DEVINT Recipe Reviews (Pg. 1) - Allrecipes.com (1687343)

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Company Couscous

Reviewed: Nov. 6, 2003
I won't give this less than three stars, because it's possible that I did something wrong, but I'm not sure what it was. The couscous was hard and grainy-- I actually had to dump the casserole (AFTER it had been cooked) back into a pot and boil it-- veggies, couscous and all. This softened it a little, but I had to add tomatoe sauce and cheese in the end-- I think this recipe would be fairly bland even when it turns out right the first time.
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1 user found this review helpful

Chocolate Brownies

Reviewed: Oct. 3, 2003
Peanut butter? What peanut butter? These weren't very fudgy or brownie like, and I think the peanutbutter needs to be doubled-- you can't taste it.
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Sweet Stuffing

Reviewed: Oct. 3, 2003
Very good-- it has that nostalgic tase of stuffing I remember from Thanksgivings at grandma's house, but with a classy, fruity twist. I used fresh cranberries and instead of using raisin bread, I used whole wheat bread and added raisins-- it's wonderful, they plump up and get soooo juicy! I had some problems with it drying out and had to add water frequently. The first time I made it, I used it to stuff a pumpkin, but the second time I made it as a dish all its own. Fantastic!
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9 users found this review helpful

Peanut Butter And Jelly French Toast

Reviewed: Sep. 27, 2003
I just made this for my post-longrun breakfast and it was delicious! I used natural peanut buter and wholewheat read (like I always do) and Smucker's blackberry preserves-- I think preserves work really ell here, because they're s thick and rich. I scaled the recipe to make one servng, but I ended uphaving to use twicethe eggsand milk thattherecipe called for-- otherwis there wasn't enough to saturate the bread,so you may want to increase the amount there. Also,a little cooking spray eliminates the need for butter-- trust me you won't miss it, the peanut butter makes this plenty rich as it is! I loved it and plan to play around wit it-- maybe peanut butter an marshmallows-- or chocolate!!!
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9 users found this review helpful

Pumpkin Oatmeal

Reviewed: Jun. 29, 2003
I twekaed this recipe to my taste just a little: I make it one serving at a time the way I normally do: half a cup of oldfashioned oats with one cup of milk, in the microwave. Instead of using pumpkin pie spice, I use the three traditional spices for pumpkin pie: cinnamon, ginger and ground cloves. I don't use cinnamon sugar either, I use crystaline fructose (which I use ion place of sucrose just about everywhere). Its one of my favorite breakfasts-- I started making it at the beginning of the fall semester when the weather started to turn wintery here in Wisconsin, now it's late June and I still by canned pumpkin regularly just so I can fix it. Thanks for the great idea!
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38 users found this review helpful

Baked Potato Soup I

Reviewed: May 30, 2003
This recipe is good and notoo hard to make, bt I would advise everyone to back off from he pepper a bit. The first te I made it I was gnerous withhe pepper, but the second time I made sure I added only the PRECISE amount caled for, but it was still too peppery-- that takes away from the rest of the flvor f the soup o I coldn't tell if it really tasted like a baked potato or not. God soup though-- I didn't use bacon, since I'm a vegetarian, I recomemend trying this-- it's good! I will keep making this, bu will probbly cut the black pepper in half.
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Baked Shells in Sauce

Reviewed: Jun. 5, 2002
I just made this and it was one of those recipes that turned out right without me spending the whole meal "apologizing" to the family. Of course, it's pretty hard to screw this one up and I owe alot of the credit to the makers of the particular spaghetti sauce I used-- the sauce is what determines the flavor of this dish, so unless you use your own sauce recipe, it's not really your success. I trippled the recipe to serve six and I used an entire 12.3 oz package of tofu-- 3/4 cup just wasn't enough. I used chopped portabellos since that's what we had for mushrooms and they tasted just fine. The dish holds together very nicely, but it tasted a little funny when I microwaved the leftovers-- I don't recommend doing this if you use jarred sauce. Overall very good and I will probably make it again.
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6 users found this review helpful

Unsloppy Joes

Reviewed: Jan. 19, 2002
Made this a couple of nights ago and, yes, it IS delish! I didn't have any kaiser rolls though, so we just ate them on wheat buns like normal sloppy joes. My dad couldn't put his finger on it, but he's never tasted anything quite like this stuff. I'm surprised at how spicy it was-- usually I leave pepper and added salt out, but I was afraid this would be bland, so at t?e last minute I went ahead and added the black pepper. Wooo-EEE! It's not terribly spicy, but I think it would be perfectly tasty with a little less. I'm returning to dorm life tomorrow, but I will make this again next time I am home. Right now I am eating the left overs over brown rice and topped with light cheddar cheese. It's pretty good!
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36 users found this review helpful

Mock Tuna Salad

Reviewed: Jan. 13, 2002
I too love this recipe. I first made it at home over the summer, and it's so simple I can make it in my dorm room at school. The only thing that had me edgy was sodium content. My problem was solved when I went to make it and found we had no relish (I'd been using dill, by the way), so I made it anyway and found that it still tastes great-- one less thing for me to keep in my tiny college-girl refrigerator! My latest bravery involved relacing the light mayo I'd been using, with plain non-fat yogurt. I thought sure this would 86 the taste but it doesn't! That's right-- it's the chickpeas giving it all that flavor. These alterations knock some of that unwanted salt and preservatives outta there. I use honey mustard and a lot more green onions-- tastes great!!!
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2 users found this review helpful

Veggie Lasagna Florentine

Reviewed: Jan. 13, 2002
I made this for my dad on fathers' day. Okay, to be fair, I USED it to make somehing else. He wanted an eggplant lasanga, but I think he's the only one who ever heard of it. Finally, I chose his recipe and substituted the noodles with sliced eggplant. I also used fresh mushrooms. It wasn't to flavorful and I found that the recipe makes too much to fit in a 13x9 inch pan. All and all it was an okay recipe, but anyone who gets frazzled in the kitchen might want to consider making the filling ahead of time, otherwise there's just too much to do at once. I have used this sauce recipe on several other dishes including spaghetti. It really beats the salt- packed sauce in a jar.
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1 user found this review helpful

Lentil Loaf

Reviewed: Jan. 11, 2002
My meat-eating family (mother, father, sisters0 always gets a little pouty and sour when I dare to make a vegetarian meal, so the negative experience this turned out to be was in part because of their attitude. Never-the-less, the recipe has its faults. Not very flavorful without the soup mix, but I fear that would send the sodium levels sky-rocketing. I didn't mind, as the low amount of salt in my diet allows me to appreciate subtle flavors and texture of food. My family on the other hand, insisted that it was inedible.
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2 users found this review helpful

Banana Muffins I

Reviewed: Jan. 11, 2002
These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using plain, nonfat yogurt instead of sour cream and it worked fabulously. When the muffins were gone, I used this recipe for banana bread, replacing the all-purpose flour with whole wheat flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening.
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75 users found this review helpful

Tomato-Curry Lentil Stew

Reviewed: Jan. 8, 2002
This is the only main dish I've gotten from this site that has actually worked out to be worth the effort. Maybe next time I'll try it with fresh tomatoes. The similarity to my mom's potroast stew (before I became a vegetarian) makes me think that potatoes and/or carrots would make a tasty addition. My dad put his stew over brown rice, but I didn't like the idea-- I think it is better over a piece of whole wheat bread or toast.
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59 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Jan. 8, 2002
I'm a 20-yr-old college student home for the holidays, and I just used this recipe to make a birthday cake for my pumpkin-loving mother (who usually requests a pumpkin pie on her birthday, when everyone has had their fill of pie). It worked out great! I skipped the crumb topping, cooked the batter in two round cake pans and then used the rosting (raw) to frost the cake. There wasn't enough to completely cover the cake, but I frosted the top of one, than placed the other on top and frosted the top of that one. It looked like a big sandwich cookie and after a while, the frosting starts to ooze down the sides, making it look like an old-fashioned confection (very pretty). I used nonfat cream cheese and was worried about its ability to stand up to refrigeration, but it made it great! I also used applesauce instead of any shortening-- no one was the wiser. Thanks a bunch!
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196 users found this review helpful

Pumpkin Chiffon Pie II

Reviewed: Nov. 23, 2001
Last night was Thanksggiving and I made this pie for my family. I made it on Wednesday to get it out of the way, I covered it and refrigerated it just as the recipe directed. When I carried it into the dining room after our Thanksgiving meal and removed the cover with anticipation, I was devestated to find a gooey, runny mess in the pie crust. We had to dish it up in bowls and plop our cool whip onto what looked like watery sand. The filling tasted okay, but it just wasn't pie. This was my first Thanksgiving home from college and my first attempt to prepare a holiday dish for my family and the fact that the recipe doesn't work was quite a let down.
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6 users found this review helpful

 
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