COOKIN4MYFAMILY Recipe Reviews (Pg. 1) - Allrecipes.com (1591244)

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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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Oven Fresh Seasoned Potato Wedges

Reviewed: Jul. 9, 2010
Terrific blend of seasonings...lots of flavor! I tripled the recipe except for the salt which I doubled. This needed to cook about 40 minutes for me at high altitude.
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Garlic and Onion Burgers

Reviewed: Jul. 11, 2010
We all enjoyed these and thought the recipe was just right with the blend of onion, garlic and seasonings.
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Homemade Black Bean Veggie Burgers

Reviewed: Jul. 12, 2010
I enjoyed this recipe a lot...the rest of my family wouldn't even try them, but I didn't expect that this recipe would appeal to everyone. I would make these again, but I'll play around with the seasonings as I am not a big fan of cumin. I reduced the cumin to 1 tsp, but next time I'd eliminate it, add a little black pepper, and increase the Thai chili sauce. I used Safeway Nut and Grain bread to make my breadcrumbs, and I liked having little bits of nuts in the burgers as well. My mixture was very liquid (I blotted my drained beans with a paper towel) so I just poured it into 4 little, greased foil trays that I made and baked it without flipping. It resembled a vegetarian meatloaf slice.
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Spinach and Orzo Salad

Reviewed: Jul. 14, 2010
I really enjoyed this. I cooked my orzo differently than instructed. For a half batch: first, I sauteed the onion in 1 T. olive oil, then added 2 1/2 c. water and 8 oz. orzo which I cooked until all the water was absorbed and the orzo was tender. I don't know if it affected the final flavor or not, I just didn't feel like eating raw onion this time. I tried this warm and at room temp and liked it both ways. I also used slightly less vinegar and olive oil. I think this would be something out of the ordinary to take to a potluck.
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Sesame Green Beans

Reviewed: Jul. 29, 2010
These beans turn out tender-crisp, green, and full of flavor without using butter. I resisted the urge to change anything (especially the minced garlic urge) and made them as written. I would make them again with no changes. I did have to add a little more chicken broth probably because I cook at high altitude.
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London Broil

Reviewed: Jul. 29, 2010
I really don't much care for the Top Round London Broil cut as it is just so tough, but if you need to cook some, this is the recipe to try. I scored the meat and marinated it for 8 hours. MSG gives me headaches so I skipped the meat tenderizer/MSG altogether and just marinated longer hoping the acid ingredients would help tenderize it a little more over time. I got very good results (still a little tough because it is what it is) and great flavor.
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3 users found this review helpful
Photo by COOKIN4MYFAMILY

Cheesy Onion Focaccia

Reviewed: Aug. 1, 2010
This was a pleasant surprise as I thought this would be good, but it's great. I made a double batch preparing one as written with sharp cheddar cheese and the other one with mozzarella and thin slices of roma tomatoes. I think the original recipe with sharp cheddar cheese is the best (plus 2 T of Parmesan as directed). If I were to change anything it would be to reduce the butter (or olive oil if you prefer) by half as my pan was thick with extra oil and to add a pinch of sugar to the onions as they cook. It seems like two medium onions will be too much, but if you cook them for 20 minutes and caramelize them, the volume goes down a lot. I could see reducing the onions a little if that isn't your thing, but they do add a lot of flavor. Here is the allrecipes link to caramelizing onions: http://allrecipes.com//HowTo/caramelizing-onions-step-by-step/Detail.aspx
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Aug. 2, 2010
Easy and excellent. Adding the red peppers gives this a pretty color. We ate it with toasted pitas and as a dip for pretzels.
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3 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: Jul. 2, 2010
This is great. I made it using 3 of the 4 cheeses as I didn't have any Fontina cheese. I use fresh sliced tomatoes on pizza often, but I never thought to marinate them before. I used a mini-strainer to drain away the excess oil/tomato juice and used all the little bits of garlic. The cheese combination is a nice blend, and it looks different than a mozzarella-only pizza. I'll be sure to try it with Fontina too in the future.
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4 users 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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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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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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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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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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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

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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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

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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8 users found this review helpful

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