COOLGUTS Recipe Reviews (Pg. 1) - Allrecipes.com (1529822)

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Pumpkin Yeast Bread

Reviewed: Nov. 30, 2007
I think it generally tastes good. I didn't use bread machine, just my 2 hands. Little bland, but then again this is not a Pumpkin bread recipe, it is pumpkin bread bread that you probably would have to put some butter and jelly on it to make it tastes better like regular bread. I used extra pumpkin to make the bread more yellow, and added more flour to get the right consistency. Its a good bread recipe overall
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Thai Fried Bananas

Reviewed: Oct. 2, 2007
I halved the recipe and followed to the T. The batter came out very thin. I added a tbsp more of both flour and still looked thin. For some reasone after I let it sat for an hour on the counter...it came out thicker, and coated the bananas well. I sprinkle extra coconut on top and drizzled it with condensed milk. It's delicious! Then I tried it with the melted chocolate with a scoop of vanilla ice cream... it's like eating frozen banana but BETTER!
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11 users found this review helpful

Easy Baklava

Reviewed: Jun. 26, 2007
Can't go wrong with this recipe. I use pistacho... blender chop till breadcrumb like. I only use a small dash of cinnamon to give it some depth... I want to taste PISTACHO! I didnt have lemon on hand so just the honey vanilla syrup. SO gooooood.
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6 users found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Dec. 21, 2006
It's not like you can go wrong with anything w/ the basic spinach artichoke dip. I didn't have Romano cheese on hand, subsititue with the Parm. I used 1 full cup of that. Added a few dashes of Tabasco for some kicks. Chopped up some waterchest nuts for some texture variation. It's fantastic! BTW I only eyeball all the quantity. Still tastes really darn good. I got tons of request to make it on company potluck or gatherings!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jul. 25, 2006
Its very yummy! I tried to make it a little body friendly. I subsitute half cup of butter with a fine grated apple (looks about half cup). Used 1/2 cup white sugar, 1/2 cup brown sugar and 7 packets of splenda (I don't like things too sweet). 3 eggs, yolks go in first. Whipped the white seperately till medium peak and fold in the batter. Added a dash of cinnamon and vanilla. Grabbed a handful of walnuts, chocolate chips and shredded coconuts. Unfortunately my husband only left me 2 large banana to work with, it yielded about 1 cup plus little more. Couldnt find my 9x5s used a bundt pan instead. Took me 1 hr and 30 mins to fully cook it.Extra bananas would definately be better.I gotta say... this is soooooo moist, not oily. My friends literally inhaled it!!
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Chocolate Pudding Fudge Cake

Reviewed: Sep. 5, 2005
LOVE LOVE LOVE LOVE LOVE IT! I use mini chocolate chips instead of the regular. They did not sink to the bottom :)
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4 users found this review helpful

Oatmeal Pudding Cookies

Reviewed: Mar. 14, 2004
Awesome cookies! I wish I know this recipe earlier! I just made half the recipe coz there are only my husband and I (both oatmeal cookie freaks). I didn't have brown sugar, I just use white sugar and add a dash of syrup for the little brown color. I added a dash of cinnamon and pure vanilla. They are sooooo soft and puffy out of the oven, let them sit for a few mins before you start touching and moving them to the cooling rack (coz I messed up a few). I used cranberries and walnuts instead of rasins for the first batch, then throw in chococlate chips and the rest of coconut flakes in the second... drooling... so easy yet so delicious.
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Banana Stuffed French Toast

Reviewed: Mar. 14, 2004
These are sooo goooood. I did not follow the recipe exactly because I did not have all the ingredient on hand. I skipped the zest and liquor. I use evaporated milk and egg, dash of vanilla and cinnamon, lightly soak the banana stuffed french bread in the mixture (more like dip two side and let them sit for a few mins, coz I dont like soggy mushy french toast) ,cook them on butter, and sprinkle them with powder sugar. VERY YUMMY even with my not so professional version. Just imagine with EVERYTHING the ingredient call for!
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Cookie Mix in a Jar III

Reviewed: Feb. 2, 2004
This is a easy and tasty recipe. I added a cup of cranberries instead of the rasins, added some semi-sweet chocolate chips and a bunch of chopped walnut and coconuts. I tone down the spice a bit (using a dash instead of measuring them). I love oatmeal cookies, this would be the second best recipe I have... my first choice is still the Martha Stewarts version. Nonetheless... These are good soft oatmeal cookies, will definately make them again.
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Crispy and Creamy Doughnuts

Reviewed: Jan. 26, 2004
IT's a waste of time. I guess the oil temperature is the key to great donut. My batch turned out to be donut pockets (big hollow inside) and the texture is little on the dry side. I probably won't experiment again, stick with Krispy Kreme donut.
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Grandma's Secret Pie Crust

Reviewed: Jan. 8, 2004
This got to be the most easy pie crust recipe I've used. The best thing is it came out great. I did not have pastry blender nor flour/butter cutter, I just used the very old tool of mine - hand. I subsitute vineger with lemon juice (thats what I have in the fridge), I did not have full 1 1/4 cup of butter, I put in 1/2 cup of canola oil instead to make up that amount of fat. I dump in 2 tbsp of sugar and 1/2 tsp of baking powder along with the flour. great stuff!
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Spanish Flan

Reviewed: Jan. 3, 2004
I dont know if I did something wrong. I follow the recipe exactly and it came out very dense. It taste alright but the texture is just a tad HEAVY! I think I prefer the box jello kind.
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Baklava

Reviewed: Dec. 29, 2003
USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. Here is my syrup: purified water 1 3/4 cup, a small rectangular 2 inch cinnamon bark, 2 thin slice of ginger, 2 inches lemon peel (yellow part only), a touch (approx 1 tsp) of lemon juice. Let all those things boiled and simmer until the liquid reduce to 1 cup. Add 3/4 cup sugar and stir until dissolve, 1/2 tsp pure vanilla, 1 tbsp orange juice (no pulp)and turn the heat off. Add 1/2 cup of honey. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava.
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Easy Chocolate Mousse

Reviewed: Dec. 28, 2003
I was craving chocolate dessert one nite and came across this recipe. It wasn't bad, I just don't like the instant pudding taste.. BUT I modified it the second time and it came out BETTER! I added about 3/4 cup semi-sweet chocolate chip in the recipe. I first melted the chocolate chip with half of the milk in the recipe (for extra milky favor, use evaporated milk instead) in a pan in very low heat (and keep stirring). Add that milk chocolate mixture to the pudding mix. Then pour the rest of the cold milk and mix together until smooth. Put that pudding in the fridge for half and hour (make sure it is cold). Then fold in the whipped topping afterward and watch that pudding become fluffy, just dont over mix or you will get a blah of chocolate 1/2 mousse 1/2 pudding cross-breed.
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Baklava

Reviewed: Jul. 23, 2003
It is my first time to make this dessert. It took me an hour to resemble and about 30 mins to brown the top. I left the Baklava in the oven (turn off) for another 15-20 mins and turns out great. I did not put any cinnamon in the nut mix, nor the syrup. I use 3/4 cup of honey instead of the 1/2 cup it asked for, 1 tbsp of rose water instead of the vanilla. It gives better shine to the baklava and smell so much better. My boyfriend loves it, and said it tastes so much better than the store or the restaurant ones.
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