Cupcake Recipe Reviews (Pg. 3) - Allrecipes.com (1373670)

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Boilermaker Tailgate Chili

Reviewed: Sep. 8, 2008
I thought the fat and cholesterol content of this recipe was just out of control so I made a few changes to make it healthier. Instead of ground beef chuck I used Yves ground round simulated beef. For those who don't like soy and can't give up the meat, try using ground turkey instead which is only about 1/3rd of the fat and cholesterol. Instead of regular italian sausage, I used spicy italian turkey sausage. I also added mushrooms to bulk up the chili and use less of the meat products. I also cut out the cheese and chips since it tastes great without these extra calorie items. With these changes, I don't feel so guilty eating this while watching Sunday and Monday football since it makes such a large portion! Overall, really great taste!
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Apple Crisp II

Reviewed: Feb. 6, 2008
I mixed the white sugar, flour, cinnamon and 1/4 tsp of nutmeg with the apples and cut out the water content - not needed since it is naturally very juicy. Use only Granny Smith apples or it will come out too mushy or too sweet. Cut down on the amount of brown sugar in the topping or mixed in with the apples - too sweet and drowned out the great taste of the apples. Also, double the topping and instead of melting the butter, cut it into the topping to resemble course bread crumbs for that crispy/crumbly top. For that special touch, add coarsely chopped pecans or any other nut you prefer - I added pecans and it was just delicious.
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Roasted Vegetable Lasagna

Reviewed: Feb. 6, 2008
Made a few adjustments and this lasagna turned out quite well: 1. added 3 more cloves of garlic to roasted veggies and instead of brushing everything on, I bagged mushrooms and eggplant together and zucchini with red pepper, then I poured in some olive oil and the minced garlic into each and mixed it all together and let it sit for several minutes. I then poured the two out into separate pans and baked as directed. 2. used 1 real egg instead of egg substitute (didn't have any around) 3. used regular dry lasagna and cooked it until it was almost done so it could cook the rest of the way in the oven 4. had to use more than 26 oz of tomato sauce - it was more in the range of 30-32 5. added more veggies to give it more substance - almost doubled it 6. used whole wheat lasagna to make up for the lack of meat
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Basil Chicken over Angel Hair

Reviewed: Feb. 1, 2008
Can be good but bland if you don't add extra garlic and fresh basil. I also added mushrooms since it seemed kind of boring without something else in the sauce.
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2 users found this review helpful

Roquefort Pear Salad

Reviewed: Feb. 1, 2008
Not a fan of blue cheese so I mixed in everything but. Turned out to be ok - nothing to write home about. I think even with the blue cheese, this salad would still be the same. Will continue to enjoy a lemon poppy seed dressing fr this site until i find something better.
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Garlic Chicken

Reviewed: Jan. 31, 2008
Added extra garlic and some italian seasoning and still came out a little bland. Will continue my search for a great baked chicken dish.
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Amber's Sesame Chicken

Reviewed: Jan. 31, 2008
Needed much more teriyaki sauce and honey then called for. Turned out ok but it really depends on the brand and type of teriyaki sauce you buy. Added an assortment of other veggies (mushrooms, red peppers, etc). The pan-frying was time consuming so watch out for this.
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Chicken Enchiladas I

Reviewed: Jan. 20, 2008
I first cut the chicken into strips and sauteed with 3 cloves of garlic, salt and pepper and then cut into cubes. I then sauteed the onions with a bit of olive oil before mixing everything else in. I took the advice of other reviewers and took out the tomato sauce, water and sour cream and substituted the Old El Paso chunky salsa in medium. I only mixed about 2/3 cup of salsa into the chicken mixture and just poured the rest overtop of the rolled enchiladas before putting in the oven to avoid the sogginess problem. I also added chopped red peppers and mushrooms into the mix and used a little bit more cheese to bring it all together. Instead of taco sauce, I used enchilada sauce which I poured overtop the salsa. Overall, quite good.
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Zucchini Patties

Reviewed: Jan. 19, 2008
I did what other reviewers suggested and salted the zucchini, washed it out and then squeezed it dry with a potato ricer, making the zucchini much easier to work with. I also added garlic powder and black pepper to combat the blandness. Although it tasted ok, I didn't like the end texture of this patty - it felt kind of gummy and too cheesy. I think if I ever make these again, I will use bread crumbs as well to give it a more solid texture and try to flatten them as much as possible.
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Ratatouille

Reviewed: Jan. 16, 2008
Bland. I would take the advice of other reviewers and cook all of the ingredients in a crock pot or convert into a spaghetti sauce. In order to make this edible, I would add at least another clove of garlic, a can of tomato sauce, some tomato paste, perhaps an extra tomato, add some oregano and basil. Would only make again with adjustments.
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Clark's Quiche

Reviewed: Jan. 13, 2008
I halved this recipe for 1 quiche and didn't have ham so just used bacon. I also doubled the amount of mushrooms and onions and used more spinach and fat free sour cream. Recipe still turned out really well. Baked it with Best Ever Pie Crust from this site and it turned out excellent. Will try with only ham next time to try and cut down on the fat content. A family favorite!
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Eggplant Parmesan II

Reviewed: Jan. 8, 2008
I sweated the eggplant slices by salting them, leaving them for 30 min, then washing them off and squeezing dry with paper towels. I used 2 medium sized eggplants which were enough for 9 inch baking dish if thinly sliced (1/4"). The slices have to be baked for at least 9 minutes a side to be nice and dry. The slices turned out well since the texture simulated meat which my meat loving family needed in order to eat it. I added mushrooms to my dish which I'm glad I did or else it would've been even more bland - I would recommend adding many more veggies to up the taste. I used Shake and Bake Italian crumbs instead of italian breadcrumbs since I couldn't find any and it turned out fine. I used Healthy Choice garlic and onion sauce but if you can, use homemade sauce since these bottled ones are so watery and bland. Overall, this recipe was good because it was healthy but needs much more to be excellent.
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Chicken Pot Pie IX

Reviewed: Jan. 1, 2008
This was not bad as long as the sauce portion is doubled and the veggie mixture is boiled in water with chicken boullion or in chicken broth plus garlic powder and pepper. Would be quite bland as is. P.S. - to save on time, use a veggie mix from your grocer's frozen section so that way you get pea, carrots, corn, beans, etc. Can also add any other veggie that you like and it'll still taste fine. I've tried potatos and broccoli and they both turned out well.
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Peanut Butter Cup Cookies

Reviewed: Dec. 24, 2007
Turned out quite well and the family members loved them even when I was indifferent. My mom actually liked them without the chocolate PB cups inside! I took some of the suggestions made by previous reviewers and here's what I thought: 1. Definitely refrigerate the cups before use 2. Do not wait for the cookies to cool a bit before inserting - the top becomes more hard and it cracks more as you try to insert the PB cups 3. Definitely cool the cookies in the fridge before removing from the muffin molds - the chocolate gets surprisingly melted as they sit in the cookie for a few seconds and I made the mistake of removing them right after I put them in and the chocolate gooey PB cups just got everywhere 4. You don't need to refrigerate the dough after making them into small balls - just pop em in and they're fine 5. Roll out the 40 dough balls before starting to bake - that way you can get the same size of cookie for all of them by adjusting the sizes of each one until they're roughly the same 5. Try with different types of chocolate or even without chocolate at all if you think these are too sweet
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Shepherd's Pie VI

Reviewed: Dec. 22, 2007
I followed the recipe as is for the most part and it came out fantastic! I preferred this without the worcestshire sauce that others have recommended and instead took the advice of others and added just a tablespoon and steak sauce and it came out wonderfully! I also mashed the potatoes with garlic butter rather than the regular stuff and it was really really good! Instead of the mashed carrots, I went with the frozen peas and carrots and mixed them in when the beef was simmering. My family couldn't stop raving about how good it was! Bon appetite!
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Best Ever Pie Crust

Reviewed: Dec. 22, 2007
Made it with a Chicken Pot Pie recipe from this site and it came out excellent. It's supposed to yield 2 pie crusts but I just made 1 thicker one and it was still quite good and I think went really well with the recipe since it was a little more moist. I brushed it with egg white - didn't know if that made a difference. I think I'd rather brush it with egg yolk next time. Great recipe! A keeper!
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American Lasagna

Reviewed: Dec. 16, 2007
Found it to be too soggy - lasagna tasted much better the next day when reheated in the oven. Will try looking for a better recipe.
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 16, 2007
Really great recipe and wished I was able to give it 4.5 stars instead since I think a few changes need to be made. First, you should really use white balsamic vinegar if you can - the traditional/brown gave it an unappealing colour. I would also recommend slicing the mozzarella into slices to place atop the bruschetta for melting since the shredded was everywhere and difficult to keep in place. Even better is if you broil the bread with the cheese atop first and then allow people to spoon as much bruschetta they want atop afterwards (like a dip). I also diced my sun-dried tomatoes and would recommend trying to get rid of as much oil as possible - the sauce was quite runny as it is. Other than that, this was a fantastic recipe and I will be making it for a potluck with these changes in mind!
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Cajun Chicken Pasta

Reviewed: Dec. 16, 2007
Turned out great despite having to make a few changes. I doubled the recipe and realized I only bought 1/2 of the cream so I used 1% milk for the remainder and then thickened it up by adding a tbs of flour and 2 tsps of cornstarch and letting it simmer for about 30 min while stirring every so often. I didn't have any garlic powder but had garlic salt and used that instead. I also didn't have Cajun seasoning so I used 1/2 tsp of garlic salt, 1 tsp of black pepper, 1/2 tsp paprika, 1 tsp of chili powder, a little bit of chili flakes and then added some hot sauce when everything had been mixed in together. Also didn't have any dried basil on hand so used 1.5 tsps of fresh basil which I thought was still great. Despite all of the changes, the pasta still turned out great. Really adaptable and definitely a keeper. Already had requests to make it again for Christmas!
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 8, 2007
Excellent excellent recipe! Whole family loved it and even when they were already full, they couldn't stop picking at it! Even the bf who hates vegetables ate a big plateful of it, saying, "it doesn't taste like salad so I like it!". Great balance of sugar and lemon juice. Definitely a keeper, definitely will be serving again. I would probably add another 1/2 cup of cashews and toast them as well to make the taste a little more robust. I would also up the number of pears to 2 and the cheese isn't needed. In fact, I think the addition of the cheese really takes away from its "refreshing" character.
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