cupcake85 Recipe Reviews (Pg. 1) - Allrecipes.com (16408814)

cook's profile

cupcake85

Reviews

Photos

Menus

 
View All Reviews Learn more

Mistakenly Zesty Pork Chops

Reviewed: Jan. 27, 2014
Followed exactly as written. Combination of Flavors was inedible for us.
Was this review helpful? [ YES ]
0 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Feb. 24, 2013
***Let me preface by saying that tuna noodle casserole (made with or without canned soup) was never something my mom made us growing up, so I didn't really have a bench mark to compare this too.*** Delicious! Added in 2 small carrots peeled and finely chopped with the celery and onion, and added in 4 oz of cream cheese to the cream sauce (because I needed to use it up before it went bad). Came out wonderfully and creamy, without an overpowering canned tuna taste. Oh, I used 1 can flaked albacore, and 1 can chunk light, 5 oz each (what I had on hand). Will be making again!
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Bread

Reviewed: Apr. 14, 2011
Made this to use up some fresh pumpkin I roasted, pureed, and froze in the fall. Because I wanted to use as much of the 15+ bags of pumpkin taking up my freezer space, I decided to use pumpkin for the oil and the water. I used a total of 4 c of fresh pumpkin puree (the equivalent of 2 regular size cans). It turned out beautifully! I made 1 loaf, and the rest into muffins (I made 12 regular muffins, and I mixed about 1/4 chocolate chips into the remaining batter and got another 6 muffins for a total of 18). On the plain muffins and the loaf, I sprinkled some cinnamon and sugar on the tops before baking. Oh, I also used all whole wheat flour. All the moisture from the pumpkin covered up the "chewiness" that can sometimes present itself in quick breads using 100% whole wheat flour. We ate the loaf with in a couple days, and I froze the muffins to be taken out the night before. Both were very good, and we both seem to like the "day old" better than the fresh (the frozen muffins are included in the "day old"). The cinnamon and sugar kind of melted into a nice sweet cinnamon-y moist glaze. I think that most of the remaining pumpkin will be turned into more loaves of this!
Was this review helpful? [ YES ]
10 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 14, 2011
The sauce in this lasagna was amazing! I used 93% lean ground beef (1 pound) and mild Italian sausage (1 pound). Instead of canned tomato sauce, I added in about 2 cups of some leftover homemade tomato sauce I had in the freezer. I followed all of the seasoning types and quantities as listed, except I used dried parsley instead of freah (that's what I had on hand). I tried another reviewer's suggestion of soaking the noodles in hot water to "par cook" them, but I felt like the noodles in the finished lasagna were mushy. I probably will not try that again, I'll just cook the noodles fully in boiling water and then layer it all together. I think that this will definitely be my new lasagna recipe, and I will probably use the sauce recipe as my go-to for meat sauce for spaghetti!
Was this review helpful? [ YES ]
3 users found this review helpful

Oven Brown Rice

Reviewed: Apr. 10, 2011
Not my favorite. The rice was too wet for my taste. I thought it was going to be drier, more like a pilaf. Instead it was a mushy, sticky mess. Flavor was okay, but a bit bland, even though I sauteed 2 cloves of garlic and 1 onion and added them to the mixture before putting in the oven. I also covered the rice like other reviewers said, but maybe I will try again cooking it uncovered like the recipe states. Also, after an hour covered in the oven, the rice was only about 3/4 of the way cooked. I uncovered it and continued cooking for another 20 minutes or so to finish cooking the rice and to try to evaporate the extra liquid. If I try it again and follow the original recipe more closely, I will update my review and rating accordingly.
Was this review helpful? [ YES ]
1 user found this review helpful

Jerk-Spiced Beef Sirloin

Reviewed: Apr. 10, 2011
This was very good. I halved the recipe to cook 1# of boneless sirloin steaks for two of us, mainly because I like a lot of sauce! I used chicken broth made from bouillon instead of canned beef broth, because that's what I had. I used 2 whole cloves of garlic, instead of the 1 1/2 cloves that it says when you halve the recipe to 6 servings. I let it marinade for about half an hour at room temperature, and pan-seared the steaks. After I took the steaks out to rest, I deglazed the pan with the boiling marinade which helped to reduce it quickly to the consistency I was looking for (a thick sauce that is the consistency of honey). I added in about 2 tbs of brown sugar because the acidity and salt levels seemed a bit too much for me when I tasted the sauce. This did the trick! It was delicious, and DH and I were both licking the sauce from the plates! This would be excellent on chicken and pork, as well. It's going in our "family favorite" file!
Was this review helpful? [ YES ]
5 users found this review helpful

Breadsticks with Parmesan Butter

Reviewed: Mar. 29, 2011
Made these tonight to accompany a homemade pizza. I made half the recipe, and got 18 evenly sized breadsticks by weighing the portions out to 1.5 oz each after I punched the dough down after the 1st rise. There are only 2 of us, so I only shaped 6 of them, and rolled the other ones into balls and put in the freezer on a greased cookie sheet. Once their frozen I'll store them in a freezer bag so I just have to pull out the amount we need, let them defrost, and then proceed with the shaping, 2nd rise, and baking of them. Instead of serving the parm butter as a dipping sauce, I melted the butter and mixed it with the garlic powder, then brushed this on top of the breadsticks right before baking them, and sprinkling them with the parm cheese. Next time I'll do this, but also make some to serve as a dipping sauce with them. I gave the recipe 4 stars only because next time I will use bread flour instead of AP because I felt the crumb was too soft and light. I like chewier breadsticks.
Was this review helpful? [ YES ]
3 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Feb. 12, 2011
YUM YUM YUM!!!! This was so good! USE A THERMOMETER and all will be good! I used roasted and salted peanuts and added them in at 250F to prevent them from burning. Next time I will try it without the baking soda...to me it was a little TOO light and crispy texture, rather than being crunchy.
Was this review helpful? [ YES ]
5 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Feb. 12, 2011
USE A THERMOMETER! That's the only advice I can offer! It turned out wonderful...not greasy at all. I used sliced almonds, and sprinkled half of them on my sheet pan (lined with a Sil-pat mat) so that some of them would get into the toffee part. I followed the instructions for the cooking, as well as for how to coat it with chocolate...I used dark chocolate chips and sprinkled the remaining almonds on top. DELICIOUS!
Was this review helpful? [ YES ]
2 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Feb. 12, 2011
Turned out wonderful! I used dark chocolate chips (instead of milk chocolate) and semi-sweet chocolate chips because I don't like m chocolate too sweet. I also omitted the nuts out of personal preference. Cooked according to the written directions (just timed it, did not use a thermometer) and it turned out creamy and rich...not gritty at all! I also used the store brand of marshmallow fluff, because that's all my grocery store had at the time.
Was this review helpful? [ YES ]
3 users found this review helpful

Glazed Meatloaf II

Reviewed: Feb. 12, 2011
So, I made a couple changes, but nothing TOO major (at least in my opinion)... 1) Used 1# lean ground beef and 1# spicy Italian sausage 2) Sauteed the onions (used 1 small, diced). I also sauteed 2 garlic cloves with them, and some mushrooms I needed to use up (diced them so they would blend in with the meat). I also finely grated a carrot to add some extra vitamins and fiber. 3) I used 1/2 c quick-cooking oatmeal instead of the bread 4) I forgot to add the lemon juice into the meat mixture (too many things going on at the time, I guess!) 5) I made a single recipe of the glaze and used Balsamic vinegar instead of lemon juice, because we LOVE balsamic. I accidentally glazed it at the beginning before I put it in the oven, but it turned out great...The glaze really became a GLAZE...it got a little caramelized on top, and got really thick...DELICIOUS! I used my probe thermometer for the cooking time...stuck it in and set the alarm for 165F. I think it took about an hour. (Uncovered the whole time) I have a special "meat loaf pan" insert that you put into a loaf pan. It has holes in it to let the fat drain out, and it sits about 1/2 inch above the bottom of the loaf pan. This always works great! I got mine at William Somona--a little pricey, but a GREAT investment if you love making meatloaf! All-in-all, it turned out WONDERFUL with the changes I made. I'm making again tonight with turkey instead of beef. Also, it made fabulous sandwiches the next few days!
Was this review helpful? [ YES ]
7 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States