COOKIN4MYFAMILY Recipe Reviews (Pg. 3) - Allrecipes.com (1591244)

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: May 24, 2011
Loved this dish. I was able to cut back on the fat by using considerably less butter (used 2-3 T. total instead of 10 T.) and reduced fat cream cheese, and it was still rich and flavorful. I used cold skim milk in place of the boiling water. I also added a splash of white wine and some ground black pepper.
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3 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: May 24, 2011
This recipe turned out very well, but you are definitely on your own for how to season it. I decided to use a combination of 1/8 tsp. cayenne pepper, 1/8 tsp. black pepper, 1/2 tsp. dill, 1 tsp. dried mustard, 1 tsp. parsley, and a 1/2 tsp of vegetable Better Than Bouillon to give it some zip. I also used tripled the minced garlic and substituted half chicken broth for part of the milk. For the topping, I doubled the bread crumbs to 6 T and kept the amount of butter at 2 T.
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15 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: May 24, 2011
I really only made these cookies because I had two packages of instant vanilla pudding mix that I wanted to use. These cookies turned out very good and very rich. Also the cookies are soft & thin, so they would be great to use for ice cream sandwich cookies.
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3 users found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: May 23, 2011
This was the first time we have tried roasted garlic mashed potatoes, and we really enjoyed them. They are easy to make and had just the right amount of roasted garlic.
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4 users found this review helpful

Best Carrot Cake Ever

Reviewed: May 16, 2011
I rescaled this recipe to 12 servings to make two 9" layers which needed to bake about 40-42 minutes. I used applesauce in place of half of the oil. The cake turned out very good, but I am not sold on the process of the carrots sitting in brown sugar for an hour. My observation was that the carrot shreds went from plump to shriveled, tougher pieces in a pool of their juices. I thought the texture of the carrots deteriorated by doing this. The recipe depends on the liquid that is extracted from the carrots so that cannot be modified in this recipe. No one else seems to comment on this, so maybe it's just me? Otherwise, it seems like a nice cake that could use just a little other spice besides just cinnamon.
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6 users found this review helpful

Chicken Soup With Black Beans and Corn

Reviewed: May 15, 2011
This is an easy & flavorful soup. I skipped the oil & celery in the Fast Chicken Soup Base and used less cumin, but followed the rest of the recipe as written.
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5 users found this review helpful

Mexican Chicken Corn Chowder

Reviewed: May 12, 2011
Great flavorful soup! I used whole milk in place of the cream and regular low-sodium corn because I didn't have any creamed corn, and this turned out great. I also used Pepper Jack cheese which added a little extra kick.
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2 users found this review helpful

Mound Bars

Reviewed: Apr. 25, 2011
I made these bars because some of the photos look so good, but my bars were thin and did not resemble the photos at all. Now I've gone back to read the reviews of the photos I've admired to see that the bars were modified by baking in a smaller pan to get thicker bars and by increasing the coconut and/or chocolate layers. As written, these bars are way too sweet, and I didn't even add the white sugar to the crust. If I were to make them again, I would tone down the sweetness even more. I'd eliminate the white sugar, use unsweetened coconut, use more coconut (but not increase the sweetened condensed milk with it), and bake them in a smaller pan. You really have to have a sweet tooth to like this recipe.
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5 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Apr. 20, 2011
This was a big hit. I used some leftover frozen peaches and blueberries which was a nice flavor combination, and I look forward to making this again with raspberries. A big square of this is impressive and looks like the expensive coffee cake at a coffee shop. Because I bake at high altitude, I reduced the butter to 6.5 T. and the sugar to 7/8 c. in the batter, and it worked perfectly with a rich, buttery flavor.
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11 users found this review helpful
Photo by COOKIN4MYFAMILY

Fresh Tomato Shrimp Pasta

Reviewed: Apr. 20, 2011
I really loved this sauce. Some of my family members weren't as wild about this as I was, maybe because of the spinach, but I'm going to go with 5 stars anyway. After reading other reviews, I decided to skip mixing in the mozzarella to avoid the gloppiness and instead sprinked Parmesan cheese on top.
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5 users found this review helpful

Tasty Whole Wheat Bread

Reviewed: Apr. 17, 2011
I made a quarter recipe to yield one loaf. The only ingredient change I made was to use bread flour. I needed to use about 1/8 c. less flour, and the loaf only needed 25 min. to bake at 350°(instead of 375° as the recipe states). Next time, I'd add a little more salt.
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2 users found this review helpful
Photo by COOKIN4MYFAMILY

Jim's Cheddar Onion Soda Bread

Reviewed: Apr. 12, 2011
This is only the second soda bread recipe I've tried. I used 1 tsp. of baking soda and 3 tsp. of baking powder which made a similar proportion of baking soda/powder to the other soda bread I'd made before. I added 1/4 c. additional buttermilk. This quick to make savory bread goes well with Tomato Bisque II soup.
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4 users found this review helpful

Spicy Bean Salsa

Reviewed: Apr. 10, 2011
I didn't think this needed anywhere near a full cup of Italian dressing and would be better with a homemade spicy olive oil vinaigrette. This recipe is quicker to prepare than some other salsas because it has canned tomatoes, but it's a trade off: fresh tomatoes (& fresh cilantro too) add freshness & flavor, but also more prep time with more chopping. I'd go with fresh tomatoes if possible. I substituted frozen corn instead of canned to keep the salt level under control. I used this as a side dish and had lots leftover, so I made a burrito filling by combing 3 c. of this salsa with 2 c. of chopped cooked chicken which made four big burritos. I rolled the filling in flour tortillas, placed in a greased glass pan, sprinkled with cheese and fresh cilantro, and baked for 30-35 min. at 350°.
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6 users found this review helpful

Pain de Campagne - Country French Bread

Reviewed: Apr. 5, 2011
This was my first time making a poolish and an artisan-type bread. I loved the chewy-crisp crust and the texture of the bread. I didn't see the reasoning behind doing the second rise (step 6) on a floured cloth and then transferring to the baking sheet later, so I just did the last rise on a lightly olive oiled baking sheet. The damp cloth stuck a little to the top of my generously floured loaf, so it deflated a little bit even though I tried to gently remove it. Another reviewer had this same problem and I think it would be worse to try to do the last rise on the floured cloth and try to move it without collapsing the bread a little right before you intend to bake it. I look forward to practicing a little more with this recipe.
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18 users found this review helpful

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Apr. 3, 2011
These are so easy and excellent! I was able to do all of the chopping & cooking and still get them on the table in 70 minutes by skipping the refrigeration step. I had lots of leftover filling even though I used more than 3 T. per egg roll...so next time I'll buy two packages of egg roll wrappers. Also, I fried the entire batch of egg rolls in about 1/4 inch of oil...it isn't necessary to fry them in 6 inches of oil! I just kept slowly turning them in the oil; they cook very quickly so check on them often. I used unseasoned cooked chicken breast instead of barbequed or roast pork and omitted the MSG, but added a little black pepper--the flavor turned out great.
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8 users found this review helpful

Garlic Roasted Chicken and Potatoes

Reviewed: Mar. 22, 2011
This recipe makes easy, comfort food. I am giving this 4 stars because my husband really liked it, but I thought it was a little ordinary. The chicken was done earlier than the potatoes, so I removed the chicken and let the potatoes continue cooking until they got crispy edges. I added some paprika and onion powder and would add even more herbs if I were to make this again.
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7 users found this review helpful

Coconut Orange Cupcakes

Reviewed: Mar. 21, 2011
These are so pretty and have a great flavor combination of oranges and coconut. The only change I made was to cut back the sugar to 3/4 c. and next time, I'll cut the sugar some more. As written, these muffins have too much sugar and oil for us. I recommend this recipe with chopped mandarin oranges, less sugar, and a an applesauce/oil mixture to reduce the oil. The muffins may be even better with fewer vanilla/white chips since they seem to be "sugar chips" in the muffin rather than adding a subtle vanilla flavor to the recipe.
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4 users found this review helpful
Photo by COOKIN4MYFAMILY

Maple Dill Carrots

Reviewed: Mar. 16, 2011
I really like this recipe and have made it three different ways. 1) Made as written which is very good, but should be named "Brown Sugar Dill Carrots." 2) Made as directed plus added 2 drops of Maple Extract to get the maple flavor you'd expect from the recipe title...also very good. 3) Most recently, I substituted 2 T. Pure Maple Syrup in place of the 2 T. brown sugar. I like it best this way. I've also found that 1 1/2 T. butter is enough, and we prefer it with just 1/8 tsp each of the salt and pepper.
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25 users found this review helpful
Photo by COOKIN4MYFAMILY

Best Baked Chicken

Reviewed: Mar. 16, 2011
As written, I'll give this 3 stars because of the high salt level! But if you omit the 2 tsp celery salt (replace with 1/2 tsp celery seed) and the 2 tsp garlic salt (replace with 2 tsp garlic powder) plus add some parsley for color and finally cut the butter in half (which also cuts some more salt and fat) then it becomes a 4 star dish. I used Pepperidge Farm stuffing which has quite a bit of salt, but nice seasonings. I'd recommend this recipe with the salt cutbacks when you need to make something quick, but I wouldn't make it for company.
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2 users found this review helpful

German Apple Cake I

Reviewed: Mar. 15, 2011
This cake has very good flavor, but it's just too dense & moist. I have made this recipe twice, but perhaps it just isn't a good recipe for high altitude baking. If I were to try this again I would reduce the amount of oil/applesauce or add some flour. The cake needed to bake for an additional 11 minutes to get it to test done, but it is just really wet.
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3 users found this review helpful

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