ICOOK4FUN Recipe Reviews (Pg. 1) - Allrecipes.com (1595990)

Spaghetti Sauce II

Reviewed: Dec. 10, 2011

This was a good sauce with some modifications. I only used 1 tsp each of the dried herbs b/c I have heard that dried herbs are much more intense in flavor. I added another tsp of sugar, 1/2 tsp of salt and used Marsala wine, which I think helped counterbalance the acidity. I did have to thin out the sauce a few times as it simmered. I'm guessing it was around 3 cups of extra liquid over the 4 hrs of cook time and it was the perfect consistency. Just add as you go until you get the sauce where you want it. I used a can of chicken broth to add flavor and another cup of water. I substituted ground sirloin for the sausage and the meat was very tender. This was a very tangy sauce even with the modifications, but not unpleasantly so. Next time I think I will decrease the amount of tomato paste and I think it will be perfect.

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 29, 2011

We enjoyed this BBQ! I omitted the brown sugar b/c I bought honey BBQ sauce. I used 4 large chicken breasts and cooked them for 4 hrs on low, then left on warm while I prepared my sides. I took the chicken out and shredded it with two forks and then put it back in the sauce in the crockpot. Served with baked potatoes and coleslaw and it was a super quick and easy meal.

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Spaghetti Pie II

Reviewed: Sep. 24, 2011

We really liked this recipe. At first I thought the amount of tomato paste was too strong, but it balanced out fine when eaten with the pasta. I used diced tomatoes in garlic and olive oil and I think the dish had a touch of a sun dried tomato flavor. Nice change from reg old spaghetti, thank you.

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Deviled Eggs

Reviewed: Sep. 24, 2011

I love this recipe and have used it several times. I do cut back on the salt and use about half. I sometimes add a tiny bit more mayo for a creamier consistency.

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Taco Bake

Reviewed: Sep. 4, 2011

I topped with a mixture of sour cream/cottage cheese (1cup) b/f topping with cheese and it really gave this dish a nice balance. We dipped with tortilla chips or crumbled on top and the added crunch was just what it needed.

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Poppy Seed Chicken Casserole

Reviewed: Jun. 20, 2011

This casserole was good, but had way too much butter for the topping imo (1 stick). Next time I think I will use reduced fat ingredients and only half to 1/4 of the butter. It also called for too much cheese (2 cups to top a 9x9 dish), so I would cut back on that a bit.

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Porcupines

Reviewed: May 3, 2011

We enjoyed these meatballs, but had to modify a little. I added an egg to the mixture to bind better. Used instant rice, added worcestershire sauce and made a sweet and sour tomato sauce to jazz it up a bit from the Cabbage Rolls II recipe here. I did not brown in pan b/f baking, just baked to save time, but it would be better to drain off excess grease if you have the time. My 5yo loved these.

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 5, 2011

This is a good little cookie. I took SVROSS recommendations too and added baking powder, salt and more vanilla and they turned out great. My only complaint and I'm hesitant to say it, is that there are too many chocolate chips and that makes them extremely rich and a little too sweet for me. Simple fix next time, will just cut back. Halved the recipe and it worked fine. Baked perfectly in 12 mins on parchment paper.

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Baby Spinach Omelet

Reviewed: Apr. 4, 2011

Thought this was a good omelet, but called for way too much nutmeg. A pinch would do it imo. I also decreased the amount of spinach, added a little minced garlic and accent seasoning. Minced onion might be good in place of powder too?

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Sugar Cookie Icing

Reviewed: Dec. 7, 2010

Loved this icing! I used it last year to make some beautiful blue snowflake cookies and they looked like something from an upscale bakery. If you are looking to do detailed cookie decorating this is a great recipe. I tried frosting our Christmas cookies this year for a change and while they tasted good and were quite classic, they were not as pretty as the ones with this icing.

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Sugar Cookie Frosting

Reviewed: Dec. 7, 2010

Loved this frosting on the Sugar Cookie Cutouts from this website. It makes a ton, so I halfed the amount and had enough to ice 3 dozen cookies. I also used half vanilla and half almond extract as a personal preference.

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7 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Dec. 7, 2010

These cookies were very good. I attempted to roll them out after 45min of refridgeration based on another review and they were too sticky to roll. I refridgerated the dough overnight and the dough was very easy to work with then. They baked up nice and were tender, but just a tad dry/crumbly when eating them. I was glad they were not too sweet b/c once you ice them they are not too overyly sweet. I used the Sugar Cookie Frosting from this website and I think they tasted like the classic, scratch sugar cookie I was looking for. I will be making them again.

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Tuna Noodle Casserole II

Reviewed: Oct. 7, 2010

This reminded me of one of my childhood meals! I made just a few changes b/c this had a ton of noodles! I used 3 cans of albacore white tuna, 2 cans of cream of mushroom soup and 1 small 5oz. can of evap.milk. 2 cups of shredded mild cheddar cheese. I seasoned with lemon pepper and salt. Topped with crushed saltines and dotted with butter. Then I drizzled another small can of evap. milk over the cracker topping. It was very moist and creamy and the topping was golden and crispy. Delicious :)

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Slow Cooker Pepper Steak

Reviewed: Aug. 26, 2010

This was way too salty. I would recommend omitting the salt, as the beef boullion and soy sauce provide plenty of salt. I also recommend adding the green peppers sliced during the last 30 min of cooking time. I will modify this dish and try it one more time and hope to be able to give it a higher rating.

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Mar. 8, 2010

I made this once b/f and remembered it being too salty. This time I omitted the salt, but used the onion salt and only used 1/2 tsp of pepper. Used fresh garlic also. Otherwise made it as is. I used a 3lb chuck roast and cooked it on low for 10 hours. During the last hour, I threw in fresh sliced mushrooms and sliced onions. I put the meat, mushrooms, onions and provolone cheese on hoagie rolls and placed under the broiler. Yummy!

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Tangerine Orange Cake

Reviewed: Feb. 20, 2010

This tasted more like a lemon cake than an orange one, even after using 1 1/2 tsp. of orange extract instead of lemon. If your looking for a true orange cake, this is not the one for you. I would call it a citrus cake. I think the cake was nice. It was moist and the glaze had a nice bright flavor that imo made the cake. The bake time is a bit off and I had to bake this cake for 55 min. (using a bundt pan). Would be a nice spring time cake. :)

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Slow Cooker Escalloped Chicken

Reviewed: Feb. 6, 2010

This meal reminded me of Thanksgiving! It was delicious. I used 4 large frozen chicken breasts and placed them into the bottom of the crock pot. Cubed some french bread and placed on top of chicken. Then made the soup mixture using 2 cups of chicken broth for liquid. I cut the butter to 3/4 cup, but would do 1/2 cup next time. The stuffing came out a little too wet, but it was wonderful over mashed potatoes! After refridgerating and reheating it was firmed up and the perfect consistency. It is even better the next day!

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12 users found this review helpful

Hamburger Vegetable Soup

Reviewed: Jan. 29, 2010

I am pleased with this soup. I used a bag of frozen mixed vegetables that had corn, carrots, potatoes, tomatoes, onion, celery and lima beans, so I did not have to do any chopping :) I added a few dashes of worcheschire sauce and a pinch of sugar and increased the amt of noodles to 1 cup. The only negative was that it was a little bit salty, so I will use reduced sodium chicken broth next time. I also want to try adding a can of tomato soup for a little more sweetness next time. Overall, very good recipe that I would recommend!

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Easy Pumpkin Cream Trifle

Reviewed: Nov. 26, 2008

I made this dessert for Thanksgiving this year and it was yummy. I made it according to the directions, but added a layer of pumpkin spice pudding. So I layered the cake, pumpkin spice pudding, then the cream cheese layer. It made for a gorgeous presentation and I think that pumpkin layer is what the recipe was missing. Everyone loved this dessert!

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Baked Sweet Potatoes with Raisins and Pecans

Reviewed: Nov. 26, 2008

I made this dish for Thanksgiving dinner this year instead of my usual sweet potato casserole and really enjoyed it so much more. I was growing tired of my sweet potato dish tasting more like a dessert, and really just wanted to enjoy the sweet potatoes by themselves without all the fluff. This recipe was exactly what I was looking for. It is sweet enough, but you are able to appreciate the sweet potatoes for what they are. It does only take 3 large sweet potatoes to cover bottom of dish in a single layer. I cut the potatoes in half rounds instead of cubes, as I think it makes for a nicer presentation. I sprinkled a little bit of cinnamon over the potatoes b/f adding liquid. I also used pure maple syrup, which I think is key. Incredibly easy and delicious.

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9 users found this review helpful