RPCOOKIE Recipe Reviews (Pg. 1) - Allrecipes.com (1453393)

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Sugar Cookie Frosting

Reviewed: Dec. 19, 2014
This recipe was easy, tasty, and just the right consistency for spreading on sugar cookies. It also set nicely with a hard crust. I was able to transport two dozen cookies by just throwing them into a Tupperware container. I didn't have issues with the frosting getting squashed during transport. It also took to food coloring well (I used gel, not liquid). Half of this recipe frosted two dozen cookies (about two inches each) with a little bit left to spare.
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0 users found this review helpful

Mocha Walnut Pie

Reviewed: Sep. 26, 2011
Quick, easy, and so rich and chocolately! This is the perfect pie to make when you want to impress guests and not spend a lot of time in the process. I have made it with walnuts and almonds, and both were delicious. I think I may actually prefer almonds.
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Mar. 24, 2009
Very simple and very tasty! I added fresh sliced mushrooms instead of canned, and just added them a few minutes earlier. If you use lowfat sour cream and a good trans-fat free margarine, such as Smart Balance(TM), it still tastes rich and creamy, but has a lot less fat. You can also easily make this veggie (use vegetable bouillon and your favorite fake beef product). I don't eat beef, so this is what I did. The only other change I made was to add Dijon mustard (Grey Poupon) instead of regular. Yum!
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2 users found this review helpful

Potato Sausage Stuffing

Reviewed: Dec. 22, 2008
I think this is going to be my usual Thanksgiving Day stuffing recipe from now on. I made the dish "veggie" by using vegetarian style sausage instead of meat sausage (cuts down a lot on saturated fat and calories too!). I use the kind in a roll, and prepare it by chopping the uncooked sausage into bite-sized pieces and then saute until browned. This keeps it from having a sticky, squishy texture. I also added some vegetable broth to keep it moist, seasoned with McCormick brand poultry seasoning, and used soft potato bread cubes. I used red skinned potatoes and kept the skins on, for extra fiber and color. I got compliments on how moist and flavorful it was.
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10 users found this review helpful

Roquefort Pear Salad

Reviewed: Aug. 25, 2008
My boyfriend made this for a nice dinner with friends, and it was probably the most fabulous salad I have ever tasted! Everyone at the table agreed, and the word has spread about what a great salad this is (he has already had a request to make it next weekend). The flavors meld together perfectly, and if there was ever a salad that could be described as "melting in your mouth," this is it! We made no changes to the original recipe, other than to use Salem bleu cheese, because we couldn't find Roquefort. We used Bosc pears and spicy brown mustard for the dressing.
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2 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jun. 19, 2008
A very good grilled shrimp recipe. I cooked the shrimp in foil because I couldn't find my skewers, and I also added extra hot sauce. If you have leftovers, I highly suggest making shrimp salad sandwiches out of them. It's really tasty!
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1 user found this review helpful

Mango Cardamom Bread Pudding

Reviewed: Jun. 19, 2008
I made this for a family gathering, and everyone loved it! Of course, my parents are Indian, so they like anything with mango and cardamom in it. :-) I really do suggest using cardamom and not substituting another spice. The flavor meshes with fresh mango unlike anything else out there. This recipe was also easy, which is always a plus when cooking for a crowd.
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3 users found this review helpful

Vegetarian Four Cheese Lasagna

Reviewed: Oct. 12, 2007
Wow. This was soooo good! I love squash and pumpkin, and am always looking for creative ways to prepare them. I made a few small changes, but for the most part, didn't deviate too much from the recipe. Instead of pumpkin, I used butternut squash, and mashed it slightly after roasting in a bit of butter. Instead of just feta, I used a mix of feta and crumbled goat cheese. I also added (as other reviewers did) a layer of caramelized onions and sliced baby bella mushrooms. I did double the sauce, which I am glad I did because my ricotta mix was a bit dry and I was worried that the no-boil lasagna noodles I used wouldn't soften properly without more liquid. For the sauce, I made a tomato cream sauce, because I felt that it went better with the sweet flavor of the squash. The last slight change I made was to wrap my pesto in lots of paper towels and squeeze the you-know-what out of it, which got rid of all that extra oil (probably why my ricotta mix was a bit dry). The lasagna reheated really well the next day (might have been even better!). Thanks for the recipe.
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8 users found this review helpful

Ginger Crab Cakes

Reviewed: Aug. 10, 2007
Pretty darn good, but I made some changes. I cut down on the crumbs and mayo, because I am from Maryland and we don't like too much filler in our crab cakes. I also used only one egg, and that seemed to work fine. The only addition I made was to add a clove of garlic. Overall, I would say this is pretty good and easy. Next time I will either use pre-crushed ginger to avoid biting into bits of it, or just leave the ginger out altogether. I love ginger, but I don't think it was quite what I wanted in a crab cake. Also, I will add extra sauce next time (I used Pickapeppa sauce) to give it more flavor and kick.
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6 users found this review helpful

Enchilada Stuffed Shells

Reviewed: Jul. 30, 2007
These were definitely different, but yummy! The leftovers made a great lunch the next day.
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1 user found this review helpful

Fresh Peach Sauce

Reviewed: Jul. 30, 2007
A good sauce to serve with Belgian waffles and whipped cream! I used white grape juice instead of the water and sugar mixture, and added just a touch of Splenda to sweeten it up a tad bit more. I also added fresh mango. My peaches were not very ripe, so I cooked them a long time to soften them up. I think ripe peaches are the better way to go. Thanks for the recipe!
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3 users found this review helpful

Smoked Salmon Vodka Cream Sauce

Reviewed: Jun. 21, 2007
Made this last night for dinner with my boyfriend and it was fabulous! Very easy and elegant. Served it over farfalle with sauteed asparagus spears on the side. I added two cloves of garlic and a chopped shallot to the sauce and a bit more onion (red) than called for. To make it healthier (and because I do not like very rich sauces on my pasta) I used half-n-half in place of the heavy cream and Smart Balance Light margarine instead of butter. I did not add any additional salt. I was worried that it would be too salty, but after adding the tomatoes (on the advice of other reviewers, added in the last few minutes of making the sauce) and mixing with the pasta, the saltiness was fine. Will definitely make again! Also, I doubled the sauce except for the salmon (chopped up 4 oz, which was a lot) and it ended up being WAY more than just two of us needed. If you are making it for 2-3 people and are eating normal-sized portions, I would not double the sauce.
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12 users found this review helpful

Lemon Blueberry Drop Scones

Reviewed: Jun. 11, 2007
I just made these scones for a tea party, and they were nothing short of fabulous! This was also a simple and straighforwards recipe. The only change I made was to use a cup of mixed dried fruit instead of blueberries - just my personal preference. Either way, they baked up perfect! They were golden brown and just moist enough to be good enough on their own, but not so much that they lost their "scone-like" quality. The glaze took about 30 seconds to make, and was the prefect finishing touch (a must if you are a lemon lover). I will definitely make these many many MANY times in the future!
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26 users found this review helpful

White Chili with Chicken

Reviewed: Apr. 6, 2007
Unfortunately, this chili is rather lacking in flavor. The only real flavor comes from the cumin, which is unfortunately not one of my favorite spices. Others at the lunch party I took this too liked it a lot, so maybe it is just my dislike of the strong cumin flavor that is the issue. It looks like there are other similar recipes on this website with a greater variety of herbs and spices. Maybe I will try one of those. It is too bad that I didn't like it better, because it is a very healthy dish and easy to make.
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37 users found this review helpful

Fish Fillets Italiano

Reviewed: Feb. 25, 2007
This was super easy to make and oh so good. I did make a few changes, as suggested by earlier reviewers. I added some Italian seasoning blend, a little extra white wine, and then I cooked the sauce down quite a bit (simmered for at least half an hour). I also used swordfish steaks, which, of course, required some extra cooking time, but came out really moist as the sauce was simmering on medium-low heat. The flavor of the swordfish complemented the sauce nicely. I sprinkled capers on top and served it up with creamy polenta and Tuscan veggies. Very tasty!
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2 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Jan. 23, 2007
I made a few changes, like adding two cloves of garlic and paprika along with the other spices. It was a fabulous mix of flavors and so easy to make! I will definitely make this again.
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2 users found this review helpful

Baked Chicken with Apple Stuffing

Reviewed: Jan. 10, 2007
This is a really good recipe for those of us who love the taste of apples in our stuffing, and I have made it for my holiday dinners for two years now. However, I make it with several changes without which I don't think it would be that good, hence the four stars. First off, instead of using two cups of apple juice, I use one cup of apple juice and one cup of broth. It is still very apple-y with only one cup, so I imagine that it is way too sweet with two (some people may even prefer 1/2 cup of juice and and 1 1/2 cups broth). Next, I use tart Granny Smith apples instead of red delicious. The tartness of the apples is much more suitable for a main dish and works better with the flavors. Lastly, I also add a sauteed onion and some poultry seasoning (sage and thyme) to the stuffing. With these changes, it is an excellent dish! Thanks for the recipe. It was a great starting point for one of my favorite main dishes.
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32 users found this review helpful

Roasted Potato Cauliflower Pasta

Reviewed: Jan. 10, 2007
I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne, but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it, and it also made yummy leftovers.
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12 users found this review helpful

Mock Chopped Liver

Reviewed: Jan. 10, 2007
This recipe made for an easy and elegant appetizer at my last dinner party, and tasted so good with multi-grain crackers! The recipe, as written, made much more than what I really needed for an appetizer, but that was okay because the leftovers make an excellent vegetarian sandwich spread!
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 2, 2007
Made these for Christmas and they were fantastic! Very soft and chewy, and perfectly spiced. I rolled them in red and green colored sugar to give them a festive touch. VERY GOOD COOKIES!!!
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4 users found this review helpful

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