My4NonBlondes Recipe Reviews (Pg. 2) - Allrecipes.com (1581332)

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Creamy Rice Pudding

Reviewed: Sep. 23, 2005
Yummy! I made this *almost* exactly as written, using arborio rice to make the pudding as creamy as possible. I did let the egg rise to room temp, and mixed it into the remaining milk to prevent the eggs from scrambling. Couldn't find the nutmeg, so I sprinkled a little pumpkin pie spice over the top after I removed the pudding from the stove. This was so much better than baked rice pudding, and I even made it with skim milk! Excellent!
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6 users found this review helpful

Jo's Rosemary Bread

Reviewed: Sep. 19, 2005
I don't have a bread maker, so I do it the old fashioned way, but this bread is soft, savory, and is absolutely delicious served warm with soft butter. It also makes great sandwiches! I will definitely be making this bread for Thanksgiving instead of our typical white rolls. Yum!
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7 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Sep. 19, 2005
This is awesome! I have been looking for a "tastes like it's been simmering all day" marinara sauce for so long, and this is as close as it gets. I didn't have any white wine, but I did have a good bottle of red opened so I used that instead. I added it to the olive oil & onion mixture and let it reduce prior to adding the tomato ingredients. I also saw that there wasn't any basil in the recipe, so I added a tsp. The sauce is still simmering, but even after just a few minutes on the stove it is fantastic. Thank you so much Jackie for this recipe!
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6 users found this review helpful

Kafta (BBQ)

Reviewed: Sep. 18, 2005
This is my "secret recipe" for perfectly seasoned, perfectly juicy hamburgers. Everyone that tries them asks what's in them, but I never tell! They taste just as good made on the stove top with a grill pan, and they're ready in a snap. Awesome recipe!
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44 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Sep. 13, 2005
I did not have much faith in this recipe. I don't typically use my microwave at all, and I didn't really think this was going to turn out but I trusted all of the other five star ratings and gave it a shot. It was fanastic! I had a whole batch of peanut brittle in ten minutes, and it's even better than the candy thermometer method. I made the recipe exactly as written, and even though I have a very powerful microwave I still heated for the full 7-3 minutes. My suggestions for a first-time baker of this recipe would be to work quickly once removed from the microwave, and make sure your spatula/spoon is heat-proof. Do not pause the microwave to stir, and do not try to double the recipe (it only takes ten minutes after all!). I didn't grease a cookie sheet, just placed a large sheet of parchment on the counter and poured the mixture directly on it. It's wonderful, but kind of thick with the amount of peanuts, so since I grew up with a thinner peanut brittle I'll probably reduce the peanuts to one cup next time.
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10 users found this review helpful

Focaccia Bread

Reviewed: Aug. 23, 2005
I read this recipe twice and wondered how on earth the dough was supposed to rise without proofing the yeast first, and then I read the reviews and found that it has been a problem for many people who have made the focaccia. ALWAYS proof your yeast! Just heat the water to 110 degrees and stir in the sugar, then dissolve the yeast and let the mixture sit ten minutes or until your yeast mixture is nice and foamy. Add the salt and oil, then your dry ingredients. My focaccia rose beautifully, but it definitely needs some salt in the topping. The next time I make it, I will sprinkle garlic salt before adding the mozzarella. This is a great recipe, it just needs to be a little more clear for the cook who isn't all that familiar with bread baking. Good luck!
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973 users found this review helpful

Vanilla Wafer Crust

Reviewed: Aug. 23, 2005
I used this crust to change the banana pudding IV recipe here on allrecipes to a banana cream pie. I also added about 1/3 cup of powdered sugar and it was so good! We love the banana pudding recipe, but agreed that this time the crust was the best part. I've used the recipe again today to make strawberry pie-yum! So versatile!
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66 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 4, 2005
This was my first attempt at blueberry buckle, and it was excellent!! I also substituted butter for shortening, used 1 1/2 c. flour, and added an extra cup of blueberries, which I highly recommend to anyone who tries this recipe. The only comments I can add would be to fold the blueberries in very gently so they don't break, and allow a lot of extra baking time. I had the cake in the oven for over an hour and had to cover it after the first 40 minutes or so to be certain the top wouldn't burn. This is a delicious summer cake, not too sweet, and would be perfectly complimented by a scoop of vanilla bean ice cream. Try it!
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2 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Apr. 20, 2005
I can only give this recipe four stars because of the crisco factor. I never use it in cookies, but decided to follow this recipe exactly and added it this time instead of subbing for butter like I normally do. It was yucky. The crisco makes the cookies greasy, and gives them a bland flavor with a nasty aftertaste. My suggestion is to double the butter and omit the crisco, and bake for 12 minutes at 325. I'll try again though, because I think this recipe could be excellent!
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2 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 10, 2005
We have not ordered pizza delivery a single time since I started using this recipe. The crust is so versatile, and I've added different herbs to it (rosemary, basil, oregano) with great results each time. Sometimes I cut the recipe in half for one regular size pizza, but mostly I make the entire recipe and save half, wrapped tightly in plastic wrap while still in dough form, for up to 2 days. You can make two pizzas with the recipe, and I've found that if you pat out the dough out into your circle of crust and let it sit for about an hour at room temp before adding your toppings and baking, the dough rises perfectly and develops the nicest crisp crust while staying chewy and soft inside. This recipe is THE BEST!
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5 users found this review helpful

Split Pea and Ham Soup I

Reviewed: Mar. 8, 2005
I love this soup! 6 ingredients, you can't get much more basic than that, and you can add absolutely anything to it to make it stretch. I like to add lots of veggies; diced carrot, celery, and potato, or anything else that I need to use up in the refrigerator. Thyme and bayleaf are also great additions, and add a homey flavor. Add some amusement park cornbread from this site, and you have a perfect meal for practically nothing!
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3 users found this review helpful

Buttermilk Biscuits I

Reviewed: Mar. 2, 2005
Well now, these were just terrible. I made them exactly as directed, and they were very pretty. They also taste like fluffy balls of flour. What a disappointment after such a nice presentation! I got the "yuck face" all across the table, so I'm glad it was just family. I would have been embarrassed to serve them to guests.
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4 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Feb. 11, 2005
The glaze on this meatloaf is great, but the meatloaf itself is bo-ring! No onion? It kind of tastes like just a big blob of hamburger. I made it a second time adding my usual ingredients for meatloaf, onion, salt, pepper, a little green pepper, and increased the breadcrumbs a bit. I topped it off with the glaze just as written, and my whole family loved it.
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2 users found this review helpful

Zucchini Patties

Reviewed: Feb. 11, 2005
I made these after finding a great price on zucchini at the market. I didn't have any parmesan cheese, but added a combination of mozzarella and monterrey jack. As per the suggestion of another reviewer, I added extra onion, and squeezed the excess water from the zucchini by placing it all in a clean cotton towel and twisting it up until the extra water dripped out. This actually needs very little oil in the pan, which is great. I topped them with a little kosher salt and they were yummy even without any other toppings!
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4 users found this review helpful

Angel's Old Fashioned Beef Stew

Reviewed: Feb. 11, 2005
We loved this. It really needs a bayleaf or two (I used two). I simmered the meat for about an hour on its own before adding the other veggies, since stew meat needs at least three hours to soften to "falling apart tender" which is the way we like it. I also used two large yellow onions instead of the 12 boiling onions this recipe calls for, and red potatoes with skin instead of russets since they hold up better. I would recommend, however, that you opt for a low sodium broth, like the kind from Swansons, because even though I love salt, I had to add a bit of sugar at the end to cut the saltiness. All in all, a five star recipe that just needs some minor tweaking, but a GREAT starting point!
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2 users found this review helpful

Dee's Health Bread

Reviewed: Feb. 9, 2005
This bread is AWESOME! I made a few changes due to personal preference. I used refined sesame oil instead of vegetable oil. It gave the bread a nice, nutty taste. I didn't have any cracked wheat, but added a little bit of wheat bran, 2 tbs of sesame seeds, pumpkin seeds, and a tbs of poppyseeds. I also halved the recipe to make three good-sized loaves. Have a little patience, though, because it takes forever to rise, and will not raise at all after it's in the oven. After I took the loaves out of the pans and cooled them, I thought for sure they must be full of air pockets because the crust was so soft, but no, when I sliced off a piece it was just so soft and wonderful! I'm the only one in our family that likes multigrain bread, but I'm a happy girl today!
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8 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jan. 7, 2005
I also baked these lemon bars using the modifications listed in previous reviews. They are by far the best lemon bars I have ever had. I love lemon bars, and I have finally found a recipe to share with family and friends. Thank you!
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1 user found this review helpful

Turkey Posole

Reviewed: Jan. 7, 2005
We don't eat pork, so I loved finding a recipe for red posole that uses turkey (or chicken) instead! Green posole is okay, but the flavor doesn't have the depth of the red. Anyhow....I didn't have any turkey left-overs, so I used dark chicken instead, and jalapenos instead of poblanos. The store didn't have any cannellini beans, so I used pinto. The dark meat was fall apart tender, and we used lots of fresh lime and cabbage mixed in. Great texture, and the flavor is awesome!
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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Dec. 28, 2004
I buy whole hams just for the bone to make this soup! All of our friends and family members love it so much that each time they have a ham bone, they bring it to me to make the soup and we each get half. The recipe is awesome, and really hits the spot during the winter. I usually soak the beans overnight and let the soup simmer for a few hours. It tastes even better the next day. Best to wait until the end to add the salt though, as it often doesn't need it. Try it, it's great!
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2 users found this review helpful

Beef Stroganoff III

Reviewed: Oct. 5, 2004
I have to say, this was EXCELLENT. I made a few changes, though, to suit our tastes. I did use the chuck roast, trimmed of any fat, but I had to simmer for close to 2 1/2 hours to soften the meat enough. I omitted the wine and added extra broth, and used sliced fresh mushrooms instead of canned. Served over fresh egg noodles. This is a new favorite in our house!
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1 user found this review helpful

Displaying results 21-40 (of 115) reviews
 
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