mollytina Recipe Reviews (Pg. 1) - Allrecipes.com (1689650)

The Best Red Enchilada Sauce

Reviewed: Mar. 30, 2012

Having access to as much Mexican food as anyone could ever want here in southern California, I can say that this enchilada sauce is delicious. Toasting the chiles adds a wonderful flavor (watch them carefully! they burn easily.) The balance and complexity of the sauce was excellent, and I know I'll make it again. Also, as another reviewer stated, it is also delicious with California chiles, if you can't locate ancho. Well done, Christine!

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Anise Walnut Biscotti

Reviewed: Nov. 4, 2011

Excellent, authentic flavor. If you don't care for anise, leave it out, as suggested, but we do, and I made the recipe exactly as written, including walnuts. They were delicious. The appearance is particularly pleasing, with a golden, shiny top due to the egg wash. The directions state that each unbaked loaf should be 3/4 of an inch high. If you, like I did, made them slightly taller, it will take longer during the first baking to get the loaf to the state in which it is not moist in the middle. Mine took about 25 minutes. Next time, I will be even more careful to replicate the exact dimensions called for by the recipe. I formed the unbaked loaves on a piece of baking parchment for easy handling. This is an excellent recipe and I will make these again.

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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 21, 2010

Following MommyFromSeattle's suggestions, this is the best zucchini bread recipe ever. As suggested, I did half-cup oil and half-cup applesauce, also did one cup brown sugar and 3/4 cup white sugar. I increased the shredded zucchini to three cups. It was pleasantly sweet, and not dessert sweet. The bread was moist and not greasy. This is a very well-balanced bread with just the right amount of cinnamon and vanilla. With the added zucchini it took 60 minutes. This will be "my" zucchini bread recipe, and I'll definitely make it again. Thanks for a great recipe.

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Chilled Cantaloupe Soup

Reviewed: Nov. 23, 2009

Loved this light, healthful, delicious recipe. It is important that your cantaloupe is fully ripe. I left out the cinnamon, but added a bit extra lime juice for a straight forward, uncomplicated flavor explosion. As another reviewer stated: Use excellent quality OJ. Also, the more chilled it is, the better. I had a similar recipe at a high-end tea room and love being able to recreate it at home.

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5 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Nov. 23, 2009

Deliciously delicate and different than the traditional harder, denser shortbread. The more flour you add to this recipe (say if you scoop flour into the measuring cup, instead of lightly spooning it in and leveling it,) the firmer the result would be. I followed the recipe ingredients exactly, then very lightly rolled the dough into one-inch balls, coated each very lightly with granulated sugar, flattened each ball lightly to about one-third of an inch and baked. I received more compliments on these plain, straightforward cookies than other more complicated offerings. Excellent butter is also a must for the flavor. Will make these from now on.

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Easy Pesto

Reviewed: Sep. 1, 2009

Thought I would miss parmesan cheese and pine nuts, which are typically included in pesto recipes, but didn't miss them at all. This really seems to highlight the basil flavor, which is why you want pesto in the first place. Be careful with the size of your garlic cloves: The cloves I used were large (like bigger than an almond), and it was borderline too garlicky, even for a garlic-lover like me. This recipe is easy. I even made it a day ahead, covered and refrigerated it. Next day, I brought it to room temp. and mixed it with pasta and chicken. This is the recipe I'll use again.

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Ultimate Twice Baked Potatoes

Reviewed: Jul. 5, 2009

Great with BBQ steak. Made these a day ahead, and refrigerated them covered tightly with plastic wrap. On serving day, take them out of the frig about one hour ahead to begin to come to room temperature. Place a rack in a shallow baking pan lined with foil. Preheat oven to 400 and heat potatoes about 20 minutes. The skins stay crispier that way, a tasty counterpoint to the creamy filling. I used one more bacon slice and about four green onions, which was just to my taste. Very well received by guests. A delicious recipe. Thanks.

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 13, 2008

The best things about this recipe were its tender crumb and excellent flavor. I liked the way the ingredients combined easily. It is well balanced between the corn meal and flour, so that the finished product is not as gritty as some cornbread recipes. Will make again.

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Sour Cream Refrigerator Mashed Potatoes

Reviewed: Oct. 19, 2008

Making these potatoes was a gift I gave myself. For more years than I care to reveal, I have been out in the kitchen at the last minute mashing potatoes. This time, I took a chance and made these. Boy, was I glad I did. They taste delicious, creamy and smooth. Only one person at the table even detected the slight "tang" of sour cream. Everyone loved them and thought they were my usual mashed potatoes. And I was one happy, relaxed cook. Instead of chives, I used the finely snipped ends of green onions (scallions,) in the same quantity. When you've got a huge, multi-dish dinner going on, this recipe can be a real life-saver.

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18 users found this review helpful

Pesto Sauce

Reviewed: Apr. 3, 2008

This was easy to make and it was very tasty. I boiled some ravioli, and tossed them with the pesto sauce, which made for a delicious meal. This recipe will be affected by: The size of your garlic cloves; how tightly you pack your basil leaves when measuring them; sufficient use of salt and pepper. Taste the sauce and adjust to your preference, but you can't go too far wrong. We really enjoyed this recipe. Thanks!

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1 user found this review helpful

Zucchini Egg Bake

Reviewed: Jan. 19, 2008

When the author says this can be made ahead and stored in the refrigerator, does s/he mean bake it, cool it, then store it and reheat it, or, put it together, store it, then bake it the next day? Thanks for the advice.

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87 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 30, 2007

This is a lovely, simple, flavorful recipe. It's somewhat like a sweeter scone or a not-too-sweet cake, but, either way, the delicate almond flavor plus plenty of cranberries and walnuts made it a winner in our house. I'll make it again.

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Apple Pie Muffins

Reviewed: Apr. 1, 2007

Wonderful taste and aroma. Did not add cinnamon to the batter and the delicate apple-vanilla flavor is an excellent counterpoint to the cinnamon crumb topping. I did cut the butter to 1/3 cup just on general principles, and they were still tender, but not greasy. A lovely recipe and I will make them again.

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1 user found this review helpful