It's A New Day Recipe Reviews (Pg. 3) - Allrecipes.com (1511552)

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Easy Alfredo Sauce III

Reviewed: Oct. 29, 2013
I halved the recipe and tempered the egg yolk and still got clumpy sauce. I think because I used real Parmesan and it is a hard cheese, it never really melts. The sauce never thickened for me. I ended up using a small amount of flour mixed with water to make it thicken. I added some garlic salt with parsley which boosted the flavor. I enjoyed this for lunch but doubt that I'll make it again.
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Sweet Potato Zucchini Muffins

Reviewed: Oct. 29, 2013
I wanted to like this recipe. An actual measurement of mashed sweet potato and shredded zucchini would be much more helpful. I added approximately one cup of mashed sweet potato (that I had microwaved the day before) and about 1 cup of shredded zucchini. When the ingredients were all mixed together, the batter was far too thin as compared to other muffins I've made before. I added about 1/4 cup of old fashioned oats to try to soak up some of the liquid. I ended up with 12 muffins which stuck to the liners and a small mini loaf. The texture of the final product is very spongy. They are very sweet. I hope that my husband's coworkers who will eat anything will eat these. Sorry, I won't make these again.
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Creamy Bacon Cheddar Dressing

Reviewed: Oct. 29, 2013
I cut the recipe in half. I used shredded cheddar and colby jack cheese. The "cheese sauce" turned into a big clump and I had to add more cream (half and half) to make it anywhere near sauce like. Then when it cooled it was nearly solid. I added the bacon, milk and mayonnaise and used my immersion blender to blend it together. There are still lumps of cheese sauce visible. I am not fond of this kind of salad dressing but my husband is so he'll be eating it. We'll see what he thinks of it.
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Ashley's Different Chicken Tetrazzini

Reviewed: Oct. 28, 2013
We weren't a fan. It really tasted like Worcestershire Sauce to me. Husband asked to go back to our old recipe. Sorry, but we won't be making this again.
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Nutty Oatmeal Apricot Squares

Reviewed: Oct. 28, 2013
I followed the recipe including the directions in the notes about how to without a food processor. I used homemade strawberry preserves because that's what I had on hand. The bars didn't really hold together and are very soft. I think I'll keep looking for a similar recipe that works out better. Thanks.
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Sweet Potato Casserole with Pecans

Reviewed: Oct. 28, 2013
I reduced the recipe down to use one potato and I used one whole egg since quartering the recipe meant that it called for 3/4 of an egg. I wrapped my sweet potato in foil and baked it since that tends to make it sweeter than boiling. There is WAY too much sugar in this recipe. Wow! I don't think the sugar in the potatoes is necessary. If I make this again, it will be with at least that change.
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No Guilt Spiced Mixed Nuts

Reviewed: Oct. 24, 2013
Made these at the last minute for a family party and they were a HUGE hit. Delicious! I did use regular brown sugar and white sugar as I don't keep sugar substitutes around. Thanks!
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Orange Carrot Gelatin Salad

Reviewed: Oct. 23, 2013
This is similar to a dish that I remember from my childhood. I am trying to make recipes that use things I already have in my kitchen and this fit the bill. I did sub mandarin oranges instead of fruit cocktail. I also used regular mayo. I was skeptical about the addition of mayo and vinegar but I don't think you could taste either. The salad itself was a little less sweet than your normal gelatin salad which is a positive in my book. We both enjoyed this very much and I will be making it again.
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Brie's Spicy Sweet Tangy Barbecue Sauce

Reviewed: Oct. 22, 2013
This recipe lives up to it's title. It is spicy, sweet and tangy. It is easy to make and very good. I halved the recipe as I only had a small amount of cooked chicken breast to use up and mixed this sauce in with to make chicken barbecue for dinner. I think the recipe needs some Worcestershire but that is entirely my personal preference. I will be making this again. Thanks!
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Twice Baked Potato Casserole

Reviewed: Oct. 22, 2013
I cut this down to one serving and altered just a few ingredients to use what I had on hand. I don't believe the changes altered the outcome of the recipe. I used one Russet baking potato which I microwaved. I only had some leftover french onion dip (a mixture of sour cream and onion soup mix) which I used in place of the sour cream. I layered half the potato which was cut in hunks into the bottom of a small Pyrex baking dish, spread on some dip, covered with a little of both types of cheeses, sprinkled with chopped cooked bacon and sprinkled with salt and pepper. Then repeated those layers. I baked at the recommended temperature and time. Chopped green onion went on top after baking. This was very good and a different way to eat a baked potato and the toppings that I would normally eat with it. Thanks!
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Italian Zucchini Soup

Reviewed: Oct. 16, 2013
Wow this has too much black pepper! Even my husband who dumps black pepper on everything thought it was too much. I halved the recipe but used the whole can of tomato soup. The soup was good except for the pepper issue. I quartered the zucchini slices because I thought whole slices would be awkward to eat. At first I thought the extra sugar was unnecessary but added some after tasting it initially. I also added some dried basil just for my own preference. I'm not a real fan of vegetable soup but trying to eat healthy and I will make this again. Thanks!
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Delicious Apple Crisp

Reviewed: Oct. 10, 2013
Read the reviews and you can tell this recipe needs serious tweaking. I really wanted to make an apple crisp where the base was more like apple pie filling and not just sliced apples. So I used this as a basis. I only had three Granny Smith apples so I cut the recipe in one third but used a whole tablespoon of cornstarch and 3/4 c of water. Next time I will use apple juice. I didn't add the cinnamon until the apples were done cooking and also added about 1/2 t of nutmeg (fresh ground). Looking at the measurements for one third of the topping, I decided it didn't look like enough so I used one half the recipe and even then it wasn't enough. Overall it is a good base recipe and the end result was very good. But made as is, it wouldn't have been.
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Baked Macaroni and Cheese with Tomato

Reviewed: Oct. 9, 2013
Definitely not your traditional mac and cheese. I can see this as a great recipe for a family with children that want a cheap/fast meal. I thought it was edible but not something I'll make again. I used a mixture of several cheeses that I had little bits of including mild cheddar, colby jack and blue. I also added a pinch of red pepper flakes which I felt needed to be included to keep it from being bland. Instead of the bread crumbs and butter I used some crushed Cheezits. Overall it was a decent comfort food but not something I care to repeat. Thanks.
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Shrimp and Pasta Shell Salad

Reviewed: Oct. 7, 2013
We really enjoyed this salad. I halved the recipe and two of us nearly ate all of it for dinner. I followed another's suggestion and instead of ketchup and dill I subbed cocktail sauce. I wish I'd added peas too but will next time. I used frozen cooked shrimp which I cut into bite sized pieces. Delicious! I will be making this again.
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Whole Wheat Peanut Butter Banana Bread

Reviewed: Oct. 7, 2013
Because of the only other review, I decided to add more peanut butter. Somehow, I managed to get distracted and in the end added 3/4 c of peanut butter instead of 2 T plus a little more. That was my fault. I only had 1 1/2 c of banana so I think the extra peanut butter helped with that. I also had no ww bread flour or ww pastry flour so I used 1 c of white cake flour and 1 c of regular ww flour but the recipe notes said that was okay for this recipe. I also used regular crunchy peanut butter. The batter seemed the right consistency going in the oven and smelled good. It baked almost done in 60 minutes but since the middle was still gooey, I did as I always do with quick breads and turned off the oven and let it sit in there for a while to finish in the middle. This did get the edges a little over done but the middle was cooked when I cut it. Most of this went to work with the husband this morning for his coworkers. I would say this is a decent banana bread but I doubt that I'd make it again.
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Strawberry Ice Cream

Reviewed: Oct. 3, 2013
This stuff is WONDERFUL! I am not a fan of fruit ice creams but had a quart of strawberries to do something with and I haven't made ice cream all summer so this was the ticket. I truly believe ice cream needs to have egg yolks in it and again, this recipe fit the bill. I did not change this at all except to add about 1 t of vanilla to the finished mixture before freezing and I used the dairy products I had on hand which was half and half (about 1 cup) and skim milk (1/2 cup). I bet it is over the top delicious with heavy cream. I will be making this again.
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Bacon Swiss Potato Cauliflower Casserole

Reviewed: Oct. 2, 2013
Good recipe but directions at least for me could be changed. Why fry the onions in a separate pan in olive oil when you've got bacon grease? Fry the bacon, remove it to a paper towel, and dump the chopped onions in the hot grease. After a few minutes, add the flour and make your cream sauce in the pan. Perfect! I left my cauliflower florets fairly large because I had small new potatoes to use and wanted them to be the same size. I wish I'd cut my potatoes smaller but that was my fault. I didn't have swiss cheese but used a few remnants I had left in my fridge which was mostly a combination of mozzarella, provolone and sharp cheddar. Also, there's no way that needs to be put in a 9x13 pan. I used a small Pyrex casserole and it fit perfectly. Overall, the casserole was good and I enjoyed it for my lunch. It's like au gratin potatoes with cauliflower and bacon added in.
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Oatmeal Toffee Cookies

Reviewed: Sep. 26, 2013
Dough was dry and cookies were dry and crumbly. I used a bag of Toffee bits. I made the mistake of letting my second pan sit on for a few minutes before removing the cookies and oh my! They were glued to the pan. I doubt that I'll make these again. Pity too because I had high hopes for them.
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Loaded Potato Soup II

Reviewed: Sep. 23, 2013
I almost hesitate to give a glowing review to a recipe that is just adding vegetables to canned soup but I have to say that this was very good. I halved the recipe. I used about a dozen small potatoes which I cooked in mostly chicken broth with some water added. I had a half can of cream of celery to use up so I added it and it added an additional layer of flavor. I liked that the celery and carrots were still slightly crunchy. I'm not fond of mush. I also added a small hunk of Velveeta (probably about 1 ounce) to the soup at the end right before serving. I will make this soup again.
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Rice and Ham Casserole

Reviewed: Sep. 21, 2013
My concern just looking at the recipe before making it was that there was too much liquid in it and that it baked too long for instant rice, and I was right. I halved the recipe but didn't alter anything and it was still watery and nothing but mush after 2 hours of baking time. I was so hoping for a creamy lovely rice casserole but it didn't work out that way. I'm not sure how this already has three good reviews, but it didn't work for me.
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