It's A New Day Recipe Reviews (Pg. 4) - Allrecipes.com (1511552)

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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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Creamy Pasta Casserole

Reviewed: Sep. 17, 2013
This is a simple recipe for yummy comfort food. I subbed basil for the Italian Seasoning since I'm not an oregano fan. I also used a combination of mozzarella and provolone for the topping. I halved the recipe and used enough cheese to cover the top. It was a good quick lunch for me today. I think with some tweaking this could be outstanding. The pasta sauce you use would be a big difference in the outcome. I can't wait to use my homemade sauce with sausage for the next time I make this. Thanks.
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Rachel's Cranberry Chicken Salad

Reviewed: Sep. 12, 2013
We are very big fans of the Holiday Chicken Salad recipe here on AR and this recipe is very similar so I decided to try it. I can't say that I was a big fan of this one. I really wanted to taste the apple in it and really didn't. I like the fruit aspect in a chicken salad. I used fresh dill which I could taste. I'm not sure I liked that. Overall, this salad was edible but just not for us. I doubt I'll make it again.
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Granny's Sweet-and-Tart Apple Crisp

Reviewed: Sep. 10, 2013
I had 2 Granny Smith and 1 Golden Delicious apples to do something with and found this recipe. I wish an actual measurement in cups was used for the apples because they can vary widely in size. Mine were softball sized. I left the peel on. I was excited to try this recipe as apple crisp is DH's favorite dessert. He wasn't overly impressed. I think the main complaint was that there was no liquid or "goop" in the bottom. Overall this is very dry. We'll finish this batch but I doubt that I'll make it again.
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Blueberry Zucchini Muffins

Reviewed: Sep. 6, 2013
These are very good! I did not measure the amount of zucchini I used because I had some leftover shredded from another recipe and just dumped all of it in. I think it was about one cup. I did put it in a colander for a bit to drain some liquid. I only made one change which was using walnuts instead of pecans but only because the walnuts were on top in my freezer. They did bake about 30 minutes total. When I have zucchini again, I will make these again!
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Rebecca's Wild Rice Pilaf

Reviewed: Aug. 29, 2013
I used quick cooking wild rice and short grain brown rice and it was not done in 75 minutes. I let it go about 20 minutes more and the grains were still crunchy but I prefer that over mushy. I am not a fan of wild rice but somehow I ended up with some so I thought I'd give this a try. It was edible but I don't think I will make it again.
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Blueberry Zucchini Bread

Reviewed: Aug. 21, 2013
This is wonderful! I made as is except that I ended up with 5 mini loaves. For those who thought it was too sweet, it may be because the blueberries were sweet. My blueberries were plump and tart and blended perfectly with the sweet, moist bread. You really cannot tell that zucchini is in it. I will be making this again.
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Blue Cucumber Salad

Reviewed: Aug. 13, 2013
I had a huge almost two foot cucumber that was a gift and I was unsure what to do with it. This recipe was perfect. My only issue was that the salad still got watery and I don't think the cucumbers sat long enough. When I make this again, I will let them sit longer. Very nice and delicious salad! Thanks!
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Delectable Zucchini Bites

Reviewed: Aug. 7, 2013
I halved this recipe and ended up with 12 "bites". I had some swiss cheese to use up and several zucchini thanks to a generous neighbor. I had to use regular French onion soup mix and I'm not sure if that made a difference in the taste but these tasted "off" to me. It was something different to use zucchini in but I'm not sure I'd make them again.
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Honey-Mustard Macaroni Salad

Reviewed: Aug. 7, 2013
I halved the recipe and the amount of dressing did seem like a lot but after two hours the dressing had been totally absorbed and the salad was dry. I added more mayo, honey mustard and relish before dinner. I don't know that I'm blown away by this salad but it is a nice change. I think it could use some tweeking but I'm not sure where to go with it.
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Grandmother's Buttermilk Cornbread

Reviewed: Aug. 6, 2013
I needed cornbread for another recipe (Nana's Squash Casserole) and somehow did not have a Jif mix. I am a true Southerner and I do like my cornbread sweet so I searched for "sweet cornbread" and this one came up. It was as close to a Jif mix as I could possibly make. I baked it for 30 minutes and the edges were brown and pulled away from the pan but the center was not done. That was okay, because it was going into another recipe immediately but for general consumption, this would have been a problem. It did stick to the bottom of my pan also. Instead of melting the butter in a skillet, I used my favorite plastic mixing bowl and melted the butter in the microwave and proceeded to mix everything from there. I will make this again! ***Update - I tried this again and it came out perfect! I don't know what I did wrong the first time but the center was cooked through this time and we really enjoyed this cornbread. No more Jiffy mixes for me!
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