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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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183 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Feb. 25, 2011
Two words: fantastic and easy. I took the advice of other reviewers and rubbed the chicken on the outside and inside the skin with a mixture of olive oil, salt, pepper, paprika, garlic powder and poultry seasoning. I set the chicken in the slow cooker on a bed of celery, onions and carrots and two cups of stock. Chicken was so tender and flavorful - def a keeper! Bon appetite!
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12 users 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

Colleen's Slow Cooker Jambalaya

Reviewed: Feb. 25, 2011
Followed the recipe as directed and it was a hit. The only changes I made was using turkey sausage and I added half a cup of rice with half a cup of broth and half a cup of water to cook it in and it turned out wonderfully. Bon appetite!
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7 users found this review helpful

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

Marinated Greek Chicken Kabobs

Reviewed: Feb. 20, 2011
Excellent! Used regular organic greek yogurt and added tomato paste and basil like other reviewers suggested and marinated overnight. I then seasoned roughly chopped red onion, mushrooms and green peppers with salt and steak seasoning and skewered them with the chicken and grilled on the BBQ. Turned out fantastic!
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6 users found this review helpful

Korean Cucumber Salad

Reviewed: Nov. 26, 2010
Great recipe to start from but I thought it was too vinegary - I toned down the vinegar by a little bit, added brown sugar and sesame oil and it was a great side dish to the Korean BBQ marinade chicken and the Bulgogi from this site. Yum!
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5 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 15, 2008
Great recipe but turned out a little on the dry side. I would recommend doubling the amount of mushrooms, thyme, bay leaves, balsamic vinegar and broth (and letting it simmer for about 18 min rather than 10 at the end). That way, you can cook up some mashed potatoes and lay a piece of chicken on top and then drizzle the sauce on top on the plate. I would also recommend cutting the garlic into quarters so that more of the flavor is absorbed and can also be eaten with the mushrooms and sauce, otherwise the cloves/chunks are little overwhelming. Great recipes and will definitely make it again.
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4 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Nov. 16, 2008
Great recipe! I also grilled my chicken on the George Foreman grill but I didn't close the lid on the chicken in first 15 min because I didn't want to dry it out. Chicken came out tender and moist which was great! I also doubled the sauce to dip the chicken in and made cajun potatoes to dip. I wouldn't change a single thing about this recipe except that for the steak sauce, use a good hickory smoked BBQ sauce to give it that extra oomph. Bon appetite!
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3 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 15, 2008
This was a great tasting cheesecake but I also think a few changes needed to be made. First, to reduce the fat content, I used low fat philly cream cheese and there is absolutely no difference in taste. Second, add an extra nuttier taste to the crust by brushing it with whipped egg white and baking it in the oven at 375 for 5 min. Last, I added extra cinnamon, nutmeg, cloves and vanilla to punch up the taste, especially in the pumpkin layer. I followed the recipe to a tee the first time and found it just a tad bland but after I added an extra pinch of nutmeg, cinnamon and cloves, it tasted much better. If I could give 4.5 stars, I would've! Bon appetite!
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3 users 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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3 users found this review helpful

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

Slow-Cooker Pepper Steak

Reviewed: Dec. 20, 2010
Not good at all. My search for a pepper steak continues.
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2 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Aug. 12, 2010
Great and easy recipe to follow! I liked the addition of soy sauce and worcestshire sauce that other reviewers suggested to give some tang to the meat. I used one egg with egg yolk and lots of panko bread crumbs to bring it all together. I also used dry parsley and it still came out great. I suggest putting some finely grated ginger in as well to give it that extra special touch. This has become a staple recipe for the family this summer!
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2 users found this review helpful

Spinach and Potato Frittata

Reviewed: Aug. 23, 2009
I think many adjustments had to be made. First, 6 potatoes are just too many, even if they are small. I think if you're cutting/slicing the potatoes and you reach 2 cups, that should suffice. Also, just putting the potatoes on the stove for 10 minutes covered just makes them burn. If anything, add a 1/4 to 1/2 cup a water. I also added basil and paprika as this recipe is quite bland. I would add much more spinach and garlic. Also, I had to finish this in the broiler for 5 minutes as the top was not cooked through. Also sprinkled some parmesan cheese on top for extra flavor. It's good basic recipe but needs much tweaking and can be good for all sorts of veggies. Bon appetite!
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2 users found this review helpful

Chai Tea Mix

Reviewed: Mar. 1, 2009
I used Splenda instead of sugar and cut it down to 2 cups. I added all of the spices as dictated by the recipe plus the extra allspice and nutmeg and it was amazing. I didn't add the pepper as I wasn't too keen on it since it was my first time making it. I also used fat free skim milk powder and it worked out great. I didn't have a coffee grinder so I used my magic bullet and it grinded well enough. The only issue I have is that the tea floats around - next time I will mix everything but have tea bags instead. Enjoy!
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2 users found this review helpful

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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2 users found this review helpful

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

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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2 users found this review helpful

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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2 users found this review helpful

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