stareynoso Recipe Reviews (Pg. 1) - Allrecipes.com (1592564)

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Filipino Lumpia

Reviewed: Jul. 11, 2007
In my family, we use chopped green onions instead of regular onion. It also helps to mix the meat with an egg or two (1 egg per pound of meat), and then seal all the edges with egg as you fold it. We use the round lumpia wrappers, cut them in half, spoon a heaping teaspoon of meat mixture on top near the cut edge, and thin it out in a line about the length of your index finger. Then you you wet the cut edge with egg and fold it over the meat mixture. Wet the two sides with egg and alternately fold them over the meat mixture. Then wet the remaining edge with egg and roll towards it, sealing it smooth with your finger. Trust me, you now have a heavy-duty eggroll!
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16 users found this review helpful

Raspberry White Chocolate Mousse

Reviewed: Aug. 1, 2007
I have made this a few times, and while the mousse is fantastic, if you don't get fresh, ripe raspberries, the sauce is way too tart. :( Also, make sure to fold the mousse together and not overmix it or it'll start to curdle!
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33 users found this review helpful

Special Buttercream Frosting

Reviewed: Oct. 10, 2007
I first tried it with the half shortening/half butter option that many people were raving about, and it still left that icky film on the roof of our mouths. Then I tried it with all butter and no shortening, and it didn't stand at all! Granted, it was August, and hotter than Hades, but still, even after leaving the cake in the fridge all day, my meticulously piped stars ended up shapeless and bloated. Maybe it would have held better with the shortening, but who wants to eat greasy frosting, no matter how beautiful it looks?
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4 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Oct. 10, 2007
Omigod this is FANTASTIC! I've made it over 5 times, and every single time the serving bowl is wiped clean! You'll need about 3 baguettes per recipe, sliced about 1" thick, if that's how you want to serve it. I also normally make double batches since the package of frozen spinach at the store is enough for 2 recipes (I hate to waste it), and always add a little more of the cheese, spices, & garlic. Also, if you use the artichoke hearts from Costco, they have an irresistable flavor and are marinated in olive oil & herbs (which helps enhance the flavor of the dip)--plus, you can steal pieces and still have enough in the jar for your recipe! Just FYI, a double batch fits perfectly in a 9x9 pyrex dish, so you can just bake it, throw the plastic lid on & it's easy to transport to your next party!
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42 users found this review helpful

Hot Spiced Cider

Reviewed: Dec. 19, 2007
This recipe ROCKED! None of the stores had apple cider in stock so I ended up with regular apple juice. I heard it was a little on the sweet side so I doubled the spices, added another quart of apple juice (about half a bottle), but kept the brown sugar (and orange, cut up into 6ths to fit better into the filter basket) the same. My coffee maker only makes 12 "cups" of coffee at a time, so I just filled it up, emptied it into a carafe, then refilled the reservoir with the remaining apple juice. BTW, even with my additional apple juice, this recipe barely satisfied 6 people (there were lots of seconds and thirds...). I had to make another batch to keep them happy. **BE AWARE!** This has the potential to CLOG your coffeemaker if you let it sit overnight without cleaning it! After your last brewing, dump the cider into a carafe or other storage vessel and run hot water or vinegar through your coffee maker IMMEDIATELY! It may take a few runs for the water to run clear, but it's better than replacing your coffee maker or giving this AMAZING recipe less than its deserved 5 stars!
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4 users found this review helpful

Lemon Blueberry Bread

Reviewed: Jan. 23, 2008
I made these into muffins, and substituted a few things as well. I used applesauce instead of butter, egg substitute, whole wheat pastry flour instead of regular flour, and omitted the walnuts. It took about 3 rough-skinned, medium-sized lemons to get the zest (using the fine side of a box grater sped things up nicely, too), and made more than enough juice for the batter and glaze. Also, I used frozen blueberries and rinsed and drained them to cut down on the liquid as much as possible. This recipe made exactly 1 dozen muffins, filled to the top of the muffin cups (the batter doesn't rise much, if at all). I put them in the oven for 30 minutes, but they came out a tad dry, so next time I'll try 15 or 20 to start, then check them at intervals. Also, since they were a bit hard on the top from my overbaking (I didn't even wait the 10 minutes for them to cool), I had some trouble getting the glaze to sink in, even after poking holes with a fork. Oh well, next time I'll get it right! Also, as a tip, the muffin wrappers were very difficult to take off right away (I had to taste one immediately, of course!), but the next morning they peeled off with ease. This recipe had a nice contrast between the tart lemon and sweet blueberry, and I'm not sure if it's because I used whole wheat flour, or because they were small muffins instead of a large loaf, but the blueberries didn't sink at all. Just FYI, the texture is fairly dense, but that could be due to the whole wheat flour or
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3 users found this review helpful
Photo by stareynoso

Classic Bran Muffins

Reviewed: Mar. 8, 2008
I am eating one as I speak and "WOW!" are these good! I was a little skeptical because there were still lumps of "bran buds" floating around in the batter, but if getting a good chunk of your daily fiber intake tastes THIS good, I'll be able to give them to my husband and toddler without a fight! I subbed the usual: 1 T + enough non-fat milk to make 1 cup for buttermilk, unsweetened applesauce for the oil, eggbeaters for the eggs, and whole wheat pastry flour for the white. I also doubled the raisins, which helped make the muffins super-moist and juicy! My oven runs a bit hot, but it still took 18 minutes at 375 for them to be fully done.
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2 users found this review helpful

Cream Cheese Mints

Reviewed: Mar. 24, 2008
I made a double batch of these this morning (8 oz. block of cream cheese, 6 cups of sifted powdered sugar, and 1.5 teaspoons of peppermint extract, along with some icing color) but didn't get a chance to look at previous reviewers, which is why they didn't turn out as well as expected. I did use fat-free cream cheese, which another reviewer said was fine, as long as you added extra powdered sugar (which I didn't do). I ended up having to pipe the mints out of a giant icing bag, which was much easier, but even after 2 hours, they had not set. They had a crust, but were definitely tacky inside, and impossible to get off the wax paper without crushing them completely. I'll try again later today with additional sugar. BTW, this made about 3 cookie sheets full of large star-tip (1/2-inch tall?) shaped mints.
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2 users found this review helpful
Photo by stareynoso

Apple Pie by Grandma Ople

Reviewed: Sep. 20, 2008
WOW. Need I say more? I used a double-crust recipe from this site, sliced Gala apples super-thin with the skin still on them, arranged them nicely, skipped the lattice-work, then poured the liquid on top (after adding 1 tsp. vanilla and a dash of nutmeg). I almost ate the entire thing by myself. It was THAT GOOD. Make it now! Better yet - make 2!
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1 user found this review helpful

Blueberry Nut Oat Bran Muffins

Reviewed: Sep. 28, 2008
Oh my goodness! These are absolutely fantastic - even my picky husband has devoured them! I doubled the recipe and got 30 muffins, not 24. I also substituted whole wheat flour, and sprinkled just a little brown sugar on top instead of the granola. Wow! Even a few days later, these muffins are just as moist, tasty and melt-in-your-mouth as when they were first baked. We froze the majority of them to have a quick breakfast on hand. Just defrost overnight in the fridge, and throw them in your toaster oven or mircrowave in the morning. Definitely beats skipping breakfast!
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47 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 28, 2008
These make great muffins! I doubled the recipe, used whole wheat flour, about 4 cups mashed bananas (a sturdy metal whisk works wonders), replaced the butter with applesauce, sprinkled the tops with a packet of instant maple & brown sugar oatmeal (I didn't have regular on hand), and baked at 325 for about 25 minutes. Just make sure to check multiple areas with a pick for doneness or you might get a squishy banana! Despite the reviews about density, these muffins were pretty doggone light and fluffy - just make sure to not overmix!
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4 users found this review helpful
Photo by stareynoso

Best Breakfast Cookie

Reviewed: Oct. 12, 2008
These are FANTASTIC! I divided the batch in half and made one with dried fruit and the other with pumpkin. For both, I used 1.5 cups whole wheat flour and 1/2 cup oat bran in place of the white flour (to help polish my husband's cholesterol even better!), cut the sugar to 2/3 cup each (and mixed with the dry ingredients), and used 1/2 cup egg substitute for the whites. For the dried fruit cookie, I replaced the oil and prune puree with 1/2 cup unsweetened applesauce. I got an antioxidant fruit & nut mix from the local grocer, and poured boiling water over 1 cup of it while I mixed the other ingredients. I then drained the fruit before adding it in. It made the dough nice and moist (like thick oatmeal). I used a 1/4 cup measuring cup to scoop these onto the parchment papers and a spatula to smush them down with, and ended up with exactly 11 cookies, which baked for 9 minutes. Don't leave them in any longer if you can help it! I ended up over-baking the pumpkin ones since they seemed a little undercooked, and now they're a little tough. For those, I used 1/2 cup pumpkin puree for the oil & prune, used 1.5 tsp pumpkin pie spice instead of the cinnamon, and a handful of raisins at the end instead of the fruit & nuts. They were all right, but I think that's mostly due to my baking them for 10-11 minutes. They were also not as moist at the fruit ones, so I might add a little more pumpkin next time, too. Also, instead of using my hands, I noticed that the fruit cookie wa
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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Reviewed: Nov. 4, 2008
This recipe is fantastic! I smashed an entire head of garlic cloves, put them in a Pyrex custard bowl, and generously drizzled olive oil on top so that there wasn't a dry spot, but they weren't drowning, either. Fresh rosemary is the key to this not being "spiky" when you eat it, or if you only have dry, you can roast it with the garlic (make sure to stir it around so that it's thoroughly coated) so that it infuses into the olive oil, and softens/plumps up a bit. Grated parmesan works in the bottle works, but if you can find finely shredded, you get those cheesy stings that are oh-so-good!
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3 users found this review helpful
Photo by stareynoso

French Baguettes

Reviewed: Apr. 28, 2011
For some reason, baguettes are impossible to find ever since I moved, and I was ecstatic to discover that I could make my own! Normally I always find some way to tweak or "improve" a recipe, but this is the first that I have followed one verbatim multiple times, and still do not feel the need to alter it in any way. They are delicious, have a crispy exterior and soft interior, and I always have to double the recipe if I expect to feed the whole family and not just me & my husband! If you have any left the next day, it makes THE BEST garlic bread (spread butter/vegetable spread across a split loaf, then sprinkle garlic powder & parmesan cheese & bake in a 350 degree oven until browned).
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8 users found this review helpful

 
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