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

cook's profile

RPCOOKIE

Reviews

Menus

 
View All Reviews Learn more

Chocolate Cherry Drops

Reviewed: Jun. 4, 2006
Fabulous cookies! I made these for a "girls night" and they were a big hit with everyone. The only change I made was to add a cup of chocolate chips to the dough. This recipe could also easily be doubled for a larger gathering. Loved it! Thanks!
Was this review helpful? [ YES ]
0 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!
Was this review helpful? [ YES ]
5 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users 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!
Was this review helpful? [ YES ]
2 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!!!
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
26 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Sep. 11, 2006
Wonderful mix of flavors! I did make a few changes, though. I used fresh oregano and basil, doubled the amount of tomato, and added MUCH more white wine than the original recipe called for (I used at least 1/2 cup of the wine as the base for the sauce, as others said it was dry). I also added a little bit of salt to the sauce. Instead of just shrimp, I used a seafood mix of shrimp, scallops, and squid and tossed it all with spinach linguini. Definitely a keeper!
Was this review helpful? [ YES ]
131 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.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
8 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Nov. 10, 2005
YUM! YUM! YUM! I looooved these potatoes! I did microwave my quartered taters first (under a wet paper towel) for a few minutes, just to make sure that they cooked all the way through in the oven without getting dry. One issue I always have with roasted potatoes is the dryness, but these were perfect. These would also be great made with turnip greens instead of spinach. Thanks!
Was this review helpful? [ YES ]
5 users found this review helpful

Black Magic Cake

Reviewed: May 17, 2005
This recipe = FABULOUS!!! I just made it for my sister's birthday. It was dark, rich, and oh so moist! The batter was thin, as noted, but I had absolutely no issues with it rising improperly or falling afterwards. The only change I made was adding 1/2 tsp. of pure almond extract, along with the vanilla extract. I also iced with cream cheese frosting, but seriously, any flavor frosting would taste great on this cake.
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Garlic Pizza

Reviewed: Mar. 7, 2006
Mmmmmm ... So good! I added slices of fresh mozzarella and broccoli florets to mine, too. Fabulous!
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
12 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Oct. 17, 2006
I made this coffee cake this weekend, and it was amazing! Tasty and spectacular looking! The only changes I made were to add 1/2 teaspoon orange oil, the zest from one orange, and orange flavored yogurt instead of sour cream to the batter. That was just because I really like the combo of orange and cranberry. I also added walnuts instead of pecans and used a well-greased 9" cake pan (non-springform). No issues with burning or anything like that, but the sugar did drip, and I forgot to put a cookie sheet under the pan. Don't forget the cookie sheet!
Was this review helpful? [ YES ]
6 users 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.
Was this review helpful? [ YES ]
3 users found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Dec. 31, 2003
This recipe is awesome! I have never ever made a PUD cake before, and it turned out perfectly. Don't be afraid of making it double-stacked, either. It really isn't too difficult, and it looks absolutely stunning! A few tips: Make sure that the pans are well buttered, to only use a butter recipe yellow cake mix, and to only use 9 inch round cake pans (otherwise the pineapple slices don't fit right). I also added a bit of cream to get rid of the cake mix taste. Since I was making this for a Christmas party, I omitted the coconut (too summery), and instead added chopped pecans in the spaces between the pineapple slices. Lastly, If you don't have enough juice leftover, just top off what you have with plain, old, unsweetened pineapple juice. Oh yeah. One last thing ... I also added rum flavored extract to the cake mix.
Was this review helpful? [ YES ]
4 users found this review helpful

Black Chocolate Cake

Reviewed: Jan. 20, 2005
WOW! This is truly the dark chocolate cake recipe I have been looking for! It is so rich, I didn't even use a frosting, though I bet it would be fantastic with a dark chocolate ganache and some fresh whipped cream. The only changes I made were to use butter instead of shortening, and to melt it in hot coffee instead of plain hot water. The coffee is a decadent little touch that I add to all of my chocolate cakes.
Was this review helpful? [ YES ]
0 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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
10 users found this review helpful

Displaying results 1-20 (of 30) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States