focaccia9 Recipe Reviews (Pg. 1) - Allrecipes.com (16921584)

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Apple Crisp II

Reviewed: Nov. 12, 2010
This was my first attempt at baking ANYTHING from scratch and it truly turned out wonderful! I couldn't wait, as soon as it came out of the oven I had to "test" this masterpiece...I could not put my fork down! I also halved the recipe, using 4 granny smith apples in a 8"x8" pan. However, to make it a little healthier and perhaps easier on my hypoglycemia, I substituted organic palm sugar for the white sugar on top of the apples (lower on the GI and is similar to brown sugar in taste/texture) but used brown sugar for the topping and used white whole wheat flour. I also did not add water, sprinkled a little nutmeg on top of the apples and a little cinnamon on top of the crumb crust. Tester for Thanksgiving which I plan on actually contributing to this year! A true winner!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 10, 2010
Amazing!! I also used 1/2 c. unsweetened applesauce but used 1/2 c. organic refined coconut oil (healthier than veg. oil but the refined version takes out the coconut taste so good for baking) and basically followed Lovemyfamily09's version but didn't include walnuts. Made one loaf and 6 muffins. The muffins took about 40 mins. The bread took 1 hr 30 I think because I only used one loaf tin and I filled it too high (pretty much to the top). I'm not sure, maybe I overmixed the dry and wet ingredients too. Anyway, still turned out very yummy!! My first attempt at a quick bread and made from scratch muffins. I will try the honey butter on this site (by SDELATORE) to go along with it.
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2 users found this review helpful

Juicy Roasted Chicken

Reviewed: Dec. 18, 2010
I made this for our family's Thanksgiving lunch (we're not big turkey fans).. my first time EVER roasting a chicken much less for a big holiday.. and it was so DELICIOUS!!!! My family was very impressed and my dad who is very picky said the spices were really pleasing to him. I can't remember what all I added but definitely onion and garlic powder, maybe some thyme. I stuffed it with quartered lemons and spices and brushed an herb/butter mixture on top in addition to the dollops placed all around. I also turned it breast side up for the last hour and it gave it an all-around nice golden brown color. The meat was soo tender and buttery! I don't remember the last time I had chicken that good. I wish the skin was maybe a little bit crispier like the way my mom makes it but that is just a preference. Also, I threw the giblets and pan drippings in with some flour and chicken stock -- it made an amazingly thick, rich gravy that I absolutely devoured!!! Way better than the packet stuff. Thank you for making me a star cook at my first attempt!!!!! I am just thrilled with this recipe!
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Blueberry Buckle

Reviewed: Dec. 18, 2010
This is sooo moist and delicious!!! I just had a hankering to bake something this morning and had a 1/2 pint (1 cup) of blueberries just sitting in the fridge, so I halved this recipe which was a little difficult but doable. I did use the full egg though and it still turned out great!! I used butter instead of the shortening and added more vanilla. Also I used all brown sugar for the topping mixture and it came out gloppy and not 'sprinkle-able' because of the excess moisture in brown sugar so next time I will be sure to use half white, half brown. It sure tasted amazing though, crunchy and caramel-ly on top!!! I will definitely try the full recipe next time but for this tester one, I think I did A-OK!!! Soooo good, there's a reason why it's got almost 700 reviews!
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Crispy Rosemary Chicken and Fries

Reviewed: Dec. 19, 2010
I did this tonite using Trader Joe's skinless, boneless, chicken thighs and fresh thyme and oregano; didn't have rosemary. Covered thighs and potato wedges in olive oil, garlic powder and the herbs on a lipped cookie sheet, then put a pat of butter on both ends of the row of chicken (little trick I picked up for the Juicy Roasted Chicken recipe on this site). Who knows if it did anything but oh my goddd, the chicken sure tasted tender and juicy!!! And the potatoes were amazing, couldn't stop eating them. Neither were crispy but that's okay, everything was delicious. Thank you Sandy!!!
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2 users found this review helpful

Cinnabun Cookies

Reviewed: Dec. 20, 2010
I am a first-time cookie baker and although these were a little labor intensive, the end result was so worth it.. and if I can do it, any beginning baker can do it as well. I read every review and followed the advice of others: chill them before rolling out and freeze them after. Made cutting them w/ a knife very easy. Rolled dough out b/t pieces of plastic wrap, then use the wrap to help you roll a tight roll and then just wrap em up and stick in the freezer. I cut my cookies somewhere between 1/4" and 1/2" -- too thin and you can have scorched bottoms. 350 for 8 mins; 7 min rest. Then I used the glaze on top which made them absolutely perfect. I halved the recipe but next time I think I'm going to keep the filling amount the same because I had just enough but barely. I am gifting cookies to my friends for the first time this year. This recipe is surely going to be a hit!!
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5 users found this review helpful

No Bake Cookies III

Reviewed: Dec. 21, 2010
I made these with carob powder instead of unsweetened cocoa because I can't handle the caffeine in chocolate. Also, unsweetened, organic creamy peanut butter from Trader Joe's and 1-1/2 c. sugar. They turned out great!! You can't even tell it's not chocolate and they're just a smidgen healthier to boot.
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Dawn's Easy Red Velvet Sandwich Cookies

Reviewed: Dec. 23, 2010
I'm a pretty easy sell on most things. With food, I'm certainly not picky. But there was something about the taste of these cookies that was kinda meh to me. I cut down the oil to 1/3 c. and made the frosting for this recipe and I definitely wasn't crazy about it. I then made the cream cheese frosting from McCormick's Red Velvet Cupcakes recipe on this site which incorporates sour cream and that DEFINITELY amped it up a notch -- really nice tang at the end and sooo much tastier. After I finish off this batch I probably won't make again. **UPDATE** I am upgrading to a 5 after bringing these to a get together last night -- the icing for the Red Velvet Cupcake recipe definitely was a hit, and instead of sandwiching the cookies to make whoopie pies, I just put a thick layer of icing on top of a single cookie and it was delicious! Perhaps there was too much cookie for the icing to balance out the taste. This was just right.
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6 users found this review helpful

Grilled Salmon

Reviewed: Dec. 24, 2010
I also baked this at 425 for 10-12 mins. Didn't use lemon but it was still absolutely delicious! I made a dill sauce to go with it just in case, but it was overkill. The herbs in the marinade were wonderfully flavorful and sufficient on their own. My first attempt at making a salmon dish like this, and I'll make it again and again. One of my favorites. Thanks Monell!
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11 users found this review helpful

Peppermint Brittle

Reviewed: Dec. 24, 2010
I followed the first review (Kitchen Kimberley) and put down a semi-sweet chocolate layer first, then the white chocolate peppermint layer. The offset spatula IS perfect for spreading -- a regular spatula just makes it messy. I whipped this up last-minute for a little get together and it came out perfectly. I did not add red coloring or crushed peppermint canes, it didn't need it. I love chocolate and peppermint! This is great!
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2 users found this review helpful

Carrot Cake III

Reviewed: Dec. 26, 2010
I halved this recipe and got 10 cupcakes out of it. I also added an extra tsp cinnamon, some nutmeg and used 1/2 canola 1/2 applesauce (unsweetened). It turned out fantastic! Baked at 350 for 25 mins and they came out so nice and moist. I heeded the advice of others and made sure not to overbeat, that is key as I had never baked carrot cake before and was afraid my cupcakes would fall. The frosting included is delicious as well. I served them up to a friend on Christmas night and after a full meal of jalapeno poppers, chicken, potatoes and green beans, he scooped up 2 one right after the other eagerly! Wonderful recipe.
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3 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Dec. 26, 2010
These cookies are absolutely wonderful! I am eating one now as I write this review, almost one week later. They keep so well, but I have also been using the bread trick (tear off a piece of bread and stick in your cookie container and it will keep them soft). This was my first attempt ever at sugar cookies and this dough is perfect for rolling out if you do so at about 1/2" thick. I roll my dough between 2 pieces of saran wrap which makes it so much easier and less messy. I also used the Sugar Cookie Icing by JBS BOX on this site and it was the perfect complement. My pet peeve is hard sugar cookies and these are so unbelievably soft! This is my go-to recipe for sure!!
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4 users found this review helpful

Torsk

Reviewed: Dec. 27, 2010
Oh my goodness, this really is sooo good! It does taste like lobster in butter and I never usually eat lobster!
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5 users found this review helpful

All-Around Good Smoothie

Reviewed: Dec. 29, 2010
I made this this morning and it was pretty good -- I used hemp protein powder and didn't add sugar which I think affected the taste a little bit. I'm not going to take any stars off for that though. I can see the health benefits in this and since I just bought a Ninja Master last night, threw all the ingredients in and it was super easy (and no, I am not a shill for Ninja). I know I am going to have a ton of fun making all different variations of this!
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7 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Dec. 29, 2010
I made this without pine nuts as I didn't have those on hand, and it turned out pretty great anyway! I did have to add a bit of salt though. Froze in an ice cube tray then put the cubes in a freezer bag. Cut a cube in half and placed each half on a couple chicken breasts I baked tonite, letting them bake with the chicken. Soo delicious!! Super easy to make and I love that I can have pesto anytime I want.
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Chocopeanutbanana Smoothie

Reviewed: Dec. 30, 2010
I customized this to suit my needs but this was a great start! I used carob powder instead of choc syrup, frozen green bananas (great as a prebiotic) and added a tablespoon of flaxseed oil for an added boost of nutrition. I don't mind things that taste a little 'healthier' if you get my drift; I still found it quite delicious!
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2 users found this review helpful

Barbie's Tuna Salad

Reviewed: Jan. 1, 2011
Wow! I just had this for lunch.. what an amazing flavor. Could really taste the curry and sweet relish, gave it such an interesting kick! Didn't have dried onion so used a little bit of onion powder instead. Next time I will probably just throw in some minced onion like others, and some celery too, maybe cut down a bit on the mayo. But seriously, just as I made it was really, really good!!
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3 users found this review helpful

Fabulous Cilantro Pesto

Reviewed: Jan. 1, 2011
Well I made the mistake of following the first reviewer's advice as she changed the recipe and it came out horribly oversalted. So I tried to salvage the rest of the pesto by trying to incorporate a few of the original ingredients that the original submitter included that the first reviewer took out (cayenne pepper and vinegar), and it was much better. I will update when I've had a chance to make the recipe completely as stated.
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7 users found this review helpful

Rosemary Shortbread Cookies

Reviewed: Jan. 2, 2011
This is such an interesting and delicious tasting shortbread. As others have stated, I really wasn't sure what to expect taste-wise but I love rosemary so thought I would give it a shot. This recipe turns out such a beautiful cookie and they are rich and light all at once. Definitely a good tea time treat!
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3 users found this review helpful

Baked Kale Chips

Reviewed: Jan. 8, 2011
Soooo good and soo easy!! I baked mine at 330 for between 6-8 mins (the drier kale was done at 6; the kale that wasn't completely dried off took 8 mins, probably could've gone for another min or two). The trick is to make sure your kale is absolutely DRY so that it crisps up nicely. I tried one batch with garlic salt (eh) and one batch with soy sauce (yumm!!). Will definitely make these again, thanks for the recipe!
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