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

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Roasted Vegetable Chicken

Reviewed: Dec. 14, 2004
Wow, this was SO good! My family loved this, and I was told it was the best meal I'd ever made. I did make three minor changes from the basic recipe. I used chicken stock instead of water (which I highly recommend), and I covered the chicken with the spice mixture from "Roast Sticky Chicken-Rotisserie Style" instead of just using salt and pepper. I also added mushrooms, because my family loves mushrooms. This is a wonderful recipe that I will absolutely be making over and over again. Thank you!
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69 users found this review helpful

Groovy Green Smoothie

Reviewed: Nov. 2, 2005
I *really* don't like bananas, so I used a mango instead. Also, I used plain yogurt instead of vanilla -- so to make it sweeter, I used some pineapple. The only thing I didn't like about this recipe was that it was chewy. This was mostly due to leaving the skin on the apple. I would *not* do that again. Our blender couldn't seem to handle it, and I was left with a chewy, apple skin aftertase. Overall, good recipe. Not something I would eat every day, but for a once-in-a-while health food snack, it was very good.
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56 users found this review helpful

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

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

Best Whole Wheat Chocolate Chippers

Reviewed: Jul. 9, 2006
I don't know why anyone would give this less than 5 stars. We absolutely loved these! I didn't have any pecans, so I put in about a quarter cup of flax seeds for some crunch. I might add more next time -- they were pretty good. Personally, I couldn't even tell these were made with whole wheat. We'll definitely make them again.
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13 users found this review helpful

Chicken Tetrazzini

Reviewed: Nov. 10, 2006
Yum! This was very good, although I did do some substitutions. I used condensed milk instead of cream, minced garlic instead of garlic salt, canned mushrooms, and green peppers instead of red/yellow. It's very easy and I was asked "when can you make it again???" Thanks for the recipe!
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10 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

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

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

Egg Salad I

Reviewed: Dec. 16, 2005
Yay for egg salad with little to no mayo! I hate mayonnaise, and so I was only able to stomach about 1 tsp of the stuff. I substituted with sour cream for the rest. I did think that the paprika was a bit much, so I tried to cut it by adding another tsp of sour cream and a little bit of diced cucumber. Overall, very good!
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4 users 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

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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3 users found this review helpful

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

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

Chocolate Cheese Frosting

Reviewed: Sep. 7, 2007
My husband LOVED it, and I thought it was very good. I used extra cocoa powder, and per the reviews, I left out the cinnamon. We do not eat sweets on a regular basis, so we felt it was perfectly sweet enough with half the sugar. I used it to frost a cake I made using my great-grandmother's recipe. Yummy!
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2 users found this review helpful

Chicken Satay

Reviewed: Jun. 21, 2006
It was pretty good. But don't make the mistake I made -- throw out the marinade when you're cooking it. It's just too overpowering to eat like that. The chicken, however, was wonderful.
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2 users found this review helpful

Spanish Squash

Reviewed: Feb. 16, 2006
This was great! My boyfriend prefers food with more flavor than most people, so I almost always double seasonings. I doubled cumin and chili powder, used two garlic cloves instead of garlic powder, and I added a quarter teaspoon of cayenne pepper powder. I also used ground turkey instead of ground beef. I would definitely make this again!
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2 users found this review helpful

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

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