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

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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

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

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

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

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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18 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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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

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

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
Photo by COOKIN4MYFAMILY

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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3 users found this review helpful

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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2 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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1 user 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

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
Photo by COOKIN4MYFAMILY

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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1 user found this review helpful

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

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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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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2 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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3 users found this review helpful

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

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