MIIST Recipe Reviews (Pg. 1) - Allrecipes.com (164803)

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Best Breakfast Cookie

Reviewed: Jun. 15, 2008
I had a delicious cookie like this from a convenience store once, but this one is better and better for you. Due to the heaviness of the dough, I use a dough hook on my mixer and combine the ingredients in the traditional cookies/cake-baking way. I mix the sugar, eggs, water, vanilla, applesauce (I can't abide prunes) & oil, then add the dry ingredients on top. I like to use sunflower seeds or Grape-Nuts in the dry ingredients. Use your imagination here!
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3 users found this review helpful

Triple the Ginger Cookies

Reviewed: Apr. 2, 2006
Thanks for this delicious recipe - it was exactly what I wanted in a ginger cookie. If you keep your ginger root frozen, you can grate it quickly without peeling it because the skin falls to the side as you grate. I reduced the baking powder to 1 1/2 tsp. to keep the saltiness down. If you like to add other spices to these cookies, you should try cardamom or five-spice powder.
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59 users found this review helpful

Hummus I

Reviewed: Mar. 11, 2006
This recipe is a great start, but hummus really requires a good dose of olive oil to make it smoother. I used a lot more lemon juice and tripled the garlic because I like a really garlicky flavour.
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5 users found this review helpful

Deep Dark Chocolate Cake

Reviewed: Jan. 1, 2006
The texture and moistness of this cake are excellent, but I didn't find it very chocolatey. This cake would benefit from the addition of melted chocolate squares or bars.
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1 user found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Jun. 16, 2004
Thanks for this excellent recipe. It certainly is a lot of work, but the flavour is worth it. You really can't eat these fast enough - straight off the grill is best. If you wish to save time, use bottled taqueria sauce or taco sauce and skip steps 3 and 4. It's also a good way to serve up a roast that's not as tender as you would like.
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0 users found this review helpful

Sara's Spanish Omelet

Reviewed: May 2, 2004
Thanks for the recipe, I like to put the sauce inside a larger omelet and fold it over.
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2 users found this review helpful

Canadian Fried Dough from a Real Canadian

Reviewed: Mar. 27, 2004
These are terrific the day you make them, but like some homemade donuts, you have to eat them the day they're made. I would have liked to have seen a more thorough recommednation on the size of these.
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5 users found this review helpful

Chocolate Oat Squares

Reviewed: Jun. 10, 2003
Half of this recipe fits nicely in a 8" square baking pan. It's a bit labour intensive for squares, but the result is quite delicious. Try it with other nuts if you don't like walnuts. Thanks Janea!
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8 users found this review helpful

Italian Wedding Soup I

Reviewed: May 9, 2003
I like this soup because it's quick and REALLY tasty. The tough part is finding escarole. My DH abhors spinach, so I tried suey choy, a cousin of bok choy, and it worked perfectly. One could also try bagged mixed greens. Also if you are in a hurry, use precooked frozen meatballs.
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1 user found this review helpful

Saffron Rice

Reviewed: Apr. 11, 2003
This is a tasty recipe. For those of you who find variations on this recipe bland, it is important to note that you **must** use Basmati rice to make this dish, as the Indians do. Basmati has a fairly rich, nutty flavour that contributes to the delicate spice flavours. If you are making this with regular long grain rice, yes it will be bland to some. Basmati is available in the foreign foods section of most North American grocery stores. Also one could probably stand to cut the butter down a bit if one were trying to cut calories out of this dish.
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51 users found this review helpful

Chicken Piccata I

Reviewed: Dec. 6, 2002
I like this recipe but I had to adjust some amounts. I needed 3/4 cup of bread crumbs and more of the lemon juice/wine mixture. Tasty though.
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4 users found this review helpful

Butter Cream Frosting II

Reviewed: Nov. 30, 2002
This is a tasty recipe that makes a LOT of icing. I made 24 cupcakes and should have halved it. It will frost and fill a big cake, but it's too much for small cakes or mix cakes.
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4 users found this review helpful

Sugar Cookie Drops

Reviewed: Nov. 15, 2002
It makes a light-tasting cookie for when you're looking for something not too rich - a great accompaniment to ice cream or other cream desserts.
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1 user found this review helpful

Fudgy Chocolate Chip Muffins

Reviewed: Jun. 26, 2002
Really good "muffins" I would call them rich cupcakes but it's a fine line. Really good with raspberry chocolate chips.
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1 user found this review helpful

Fudgy Brownies I

Reviewed: Jun. 26, 2002
Really chocolatey and delicious. I made them with raspberry chocolate chips and they are even better! These puppies pack quite a calorie punch though.
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0 users found this review helpful

Bread Machine Challah I

Reviewed: Apr. 17, 2002
I tried this recipe twice and had real trouble getting the dough to rise. Eventually I let the dough rise for about 3 hours and cooked it in the oven, and it turned out really well. With raisins it's a nice breakfast bread.
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6 users found this review helpful

Mocha Chocolate Cookies

Reviewed: Jan. 22, 2002
I make this recipe with white chocolate chips; the lightness of their flavor sets off the richness of the dark chocolate and coffee. I love that these cookies come out nice and chewy.
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4 users found this review helpful

Boiling Water Pastry

Reviewed: Sep. 15, 2001
I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter, rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly, because I had to throw out the whole thing, fruit and all.
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9 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 31, 2001
These are a staple in my home too - one of the best cookie recipes on this website. Another way to make them a little different is to replace half the cinnamon for the outside with ground cardamom. This gives the cookie a nice citrusy tinge.
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0 users found this review helpful

Magic Peanut Butter Middles

Reviewed: Mar. 27, 2001
These cookies are fussy to make but taste awesome! I always seem to wind up with more "middles" than "outsides" but that just may be my inept baking technique.....
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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