Adriana Recipe Reviews (Pg. 1) - Allrecipes.com (13396822)

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Lemon Poppy Seed Loaf

Reviewed: Feb. 4, 2012
Soooooooooo good! I followed the recipe to a T, except I used a bundt pan and increased baking time by about 40 minutes. I made a lemon juice drizzle to go on each slice as it is served. Just the right amount of lemon flavour and poppy seeds. Definitely will be making this again!
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1 user found this review helpful

Sugar Free Brownies

Reviewed: Oct. 14, 2011
I made this for my diabetic stepdad for after a bbq. It was more like fudge than a brownie (even for fudgey-type brownies) but when it first came out of the oven it was cakier. I added some peanut butter to the "frosting" and it was really good. Overall, it was ok. Very rich and dense. Probably wouldn't make again unless stepdad was coming over and would take the leftovers home
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3 users found this review helpful

Pumpkin Pie I

Reviewed: Oct. 14, 2011
Amazing pumpkin pie! I love pumpkin pie and this is the best one I've tried/made. And both my non-pumpkin pie eating grandmother AND fiance tried this one and enjoyed it. I had to double the cinnamon, ginger and nutmeg as it wasn't spicy enough when I tried the uncooked filling. I increased the second bake time to about 75 min as others suggested and it turned out perfect.. I chilled in the fridge overnight too. I will be using this recipe over and over. I served it with whipped cream with just a touch of cinnamon.
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7 users found this review helpful

Amazing Banana Sorbet

Reviewed: Feb. 18, 2011
Excellent sorbet, but it needed lemon juice to stop the banana from browning. I added a few squirts to the syrup and a few to the mashed banana. I added some yellow food colour as well (why not, right?). I also used an ice cream maker. Overall, a good base recipe to muck around with... I will try adding mini chocolate chips next time!
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11 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 11, 2011
I made this for 3 picky kids that I babysit and they absolutely loved them, as did I. I added a dash of cinnamon and had it been available, some nutmeg as well. Equally great with fruit jam as with maple syrup.
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2 users found this review helpful

Best Butternut Squash Soup Ever

Reviewed: Jan. 23, 2011
So good! I was looking for a lowfat version of butternut squash soup, and even when I doubled the butter to 3 tbsp, it still worked out to 3g of fat per cup. I used an entire 5lb squash as I wanted a thicker soup, and upped the seasoning to 3/4 tsp of the allspice and cumin, as well as a dash of nutmeg. I served with some lowfat sour cream on top. Even my pickypants fiance loved it!
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3 users found this review helpful

Mom's Peanut Brittle

Reviewed: Dec. 18, 2010
I'm only giving 4 stars because I forgot to take the advice of others and bring the sugar up to 300 degrees (hard crack stage). My peanut brittle, although very tastey, is really sticky. I had to put it outside on the ice to get it to set so I could break it up. I have to eat it very carefully!
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9 users found this review helpful

Stained Glass Window Cookies

Reviewed: Dec. 18, 2010
Meh.. I added extra sugar and decreased the milk in the dough, and I still found it to be bland. I probably won't make these again, except maybe for children. They look prettier than they taste!
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5 users found this review helpful

Christmas Pinwheel Cookies

Reviewed: Dec. 17, 2010
Cookies taste great! However rolling them up into the pinwheel was more effort that I was prepared for. I suggest chilling doughs after adding the food colour and rolling the doughs out on parchment paper, because I had a hard time getting it off the counter! But maybe that's my own naiveness lol. I also suggest rolling thinner than the recipe calls for, I didn't get enough of the swirl.
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1 user found this review helpful

Caramel Popcorn

Reviewed: Nov. 27, 2010
Excellent recipe! I used more popped corn to caramel than the recipe called for because I don't like it overly sweet. I think I waited too long to pour the caramel because it turned "gloppy" and thick. However once it was in the oven and stirred, it melted again and turned out just great. Once it finally came out of the oven, I gave it a sprinkling of salt for some depth of flavour and it was amazing! I recommend this for those who especially like that sweet/savoury combination. Peeled peanuts added to the caramel would make this taste just like Crunch N' Munch. I gave this 4 starts instead of 5 because I found it too plain for my tastes (and hence the salt). Definately keeping this recipe!
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2 users found this review helpful

Vanilla Ice Cream I

Reviewed: Nov. 27, 2010
This ice cream is simply amazing. I followed the advice of several other reviews and did NOT whip the cream. Air is not a good thing in ice cream. I also did not add the lemon juice as suggested, and instead of vanilla extract, I used 1/2 of a split and scraped vanilla bean in the custard mixture. I also added a couple drops of yellow food gel colour to give it an extra rich look (I love using food colour!). The suggestion to use a tablespoon or so of alcohol to prevent hardness probably isn't necesarry but I tried it anyway. I used a 1.5 quart cuisinart ice cream machine and by the time it was finished, it was nearly overflowing with the paddle in. If you have a smaller machine, consider halving the recipe or only freezing half of the mixture at a time. This recipe would also be an excellent base for creating your own flavours of ice cream. A couple handfuls of crushed oreos would be amazing in this!
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8 users found this review helpful

Grandma's Gingersnaps

Reviewed: Nov. 29, 2009
Great cookie! I baked for 12 minutes and they came out crispy but not crumbly. One problem, too much salt! I'd reduce down to 1/8 tsp instead of 1/2 next time I make these. The raw dough was a bit salty but I thought after rolling in sugar and baking this would go away, but it didn't. Still really good though!
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2 users found this review helpful

Mall Pretzels

Reviewed: Sep. 26, 2009
These are great! I will admit though that these don't taste quite like mall pretzels, but they are still pretty darn good! I buttered and salted my pretzels before I baked them so the salt stays put. A heads up, make sure you parchment paper your sheet or at least use baking spray, they WILL stick!
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1 user found this review helpful

 
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