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Blackberry Cobbler II

Reviewed: Jul. 21, 2014
Excellent recipe. I doubled the crust as some suggested and it was a bit too much crust, next time I will increase crust by 50%. I can see that if you don't increase it there would not be enough of it. This is so much easier than my traditional cobbler recipe. I will making this again....probably next weekend!
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Old Fashioned Peach Cobbler

Reviewed: Jun. 28, 2014
The crust is a little bit of work but worth it, I will use this crust again for other recipes. I used 1/2 butter flavor shortening and 1/2 butter. I increased bake time by 15 min and crust still was a little underbaked. I did not have lemon juice so I left it out, found the orange flavor a little too noticeable. I used 3T of cornstarch and that would have been perfect if my pie had not boiled over and lost so much filling on the cookie sheet. Good cobbler, but I have had better. I will likely make it again with some changes.
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World's Best Lasagna

Reviewed: May 11, 2014
This is a good recipe but not quite as good as I expected. With some minor changes it could be great. First the tip about not boiling the noodles is a keeper, they were perfect, will never boil again. The nutmeg to the ricotta is also a great idea, I added about a 1/4 t. I used fresh parsley and fresh basil. I dont like crushed garlic as it is too strong so I let the gloves simmer whole in the sauce then remove them before assembling the lasagna. It is a good starting recipe, it just needs the meat reduced, and the seasonings adjusted as there is not alot of flavor other than tomato. I did not add red wine, next time I will try that and also next time I will use chicken stock for the water.
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Old Fashioned Mac and Cheese

Reviewed: Apr. 13, 2014
Great mac and cheese. I did not use the swiss cheese, but only because I did not have any on hand. I baked longer than the recipe called for because we like our mac and cheese dry and not runny. This is classic good mac and cheese that everyone will love. I get rave reviews every time I make it.
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Maple Salmon

Reviewed: Apr. 2, 2014
I left out the garlic and replaced with ginger in marinade for 30 min. Kept it wrapped in foil with marinade while baking and broiled at the end to brown. I made this for a dinner party and everyone raved, said it was as good as any salmon they had eaten. I personally felt it was too soft and would not marinade for the full 30 min next time or would not bake with the marinade, one or the other but not both. This is super easy and very good.
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Crab Crusted Grouper

Reviewed: Feb. 17, 2014
One of the best recipes I have used from this site. I did not have any crab but plan on using it next time for sure. I left out the onions as we are not fans and added extra peppers. I baked for 20 min then put under broiler with some slivered almonds at the end just to brown. My BF said it was better than any grouper he has ordered out and we live in S FL where there are many great seafood places. This one is a keeper
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Grandma's Butterscotch Pie

Reviewed: Feb. 10, 2014
Excellent just like my grandmother but def on the sweet side. I had a little trouble with it being runny, may use some evap milk next time. I used a deep dish pie crust and I had to make 1/2 the recipe again to fill the crust. I topped w merengue and it was outstanding.
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Creamy Chocolate Frosting

Reviewed: Jan. 19, 2014
This will be my staple recipe for choc frosting. I had to add a little more milk than the recipe called for as it was too stiff. I also found I need to increase the recipe by about 1/4 to a 1/3 in order to frost a 9" layer cake. This is a great frosting, if I had one criticism it would be that I would like it just a tad sweeter. I used it on a box german choc cake mix and it was very good.
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Cheesy Potatoes I

Reviewed: Dec. 25, 2013
Used Yukon gold, excellent recipe. Didn't add onions as family doesn't like them. Super easy.
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Grandma's Egg Custard Pie

Reviewed: Nov. 7, 2013
Just like my mom makes, true traditional custard pie. I used Wholly Wholesome frozen pie shell, sprinkled corn starch in the bottom of the shell and baked for about 8 min prior to adding custard. I covered edge of crust with foil. I used one small can of evaporated milk and the remainder with reg milk. We like our pie a little sweeter so I added one extra T of sugar. Perfect custard pie.
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Sweet Potato Pie I

Reviewed: Sep. 9, 2013
I love sw pot pie and always order it when on the menu. This one is fantastic. It is sweet but that is how my family likes it (we are from the south) I used two cups of potato ( 2 med size) that I cooked in the microwave. I was worried about strings based on other reviews but there were no strings at all. Even though I love this recipe I am tempted to try some of the others on this site just to compare, but this one is a keeper. I did buy the crust, Wholly Wholesome whole wheat as I like to feel like I am making some attempt at good choices, you didnt even notice it was whole wheat.
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Jo-Ann's Power Bars

Reviewed: Sep. 9, 2013
Great bar. I made some changes, I did not have the cereal so I put extra oats. I did not use the oil but replaced it with almond butter,I left the nuts out only because I did not have any but will add next time. I used dried tart cherries and apricots as apricots go well with any other fruit. I put half whole wheat flour and half whey protein powder. Threw in a handful of mini choc chips, baked for 23 min and they are delicious. I really don't think you can ruin this recipe, just put in what you like.
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Chef John's Baked Eggs

Reviewed: Aug. 4, 2013
Perfect quick dinner. Years ago my favorite restaurant served this and called it eggs in purgatory, this is just as good. Only thing I would change is not to bake it as long. I set the timer for 12 min, checked it after 7 and eggs looked very undercooked. I left it for the full 12 min and that was too long, 10 min next time.
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Butterscotch Bread Pudding

Reviewed: Aug. 2, 2013
I love bread pudding and order it whenever it is on the menu. This was good, but only good, not great. I will say the flavor improves on day 3. The first problem I have is that butterscotch chips taste very artificial, I was hoping it would not be noticeable when mixed in but I was wrong. I followed the advice of so many others and reduced the sugar, bad move. I used 1.5 cups and it was not really sweet enough, but I am from the south and we like things sweet. I baked in two smaller pans and it baked in about 50 min. For the sauce I used my mom's standby of evap milk, sugar, and vanilla, with just a pinch of corn starch. On day one without the sauce I would have given it 2 stars, on day 3 and with adding sauce it is a 3.5. I am still searching for the 5 star bread pudding recipe. I will try it again with the full 2 cups of sugar and sub in choc chips.
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Good Old Fashioned Pancakes

Reviewed: Jan. 6, 2013
Used cake flour instead of all purpose and they were perfect. This is the only way I will make pancakes in the future. Took 5 min longer than box mix and so much better.
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Chocolate Cavity Maker Cake

Reviewed: Dec. 19, 2012
Nothing unusual about this cake. I bake about 3 to 4 times a week and have made many cakes better than this one. It is def not worth the cost of the ingredients. It's not a bad cake but not worth the 5 star rating it received.
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Vanilla Pumpkin Pie

Reviewed: Dec. 19, 2012
Best pumpkin pie I have ear had. I made two changes, I used sweetened cond milk instead of evaporated and I used all of the can of pumpkin not just 1.5 cups. It was too much filling for the reg 9" shell. I put the rest in a small ramekin and it was cooked in about 15 min, gave a preview of the pie to taste. This pie is very sweet, not a spicy pie at all which is what we like. The bake time was exactly what the recipe calls for. I won't make any other pumpkin pie again. I made this to see if it was good enough for Christmas next week, I will make it again next week for my family.
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Apple Pie by Grandma Ople

Reviewed: Oct. 20, 2012
Very good pie. I used 6 medium size Granny Smith apples and I could not fit them all in the pie. I will increase sugar next time or use a sweeter apple. It was more tart than sweet. I mixed all of the ingredients and the added apple to the bowl, used my hands to mix and make sure all slices were coated. Any remaining liquid in bowl I poured over pie. My family loves apple pie and raved about this one. We had leftovers for day two and the pie def was better on day one. I will make this again w some minor changes. I used Wholly Wholesome frozen crusts. They came as a two pack so I used the second crust to cut into strips for the lattice.
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Old English Cream Pie Filling

Reviewed: Aug. 29, 2012
Made this last night and my first thought was that the dry ingred would be lumpy when added. They were a little bit but I used a whisk and they all came out. I used choc chips to make mine chocolate because they melt so easily with no lumps. I did think the filling was a little starch tasting before I added the choc chips. I may decrease corn starch a little next time. Once the chips were added and the filling cooled, the starch taste seemed to go away. It set up so beautifully, I had enough for two pies plus 3 big servings of pudding. I used a graham cracker crust with a layer of peanut butter crumbles (conf sugar & peanut butter) on the bottom and on top. I am serving it tonight as other reviewers thought it was better the next day. I make pies every week, cream and fruit and this one so far is a keeper. Unless the entire thing falls apart when I cut it, it is one of the best cream pie recipes I have used.
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