BOOKMARKER Recipe Reviews (Pg. 7) - Allrecipes.com (1552894)

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Absolutely Best Brownies

Reviewed: Apr. 22, 2013
K liked, but I wasn't too impressed. More cake-y than not.
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Truck-Stop Buttermilk Pancakes

Reviewed: Apr. 10, 2013
These were okay. Batter was a little less thick than my usual recipe - so it spread more. Subbed a cup of whole wheat, increased salt to 1/8t & added 1 1/2t vanilla. Made a lot - filled a 4L bowl. Prefer Buttermilk Pancakes II by Burygold better.
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Maple Icing

Reviewed: Apr. 1, 2013
'Can't believe (almost :D) I haven't reviews this! I renamed it "Honey Hush Maple Frosting"! YUM. It's a little too much so I double it & divide by three - to make three rightsize portions. It also gives me an excuse to make cake. No losing here!
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Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Mar. 31, 2013
I had a small cabbage so used just 2t salt & it was still quite salty. Not unbearably salty, but that's the immediate thought after taking the first bite. 'Think this is one I'd for sure eat if someone else made it, but not make again myself.
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Ginger Bars

Reviewed: Mar. 27, 2013
These are really, really goooood! Only changes I made in the recipe were increasing ginger to 1T; decreasing sugar to 1 1/4c & salt to 1/2t;& 1/2c butter w 2T olive oil. I changed preparation just a little, too. It just didn't seem right as listed. I mixed the butter & sugar, then oil & molasses, then added vanilla & eggs one at a time. I put the ginger in with the flour. In a glass 9x13, done in 25. I made one cookie - just to see - since the batter was cookie/brownie-like. Soft & good, but cookies would need more flour therefore changing the flavor. Go for the ginger brownies. They're not all that pretty, but you're not baking them to look at now, are ya?! :D I didn't notice a big change in intensity of ginger as others did after a couple days, but they are still yummy & not sticky - as you might think they'd become. 'Haven't tried, but French vanilla ice cream & caramel sauce sound divine with these babies.
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Ziti and Eggplant

Reviewed: Mar. 18, 2013
Since I'm giving this a good review, I don't feel badly about minor changes. I like experimenting & learning from others' trys. I can't help it! :D Added an onion, 4 cloves garlic, 1T dried oregano, no peppers. Blended to hide the eggplant. It worked! KK liked it so much she requested it two days later. :o :) Also added 1/8t fennel, ground. The sauce turned orange-y in one batch so I'll divide it in two next time. Not a big deal, just me being weird. ;D 'Didn't do the pitas, but I'll get there someday. Put about half pound italian blend cheese in & remaining half on top. Thanks for an inexpensive & pretty healthy meal!
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Buffalo Chicken Wing Sauce

Reviewed: Mar. 13, 2013
Surprisingly, just okay. I tried this & Frank's cajun buffalo the same night. They're about even with hotness, which is very mild. (Frank's: 1/2c Frank's, 1/3c UNSALTED butter & ketchup, 2t cajun seasoning.) This sauce is quite thin. The other is thicker, but not really better. Mild enough for kids. I didn't add the vinegar, but it was still a little vinegary compared to Frank's. I used Frank's hot sauce in both recipes, btw. The first ingredient in my cajun seasoning bottle is salt sooo if you use salted butter, it will be too salty. I can testify to it. :( :o :D
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Chicken Wings Pacifica

Reviewed: Mar. 12, 2013
I made this not long ago & reviewed it, but my review disappeared. :/ I'm good with soy-based, brown sugar wings; but I was expecting more with the addition of mustard powder. I added more & more, but it didn't do much - & it wasn't old. 'Think I'll skip this one.
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Eggplant Burgers

Reviewed: Mar. 12, 2013
These aren't going to fool anyone about its being a burger. It has the meatiness like portabello mushrooms do. As good as the spices or toppings you choose. 'Doubt I'll make 'em again. 'Didn't microwave, just panned 'em. And I think the 20 ounce bottle of ketchup may be too much. ;D
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Eggplant Parmesan II

Reviewed: Mar. 7, 2013
In the process of making ... 2 eggplants, 2c homemade italian crumbs (1c, 1/2t oregano, paprika), 2c homemade sauce, 3 egg whites (beaten till they looked soapy :D). 375 Thinly sliced must mean 1/4 inch or less. I did mine thicker so longer baking time. And if you get any crispiness without pamspraying it, you're better than me. ;) Okay, okay so the baked slices weren't too impressive; but once sauced & cheesed up they somehow managed to taste fried - meaning authentic. Mystery here. The eggplants I used weren't particularly large so I don't think 3 would fit in a 9x13 - especially with the extra sauce & additional cheese. Well, okay it might; but you'd have a mess in your oven. :/ :) For calorie-saving, it's a five star; taste, depends on your sauce & how big an eggplant parmigiana lover you are. Kids, 13 & 15, finally tried & didn't go for it.
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Caramel Spice Cake

Reviewed: Mar. 1, 2013
'Not new at this - & I'm kinda a wild thing ;D, I changed just a little: Down to 1c brown; added 2T olive oil; reduced nutmeg & cloves to 1/2t. Smelling spices only,it seemed a little clove-y. In the batter, a little clove-y &/or nutmeg-y. :/ I'm not a big nutmeg fan anyway. It's in the oven - in an 11x14 & it's a little low - at least before baking. A beautiful batter - one you have to run a knife through. I'm anxious! :) 45 mins, 350. Definately too much cake for a 9.5x13.5, but could go a little smaller than 11x14. It's not low, just not as full as usual. Only notice it because I'm looking. Sooo disappointed. This cake needs more butter/shortening/oil or one less egg or less baking powder/soda. I don't know which. I'm not going to play with it. It's very crumbly. It's identifiable as a spice cake, but it isn't all that spicy. If I hadn't made cream cheese frosting to go with it, it'd be in the trash. 'Don't know where the "caramel" fits in the name. Sorry to the submitter for the bad review.
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Yummy Quiche

Reviewed: Feb. 28, 2013
So glad I read the review by the submitter reducing half & half - although it coulda used it. This is extreme cheese with eggs & not much else. Not bad, but we liked "quiche" better. I subbed half cup ham for the bacon. 'Didn't prebake the crust & it was fine.
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Quiche

Reviewed: Feb. 28, 2013
E liked this better than "yummy quiche," which wasn't bad, just much more cheesey. This was light, but filling. 350 for about 40 minutes. I added 2T parmesan to the cheese mix since I was just using cheddar. Also added 1/4t black pepper. Oh, & subbed milk with half & half. :) I didn't prebake the crust. If you just set it middle or a little lower in the oven, it will crisp fine. I've done the prebake deal & mine turned out too crispy, like a very crispy cracker crispy. Why do extra work? :) Later: Baked at 400, done in 30. 'Don't know if it was better, but it was faster.
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Feb. 28, 2013
'Would've bet my life I reviewed this ten years ago - literally. 'Made it for my birthday, one of those "milestone" brthdays. :/ It is BEYOND FABULOUS! Rarely do I not change anything in a recipe - sometimes on purpose, sometimes not - anyway, no changes & it is GREAT! It is. 'Found my notes: Surprisingly for this girl who always halves the nutmeg in anything, 3/4t isn't too much. Also increased maple to 1 1/4t & added 1/4t vanilla. Wrote it, meaning the frosting, was "a little greasy, just a little "on my paper, too. 'Still hard to believe the first time I made this was ten years ago. Sooo, I don't follow the directions. I don't think a buttermilk cake should be a onebowl wonder. I cream the shortening & sugar; add eggs 1@a time; 1t vanilla. Alternate dry ingredients mixed with flour & buttermilk. Don't overbeat or it'll be dry. No extra beating at the end either. Run a knife through the batter once in the pan to reduce the bubbles - smoother top. 'Don't remember if I set the timer for 20 or 25, but I know it wasn't more. Using 2 9" pans, greased & floured. Beautiful cake. 'Waiting for it to cool to remove & frost with that maple buttercream! Happy Birthday, E! SIXTEEN! :) Oh, you'll need all that frosting for a two layer cake. :)
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Cinnamon Hot Chocolate Mix

Reviewed: Feb. 27, 2013
I tried this with the cocoa increase since it was popular among suggestions & I found it too dark, bitter tasting & could feel the cocoa powder. I'll try again with the given amount.
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World's Best Marinara

Reviewed: Feb. 26, 2013
Unusual for me, but pretty much followed this & used with "ziti & eggplant". 'Didn't use mushrooms, red bell pepper, rosemary or sage. 'Think that 2T oregano is supposed to be 2t - so I did 2t. Only added 1T sugar & it was enough. I cooked the eggplant in the sauce then blended it. Nice thick sauce, but not too thick or too tomatoey. Two days later, K, 13, wants it again. Yay! Next time since adding the eggplant to "dilute" the sauce, I'll use puree or crushed & more, up to double, the spices. I'll blend in halves, too. It all fit in the blender, but blending made it orange-y. Maybe blending in halves it won't be so orange. :? :) Time2: less orange, but orange. :) 'Used crushed. Shoulda been sauce. I added water & wine, but it still tasted too tomatoe-y/concentrated with crushed. Next time, sauce with double spices.
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Hot Chocolate Mix I

Reviewed: Feb. 26, 2013
'Tried this with 1c each: dry milk, creamer, cocoa. 2c sugar. 2T per cup. Pureed the milk in the blender. That helps with dissolving tremendously. I use half hot water & stir; then, milk & reheat. Nice & creamy, & yum. Best so far. Oh, added 1/8t salt, too. Upcate: Yup, this is the best. I tried it with Bevy's & I wasn't so sure it'd win, but it did - using 2T per 1c liquid (half milk, half hot water). Going to try reducing sugar by 25%. 2parts cocoa to 3parts sugar seems right to me. Later 3/2014: Decided I didn't feel the need to add powdered oil (the creamer) so here is the new recipe: 1c sugar, 1c dry milk, 1/2 c cocoa
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Buttery Cooked Carrots

Reviewed: Feb. 25, 2013
I bake mine at 350, 45 minutes or maybe longer, covered with foil. 'Probably 3T butter & 2T brown sugar. I melt the butter, add the sugar & stir to dissolve; then add the cold carrots. The coldness helps the butter coat since it firms up. Kids still won't eat 'em so more for me! :)
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Baked Broccoli

Reviewed: Feb. 20, 2013
'Not a firebreather & I love sweets, but not this. I had two bites. I didn't add the oregano or thyme; or the lemon juice. The brown sugar is the predominant flavor & it's just weird that you're having broccoli with brown sugar. I like sweeter chinese food & while this isn't chinese, I thought I'd like it - with the cayenne - which I could barely detect. Again, not a firebreather. Those that thought it was hot must really be sensitive to spicy foods. 'Think this one is for the kids, not mine; but other kids. :D
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Oven Roasted Red Potatoes

Reviewed: Feb. 20, 2013
Mine always take longer to cook & I cut into somewhat bigger than bitesize chunks. This is the recipe on the soup box, as someone else noted. I use half an envelope, 2 pounds potatoes (white or red), 1/3c oil; OR 1 envelope, 6 pounds potatoes & 2/3c oil. 'Gonna try it with a roast so the temp'll be lower. I'll give results about cooking time. :) It is just good, meaning not so spiced you don't know what you're eating. Enjoy it for what it is. Easy prep & easy cleanup if you use foil... Don't try the lower temp. It takes forever & ever.
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