COOKIN4MYFAMILY Recipe Reviews (Pg. 2) - Allrecipes.com (1591244)

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Grilled Corn on the Cob

Reviewed: Aug. 15, 2011
As written, wrapping the corn in foil with butter and cooking for approx. 30 min. will eventually cook the corn & cooking it this way is sort of a novelty. However, we had a large batch of sweet corn, some of which we grilled following this recipe and the rest that didn't fit on the grill, we boiled for 3-5 min. in the traditional way. We found that the same sweet corn cooked quickly in boiling water was much sweeter & had more flavor. So I would only recommend cooking corn on the grill if you have plain old corn...don't grill it this way if you want to preserve the flavor of sweet corn.
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Photo by COOKIN4MYFAMILY

Cranberry Banana Oat Bread

Reviewed: Aug. 9, 2011
This recipe is a nice variation from the usual banana bread and is especially good when served warm. My only change was to add 1 tsp of vanilla.
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3 users found this review helpful
Photo by COOKIN4MYFAMILY

Date and Nut Bread

Reviewed: Jul. 27, 2011
Very good flavor and just the right amount of sweetness. I'll make this bread again, but next time I'll add just a little more salt. I made this in a bread maker on the dough setting adding the dates & almonds after about 27 minutes, but I rolled the dough out and placed it in a loaf pan for the second rise. It only took 23-25 minutes to bake to a golden brown at 350°.
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Photo by COOKIN4MYFAMILY

Grenadian Spice Cake

Reviewed: Jul. 26, 2011
The lime zest & spices create a unique loaf cake. I used room temp. butter (instead of chilled) to cream with the sugar, and I substituted half applesauce for part of the butter. I also cut back a little on the sugar since I am a high altitude baker. My loaf was done at 60 min. so be sure to check on this as 75 - 90 min. seems way too long. The loaf was beautiful and tasted great with a cup of coffee. I'll make this again. I could see serving this with grilled pineapple and a little whipped cream.
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Microwave Corn on the Cob

Reviewed: Jul. 24, 2011
Five minutes was too long for our corn. I'll try this again with a shorter cook time. An OK option if you need to cook corn fast, but boiling would give better results.
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PHILADELPHIA Marble Brownies

Reviewed: Jul. 21, 2011
An easy comfort dessert. I've made variations of cream cheese brownies before, but I like that this version has a little vanilla. To get a better swirl effect, it's easier to layer most of the brownie batter, pour the cream cheese mixture over that, and then layer the remaining brownie batter over the top before swirling.
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37 users found this review helpful

Rhubarb Peach Cobbler

Reviewed: Jul. 15, 2011
We are fans of "not too sweet" desserts and enjoyed this one. This recipe makes a lot of topping in relation to the amount of fruit, and the topping has a nice, light texture, but not much flavor. Next time, I'd add a pinch more salt and another tablespoon of sugar to the topping.
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6 users found this review helpful

Pasta with Tomato Cream Sauce

Reviewed: Jul. 5, 2011
This recipe is best served fresh and really wasn't very good as leftovers. I used penne instead of angel hair pasta and that seemed to work well. My husband did not care for this at all.
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2 users found this review helpful

Honey-Spice Drumsticks

Reviewed: Jun. 29, 2011
An original barbeque sauce with a unique blend of honey-orange-cumin-rosemary. We cut the cumin in half as a little goes a long way for us, and we could still taste just enough of it. I didn't have the orange zest, but it seemed just fine without it. We marinated chicken breasts which were cut into thirds. I'll make this again as it really stands out with its blend of flavors.
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5 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Jun. 15, 2011
This was good, but I think it needs some additional seasoning and less salt.
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Yummy Honey Chicken Kabobs

Reviewed: Jun. 14, 2011
Excellent. Instead of using 2 whole cloves of garlic, I used minced garlic in the marinade. I marinaded the chicken and the vegetables separately for 24 hours, then used the leftover marinade from the vegetables to make a sauce thickened with cornstarch. Served everything over jasmine rice with the sauce, and it was really good.
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Enchiladas Suizas

Reviewed: Jun. 13, 2011
Very good! Next time, I will make extra sauce so that I can use it to cook the chicken in the crock pot as others have recommended. I used some cayenne for a little more zip and used a little less cream. These can be a little mushy so I might try cutting the cream a little more. Served with shredded lettuce & sour cream.
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Photo by COOKIN4MYFAMILY

Grandma's Focaccia: Baraise Style

Reviewed: Jun. 7, 2011
The amount of flour in this recipe was way off for me. I don't know if it would be possible to use 2 POUNDS (approx. 8 cups) of flour + 4 riced potatoes + only 1 cup of water and get this to work? I used considerably less flour (about 4 3/4 cups or 21.4 ounces). I drained off 2/3 cup tomato juice before putting the crushed tomatoes on the focaccia. I would recommend slightly less salt. The recipe says to let this cool to room temperature before cutting and serving, but it is much better warm. There could be an improvement upon using plain, cold crushed canned tomatoes as the topping...maybe simmer the crushed tomatoes with garlic and/or onion before adding the oregano. The crust turned out crisp on the outside and chewy inside, but there are simpler & tastier recipes that get the same result.
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Ultimate Twice Baked Potatoes

Reviewed: Jun. 6, 2011
These turned out perfect. I used white onion which I sauteed in a tiny bit of olive oil to take the bite out of the onion and omitted the bacon. Really great flavor even without the bacon.
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Chicken with Mushroom Sauce

Reviewed: Jun. 6, 2011
This is a basic, easy chicken recipe that tastes great...the kind of recipe every starting cook should have in their recipe box. I used boneless, skinless chicken breasts and a combination of chicken broth and wine. The only additional ingredient I added was some dried parsley in the sauce.
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Spinach Brownies

Reviewed: Jun. 6, 2011
An easy and tasty way to serve spinach. This recipe can be 5 stars with modifications. As others suggested, I sauteed the onion plus some fresh minced garlic in just 1 T. butter and then added the spinach to wilt it. Finally, I stirred in 1 T. fresh chopped oregano. In the batter, I only used 2.5 T melted butter. Using only 3.5 T. butter total in this recipe is plenty, and I would reduce the salt next time also. I kept thinking that fresh chopped tomatoes would be a good addition as well...probably because the recipe was a little salty as written. Be sure to bake this until it has browned spots across the entire top, not just around the edges. The texture leans to the mushy side, and I needed to bake this 40 min.
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Photo by COOKIN4MYFAMILY

To Die For Blueberry Muffins

Reviewed: Jun. 5, 2011
Everyone said "wow." I'd give the muffin itself 5 stars, but recommend the alternate topping by top reviewer Chef Joy with less butter. Two things I learned from this recipe 1) Simple ingredients can make a really good recipe, and 2) Fill your muffin tins to the top with other muffin recipes to get that big, wow appearance.
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Rhubarb Meringue Squares

Reviewed: Jun. 4, 2011
Inspired by reviewer Avon's photos, I also baked this in a 10 inch tart pan, and it looked beautiful. I added a couple of sprinkles of cinnamon in the crust and added 1/2 tsp of vanilla to the filling after it had cooled slightly before putting it in the crust. I used frozen rhubarb which after thawing had rhubarb liquid that I used in place of the water in the filling. I also omitted the coconut from the top. I thought this was a nice change from the usual rhubarb cobbler & I'll make it again.
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Scottish Bubbles and Squeak Patties

Reviewed: Jun. 4, 2011
This recipe is unique and very tasty. I cooked the onion with the cabbage & carrot so everything was cooked before browning in the pan. To brown the patties, I melted a minimal amount of butter then just plopped a large spatula full onto the butter in the pan, then formed it into a patty with a fork. There is plenty of time to form these initially, and as you flip them, you will need to form them back into shape again...you are essentially trying to brown a mashed potato patty. The patties took a while to brown, but the end result looked nice.
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Hot or Cold Vegetable Frittata

Reviewed: May 29, 2011
After reading reviews, I increased the eggs to 10, added some seasoning (1 tsp basil and 1/2 tsp Mrs Dash onion & herb), increased garlic, and added sliced tomatoes on top--I'd recommend all of those changes. My son really did not like the little white spots of cream cheese in this recipe and I only used 1 8 oz package...make sure you dice the cream cheese as small as possible. Overall, this was a nice change of pace from sweet breakfasts like waffles and coffeecakes.
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