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Pumpkin Wheat Honey Muffins

Reviewed: Sep. 13, 2012
I made these using the substitutions recommended by other reviewers with one cup of pumpkin and using applesauce instead of oil, but found them to be overly dense and doughy (no matter how long I baked them). I will try them again as per the original recipe, since it looks so promising. There is no distinction between using regular whole wheat or whole wheat pastry flours, but I think I may try the pastry flour.
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Zucchini Brownies

Reviewed: Sep. 12, 2012
Don't let the thick conistency of the batter throw you! I prepared these according to the recipe and found there was no need for any changes. They were fudgey, but not at all heavy or dense, and were somewhat light and cake-like. Thanks for a wonderful version of a chocolate cake/brownie that's even better than the one I've made for years. I couldn't bear to frost these once I tasted them; they are plenty sweet enough by themselves.
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1 user found this review helpful

Rye Beer Bread

Reviewed: Sep. 12, 2012
I'm sure the flavor is greatly affected by the beer one chooses to use. I used a home brewed nut brown ale, and the bread was delicious. We sliced it while still warm to use for some pastrami sandwiches, and it was dense enough to hold up to the slicing, but not ovely heavy. I had not read through the recipe beforehand and didn't see that it required an overnight rest. So be forewarned that this is a two-day project. It's well worth the extra time. Thanks for a great recipe.
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5 users found this review helpful

Beef Tenderloin Asturias

Reviewed: Aug. 30, 2012
I needed a quick way to prepare some tenderloin and was thrilled to find this to try. The short ingredient list won me over, too. We have the Rogue Creamery nearby, so we had lots of blue cheese to use up. Since the flavor of the cheese is so intense, I used only about 2 oz., but found that enough to make the sauce very flavorful. I used some homemade dry Gewurztraminer, which worked beautifully. This is a keeper. Thank you for sharing it!
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1 user found this review helpful

Healthier Southern Peach Cobbler

Reviewed: Aug. 29, 2012
We have wonderful peaches here in Oregon, and I planned on making my usual cobbler when I had a surplus. I'm thrilled that I tried this recipe instead, which makes a superb cobbler. We all liked the balance between the topping and fruit and that it was not cloyingly sweet. I made the recipe as directed, but used only 1 TBS brown sugar on top. This is a recipe I'll share and make over and over. Thank you!
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6 users found this review helpful

Bacon Ranch Chicken Skewers

Reviewed: Aug. 7, 2012
Oh, my! These disappeared so fast, I barely got a taste! I used red curry paste, since that was all I had on hand, and I feared it might not mix well with the ranch dressing flavor. It was perfect! I didn't pat the chicken dry after marinating them, but left all the marinade on. The chicken was very moist and so flavorful! They were very easy, too! Thanks for a great recipe!
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4 users found this review helpful

Chocolate-Hazelnut Spread No-Bakes

Reviewed: Aug. 7, 2012
The flavor was great, though I couldn't taste the Nutella very well over the flavor of the peanut butter. I'm not sure it's worth the expense of the Nutella, since its hard to discern. I may just make my old tried and true no-bake cookies from now on, which are inexpensive and fool-proof. Be sure to check that the sugar is completely dissolved. My first batch came out very grainy and no one would eat them, though I cooked them according to the recipe times.
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6 users found this review helpful

White Texas Sheet Cake

Reviewed: Aug. 7, 2012
I've had a hard time finding a moist white cake recipe from scratch and hoped this one would be good, since I love the chocolate version of Texas sheet cake. It's a winner!! Thanks for a great recipe! I did make the cake as instructed, except I used buttermilk instead of sour cream. I topped it with my own homemade chocolate frosting to accomodate the teenage boys in the house. They had a hard time stopping themselves from eating the whole cake by themselves. I'll make this over and over.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 6, 2012
Thanks for a terrific recipe! It tastes and looks beautiful, making a great impression on our guests. I did cook this in an indoor rotisserie at 20 minutes per pound, which yielded such a moist, juicy chicken! The second time I made this, I rubbed the spice mixture under the skin, which flavored the meat a little more intensely. Great recipe!
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1 user found this review helpful

Lisa's Favorite Carne Asada Marinade

Reviewed: Aug. 6, 2012
Thank you, thank you, thank you for this wonderful recipe! Yes, the citrus flavors are slightly pronounced, but with the seasonings, it has a very balanced flavor. I marinated the meat overnight, and didn't pound it; I only pierced the meat thoroughly before marinating. I served this to guests, who stayed several extra hours at our house just to have the leftovers for dinner!
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1 user found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Aug. 2, 2012
I rather feared this would be a little bland, since the ingredient list didn't look too much different from many other recipes. Don't be fooled by the simplicity of the recipe! I did change things a bit because my son doesn't care for so many seeds. I cooked about 4 cups of raspberries for the sauce and removed the seeds from all. I did add about 1 TBS homemade berry liqueur to the sauce to zip up the flavor a bit. With three teenage boys in the house, the pan was empty by bedtime, and they were looking for more. Thanks for a great and easy recipe.
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1 user found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Aug. 2, 2012
I only had white wine in the house, since we can't drink reds, so the flavor is surely a bit different. Even with using the white wine substitution, this was tasty and easy. Love those crock pot recipes!
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1 user found this review helpful

Cherry Nut Cake I

Reviewed: Jul. 24, 2012
I was frankly dissapointed in this cake. It tasted rather oily, for lack of a better term. I did follow the recipe as written. I think the recipe is salvagable and will try it again with some substitutions.
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1 user found this review helpful

Cherry Crumble

Reviewed: Jul. 24, 2012
I needed a way to use up all the sour cherries on my tree, and gave this a try, making my usual homemade pie filling. My guests thought it was good. I found it just a little bland. I may try it again and add some sliced almonds to the topping. I did bake the crust a bit before adding the remaining ingredients to keep the bottom from becoming soggy. Thanks for a good recipe.
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3 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Jul. 24, 2012
We're fortunate to have the Rogue Creamery nearby and had some of their famous blue cheeses on hand in the freezer. This dressing/dip was wonderful served with some Buffalo chicken breasts, and when thinned down a bit, it was terrific on a salad. The particular blue cheese I used was pretty strong, so next time, I may reduce the amount by nearly half. I did whirl the ingredients in a blender to make it very smooth. Thanks for a great recipe - it's a keeper!
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1 user found this review helpful

Mulligatawny Soup I

Reviewed: Jul. 24, 2012
This is a fabulous soup! We all wished we had room for more. I had had a Mulligatawny stew/soup in a restaurant, and though that was good, this recipe surpassed the restaurant soup by far. I'm not fond of curry powder, and used red curry paste (to taste - about 1 tsp.) instead. I did substitute some cooked brown rice for the white rice, since I had some on hand. It was easy and relatively quick. This is certainly a step up from ordinary chicken soup! Don't be afraid of the apple; it suits the flavors perfectly. I used a Pink Lady apple. I'll make this again and again. Thanks for the great recipe.
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: Jul. 24, 2012
I've had similar recipes for years, but all the reviews encouraged me to finally make these bars. Three teenaged boys devoured them quickly, though I thought they were very rich and could only eat a small square. Very, very good. I did reduce the butter a bit, and they turned out just fine. I used half milk chocolate and half semi-sweet chocolate chips. Thanks for a great recipe.
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1 user found this review helpful

Milly's Oatmeal Brownies

Reviewed: Jun. 8, 2012
I was disappointed in these, I'm afraid. I found them to taste like a soft, bland, oatmeal cookie. They are edible, but I found them lacking in flavor. I did follow the recipe exactly as written, and did not add any chocolate chips or other additions. Perhaps that is what is needed for more flavor.
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2 users found this review helpful

Slow Cooker Enchiladas

Reviewed: Apr. 15, 2012
These were good enough to try twice, but I still felt that something was missing seasoning-wise. I will make again, but will tweak these with some home-canned jalapenos or some enchilada sauce. I used home-canned salsa, which is pretty sassy, but we felt it needed just a bit more kick. Thanks for a good recipe.
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2 users found this review helpful

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