smviolante Recipe Reviews (Pg. 1) - Allrecipes.com (14250901)

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Grandma's Corn Pudding

Reviewed: Nov. 29, 2012
TOO EGGY. My aunt makes a corn casserole for Thanksgiving that is absolutely scrumptious! Positively one of the best things I have ever eaten and definitely on my top five list for favorite foods. BUT I DON'T HAVE THE RECIPE!!! Aahh! My mother originally had it, but gave it to my aunt to make, now I have to wait for it to come back around to our house. But I couldn't wait, I needed to find the recipe STAT, so I came to almighty Allrecipes.com and found a few options. I knew this particular recipe was NOT what I was looking for, but decided it couldn't hurt to try and thought I might actually like it better than what my aunt made.... NOPE. It is definitely too eggy. I'm not sure if it's my oven or what, but the hour was a little much. The sides crisped up in no time and by fourty-five minutes I was pulling it out of the oven wondering if it was supposed to be so brown on the edges. The flavor was bland anyway and there was a little too much corn in my opinion. Next time - there wont be a next time, but I mean hypothetically - less eggs and the 11 oz can of whole kernel corn should do just fine. To substitute a subraction of eggs, I've found many alternative recipes that use either more milk, heavy cream, cream cheese, or sour cream. Honestly, though, I highly recommend a corn casserole instead of corn pudding. The flavor is out of this world and it's all around a better dish. You just have to find the right recipe. I'll be back when I find it.
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Chef John's Pineapple Upside-Down Cake

Reviewed: Nov. 28, 2012
Awesome. I didn't have enough brown sugar, but used a cane sugar and honey substitute which blended extremely well with all the other flavors. the only thing I was concerned about was the amount of batter. I had a REALLY hard time getting it to cover all of the pineapple and when it did I had bits of pineapple sticking through. Next time, I'm definitely going to make a little bit more batter next time. Other than that, when all was said and done, it's a super delicious recipe that I will definitely try again.
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All Day Apple Butter

Reviewed: Aug. 15, 2012
I didn't have enough apples to make the large batch, so I had to 1/4th the recipe, but I figured it would still work. I think it did, although I'm not sure what it's actually supposed to be like. Anyway, it turned out really dark and almost gel-like and I was really hoping for it to turn out lighter like the picture. Also, next time I think I will pulverize the apples somehow so that it comes out smoother, with less apple bits. Anyway, it came out alright, but I don't know if I will make it again.
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Lobster Bisque

Reviewed: Aug. 14, 2012
I am severely dissapointed with this recipe. Athough I have never had Lobster Bisque before, I am certain that is not what it's supposed to taste like. Mind you, I followed this recipe TO THE "T"! It was bland and I am sorely sorry that I wasted a perfectly good lobster tail on this. I even took the suggestion of another reviewer and grilled the tail first and basted it in garlic lemon butter. I will never make this again.
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Sweet Potato Casserole II

Reviewed: Aug. 7, 2012
HO-LY CRAPPP!! I nearly screamed with joy after taking a bite of this delightful dish. I had actually cut up a sweet potato to use in a different recipe and decided last second that I didn't need it. I was just going to use the extra potato to make sweet mashed potatoes, but stumbled across this highly-rated recipe, and decided it looked easy enough to make. I used a mixture of maple syrup and stevia instead of white sugar to reduce the glycemic index and almond milk instead of regular milk to make it vegan. Next time I'll probably use coconut milk and reduce the amount (since I'm using up part of the liquid consistency with maple syrup). I also used egg replacer (vegan). I doubled the brown sugar mixture, because I like a little extra crunch, and I didn't have any pecans. Anyway, it's delicious.
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Exquisite Pizza Sauce

Reviewed: Aug. 6, 2012
Absolutely delicious and easy to make. I had actually made one of the other "easy pizza sauce" recipes on a previous pizza and thought the intense tomato taste was way overwhelming. I even mentioned that I would use brown sugar the next time to tone down the flavor. Well, there isn't going to be a next time for that recipe because this one takes the cake! I love the parmesan flavor and the use of honey to sweeten the sauce up a tad. I didn't use cayenne pepper or anchovy paste because I didn't have any, but I think I would have left both of those out anyway. Anchovies = yuck, in my opinion. Anyway, this sauce was SO good even without it that I would even dip my finger in and eat it plain sometimes. My mother even dipped crackers in it! I made it early in the day because I planned on making pizza later that night, but changed my mind and ended up leaving the sauce in the fridge overnight to make pizza the next day. The sauce was even thicker after being in the fridge so long and had a consistency and taste similar to thick marinara sauce. I didn't mind it, and actually really liked it, because it didn't get my crust all soggy like other sauces do. Anyway, this is the best sauce I've ever made.
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Stromboli

Reviewed: Aug. 2, 2012
Nice. I actually used bought a thin crust pizza dough because it was already in a square shape so it wasn't hard to prepare. I did what another reviewer suggested and put cheese first on the dough to create a barrier between the dough and sauce so the dough didn't come out soggy. It worked. I didn't put all of the same ingredients in; just some ham, turkey pepperoni, and onions. I also think that 30 minutes is too much time. I only baked my stromboli for half that and it came out with a golden crispy crust and was light and fluffy on the inside, which I prefer. Although, I have a convection bake oven so that might have an effect on the outcome. I forgot to brush butter on until halfway through cooking and when I did I also sprinkled some garlic powder on top. I think that really adds some flavor and makes it an extra special treat. All in all, I think stromboli is a quick, delicious and super flexible dish that you can adjust to your preferences. I will make it again.
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Easy Pizza Sauce II

Reviewed: Jul. 31, 2012
Phew. Thank God I happened to have these ingredients on hand because I'm not sure what I would have done with a half made pizza and NO sauce! Ha. I will say that the next time I make this I will probably add 1/4 teaspoon or 1/2 teaspoon of brown sugar to take the edge off of the intense tomato flavor, but other than that it was quick to make and serves its purpose well. Good recipe.
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Boilermaker Tailgate Chili

Reviewed: Jul. 30, 2012
I used this recipe as a sort of guideline to make chili that was catered more to my taste. It came out flippin' fantastic. Here are some of the changes I made: first and foremost, I used ground turkey instead of beef. No you can't tell the difference, yes it is way healthier for you and will skim a bunch of calories off of that terrifying 600 number. Second, I bypassed the sausage (also skimming a ton of unnecessary calories) and got a little inventive to pick up the texture; I used, bear with me, 20 oz of sweet potato! I know, but trust me on this, it's not only healthy, but absolutely delicious. Also, I used 2 medium chili beans and 2 mild, because I don't like crying while I eat. Ha. Anyway, it still had kick. I skipped the celery (didn't have any) and bacon (for health) and used one yellow pepper instead of red and green (didn't have any of those either). I only used one green chile pepper (I have a plant, so they're more potent) and got the diced tomatoes with chile peppers in them to make up for it. I used four beef bouillon cubes, but added a fifth, somewhat larger cube which I assume was chicken bouillon (don't ask). I think I only put 1/4 cup chili powder, but the container sort of slipped and.. oh well. I like thick chili, so I skipped the beer and added one can each of black beans and corn to make it chunkier. I didn't have cayenne, so skipped that and added about 1/4 cup brown sugar to the white for taste. I topped it with cornbread, cheese, AND sour cream. YUMMM
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Adrienne's Cucumber Salad

Reviewed: Jul. 29, 2012
I was looking for a recipe of this to replicate something my aunt made a few years ago. I found a bunch of recipes, but settled on this one because of the helpful reviews that suggested different vinegar to sugar to water ratios. I'm sure this exact recipe would have been just as good, but I think others should at least double the liquid to completely cover the cukes and onions. I ended up using 2 cups of vinegar, 1 cup of water, only a teaspoon of dill, and 1 and 1/4 cups of sugar, but if you want less sweetness then 3/4 cups is probably good. Also, it probably depends on how you store them to marinate. I portioned the cucumbers and onions into mason jars and then poured the vinegar solution on top, which left me with a little extra liquid. Also, I do suggest sprinkling the cucumbers with salt immediately after slicing them and letting them set for an hour or two to draw out extra liquid in the cukes which would otherwise dilute the vinegar solution. I would also let them marinate overnight at least. Other recipes I looked at suggested an ideal 24 hours for marinating, but 1 hour is just not enough for the vinegar solution to penetrate in my opinion. Anyway, they were a big hit at dinner. Even my cucumber-hating father liked them and told me that I was the only person in 50 years that could get him to eat a cucumber. Job well done.
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Banana Cream Pie I

Reviewed: Jul. 28, 2012
If you're having a hard time getting it to thicken then you should probably scald the milk first before putting it in with the dry ingredients. Scalding the milk helps kill off enzymes that prevent it from thickening in food. Also, use milk that at least has some fat in it. If you use skim milk or milk substitutes, that probably contributes to the problem of soupiness. I used low fat milk, and it worked fine. Mine is not so soupy and stays up for the most part when I cut a slice, but the sides do cave in a little, however I did use a recipe that is exactly like this one in every way except that it used THREE cups of milk, so if I had used just two like this recipe calls for then I imagine it would be more solid. I also let it sit in the fridge overnight so it had a lot of time to set. Besides that, I tried to make it a little healthier by using 1/2 cup organic pure cane and 1/4 cup brown sugar instead of white sugar, unbleached flour, earth balance instead of butter, and low fat milk. I'm not sure if any of that helped or hurt the consistency of the filling, but it turned out okay in my opinion. Also, I pureed a couple of bananas in the blender and mixed it in with the pudding to make it more banana-y and it tasted DELICIOUS! Even with all the substitute ingredients it tasted just like store bought pudding. However, because of the sugar I used, the outcome was more brown then yellow. It was still yummy, but not as pretty. It's easy to look past if you want to be healthier.
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Easy Pie Crust

Reviewed: Jul. 28, 2012
Thank god for this quick and easy pie crust. I was preparing a banana cream pie last night and I made a huge mistake with the pre-made pie crust that I was using... I PUT PAM IN THE PIE DISH! OH NO! Never, ever do that folks. It'll pull away from the dish and make a nice crumbly fried tortilla looking thing. Ha. Anyway, there I was with banana cream filling and no pie crust, so I came online and found this life saver. I did take the recommendation of another reviewer who suggested the use of more sugar and less salt for more desserty foods and it turned out great. I will definitely use this recipe if I ever need a quick and easy pie crust.
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Photo by smviolante

Healthier Banana Sour Cream Bread

Reviewed: Jul. 28, 2012
Awesome Recipe! I had a bunch of browning bananas and looked everywhere for the PERFECT banana bread recipe. I finally settled on this one, because who wouldn't want the healthier version? Anyway, I did make a couple of alterations to make it even healthier by using organic pure cane sugar instead of white sugar, egg replacer, and earth balance instead of butter. I was nervous that it wouldn't bake properly, especially with the egg replacer, but everything came out delicious and creamy thanks to the sour cream. This recipe also makes a ton of bread. I ended up making 4 mini loaves (~5x3 in disposable pans) AND about 20 muffins. The loaves took about 1 hr 10 mins to bake and the muffins took just about 40-45 minutes. All in all, I will definitely come back to this recipe when I have some end-of-road bananas that need using. RECOMMENDED!
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