Blannie Recipe Reviews (Pg. 1) - Allrecipes.com (16701006)

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Basic Flaky Pie Crust

Reviewed: Jul. 4, 2010
I have made pies for 30 years, tried and tried to have a fool-proof result. I have used my grandmother's recipe, which I saw her make as a child. No more! This recipe is my new pie crust recipe. It was great using the food processor (which I've never used before for pie crust - duh!). It's so much easier pulsing the butter/crisco in (I used half and half) than trying to use a pastry cutter. I also used the doubled recipe amounts that another reviewer suggested. I used the egg wash and sprinkled sugar on top, suggested by other reviewers, which made a nice crunchy sweet dough top. I used this for a rhubarb pie, my mom's favorite. She loved it! The results were fabulous! Thank you Stephanie!!
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Fresh Rhubarb Pie

Reviewed: Jul. 4, 2010
I made this today for my 90-year old mom -- it's her favorite pie. I come from a family of pie makers, so I've made lots of pies. This is one of the best I've ever made. The suggestion to put the sugar/flour in the bottom makes a fabulous pie. My previous rhubarb pies tasted good but were usually pretty runny/soupy. This one held together beautifully. I followed the directions pretty closely and my mom (and I) both loved it!!
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5 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Nov. 9, 2010
These were great! Based on the reviews, I used 3/4 cup sugar (next time I'll reduce that to 1/2 cup sugar, half brown and half white), and added 1 tsp. vanilla and 1/2 tsp. baking soda. They were gone in a day!
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2 users found this review helpful

Quick Yeast Rolls

Reviewed: Nov. 25, 2010
These are a wonderful quick yeast roll, made even quicker if you use your microwave to raise the dough. Put a cup of hot water in the back of the microwave along with the dough (covered with plastic wrap). Microwave on the lowest setting (mine is 10%) for 2 minutes. Let rest for 3 minutes. Repeat once and your dough should have doubled in size. Put dough in the muffin tins and let rise again while the oven heats. It cuts down the time considerably! I can make these with Rapid Rise yeast in less than an hour! Fabulous light and airy!
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11 users found this review helpful

Strawberry Coffee Cake

Reviewed: May 1, 2011
Man, was this good!! I followed the recipe exactly the first time and cut the berries in slices as another reviewer recommended. Second time I made it, I used applesauce instead of butter in the batter, and brown sugar for the topping, along with walnuts, which I had instead of pecans. Just the right touch of sweetness and moistness. I make this for my 92-year old mom who loves coffee cakes. I thought it was fabulous too! I'll try it again with other fresh berries too. Thanks Rose!
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1 user found this review helpful

Cheesy Baked Cauliflower II

Reviewed: May 15, 2011
I thought this came out great! I microwaved the cauliflower and then drained it. As some other reviewers suggested, I sprinkled the cauliflower with a bit of garlic powder and used the only cheese mix I had in the fridge -- colby jack, cheddar and cream cheese. I put very little butter on it and it still came out great!
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Green Bean Stir-Fry

Reviewed: Oct. 22, 2011
The sauce in this recipe is to DIE for! I want to eat it by itself. YUMMY!
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Tangy Cauliflower

Reviewed: Jan. 2, 2012
I thought this was great. The sauce would also be good on roasted cauliflower, which might have a bit more flavor than the nuked cauliflower. I added minced garlic to the mayo mix and it added some zip. You could add other spices that you like - the mayo/mustard sauce is a great starting base. A wonderful way to serve that lonely head of cauliflower that was sitting in my crisper!
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9 users found this review helpful

Apricot Lentil Soup

Reviewed: Jan. 19, 2012
This is great! I can't wait to eat it tomorrow, when it's had a chance to get even better. I doubled the cumin, but kept the thyme at 1/2 tsp. I also used veggie broth, since I'm a vegetarian. I didn't seed or peel the tomatoes and didn't blend half of the soup. It was still great. A real keeper!
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1 user found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 20, 2012
I cooked a cup of garbanzo beans from scratch and so doubled the ingredients to add. I added a bit more lemon juice and another tablespoon of Miracle whip. Served it on toasted whole wheat bread with lettuce and carrot sticks. It's the bomb! I'm sure it will be even better tomorrow, when the flavors have a chance to meld. I'm a long-time vegetarian, so happy to find another lunch option. Thanks for sharing!
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3 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: Feb. 17, 2012
After reading the suggestions, I doubled the spices, used both garbanzos and red lentils, added some brown sugar and black mustard seeds. I didn't have cilantro in my pantry...and it is YUMMY! And very fast for a dish that seems like it took a long time to make.
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Marinated Broccoli

Reviewed: Mar. 13, 2012
This was very good. I didn't have lemon juice and used rice vinegar because that's what I had. I also added drained marinated artichoke hearts. Next time I'll add raw cauliflower and more garlic. This is a super healthy, colorful salad that is great for lunch.
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Amish Breakfast Casserole

Reviewed: Apr. 4, 2012
This was really, really good! I made it for my 92 year old mom. I'm trying to get more protein in her first thing in the morning. I used veggie sausage patties (crumbled) and cheddar/colby jack cheeses. I sampled *a few* pieces, then froze in small squares for my mom to use in the future for her breakfasts. She can just heat in the microwave. It's YUMMY!
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No-Guilt Zesty Ranch Dip

Reviewed: Apr. 13, 2012
Wow, is this yummy! I made it as a dip for my 92-year old mom. I'm trying to get more protein in her, so used Greek yogurt in place of plain yogurt. I also used full fat everything (to get her more calories) and veggie bacon bits. I didn't add horseradish. I used veggie bacon bits. I just made it and have been digging in myself already! I can't wait to share this recipe!
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Avocado Feta Salsa

Reviewed: Jul. 31, 2012
This was awesome! Like earlier reviewers, I used cilantro instead of parsley and oregano. I used 2 avocados and added a can of drained black beans. I would have added frozen or fresh corn if I had any. I also used olive oil in place of the vinegar and cherry tomatoes (yellow and red) in place of the plum tomatoes. The cherry tomatoes add a beautiful color. My one presentation suggestion would be to add everything but the avocados and add then last- gently stirring them in. If you mix them early, they put a slight coating on everything else which doesn't look great. But the taste overrides any of those issues. Great recipe! I took to a party and everyone wanted the recipe.
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Figs and Toasted Almonds Brie

Reviewed: Aug. 31, 2012
Wow, is this decadently rich and delicious! I used many more figs - probably 8 cut in small pieces and the half-cup brown sugar. Next time I'll use less sugar (probably 1/4 cup), as it was a bit too sweet for even my strong sweet tooth. I used almonds that I browned in some butter and added to the top. I ate it on French bread all by MYSELF - YES - I was totally decadent! :-)
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Whole Grain Breakfast Cookies

Reviewed: Sep. 16, 2012
These are YUMMY! I used tahini (sesame seed paste) in place of peanut butter, coconut oil for the oil part, and raisins instead of cherries. I didn't add the cinnamon. The cookies are soft and delicious. My dough/batter wasn't thick like the recipe said, so I was a bit worried, but they came out great.
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Curried Cauliflower Soup

Reviewed: Sep. 16, 2012
I followed others' suggestions and added a can of garbanzos and a potato to thicken the soup. I also sprinkled the veggies with olive oil before roasting. I used a generous tablespoon of Madras curry paste and it is excellent!
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Cauliflower-Cheese Soup

Reviewed: Feb. 3, 2013
I loved this soup! Like others, I used a whole head of cauliflower but left out the potato. I also used veggie broth and added more cheese and even leftover blue cheese that I had in my fridge. I took the suggestion of another reviewer and put all of the veggies in my food processor first, so it cut down on cooking time. Turned out delish!
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Mediterranean Kale

Reviewed: Feb. 15, 2013
I slightly altered the recipe - I used lime juice because I didn't have lemon. I also thinly sliced 3 big garlic cloves lengthwise (as shown in one of the pictures for this recipe) instead of mincing it. This gave it a nice mellow garlic taste with each bite with a garlic slice. Next time I'll add even more garlic. I forgot the soy sauce - next time I'll try adding that. Using this recipe, I almost ate the whole bunch of kale in one sitting - I had to stop myself!
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3 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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