robyn Recipe Reviews (Pg. 1) - Allrecipes.com (13269659)

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Fajita Seasoning

Reviewed: Dec. 11, 2014
I tried this tonight and it was delicious - albeit a bit too spicy (for my kids). I even made this with 1/8t cayenne and it was plenty spicy. I had to add quite a bit of sour cream to my kids portions to make it edible for them. For us adults it was great! I used about 2 1/2t less than the whole recipe amount for 3 peppers, 1 onion, and 2.25 lb bottom round roast cut into strips. (so it makes a lot) This is a keeper recipe and will be my go to now (w a little less spice for our kids next time).
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The Best Potato Salad

Reviewed: May 25, 2013
I have made potato salad about 4x and every time I dislike the recipes I try. I finally found something I love. I just added a little sugar and used half the onion but otherwise kept the recipe the same (w/o the optional ingredients). At first I thought there wouldn't be enough creaminess but it ended up being perfect. Quite creamy -- how I like it.
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3 users found this review helpful

Strawberry Rhubarb Custard Pie

Reviewed: May 19, 2013
I think this recipe is wonderful. The tart rhubarb is offset by the sweet custard. I followed the recipe exactly except for a little change during baking & it turned out great. I baked mine on a silpat baking mat in a cookie sheet for about 50 min, then moved the (glass) pie pan to the rack for another 20 min. So I baked it an extra 10min from the original recipe. The middle was still a bit jiggly when removing it from the oven but I figured it would set/bake a little more once it was out. The finished product was great. Could have *maybe* used a bit more baking, but it's still set enough it doesn't gel out when it's cut. And this is when it is cooled and stored in the refrigerator. **this pie is meant to be kept in the refrigerator & served cold otherwise it will ooze out and be too runny** It's a keeper recipe for me. I love custard pies and I love this pie recipe more than a regular strawberry rhubarb pie.
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Chocolate Chip Banana Muffins

Reviewed: Jul. 1, 2012
These were very good and rose very nicely for a muffin. I seem to have issues at times w/ muffins not getting a nice cone to the top and these were very fluffy, great tasting, and visually pleasing.
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Photo by robyn

Squash Braid

Reviewed: Oct. 11, 2011
There are few comments on this bread being bland and I would agree. HOWEVER, i'm pretty sure this will be easily fixed with a little more salt. I think it probably needs about 3/4t. Other than that, the texture is awesome!! It is very moist, soft bread. I absolutely think this recipe will be perfect with a little more salt. It's almost perfect as it is (that's why I still gave it 5 stars). I also divided my bread (w/ a scale) and made one braid and a 9in round pan of 7 rolls. We've already eaten the rolls (still baked at 20 min) and they were fantastic. We haven't had the braid yet.
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Banana Custard Pudding

Reviewed: Sep. 12, 2011
This recipe is great -- except for being too sweet. That is the only reason that I gave it 4 stars. I only used 1/3c sugar after seeing other rmks about it being too sweet & I still felt like it was too much. Next time I'll use slightly less than 1/3c per batch. Other than this it's a great recipe. I also prefer more vanilla, but it's fine the way it is too.
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Jul. 23, 2011
These are very good, but it wasn't the kind of peanut butter cookie I was looking for. I ate one just after they cooled off from the oven and they practically melt in your mouth. The next morning they still melt, but have a little more chewiness to them. I added another 1/2c peanut butter simply because others had suggested it. I was looking for more of a chewy cookie ... something that felt like it had more 'substance' to it, but these are great if you're looking for a light, melt-in-your-mouth pb cookie.
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Health Nut Blueberry Muffins

Reviewed: Jun. 13, 2011
I thought the pictures of these muffins looked a little strange ... not that great. But, I just made them and they are wonderful. I substituted wheat bran for oat bran b/c I didnt have any & kefir instead of buttermilk. I think next time I will make them with a little less sugar to make them a tad healthier, but they are great as is!
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To Die For Blueberry Muffins

Reviewed: Apr. 11, 2011
These were fantastic. my husband was joking about me being able to bake this good .... he thought they were from a bakery! I had to show him the dirty dishes to show they were from scratch. --- The only difference I made was adding more blueberries and the recipe was just fine as it was written.
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Cottage Cheese Bread I

Reviewed: Mar. 29, 2011
This bread is wonderful! *I did not use a bread maker for this recipe.* I love that the cottage cheese adds moisture & protein to the bread. I have made this 2x and 1 of the times I followed it as is except for substituting 1c of whole wheat flour for all purpose flour. I didn't use bread flour either time i made it. When I used the wheat flour I kept the yeast at 2 1/4t & it worked perfect. It is a large loaf though. I have a larger loaf pan w/ straight sides & it worked perfect in this pan (not sure the exact dimensions). I will add a little more sugar I think next time. It's a little 'sour' from the cottage cheese. The other time I made the recipe (with all, all-purpose flour) I used 1 1/2t yeast & did add 1T more sugar & it turned out perfect. Though, again, I did use my large loaf pan, as it does make a large loaf. So......my suggestions would be to add about 1T more sugar & if you use all-purpose or bread flour you could probably cut the yeast to 1 1/2t. If you use some wheat flour (I suppose because it's more heavy??) I would use the recipe amt (2 1/4t) of yeast. A great recipe though. It's definitely in my mix of bread recipes.
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Kraut Bierocks

Reviewed: Mar. 24, 2011
1st off I didn't follow the hamburger/cabbage part of the recipe as shown & I only changed the bread recipe slightly - by doing 1/2c water & 1/2c milk. Everyone has different tastes & I just made the inside mixture to my taste. I say, start w/ the recipe & chg it as you try it again. (I use salt, alot of pepper, a little garlic powder & allspice & mustard & sugar, & some worcestershire.) No matter what spices you put in yours if you put a can of 98% ff cream of mushroom soup instead of the cheese it'll cut down on fat, but keep it creamy. It does increase the sodium though. I would say, though, that you do want the hamburger mixture to be pretty tasteful (almost too much so when you try it by itself) because when you put it with the bread it balances out. -- I understand that the bread part of this recipe does take a long time, but you really should try it once when you have some time. THE BREAD IS GREAT! It's a little bland by itself, but put it with the hamburger mixture, which is very flavorful, it balances out wonderfully. I did roll my bread out at about 1/4 in or a little less & came out with 10 large bierocks & still had extra, but I think the bread-to-hamburger ratio was good. I froze the extra bierocks in aluminum foil for quick pop in the oven for later. Used the extra dough to make a small loaf of cinnamon swirl bread. I will use the dough recipe again, with a little salt to cut out the 'blandness' (for bread only recipe). It's a good bread recipe!
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Black Beans and Rice

Reviewed: Jan. 25, 2011
Very cheap, healthy, AND good! No 5 stars simply b/c I felt adding a few more ingredients made it better. I added some corn, canned tomatoes, little lime, chili powder and some leftover shredded pork. Very easy & quick recipe to use as a start and make your own adjustments.
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Cherry Tomato Corn Salad

Reviewed: Aug. 18, 2010
We thought this was really good -- fresh salad. Personally, I would cut down on the fresh basil. Found the basil very overpowering.
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Enchilada Sauce

Reviewed: Aug. 18, 2010
I rated this lower simply because I wouldn't call this an "enchilada sauce". It's much more a mole sauce, so the name can be misleading. I thought it was very good as a mole sauce, but definitely be prepared for more of a mole taste, rather than true (tomato) enchilada taste.
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Banana Sour Cream Bread

Reviewed: Aug. 18, 2010
Super moist and very delicious.
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Cream Cheese Frosting II

Reviewed: Aug. 18, 2010
Very cream cheesy. Depends on your taste, but I added another 2 cups of powdered sugar and loved the taste and consistency.
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Texas Enchilada Sauce

Reviewed: Aug. 18, 2010
I thought this was good, but it was too spicy for my 3 & 5 year olds. Easy to change up the recipe though.
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Gobble Up Granola Snacks

Reviewed: Feb. 23, 2010
I have no idea how people are getting these to be dry. I followed the recipe pretty close (minus raisins) and these were very chewy & plenty of syrup to cover dry ingredients. The changes I made were omitting raisins (by mistake), using regular oats instead of quick oats, using honey instead of corn syrup, and adding 3T ground flax seed & about 1t cinnamon. These are very good! I think I may not have to buy store bought granola bars now. My kids and I love 'em & I think my hubby will love 'em too. *Now that I think about it, it probably made a difference in 'wetness' by simply switching quick oats to regular oats. I would suggest to others to use regular oats b/c they are a little more healthy since it takes the body a little longer to digest, thus keeping you fuller longer. And they still taste wonderful with regular oats.*
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Jiffy Cinnamon Rolls

Reviewed: Feb. 11, 2010
These were very good. I gave them a 4 star simply because I like yeast rolls better. However, for a quick cinn. roll fix these biscuit-like rolls are very good. My dad actually said he thought he liked these -better than- regular yeast rolls. So, I guess it just depends on your taste preference. I made mine up just like regular yeast rolls (rolling and cutting them up) and it made 8 and i put them in a smaller glass dish and baked for about 25 min. This will be my 'go to' recipe for quick cinn. rolls - when i want an last minute cinn roll fix.
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Sweet Dinner Rolls

Reviewed: Feb. 4, 2010
These are very good rolls. I'm still looking for a light roll but these are still excellent. They are fluffy, but slightly dense. (again, still very good!) I made mine into 15 dinner rolls in a 9x13 glass dish. baked them at 375 for 12 min and they were perfect. I was worried about a few reviews saying these were biscuit-like, but mine were not like that at all.
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