My4NonBlondes Recipe Reviews (Pg. 1) - (1581332)

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Broiled Scallops

Reviewed: Aug. 6, 2003
The first time I made this I followed the recipe exactly, and it was excellent. The second time, however, it was OUT OF THIS WORLD making the following changes: Instead of broiling, melt the butter in a saucepan over med/high heat. Add the remaining ingredients (except the lemon) and sautee the scallops for approx two minutes on each side. Pour the scallops and the sauce over pilafed rice, squeeze fresh lemon juice over the top, and garnish with a little parsley and a tiny bit of paprika for color. My fiance says this is the best seafood recipe I have ever made!
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1018 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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967 users found this review helpful

Waikiki Meatballs

Reviewed: Apr. 18, 2003
I have had this recipe in my collection for years, and have made it a million times. My family loves it. Here are a few tips to cut the prep time: Oven bake the meatballs at 350 degrees for 20 minutes on a foil lined broiler pan. The fat melts off, and the meatballs stay firm, instead of crumbling apart. Cuts down on calories and fat, and improves the taste. Also, when making the sauce, just dump all the ingredients in a saucepan at the same time, and whisk the heck out of it. No lumps, and cuts down on dishes. Enjoy! We love this recipe!
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330 users found this review helpful

Banana Muffins II

Reviewed: Jul. 6, 2003
Wow, these are really good! I think they're even better than my banana bread. I did use less butter, and added about 1/4 cup applesauce to cut the fat. As per other suggestions, I added some vanilla, and cinnamon, and the result was a moist, spongy banana-y muffin. Excellent! And low fat!!!!
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229 users found this review helpful

Seasoned Cornish Hens

Reviewed: Sep. 5, 2003
Fabulous flavor! Just the right amount of spice. I didn't have oyster sauce, and wasn't in the mood to make a trip for it, so I just omitted it, and it was still excellent. I'm sure it would be even more excellent with all the ingredients. Served with lemon herb rice and green beans--dinner for two for under 5 bucks. Can't beat that!
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133 users found this review helpful

Waldorf Salad II

Reviewed: Sep. 17, 2003
This is good, a solid 4 stars, but it could be better. First, there is too much dressing. The apples and walnuts kind of swim in it. I'd decrease the mayo to about 1/3 cup, and add an extra apple. The amount of walnuts is fine, but make sure they're chopped very small or they taste a little bitter. The celery is a fabulous addition, adds great crunch, and the recipe could actually use just a little more than it calls for. The raisins I'm undecided on. I didn't like them at first, but they're growing on me. With or without, this recipe is a good one. By tweaking it a little, and using very crisp apples, this is a five star recipe. Thanks!
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131 users found this review helpful

Absolute Best Liver and Onions

Reviewed: Apr. 18, 2003
I made this last night for dinner at the request of my fiance. I have to admit, liver has never been my favorite dish, and I've never made it before, but this recipe was so easy, and it's true, the milk takes out all of the bitter taste. If it was good enough that I cleaned my plate, it deserves 5 stars!!
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91 users found this review helpful

Easy Lemon Bars

Reviewed: Jul. 17, 2003
I made these for a party, and was a little leery, only because I don't like making things for gatherings that I haven't tried before-it's so embarrassing to make something that turns out terrible. These are awesome. So much better than any lemon bar I have ever made, and I'm a huge lemon bar fan. So for those of you that are non-believers like me, this one rocks. As per other suggestions, I did double the filling, and added a little extra lemon (juice of two lemons, total) Perfect. I'd give it more than 5 stars if I could!!
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76 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

Catherine's Sirloin Tip Roast

Reviewed: Oct. 13, 2003
I think the hour and twenty minutes is a tad too long to cook this roast. It came out tough and chewy, a big disappointment for a $20 cut of meat. However, I tried to salvage it by turning it into french dip. I sliced it thinly and simmered it in swanson's beef broth with onion on low for about two hours. It definitely made the best french dip ever! So five stars for this recipe, even though I had to tweak it.
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60 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

Jim's Macaroni Salad

Reviewed: Jun. 1, 2003
Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion for color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing!
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43 users found this review helpful

Traditional Coffee Cake

Reviewed: Sep. 23, 2005
If you're ever up in the middle of the night and can't sleep, make this cake. It takes HOURS to make and to roll out the little balls, but it's completely beautiful and tastes great. I highly recommend it if you have the time!
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31 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: May 11, 2003
This is the perfect summer cookie, especially here in the Southwest! This cookie is crisp on the edges, soft in the middle, with a very light lemony taste. These began to brown pretty quickly, so I decreased the oven temp a few degrees and baked for 10 minutes. I also made them a little smaller, using rounded teaspoons instead of the larger cookie. They did spread a little, but the tsp size bakes a perfect tea sized cookie. These are great!
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29 users found this review helpful

Sweet Banana Bread

Reviewed: Aug. 18, 2003
By far the best banana bread I have ever made! I have long been looking for the perfect banana bread recipe, and others have been good, but nothing like this. Moist, dense, and full of rich banana flavor. Can't wait to share with family and friends!
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26 users found this review helpful

Albondigas Soup I

Reviewed: Mar. 29, 2003
This is the BEST recipe for albondigas that I have found. Using medium salsa, I think, gives it just the right kick. It makes a huge pot though, so be ready for leftovers! I also used half chicken broth, and half beef broth with excellent results, as well as adding fresh chopped cilantro, and a little extra (cooked) rice. FANTASTIC!!!
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26 users found this review helpful

Hamburger Cheese Bake

Reviewed: Dec. 28, 2010
Don't let the less-than-delicious name fool you, this is really good! The sauce is just "eh", so instead of this one, I use "world's best pasta sauce" from this site, cook the pasta, and mix with the cheeses, then pour the sauce over the top and bake. Everyone loves it!
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25 users found this review helpful

Oatmeal Soda Bread

Reviewed: Dec. 28, 2005
I'm a little confused how bread that consists of sour cream and almost an entire stick of butter is considered lowfat, but it's delicious nontheless! Texture and flavor are outstanding, but a little lighter than traditional soda bread. I subbed whole wheat in place of one cup of bread flour which was really good, and next time I'll leave the oats off the top; they just fell off and made a mess. I'll make this one again!
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24 users found this review helpful

One Bowl Brownies

Reviewed: Aug. 19, 2010
Well I just didn't like these at all; I followed the recipe exactly except I omitted the nuts and reduced the cooking time by 5 minutes. I like dense brownies, but these were more like thick brownie crackers; they were chewy and crunchy on the edges, and just plain chewy through the middle. Thanks for the recipe, but I'll keep looking.
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22 users found this review helpful

Blueberry Crumb Pie

Reviewed: Jun. 8, 2010
This recipe is DELICIOUS! I've made this pie twice in the last week, and the fam devours it. I used fresh blueberries and added about 1 tbsp cornstarch as others have recommended. It is a little loose, but the flavor is so amazing who really cares?? I also didn't have any lemon so I omitted it, but the flavor is so fresh and bright with fresh blueberries that I don't think it really needed it anyway. My new favorite pie!
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22 users found this review helpful

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