BEDTIMEBEAR Recipe Reviews (Pg. 1) - Allrecipes.com (18013503)

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Pat's Baked Beans

Reviewed: Nov. 19, 2014
I really liked these, or at least the version of this that I made. I didn't want to add the can of baked beans, but I figured those beans are already seasoned so the seasoning must be all for the unseasoned beans. Therefore I stuck to the rest of the recipe mostly as-is*, and it turned out very nice. *We don't like super sweet baked beans, so I did cut down on the sugar/molasses. And I took another reviewer's suggestion and substituted bbq sauce for some of the ketchup. But those are personal preferences we would have done for just about any baked beans recipe.
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Microwave Caramel Popcorn

Reviewed: Oct. 31, 2014
Very good and easy. It was done in about 2 1/2 minutes in our microwave. Also, shaking the bag did nothing to mix the caramel, so I kneaded the bag until it was well incorporated.
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Spicy Slow Cooker Black Bean Soup

Reviewed: Oct. 27, 2014
Fantastic recipe. I make some changes based on our tastes. We add the can of rotel, pork chops, and onions based on other reviews, and we substitute chipotle powder for cayenne pepper. We leave out the jalapenos so that the children will be able to eat it better. Otherwise we make it as-is. Definitely a family favorite.
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1 user found this review helpful

German Apple Cake I

Reviewed: Oct. 7, 2014
I have been making this recipe for my family for several years now, and it is always a huge hit in the fall and winter. I have made the cake as-is before, and it is wonderful that way, but over the years we have of course adapted it to our tastes: I cut the sugar down to 1 1/2 cups, I use half whole wheat flour, and I add about 1/4 tsp cardamon along with the cinnamon. This is supposed to be a mildly spiced cake, so don't go overboard with the spices! The recommended 2 tsp of cinnamon is enough to enhance without overwhelming the apples, and the addition of 1/4 tsp of cardamon, I believe, does the same. The cake does not need a frosting. It is almost like a good coffee cake or muffin on its own, but a simple glaze, a dollop of vanilla whipped cream, or a light frosting with a cream cheese or sour cream frosting is also nice. You don't want to weigh down this cake with a thick layer of a heavy frosting. Definitely a winner for our family!
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1 user found this review helpful

Wisconsin Five-Cheese Bake

Reviewed: Jul. 30, 2013
I know it's practically a sin to review a recipe that you didn't make as-is, but this turned out so good that I feel like I have to anyway. I didn't have ricotta or cream, so I used plain almond milk and some extra sour cream. The only cheese I had in the house was shredded Mexican blend left over from taco night. It was delicious: perfectly creamy and moist, flavorful, and cheesy. Highly recommended.
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Apple Pumpkin Muffins

Reviewed: Sep. 26, 2012
I have no doubt that this recipe has the potential to be a very good muffin recipe, but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it hardly rose at all. The muffins were *way* too dense. We bake almost exclusively with whole wheat flour, so it wasn't the whole wheat texture that was getting to me. Our usual pumpkin muffins are light and fluffy, despite being 100% whole wheat. I have a suspicion that the recipe should call for baking powder rather than baking soda, as there is really nothing acidic in the batter to activate the baking soda. I checked the recipe 3 or 4 times because I just couldn't believe it was calling for baking soda, but I in the end I didn't go with my gut and just followed the recipe as-is. If I make this again, I would definitely substitute baking powder for baking soda. The flavors were very nice, but they can't quite overcome the rest of it. They're not bad enough to throw out, but definitely a big disappointment.
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16 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Aug. 15, 2012
Absolutely delicious! I sometimes add a splash of worcestershire sauce just for fun, but it's great as-is. My husband doesn't like mushrooms, but my daughter and I can go through a whole recipe in one sitting.
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Tasty Lentil Tacos

Reviewed: Feb. 6, 2012
This tastes just as good as meat tacos. It's definitely going to be added to our regular recipe rotation. I will say that I had to double the spices for our family, but I know that we like extra-spicy food.
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2 users found this review helpful

Easy Broccoli Quiche

Reviewed: Aug. 29, 2011
My changes: whole wheat crust, bacon fat instead of butter, cut the cheese in half. It took me 40 minutes to bake instead of 30. Husband (not so fond of broccoli) loved it, 2-year-old loved it (but she loves broccoli), and I loved it. I can see how some people would think it's too much onion, but our family loves onions so it was just right. I had no problems with a soggy quiche. It was tender and yummy. :-)
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Jen's Heavenly Egg Salad

Reviewed: Jun. 2, 2011
Excellent - just like my Mom and Grandmother made. The only change I made was to substitute dill pickle juice for lemon juice, because that's what my Grandmother always did.
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5 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Mar. 31, 2011
This is a simple soup, but satisfying and very good. My daughter can't eat dairy, so I add a splash of half-and-half to my bowl at the table. I do not thicken with flour. Otherwise I make it as written, and we both enjoy it immensely.
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4 users found this review helpful

Chocolate Peanut Cookies

Reviewed: Nov. 20, 2010
These were really good! They were a tad bit dry and crumbly, but not so much that it detracted from the yummy chocolate-peanut taste. Just eat them with a big glass of milk. :-)
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1 user found this review helpful

Broccoli Soup

Reviewed: Oct. 6, 2010
I made this soup for me and my 16-month old daughter. I only altered the recipe slightly (6 cups of chicken broth and 2 potatoes) and it turned out very good. My daughter is happily eating it now, saying "mmm, yum yum" after every bite. :-)
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3 users found this review helpful

Paneer (Home Made)

Reviewed: Mar. 16, 2010
This is a great recipe, and so easy to make. Those of you who couldn't get your milk to curdle, it's possible that you didn't get your milk hot enough. I only got a tiny bit of cheese the first time through, then I put the milk back in the pan and reheated it. I didn't add anything extra, I just stirred until I saw the first bubble of a boil. I poured it through the sieve again, and it worked beautifully!
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9 users found this review helpful

Jo's Rosemary Bread

Reviewed: Jan. 4, 2009
We used 1.5 cups (60%) white whole wheat flour, and it came out just perfect. We could have eaten the whole loaf in one sitting!
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1 user found this review helpful

Mashed Maple Sweet Potatoes

Reviewed: Nov. 9, 2008
Delicious! Substitutions were made, however. Walnuts for pecans, milk for cream, and honey + a splash of molasses for maple syrup. I imagine pecans and maple syrup would have made this to die for. Oh, and I cut down the total sugar + honey to 2/3 cup, but it still came out nice and sweet.
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7 users found this review helpful

Chicken Pepper Steak

Reviewed: Sep. 19, 2008
Following the suggestion of some other reviewers, I cut the water down to 1 cup. It was good, and worth a repeat, but the gravy was definitely too salty! I would either cut the soy sauce down to 1/4 cup or use low sodium soy sauce. Otherwise loved it!
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Baked Rigatoni with Italian Sausage and Fennel

Reviewed: Jul. 5, 2008
We got a bulb of fennel from our CSA, and I didn't know what to do with it. I'm glad I found this recipe. I'm not a huge fan of sausage, but even I thought this was really good. My husband kept going back again and again for 'just one more bite'.
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23 users found this review helpful

Paula's Bread Sticks

Reviewed: May 1, 2008
These came out just right. I would imagine they would be awesome with garlic butter melted on top. Definitely going to make these again!
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My Amish Friend's Caramel Corn

Reviewed: Mar. 22, 2008
Didn't have corn syrup, so I used honey instead. Still came out great!
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2 users found this review helpful

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