IMP70 Recipe Reviews (Pg. 1) - (1696917)

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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 7, 2002
These were very good. I worried about the zucchini being too watery, so I shredded it into a collander and added about 1/2 tsp. of salt. I let it drain for about 30 minutes (pressing slightly with wooden spoon)...yielding about 2/3 cup water. I will definitely make these again.
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308 users found this review helpful

Quick Pickled Eggs and Beets

Reviewed: May 13, 2003
These are yummy. I increased the vingear to 3/4 cup, decreased the sugar to 1/4 cup, and added a small sliced onion to the mix.
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237 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Sep. 17, 2002
This was great. I used 1/2 butter and 1/2 crisco and about 6 cups of sugar (and still wasn't too sweet). This frosting has an incredibly smooth spreading consistancy, yet is strong enough to hold a shape if piped as border/edging. It makes a ton, too. I frosted and decorated a 4 layer 8-inch cake and still had about 1-1/2 cups leftover. THIS IS MY NEW FROSTING OF CHOICE!!
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155 users found this review helpful

Molly's Chicken

Reviewed: Jun. 26, 2006
When I made this I used boneless breasts and doubled the sauce. As others mentioned a thin sauce, I dredged the chicken in flour before adding to the slow-cooker and then topped with the sauce ingredients. When the sauce is cooking, it smelled kind of weird, but when I served it over white rice, it tasted terrific! The sauce was just slightly thickened (in a good way). Note for next time -- no need to double the sauce, single batch makes plenty!
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136 users found this review helpful

Pumpkin Cranberry Bread

Reviewed: Nov. 27, 2002
I've been making this same recipe for years. I always use fresh cranberries (which I keep in the freezer and add directly to the batter) and substitute applesauce for half-to-all of the oil. It still comes out moist, just a little less heavy. I love this bread!!!
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91 users found this review helpful

Pumpkin Roll I

Reviewed: Nov. 1, 2003
I've been making this for years as is....but this year I decided to add 1 tsp. maple extract instead of the vanilla to the filling and it was OUT OF THIS WORLD! It was a much better match of flavors between the pumpkin/pecan cake and the filling -- YUM YUM YUM!!
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74 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Jan. 14, 2003
This is a good idea, but I didn't like them as sticks with skins. Next time I'll peel the potatoes and slice them into rounds. I added additional seasonings -- 1/2 tsp. salt, 1/2 tsp. garlic powder, and 1 Tbs. brown sugar for 4 average sized potatoes. The flavors and textures were great, so I will DEFINITELY make these again.
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72 users found this review helpful

Giant Ding Dong Cake

Reviewed: Dec. 16, 2002
The flavor of this cake was very good, but I guess I'm not a bit "Ding Dong" fan....I thought there was too much cream filling in one place. I made this again but as a 3-layer torte with half the cream between each layer and covered with the chocolate glaze. As a torte -- it was one of the BEST cakes I've ever made. The comments were "which bakery did you get this from?" -- I love refrigerated chocolate cake and this one is AWESOME!
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60 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 19, 2002
This is an excellent recipe....I made it a bit "low fat" by using light sour cream and making buttermilk from skim milk and vinegar. I also reduced the amount of raisens to about 1 cup and it was perfect. I didn't even "knead" it in the bowl, just transferred the batter directly to the baking dish for shaping and baking. Everyone asked for the recipe. Excellent toasted in the morning!
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57 users found this review helpful

Aunt Betty's French Dressing

Reviewed: Nov. 8, 2002
I needed 1 cup of French dressing for another recipe and didn't have any in the fridge. I found this, tried it, and LOVED it. I used it in my recipe and on my salad for lunch today. I used cider vinegar and whirled it in the blender until completely smooth....I was really happy with its thick consistency. It took about 5 minutes from start to finish and is better than ANY bottled version.
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51 users found this review helpful

Zucchini Pineapple Bread I

Reviewed: Aug. 11, 2003
This is very good. My 4-year old just ate a thick slice warm from the oven. My only deviation from recipe was using undrained crushed pineapple (juice was about 1/2 cup) and only 1/2 cup oil. The bread is still very moist.
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47 users found this review helpful


Reviewed: Mar. 3, 2003
I never had moussaka before, but this was very tasty. I made some minor modifications -- I used feta cheese instead of Parmesan, added 3 beaten eggs to the bechamel sauce (puffed up nicely when baked), and eliminated any extra oil/butters (I broiled the eggplant with just a spritz of cooking spray). I even used skim milk for the bechamel sauce and you wouldn't even know the difference. This is a great company dish. It presents beautifully at the table.
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43 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Mar. 17, 2003
This was very good. A bit sweet for us, so I'll just reduce the sugar next time. Also, I baked it much longer (almost 45 minutes) to get the apples really tender. I don't like them at all firm. A great change from regular apple pie -- definitely a keeper!
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39 users found this review helpful

Pumpkin Cookies V

Reviewed: Oct. 19, 2002
These just came out of the oven -- they smell awesome and taste just as good. I made my cookies with about 2 Tbs. of batter and they needed to cook for about 16 minutes. The batter yielded about 5-1/2 dozen cookies (but I'm not complaining!).
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35 users found this review helpful

Antipasto Squares

Reviewed: Jul. 21, 2003
10 stars would be appropriate!! These are just terrific. I made a single batch (wish I'd tripled it!!) cut it into about 40 squares and they were gone in 15 minutes. I served them while still warm (but not hot).
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30 users found this review helpful

BBQ Chicken Pizza

Reviewed: Jan. 2, 2003
I've been wanting to make this for a long time. I mixed my BBQ sauce right with the shredded meat of 3 breasts before then spread it over the crust.....sprinkled it with a diced fresh jalapeno (didn't have pepponcini)and covered with mozzarella and cheddar (didn't have cilantro or red onion). IT WAS GREAT!!! I can't wait to try it again WITH the red onion. The hot pepper gave it just a bit of heat. Went great with the chicken.
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28 users found this review helpful

Chicken Flautas

Reviewed: Feb. 23, 2003
These were easy to assemble. I added some additional seasonings and one finely diced jalapeno to give it some "punch" -- there were no leftovers. I'm not sure I'd make them again though.
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26 users found this review helpful

Strawberry Pretzel Squares

Reviewed: Jun. 23, 2009
No problem with soggy crust. I read to spread the cream cheese mixture to the edges to prevent the jello going into it. I used 2 full blocks of LF cream cheese & the full tub of light cool whip. Also, I used 2 boxes of SF jello. The additional ingredients made each layer more distinct and delicous!!! My husband never knew it was more "calorie conscious!"
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24 users found this review helpful

Worm Cake

Reviewed: Mar. 27, 2003
These are cute. I made them for a kids' Spring party. I used two worms on each cupcake -- 1 across the middle, and 1 cut in half with each half sticking in opposite sides of the cupcake (looks like a worm going in under and coming out from under the other worm). The kids thought they were "cool." My cake mix yielded 18 cupcakes. I barely used 1 cup of "dirt" crumbs.
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23 users found this review helpful

Tortilla Rollups II

Reviewed: Aug. 17, 2003
These were very good. The only change to the recipe was to double the salsa and add 1 oz. sliced olives (it gave them a nice color). I made a double batch of the filling and ended up with 11 rollups.
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22 users found this review helpful

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