Tonina_mdc Recipe Reviews (Pg. 1) - Allrecipes.com (13642225)

cook's profile

Tonina_mdc

Reviews

Menus

 
View All Reviews Learn more

Surprise Muffins

Reviewed: Sep. 28, 2010
On the good side, these are a healthy way to make muffins but still keep a fun bit of yum to them. I didn't have any problems with my muffins bubbling over, but I made mine a bit small because they were destined for my preschooler's class. I made mine with homemade strawberry jam and that seemed to work well. On the bad side...come on, 20-25 minutes at 425*F for muffins? Who does that?? I put mine in at 400*F for all of 18 minutes - against my better judgment given the normal baking temp for a muffin recipe - and they came out overdone, though still reasonably edible. I wish I'd listened to myself at put them in at maybe 375*F. Also, the batter was bland when I mixed it up, so I added 1 tsp vanilla and 1 tsp cinnamon before baking. Overall, I'd rate this at 2.5 stars. I might try this recipe again with some adjustments, but I wouldn't really recommend it as written. There are better ways to make a healthy muffin.
Was this review helpful? [ YES ]
2 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Feb. 7, 2010
I'd give these about 4.5 stars. They were a nice snack for my son's class: kid-friendly but not chock full of sugar! I did cut back on the sugar a bit and I bumped up the cinnamon and added just a little nutmeg. They were nice and soft for about a day after I baked them, but they hardened fast - so eat them quickly! If yours turn out as well as mine did, they won't last long. Thanks for sharing this recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Nov. 11, 2009
We really enjoyed this recipe, although I changed it a bit. I tripled the given spice mixture for 4 quite large breast halves and used fresh thyme and parsley (substituting tablespoons for teaspoons for all fresh herbs), along with jarred garlic instead of garlic powder. I made the spice mixture into a paste with about 2 T of lime juice. Instead of cooking it on the stovetop, I baked the chicken into a 9"x13" pan. I coated the pan with a tablespoon of olive oil, put in the spice-coated chicken, put about a T of butter in small chunks around the chicken, and put a center-slice of lime on each chicken breast. I covered it with foil and baked it at 350F for 10 minutes; then poured a mixture of a half a cup of chicken broth, 1 T lime juice, some paprika, garlic, crushed red pepper, black pepper, and onion powder mixed together over top of it. I baked the chicken for another 30 minutes and it came out wonderfully moist and delicious, with a lovely spicy but not hyper-hot taste. I do think I may add a bit more lime juice next time, but my husband and I both really enjoyed this. There was plenty of sauce left to dress our rice and veggies!
Was this review helpful? [ YES ]
1 user found this review helpful

Carrot Cake III

Reviewed: Nov. 9, 2009
I wish we could give stars by half steps instead of whole ones. I give this recipe 4.5 stars. I did add about a cup of crushed pineapple to help make it more moist (I cut the oil back to 1 C and will cut to about 3/4 C next time) and I substituted wheat flour for half of the all-purpose. I also added some ground ginger and a small amount of nutmeg to perk up the flavor. My husband the birthday boy loved this, as did everyone who tried it. Thanks for a delicious recipe! This one will stay in my permanent file.
Was this review helpful? [ YES ]
0 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Nov. 9, 2009
I liked the basic recipe behind this, but I did have to make a few modifications, so that's why I'm giving this a 4 out of 5. You can definitely cut back on the sugar and oil (I cut the sugar to 1 C, half brown & half white, and the oil to 2/3 C). I added double the pumpkin, and substituted wheat flour for all-purpose. I also added 1 tsp ground ginger , 1 tsp vanilla, and 1/4 tsp nutmeg to help enhance the flavor. Obviously my changes made the bars different from the original recipe, but judging from how mine turned out (they were wonderfully moist, had just enough sweetness, and were very happily devoured!) I believe the non-modified version would have been good, if perhaps a little sweet and greasy. Thanks for a nice autumn recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Scrumptious Frosted Fudgy Brownies

Reviewed: Sep. 5, 2009
Holy jumping cats! These are UNBELIEVABLE! I made these for my husband to take to work as a weekly treat and they were gone within an hour and a half! I tried one at home first and it was the deepest, darkest, most chocolaty brownie I've ever had. And the icing - it's a bit of a production, but it is SO WORTH IT. I had to work hard to keep myself from just gobbling it down with a spoon! These brownies received rave reviews from all of my husband's coworkers. I do recommend using good quality chocolate for the icing - I used Ghiradelli - because the taste of it comes through so strongly. Thanks so much for sharing this recipe, Celeste!
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Swedish Apple Pie

Reviewed: Sep. 3, 2009
This was an interesting recipe. I definitely agree with other reviewers about the need for additional spice. I used 1 tsp cinnamon, 1/2 tsp allspice, and 1/8 tsp nutmeg in the crust; 1 tsp cinnamon, 1/3 or so tsp allspice, 1 T. white sugar and 1 T. brown sugar for the apples. We're cinnamon freaks, so that might be a bit much for others. I followed the advice of earlier bakers and only softened my butter rather than melting it; I ended up having to press my batter piecemeal into the pan to create the top crust. As the recipe specified, I didn't put in a bottom crust, and while it definitely made things easier, it was a bit odd when people ate it. In some ways, this was almost a cobbler rather than a pie. It's a nice change, though, with a couple of minor additions - and a lot easier than wrestling with pie crusts! Thanks for sharing the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Beer Brats

Reviewed: Sep. 1, 2009
These were okay, but nothing to get really excited about when we tried them. The onions were good. I'll stick to my old way. Thank you anyway.
Was this review helpful? [ YES ]
2 users found this review helpful

Jacky's Fruit and Yogurt Muffins

Reviewed: Aug. 9, 2009
I wish you could give rating in half-star increments! This is a 4.5: great recipe, lots of potential for different variation. I tried blueberries and about 2 tsp. of lemon zest, which turned out beautifully. The tops were a little sticky, but my family and I like our muffins that way, so it worked out fine for me! These were lovely and moist even though I used plain nonfat yogurt. I did add 2 T. of skim milk to loosen the batter just a touch. Next time I'll lower the sugar to half a cup and use whole wheat flour for half the all-purpose but I can definitely live with just 4 T. of butter for a dozen great muffins! Thanks for sharing.
Was this review helpful? [ YES ]
0 users found this review helpful

Pasta e Olio

Reviewed: Aug. 6, 2009
This is not an exciting recipe, but it's not meant to be. It is a lovely food to pair with a strong taste. One of our favorites is the Spicy Oven Fried Chicken recipe from this site - serve that chicken over lots of this pasta an all will be right with the world.
Was this review helpful? [ YES ]
2 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 6, 2009
MY HUSBAND LOVED THIS! I made it as his Father's Day food gift, as he's a Key Lime pie freak. I made it in the middle of the night so he wouldn't know what I was doing! It turned out beautifully and is so creamy and rich! I did use bottled key lime juice, as I don't have a juicer and hand-juicing that many limes is beyond me, but it tasted wonderful anyway. The zest really makes this work. I baked mine for about 10 minutes both times I made this and that worked out just fine. I'm a total pie novice, but this was...well, a piece of pie, I guess!
Was this review helpful? [ YES ]
0 users found this review helpful

Summerly Squash

Reviewed: Aug. 6, 2009
This has been very well received amongst my family members. My father in particular loves this over angel hair pasta, and coming from an Italian man whose mother is a marvelous cook, that's quite a compliment! I make this using fresh herbs - a little parsley thrown in with the rest gives it a nice taste. Thanks for giving me another way to use my insane kitchen garden harvest!
Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Zucchini Cake I

Reviewed: Aug. 6, 2009
I'd give this about 4.5 stars. It was lovely and moist, just the way you'd expect a zucchini bread or cake to be. The spice taste combined with the chocolate was a little odd, but in a good way. The only thing I might do differently next time is add more chocolate elements to this, so that the chocolate taste can hold its own against the spice. It's an unusual, refreshing recipe - thank you for sharing!
Was this review helpful? [ YES ]
3 users found this review helpful

Summer Squash Bread

Reviewed: Aug. 6, 2009
I'm awfully sorry to give a bad review, especially to a recipe I tried with such high hopes. I gave this two different tries, with a large squash and a few very small young ones. In neither case was this bread anything other than dry and crumbly. I had everyone in my local extended family try this and I ended up with the same reaction from all of them: they didn't like it. I did substitute with applesauce for part of the oil, but there's no way that should have changed things to this degree. For what it's worth, I did reduce the nutmeg down to 1/4 tsp and after that, I thought the spice taste was good. Sorry.
Was this review helpful? [ YES ]
3 users found this review helpful

Chicken with Garlic, Basil, and Parsley

Reviewed: Aug. 5, 2009
We enjoyed this recipe, although I used fresh herbs in place of the dried ones, which I think were a lot more flavorful. I used tablespoons of fresh in place of teaspoons of dried herbs. We're also not huge tomato people, so I used a little bit of diced tomatoes and some diced onions on top of the chicken. I might use some chicken broth in the pan next time for a little sauce to pour over rice or pasta. Overall, this was a nice recipe.
Was this review helpful? [ YES ]
42 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 5, 2009
This recipe has received top ratings from everyone to whom I've given some: family members, friends, neighbors. The bread is really moist and the blueberry flavor isn't overpowered by any other tastes. The recipe also responds well to substitutions, like whole wheat flour for white and applesauce for part of the oil. I've also cut the sugar back to a cup and a half without anyone even noticing, including my picky 3-yr-old! Thanks for sharing - now I have something new to do with the zucchini my garden seems to be producing on an hourly basis!
Was this review helpful? [ YES ]
5 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Jun. 6, 2009
I'd give this a solid 4 stars. It's a good base recipe, but I strongly advise following the other reviews: bump up the number of eggs by 1, use oil rather than shortening, and increase the amount of milk and sugar to 1.5 C and 2 C, respectively. This was the first time I'd ever made a cake from scratch, so I did a trial run, as I was making it for my mother's birthday. It was sensitive (I dropped a pyrex measuring cup while it was baking, aaugh!) and it came out a bit dry. So on the second run, I added 1/3 C of sour cream and it made for a much lighter and more moist cake. Both times, it took longer to bake than specified. This is a decent beginning recipe, so thank you for sharing.
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Jun. 6, 2009
This is a real keeper for my crew. I've made it several times, only with split boneless skinless chicken breasts. However, I don't broil it, as I hate that kind of mess. It comes out nicely when I bake it for about 30-35 min on 375. I also make a double batch of the sauce, coat the chicken when it goes in, baste at the 10 and 20 minute mark, and then dump in the rest of the basting liquid into the pan during the last round of basting so it has time to pick up the flavors and cook through. That way, we have a sauce for the pasta or rice I usually make to accompany this dish. Thanks for sharing!
Was this review helpful? [ YES ]
2 users found this review helpful

Never Fail Pie Crust II

Reviewed: May 5, 2009
This recipe totally bombed for me - the instructions were unclear and I ended up with dough that was virtually useless. I can count the number of recipes that have reduced me to tears on the fingers of one hand, and this is one of them. Oddly enough, I found a very similar recipe in an old cookbook that worked really well for me, but again, the instructions were much clearer.
Was this review helpful? [ YES ]
1 user found this review helpful

Spicy Oven Fried Chicken

Reviewed: May 5, 2009
This recipe is fabulous when it's baked on a raised rack, rather than the more complicated (and less healthy) original way. It's a major hit in my household, especially when I substitute our home-grown and -dried insanely hot crushed pepper flakes for the cayenne pepper. I've also tried several hot sauces for the buttermilk marinade and my family likes the BW3 Wild sauce best. Thanks for sharing!
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States