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Chicken Enchiladas II

Reviewed: Jul. 15, 2001
Very bland. I don't know what everyone is raving about.
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Pico de Gallo Chicken Quesadillas

Reviewed: Jul. 15, 2001
Great recipe and you can vary the amount of ingredients as you go along and it'll still taste great. I get the bottled lime juice to cut the time of squeezing limes, I also use whole wheat tortillas to make it a little healthier and season the chicken with salt and pepper before pan fying it. I also used a tip I got from this site for flipping these suckers since my frying pan is about the size of the tortilla shells (about 10"): I put down one tortilla, sprinkle with cheese, put 1/2 to 1/3 of the veggie/chicken filling in, top with another layer of cheese and top with a tortilla. I do this with the heat a little lower than med. When it's ready to flip (I lift an edge to check), I stick a large 10" round plate on top and flip the quesadilla so that the pan ends up on top and the quesadilla on the plate. I then slide the quesadilla back into the pan (of course with the uncooked side down). When that side is ready, I just flip again onto the round plate and cut with a pizza/round cutting knife while the quesadilla is on the plate. So easy!
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7 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Feb. 17, 2002
Great recipe! When I was making the batter, I was really afraid it wouldn't turn out as the batter was quite dense and hard to mix but it turned out really well. I increased the amount of blueberries and also added some lemon extract. I didn't taste too much of the lemon so I think I will add lemon zest next time. I didn't add the crumb topping on top as my family doesn't like things too sweet and it turned out well. Thanks for the great recipe!
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Banana Bread IV

Reviewed: Feb. 23, 2002
the bread tasted great but was a little soggy in the middle...
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2 users found this review helpful

Best Carrot Cake Ever

Reviewed: Mar. 4, 2002
This carrot cake would have been much better if it were a little less moist... i suggest draining the carrots first before adding to the brown sugar.
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1 user found this review helpful

Tzatziki Sauce

Reviewed: Mar. 5, 2002
this sauce turned out runny even though i strained the cucumbers and the yogurt overnite. is there something im doing wrong? all in all, the taste turned out ok.
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8 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 16, 2003
Cookies were great but i substituted margarine for the shortening and 2 tablespoons of cinnamon to make up for the cloves! I would recommend dropping them in tablespoon fulls and flattening them a bit first before putting in the oven or else they end up kindy puffy and dinky!!
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Deep Dish Brownies

Reviewed: Feb. 10, 2007
Made it for my work and it got rave reviews! I didn't change the recipe and actually liked that it was a little more cakey than brownies are normally. I sprinkled mini chocolate chips all over the top instead of using icing and it turned out fantastic. Will definitely make it again.
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Perfect Baked Potato

Reviewed: Feb. 19, 2007
Agree with other reviewers that 300 degrees is not enough. I only wanted to make one so I stuck my potato in the toaster oven at 360 degrees for an hour and half and it came out perfect. It was a small potato as well so for bigger potatoes I recommend turning it up to 400 for an hour and a half.
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1 user found this review helpful

Holiday Chicken Salad

Reviewed: Nov. 26, 2007
This recipe on its own was too sweet. I think toasting the pecans before adding them in really helps. I also chopped the chicken into cubes before placing them into a pot to cook with chicken stock, salt and pepper really upped the taste. I would recommend adding green, not purple, grapes to this recipe so there's the extra tartness to it. I also used low fat miracle whip to lighten up the calories and fat content and it still tasted good. I think finely chopping all of the ingredients really helps when making this into a sandwich rather than a salad. Next time I'll try to add some granny smith apple into it to see if I can get a tangier chicken salad.
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Jen's Heavenly Egg Salad

Reviewed: Nov. 26, 2007
Lemon juice was too much and not needed. Enough of the flavoring comes from the 2 types of mustard. I added finely chopped celery and pickles to give it a little more substance. You don't have to follow the recipe to the tee - you add as much mayo or mustard as you want and keep adding veggies until the desired consistency. Good as a template recipe though.
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Roasted Cajun Potatoes

Reviewed: Dec. 2, 2007
I used russet potatoes and cut them into wedge-like fries and baked them on a greased cookie sheet. Turned out quite well but I had to lower the temperature to 350 degrees and toss them every 15-20 minutes or else they burned. Shallots always turned out burned however I cooked them so I just brushed them off before serving. Would have given it 5 stars if it wasn't for the shallot problem. Update: I used sweet potatoes and yams for this recipe and it turned out great!
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Won Ton Wrapper Appetizers

Reviewed: Dec. 8, 2007
I only used the wonton portion of this recipe and actually filled it with the southwestern egg roll recipe. Turned out great except I had to waste a bunch of wontons since they folded on each other during the initial heating and they browned too much. I think they need to be baked for lesser time and filled with some type of dry bean to help maintain its shape.
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3 users found this review helpful

Southwestern Egg Rolls

Reviewed: Dec. 8, 2007
I cut out the spinach and put the rest of the contents in the wonton wrappers I made from the Wonton appetizer recipe I got from this site. Overall turned out very well but instead of mixing the cheese in with the rest of the ingredients, I just sprinkled the cheese on top and baked for a few minutes to melt and it turned out great. i cut out the spinach because I think it would've been too soggy for my wrappers. Instead of frozen corn, I used the canned corn and it still turned out well. Spicy so if you want it a little more mild, definitely cut back on the jalapenos. Overall great recipe and will make again!
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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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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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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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3 users found this review helpful

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

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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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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