IHTFP Recipe Reviews (Pg. 1) - Allrecipes.com (1343411)

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Chocolate Cupcakes

Reviewed: Apr. 23, 2010
Easy to use recipe, very forgiving to overbaking -- I baked until it cracked several times and it was still moist. I actually decreased the amount of sugar to a cup then made a quick icing (3 TB of butter, 1.5 cups or so of icing, 1/4 cup cocoa powder, splash of vanilla, milk to thick consistency) to give the bright sugary burst to complement a deep chocolate flavored base.
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3 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jul. 31, 2008
Delicious -- very moist, good flavor, holds up well next day, and can can be made much healthier without it *tasting* healthier. I replaced the 1 c veg oil with a cup of fresh apple sauce (just blended up 2 apples, peels on) and a splash of oil. Decreased the 2 1/4 cup sugar to a bit over 2/3 cup brown sugar and 1/2 cup white sugar (taste the batter to get a sense) and will decrease the sugar some more next time. Replaced the AP flour with whole wheat pastry flour I also toss the blueberries in a bit of flour before adding them to help keep them distributed throughout the batter. I baked them up as muffins in the same temp oven but obviously shorter time.
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3 users found this review helpful

Pinto Bean Cake

Reviewed: Dec. 19, 2007
Very, very good. A huge hit at a party -- almost everyone had a slice despite the abundance of other available dishes. No one could tell what the "special" ingredient was until many hints were made. I boiled pinto beans in just water until it had absorbed almost all the water and mashed roughly. I added dried pears to the mix and toasted walnuts. I replaced 1/4 cup of white flour with graham and used two egg whites instead of one. I made the glaze from a tablespoon of milk, a cup of powdered sugar, and some lemon and orange zest. I'm making another cake now, but, because I ran out of ingredients, am substituting a lot. We'll see how it goes -- I'm replacing 1/2 cup of white raisins with guava fruit rolls, half the flour with graham, and 1/4 of of the pinto beans with azuki (red) beans. I also added a bit of nutmeg and more cloves to the recipe. Note that standard toothpick test does *not* work on this recipe because of the beans. I initially undercooked the cake and discovered that when I started cutting in. Bake for the full time, even if the top starts to crack. I served the cake upside down -- the nice golden brown, even surface was easier to glaze and so pretty.
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37 users found this review helpful

Pineapple Upside-Down Cake

Reviewed: Apr. 13, 2007
I used fresh pineapple so I didn't have any leftover pineapple juice. I substituted a cup of milk instead, added cinnamon, nutmeg, brandy (wanted rum but didn't have it on hand), and vanilla for flavor. I also added coconut to the bottom before I added the pineapple, which was pretty in its own way but did hide the pineapple rings. I used whole wheat flour without a problem. Very moist cake... I'd compare the texture and flavor with fruit cobbler topping. It's exciting to see a recipe that doesn't require a cup of oil! :)
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27 users found this review helpful

Oatmeal Crispies II

Reviewed: Feb. 14, 2007
Delicious. Spreads a lot and to a thickness of only fractions of an inch. To make it a bit more healthy, use a bit less flour and add more oatmeal than the recipe asks for - this recipe can take it. Next time, I might use less sugar or brown sugar instead... I'll post again with results.
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19 users found this review helpful

Delightful Carrot Cake

Reviewed: Nov. 25, 2006
Fantastic recipe - I couldn't stop eating it. Admittedly, I made a number of changes: - Replaced half the flour with whole wheat (nutty flavor and better texture) - Made my own mashed carrots by boiling carrots and blending the pieces - Added some fresh, nonmashed, uncooked carrots - adds a LOT to the flavor - Replaced about half of the oil with applesauce (homemade, I just peeled and blended some apples) - Used fresh pineapple (or, I would suggest, get the canned pineapple rings and cut them up yourself - it was really nice to have small chunks of pineapple to bite into - Jumbo raisins from Trader Joe's - absolutely FABULOUS to bite into! - I also added a bit of nutmeg and ginger to balance the cinnamon
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20 users found this review helpful

Chicken Pot Pie V

Reviewed: Nov. 25, 2006
Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 can of soup, a bit of milk, and mash up some of the potatoes - that gives a creamy mouth feel without overwhelming the taste of all the other ingredients with condensed soup. I just boiled potatoes in their skins until past fork-soft, cooled them, then pulled them apart with my fingers and with a knife - which leaves behind some mashed portions and small bits of skin that contrasts well with the softer parts of the pie filling.
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6 users found this review helpful

Cantaloupe Bread with Praline Glaze

Reviewed: Sep. 19, 2006
A great, very moist recipe. Not much cantaloupe flavor but a really good loaf/muffin. I think it'll be fabulous toasted. My changes: - Reduced the sugar by 1/3 and didn't use the glaze (my cantaloupe was very sweet) - Added a splash of orange juice - Substituted 1/3 of all-purpose flour with whole wheat flour - Replaced half the fat with pureed apples. These changes will create a product that will take longer to cook (>1 hr) but is very moist and flavorful while being lower fat, lower sugar, and higher fiber (usually the death knoll for baked goods). Note: A large cantaloupe makes 3.5x this serving size.
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2 users found this review helpful

Haselnussmakronen

Reviewed: Jan. 24, 2006
Amazing taste but whipping the egg whites took a bit of time and the cookies don't spread on their own - make you you flatten them thinly. They are so crisp that even a 1/4" cookie is too thick to easily bite into.
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2 users found this review helpful

Italian Wine Cookies

Reviewed: Jan. 22, 2006
Awful. I cut down the water to less than 1/2 a cup, and still had to knead in more flour to make the dough workable. The worst part though, was that it *exploded* in the hot oil.
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4 users found this review helpful
Photo by IHTFP

Mushroom, Spinach and Cheese Torta

Reviewed: Jun. 7, 2005
This actually makes two packets. Very versatile - I used 15 oz. of ricotta inplace of the 1.5 c. ricotta + 1 c. sour cream, 1/4 c. dried parsley, and it was still amazing. I thought it was very good, a friend demands I make more.
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11 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Apr. 7, 2004
Very good. I changed it this way (little time on my hands, college student): bag of frozen potato, corn, carrot, broccoli, pepper mix 1.5 cups frozen broccoli 4 cups organic chicken broth 1/4 cup peanutbutter (maybe less) small amount of pepper 2-3 Tb dried onion 1.5 Tb garlic 1 can diced tomatoes Seperate carrot, corn, potato and add to soup in a rice cooker Add onion (dried) Cook until boiling Add garlic, broccoli, peppers Add diced tomatoes Heat until boiling again Add peanut butter mixed in with some water, and pepper. It was pretty good, and very easy. All I needed was two bags frozen veggies, box of chicken soup, some Skippy peanut butter, dried onions, and garlic, all of which were on hand. Excellent pantry/freezer dish.
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4 users found this review helpful

Peach Berry Cobbler

Reviewed: Feb. 10, 2003
Oh, so, so yummy. I made it instead in smaller Corningware (bakeable) cups. The topping is beautiful - puffy, golden, light - and the fruit is delicious together with it: the combination was incredible - no overly sweet: just perfect.
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8 users found this review helpful

Sweet Potato Pie I

Reviewed: Jan. 24, 2003
Very yummy. I estimated the 1lb - peeled two sweet potatoes, cubed them, and boiled them until mash-able, then draining and mashing them - and I had enough filling for two pies, and it was delicious (and addictive - a friend and I finished the two off in two and a half days!)
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5 users found this review helpful

Peach Bread

Reviewed: Jan. 24, 2003
Very yummy. I replaced 1/2 cup of white sugar with natural sugar and everyone was pleased. I cut the peaches into chunks and ended up having to cover the bread with tin foil between the 50th and 58th minute of baking - it browns very quickly but needs the full hour to be cooked. Save some of the syrup to spoon on top of the peach bread (for me, it was a combo of lite and natural syrup).
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7 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Dec. 24, 2002
So delicious! Be sure to put another tray underneath the muffin tins though - the yummy gooey cinnamon and sugar mixture bubbles up and out. :-D Soft and fluffy.
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135 users found this review helpful

No Bake Cookies I

Reviewed: Nov. 29, 2002
Truly delicious . . . but they are kind of ugly and disgusting looking . . . but marvelous tasting . . . probably both advantageous when making for small children!
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2 users found this review helpful

Maple Salmon

Reviewed: Nov. 29, 2002
This was wonderful. I doubled the glaze so that I would have more sauce (it's great drizzled over rice), and cut a pound of filets into six smaller pieces. I was able to fit three into a loaf pan, toast oven at 400 degrees for 20 minutes, and it was perfect. A pound of salmon makes for six servings if paired with some rice and a simple stir-fry. My friend declared that she loved salmon (she'd never had it before), and I, who loves seafood, found it to incredible - compliments withotu overwhelming the taste. I'm freezing the remaining three filets after marinating them for six hours. . . we'll see if that turns out well. :-D ... [It turned out amazingly well - the fish was fine and was now saturated with rich maple/soy sauce taste without being overwhelmed by it.]
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8 users found this review helpful

 
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