MPEPLIN Recipe Reviews (Pg. 6) - Allrecipes.com (18014892)

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Easy to Make Ginger Cookies

Reviewed: Jan. 2, 2010
Very tasty, good consistency, something a little different. I used sushi ginger - minced it finely by rolling a pizza cutter over it. This worked fine, but it would probably taste better with fresh ginger. These cookies are a good consistency for shipping.
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3 users found this review helpful

Easy Cheese Ball II

Reviewed: Nov. 29, 2009
This is a good recipe for an audience that doesn't like unusual flavors. Kids are sure to love ranch, cheddar, and bacon bits. The recipe was too salty for my taste, even though I added only 3/4 packet of ranch dressing mix. I had candied walnuts from another recipe which accompanied well. It got good reviews from the gathering I brought it to.
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0 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Oct. 11, 2009
Very soft and flavorful with wholesome,healthy ingredients. Mine came out a little too dense for a good sandwich, but great for eating fresh or toasting with butter or jam. I am new to bread making, but the directions were perfect. Thanks Nita!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 9, 2009
Wow! Who knew that the secret to great CHOCOLATE chip cookies is VANILLA? Turns out you need the ying and the yang. I took a fellow reviwer's advice and added 2T more vanilla extract, 2t baking powder, and 1/2 t salt. These are the cookies you dream about when you're on a diet. You'll love them!
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2 users found this review helpful

Joy's Prizewinning Trifle

Reviewed: Sep. 13, 2009
Great! This is easy for trifle beginners like me. The only hard part is finding a large enough glass bowl. I used a deep angel food cake in a bunt shape and cut it roughly into palm sized pieces. This is a recipe that can easily go low or no fat - modify the whipped cream, sour cream, and pudding. Keep the sour cream in, though, as it adds weight and cuts the straight sweet flavor to make it more enjoyable. If you don't like these fruits or want to add others feel free!
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2 users found this review helpful

California Style Israeli Salad

Reviewed: Sep. 7, 2009
This is a very fresh tasting summery salad. The jicama is a nice change of pace from all the usual vegetables. I don't think you really need to add the oil or the parsley. Next time I will try coarse sea salt instead of the regular which I think drains the tomatoes.
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2 users found this review helpful

Nutty Pina Colada Biscotti

Reviewed: Sep. 7, 2009
Great texture and great taste! It is a change of pace without being too strange for most people to enjoy. The chewy pineapple pieces really add to the texture. I found that both oiling and flouring the pan is crucial if you don't want overdone bottoms.
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14 users found this review helpful

Hot Breakfast Couscous

Reviewed: Sep. 7, 2009
This recipe is tasty and creative. It's a nice change from oatmeal and cream of wheat, while keeping with the same kind of idea. My only criticism is that it was very dry in the end - I heated up and added quite a bit of milk after the cooking process because it was dry and lumpy. It is tasty with a dallop of whipped cream.
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Soft Polenta with Spicy Tomato Sauce

Reviewed: Aug. 22, 2009
This is a good alternative to pasta. I'm giving it three stars because there was nothing wrong with it, but it wasn't spectacular either.
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3 users found this review helpful

Gingerbread Biscotti

Reviewed: Aug. 22, 2009
This recipe gets points for its uniqueness, but not for its flavor. I followed the directions exactly, but they burnt around the edges and the taste seemed to permeate all the pieces. The texture was very tough and cardboard like instead of crispy and light. They did not look very attractive, but maybe adding stripes of white chocolate would help. Kudos to those of you who can make this recipe work. By the way, a tip for cutting biscotti: the sharper the angle of your diagonal cut, the longer the pieces will be. You can snag the little rounded end pieces for yourself.
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2 users found this review helpful

Honey Bran Muffins

Reviewed: Aug. 22, 2009
These taste really good - and I'm not even one of those "health nuts" who likes everything with the word "bran" in it. These will be enjoyed by people who enjoy natural sweet flavors rather than refined sugar. I used chunky applesauce instead of oil. The texture is substantial without being tough or heavy.
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1 user found this review helpful

Tomato and Pepper Salad

Reviewed: Aug. 3, 2009
This salad is good but not outstanding. I added an extra tablespoon sugar because the vinegar can be pretty strong. This would be a good salad to add ingredients like feta or dill or basil to.
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1 user found this review helpful

Chickpea and Couscous Delight

Reviewed: Jul. 30, 2009
This is a tasty, simple, and quick dish to make. Use it either as a side or a main course. It is open to variation, but I liked the light flavor. I used half a packet of dry onion soup to make the couscous. I also added half a green pepper. I completely left out the oil and vinegar - who needs it?! Save the calories and have dessert.
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Artichoke Spinach Dip

Reviewed: Jun. 11, 2009
Great! Simple to make and easy to tweak to your own preferences. I cut the recipe in half. I used twice the amount of artichoke hearts, half the amount of sour cream, half the amount of cheese total (1/2 cheap Kraft parmesan and 1/2 higher quality romano shredded), added about a tablespoon of minced garlic and four green onions, and no salt. I like it with saltines or garlic bagel chips. Go for it! You can mess around with it until it tastes the way you want it to. Thanks for the recipe!
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Easy Morning Glory Muffins

Reviewed: Jun. 9, 2009
These will make you feel good inside. Some changes / suggestions I made: use 1/2 whole wheat flour, use 1/2 C brown sugar (total), use shredded sweet potato instead of carrots, use craisins instead of raisins, dice the apple (green), sub apple sauce for olive oil. A double batch made 44 muffins for me.
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1 user found this review helpful

Cinnamon Crunch Bars

Reviewed: Jun. 9, 2009
Be sure to turn the cinnamon side of the graham crackers facing up. Also, any crackers that are not covered in the butter mixture will burn. I bake these in a deeper dish (a cookie sheet with some depth) or a casserole dish, because some ingredients spill on the sides.
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5 users found this review helpful

Beer Cookies

Reviewed: Jun. 8, 2009
I added nutmeg and coarsely chopped dark chocolate and was glad I did. The taste of these probably varies considerably depending on the beer you use. I used Smithwick's. I recommend letting the beer settle before you pour it in for accuracy (use a pyrex). The dough tastes AWFUL but the cookies are good. Don't be scared. They are cake-like and soft when they're done. Mine baked perfectly in 12 minutes.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Jun. 8, 2009
This is a very good and easy recipe. I substituted almost all the oil for applesauce and found the texture perfect. However, the applesauce does not replace the sugar, so be sure to add that. I made muffins which baked perfectly in 15 minutes. Thank you to the other reviewers for this advice.
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1 user found this review helpful

Cocoa Chocolate Chip Cookies

Reviewed: Apr. 19, 2009
These are tasty cake-like cookies. I used chopped up Snickers bars instead of chocolate chips. The chocolate pudding creates a strange batter color, but the end result looks good. Contrary to what other reviewers said, I found they did not bake in 8 minutes and left them in the oven for more like 11 - 12 minutes.
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5 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Mar. 1, 2009
These are fantastic! I brought about 85 of them to the office, and they were gone by noon! People who don't even like chocolate were asking me for the recipe! You cannot go wrong with these. I used a whole Hershey "Bliss" piece on each cookie. At first it looked like the mints wouldn't harden (but stay gooey), but after they fully cooled they were stack-able without any mess. Definitely try this recipe!
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