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Snickerdoodles III

Reviewed: Mar. 21, 2009
I didn't really care for Snickerdoodles, but now I'm a firm believer in them! I love how this recipe doesn't call for shortening (I never have any on hand) and the only change I made was substitute the tartar (I never have any of that either) for 2 tsp of vinegar. Other than that, I wouldn't change a thing. They melt in your mouth! Edit: Be careful not to over bake. They're hard as a rock if you do!
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5 users found this review helpful
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Chocolate Fudge Cookies

Reviewed: Mar. 21, 2009
Fantastic! I make these all the time now and get asked for the recipe often. The only changes I make is that I omit the chocolate chips (they're chocolaty enough without them) and when possible, I use melted butter instead of the vegetable oil. For some reason, the oil seems to make it more crumbly. I also like to add in a bit of coffee, a splash of vanilla or a bit of cinnamon if I'm feeling frisky. And since this makes a lot of cookies, I like to bake half the batch for 15 minutes instead of 10, giving me a crunchier cookie and more snacking options. =)
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4 users found this review helpful

Sweet Potato Rolls

Reviewed: May 16, 2010
I halved the recipe and replaced 2/3 of the sugar with brown sugar and used a baked yam, but other than that, I followed the recipe exactly. Unlike other reviewers, the amount of flour called for was a little much (then again, it was a pretty dry day). The rolls came out nice and crusty on the outside and fluffy on the inside. Unfortunately, I was hoping for a more yam/sweet potato flavor. I could taste it, but it was very subtle. That said, they looked great and I immediately devoured three right out of the oven! However, I might try to either up the amount of sweet potato (or yam) next time and probably play around with some spices like nutmeg and cinnamon, as well as maybe ad a bit more sugar. Overall, not at all like I expected, but still good.
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2 users found this review helpful

Tea Biscuits

Reviewed: Sep. 8, 2009
I used margarine instead of shortening and they turned out pretty good. I used the top rack in my oven and the bottoms still browned while the tops stayed white. And while they did rise, they didn't get as tall and fluffy as I was hoping for. Still, not bad for something so easy to put together in the morning. Slather on some butter and honey when they're still warm. Yum.
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Turkey and Quinoa Meatloaf

Reviewed: Apr. 16, 2013
I've always found meatloaf to be just okay no matter how good the reviews were, so I was actually surprised with how tasty this recipe turned out! I was skeptical about the quinoa, but you don't even notice it. Minus one star though because I did tweak it a bit per other reviews, as well as swapped a few other ingredients to match what I had on hand. I used ketchup instead of tomato paste, BBQ sauce instead of hot sauce ("hot sauce" was a little vague since there's so many different kinds out there with unique levels of heat and flavor profiles, so I went with a surefire thing) and two eggs instead of one. The flavor and texture were perfect. I also found the glaze to be just a bit too sweet and might just replace it straight up with BBQ sauce the next time around (and there will be a next time!). I also like how easy this recipe is to halve, which is good for small households like mine. I'd say that half a loaf could feed three people reasonably. This is definitely my go-to meatloaf recipe from now on!
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Grilled Shrimp Scampi

Reviewed: Sep. 8, 2009
I'm a non-drinker so it's great to find a shrimp scampi recipe that doesn't call for white wine! And I think this turned out better than any scampi I've had. The only thing I changed was that I omitted the parsley as I didn't have any and I used a pan (no skewers) as I don't have a grill either. I think it worked out better this way. After I cooked the shrimp, I deglazed the pan and ended up with a nice sauce to coat some pasta with. Perfect!
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Smooth Sweet Tea

Reviewed: May 25, 2009
The baking soda really does make a difference! I might decrease the sugar next time, but that's just a personal preference. It's delicious and refreshing nonetheless.
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1 user found this review helpful

Pumpkin Cake III

Reviewed: May 24, 2009
Just made this and it's awesome! The only thing that I changed was that I used homemade pumpkin puree instead of canned. I also halved the recipe and made cupcakes (I got a dozen, but I also overflowed the pan a bit). I topped it off with some cream cheese frosting and ate two while they were still warm. The pumpkin flavor is subtle and the texture of the cake is very light and moist. Perfect for when you want a taste of fall in the spring since this is an actual cake, and not dense like other recipes that are really more like muffins or a bread. I was afraid the cupcake was going to fall apart in my hand as I was eating it since it was so soft and airy! It's definitely not a spiced cake. The flavors are subtle, but the texture is perfect.
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Creamy Cajun Shrimp Pasta

Reviewed: Mar. 22, 2009
This is my go to recipe for nights when I have nothing prepared for dinner! The first time I made this, I followed the directions as written (and it was pretty good) but it does allow for some variations depending on what you have or don't have on hand. I've sneaked in some onions and mushrooms a few times, and even used lemon pepper when I didn't have any lemon juice handy. Turns out yummy every time!
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English Royalty Chocolate Chip Scones

Reviewed: Mar. 22, 2009
I added more OJ and butter like the other reviews suggested (otherwise I wouldn't have a dough, just a floury mess!) and the texture turned out awesome. But since I used so much more juice, it definitely left a "fruity" note in the scones that I didn't really care for. I might try this again using milk in place of some of the juice, but otherwise, I wouldn't make this again as written.
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French Bread

Reviewed: Mar. 21, 2009
5 stars for giving an excellent starting point, but minus one since I had to make some changes. I didn't need 30 servings, so I converted the recipe to 12 and went off that. Going off the new numbers, I actually omitted about 1/3 cup of flour and worked in about an extra 1/4 cup of water. I also added an extra pinch of salt and a pinch of sugar as well, and I made the slits before the last rise. All of these revisions were made based on the previous reviews this recipe was getting (fyi, I'm definitely not an experienced bread maker). That said, I probably should've stuck with the original size of the recipe because I totally ate it all.
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Quick and Easy Pizza Crust

Reviewed: Feb. 6, 2010
This was pretty good. I liked the fact that I could make it in a jiffy and without much effort. I did, however, add an extra sprinkling of salt, some garlic powder and a dash of Italian seasoning to the dough, hence the 4 stars. I also used AP flour since I don't have bread flour. I spread the dough out super thin since that's how I like my crust, and it baked up nice and crispy with a slight chewiness on the thicker parts. I will definitely make this again!
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To Die For Blueberry Muffins

Reviewed: Jan. 23, 2010
I'd actually give it 3.5 stars if possible. First off, this muffin tastes AMAZING. I was skeptical at first because the batter looked so thick and dry, but the end result was a very yummy muffin with a moist and tender crumb. But I wouldn't give this 5 stars because: 1) I didn't get 8 large muffins out of it. Instead, I got 8 "cupcake" sized ones. 2) I baked it at 375 instead of 400 and even then I had to raise the pan to the top rack because the bottoms were browning before the center was done. 3) I put in one heaping cup of blueberries, and I think it still could have used more. (I had one muffin with only three berries in it.) 4) The topping was just okay. I'd call it more "sand" than "crumb", but it definitely helped the taste of the muffin. Overall, I'd make this again, but with some adjustments.
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Banana Crumb Muffins

Reviewed: Mar. 21, 2009
I don't even like banana bread, but I hate wasting food so when I had a few bananas left over that were way past their prime (I went a bit overboard the last time I was at Costco)there wasn't much else I could do with them other than make some banana bread. And I'm so glad I did! This is exactly how I've been wanting all my other muffins to turn out! They're moist and soft with an unbelievable crunchy topping. I'd happily make this again!
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