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Mini Cheesecakes from PHILADELPHIA®

Reviewed: Oct. 12, 2013
I thought they were delicious, and I've never seen anything disappear quicker in my life lol. I made these with "Lorna Doone" cookies as I had no graham crackers and the only other change I made was to put the lemon zest inside the batter.I had them cooling on a platter in my fridge when I ran to the market. Upon my return no more than 15 minutes later my home had been "invaded" by my youngest: 17 y/o daughter and about 1/2 dz of her friends. I had actually made "40 something" mini mini cheesecakes as I had no regular size cupcake cups. When I looked down I could have cried, there were 4 left on the platter UGHHH!!! The only consolation I had was that all I kept hearing was "Mama, these are the bomb". I couldn't possibly be mad? Anyway, I was thinking of adding pumpkin pie spice for Thanksgiving, then my mind started wandering... oreos, nilla wafers, pecan sandies (with a glazed pecan garnish YUM!), the possibilities are endless. I HIGHLY HIGHLY Recommend these they're so easy and so delicious, they will be my new "go to" when I need to bring something to a party. Oh well I guess I'm going back the the market again I need to make more "mini mini" cheesecakes, this time I'm hiding them!.... lol :-)
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14 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jul. 6, 2012
Hey Laurie, thank you for this amazing recipe. I, probably like the rest of the reviewers, have made bruschetta on many occasions. I was browsing through recipes to change mine up a bit and found your recipe. I NEVER thought of putting sun dried in with the fresh tomatoes and I can't believe I didn't because I love the taste of both. This takes Bruschetta to the gourmet level. The only changes I made were using "tomatoes on the vine" because I didn't have any romas, and subbing white balsamic for regular balsamic. This avoided the "brownish tint" one reviewer commented on. I also added some fresh oregano as I love the flavor with tomatoes and basil. Fresh basil definitely is a must with this recipe. I was thinking in a pinch if I didn't have fresh basil on hand I could always add a spoonful of homemade pesto to the tomatoes instead. I also toasted my bread in advance dipping my brush into the jar of sun dried tomatoes and using that oil instead of olive oil or butter. I also sprinkled fresh parm on the bread before toasting. The best thing about this recipe is that you can do so many things with it. I have made it as suggested with fresh mozzarella toasted on the bread, but this time of year, its all about being cool. I made this today with fresh mozzarella diced into little pieces and chilled with the tomato mix. I toasted baguettes & served the tomatoes on the side EVERY PERSON ASKED ME FOR THE RECIPE! That really says something! Thank you again Laurie...
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5 users found this review helpful

Roasted Vegetables

Reviewed: Mar. 4, 2012
OMG! This is to die for. I opened up my fridge and found the following: sweet onions, red pepper, zucchini, red potatoes broccoli and carrots. I followed all the other directions except for subbing dried rosemary (I had fresh thyme). My 16 year old daughter who eats only a few veggies ate this and loved it. It's so healthy too and really brings out the sweetness in all the veggies. Thank you so much for this divine recipe! I will make this again and again etc.... This is definitely a keeper. Great for guests and for everyday!
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4 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Feb. 7, 2012
Love this! So easy. Have made this basic recipe as is and jazzed up. Instead of plain olive oil, I use balsamic based homemade Italian dressing (or store bought would be fine too) to marinate chicken in before dipping in breadcrumb/cheese mixture. THE BOMB!!!
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2 users found this review helpful

Marinated Scallops Wrapped in Bacon

Reviewed: Feb. 5, 2012
I just finished making these delicious scallops for Superbowl today and I had to come and comment on them. I had 1 pound of huge New Bedford scallops and I cut them in four and followed the recipe to a "T" but added 2 cloves of fresh minced garlic. I let them sit in a ziploc for about an hour and grilled them on my foreman for about 5 minutes. AMAZING! They literally melt in your mouth. The only problem is getting them to the Superbowl party before I will make them again and again!
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3 users found this review helpful

Portuguese Soup

Reviewed: Jan. 21, 2012
This was a great recipe. I was actually searching for a base recipe for Portuguese Kale soup. Unfortunately I didn't have any cabbage but I added two bunches of kale at the end and it was the bomb! I used hot chourico (Portuguese sausage) and tomato paste instead of ketchup. The only other change I made was to saute fresh garlic instead of garlic powder. Very good and as everyone else said, it makes a huge pot! Ty for this recipe.
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3 users found this review helpful

Sun-Dried Tomato Pesto

Reviewed: Jan. 3, 2012
Made this recipe tonight but all I had was sundried tomato's I was soaking in olive oil for another use. I took them out, and used them in this recipe and instead of using olive oil, I used the olive oil I had the tomato's soaking in. The balsamic vinegar adds the best zing. Also I just added two heaping tbls. of homemade basil pesto as I didn't have all of the other ingredients like fresh basil and pine nuts. It is DELISH!! Made a pizza on a tortilla and used this instead of pizza sauce and substituted feta cheese and spinach as toppings.... again, it was DELISH!! I would highly recommend this!
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6 users found this review helpful

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