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Blueberry Zucchini Bread

Reviewed: Jun. 8, 2012
Best bread ever! Other than using half white flour/half white whole wheat flour, plus 1/2 apple sauce & 1/2 cup oil vs. 1 cup oil (just for a healthier alternative) I didn't change a thing. I didn't have mini loaf pans, so baked in 2 regular loaf pans for 1 hr 20 mins. I made the streusel suggested by cookiequeen in her review and topped 1 of the loaves with it, leaving the second one plain (note: cookiequeen's recipe makes a lot of topping. Next time I will half the recipe). Both loaves were amazing, although I prefer the plain one. My sweet-toothed family; however, loved the one with the streusel topping. Both were gone by the end of the day and my mother-in-law requested it for a mountain getaway. Thank you for posting. Love finding recipes that truly work.
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Sep. 3, 2011
Wow! Best chocolate chip cookies ever. Only change I made was using milk chocolate chips vs. the semi-sweet simply as a matter of preference. If I could give it more stars, I would!
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1 user found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jan. 16, 2009
The end product was a five, although next time I would cut back on the sugar just a bit. However, the size of the potatoes wasn't specific and when I baked them for 40-minutes (medium sized sweet potatoes), they were hard as way they would mash! I baked them an additional 20-minutes and still not done. Finally I cut them up and boiled them in a pot for about 20-minutes, which did the trick. To avoid the stringiness that comes with sweet potatoes, I used a potato ricer instead of the masher. It worked wonders!
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1 user found this review helpful

Chocolate Trifle

Reviewed: Jan. 8, 2008
This is an awesome dessert; although I have to say that it was a little bit too sweet for my taste. I opted for the whipping cream w/3 Tbs sugar as one reviewer suggested. Next time I think I'll omit the sugar altogether and cut back on the sweetened condensed milk by about 1/4 cup. Definitely recommend and it was so easy to make, not to mention you can make ahead of time. Thanks for a great recipe!
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0 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Jan. 6, 2008
Absolutely fantastic! I made this when my husband's boss was coming over for dinner and he raved about them. Only slight change I made was to combine the cream cheese, sour cream and onion salt in one bowl. I then mashed the potatoes and added 3 Tbs butter and the milk in a separate bowl. I then combined the two - it just made it easier to stir together. Will definitely make again.
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3 users found this review helpful

Simple BBQ Ribs

Reviewed: Nov. 21, 2007
Easy and delicious! What more is there to say? My family can be picky with the meats we eat. My daughter will not eat anything besides chicken so I mixed the meats. I boiled the chicken for about 15 minutes and left the ribs to cook for 45 minutes. Followed the baking directions but only cooked chicken for 30 minutes and left the ribs to cook for one full hour. At the end of the hour, added the chicken back in and let it cook for about 10 minutes until it warmed back up. Served with rice. Everyone loved it!
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2 users found this review helpful

Double Layer Pumpkin Pie

Reviewed: Nov. 21, 2007
This was absolutely delicious! And so easy to make. I love that the cream cheese layer mellows the pumpkin taste. I followed one reviewer's tip of chilling in between layers. For the pumpkin layer, I placed all the pumpkin mixture in the center of the cream cheese and spread out toward the edges. Much easier this way. Will definitely make again, maybe next time will try to make my own crust. Thank you for this recipe.
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1 user found this review helpful

Linguini with White Clam Sauce

Reviewed: May 9, 2007
Great recipe! My one very small variation was that I added an extra can (10 oz) of whole baby clams without the juice. Highly recommend this one. It is simple, inexpensive, and delicious!
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21 users found this review helpful

Pepper Steak

Reviewed: Apr. 9, 2007
I cooked mine in a slow cooker due to schedules & b/c I like my steaks, if not very rare, then very tender and it came out wonderful and extremely tender. First, I placed the bouillon & water in the slow cooker. Then I followed all the steps in the recipe as directed up to the cornstarch - I also omitted the water chestnuts b/c I didn’t have any. Once all the steps were complete, I placed everything in the slow cooker, except the green peppers, which I added during the last hour of cooking to maintain texture; in the meantime, I combined the soy sauce, water and sugar in a small bowl and stirred into the meat in the cooker and cooked on low for a little over 4 hours. When ready to serve, I placed everything back into the skillet and combined the cornstarch with a little water. I then added the cornstarch mixture to the skillet, stirred, and cooked for about 2 minutes until thickened.
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97 users found this review helpful

Whiskey Chicken

Reviewed: Feb. 13, 2007
Although I changed some of the ingredients, I still gave it a 5 b/c my husband was whooping and raving about how good it was. I've spent hours on some recipes and have never gotten this reaction. Here's my variation (only because I didn't have some of the ingredients): Used thighs vs. breasts b/c they absorb flavor better and I'm not particularly fond of breast. Used soy sauce substitution (didn’t have soy sauce – recipe below). ¼ cup honey vs. pineapple juice (didn’t have on hand). Tennessee Whiskey – would use 2 Tbs next time or cook a little longer to burn off alcohol. 2 Tbs brown sugar, maybe a tad more. * Seasoned chicken with salt and sautéed, adding a small sliced onion halfway through and cooking until chicken was no longer pink and onion soft. * Added a chopped carrot and sauce mixture and brought it to a boil. Turned off heat and let it sit for 30 min (almost like a marinade) because I was waiting for hubby to get home. *Cooked for 15 minutes and added cornstarch to thicken. Served over mashed potatoes - loved it! and better yet, hubby loved it SOY SAUCE SUBSTITUTE 1 1/2 c. boiling water 4 tbsp. low sodium beef bouillon Pinch pepper 1 tbsp. dark molasses 4 tbsp. cider vinegar 1 tsp. sesame seed oil Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce
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24 users found this review helpful

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