COOKIN4MYFAMILY Recipe Reviews (Pg. 7) - Allrecipes.com (1591244)

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Orzo with Parmesan and Basil

Reviewed: Oct. 14, 2010
Very rich tasting and easy. Next time I might use part olive oil and part butter just to cut the salt a tiny bit (or use unsalted butter).
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1 user found this review helpful

Broccoli with Poppy Seed Sauce

Reviewed: Oct. 14, 2010
I printed this recipe two and a half years ago before any reviews were written, and I wish I had checked the reviews as I usually do before making something for the first time. The ingredient list sounds good, but the end result was not what I was expecting. This makes a cold, thick sour cream mixture that goes over steamed broccoli. I was expecting a warm, SAUCE (not thick sour cream). I would not recommend this recipe.
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6 users found this review helpful

Grilled Roasted Red Pepper and Ham Sandwich

Reviewed: Oct. 7, 2010
Really tasty and easy. If you heat the slices of meat in the pan and then insert them into the sandwich, it helps to melt the cheese inside. I put the Parmesan inside instead of outside and added some red pepper flakes for zip to some of the sandwiches.
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4 users found this review helpful

Brazilian Lemonade

Reviewed: Oct. 5, 2010
Fabulously refreshing and good. Because I wanted to make a thick & icy drink, I used 3 cups of primarily ICE with water and cut the rind off the limes because I wouldn't be able to strain it with the icy consistency. It was excellent this way. I am going to make this again as an icy drink and also as written because I think using the rind would enhance the flavor. As others have suggested it would be great with alcohol. Another great recipe from this site, Honey Walnut Shrimp, uses part of a can of sweetened condensed milk, so there is always some left over to make Brazilian Lemonade. So glad I found this recipe.
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5 users found this review helpful

Mushroom Meatloaf

Reviewed: Oct. 4, 2010
The secret of this recipe is the minced mushrooms which keep the meatloaf juicy. I have been making this recipe for 3 years now. Originally I put the 6 whole mushrooms inside which was a novelty, but now I just mince all of the mushrooms as a preference and for the ease of slicing the cooked meatloaf. I add 1 tsp of oregano and replace the ketchup with a tomato-basil pasta sauce. For the last 5 minutes or so of cooking, I drain the fat away and put a little more of the pasta sauce on top to improve the appearance. A tasty and dependable recipe for a juicy meatloaf.
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17 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Sep. 30, 2010
I am one of those people who usually substitutes applesauce for part of the oil or butter, but this time I went all out with the fat and sugar to see what I might be missing. This recipe is very sweet and rich with a cake-like texture. The banana flavor was more subtle (or covered up by butter and sugar?) than a regular banana bread recipe. I guess I learned that I get more banana flavor by using less fat & sugar. This recipe leans more in the direction of banana cake than a quick bread.
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2 users found this review helpful

Hearty Vegetable Lasagna

Reviewed: Sep. 30, 2010
A tasty alternative to meat lasagna. The men eating this felt that although this was very good, meat lasagna is much better. One thing I changed was to use just 8 oz of lasagna noodles...the 16 oz box had 20 noodles which is just too many for a 9x13 pan.
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5 users found this review helpful
Photo by COOKIN4MYFAMILY

Stuffed Chicken with Pastry Crust

Reviewed: Sep. 27, 2010
I added a sprinkle of parsley on top of the beaten egg and later added just a pinch of shredded Parmesan to the top for the last 2 minutes of baking. I didn't have 1 c. White American cheese so I used 2/3 c. mozzarella and 1/3 c. freshly shredded Parmesan. Instead of putting all of the seasoning on the outside of the rolled chicken breast, I put part of it inside and added salt and pepper inside and out.
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5 users found this review helpful

Buttermilk Seed Bread

Reviewed: Sep. 27, 2010
This makes an evenly textured and denser loaf of bread. I really liked the seeds and nuts. Although I didn't have flax seeds, I just increased the other three to make up for it. My changes were to use butter instead of margarine, use a bread maker "dough" cycle to make the dough, increase the second rise time, and bake at 350 for 25 minutes.
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2 users found this review helpful
Photo by COOKIN4MYFAMILY

German Plum Rolls (Zwetschgenschnecken)

Reviewed: Sep. 25, 2010
We like to try German recipes and enjoyed this one. A few thoughts about it: 1) I figured that the typo for 1/4 cup baking powder probably meant 1/4 tsp. 2) Next time I would beat the cream cheese with the sugar and cinnamon before adding the oil and milk to get a smoother mixture. 3) I was trying to be authentic to this German recipe and searched for plum butter, but could not find it. I used a 9 oz jar of organic plum fruit spread from Italy--next time I would use a more economical choice like a common jam or even apple jelly. The plum spread kind of disappeared among all the diced plums anyway. 4) Since I don't have much experience cooking with plums, I peel them as I would if cooking with pears or apples...I'm not sure if this is necessary. 5) Usually I don't add extra sweetness or a glaze to recipes, but I felt that a glaze made these rustic rolls much more attractive and added a tiny bit of sweetness just on the outside. 6) This needed to bake much longer...about 75 minutes total. 7) The dough was not very tender even though I did not overwork it. I would not add the full 4 cups of flour right away next time. Another reviewer thought adding an egg would help make the dough stickier and that may also help tenderize and rise the dough.
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11 users found this review helpful

Brown Rice, Broccoli, Cheese and Walnut Surprise

Reviewed: Sep. 20, 2010
I think this recipe would be MUCH better with regular brown rice instead of instant rice which has a strange, processed texture. I cooked my broccoli in a steamer instead of attempting to cook it dry in a microwave (without moisture according to the recipe?).
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1 user found this review helpful

Roasted Red Pepper Muffins

Reviewed: Sep. 17, 2010
Fabulous! My minor changes were to use olive oil, add 1/4 tsp garlic powder and use sharp cheddar cheese. Very quick to make.
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1 user found this review helpful

Best Spanish Rice

Reviewed: Sep. 16, 2010
This was a great addition to burritos. I increased the onion to about 1/3 c., but next time I would use a whole onion. I also added about 1 cup fresh cilantro which I chopped and added after the rice had cooked about 20 minutes; I then let the rice sit for another 10-15 minutes before serving. This recipe needed extra liquid to cook properly. I thought this might be too salty with the broth and salsa, but it turned out just right.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Sep. 3, 2010
This is a sweeter, richer version of cornbread like kettle corn is a sweeter, richer version of popcorn. I will still make my regular, less sweet cornbread most of the time, but this is a great alternative when I need something richer.
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7 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Aug. 30, 2010
I'm not usually a big fan of spaghetti and meatballs, but this is very good. As written it has too much salt for me (1493 mg sodium per serving). I used half the olive oil and half the salt. I added 3/4 tsp oregano and a 6 inch sprig of fresh rosemary to the sauce. I used rosemary bread to make the bread crumbs for the meatballs. I also substituted the whole peeled tomatoes with 1 can crushed and 1 can petite diced tomatoes. Because I only had 1 egg for a double batch, I was wondering if the raw meat balls would hold together okay as they cooked in the sauce, but it all worked just fine with a great blend of flavors. I'll make this again and maybe lower the salt a little more.
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1 user found this review helpful
Photo by COOKIN4MYFAMILY

Sour Cream Gooseberry Pie

Reviewed: Aug. 27, 2010
This was fun to make. The recipe itself is easy, but depending on the gooseberries the prep time can be very long...removing all the blossom ends from those tiny little berries was tedious. I used wild Colorado gooseberries which were very small. This recipe would be better with larger gooseberries like I used to see for sale in Midwest grocery stores. My gooseberries were neither sweet nor tart (kind of bland) and I thought the sugar level was about right. I'd never had a sour cream pie before, and this was very good.
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4 users found this review helpful

Baked Bar-be-Que Chicken

Reviewed: Aug. 19, 2010
I used bone-in chicken breasts which only required 45 min. (covered) baking time plus an additional 15 min. (uncovered) with the barbeque sauce. I would recommend adding additional seasoning for the initial baking...at the very minimum it needs salt and pepper. The recipe is simple to prepare and turned out very moist.
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6 users found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 4, 2010
I really liked these muffins but they were a little too sweet especially with double the chips...like a cookie replacement or dessert muffin. Next time, I would not add the chips and would reduce the sugar a little. I also got very good results replacing the vegetable oil with half canola oil and half applesauce.
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2 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Aug. 4, 2010
This has a simple list of ingredients and works well relying just on a packet of onion soup mix for flavor. I needed to add more water and also added 2 T. Worcestershire sauce at that time.
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1 user found this review helpful
Photo by COOKIN4MYFAMILY

Plum Blueberry Upside Down Cake

Reviewed: Aug. 3, 2010
An absolutely beautiful cake and easy to make. I used butter but did not change any other ingredients. Following other reviewer suggestions, I baked this in a 9 inch spring form pan which was a mistake. The butter-brown sugar mixture leaked out all over the oven floor. Next time I will follow the directions to use a 9 inch cake pan and possibly line the bottom with parchment paper for ease of removal. The cake has a nice vanilla-buttery taste and the plum topping is slightly tart (probably less tart if your butter and brown sugar don't leak out). For the assembly, I put the layer of plums all over the bottom of the pan then put the blueberries evenly on top of that layer instead of concentrating them all in the middle.
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2 users found this review helpful

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