evenstareleni Recipe Reviews (Pg. 1) - Allrecipes.com (13612558)

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Iced Pumpkin Cookies

Reviewed: Nov. 26, 2014
This is my go-to pumpkin cookie recipe. I have made this many times before and it is always a hit. I never know what to call them though because people expect cookies to be crunchy or chewy and these are neither. I've settled on "pumpkin muffin top cookies."
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Green Tomato Pickles

Reviewed: Nov. 18, 2014
I have made this twice, and each time I've forgotten to make a key change that would make it more tailored to my personal tastes: next time I do it, I would like to try not cooking the tomatoes at all. I grew up with pickled tomatoes that were very crisp, almost crunchy, and cooking them for almost any length of time will soften them too much. The blend of spices is pretty good, though I have to decrease the amount of sugar because I don't really like sweet pickles (cucumber or any other vegetable). I'll be using this recipe again, but I'm finally putting my review here so that hopefully I'll remember next time to make it more to my personal tastes.
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Polenta with Rosemary and Parmesan

Reviewed: Nov. 16, 2014
Way easier to make than I expected. I'm going to be making this so much now, exactly as the recipe says. Delicious!
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Devils on Horseback

Reviewed: Nov. 16, 2014
These are great, and so easy to make. Took much less time than I expected. The suggestion to add cheese somewhere is a good idea since a couple people I know don't like things to be too sweet, but I'm not sure I'd want to lose the smokey almond taste in exchange. Maybe cheese AND almonds inside the dates?
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Sauteed Portobellos and Spinach

Reviewed: Nov. 16, 2014
Had to use white wine instead of red but flavor-wise it turned out great. Would definitely recommend serving immediately before the mushrooms release all their juices. Everything turned kind of brown when we didn't eat it right away.
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Rye Whiskey Brie

Reviewed: Nov. 16, 2014
I was in a bit of a rush and didn't measure anything out, but approximated 1/4 cup of each of the topping ingredients. I also left the brie in the oven a bit too long, but luckily it was in a small baking dish so everything was a big gloopy mess that tasted amazing. I think in the future I'm going to do it all exactly the same way. I won't be able to eat brie again without thinking of this.
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The Best Meatloaf

Reviewed: Nov. 19, 2013
This will be my go-to recipe for meatloaf. I will likely adapt it to include chicken sausages or for various other ingredients, but it is very juicy and moist. I also don't use a loaf pan, but form a loaf shape on a cookie sheet and raise the temperature to 375 (time stays the same because I increase the amount of meat slightly).
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Grammy's Favorite Rhubarb Custard Pie

Reviewed: Jun. 30, 2012
I love that this recipe is not too sweet, yet the cream helps cut the tartness of the rhubarb so it doesn't make you pucker to eat it. I intend to make this again, and fix a few things that happened for me while making this. First, I couldn't decide between deep dish and regular crusts. I've learned this recipe needs deep dish! In the shallow crust, the rhubarb was pretty mounded up (I was hoping it would bake down a little, which it did). There was too much custard- as I poured slowly, it would spill out the sides and at a certain point I gave up and poured the remaining custard into a cupcake tin for a second dessert; this is also an issue that can be fixed with a deep dish pie crust. As the pie baked, even more custard bubbled up and spilled out, so definitely put a pan underneath to catch the drippings, otherwise have fun cleaning your oven. Small issues aside, this was a huge delicious hit at the party I took it to and I would love to make it again.
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Strawberry-Rhubarb and Cream Bars

Reviewed: Jun. 30, 2012
This recipe is excellent! I have made it twice so far. The first time it was a huge hit, the second trial is sitting in my fridge now cooling off. This second one I only had whole wheat flour in the cupboard, so the shortbread "blondie" is pretty dark, and tastes kind of "healthy" except for the cup of butter that is holding it all together. I would not change a thing about this recipe- it is not too sweet and is nicely rich without being too heavy like cheesecake is heavy.
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White Chocolate, Fruit, and Spice Muffins

Reviewed: Apr. 15, 2012
This is an excellent base recipe. Most of the ingredients are things you have lying around the kitchen, hoping you can find a use for them. I used this recipe as a guideline in regards to proportions of moisture, grain flour content, and flavor, but I streamlined the flavors to focus mostly on the mocha-spice angle. I thought there was so much "going on" in terms of flavors (coffee, spices, poppy, apple, raisins, chocolate) that I tried to simplify the ingredients a bit. I modified it so much that I cannot make a judgement on the final taste of this recipe. I will say, I used the same proportions of coffee and sweeteners, plus 2 TBSP honey, and there was a mildly bitter aftertaste that resembled cinnamon more than coffee. I didn't feel that the coffee overpowered the recipe at all, and feel my muffins would be much better if eaten at breakfast with a cup of coffee- and I'm not really a coffee drinker. The only thing I might try next time is an additional egg in the batter. They were moist but somewhat crumbly and might hold together better with more egg.
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Eggnog Cookies II

Reviewed: Dec. 18, 2011
Of the four cookie recipes I made in the past two days, this one was my least favorite. It was very good, but I felt that it was the messiest cookie dough so far, and took the longest, and didn't stand up to the flavor of the other cookies I made. Don't get me wrong, the flavor is EXCELLENT, and reminds me of a snickerdoodle in some ways. But I think there are many other cookies I'd rather be making. (Though, EATING is a different story.)
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 17, 2011
My cookies didn't come out looking very pretty, but they taste amazing. I think next time instead of dropping by the spoonful onto the tray, I will roll the dough into little balls and that will probably help them look a little nicer. But taste-wise, these are wonderful; they are a little chewy and a little crispy in a way that should satisfy both sides of the "how I like my cookies" spectrum.
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Black Walnut Cookies

Reviewed: Dec. 17, 2011
If you are going to use brandy, black walnuts are the way to go and should not be substituted for English walnuts. There is just a "different" taste about them that pairs really nicely with the brandy. Also, I was lazy and skipped the confectioners' sugar at the end. I don't need cookies to be super sweet, and thought they tasted fine without the extra sugar. This is quite a unique combination and I will definitely be using this recipe again. I just wish black walnuts were a little cheaper!
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Curried Lamb

Reviewed: Nov. 30, 2011
In addition to the spices listed here, I added cayenne pepper, red chile pepper, curry leaves, fennel, cardamom pods, one ground cinnamon stick, and a small amount of a meat masala blend (Laxshmi brand). It came out slightly more liquidy than I am used to so if I did it in the future I would probably use less beef stock and possibly thicken with potatoes or a small amount of flour. I served it over brown basmati with naan.
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Mom's Macaroni and Cheese

Reviewed: Nov. 30, 2011
This recipe was great the first two times I made it; the third time I really screwed it up. But I added a bit of dry mustard and a bit of heavy cream in place of some of the milk (1:6 ratio). Be careful not to use too much cream, as I think that was my problem the third time I made it. Excellently creamy and just the right proportion of cheese to macaroni.
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Dry Buttermilk Ranch Mix

Reviewed: Nov. 26, 2011
A recipe for an appetizer called for a store-bought packet of Ranch dip mix. Since one of my guests is allergic to MSG, I often struggle to find a way to get the ranch flavor into that appetizer without the MSG. After just one try, this recipe is my new go-to recipe. I will always use this over the store-bought packets, even when that friend will not be around. The flavor is so much better than the store-bought mix. I did add a bit extra salt, but it was not necessary, and in the future I will do it exactly as written. My conversion ratio was four tablespoons of this mix in place of one packet of store-bought dip, and it turned out much more flavorful than was necessary, so in the future, I will probably use two or three tablespoons.
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Boilermaker Tailgate Chili

Reviewed: May 1, 2011
Wow this was a great chili recipe. We tried to make it exactly as written, but due to the size of the crock pot, we had to omit half the tomatoes. To compensate for the loss of fluid from the tomatoes, we doubled the beer (Guinness). Also, I would have drained the grease from the meat but was outvoted. What is chili for, if not for ingesting large amounts of grease? The whole thing was incredibly delicious.
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Cream-Braised Brussels Sprouts

Reviewed: Feb. 24, 2011
If I could go higher than five stars, I would. I already enjoy brussels sprouts so I was not looking for a recipe that would make me like them, but this one enforced that "aaaaah" feeling. I made these exactly as directed, then stole an idea from another brussels sprouts recipe and laid them on a bed of pine nuts and topped with Amish Bleu cheese. The sweet cream mixed with the tart bleu and nutty flavor is just wonderful. Thanks for this recipe I will definitely use it again!
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My Crab Cakes

Reviewed: Feb. 9, 2011
Instead of making crab cakes, I used this recipe as a stuffing for a seafood dish I was making. I did add 1/2 cup of shredded colby-jack cheese, and half of a fresh cubanelle pepper, finely diced, for a little extra flavor and crunch. I intended the pepper to be poblano since I like extra kick but the store did not have any. I would definitely make this again, either as a stuffing or as crab cakes. Excellent!
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Ancient Roman Cheesecake (Savillum)

Reviewed: Feb. 6, 2011
I followed this recipe exactly with one exception: I followed the advice of some other reviewers by putting all of the doubled recipe into a single 10" springform pan. I think this may be where I went wrong, since the parts nearest the springform base were very moist and almost glue-like. I did not grease the pan, since the recipe did not say to, but I think that may have helped at least a little. I tried dabbing the bay leaves with honey so they would stick to the pan while I poured the batter but that did not work. To transfer to a serving plate, I had to scrape the cake off the springform base with a knife. That looked so bad that I picked out the bay leaves and will be serving it with the other side up. Although I like the taste the bay leaves provide to the cake, I think I will be experimenting to get the flavor of the bay leaves without having to include the bay leaves themselves. The TASTE of this cake is excellent, and I will definitely be doing this again. I just think it needs a little more experimenting to get the presentation right.
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