ehreng Recipe Reviews (Pg. 1) - Allrecipes.com (13408682)

Anise Biscotti

Reviewed: Sep. 14, 2009

my first try making biscotti. I was determined to have almond ones, so I substituted Amaretto for the Brandy, almond extract for the anise extract and poppy seeds for anise seeds. It was fantastic and didn't last the weekend (and then I bought anise for next time)

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Pizza Casserole

Reviewed: Feb. 16, 2010

tasty and easy. I skipped the bell peppers, since I never was a fan, and put in crushed red pepper instead. I also added a few shakes of oregano and basil, used only a quarter of a sweet onion and used hot Italian sausage instead of ground meat. Then I plated it up for a photo and proceeded to dump the whole plate into my toaster...

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Fudgy Chocolate Drops

Reviewed: Mar. 7, 2010

Despite what other reviewers said, these weren't chocolatey enough for me. Still after my first tray full, they were a great way to use up leftover chips. I mixed some dough with mint chips, some with butterscotch and some with chocolate chips and walnuts and cooked up the rest of the batch. Not bad.

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Artichoke Spinach Lasagna

Reviewed: May 6, 2010

I picked out this recipe to get more magnesium in my diet, nothing to do with wanting a vegetarian meal, so I cooked up a pound of hot Italian sausage with the onions and garlic before stirring in the rest. I left out the broth entirely (and definitely didn't need it), and used unmarinated artichokes, then alternated layers with mozzarella and ricotta cheeses (it took 12 noodles). Since everything was cooked already, I only put the lasagna in the oven for 30 minutes. It was delicious with fresh bread broiled with butter, parmesan-romano and garlic powder.

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Zucchini Chocolate Orange Cake

Reviewed: May 6, 2010

Delicious. I made mine with Triple Sec and orange extract instead of OJ, to get more flavor (and put the Triple Sec in the glaze as well) and added chocolate chips, as some suggested.

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Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Reviewed: Jun. 19, 2010

This is pretty good, though there's a tang in the pesto that is a little off to my taste. I was wary about the pecans but they were the best part! Glad I didn't leave them out. I did leave out the mushrooms, as I'm not a fan, and I didn't use an entire onion either (maybe 1/3). I'll be sure to make it again.

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Five Minute Lemon-Poppy Seed Cake

Reviewed: Jun. 23, 2010

If you're at high altitude like me, better split it between two mugs... mine spilled over during the cook time. I didn't have lemon extract, so I used juice and grated peel... probably would have been more flavorful with the extract... not bad overall, especially if you sprinkle it with more sugar.

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New Orleans Corn Bisque with Smoked Sausage

Reviewed: Oct. 31, 2010

If you love it hot, make that jalepeno cheddar smoked sausage (not a Hillshire Farms flavor at my store), cut up a medium green chili and add it to the onions, and shake in some red pepper flakes. It's pretty hot, but yum!

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Pumpkin Apple Streusel Muffins

Reviewed: Oct. 31, 2010

Like many other reviewers, I used applesauce instead of oil and cut the sugar in half (1/2 c brown, 1/2 c white). I also used fresh pumpkin, dumped in about 1/2 C pecans and just like when I make pumpkin pie, I don't settle for the minimum of spices. My muffins have nutmeg, cinnamon, cloves, ginger, cardamom and coriander (between 1/8 tsp and a shake, generally). I used a gala and a granny smith apple, too. Delicious, but a lot of changes to make it so.

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Braided Peach Strudel

Reviewed: Jan. 15, 2011

Tastes good but... Although I used mixed berries instead of peaches, I used the same amount the recipe suggested and it's way too high of a fruit to pastry ratio. I'll be cooking the other half of the box to go with what's left. To anyone else who tries this recipe, I'd say 12 oz is more than enough. The pastry was rather soggy on the bottom, but that's probably my fault for using fruit that's too juicy.

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Best Spinach Dip Ever

Reviewed: Apr. 1, 2011

I did make some changes though... I didn't have water chestnuts so used pecans, and I used a full 16 oz package of spinach. Most people commented that they really liked the high spinach to cream ratio, compared to other dips.

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Strawberry Lemonade Ice Pops

Reviewed: Apr. 24, 2011

I made mine with Crystal light, since it was handy. Made a nice treat but I wasn't a big fan of the texture... very much like eating ice, barring the flavor. I wish I knew how to make it softer. The mix tastes great just as lemonade, though.

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Caldo de Res (Mexican Beef Soup)

Reviewed: Sep. 13, 2011

Delicious... I only had chicken broth but added some beef flavoring in with the meats and it tasted just fine. Also added a fresh jalapeno and small chile when I put in the cabbage. The advice many people gave to add 1/4 t cumin was spot-on as well.

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Fudge Truffle Cheesecake

Reviewed: Oct. 16, 2011

I'm not sure 'fudge' is an appropriate description and actually forgot it wasn't called chocolate truffle cheesecake instead. This is the first one I've ever tried and quite good, but next time I'll probably fine some way to make it more chocolatey, to stand up to its name.

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Orange Beef and Beans

Reviewed: Mar. 15, 2012

I thought this tasted decent, though not out of this world, but my boyfriend couldn't finish his and felt it wasn't sweet enough.

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Fried Yellow Squash with Potatoes and Onions

Reviewed: Jun. 22, 2012

a cup of oil and a quarter cup of butter? Ugh. I pan fried the potatoes/squash in a couple of tablespoons of butter and that is all. There is no need to go through with all the oil absorption, it cooks just fine without. As for the rest, tasted delicious, even when I discovered I had no garlic and had to use garlic bread topping instead.

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Grilled Chicken Flatbread

Reviewed: Oct. 24, 2012

I used this as a basis for dinner, but modified based on what I had available. I've never heard of the cooking creme, so I just threw a couple of spoonfuls of cream cheese in a bowl and blended in some garlic, basil, oregano, dried red pepper and grated parmesan. Spread it all on a homemade crust, then added the artichokes, cherry tomatoes, mozzarella, monterey jack and chicken. Delicious

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Lemon Bread

Reviewed: Nov. 27, 2012

Delicious, but I did make the following changes: 1/2 cup brown, 1/2 white sugars, added poppy seeds and squeezed a lemon into the batter after the milk was blended. I also added a half cup of wheat flour and just one cup of the white. High altitudes, add at least 10 minutes to your cooking time.

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Red Enchilada Sauce

Reviewed: Mar. 7, 2013

Not bad for a start, but it definitely needs some tweaking. I added a couple of dried chiles as well as the seasonings listed at increased amounts. I left out the basil since that seemed like it would make the flavor too Italian. The sauce was still too tomatoey and not spicy enough to suit us, but it'll make a good start for something hotter.

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Curried Couscous with Spinach and Chickpeas

Reviewed: Mar. 8, 2013

Delicious. I'm neither vegan nor vegetarian, so I threw in a chopped up chicken breast and made the couscous with chicken broth, not veggie. No chickpeas on hand and used fresh spinach instead of frozen. Will definitely make again.

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Anise Biscotti

Pizza Casserole

Fudgy Chocolate Drops

Artichoke Spinach Lasagna

Zucchini Chocolate Orange Cake

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Five Minute Lemon-Poppy Seed Cake

New Orleans Corn Bisque with Smoked Sausage

Pumpkin Apple Streusel Muffins

Braided Peach Strudel

Best Spinach Dip Ever

Strawberry Lemonade Ice Pops

Caldo de Res (Mexican Beef Soup)

Fudge Truffle Cheesecake

Orange Beef and Beans

Fried Yellow Squash with Potatoes and Onions

Grilled Chicken Flatbread

Lemon Bread

Red Enchilada Sauce

Curried Couscous with Spinach and Chickpeas

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