icook Recipe Reviews (Pg. 1) - Allrecipes.com (13930936)

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Mango-Pineapple Chutney

Reviewed: Sep. 23, 2009
Delicious! Like every recipe, I made some changes to fit my family. You can do pretty much whatever, but for ease, I'd use a can of pineapple tidbits - soooo much easier and just as tasty. It has just enough zing to it.
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36 users found this review helpful

Sun-dried Tomatoes I

Reviewed: Mar. 13, 2011
So good! Most sun-dried tomatoes are soaked in oil, but I was looking for a more low-fat recipe. I diced them, brushed them with olive oil, and sprinkled with Italian seasoning and black pepper. Yummy. Here's one thing that you can do with them: take your favorite bread/roll dough, roll out in a rectangle like you would with cinnamon rolls, then brush with a little olive oil or melted butter. Sprinkle 3/4 cup of these on and maybe some grated Parmesan, and roll up, jellyroll style. Cut with dental floss. Place in a baking pan, sprinkle with Parmesan, and cook at 350 for 20 minutes.
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29 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 11, 2010
I'm wavering between three and four stars, but I decided to err on the side of generosity. :) I made some changes to the directions which I find easier: cut the tops and bottoms of the sweet potatoes and bake them on a cookie sheet in your oven for about an 1 hour and 30 min. No need to preheat the oven, just turn it directly to 350. Once they come out of the oven and cool a bit, take the skin off by slicing the skin (which should have sort of separated from the potato) down the middle (like you would a hot dog bun) and peeling it off. I think it's so much easier to take the skin of after you bake them. From there, mash them up with the sugar, butter (I used about 3 Tbsp), orange juice, and cinnamon. Follow the rest of the directions from here. :) Bake for approx. 20 minutes in the preheated 350 F oven. Yummy.
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25 users found this review helpful

Razzy Blue Smoothie

Reviewed: Aug. 24, 2010
I'll admit I was skeptical about the combination of grape juice and buttermilk, but I was pleasantly surprised! Neither of the flavors were overpowering, but you could still taste them! :) I left out the almonds due to an allergy and I subbed fat free vanilla yogurt for the raspberry yogurt. Update: I made it today using 1 cup nonfat plain yogurt, 1 Tbsp. sugar, and tossing in a few raspberries. Delicious! Thanks again for a wonderful smoothie recipe!
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25 users found this review helpful

LaVanda's Fried Chicken

Reviewed: May 12, 2009
This is a great fried chicken recipe! Talk about easy!! Instead of the black pepper and the garlic salt, I did seasoned salt and garlic powder. I cooked the chicken in the oven instead of a pan. Yummy!
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21 users found this review helpful

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Nov. 23, 2010
Delicious muffins. I took the advice of other reviewers and left out the white sugar. They would have been too sweet with it. I used cranberries instead of the raisins and pecans. They complemented the pumpkin very well.
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19 users found this review helpful

Turkey Breakfast Sausage

Reviewed: Nov. 21, 2009
Absolutely wonderful. I was amazed at how much this tasted like pork sausage! The only thing I did differently was to add a 1/2 tsp. sugar, a shake of rosemary, and some crushed red pepper flakes. I doubled the amount, but I wish now that I had tripled it! I saved most of it for my Thanksgiving cornbread and sausage stuffing. A keeper for sure!
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15 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Dec. 10, 2010
These pancakes were only okay. They were lacking flavor. Next time, I'm adding more salt and sugar, which should fix that problem.
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9 users found this review helpful

Nectarine Blush

Reviewed: Sep. 21, 2010
I would give it five stars, but I didn't think that was fair considering that I changed the recipe some. I took CC's advice and chopped the nectarine up, froze it and then used half OJ and half buttermilk. The buttermilk would have been overpowering if I had used the full cup. (and I love buttermilk!) So the recipe, as is, would be good, but not something I make again. With those changes, it is now my all-time favorite smoothie!
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9 users found this review helpful

Green Smoothie

Reviewed: Sep. 19, 2010
Maybe the coconut oil has something to do with the taste. I left that out and I used spinach, which I thought would be easier to cover up. Now I'm not so sure. It tasted like lightly sweetened liquid spinach. So even thought it gets two stars for health, I'm not going to make it again.
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9 users found this review helpful

Soft Pretzels with Mustard

Reviewed: Feb. 19, 2011
Absolutely delicious. However, I would leave off the salt next time as they were much too salty when done. Next time I'll use sesame seeds for a topping.
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8 users found this review helpful

Merenges

Reviewed: Nov. 22, 2010
These were very good. I wasn't sure if the recipe meant granulated white sugar or confectioner's sugar, so I used 2/3 cup of each. It worked perfectly. Here's a few tips: 1) use any citrus zest you have on hand--I used a 1/4 tsp. lime juice and a 1/2 tsp. orange zest. 2) If you don't have cream of tarter, use 1/2 tsp. white vinegar. 3) Don't even think about not using parchment paper. At least grease the cookie sheet. :) If you don't, the meringues will stick something awful to it. I learned from experience. :D
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8 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Nov. 18, 2010
Yummy recipe. I'm sure it is delicious with that much butter, but I just used a tablespoon and it came out just fine. The cooking time is way off, too. I ended up cooking it for about 45 minutes.
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8 users found this review helpful

Cinnamon Sour Cream Biscuits

Reviewed: Nov. 18, 2010
We loved these! They're a new family favorite. To make them lower fat, use fat free sour cream, fat free milk, and only 1/4 stick reduced fat butter. Yes, they will not be the ultra flaky, really really yummy kind, as I'm sure they would be if you made them the way the recipe states, but if you're on a low-fat diet, then give it a try this way! They are amazing! (Oh, and one *little* thing I changed was to use white whole wheat flour instead of the all-purpose. Works great.)
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8 users found this review helpful

Portuguese Sweet Bread I

Reviewed: Apr. 28, 2010
The best basic bread I've tried yet. I didn't have any bread flour so I used half white whole wheat flour and half all-purpose flour and added to that about 4 tsp. wheat gluten. For those of you who don't have a bread machine: heat the milk in a saucepan until it reaches 115 degrees F (the liquid in yeast breads should be 105-115), then mixed it with the yeast and sugar. Let sit for 10 min, or until foamy. Mix with flour and salt. Add the egg and margarine (I used a mixture of canola oil and butter, 50/50). Stir until dough *sort of* comes together. Dump dough out onto a floured counter; knead a few times, or until dough comes together. Let rise in the mixing bowl for 1 hour. (I cover the bowl with a damp towel I heated in the microwave.) Preheat oven to 350 F. Check the dough; it should be doubled in size. When poked, it should leave a nice indentation of your finger, not spring back. Gently dump the dough out on the counter and gently shape. Place in a greased (I used metal) bread pan (I think it was a 9x5) and bake for 30-32 minutes. Take out of pan. Let cool for 5 minutes (if at all possible; I didn't because my mouth was watering) and slice. This bread was fabulous. I didn't really change the ingredients at all (except the flour), just the instructions. Thank you for a great recipe!
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8 users found this review helpful

Garden Pasta Salad

Reviewed: Jul. 11, 2009
This was very good. I made a couple of changes: I didn't have celery or green bell pepper, so I left those out. I thought the dressing was overkill so I used about 4 oz. instead and I didn't have the Red Gold tomatoes with all the seasonings so I substituted 3 fresh basil leaves and about a tbsp. fresh parsley. The recipe is very forgiving, so make it any way you want! One last thing, if I put in the carrots in at all next time, I'll be sure to shred them. Sorry if I sound like I'm complaining. I'm just saying what I did differently!
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8 users found this review helpful

Minty Cucumber Salad

Reviewed: Jul. 26, 2011
Good, solid recipe. IMHO, it only needs about half the oil and double (or even triple) the orange zest. (It really depends on your tastes; I like my salads zing-y.)
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7 users found this review helpful

Herb Crusted Pork Tenderloin

Reviewed: Nov. 28, 2010
I admit it, I cheated. I used those nice pre-sliced pork tenderloin pieces and baked it for about 17-20 minutes. Wow! The only other change I made was to use oil instead of butter. It was so good. Thanks, CC, for a wonderful recipe!
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7 users found this review helpful

Peachy Tossed Salad

Reviewed: May 19, 2010
One of the very best salads I have ever had. I left the feta cheese out because it is high in saturated fat, and I used those yummy Dole sliced peaches in the plastic container with the blue lid (24.5 oz) b/c peaches aren't in season this time of year (tip: rinse before using--it gets all the syrup off). The only other change I made was to use store-bought poppy seed dressing :) because I had it on hand. Delicious! It goes in my recipe scrapbook! :)
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7 users found this review helpful

Manicotti Pancakes II

Reviewed: May 17, 2010
Very good recipe. Tastes like pasta. For a lower-fat version, I used 2 egg whites and 1 egg. Yum!
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7 users found this review helpful

Displaying results 1-20 (of 93) reviews
 
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