WSROBERTS Recipe Reviews (Pg. 1) - Allrecipes.com (1530047)

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Butternut Squash with Onions and Pecans

Reviewed: Nov. 5, 2007
I think this is about the most delicious way you could possibly cook squash. If I could, I'd give it a 4.5 star rating. Through no fault of the recipe, it failed to catch on with my family. I will probably still make it for myself because I really liked it. My only complaint is that the toasted pecans are SOOOO good, but then they get soggy after a couple of hours if you sprinkle them on the dish. I think they need to be kept seperate until the dish is served - even if you have leftovers. Warm up the leftovers, and THEN add the pecans so that hearty crunch is still present. The texture contrast of the crispy pecans with the soft squash is wonderful.
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6 users found this review helpful

Stuffed Green Peppers

Reviewed: Nov. 3, 2007
I really liked this dish. It's great for vegetarians seeking dishes with protein. I added lots of cheese for my kids, but kept the cheese moderate for the adults. I used salsa instead of tomato sauce. Everybody liked it a lot - even my picky kids (they normally hate beans and peppers).
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1 user found this review helpful

Cherry Pie IV

Reviewed: Oct. 23, 2006
5 stars for filling, 1 star crust... Definitely use the filling from this recipe. It is so amazingly good! It's off the charts great and you almost hear a heavenly choir as you taste the perfect flavors. But the key to this recipe is to replace the crust. Look up a totally different recipe for the crust. This crust has good flakiness, but is so very bland that it detracts from the superb filling. My family ate the filling and scraped the crust away to avoid that part - even with the cinnamon and sugar I sprinkled on top to combat it. No, you can't salvage it by adding a little this and that. Trust me, you do not want this crust at all. BUT - The filling is the BEST! It has such great flavor! Can't say enough good about that! I am adopting the filling as my permanent cherry filling recipe. Mmmmmm....
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35 users found this review helpful

Very Easy Fruit Salad

Reviewed: Jan. 19, 2006
This is basically the same recipe as "Sunday best fruit salad" I can save you 2 minutes - don't bother halving the grapes. This is the best kind of fruit salad in existence! I love the peach pie filling trick. It is a sweet glaze without being too sweet. This lasts in the fridge for a few days and makes fantastic breakfast leftovers! Try mangos, mandarin oranges, and finely sliced apples. This is a very elegant and wonderful fruit salad for guests as well.
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327 users found this review helpful

Sunday Best Fruit Salad

Reviewed: Jan. 19, 2006
This fruit salad is brilliant! I love adding a few other kinds of fruits to it too. Just use what you like fruit-wise. I thought mangos were pretty awesome. So are mandarin oranges and grapes. This is my favorite way to get fresh fruit now. It can last for a few days in the fridge and makes a wonderful breakfast leftover. It adds a nice glaze without being sickly sweet. I was worried about that, but thankfully it is perfection.
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5 users found this review helpful

Red Skinned Potato Salad

Reviewed: Jan. 19, 2006
Fabulous! I tried fat-free sour cream instead of mayonnaise to make it healthier and it is just delicious. Using the sour cream makes it quite a healthy dish. I took it to a potluck gathering and had requests to bring it again at thanksgiving. It always disappears rather quickly.
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3 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 19, 2006
This is a very hearty, heavy soup. Truly thick. Thicker than you think. Restaurant thick. It thickens up A LOT in the fridge if there are leftovers. Add a little milk when you reheat it. It turns out great. This is absolutely delicious. I will definitely be making this again.
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0 users found this review helpful

Old-Fashioned Potato Soup

Reviewed: Jan. 19, 2006
It's the thyme that makes this recipe so good. I think the chicken broth version tastes a lot better than the vegetarian version using veggie stock. I thought both versions were good though. This is a recipe that is in regular rotation in my household. I love it!
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2 users found this review helpful

Hamburger Soup I

Reviewed: Jan. 19, 2006
I was looking for my Grandma's traditional soup, and this is it! It's so easy and you can let it go in a crockpot all day if you feel like it. Highly recommended.
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24 users found this review helpful

Cinnamon Rolls II

Reviewed: Jan. 19, 2006
These cinnamon rolls are very traditional in flavor, and very moist. I loved the using the bread machine to do the dirty work of kneading the dough - very clever. This recipe is four stars entirely because of the frosting. The more I am maturing in my taste preferences, the more I do not like the basic butter-confectioner sugar-vanilla-etc... type frosting. This frosting is more suited to something like sugar cookies. It's too sweet and lacks richness of flavor to me. The roll itself is moist and fluffy but it tastes only slightly sweeter than a dinner roll because it is designed to have frosting. You cannot leave off the frosting. If you take the frosting away, or plan not to make the frosting, you will have to substitute it with something else to sufficiently flavor the rolls. Whether it is glazing the tops with cinnamon-sugar, finding a good cream cheese frosting, or adding some vanilla and sugar to the dough, it really is designed to support a sweet topping as it is written, and it needs the extra flavoring. It tastes bland on its own, even though it has cinnamon in the grooves. I plan to experiment with other recipes, but if you like the kind of frosting this recipe entails, you will love these rolls. They just aren't me.
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4 users found this review helpful

Quiche Lorraine I

Reviewed: Sep. 3, 2004
This is precisely the rich decadent consistency and flavor I was hoping for. I substituted half and half for the milk because I like the extra body it adds, and real pre-cooked bacon bits because I am lazy and didn't feel like cooking bacon (if you wanna be lazy with me they are in the salad aisle - make sure to get REAL bacon bits, not bacon flavored bits). The crust stayed flaky for as long as the quiche lasted. The bacon tasted just right despite being a shortcut. This recipe is a keeper.
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2 users found this review helpful

Bran Flax Muffins

Reviewed: Jan. 31, 2004
These are great muffins! I replaced the oil with applesauce because it adds moisture without fat. I have lost several pounds since I started replacing my previous sugary cereals with these muffins for breakfast each day. This recipe has converted me over to healthy muffins for breakfast. They are tasty, fast, and highly portable so that you can replace fattier/sugarier or less satisfying snacks. Best of all if you make a huge batch (4 times the original recipe's worth), they freeze very well. I seperate them into groups of 12 or so to freeze, then when I run out of muffins, I pull a new bag out of the freezer in the evening and by the next morning they thaw out beautifully. I pop them in the toaster-oven and two minutes later I have breakfast! If you keep these around, you don't have to cook anything for breakfast for a LONG time (unless you want to). I'm not a morning person. This is a great option for my usual bleary-eyed quasi-comotose morning condition. Also, my highly finicky 2 year old will eat them, which is always a bonus.
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2 users found this review helpful

Apple Butter I

Reviewed: Jan. 31, 2004
This apple butter would have been too sweet with the allotted amount of sugar, just as the other users suggested, but I love cinnamon, so I kept that the same. I only added about a third of the sugar that the recipe suggested. It tasted like it had the right amount of sweetness to me (I like tart stuff), but it never thickened up like it should have. It was still delicious - I ate it kind of like applesauce, but it was much richer and more decadent. Maybe next time I will add some cornstarch for thickening, or maybe I should have cooked it longer? I don't know what I will do next time, I just know I liked the taste, and I will experiment to see if I can thicken it up while still keeping it less sweet. This recipe, however, is a good starting point, and a great idea for using excess apples.
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2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Jan. 27, 2004
I really liked the lemony/buttery taste of the sauce in combination with the shrimp and pasta. It was easy, (done in about 15 minutes) and relatively healthy too. I used FAR less black pepper than is called for in this recipe. I followed the other reviews that said the pepper was too strong, and just added the pepper near the end of cooking according to my tastes. I also cut down just a bit on the butter. It was very tasty. I will be making this again and again...
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2 users found this review helpful

Hawaiian Chicken II

Reviewed: Jan. 23, 2004
I liked this dish a lot. It's very easy and tasty. I actually did something a little different that turned out REALLY well: I used a glass ungreased 9 X13 baking pan and I added 2 cups of raw rice, and 2-and-a-half cups of water to the bottom of the pan. I stirred the rice to make sure it soaked the water in well, then I put the chicken on top of the rice/water mix, and poured the sauce over that. I baked it covered with tin foil for 20 minutes @ 400F, then I removed the tin foil and baked for 30 or so minutes uncovered. The rice cooks thoroughly and easily on its own, absorbing the flavorful sauce, and the chicken is very moist and tender with a coating of the sweet and sour. I think next time I might add a little pineapple before I pour on the sauce because I love pineapple.
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77 users found this review helpful

Beth's Chocolate Chip Cookies

Reviewed: Jan. 5, 2004
Very good cookies! They are not as moist as some recipes so I am going to keep experimenting, but I would make them again. Make sure to keep an eye on them because they bake fast, and that could be part of the reason they were a little dry for me. They are really great with 1/2 peanut butter chips and 1/2 semisweet chocolate chips!
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3 users found this review helpful

Strawberry Cake II

Reviewed: Jan. 5, 2004
This cake was WAY too sweet, both the frosting and the cake.
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1 user found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: Jan. 5, 2004
These are perfect. I was a little concerned when I saw that there was no salt in the recipe, but it really doesn't need it if you use salted butter. DO NOT USE UNSALTED BUTTER BY MISTAKE! They are rich and choclately and the texture is just perfect (chewy and soft yet not gooey and not flat). They freeze well too!
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3 users found this review helpful

Eggless Sweet Potato Casserole

Reviewed: Jan. 5, 2004
I whipped the potatoes with a hand mixer to make the base creamier and added marshmellows on top (when the dish is done cooking, add marshmellows on top and put the sweet potato dish back in the oven for 10 minutes to make the marshmellows golden brown)
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4 users found this review helpful

Whipped Sweet Potato Casserole

Reviewed: Jan. 5, 2004
This is a very very good traditional casserole, but because sweet potatoes vary greatly in size, mine ended up under-spiced because they were huge, so watch out and make sure your potatoes are spicy enough. It was still tasty. This is the perfect recipe for a traditional casserole. However, I think if you combine it with the "Eggless Sweet Potato Casserole" recipe, it becomes something that is the ultimate sweet potato dish. I used the technique of whipping the potatoes (genius!). I don't think it matters too much which spice scheme you use as long as there is enough spice (The eggless recipe results in sweeter sweet potatoes). I then made the pecan topping from the other recipe and added it to the top. I cooked it according to the other directions for a while ( because the pecan topping takes time to cook, then I added marshmellows like this recipe has, and it was perfect for my tastes. When I comined the two recipes, it turned out a lot like Boston Market sweet potato casserole.
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88 users found this review helpful

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