COOKIN4MYFAMILY Recipe Reviews (Pg. 9) - Allrecipes.com (1591244)

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Beef Yakitori

Reviewed: Jun. 29, 2010
Beautiful 5-star presentation!! I threaded the cubes of sirloin onto the skewers alternating with 1 inch chunks of red and yellow peppers and Vidalia onions which looked spectacular and tasted great. We all thought this was too salty though, so next time, I'll use part water in place of the soy sauce and maybe add a little extra sugar too. This would be great to make ahead for company, when the salt level is corrected.
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3 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jun. 29, 2010
These are very good. I followed other reviewer suggestions and used half applesauce in place of part of the oil and cut the sugar (to 3/4 cup for a half recipe) to make a not-too-sweet, healthy breakfast muffin. I would like to try these again with more sugar as written when I need a sweeter treat. I also had 50 percent extra zucchini, so I just went ahead and used it all, and it worked out great. A half recipe yielded a dozen muffins with nice, round tops. Loved the blueberry, zucchini, vanilla, cinnamon combination...great tasting and healthy too.
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5 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Jun. 28, 2010
Actually, this is more like 3 1/2 stars. It's quick, colorful, and healthy, but I think it needs more seasoning. We add lemon pepper, salt, oregano, and extra basil plus have fresh lemon to squeeze over the fish on the table.
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1 user found this review helpful

Oma's Rhubarb Cake

Reviewed: Jun. 28, 2010
This is a very basic, moist cake that is good, but not too exciting. There are other rhubarb recipes that use vanilla, at least part brown sugar, etc. that we would choose over this recipe. Quick to prepare if you are in a hurry.
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2 users found this review helpful

Teriyaki Salmon

Reviewed: Jun. 27, 2010
We thought this was very good. I reduced the oil to 1/3 c. and used 2 tsp. fresh, minced garlic in place of the garlic powder.
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7 users found this review helpful

Cinnamon Cranraisin Bread

Reviewed: Jun. 27, 2010
This recipe frustrated me! The FIRST time I made this, I followed other reviewers suggestions to increase the sugar by 1 T. and cranraisins to 1 c., and because it sounded good, I added some walnuts...the bread didn't rise so I figured it must be my fault. I tested my brand new yeast to make sure it was active and made this again. The SECOND time I used the ingredients exactly in the amounts as written and prepared this in the bread maker on the dough setting. I rolled it out and let it rise the second time in a regular loaf pan before baking in the oven. For the second rise I kept adding hours on to the rise time, eventually letting it rise about 4.5 hours, and it still hadn't quite doubled in volume. The texture of the bread is dense and really it just wasn't worth all the work.
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Parmesan Herb Bread

Reviewed: Jun. 19, 2010
Easy, excellent, and beautiful. I used a good quality freshly grated Parmesan that, according to the label, has a sharp, nutty flavor and that really came through. Overall the herb flavors of this recipe are on the subtle side. I prepared the dough in a bread maker, rolled it out, let it rise in a loaf pan, and baked it for 25 min. at 350 degrees until golden brown.
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5 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Jun. 17, 2010
Very good, but watch the salt level. I have made these a lot, but now I adjust the salt level by only adding 1/2 tsp salt to the cottage cheese mixture and by substituting the enchilada sauce with part medium salsa simmered with one 14.5 ounce can of unsalted, petite diced tomatoes. We like it with the extra sauce and by adding the unsalted tomatoes, we control the salt level. I also have reduced the taco seasoning mix by buying a bulk size jar and just adding 2 tsp. instead of a big packet. Sometimes I roll the enchiladas, but it is quicker to just layer this like lasagna: cut 9 corn tortillas in quarters and layer 12 tortilla quarters on top of a little sauce in the bottom of the oiled pan, chicken, cheese mixture, sauce, shredded cheese; repeat layers again; then top with 12 tortilla quarters and a little sauce, cheese, and fresh cilantro for garnish. I also use reduced fat sour cream and cottage cheese. Be sure to bake these uncovered so they don't get soggy.
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8 users found this review helpful

Raspberry Almond Coffeecake

Reviewed: Jun. 16, 2010
I doubled the recipe and baked it in a 10 inch springform pan for a slightly longer baking time. The only change I made was to add 1/4 cup skim milk to the doubled recipe. Very good with the tart raspberries and the sweet glaze.
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1 user found this review helpful

Blueberry Sauce

Reviewed: Jun. 6, 2010
This is excellent! The only change I made was to use just 2 T cornstarch and the consistency was just right. I look forward to trying it again and experimenting with a berry mixture and using vanilla in place of the almond extract. Also, for those that thought the citrus flavor was too strong, maybe substituting grape juice for part or all of the orange juice would be a good alternative.
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1 user found this review helpful

Buttermilk Pound Cake II

Reviewed: Jun. 6, 2010
Very good flavor, but even though I shortened the baking time, it was still a little dry. I doubled the vanilla and added 1 T lemon juice (in place of the lemon extract) and 1 T orange juice. I planned on serving this with a scoop of vanilla ice cream and Blueberry Sauce (from allrecipes) which uses orange juice so I added a little orange juice to this recipe as well. A nice combination.
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1 user found this review helpful

Blueberry Crumb Bars

Reviewed: Jun. 5, 2010
This is a tasty recipe if made with butter. Following other reviewers suggestions, I used half white and half brown sugar and added 1 tsp vanilla to a beaten egg. A food processor makes preparation go quickly. I divided off half the crumb mixture for the topping, leaving the other half in the food processor to which I added a rounded tablespoon of applesauce to help hold the base crumbs together. This is very good with blueberries and fresh peaches would be excellent as well. I will make this again using butter and probably increase the salt a little too.
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Quick and Easy Alfredo Sauce

Reviewed: Jun. 3, 2010
Definitely lives up to its title as being quick and easy. I combined several of the reviewer suggestions and added: 1 tsp oregano, 1 tsp parsley, doubled the black pepper to 1/4 tsp, used a few dashes of nutmeg and used fresh garlic in the butter, but still I think it needs a few dashes of cayenne or more of all those seasonings for zip. I also sauteed in olive oil in a separate pan: more fresh garlic, chopped onion, 3/4 lb. shrimp, and a cup of coarsely chopped spinach which I stirred into the sauce and pasta. I used this sauce over 1 lb. of linguine, but using 1 1/2 lbs. pasta would have been a better amount. Overall the sauce has a bland flavor, but you can add various things to make it more interesting. Definitely earns points in the quick and easy category, but get creative with add-ins to make it really good.
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1 user found this review helpful
Photo by COOKIN4MYFAMILY

Buttermilk Wheat Bread

Reviewed: Jun. 3, 2010
This made a beautiful, light-textured, perfectly shaped loaf of bread. I have a 25 lb. bag of bread flour, so I subbed that in place of the all-purpose flour. Another reviewer recommended 2 1/2 tsp of yeast which I followed with excellent results. I will make this again when I have extra buttermilk, however, my personal preference would be that this recipe needs a little more salt. I usually make breads with more whole wheat flour, but I think the ratio of white/wheat in this recipe makes for a really nice light texture. I made this using the bread maker dough setting, then I rolled it out, let it rise in a regular loaf pan, and baked it at 350 degrees for about 25 minutes.
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Cioppino

Reviewed: Jun. 2, 2010
An easy preparation for a great dish. The tomato/broth combination is delicious. I used a bag of frozen seafood medley which was a letdown (not top quality, but economical)...next time I will just wait for a really good seafood sale before I make this. It would be fabulous even with only shrimp and scallops, but I like the idea of all the varieties of seafood together.
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1 user found this review helpful

Cashew Crusted Chicken

Reviewed: May 26, 2010
Very quick to prepare and very good. As suggested by another reviewer, I chopped the nuts briefly in a food processor so they would stick better. I couldn't really discern that cashews were used in the end, so I may try it with peanuts next time. I decreased the Dijon mustard a little as I am not a big fan of its flavor. In place of the curry (don't have it), I used garlic powder, black pepper, and parsley flakes. Next time I would also add some fresh minced garlic in the sauce as it boils. This recipe doesn't call for any salt and doesn't need it. This is a great recipe if you are pressed for time, but still want something a little out of the ordinary.
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My Best Clam Chowder

Reviewed: May 21, 2010
I specifically chose this clam chowder recipe because it did not rely on bacon for flavor. I cut back on both the butter and flour using only 1/2 cup of each, and it worked just fine. I did saute fresh minced garlic in the butter before adding the flour. In place of the half and half, I used milk. The recipe was still rich and thick with these cuts in fat. Next time I wouldn't add the carrots just because I don't think that they really belong in there. I was timid about adding the vinegar...tasting the soup before and in between adding a little vinegar at a time, just to make sure it would be ok, but not to worry...adding the full amount of vinegar adds to the flavor, but you can't tell that there is vinegar in there. The type of canned clams used were Baby Clams-Fancy Whole, and the size was just right. This is the first time I've tried making clam chowder, and we really liked this.
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Cantonese Beef

Reviewed: May 14, 2010
Despite sounding like an interesting recipe, this did not appeal to us in the end. It is like someone got an idea midway through preparing some stew, hey, let's toss in some water chestnuts and stir some oranges in right before serving it over rice and it'll be an Asian dish...not quite. There is no Asian flavoring (the ginger just disappears) and it looks like stew with oranges in it served over rice. Because the oranges are added right before serving, they taste canned and have no additional seasoning or flavor. On the bright side, I cooked the stew meat about 3.5 hours, and the beef was tender and good.
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Playgroup Granola Bars

Reviewed: Apr. 29, 2010
Very good! I only used 1/3 c. brown sugar and that seemed just right for us. I also added 2 T sesame seeds along with 3/4 c dried cranberries (in place of the optional raisins).
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Salmon and Spinach Fettuccine

Reviewed: Apr. 26, 2010
Wow, this is excellent. I would only make this using real grated Parmesan cheese, either grate it yourself or buy it as grated shreds...not the kind that you shake out of a jar! You will save a lot of salt by avoiding the canned Parmesan. Even with the real Parmesan it was still ever so slightly salty, so next time I will try using unsalted butter. This time I used shrimp, but will use left-over grilled salmon (or smoked salmon if I can afford it) in the future. For the sauce, I only used 2T of butter, added 1/8 tsp cayenne as well as a little parsley, and used white wine to thin it. In a separate pan, I used 1/2 T butter to saute fresh minced garlic, 1 tsp dried oregano, a little ground black pepper, then sauteed the shrimp in the mixture and added the fresh spinach at the very end so it was just wilted. Then I mixed the sauteed ingredients with the sauce and pasta. I did not have capers on hand this time. This was a restaurant quality dish.
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