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Frozen Strawberry Yogurt

Reviewed: Aug. 17, 2008
I didn’t make a fat-free version and I also used two fruits. Here’s what I used: nonfat vanilla yogurt (instead of plain); 1 cup pureed nectarines and 1 cup pureed strawberries (because that’s what I had that was ripe); regular fat sweetened condensed milk (instead of fat free); 1% milk (instead of nonfat); and a generous 1-½ T of vanilla. I also mashed up some more strawberries and folded them into the mixture before pouring into the ice cream maker, which added small chunks of fruit in the final product. Instead of saving the extra for freezing later, I put it in a blender with assorted frozen berries and oj and made smoothies for my kids. Everything tasted great! It was pretty creamy and I would like to try to find some condensed milk that is low-fat next time, instead of either nonfat or regular. I also need to follow the part about only filling the freezing container 2/3 full. I filled it more than that and it expanded and started to overflow, so I stopped the freezing cycle about 5-10 minutes early.
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31 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Dec. 21, 2008
I made the following changes: dark chocolate chips (instead of semisweet); 15 oz. can garbanzo beans (instead of 19 oz.); generous ½ cup organic sugar (instead of ¾ cup); 1 t baking powder (instead of ½ t); Pamela’s WF/GF Baking & Pancake Mix on pan (instead of flour). . . Also, I added 2 T butter and 1 ½ t vanilla to the melting chocolate and I added ½ cup unsweetened apple sauce to the bean mixture. Result: moist, more dense than cake, desserty without being too sweet, good with vanilla frozen yogurt. . . definitely satisfied my craving for holiday baked goods. It was crumbly (not a big deal). I didn’t taste the beans. Next time I’ll reduce to ¼ c applesauce (experiment with consistency) and, if I’m baking it for others, will either use some semisweet chips or use more sugar to sweeten it up a bit.
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13 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Dec. 29, 2008
I used 1/4 cup olive oil and 1/4 cup butter because I couldn't imagine how dark meat like thighs would do with a whole stick of butter. Added about 1/2 pound thickly-sliced mushrooms on top, basted everything with the sauce, covered with foil, baked at 375 for 30 minutes. Then I removed some of the liquid from the baking dish and broiled a few minutes on each side until brown. Didn't taste the parsley at all, so I will experiment with other spices such as the ones recommended by other reviewers. Garlic was milder than I expected, which was good for my kids (and also my co-workers the next day!). Husband suggested adding honey or teriyaki or something to sweeten it a touch. I liked it just as it was. Basic, simple, and good.
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5 users found this review helpful

Maple Bacon Pancake

Reviewed: Apr. 29, 2010
This was a hit in my household! I followed other reviewers' advice and made a few minor modifications: 1) mixed all of the bacon into the batter and none on top; 2) omitted the sugar; 3) used most of the cheese in the batter (about 1 cup of shredded jack/cheddar) and then about 1/4 cup + of mozzarella for the topping; 4) baked it at 375 degrees for 20 minutes, then an additional 5 minutes after adding the cheese. Served it with scrambled eggs, fruit smoothies, and the rest of the bacon. Yum! And no syrup or butter needed on top. NEW NOTE: I used Pamela’s GLUTEN FREE baking mix this time & it was at least as good as w/Bisquick. I also think this recipe feeds FOUR, but maybe we're just big eaters! :-) QUESTION: Has anyone ever made this recipe in muffin tins or in a 9” x 12” pan? If so, what temp and for how long? My kids would like to start having it in the morning before school and I want to make a few batches at once. Thanks!
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3 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Dec. 26, 2010
This recipe was outrageously easy and the end result was fabulous! I used a box of Trader Joe's Peppermint Jo-Jo's with white chocolate chips and put red sugar sprinkles on top to be festive for the holidays. Everyone loved them and I've referred a bunch of people to this site. Even the guy who said he prides himself on his peppermint bark made a point of finding me to say "This is brilliant!" My kids are looking forward to trying lots of variations, starting with peanut butter cookies and chocolate chips.Thanks for sharing the recipe. It's a definite keeper.
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2 users found this review helpful

Pesto Chicken

Reviewed: Apr. 13, 2013
This was delicious and so easy! Definitely a keeper. Everyone in the family enjoyed it, which does not happen often enough! The only thing I changed was to reduce the cooking temp to 350 and then I cooked a few minutes longer. I store my homemade basil in the freezer in ice cube trays and I used a hefty half ice cube size of pesto on each breast. Thanks for the recipe!
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1 user found this review helpful

Sugar Snap Peas

Reviewed: Apr. 13, 2013
Simple and elegant! I wasn't sure what to expect because it seemed so basic and I sure was pleasantly surprised. I didn't have shallots on hand so used chopped sweet yellow onion and it worked great. Thanks for the recipe!
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0 users found this review helpful

Best Bread Machine Bread

Reviewed: Aug. 11, 2008
4 1/2 stars! I followed the advice of reviewers and added 1/2 t more of salt. I also used 1/2 cup whole wheat pastry flour and 2 1/2 cups unbleached bread flour. My family thought it was delicious! I also liked that it was very easy to make, inexpensive, and used ingredients we usually have on hand. My kids would have liked a softer crust, but I may just need to experiment with my bread machine settings.
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