BOOKMARKER Recipe Reviews (Pg. 5) - Allrecipes.com (1552894)

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Oregano-Lemon Chicken

Reviewed: Jan. 6, 2015
Bland. I'll use the leftovers in something else; but, as is, it's not oregano-y or lemon-y. I had my hopes up, but this didn't do it for us.
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Aloo Phujia

Reviewed: Jan. 6, 2015
Yup, I liked thee potatoes. 'Even followed he directions except didn't add tomatoes. Spicy enough to last through a bite, but not lingering too long. Potatoes were half inch cubes & they were done according to directions. :) Oh, I added a cup, & then some, green peas to pretty it up.
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Baked Oatmeal

Reviewed: Jan. 4, 2015
On behalf of Weeble & that I can't copy & paste her comment from the Buzz in my notes: "mmmmmmm....i looove my steel cut oats! i eat them every morning. i'm the only one that eats so i make enough for four or five days. pour one cup of steel cut oats into three and a half cups of boiling water. i add a little salt to the water. let it come back to a boil and boil for a min. turn off the heat, put the lid on and leave overnight. in the morning take your portion and put the rest in the fridge for the rest of the week! i add nuts, brown sugar, maple syrup, a couple shakes of apple pie or pumpkin pie spice,chopped up apples, blueberries, anything goes!" 'Don't think she'll mind. :D :)
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Pineapple and Cheese Spread

Reviewed: Jan. 1, 2015
I started to drain the pineapple, as suggested by the other two reviews, but I bought Dole & there wasn't much to drain. I just mixed it in with the cream cheese then added the cheese; then, green onion & 1/8t cayenne. 'Thinking sour cream or half sour, half cream cheese would be better. It's heavy & on the bland side. Maybe subbing & less is the key. 'Glad I tried it, but it barely got touched.
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Antipasto Squares

Reviewed: Dec. 31, 2014
'Probably less than four star, but more than three. I did like it, but those canned cresent rolls not-so-much. At first, I thought it was all the cured meat; but it's the cresent rolls that give an off flavor. I even bought Pillsbury. Huh. 'Think pizza crust would be much better. Once I get that down, I may try it again with it. I prebaked 5 minutes, as suggested. I only used the amount of pepperoni you'd put on a 9x13 pepperoni pizza. A quarter pound of that would be overwhelming, I think. Soooo, really like the idea & it was good, just wish I'd used different bread. 17 year old boy went for two servings ... hmmm ... it is deserving of four stars. Of course, you can put anything in or around a cresent roll or biscuit & "those kids" will try it! Ha! :) Oh, my 12oz jar of roasted peppers only had one huge pepper in it. That's fine, just surprising - to me, anyway. :)
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Easy Pizza Sauce I

Reviewed: Dec. 31, 2014
Easy, but even with all that water, it still tasted tomato paste-y.
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Leftover Pizza Breakfast Casserole

Reviewed: Dec. 26, 2014
Oh, wow! 'Tried this for Christmas 2014. 'Had leftover yuck-$5 pizza & thought it wouldn't be much money wasted if it wasn't good - & then, the dog would be happy to help out; BUT ... what a surprise! It's good! 'Sure with better pizza, it would be better (better sauce mainly); but even with omly-okay-the-first-day pizza, it was good. I think that 8 ounces of cheese is supposed to be one cup though. I used almost all of the 8 ounces & it was quite cheesy. With better pizza, it might not have been too much. 'Just a thought. I didn't add the onion, since it got used up in the cornbread dressing, so added 1/4t onion powder. Added 1/4t granulated garlic (laziness). Since it was cheapo pizza (did I mention that?!? :D), I added 2T melted butter. 'Didn't need it. I oiled, not sprayed the pan. (I'm not into scrubbing cooked-on eggs.) I assembled this the night before & I'd recommend that. If ya didn't, I think the crust would be a problem. Mine was hard so it softened up overnight. :)
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Pasta Lasagna

Reviewed: Dec. 24, 2014
'Made this out of desperation - desperately didn't want to go to the grocery store! :D 'Had the ingredients - why not?This is one of those recipes that you can make as ho-hum or as fab as you'd like.Ho-hum with straight-from-the-jar sauce; better with your talents. :) I used a 29oz can tomato sauce,I only had rotini.Ya know, corkscrews.'Don't remember why I bought those,but half the box was gone.Anyway, 'thought I'd thicken the sauce since rotini wouldn't hold much sauce. We-e-ell, I'm glad I wrote down what I did because those kids want more.Surprised me!Yeah,I'm always up for Italian; but those kids? Food critics.Soooo,I sauteed 1 medium onion a few minutes then added 3 cloves minced garlic.A few minutes later, added 1T basil, 2t oregano, 1t sugar, 1/2t salt, 1/8-1/4t black pepper, 1/8t cayenne.Stirred to heat the spices then added 29oz tomato sauce.I let that simmer a while then thickened with 1 1/2t cornstarch & water. I put some of the sauce in with the cooked rotini.Half the rotini in an greased 8x8.Mixed together the 24oz lowfat cottage cheese (less 1c - It looked good since I was hungry. :D), the egg, the 1/4c parmesan & most of the 8oz Italian blend cheese.Put half that on top of the rotini, remaining rotini, the rest of the cottage cheese mixture & the reserved Italian blend cheese. Baked at 350.Covered till hot, then uncovered till bubbly.Well, the 8x8 was a little too small.It didn't overflow, but liquid splattered/dripped out.A smoke alarm may have sounded. :)
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Molasses Cake

Reviewed: Dec. 5, 2014
Almost made as listed! Reviews had me reduce molasses to 3/4c & tried 1c whole wheat, 1 1/4c ap flour. Baked in a 8x11.5, 30 to 35 minutes. I'd like to find a 9x9. With the pan I used, it was about right; smaller might have been iffy. :D 'Didn't remind me of gingerbread, more what is is - molasses. Whipped cream on top. It's a bit dry, but "no points off" since I subbed some whole wheat flour, reduced molasses & may overbaked. Quick to make. If I remake, I'll use the full cup molasses, stick with the whole wheat/ap combo & not overbake it. :)
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Double Tomato Bruschetta

Reviewed: Dec. 4, 2014
Yummy! I don't like sundried tomatoes in the produce section. They taste like firm tomato paste pieces to me, BUT I bought & used the sundried tomatoes in oil - olive oil - anyway. 'Can't say I want to eat them from the jar, but I did like 'em - & the difference they added to bruschetta. The cheese was a nice choice, too. I'd only had it with a squeeze of lemon (no cheese), which is very good, also. Too bad (not really) I'm the only one who will even try it (secret "yay!") ... :) PS I used oil from the jar of tomatoes.
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Olive Salad On A Stick

Reviewed: Dec. 2, 2014
I used garlic-stuffed olives instead of spicy. 'Never had them; but, next time, if I'm feeling wild, I will. :D 'Might make these even better. :)
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Salami Rosettes

Reviewed: Nov. 29, 2014
More attractive than delicious. Okay-tasting. Be sure cream cheese mixture is cold before attempting to form & allow to chill after.
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Broccoli Affogati - Smothered Broccoli

Reviewed: Nov. 29, 2014
I know this would be five star if Buckwheat Queen made it, but Bookmarker did. :( I could tell I'd love it if I'd cooked it right. My technique wasn't up to par. Maybe a pan instead of a pot next time. I'm having the leftovers, but I gotta tell ya - it isn't pretty (because of me, not the recipe)! :D
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RISI E BISI, a quick and simple soup.(rice and pea soup)

Reviewed: Nov. 29, 2014
Oh my! I just realized I forgot the cheese! Good thing there are leftovers! :D What an easy & delicious soup! Light-tasting, but also on the hearty side with its thickness. Thanks, Manella!
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Mediterranean eggplants

Reviewed: Nov. 29, 2014
I was expecting something magical to happen - as it does with some recipes - but it didn't here. Just seemed like eggplant, sausage & cheeses. Maybe the sausage was to "blame," but I bought fresh.
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Creamy Blueberry Pie

Reviewed: Nov. 24, 2014
If I hadn't tried True Blue Custard Crunch Pie first, I would've rated this higher. By that, I definitely don't mean this pie isn't good; it is. I just like the other one better. I followed a few suggestions, upping the sour cream to 2/3c (& lowered the sugar to 2/3c, too, since the berries are insanely sweet). The streusel part didn't crunch for me. True Blue recipe didn't either. I'm blaming the juiciness of the berries. No points off. ;D The extra egg & additional flour thicken it more than the other. It tastes egg-thickened. ;Not a bad thing, just different. This has a very, very slight cheese cake flavor from the sour cream. If you can get the streusel to crunch, I'm sure it's a very pretty pie, kind of marbled-looking. Glad I tried.
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Best Buttermilk Biscuits

Reviewed: Nov. 21, 2014
'Made these & "Buttermilk Biscuits I". I liked the other ones better. These were okay, but need some tweaking to be better than that. The flour, shortening, buttermilk ratio seemed near perfect. Often, much more flour is required than the recipe states; but not this one. Nice change. These have a beautiful golden finish, btw.
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Buttermilk Biscuits I

Reviewed: Nov. 21, 2014
'Added cooked (ground) sausage, precooked weight about half pound. 'Made these & "Best Buttermilk Biscuits". These are better than those, but to say they're better than best would be too much. Kidding, kidding. I'll try 'em again without the sausage to have a more fair review; but, when adding sausage, I'll add the whole pound. I forgot to brush with buttermilk, but I will next time. 'Sounds good. These appear cobbled like the photo. That's not a bad thing, just something I noticed compared to others.
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Cranberry Orange Cookies

Reviewed: Nov. 17, 2014
Ooops, only added 1c cranberries. Too sweet. Maybe using 2c, that would partially be corrected; but I don't think completely. The last tray, I added some white chocolate chips & they were way too sweet, but I could tell the combination would be fabulous with less sugar in the cookie itself. Reminds of blueberry drop cookies somewhat. I used 1/2c margarine & 1/4c shortening. Think 1/2c whatever fat is probably enough. They don't spread crazy, but they're flat. OR, & this is probably the better choice than using less fat, add more flour. That would bulk it up to not spread & would lessen the sugar factor. For juice & zest, I subbed 2T frozen oj concentrate. Forgot to add the 1/2t almond extract suggested - next time! Mine done in 14. I liked these & was pleasantly surprised that cranberries would cook that fast. I was a doubter. :)
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Oatmeal Blueberry Muffins

Reviewed: Nov. 17, 2014
Yes, yes, changes; but, yes, yes, that's me. Even with the changes though, I feel my review is valid since the original muffin itself wasn't that far off - meaning I can imagine blueberries instead of cranberries, etc. It's okayyyy. :) So, I'm thinking a cup and a quarter oats. Yowza, Oat City - & I have to disguise them for "some of them" to try the muffins (or whatever). Fair enough, I'll soak them as I have in the past; but, this time, in orange juice. That's a first, but why not? I put the oats - not quick, old-fashioned - in a bowl with half cup orange juice & let it sit for half an hour or so, stirring a couple times. Then, added the wet ingredients. Also added 1/2t orange extract. Combined well & added the dry ones; folded in a generous cup fresh cranberries. Today, they stick to the paper a bit; but I think tomorrow they'll be better. Tastewise: pretty yummy. A soft-but-not-too-soft, sweet-enough, gently orange muffin with cranberries. I think lemon-lovers would maybe like lemon extract instead of orange & maybe, just maybe, soak the oats in a not-too-sweet lemonade? I dunno. The orange combination was good though. 'Wonder how soaking in cranberry juice would be? ... Someone's going a little too far with this - meaning me. I'll stop now. :) PS The oats went unnoticed. :D Next day: 'Better the first day by far. The wrappers did come off easier though.
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