CRESTAFIESTA Recipe Reviews (Pg. 1) - Allrecipes.com (1643798)

Cheddar Buttermilk Biscuits

Reviewed: Aug. 29, 2010

Fantastic biscuits! I've made them with and without the cayenne and both ways is delish. Have also added a teaspoon of garlic powder for cheddar garlic biscuits.

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Banana Oat Muffins

Reviewed: Aug. 26, 2010

Made these according to the recipe and they were delicious. The oats add a nice body to the muffin. Hit with the kids and parents alike.

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Banana Muffins II

Reviewed: Oct. 26, 2009

These are great. I made mini muffins following the recipe as written, and my kids gobbled them up.

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Delicious! I doubled the muffin recipe but not the topping and made sure to not over-stir so they wouldn't fall. Used soured soymilk (with a little cider vinegar) in place of the milk. For the topping I took others' suggestions and used brown sugar instead of white. Baked these in paper liners at 375 for about 28 minutes. Rave reviews all around.

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Grandma's Lemon Meringue Pie

Reviewed: Feb. 6, 2009

Great pie! This was my first attempt at lemon meringue and it was wonderful. I followed the recipe as written with delicious results. Thanks!

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Easy Roasted Pork

Reviewed: Jan. 3, 2009

This was great! I made a cheap pork roast in the crockpot with this basic sauce. Following others suggestions, I put garlic powder, salt and pepper on the roast before pouring the sauce over. Since I only had regular appleasauce, I added about half a teaspoon of cinnamon to the sauce. Cooked it in the crockpot on low all day and it was delicious! I'm making it next week for my supperswap.

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Summer Vegetable Ratatouille

Reviewed: Jul. 26, 2008

This recipe is wonderfully versatile. Use whatever veggies you like or have on hand. I don't use as much oil as it calls for- just add a splash as needed. If the fresh tomatoes don't look good, canned will do nicely. To add a bit more flavor, I hit it with a couple of shots of tamari or soy sauce. Delish over rice or whole grain pasta!

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Oatmeal Chocolate Chip Muffins

Reviewed: Feb. 14, 2008

Made a double batch of these for my son's preschool Valentine's Day party. No nuts because of allergic kids, but the muffins were fine without them. I used old fashioned oats and plain soy milk because that's what I had in the house and sprinkled some cinnamon into the batter as well. The brown sugar on top was a nice touch. These were a hit with adults and kids alike. Delicious!

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Almost No Fat Banana Bread

Reviewed: Feb. 8, 2008

I used 1/4 cup egg replacer instead of the whites but didn't change anything else. My husband is on Weight Watchers and each serving of this bread is about 2 points, so to make sure we got 12 servings I made the batter into 12 muffins which I baked for between 15-20 minutes. Delicious. The kids loved them and so did their dad.

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Creamy Rice Pudding

Reviewed: Jan. 10, 2008

Delicious. Rave reviews all around the table from the toddlers and their dad. Followed the recipe as written with a few substitutions/additions. I used 1 1/2 cups leftover brown Jasmine rice and added plain soymilk and sugar. Had cooked the rice with salt, so omitted the extra. Probably because the rice was brown, it took more like 25 minutes to get it creamy. Added more soymilk and tempered the egg before adding as many others recommended. Used regular raisins and added a sprinkle of cinnamon at the end.

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Chocolate Chip Mini-Muffins

Reviewed: May 19, 2007

Delicious! Doubled the recipe exactly as written and all were gobbled up!

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Coco-Cola Cake II

Reviewed: Jan. 19, 2007

Delicious! Not very chocolatey, but still sweet and tasty. An excellent use for the last bit of flat pop in a 2 liter.

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Greek Orzo Salad

Reviewed: Jan. 24, 2004

This is good with or without the red onions. Kalamata olives are good in place of the black ones, depending on your taste. Also, I use a block of feta and cube it instead of the already crumbled stuff which tends to get lost in the salad. Seasoned feta is also very nice. Tastes just fine omitting the parsley and lemon juice if you don't have them on hand and I never use the lemon pepper. Tastes just as good the next day after a night in the fridge.

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Burrito Pie

Reviewed: Dec. 2, 2003

This is a big hit at my house. I half the recipe and make it with fajita sized tortillas in a round, 2L casserole dish then cut it like pie wedges over shredded lettuce. Following some other's suggestions, I brown the tortillas in a skillet while the mixture is cooking so that they don't disintigrate while baking. Also, for half the recipe, I use a whole can of Rotel and leave out the chilis and olives. Also replace the taco sauce with chunky mild salsa and add most of a packet of taco seasoning and some cumin and it's plenty spicy for my house. I use low fat tortillas and fat free cheddar instead of the colby, as well as 4% fat ground beef and fat free refried beans and it comes out great and fits very well into our diet.

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No Butter Choco-Chip Cookies

Reviewed: Oct. 20, 2003

I scaled this to 24 servings and used egg substitute instead of the egg and unsweetened applesauce. Pretty good stuff. The texture is different than your typical toll house variety choco-chip, but the calories and fat content fit right into our diet in my house. Thanks for a great substitute for an all-time favorite.

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Strawberry Spinach Salad I

Reviewed: May 19, 2003

Fantastic salad! I halved the sugar in the dressing and left out the Worcestershire sauce because I was making it for a vegetarian friend. Followed the recipe exactly other than that. We just put the dressing on each serving instead of over the whole thing and used about half the dressing. There were strawberries and almonds left in the bottom of the bowl, so will add more spinach and have this great salad again tonight!

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Brown Sugar Meatloaf

Reviewed: Feb. 8, 2003

This has become a favorite at our house. I cut down on the amount of brown sugar a bit (much to my husband's dismay) after teh first time I made it. Wonderful and easy.

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Vegan Chocolate Cake

Reviewed: Feb. 8, 2003

Absolutely wonderful for vegan and omnivour alike!

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Rhubarb and Strawberry Pie

Reviewed: Jun. 29, 2002

This pie was wonderful. Having never cooked with rhubarb before, I had to do some searching to find out how big to cut it, and the 1/2" slices I used were just the right texture when the pie was done. I forgot to dot the top wtih butter before putting the top crust on, and the pie was still fantastic.

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9 users found this review helpful