RDAYK Recipe Reviews (Pg. 1) - Allrecipes.com (1611673)

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Chocolate Chip Muffins

Reviewed: Jun. 2, 2013
I was looking for an oil rather than butter recipe for muffins and found this terrific and easy one - a breeze to put together, and so tasty! I'm sure this could be adapted for blueberry or other add-ins. I have made it with white flour, but last time I used olive oil, palm sugar, and Trader Joe's gluten-free flour - surprisingly, they turned out great. I didn't have such high hopes for the gluten-free flour itself but they were delicious. Palm sugar just has a lower glycemic index than white sugar, but it does tend to dry out the baked goods, being less moist than regular sugar. I used the full cup of milk as other reviewers noted, and despite these major substitutions with the flour and sugar, the end result was golden brown on top, moist and fluffy inside. In fact I am going to make these again right now for a Sunday morning treat!
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Garlic Cheddar Chicken

Reviewed: May 29, 2013
I forgot to pound the chicken breasts but it still turned out great. I added a little olive oil to the butter mixture and sauteed the garlic for just a minute or two - five minutes is too much for fresh garlic. Then I just pressed the coating into the chicken, poured the leftover sauteed garlic butter over the chicken, and baked it a tad longer than the recipe - maybe 35-40 minutes as they were plump breasts. My oven runs a little cold so I jacked up the heat to 400 for the last ten minutes or so to brown. Very fast and easy to scale - I made it for just two breasts, but going to try four tonight!
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Crackle Top Molasses Cookies

Reviewed: Apr. 13, 2012
Everything you always wanted in a molasses cookie: chewy crackled outsides, soft cakey insides, with a wonderful fragrance that makes the whole house smell like Christmas. I love that these cookies use no butter and could easily be made for vegan friends. I used olive oil and palm sugar for a very healthy version, and they came out just as good as with regular sugar. I added extra spices since I like mine spicy - 2 teaspoons cinammon, 1.5 teaspoons ginger, heaping 1/2 teaspoon of cloves. I flattened mine slightly as the first batch did not spread, probably my oven's fault. I also dipped the tops on sparkling sugar instead of the regular kind. My new go-to molasses cookie.
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6 users found this review helpful

Apple Crisp II

Reviewed: Mar. 9, 2010
By far the best apple crisp recipe! The topping is so yummy, crunchy with carmelization. I used triple the cinnamon from my cinnamon grinder for extra flavor. I also had to bake for an hour to get the apples to be soft. It was heavenly with vanilla ice cream. The hard part is not eating a gluttonous amount, as it's so yummy, it's hard to put the spoon down!
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2 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Feb. 14, 2010
Reliable brownie recipe, made twice and came out great each time. Next time I will double the recipe, as it doesn't make 16 brownies, more like 6. I did make some chances to lower the calories - used 1/4 butter, melted, and mixed in 1/4 cup of plain lowfat yogurt or unsweetened applesauce, and used this combo instead of oil. I also used 18 packets of Splenda instead of the 1 cup of sugar, since I don't like overly sweet brownies. Each time mine came out more cake-y than chewy, but still delicious. Maybe not the best in the world, but pretty good and simple and easy to lighten up by substituting the oil and sugar for low-cal equivalents.
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Black-Eyed Pea Salad II

Reviewed: Jan. 22, 2010
I had a package of steamed black-eyed peas that I didn't know what to do with, so I gave this recipe a try. It was delicious! I cut the recipe in half since I'm single, but I still used 1/2 an onion as 1/4 of an onion just wasn't enough. All the other ingredients I just cut in half. I also used oil-packed sun-dried tomatoes, so I drained and chopped them without pouring the boiling water, since they were already quite soft. I used fat-free feta cheese to cut the calories a bit. Altogether this was a fantastic high-protein and very nutritious salad. Would be great for a light lunch or supper in the summertime, and for potlucks, especially if there are vegetarians. Thanks for an awesome recipe!
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16 users found this review helpful

Smoked-Trout Spread

Reviewed: Jan. 11, 2010
This makes a tasty appetizer that I enjoyed on crackers, would probably also be good as a sandwich spread or on bagels. I didn't puree mine, just diced the celery very fine, grated the onion, and mashed up everything with a fork. I also used cottage cheese instead of ricotta. I wasn't sure if my lack of a food processor would make this turn out okay. I had my doubts but the end result was quite tasty!
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Maple Salmon

Reviewed: Dec. 27, 2009
Amazing flavor for such a simple recipe! I marinated a pound of salmon in plastic baggie - doubled the recipe because I like a lot of sauce. Instead of discarding the marinade, I poured it over the salmon and baked it for about twenty minutes, until the sauce thickened. It was delicious! Very savory and not too sweet because of the soy sauce and garlic. My new favorite salmon recipe.
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Photo by RDAYK

Russian Tea Cakes I

Reviewed: Dec. 24, 2009
I love this recipe! These are the most delicious cookies. I always bring them to parties and give them as gifts and people love them. The dough is a little dry, so I added a few tablespoons of water to help it come together. I like to flatten mine so they are discs rather than balls. I think they stay crisper that way, if you are not going to eat them all right away. Which is difficult, as they are scrumptious!
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Oatmeal Blueberry Muffins

Reviewed: Jan. 26, 2009
This is a superb blueberry muffin recipe. I like that it's low in sugar and uses oil instead of butter. I used olive oil and Splenda since I'm watching the calories, and olive oil is very healthy, as are the oats. I soaked the oats in the milk as recommended as I was afraid they might be too dry otherwise. I am not sure if this made a difference but they did turn out fantastic. The tops were nicely browned and crunchy from the oats, but the insides were tender and fluffy. They were plenty sweet so I might reduce the sugar to 1/4 cup next time. Definitely a keeper.
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1 user found this review helpful

Blueberry Crumb Muffins

Reviewed: Oct. 1, 2008
Surprisingly good muffins - I had some doubts as the recipe uses oil instead of butter. They taste just as rich, light, and fluffy as the butter versions of blueberry muffins. I did use a little less blueberries than the recipe called for - next time I might coat the blueberries in flour as the batter turned purple, but they were no less delicious. I'd also cut down on the crumb topping as there was way too much - the topping probably needed a little less butter as it was more moist than crumbly. Overall fantastic recipe and it's my new favorite for blueberry muffins.
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1 user found this review helpful

Rich and Delicious Banana Bread

Reviewed: Sep. 17, 2008
Well, this is not bad considering there's no egg. A little heavy, maybe some baking powder or more baking soda would have lightened them up? Or it could be cause I added some chopped walnuts and chocolate chips. I also used half white sugar, half brown, and butter instead of shortening. Not a bad emergency recipe when you're out of eggs but the egg versions are definitely more light and tender.
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4 users found this review helpful

Egg-free Brownies

Reviewed: Aug. 29, 2008
These baked up into surprisingly moist cake-like brownies. I upped the cocoa powder to a whole cup but they still weren't fudgy enough; next time I'll add some brewed espresso and maybe chocolate chips or something to make the chocolate flavor more intense.
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18 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Aug. 29, 2008
This was good, but labor intensive. Didn't really taste better than my usual recipe for tuna casserole (using good-quality organic canned cream of mushroom). Maybe I should have doctored the sauce as the other reviewers did.
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1 user found this review helpful

Buttery Cooked Carrots

Reviewed: Aug. 22, 2008
These are okay, nothing to write home about. They didn't really glaze up the way I was wanting. I don't know if I did something wrong, the recipe seems so easy but tasted just like slightly sweetened carrots.
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Jiffy Cinnamon Rolls

Reviewed: Aug. 19, 2008
This is a quick alternative to yeast cinnamon rolls. It does not yield the same light flaky dough as with yeast, it's more like a biscuit. I used finely chopped walnuts since I don't like raisins. It's now my favorite quick roll recipe, good for unexpected company or for a Sunday breakfast. Delicious with a fresh cup of coffee.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 19, 2008
I baked this in a loaf pan so I had to increase the baking time. It came out superb, lighter and fluffier than your typical banana bread. I reduced the sugar to 1/2 cup since I don't like overly sweet cakes. I also added a handful of mini chocolate chips and 1/2 cup chopped walnuts. Crumb toppping was exactly enough for the loaf. This is my new favorite banana cake recipe, it's a keeper!
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3 users found this review helpful

Onion Quiche

Reviewed: Jan. 29, 2008
I wasn't expecting much from this recipe, but I happened to have most of the ingredients on hand and wanted to use them up. I was pleasantly surprised, this turned out fantastic! Based on the other reviews, I did use the equivalent of 4 eggs (actually, 1 cup of Better N Eggs to lower the fat content) and 3/4 cup reduced fat Swiss cheese. I also cooked 5 strips of Morningstar 'fakin' bacon' and crumbled that up and sprinkled it on top of the onions, which I layered in a whole wheat frozen pie crust (pre-baked for 10 minutes at 450 since I like a crisp crust). Then I poured the egg and cheese mixture over the onions and 'bacon' and baked the whole thing until the top was slightly browned. It turned out delicious, such a versatile recipe. You could add almost any kind of meat or even use fake meat as I did. I do think it wouldn't be nearly as good with just the onions and cheese but would be more like an omelette in a crust. The savoriness of the 'bacon' really made this special. And it's so easy, I always thought quiche was difficult but I whipped this up in just a few minutes! Definitely a keeper.
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28 users found this review helpful

Oatmeal Chocolate Chip Cookies III

Reviewed: Dec. 31, 2007
I cut the recipe in half, made this with vegan margarine, half mini chocolate chips and half chopped pecans, total of one cup of chips and nuts. They turned out delicious. I was suprised as it didn't seem as if there was anything to bind the batter together, but they baked up nice and crisp, very chewy, not too sweet. Might be the best oatmeal chocolate chippers I've ever had. Definitely a keep and very easy to convert to vegan!
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Gouda Spinach Quiche

Reviewed: Apr. 9, 2007
This was my first quiche and it came out lovely. I made a few modifications to reduce the calories. I used a frozen whole-wheat pie crust, soy veggie bacon, and reduced-calorie smoked gouda. The smoked gouda gave it a lovely flavour but next time I'll omit the salt as I think with the smokiness of the cheese and the soy bacon, it was a little too salty. I also used just two eggs and 1 cup of half-and-half as I couldn't fit any more liquid in the pie crust. It still came out perfect. I had it warm for dinner and cold for lunch the next day. Will definitely make this one for company, it's a keeper!
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7 users found this review helpful

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