MPEPLIN Recipe Reviews (Pg. 1) - Allrecipes.com (18014892)

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Little Smokies

Reviewed: Dec. 1, 2010
The taste largely depends on the BBQ sauce you choose. I mixed and let the other ingredients sit overnight to help the flavors blend.
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212 users found this review helpful

Peachy Ginger Soup

Reviewed: Jul. 5, 2007
Great as a main dish or as a dessert. FYI, 3.5 lbs is about 10 standard peaches. This recipe is kind to over-ripe or bruised ones, too. I used 2 1/2 C skim milk, adding this gradually to the food processor as I processed the peaches and ginger. This made the process easier, fluffed up the mixture, and added the right amount of liquid with far less calories than heavy cream. I also used 2 teaspoons finely chopped fresh ginger. A little cinnamon on top might also taste good.
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36 users found this review helpful

Fudge Brownies I

Reviewed: Aug. 9, 2007
Caution: these brownies will make you lose all self-control and probably derail any diet you're on. You've been warned! They're fantastic! Fudgey and rich, just like brownies should be. I took the advice of other members and reduced the eggs to four egg whites. I also used about 3/4 C butter (I ran out) and substituted chocolate chips for walnuts. 30 minutes was sufficient baking time. I recommend eating these warm out of the oven; the sides are crispy and the inside is amazing.
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27 users found this review helpful
Photo by MPEPLIN

Caramel

Reviewed: Mar. 5, 2007
I used International Delight Hershey's chocolate caramel flavored coffee creamer. I also used 1/2 C brown sugar. The taste is GREAT! The first time the caramel came out too soft, so I put it back in the pot and reboiled. It came out fine. (I never could get it to ball and flatten like the directions say.) Tip: use a bigger pot than you think! It expands and bubbles quite a bit, and if it overflows on the oven it's a real pain to get off. Also, be sure to butter the wax paper very well, or it will stick. Next time I'll spoon the mixture onto little pieces of wax paper before it cools. (Maybe buttered waxed paper in mini muffin tins would work?) This way you don't have the pain of cutting it and getting that waxed paper off before wrapping the individual pieces.
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24 users found this review helpful
Photo by MPEPLIN

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Reviewed: Oct. 6, 2006
A great way to serve tuna (I used canned and it sure beats the regular sandwhiches.) The lemon flavor was in good proportion to the other flavors. Overall, a flavorful dish but a bit too much work for the outcome in my opinion. This took me a long time to prepare. In step three, leave more liquid than 3/4 cup; I thought the sauce was a bit too pasty. Also note that if you use dried thyme you should use only 1/3 what is called for. (This is the standard fresh-to-dried ratio for herbs.)
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24 users found this review helpful

Good for You Greek Salad

Reviewed: May 16, 2010
Excellent! Fresh, summery, and healthy. Next time I may try it with fresh herbs. All measurements are approximate in this recipe; suit to your taste. Tip: cut the cucumbers lengthwise, then scoop out the seeds with a spoon and discard. This keeps the salad from becoming to soupy and slimy, and gives it a crisper texture.
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17 users found this review helpful

California Melt

Reviewed: Aug. 6, 2007
Simple, fresh taste; easy to adjust flavors for any palate. This recipe makes enough for four SMALL sandwhiches. Double the ingredients if you are using full-sized bread or want a very hearty sandwhich.
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17 users found this review helpful

Spicy and Sweet Spinach

Reviewed: May 14, 2007
Good flavor -- more than a little spicy! A few helpful hints: 12 cups fresh spinach = 1 lb = 1/2 cups cooked spinach. So at the end of this recipe, you'll have about 1 1/2 cups of food. I used diced dried apples instead of golden raisins, and this worked well. You'll need a big pot in the beginning in order to hold all the spinach, but it whithers quickly.
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16 users found this review helpful

Quick and Easy Chicken and Tomato Pasta

Reviewed: Nov. 14, 2010
Really tasty and really easy. Surprisingly good! This is a good recipe to keep handy since you don't need any fresh ingredients - just freeze the chicken and keep the rest of the cans in the pantry.
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15 users found this review helpful

Iowa City Oatmeal Cookies

Reviewed: Sep. 10, 2008
In my opinion, these are better than traditional oatmeal raisin cookies. This is a good option for someone who prefers chocolate over raisins (because after all, raisins are just wanna-be chocolate chips), or someone who likes a hearty, not too sweet cookie. I used olive oil, almonds, and regular oatmeal. Stirring the dough took a little elbow grease -- at the end I had more success with a wooden spoon than the electronic beaters. I did end up adding a splash of milk to make it easier to work with. This dough does NOT keep well, so bake right away. The cookies do not spread out very much, so you can load the pan pretty closely.
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15 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

Triple Cheese Spread

Reviewed: Dec. 26, 2008
This is a good staple recipe that most people will enjoy. It's a great dish to bring if you're not sure what your crowd will like. The leftovers store well and taste good for quite some time. Very good with Ritz or other butter flavored crackers. Save a little parsley and put a spring on top to make it look extra appealing.
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14 users found this review helpful

25-Minute Tunisian Vegetable Couscous

Reviewed: Sep. 25, 2010
Tasty and satisfying as a main dish. My guests really enjoyed adding romano cheese and slivered almonds to the top. The almonds were good for the texture and added a bit of crunch. If you like spicy food, double the spices. This makes a very mild version.
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13 users found this review helpful

Broccoli Potato Bake

Reviewed: Jan. 27, 2007
Pretty blah; definitely needs more vegetables like mushrooms or tomatoes. Also needs salt and pepper. Consistency was pasty and none of the individual flavors stood out. Could be better with cheddar or colby jack cheese. Find a better recipe; they're out there!
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12 users found this review helpful

Children's Delight Cookies

Reviewed: Feb. 16, 2009
This is a simple recipe with basic ingredients and a taste that everyone will enjoy. I used craisins instead of raisins, which I believe made it look a little nicer. These cookies are cake-like and spread out a bit on the pan. A halved recipe was plenty for my purposes.
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10 users found this review helpful

Bloody Mary Bites

Reviewed: Dec. 26, 2008
I've made this for two parties and most people at both liked it. It is a great contribution because it is fast, easy, and unique. It does have a strong flavor, so you could choose to replace some pepper vodka with regular vodka and add less hot sauce. I second what another reviewer said about piercing the tomatoes before marinading them so they can really absorb the flavor.
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10 users found this review helpful

Greek Salad Pizza

Reviewed: Jan. 9, 2011
Easy, tasty, and healthy. I made this even easier by using pre-made Boboli pizza crust. I spread the crust with the chopped rosemary and the olive oil and heated it in the oven. We even put a little lettuce on top of the finished product. This could be a good appetizer cut into small pieces as well.
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9 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Mar. 28, 2010
I served this to self-proclaimed "carnivores," and they really enjoyed it. You won't miss the meat. This is a flavorful chili that is more lean than most. I added another can of black beans. Everything in this recipe is a guideline- add ingredients to your taste.
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9 users found this review helpful

Sweet Potato Cookies II

Reviewed: Nov. 15, 2008
These are tasty but they definitely taste like healthy cookies. To boost this flavor, use whole wheat flour. The consistency is somewhere between a cake-like cookie and a scone. They do not expand much while baking are are a breeze to get off the pan. I baked them for 9 minutes. One lemon will give roughly enough zest for a double recipe. I also added some cinnamon to the recipe.
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9 users found this review helpful

The Munroe Melt

Reviewed: Aug. 9, 2007
That's a great sandwhich! I wasn't sure what "prepared dijon mustard and mayonnaise blend" was, so I used dijon on one side and Smart Balance mayo on the other. Wonderful taste and texture; the tomato keeps it from being too dry. Defintely a keeper!
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9 users found this review helpful

Displaying results 1-20 (of 205) reviews
 
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