SAHMCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (1612811)

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Pumpkin Gingerbread

Reviewed: Oct. 8, 2010
Very good. It is better the second day.
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1 user found this review helpful

Karyn's Cream of Crab Soup

Reviewed: Oct. 8, 2010
Excellent and loved how easily and fast it came together. I used half the Old Bay and no celery seed just b/c that's the number one ingredient in Old Bay so I didn't feel like it needed more. I also used 2 1/2 cups fat free half and half and 1 1/2 cups skim milk just b/c that's what I had and it worked just fine. Served with homemade crusty bread (from the book artisan bread in 5 minutes a day - so easy!) and salad and it was a great, filling meal!
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Roasted Butternut Squash and Garlic Lasagna

Reviewed: Sep. 21, 2010
This was awesome. I followed the recipe except that I used regular lasagna noodles and cooked them.
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6 users found this review helpful

Creamy Vanilla Frozen Yogurt

Reviewed: Sep. 8, 2010
This is very similar to David Lebovitz's recipe from the cookbook Perfect Scoop. Except that he calls for 1 tsp. vanilla. I made this recently and could not stop eating it! It is SO good! If you like true frozen yogurt. It does get very hard in the freezer after awhile which doesn't bother me but just let it sit out for a little to soften up if you prefer it that way. You can also add pureed fruit to the mixture before freezing to make flavored yogurt. I plan to try using low-fat yogurt next time. ***UPDATE: made this with 2% yogurt and half sugar half sun crystals (Stevia and cane sugar) and was disappointed. It froze really quickly in my ice cream maker then got rock hard in the freezer. Won't be making the lighter version again anytime soon.
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77 users found this review helpful

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Reviewed: Sep. 7, 2010
I never give a bad review but I just did not care for this. I should have gone with my instinct which told me the buttermilk dressing would not be good. I ended up probably about doubling the pesto and only using about half the buttermilk dressing. I think this would have been better with no buttermilk dressing and just pesto. It was edible but that's b/c of my alterations.
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6 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 19, 2010
These are awesome but I probably used between 3 and 4 cups of zucchini just because I had a huge one I wanted to use up. I stopped measuring after I had overflowed my 2 cup pyrex cup. This made it way more cake like b/c of the added moisture but soooo good...I would make it this way again!
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2 users found this review helpful

Rosemary Chicken with Orange-Maple Glaze

Reviewed: Aug. 3, 2010
Excellent! And easy and pretty healthy to boot! Can't ask for anything more then that. I keep orange juice concentrate in the freezer for recipes like this that call for a little bit of juice, that way I always have it on hand.
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2 users found this review helpful

Avocado-Corn Salad with Creamy Salsa Dressing

Reviewed: Jul. 30, 2010
We really enjoyed this. I used half mayo half sour cream, just personal preference. All mayo would have been good too. I did not use the lime juice just b/c I used a good salsa, the kind that needs refrigerated, so it had a lot of great fresh flavors already and didn't need the extra lime juice. I mis-read the ingredients and used fritos not tortilla chips but I think I would do that again b/c they were gooood with it!
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3 users found this review helpful

Passion Bars

Reviewed: Jul. 26, 2010
Great recipe. So easy to throw together. I'll make sure to always have a can of sweetened condensed milk in my pantry so this can be a go-to last minute dessert b/c, otherwise, I always have all of the other ingredients on hand. I will definitely try warming the PB/milk mixture before spreading next time b/c it was difficult to spread. It kept bringing up the oat crust with it. These bars are great warm with ice cream on them too. But, equally yummy cooled and by themselves.
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Roasted Carrot Salad

Reviewed: Jul. 9, 2010
I didn't love this like I'd hoped I would. I used feta instead of blue cheese because I don't like blue cheese but otherwise followed the recipe. I like roasted carrots but I just didn't like the texture of the carrots with the rest of the salad. And, I didn't care for the cider vinegar with this. I felt like it needed a different kind of vinegar but I'm not sure what.
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5 users found this review helpful

YouWillEatMoreSalad Balsamic Vinaigrette

Reviewed: Mar. 17, 2010
We loved this. I did use the toasted sesame oil which definitely gives it a bit of an asian flair. So, I used it on a salad of mixed baby greens, with chicken, carrots, cilantro, and peanuts. Delicious! I may cut out the sesame oil in the future when I don't want the asian flair in my salad. Also, it's pretty sweet, we like our dressing sweet though but others may want to cut back on the sugar.
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Veal Scaloppini with Lemon Cream Sauce

Reviewed: Mar. 8, 2010
Very good. I used pork tenderloin instead of veal. Sliced and tenderized. I also used panko breadcrumbs instead of italian. I cut back on the lemon juice a little since a lot of people said the lemon was too strong but I could have used the whole amount. I only used about 1/2 the cream b/c as I was adding it, it just seemed like it was going to be too much. But, I think if you followed the recipe exactly, it would still be great. These were just my changes based on what I had and personal preference. The sauce was a little thinner then I expected so I might add more cornstarch next time.
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6 users found this review helpful

Layered Turtle Cheesecake Recipe | Taste of Home Recipes

Reviewed: Feb. 26, 2010
This is delicious. I followed the recipe but used dulce de leche instead of caramel.
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2 users found this review helpful

Pork Scaloppini with Mustard Creme

Reviewed: Feb. 25, 2010
Very good! This came together so quickly and tasted very gourmet. I used savignon blanc instead of vermouth and dijon mustard instead of yellow. I also just used a T of honey instead of honey mustard. And, I used more like 1 pound of pork. I served over egg noodles. It doesn't make a ton of sauce but I wasn't expecting it to be 'saucy', just a nice drizzle of sauce over each serving.
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6 users found this review helpful

Eat Michigan Salad

Reviewed: Feb. 24, 2010
Hands down the best salad I've ever had. I just used plain pecans, not candied, and I used an organic baby lettuce blend. Otherwise, followed the recipe to a T.
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4 users found this review helpful

Healthy Garden Salad

Reviewed: Feb. 3, 2010
Very good. I followed the recipe exactly except that I forgot the scallions. Went over very well at a pot luck. I made it the night before.
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Jan. 30, 2010
These were very fluffy! I like this recipe better then the one I usually use. Will make this one from now on.
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3 users found this review helpful

Fish Fillets Italiano

Reviewed: Jan. 12, 2010
Very good! I use kalamata olives and I add a tablespoon of italian seasoning. I don't add the parsley b/c I haven't had it on hand either time I've made this recipe.
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3 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 22, 2009
I've made this a few times and never had a problem. Until now. I made FOUR batches the other day and they all separated right before it turned dark amber. I finally thought maybe it was because I started with frozen butter which I'm not sure I've done previous times. I didn't think it would matter since you melt it anyway but I looked online and found some others saying it was a problem to use frozen butter. So, I went to the store and got fresh butter and this time it worked! I was too afraid to even try thawing my frozen butter b/c I read some people saying even previously frozen butter will cause problems. SO...do not start with frozen butter!!! Lesson learned!
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5 users found this review helpful

Chocolate Crinkles II

Reviewed: Dec. 10, 2009
Really good. Basically a brownie in cookie form and they look really pretty. I only got 30 cookies though, not 72.
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2 users found this review helpful

Displaying results 1-20 (of 62) reviews
 
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