taylorr Recipe Reviews (Pg. 1) - Allrecipes.com (14453930)

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Green-Tea Cupcakes

Reviewed: Aug. 14, 2013
I've never been a fan of green tea, the beverage, but I love green tea flavoured things. I thought I would give this recipe a shot anyway. Like another reviewer, I used all fatty options, but I used 1/2c oil and 1/2c applesauce. I also took the advice of another reviewer and cut the sugar to 3/4c and used 1/4c of honey, as well as cut the almond extract completely (I happen to not have any on hand). They turned out great! I decided to make a honey glaze with vanilla almond milk on top and it added just a little more hint of sweetness, but I think they could have done without either way. Great recipe - thanks for sharing!
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Watermelon Lemonade

Reviewed: Aug. 4, 2013
My friend makes a similar recipe, only the adult kind, and she doesn't add any sugar. She freezes the watermelon beforehand, which makes it nice and cold, and then blends it with lemonade and vodka in the blender. It's really easy and a little quicker than this one, even though I'm sure it tastes great too.
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4 users found this review helpful

Baked Zucchini Chips

Reviewed: Mar. 15, 2013
I've been looking for different ways to eat Zucchini, and this is perfect! It also curbs my craving for chips/french fries as well! I tried both egg whites and a while egg, but I found that the egg whites worked better as the yolk made the mixture a bit chunky and wouldn't stick to my zucchini. I added Johnny's Cesar seasoning to the breadcrumbs and did my best to 'double dip' them, but I ended up just mounting more of the breading on the top of the zucchini slice. I put them on tin foil and just didn't bother flipping them - I left them in for 20 minutes or so. They were crispy on top half, some of them stuck a bit to the tin foil, but not too bad. They tasted amazing and I have found a way to get my boyfriend to eat Zucchini!
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Honey Dijon Brussels Sprouts

Reviewed: Jan. 31, 2013
I love dijon, so naturally I thought I'd try this. I quartered my brussel sprouts and fried them in a pan with olive oil, then mixed in the dressing afterwards. Delicious! I probably added a bit more than needed, but the dressing is to die for. Thanks for this one! Will definitely use again!
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7 users found this review helpful

Baked Dijon Salmon

Reviewed: Jan. 31, 2013
I love dijon and I love salmon. This recipe just brings my two loves together. It was really delicious and I added a bit extra dijon on because it needed it. I also sprinkled some Cayenne pepper on top of the breadcrumbs - delish. I'm sure you could add your own seasoning to the breadcrumbs if you like it saltier, spicier, etc. But otherwise the dijon did it for me.
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Nick's Feta and Artichoke Stuffed Peppers

Reviewed: Jan. 21, 2013
I love artichokes and I love feta cheese, so I thought I would try these out. I think the only change I made was roasting the pepper halves before I added the filling. I put them on 350 until I could poke a fork into it, not too easily - maybe 15 minutes? I think I also added some of the oil from the artichokes into the saucepan. I topped with parsley at the end of it, and it was amazing. I thought the artichokes give it all the flavour it needs. I will definitely be making this again!
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2 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Nov. 29, 2012
These are AMAZING - they have become my go-to cupcakes for the holidays! I didn't change much as the recipe was really good, but to make my life easier I used pumpkin pie filling, instead of pure pumpkin, and I bought the pumpkin pie spice as well and added maybe a tsp or two to it, to give it some extra spice. If you like to customize your pie spices, then you can do it the old fashioned way, but I've made it both ways and this way makes it taste nicer. I also used half of the can (those big pie filling cans they sell in the grocery store), instead of measuring out a cup. They are really moist and delicious and have that great taste to them. I also don't usually follow frosting recipes as they always call for too much sugar, but the cinnamon/cream cheese duo is to die for. I don't like frosting, but this one I could eat straight! Great recipe!
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Artichoke Spinach Lasagna

Reviewed: Nov. 29, 2012
This was a great lasagna to start with, but as previous reviewers said it was a bit too watery. I added a layer of diced tomatoes in between the artichoke layer, to which I also added some mushrooms. I also omitted the rosemary and used parsley, basil, and oregano (and S&P). My friend made this another night with the ricotta layer and she said it was amazing. While my lasagna was a bit soupy, probably from having used fresh spinach and too much of the oil from the artichokes, it soaked up the liquid the next day or so. Regardless of how soupy it was, it was delicious. I will be making some changes so that I don't end up with lasagna soup, but I found it to be very enjoyable. The flavours were great. Maybe I'll cut the Mozzarella cheese down a bit as I found it a bit too cheesy.
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Raspberry Oat Bars

Reviewed: Nov. 29, 2012
This recipe was really easy to make and it leaves room for a lot of experimenting. I made a batch with a Nutella and Almond Butter center, but they hardened a lot faster than the jam-filled ones. I used Raspberry jam for the last few, and it is a real winner - I might try Blueberry next. I also took the advice of one reviewer and cut the butter by 1/4 and substituted apple sauce for it - it make the bars a little bit softer and chewier and definitely made the creaming process a lot easier! I did find that I had to leave the bars overnight before I could cut them because they fell apart. I also put in some sliced almonds into the batter, and added crushed pecans and shredded coconut to the topping. It was delicious!! I urge you all to try adding what you love best to these simple bars to make them your own!
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