COOKIN4MYFAMILY Recipe Reviews (Pg. 4) - Allrecipes.com (1591244)

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Jelly-Filled Muffins

Reviewed: Mar. 7, 2011
Pretty muffins with big round tops and a colorful center. I used half cinnamon and half nutmeg in place of the full amount of nutmeg. The only other change I made was to make half the amount of cinnamon-sugar which I sprinkled directly onto the batter before baking (skipped the step to brush the muffin tops with butter) and the reduced amount of cinnamon-sugar was still slightly more than needed. I baked at 375 degrees for slightly less time than the recipe specified.
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2 users found this review helpful

Nana Dot's Irish Soda Bread

Reviewed: Mar. 7, 2011
A really good slightly sweet bread with a crusty outside and tender inside. I have never seen or tasted an Irish Soda Bread before, and this turned out very well. The directions say to bake the ball of dough, but I flattened the ball into a circle about 1 1/2 inches tall as I thought that might bake more evenly. The bread rose up with a nice rounded top. I would recommend a lower baking temp or less baking time as my bread was already browning at 15 min. and was done before the 30 min. time specified.
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4 users found this review helpful

Fish Tacos

Reviewed: Mar. 7, 2011
We really like fish tacos and thought these were great. I added 1/4 tsp black pepper to the batter and had to add a little more beer as it was a little too thick. The batter made enough for 2 lbs. of fish cut into strips to get more crispy edges. I warmed the tortillas in the oven instead of frying and pan-fried the fish in just a couple of tablespoons of oil at a time...way less than the specified amount of a full quart. The batter provides a crispness and doesn't have a lot of flavor, but that is what the spicy sauce in this recipe is for. I thought the sauce was very good, but I would add some cilantro next time as it had more of a herby-spicy flavor as written (from the dill & oregano).
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6 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Mar. 1, 2011
Very tasty and totally customizable with your favorite salsa in place of the 7 ounce tomatillo salsa. I made it as written except I didn't have celery salt, but I didn't feel it was lacking in salt when I tasted it. This sauce is excellent on Southwestern Egg Rolls and Fish Tacos!
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3 users found this review helpful

Southwestern Egg Rolls

Reviewed: Mar. 1, 2011
These were delicious, but had too much jalapeno for our taste buds! I baked these and served with Amy's Cilantro Cream Sauce which I also highly recommend. I will make these again with less jalapenos and try them with egg roll wrappers also as others have suggested.
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8 users found this review helpful

Homemade Flour Tortillas

Reviewed: Mar. 1, 2011
I did not get very good results with this recipe. The tortillas were tough, lacking in flavor, and not very pliable. About halfway through rolling the tortillas, I got the technique of rolling them super thin...so thin they feel like a piece of fabric. Even though the directions say to use "medium-high heat," I found that I had to keep my skillet temp around medium otherwise they were too crisp and impossible to roll for burritos.
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3 users found this review helpful
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Poppy Seed Mini Muffins

Reviewed: Feb. 27, 2011
These muffins are seriously under-flavored! I rarely say any recipe needs more sugar & salt, but this one does, plus it needs a lot more lemon flavor. Or if you are not wanting more lemon flavor then use more vanilla. I used the ingredients as written and added 1 tsp. grated lemon rind & 1 T. lemon juice, but still they barely tasted of lemon. Finally, I added a lemon glaze to increase the lemon flavor & sweetness as others have also done. On the bright side, the muffins rose really well and had a great light texture. I expected 21 mini muffins from the number of servings listed, but I got almost 36. Unlike some other reviews, I found the amount of baking time to be just right for me.
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Lighter Fettuccini Alfredo

Reviewed: Feb. 27, 2011
This recipe is very quick to prepare with items that you usually have on hand. I decreased the butter to 4 T. and felt it needed a little black pepper, oregano and parsley to give it a little flair. It was best eaten right away when it was fresh.
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5 users found this review helpful
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 26, 2011
I thought these were perfect. I only used 1/2 cup of jam and reduced the butter from 8 T down to 6 T butter & 2 T applesauce...the texture & flavor was really good and just right for our family since we like not-too-sweet desserts. I think next time I will just put the crust ingredients (except the oatmeal) into a food processor to mix and then stir in the oatmeal before pressing into the pan.
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Feb. 26, 2011
Excellent crust that is soft inside and chewy-crisp on the outside! This will be my new pizza crust recipe, but next time I will add some herbs and garlic powder as I did with my old recipe. I made this in my bread maker on the dough setting which simplified the preparation. I was able to make two 14" x 15" pizzas. The only change I made was to bake at 350 degrees for about 19-20 minutes on air cushion cookie sheets since I don't have a pizza stone. This is a really great recipe.
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3 users found this review helpful
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Oatmeal Peanut Butter Cookies III

Reviewed: Feb. 21, 2011
These cookies turned out great! I followed most of the suggestions by reviewer Sarah (especially to decrease the butter & increase the oats a lot) and also decreased the sugar a little and the cookies were very good. The addition of the peanut butter filling makes them stand out. I made a double batch of cookies with a single amount of filling.
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6 users found this review helpful
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Empire State Muffins

Reviewed: Feb. 16, 2011
The coarsely chopped fresh cranberries in this recipe add little bits of bright red color for a very pretty muffin. I used half applesauce & half canola oil with excellent results. Next time, I might use slightly less cinnamon, but these really are great!
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2 users found this review helpful

Sirloin with Mushroom Sauce

Reviewed: Feb. 15, 2011
We thought this was great! It is so quick and simple to make, and the presentation really looks nice. It would be a great recipe to make for company. I didn't need to add any additional seasonings as the wine-beef broth-mushroom sauce adds a wonderful flavor. I prefer a slightly thicker sauce, so I added 1 tsp cornstarch into some cool beef broth and stirred that into the sauce until it thickened. I'll be making this again.
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4 users found this review helpful
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Apricot Chicken with Balsamic Vinegar

Reviewed: Feb. 14, 2011
4.5 stars actually. This recipe was quick to prepare and turned out well. Instead of apricot preserves, I used apricot "simply fruit" which may have been a little less sweet...it had the right amount of sweetness in the end. I also used canned apricots instead of dried which were juicier and may have made a little more sauce than originally intended. I added just a little cornstarch to thicken the sauce and served it with orzo pilaf and broccoli. Make sure to serve this with rice or pasta to go along with all of the sauce.
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15 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Feb. 10, 2011
A perfect fast & easy recipe that everyone really liked! I used the quantities of ingredients as written including using the full amount of 8 oz reduced fat cream cheese. My only addition was to add 1/2 c. frozen corn into the filling for some texture and I'd do that again. Next time the only change that I see as essential would be to use UNSALTED beans. The purpose of this recipe is to be easy and it's so good exactly as written that I wouldn't fiddle with it too much. However, if I had an extra couple minutes, I would add some fresh cilantro on top and some chopped onions and frozen corn inside. I wouldn't alter the ratio of salsa and cream cheese as some others recommend, as increasing canned salsa just adds more salt...I think some fresh tomatoes would be a better choice if you want more stuff inside. It's hard to believe that a recipe this simple could be so great, but it is...try it with confidence as written. It is also easy to customize to your preferences with just an extra couple minutes of prep time, but you really don't need to change a thing, just watch the salt.
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52 users found this review helpful

Cranberry Swirl Coffee Cake

Reviewed: Feb. 7, 2011
This recipe makes a moist cake with excellent buttery flavor. I used sliced almonds in place of the walnuts and the cake looked beautiful! We ate it before it cooled enough to glaze. Everyone in the family likes almond nuts, but not everyone likes prominent almond extract flavor, so I used half almond extract and half vanilla. I could still taste the almond flavoring, but would have liked it either way personally. I will make this again and will probably try using homemade blueberry sauce in place of the cranberries. Cranberry sauce has been downsized to a 14 oz. can, but that was still plenty for the layers. I needed to bake this for the full amount of time until the top was slightly golden.
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1 user found this review helpful
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French Spring Soup

Reviewed: Feb. 5, 2011
This recipe makes a colorful bowl of soup, but it's just not that flavorful. As suggested by others, I used chicken broth in place of the water and added some garlic. After tasting it, I added a Fines Herbes blend (thyme, oregano, sage, rosemary, parsley). The soup did not thicken despite having both potatoes and rice. I would recommend using just one starch, potatoes, and adding extra potatoes to thicken if possible. I did not add the full half pound of spinach...I just stopped when it seemed about right. This makes a large pot of soup, and unfortunately, no one is too excited about the leftovers.
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Sugar Cookie Icing

Reviewed: Feb. 4, 2011
This is just what I was looking for, and it turned out perfect. I used this on nutmeg sugar cookies so I didn't need the almond flavoring this time. I also wasn't sure if I should sift the powdered sugar; I didn't sift it and had to add another tsp of milk to get it the right consistency. Easy to work with and hardens so you can stack the cookies.
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1 user found this review helpful

Blueberry Coffee Cake III

Reviewed: Jan. 30, 2011
I have made this recipe too many times to count over the years...probably at least 20 times with no changes to it at all. Yes, the batter is like thick cement, but it has always worked for me with no additional milk. I use frozen blueberries. I do have to bake it slightly longer, but that might just be for me baking at a high altitude. It is definitely one of our favorite coffee cake recipes with just the right amount of sweetness.
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3 users found this review helpful
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Banana Crumb Muffins

Reviewed: Jan. 28, 2011
I'll join the chorus of thousands and proclaim this muffin is great. Looks & tastes terrific. The first time, I made it with 3/4 c. sugar in the batter, but I prefer it with slightly less sugar. I also substituted canola oil and used 1/2 tsp. both of cinnamon and vanilla in the batter.
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5 users found this review helpful

Displaying results 61-80 (of 260) reviews
 
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