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Baked Ziti I

Reviewed: Oct. 30, 2012
I love this recipe. At first I thought I would miss the ricotta cheese but the sour cream is a great substitute. It serves a small army so I always halve the recipe for my family and bake in a 8x8 dish and it's perfect. I use sweet bulk Italian sausage instead of ground beef, light sour cream, and sliced mozzarella instead of shredded since I'm already at the deli buying the sliced provolone. I also don't measure the parmesan cheese...just grate until I can't see the sauce anymore. We love our parmesan cheese.
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0 users found this review helpful

Best Chicken Ever

Reviewed: Aug. 10, 2012
My husband without knowing the name of the recipe said "this is the best chicken ever!" lol I used chicken drumsticks and omitted the melted butter...trying to cut calories. Baked at 375 for 45 minutes. It still turned out wonderful and even my picky 3 year old who has sworn off meat ate it. I love that this recipe only has a handful of ingredients and it bakes while I make the side dishes to complete dinner. Definitley will go on the top of my recipe list.
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3 users found this review helpful

Roasted Yam and Kale Salad

Reviewed: Aug. 9, 2012
Sooo good! I'm on a really strict diet and have to eat really healthy. I'm always looking for new ways to cook kale and I love yams. The flavors meld together really well. The only thing I changed was no vinegar or onions and I steamed the yams and kale. I sautéed the garlic and thyme separately and just mixed everything together in a large bowl sprinkled with a little pepper and kosher salt. Tastes better the next day!
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2 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Jul. 16, 2012
I followed the recipe to a T and the biscuits didn't rise very much. They tasted good but next time I will definitely follow other reviewers' advice and double up on the baking powder so they won't look like cheese cookies again as my 3 year old called them. Also, I can't figure out why you would need 1/4 cup of butter to brush onto the biscuits when 2 TBSP would have been more than sufficient. I had a whole bowl of garlic butter "soup" leftover.
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1 user found this review helpful

Grilled Brown Sugar Pork Chops

Reviewed: Apr. 23, 2012
My husband liked this but I didn't. It was way too sweet for me.
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2 users found this review helpful

Real Strawberry Frosting

Reviewed: Apr. 23, 2012
Really good, but really sweet. I had to add about one more cup of confectioners sugar to get it to cupcake frosting consistency. 20 minutes is too long to cook the strawberries for. I only needed about 10. Overall, way better tasting and looking than all the other strawberry frostings I've tried. Update: I'm changing my 4 stars to 5. The frosting tasted so much better the next day. My friends said the fresh strawberry flavor was very prevalent, like fresh strawberry ice cream in frosting form. Will be my go to strawberry frosting from now on!
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10 users found this review helpful

Chinese Chicken Salad III

Reviewed: Apr. 11, 2012
I haven't written a review in a while but I feel compelled to write one for this recipe. Definitely 5 stars. Simple, delicious, restaurant quality. The only change I made was use fried crunchy noodles instead of preparing the wonton skins because it was the only ingredient I couldn't find. Will add slivered almonds and chopped celery next time for more crunch. Yum!
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 25, 2011
I have made this over a dozen times now and everyone loves it. The cake is great for decorating, very solid but still moist. I have used mini chocolate chips every time except for once and it was a big mistake. Definitely go with the the mini chips...they melt right into the cake.
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4 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Jul. 18, 2011
I am rating just the cake portion. So good! Not too chocolately or sweet. Fluffy and just melts in your mouth. I halved the recipe to make a 6 inch double layer cake, baked for 30 minutes. The cake came out of the pan perfectly, no breaking, cracking or crumbling.
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2 users found this review helpful

Cherry Berries on a Cloud

Reviewed: Jul. 5, 2011
This recipe is way too sweet as written. Since I didn't want to send my guests away with diabetes at my July 4th bbq I cut the sugar to 1 cup in the meringue and to 1/2 cup in the cream topping. Also, left out the marshmallows. The sweetness was just perfect and my guests LOVED it. They ooh'd and aah'd and went back for 2nds and 3rds. This recipe was so easy, not time consuming at all...just takes a little planning. Oh and I didn't want to waste the egg yolks so I used them to make "Heavenly chocolate mousse" from this site.
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7 users found this review helpful

Strawberry Cake from Scratch

Reviewed: Jun. 27, 2011
Tasted more artificial than the boxed stuff
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: May 19, 2011
As if this recipe needed another 5 star review lol I couldn't believe how well these turned out! Much easier than I thought it would be and impressed everyone I gave them to. I don't have a bread maker so I used others' suggestions on how to work with the dough by hand. I recently bought a KA stand mixer and can't wait to make these again using the dough hook attachment. Will never buy cinnamon rolls again. Cinna-who?
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5 users found this review helpful

Rainbow Cookies

Reviewed: May 19, 2011
Interesting. I have to admit, I tried this recipe purely out of curiosity because I have never heard of rainbow cookies before. I wasn't too wild about the flavors combination. These definitely need at least a day after assembling for the flavors to develop. In response to other reviews, yes these are a bit time consuming but no more than decorating sugar cookies or filling and frosting a cake. Isn't that what baking is all about...Patience, creativity and adding love? With that said, the most difficult part I found was spreading the batter in the pans. But I just treated it like I was frosting a cake and just spread it slowly with a rubber spatula. I didn't even really need to smooth it with a frosting spatula, it smoothed out just fine in the oven. I used almond filling because I couldn't find almond paste. I shouldn't have used such a heavy item to compress the cookies because they ended up too flat and dense, my own fault. I found the chocolate to be too overpowering in flavor and took away from the other flavors of the cookie. If I ever make these again (probably not) I would use less chocolate. Oh and I did add 1/4 c heavy cream and 1.5 tbsp butter to chocolate to prevent cracking and it worked. After coating in chocolate, I refrigerated for 40 min and cut. No cracks!
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8 users found this review helpful

Miso Soup

Reviewed: May 17, 2011
Easy, healthy, delicious and affordable. Even my 2 year old loves it. What more could I ask for? The store brand dashi granules I buy from the local Japanese market are premeasured in 2 tsp packets and the tofu brand I use, Mori-nu, doesn't need to be refrigerated before opening so I can buy and store it ahead of time- making it even more simple. The perfect soup for a cold day!
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10 users found this review helpful

Strawberries 'n' Cream Tarts

Reviewed: May 12, 2011
This was really delicious and easy! I doubled the recipe and followed the advice of other reviewers by using a whole 8oz brick of cream cheese but it was too cheesy for my taste so next time I will just keep it at 6oz. I used Graham Cracker Crust recipe from this site and it paired very well. I can't wait to try this recipe with other fruits...blueberry, mango, pineapple, etc.
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4 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Apr. 27, 2011
This is hands down the best (solely) blueberry muffin recipe on this site. And it's so easy! They rose perfectly creating an appealing dome shape top that didn't sink. I was able to get 11 regular size muffins out of the recipe, baked at 400 for 17 minutes. Moist and flavorful! For the topping I used 1/3 cup brown sugar, 2 tbsp flour, 1/8 tsp cinnamon and 1 tbsp butter. It was just the right amount for the batch.
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3 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Apr. 25, 2011
So good and so decadent. The cake is just the right sweetness so it compliments the frosting perfectly. I made them into cupcakes, baked for 15 minutes and they were just perfect!
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2 users found this review helpful

David's Yellow Cake

Reviewed: Apr. 25, 2011
This recipe was surprisingly good! Better than another one I used on this site. I made them into cupcakes and baked them for only 15 minutes. They came out perfectly done. Next time I will fill the paper liners only half way though instead of 2/3 because they overflowed out of the pan and ran into each other. This recipe is definitely a keeper.
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3 users found this review helpful

Blueberry Muffins II

Reviewed: Apr. 21, 2011
30 minutes at 375 degrees? Really?! As an experienced baker I should have went with a lower temp and shorter baking time but with all the great reviews I thought maybe there was something magical about these muffins. They came out burnt, wasting some very expensive ingredients. Also, I did not see the point of going to the trouble of adding the sugar topping as it wasn't a crumb or struesel topping and didn't add anything to the muffins.
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3 users found this review helpful

Lemony Quinoa

Reviewed: Apr. 16, 2011
This is pretty good. It felt like it was missing something though. Next time I will try boiling the quinoa in half water and half stock for a little more flavor and maybe snip in some sun dried tomatoes. One thing I like to do to add a little more flavor to my quinoa is toast is first in a skillet before boiling it. Stir with a spatula over medium heat, rinse over a fine mesh strainer (to wash off any possible bitterness from the coating), then boil.
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8 users found this review helpful

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