COOKIN4MYFAMILY Recipe Reviews (Pg. 6) - Allrecipes.com (1591244)

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Almond Cherry Biscotti

Reviewed: Dec. 2, 2010
Very festive and great tasting. This was my first attempt at making biscotti so I'm not sure if the dough is supposed to be so crumbly. Because the dough is fragile, I'd recommend chopping the cherries a little smaller and using chopped almonds instead of sliced almonds...every almond or cherry chunk is a place where the dough is weakened and more likely to crack. Also for others new to biscotti, when the instructions say to "carefully remove to wire racks"...it means don't let the biscotti flex at all as it will weaken it causing breaks then or later. I used 1 tsp of almond extract (instead of 1/2 tsp vanilla) and thought the flavor was great. I only got about 7 full length pieces from each loaf or about 14 big biscotti from the recipe and lots of smaller biscotti pieces.
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Apple-Cranberry Crisp

Reviewed: Dec. 1, 2010
While there aren't very many cranberries in this recipe, they give the sauce a pretty rosy color. I followed the recipe as written, but really feel this has too much cinnamon, and it needs a larger pan (a 9" square would be about right). We needed to serve this with whipped cream to tone down the cinnamon a little.
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4 users found this review helpful

Mashed Maple Sweet Potatoes

Reviewed: Nov. 28, 2010
This is really outstanding. I have made it multiple times and have modified it to be slightly less rich. I add an extra sweet potato (5 total), cut the butter to 5 T., use just 1 T. of vanilla, add an extra egg, and omit the 1 c. of pecans from the dish (I still use the 1/4 c. pecans on top). It is great as written, but it is still really rich & flavorful with the cutbacks.
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34 users found this review helpful
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Roasted Vegetables

Reviewed: Nov. 26, 2010
Excellent! I took the advice of other reviewers to begin baking the potatoes, onions, & carrots (instead of squash) first, then added a separate baking pan later with the red peppers to cook for less time. I have lots of fresh rosemary and oregano so I used those along with some granulated garlic plus salt & pepper. I don't usually cook with balsamic vinegar and almost didn't try these because of that ingredient, but this recipe has great flavor & lots of color. I will be making this again for sure.
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2 users found this review helpful

Mozzarella Basil Bread

Reviewed: Nov. 24, 2010
This made an impressive, large loaf of bread with an excellent texture inside. The mozzarella made the loaf smell wonderful coming out of the oven. I made a half recipe and used almost 3 cups of flour.
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13 users found this review helpful

Grandma's Corn Chowder

Reviewed: Nov. 24, 2010
This soup is easy to make, but it was just too sweet and salty for us. I would recommend just using 1 can of cream-style corn and then enough frozen corn to get 3 cups total to cut the sugar a little.
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2 users found this review helpful

Apple Cranberry Bread

Reviewed: Nov. 23, 2010
Very pretty, healthy, & tastes great. This was a big hit. Instead of 2 T oil, I used I T applesauce & 1 T canola oil. I added 1 tsp of vanilla too.
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Seasoned Fan Potatoes

Reviewed: Nov. 17, 2010
On the pro side, this recipe looks and tastes great; on the con side, it is time consuming and takes patience to do it right. Several reviews said this was bland, but it isn't bland if you take the time to sprinkle all the seasonings between the slices. In addition to the Italian seasoning and salt & pepper, I added some freshly chopped rosemary. Instead of melting the butter, I just used softened butter which I just spread across the opened fan of potato slices so it would melt down inside. For the last 10 minutes, I added the cheeses also in between the slices with just a little across the top with parsley. I would make these again, if I'm in a patient mood, and would also try slicing the potato lengthwise.
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Pumpkin Coffee Ring

Reviewed: Nov. 16, 2010
This turned out beautifully. There is no need to change any of the ingredients as it has the perfect amount of sweetness and spice. I did use bread flour in place of the all-purpose flour. My dough ring looked rather small, but rose big and full like Taste of Home's photo although not quite as tall. I made a triple recipe and put one in the freezer after it was shaped into the ring. I plan to let it thaw in the refrigerator, let it have its second rise, and then bake it.
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6 users found this review helpful
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French Herb Bread

Reviewed: Nov. 16, 2010
This bread had a nice, light texture and had an artisan look to it. The bottom crust was really crispy. I didn't have fresh parsley, so I substituted 1 tsp dried parsley and 1 tsp dried oregano which was less green color in my filling, but the flavor was good. I will probably play around with the filling using mostly fresh oregano which I have a lot of growing in my kitchen with a lesser amount of parsley which I don't think adds much flavor anyway. The only other change I would make next time would be to put all of the salt in the dough instead of splitting it between the dough and the filling. I baked this at 375 degrees for 27 minutes.
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Salmon Chowder

Reviewed: Nov. 13, 2010
An excellent soup to use leftover baked or grilled salmon. I also used fresh garlic and cut back on the butter a little. I wasn't going to add all of the cheddar, but since it was thickening the soup, I did eventually put it all in. After tasting this recipe, I felt it needed a little cayenne pepper and 1/2 tsp of liquid smoke which made it just perfect.
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3 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Nov. 11, 2010
Really full of flavor! I used a half tsp. of red pepper flakes, and it still had lots of kick. I would recommend using a minimal amount of olive oil to saute the garlic (definitely not the full 1/4 cup as stated)...I used 2 1/2 Tablespoons and the sauce had oil floating on top, but that is the only negative aspect of this recipe. One egg and one cup of bread crumbs are all you'll need. I used rosemary bread to make the bread crumbs for extra flavor. Also, slicing the chicken before breading seems like a better way to get more crispy edges. I did not stir the chicken into the sauce, but just put it on top so it would stay crispy.
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6 users found this review helpful

Lentil Soup with Lemon

Reviewed: Nov. 10, 2010
Hearty & healthy. This soup is a nice change of pace from the usual selection of soups. I used just a 1/2 tsp of cumin and that was plenty. Also, I didn't think the soup needed to be drizzled with olive oil before serving; all it needed was a small dollop of sour cream.
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3 users found this review helpful

Brown Rice Black Bean Burrito

Reviewed: Nov. 10, 2010
Quick, easy, & healthy. This is a basic filling that can be customized to your preferences with guacamole, lettuce, tomatoes, etc. We added grilled chicken to some of our burritos. It needed salt & pepper and some zippy salsa on top.
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7 users found this review helpful

Herbed Onion Bread

Reviewed: Nov. 10, 2010
This bread has an excellent texture, but I feel that it sits on the fence in terms of flavor...a little sweet, a tiny bit of savory flavors. It has onions and herbs, but they are present in such small quantities that they don't have much impact. The last time I made this I attempted to increase the onion flavor by using about 1/3 c. fresh onion which I sauteed in part of the butter and then let cool before adding to the bread machine. I think it needs even more onion. It's a very good bread but needs a little more flavor.
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Potato, Broccoli and Cheese Soup

Reviewed: Nov. 8, 2010
This is simple to make and tastes very good. It has less visual appeal than some other broccoli soups. I skipped the butter and just simmered the potatoes and broccoli in the chicken broth.
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Broccoli with Garlic Butter and Cashews

Reviewed: Nov. 7, 2010
We liked this. I only used half the butter and then tasted it at the end to see if I should add the rest, but felt that it didn't need any more butter. I also used low sodium Tamari Soy Sauce and the salt level seemed about right. If I were to make this again, I would also thicken the sauce a little.
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Pumpkin Cake III

Reviewed: Nov. 5, 2010
Excellent pumpkin flavor in a perfectly light textured and moist cake. I got great results using only 1/2 c. canola oil with 3/4 c. applesauce. In a bundt pan, it needed to bake about 50 minutes for me at high altitude.
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Bavarian Apple Torte

Reviewed: Oct. 21, 2010
A beautiful dessert...far prettier than my photo shows. I used 3 large Granny Smith apples which yielded about 5 cups of thinly sliced apples. In the filling, I used 1 cup of the apples which I had cut further into thirds, sprinkled lightly with cinnamon and two shakes of nutmeg before stirring into the cream cheese. The remaining 4 cups of apples were used for the topping with slightly more sugar and cinnamon to compensate for the extra apples. I also followed the advice of another reviewer and microwaved the apples a little before placing them on top. There was about 1/3 cup of cinnamon/sugar/apple juice left in the bowl, so I added a little cornstarch and just poured it over the top of the apples. I was wondering if I would get a soggy torte, but the crust stayed crisp. I used a 10 inch tart pan and lined the bottom with parchment paper. This torte would be perfect for a special occasion as it can be made ahead and would travel well too.
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Russian Mushroom and Potato Soup

Reviewed: Oct. 21, 2010
A delicious soup that I'll make again. I did smash some of the potatoes with a wooden spoon against the side of the pot to help thicken the soup...next time I'll add an extra potato or two just for thickening. This needed less than half the amount of salt...definitely taste it first, before adding all of the salt.
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4 users found this review helpful

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