BNMacKenzie Recipe Reviews (Pg. 1) - Allrecipes.com (13316159)

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Whole Grain Breakfast Cookies

Reviewed: Jul. 4, 2013
I had to change a couple things due to allergies and healthfulness, but the changes worked ok and it was delicious! My one complaint was the nuts turned to nut butter in my processor and never flour. I left it more "tiny bits" of nuts than proper "flour" so my cookies were a bit looser and easier to fall apart. If my kids love these a lot and ask for them on a regular basis, I may spring for a bag of nut flour at the store instead of trying to grind my own. Not a big deal, though, for an easy make-ahead breakfast that can even be frozen and kept on hand pretty much all the time. My changes: had to use pecans instead of walnuts (allergies); and used applesauce instead of oil (by choice), natural pb instead of almond butter (what I had on hand). Will try with almond or sunflower seed butter when I have the chance!
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Shoofly Coffee Cake

Reviewed: Aug. 20, 2011
Easy, quick, and pretty tasty as written. I think the cake could use a 1/4c or so of brown sugar, a bit more cinnamon (up it to 1tsp, maybe), and I'd personally like a bit more topping. Pretty sure those modifications would make it 5 star. For a healthier version, I'd use a whole-grain pancake mix, still up the cinnamon, add a tablespoon of ground flax, use skim milk, and add 3tbsp of honey or agave nectar to the cake instead of extra sugar.
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Oaty Cereal Bars

Reviewed: Feb. 5, 2011
The concept is great, the few ingredients is convenient, and the ability to change up the cereals used makes this versatile. Two things though: this will fit a 9x9 or 8x8 much better than a 9x13. It was so thin in a 9x13 that it didn't bars so much as brittle. Another thing is the amount of honey/sugar seems high for how little cereal there is. I was taught to make these with a 1-to-4 ratio. The honey + the sugar = 1 cup, so the cereal should be 4 cups, not 3. But I guess that's a matter of personal preference? I think I'll add more peanut butter next time too. It's a really good base recipe, however. Thanks!
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Pan Fried Catfish Filets

Reviewed: Sep. 10, 2010
As written, it isn't terrible, but there are some issues. The garlic tends to burn easily, and the fish really doesn't need it; but if you want that flavor, use some garlic powder in the seasoning. The seasonings listed aren't bad at all, but cajun seasoning is even better. Whatever seasoning you use, use it directly on the fish. It gives it awesome flavor. Lightly coat the fish in flour before dipping in milk, too. It helps attach the crust to the fish a little better. And as a matter of personal taste, split the cornmeal with half flour. I think it makes for a more cohesive crust. The salt is not listed on the ingredients list, but it is essential. Make sure not to miss it!
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Cinnamon Raisin Stuffed French Toast

Reviewed: Aug. 30, 2010
This is amazing as written, even better with a bit more cinnamon and a little nutmeg, but man... I made this with some homemade sweet vanilla challah and it was out of this world! For the vanilla challah, I also added some vanilla extract to the cream cheese mix and the egg mix. Yum!
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Peppered Bacon and Tomato Linguine

Reviewed: Nov. 8, 2009
Extremely tasty, but as written, there is not enough sauce, even for an "Italian" dish. (Americans tend to have more sauce in their pasta dishes, whereas Italians use just enough to coat the pasta and no more. Typically, anyway.) Double everything but the pasta and salt (unless your bacon is low/no sodium, in which case you may want to double that, too) and it's perfect. Don't forget to stir the bacon in at the same time as the pasta! Also, we tried topping individual bowls with different cheeses. Parm is good, but a good feta is awesome.
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Absolutely Ultimate Potato Soup

Reviewed: Jul. 24, 2009
I used 2% milk instead of cream because that's what I had, and it still worked beautifully. Also, I'm not a fan of the herbs used, so instead, I tried a tbsp of dried thyme added with the chicken stock and it was spectacular. Best potato soup I've ever had. And I found that cheddar cheese was too much, it was fine as is. But maybe next time I'll try some grated parmesan. That could be really good.
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Chinese Chicken Fried Rice I

Reviewed: Jul. 24, 2009
Very tasty! Not quite like takeout, but worth making. I did add minced garlic, and that was quite good. Will make again, perhaps with a little less sesame oil to adjust the flavor and light sodium soy sauce to control the salt intake. Possibly make the rice with low sodium chicken broth? That could be tasty. Overall, though, good recipe.
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Egg Noodles

Reviewed: Apr. 10, 2009
I just made a double batch of this, and while it is very good taste wise, the thickness is just too much. I think 1/16in would be much better unless you plan to cook these in a rustic stew, where "heartier" noodles are desirable. Everyday chicken noodle soup will need thinner noodles. But overall, I really like this recipe.
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Cream Cheese Sugar Cookies

Reviewed: Dec. 23, 2008
Oh my god, these are the TASTIEST sugar cookies I have ever tried. And that's saying a lot. My mother and I used to make sugar cookies every year for Christmas, from all different recipes, but they were never really "special." These are special and then some! I'm sending the recipe (updated with another reviewer's suggestions, including 8oz of cream cheese instead of 3 - yum!) to my mother as a Christmas gift, along with some of the finished product. When not overbaked, these are the most tender, luxurious sugar cookie. The mouthfeel alone is incredible. Also, for those who found this recipe bland, I suggest upping the almond extract to 1 tsp. It makes a lot of difference. EDIT: Forgot to add, chilling them in the fridge may not work for some folks, like me, who hate sticky dough and the extra time and attention it can take. Freeze it. Honest to god, whether you roll it up in a cylinder or roll it out in sheets, toss it in the freezer and it's a dream to work with.
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Photo by BNMacKenzie

Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 8, 2008
This is a very tasty, very tender shortbread cookie. It's addictive, in fact! I don't like cardamom, so I subbed 1/2tsp nutmeg for it and they turned out great! Slightly spicy (from the cinnamon), not too sweet, they're perfect with some hot cocoa or coffee. They are a little bit of work to shape, but otherwise, I can't rate them high enough!
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Photo by BNMacKenzie

Cream Cheese Marbled Chocolate Brownie

Reviewed: Dec. 8, 2008
This is a delicious recipe that turns out marvelously when you follow the directions as listed. But I've found I like it a little different, too... Brownie batter: I subbed milk chocolate for the bittersweet chocolate, added a tbsp of Hershey's special dark cocoa powder for a richer flavor, and used 1/2c brown sugar and 1/4c white sugar instead of all white sugar. Cream cheese: I added 1/2tsp of almond extract. It turns out wonderfully either way, and I'm sure there are even more ways to "tweak" the recipe that will be great, too.
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Really Creamy Fettuccine Alfredo

Reviewed: Dec. 5, 2008
I followed this recipe exactly, no alterations or substitutions, and found it to be kind of thick and very grainy. The large amount of parmesan made the this sauce undesirable. I think a melting cheese with strong flavor, say fontina, would work better in this recipe. I intend to try this recipe again with fontina and an extra 1/4-1/2c of milk, because it really was quick and simple, and a very good base recipe.
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