4 cup Bragg's Liquid Aminos (similar to soy sauce). I used thighs and one breast cut into thirds so the pieces were roughly the same size as the boneless thighs. I dumped the sauce over the chicken in a sprayed Pyrex, turned it to coat both sides, covered it with foil,and then baked it at 325 for an hour and twenty minutes- removing the foil after about 50 minutes. It was really really good and flavorful. I'd love to try it on beef and salmon. Thanks, Marian!
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Gramma's Apple Bread Pudding

Reviewed: Mar. 10, 2014
I scoured the reviews and here's what I came up with: I needed to use a 9X13 to feed 13 people, so I doubled it, mostly, but kept the brown sugar at 1 cup. I also omitted the raisins. I used about 9-10 cups of whole wheat sandwich bread. I only had two apples, which yielded 2.5 cups, diced. I sauteed them in butter for a few minutes. Then I heated all together: 3 cups 1% milk, 1/2 cup half-and-half, 1 cup brown sugar, 1.5 tsp cinnamon, 1 tsp allspice, 2/3 cup salted butter, 2 tsp. vanilla, and 4 eggs. I sprayed the pan w/ Pam, poured the bread in the pan, mixed the apples in evenly, then poured the warm milk mixture over it all and made sure all the bread was really wet. I baked it at 325 for an hour and it was perfect. If my family all liked nuts I would definitely put chopped walnuts in here. Here's the clincher, though: I made an easy caramel sauce (http://allrecipes.com/Recipe/Salted-Caramel-Sauce/Detail.aspx?prop24=RD_RelatedRecipes) and poured it on top of the bread pudding while it was still warm, but not hot. It was amazing. The sauce was sweet and the BP wasn't super-sweet, which was nice! Served it with homemade whipped cream. Even people who had no interest in bread pudding were having seconds. Next time I want to make it with chocolate chips and sliced bananas, omitting the cinnamon and allspice... Good basic recipe! UPDATE: made this 3x's in one week. Challah makes a world of difference! ALso, be sure not to 'cook' the milk/egg mixture, just warm it!
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A-Number-1 Banana Cake

Reviewed: Jan. 6, 2014
I'll make this again, for sure. I used all whole wheat pastry flour because I was out of all-purpose, and it still came out wonderful. I added 2 teaspoons to 2% milk instead of buttermilk; used 3 ripe bananas, and omitted the nuts. I frosted it with Cream Cheese Frosting with Brown Butter and Bourbon from this site. Love the combination!
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Thanksgiving Leftover Casserole

Reviewed: Dec. 1, 2013
Ah- perfect use for Thanksgiving leftovers! Based on other reviews, here are the changes I made: instead of evaporated milk I used regular 1% milk, about a cup or maybe a little more, and it worked fine for the cream sauce. I added to that: onion flakes, thyme, rosemary, garlic powder, and a dash of Frank's Red Hot. I added the turkey to the sauce, then layered stuffing (leftover, already prepared stuffing), turkey-in-sauce, dollops of sweet potatoes, then the mashed potatoes. I did not add any cheese because the cream sauce is rich enough- no desire to make it heavier than it already is. It's delicious! I'll serve it tonight with cranberry and coleslaw, and maybe some reheated turkey gravy.
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Tropical Honey Chicken

Reviewed: Nov. 22, 2013
This was so so good! I used boneless, skinless thighs and baked them at 300 for 35 minutes covered, then took the foil off, raised it to 325 and cooked them another 35 minutes. I took other people's advice and used only 1/4 cup butter, which was perfect- not greasy at all- and added about 1/4 cup minced fresh red onion (only because I had it and needed to use it) My son didn't like it because he's picky so I think next time I might add some spice. Next time I also might try using dijon instead of yellow mustard (Only because I'm compelled to change recipes!) It went perfectly with basmati rice and steamed broccoli, using the sauce like a gravy.
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Honey Baked Chicken II

Reviewed: Nov. 22, 2013
This was so so good! I used boneless, skinless thighs and baked them at 300 for 35 minutes covered, then took the foil off, raised it to 325 and cooked them another 35 minutes. I took other people's advice and used only 1/4 cup butter, which was perfect- not greasy at all- and added about 1/4 cup minced fresh red onion (only because I had it and needed to use it) My son didn't like it because he's picky so I think next time I might add some spice. Next time I also might try using dijon instead of yellow mustard (Only because I'm compelled to change recipes!) It went perfectly with basmati rice and steamed broccoli, using the sauce like a gravy.
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Soft Gingersnaps

Reviewed: Nov. 6, 2013
These are heavenly. The only changes I made were to substitute whole wheat pastry flour for 1 cup of all purpose flour, and I added 1 teaspoon allspice (in addition to all the other spices). I do wish *some* of the butter could be omitted or substituted but I'll take them like they are.:)
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Stuffed Pepper Soup IV

Reviewed: Oct. 23, 2013
This was really good. It definitely needed more seasoning, in my opinion, so I added some onion powder, garlic powder, dried parsley and basil, and a dash each of Worcestershire sauce and Frank's Red Hot sauce.
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Pumpkin Snack Cake

Reviewed: Oct. 23, 2013
Good! with some changes
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Skillet Apple Brownie

Reviewed: Oct. 23, 2013
Easy and quick and delicious, especially served with vanilla ice cream.
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Pumpkin Squares

Reviewed: Oct. 23, 2013
Good! with some changes
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Fluffy Pancakes

Reviewed: Aug. 27, 2013
This is the perfect pancake recipe, in my opinion. They really are fluffy! I usually double it, so I can freeze the extras and have quick breakfast for the family (that's not filled w/ preservatives, like store-bought frozen ones). I sub 1/3 of the flour with whole wheat pastry flour, and use 1 tsp sugar (1 Tbl in doubled recipe), then I throw in some mini chocolate chips (that usually means my son won't use syrup on them:)
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Home Style Macaroni and Cheese

Reviewed: Jan. 21, 2011
This was good base for mac-n-cheese using cream cheese, which I'd never done. My changes: to the cream sauce, before adding cheese:1/2 tsp dry mustard; dash onion powder, dash garlic powder. Used 4oz light cream cheese; 3 cups sharp cheddar; 1/2 cup parmesan. Pasta: used whole grain penne, whole box but it's only 12oz. This left me with too much sauce so I added 1 cup chopped cooked chicken breast (leftovers) and and about 1 cup frozen broccoli florets (just threw them in frozen, they cooked in the oven perfectly). Used 1/2 cup panko breadcrumbs mixed with 1 tbl butter. It turned out SO GOOD, and it's a whole meal. We have a snow day today and my son and I keep snacking on it!
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Oatmeal Raisin Cookies VI

Reviewed: Apr. 17, 2010
These were the BEST oatmeal raisin cookies I've made. I have finally found my recipe that I'll stick with, and throw the others away! The fact that it's healthy is a bonus. I used 1/2 cup whole wheat pastry flour, and added 1 teaspoon salt, plus a few grinds of fresh nutmeg. They're perfect. Thank you!!!!
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Juicy Roasted Chicken

Reviewed: Jan. 20, 2010
This IS simple and delicious. Of course I altered it, but only a little: I put half an onion in the cavity along w/ the celery. And I used butter. It's perfect.
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Buttermilk Pancakes II

Reviewed: Jan. 18, 2010
Easy, quick, fluffy and delicious. No need to use boxed mix again!
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