brenibree Recipe Reviews (Pg. 1) - Allrecipes.com (1478084)

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Gluehwein

Reviewed: Nov. 1, 2003
Outstanding!!! I made this recipe with two 1.5 L bottles of Merlot/Cabernet Sauvignon. I quadrupled the rest of the ingredients and subsituted orange juice for the water. After simmering the juice mixture I transfered it to the crock pot set on high and added the wine. After it was hot I kept it warm. It happened to be Halloween and 30 degrees outside so I offered "to go" cups to the parents of the trick or treaters! They loved it! This is a fabulous recipe and one that I will make throughout the holidays! Thanks for sharing!
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104 users found this review helpful
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Marshmallow Fondant

Reviewed: Sep. 15, 2009
I have been using marshmallow fondant for years and it is hands down so much better than the store bought stuff. Cheaper too!! I like to use my kitchenaid fitted with the dough hook to do the kneading for me.I spray the bowl with pam, dust it with powdered sugar and put about a cup in the bottom then add the marshmallow mixture. While mixing on low speed I add the rest of the sugar and let it do it's thing. It is still sticky and you have to work with it a bit but the end result is worth the effort. It keeps for weeks in the fridge too.
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10 users found this review helpful

Wonderful Banana Cake

Reviewed: Oct. 2, 2007
Instead of starting with a cold oven I set my temp at 325 and test with a toothpick when I start to smell the cake. I also bake 2 8" layers and use fresh whipped cream mixed with powdered sugar, vanilla and a stabalizer to fill and ice the cake. I assemble as follows: Split both layers and put 1/2 layer on plate. Top with 1/4" whipped cream and another 1/2 layer. Spread with small amount of cream and sliced fresh bananas. Cover bananas with more cream and 1/2 layer of cake. Top with more cream and last layer of cake. Ice entire cake in whipped cream, cover sides with cake crumbs or finely chopped walnuts. Add a border and a rosette topped with a cherry if desired. This cake is best when it sits overnight.
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6 users found this review helpful

Lighter Banana Muffins

Reviewed: Feb. 14, 2007
Very good base but I too added my own spin on these. Used 1 cup whole wheat flour, added 1/2 tsp vanilla, 1 tsp cinnamon, 1 tsp baking powder, 1/4 cup milk and cut the sugar to 1/2 cup. I used 4 egg whites and mixed the sugar, bananas, milk & vanilla with 2 of them, mixed in the dry ingredients, then whipped the other egg whites until stiff and folded them in. I sprinkled the tops with a few finely chopped pecans before baking at 375. If you put them in a zip lock bag before they are completely cool it will help them to loose that rubbery feeling. I did the math and on Weight Watchers these are worth about 2 points each!
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5 users found this review helpful

Pumpkin Cream Cheese Dessert

Reviewed: Nov. 24, 2008
This is a really nice change from the boring old pumpkin pie! I took it to a family dinner and everyone wanted the recipe. I too omitted the raw egg whites for cool whip and it was fine. I used fresh whipping cream on top which I whipped with 1/2 cup powdered sugar, 1 tsp. vanilla and 1/2 tsp stabilizer which you can find at any cake and candy supply store. The whipped cream will not separate if you use this! Great recipe...will definately make again.
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4 users found this review helpful

Blackberry Pie I

Reviewed: Aug. 11, 2006
Very simple and tasty. I ended up with a lot of juice but this could be because I used frozen blackberries. Will try again when I pick some more fresh ones!
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3 users found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 14, 2005
This is good and really easy to make. I added vanilla to my 2nd batch and it added just a little something extra. Made this for Christmas giving. Doubled the recipe and got 13 mini loaves per double batch. Definately will make again.
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3 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 10, 2003
Yum! I bought all my ingredients in bulk to save money, especially cardamom. You can find it in some bulk spice sections and most natural food sections at a fraction of the cost and it is an essential ingredient! I made the vanilla sugar instead of the flavored creamer and added the additional spices. The white pepper adds a little "heat" that lingers on your tongue which I loved. I think you could add hot milk instead of water for a more full bodied flavor and a food processor is way more effective than a blender to grind the mixture! Over all this is wonderful, easy and makes a lovely gift!
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3 users found this review helpful

Turkey Enchiladas

Reviewed: Dec. 1, 2003
Very good and easy. I never would have thought to use turkey leftovers in an enchilada. I omitted the step of dipping the tortillas in the sauce and put some in the bottom of the baking dish and poured it over the layers. Next time I will use 2 jars of sauce as it was a little dry.
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3 users found this review helpful

Quiche

Reviewed: Oct. 15, 2003
This is such a great "base" recipe! I use red bell pepper instead of pimento and I have also done a version with cooked crumbled bacon and frozen spinach (squeezed very dry), you can add sauted onions or mushrooms or anything else you like. These are so nice to have on hand for any unexpected occasion!
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Nov. 21, 2007
Great recipe! I took the advise of the aspiring pastry chef and added the lemon zest and powdered sugar. Not only are these exceptional to work with but they taste great!!! I decorate cookies for all sorts of occasions and these are perfect! Thanks!
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2 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Nov. 5, 2007
This is an excellent cake. I baked some of the batter as cupcakes which could almost be eaten as a breakfast muffin. Will be keeping this one on hand!!
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2 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 27, 2007
This is really good and so easy. I like to serve it with baguette bread that I brush with olive oil and garlic, sprinkle with parmesan cheese and lightly toast in the oven.
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2 users found this review helpful

Pasta Primavera with Italian Turkey Sausage

Reviewed: Oct. 4, 2006
Really good. I had a yellow pepper on hand and probably used less oil since I just "eyeballed" the pour. I think you could use other veggies too...like fresh green beans or carrots. Next time I will use less pasta for more sauciness but this is definately good, easy comfort food! Thanks!
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2 users found this review helpful

Pumpkin Bread

Reviewed: Mar. 14, 2006
Moist and delicious! Perfect fall weather treat! Will make again. Thanks for sharing:)
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2 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Oct. 25, 2005
These got a little sloppy to eat but they were worth the mess! We used onion buns, tomato and onion and since I had no lettuce we topped them with herb salad mix. Delicious...a must try!
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2 users found this review helpful

Salsa Chicken

Reviewed: Jan. 4, 2004
Simple and tasty! My favorite combo! I pounded the chicken to even cooking and used a bit more homemade salsa than called for and it was fantastic. I also appreciate the low fat aspect! Will make again soon!
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2 users found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Nov. 23, 2003
With a couple of minor adjustments I find this recipe easy and delicious! I use an entire jar of sauce and cut the simmering time to about 7 minutes. After adding the cheese I cover, remove from heat and let stand a few minutes before serving. The chicken remains tender and moist and there is sauce for the pasta I serve it with. Yum!
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2 users found this review helpful

All Day Apple Butter

Reviewed: Oct. 29, 2003
I have a large crockpot so I doubled the recipe but still used only 1/2 the sugar. I chopped the apples in the food processor to avoid the blender step to make it smooth. I cooked it overnight and part of the next day before removing the lid for several hours to get the consistency I was looking for. The color was rich and the flavor was really nice. I make large amounts of butter as gifts and this process is just too slow in quantities. I will definately use it again when I don't need a ton of it as it was delicious, easy and my home smelled so nice!!!
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Garlic Chicken with Orzo Noodles

Reviewed: Sep. 15, 2009
This is such a great recipe! The variations are only limited to your imagination! I used 3 parts chicken broth and 1 part water to cook the orzo. I had a leek that needed using so I sauteed it with the chicken. I didn't have spinach so I used arugula (YUM) and I added a fresh diced tomato for color and topped with a little shaved parmesan. This dish is light and packed with flavor. Can't wait to try it with shrimp. Great recipe, will use again and again.
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1 user found this review helpful

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