BrandonsMom11197 Recipe Reviews (Pg. 2) - Allrecipes.com (18018582)

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Irresistible Pecan Pie

Reviewed: Dec. 16, 2009
I'm not a pecan pie lover like some, but I like good pecan pie around the holiday season. This is a real pecan pie. Not Jelly Goop with Pecan Topping pie, like every other pecan pie I've had. I did do my pecans a little different - I chopped all pecans in my food processor save the halves I laid on the top. I do think this would be amazing with a shortbread crust and will try that for our Christmas.
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Angel Chicken Pasta

Reviewed: Nov. 15, 2009
I like Chicken Danielle better; it's not as rich (and I usually have no problem with rich foods). I won't make again. Sorry.
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Stuffed Green Peppers I

Reviewed: Nov. 15, 2009
This is what I would call a 'man meal'; I think meat and potato lovers will enjoy more than anyone. (Hubby loved it, much like he does meatloaf. I won't make either again til he asks for them.) I give 4 stars b/c it is super easy to make and it did make for a different meal. (I take one star away b/c I just didn't care for it - it tasted like lazy, unfinished spaghetti to me. As in, I was too lazy to cut up the peppers, I forgot the mushrooms, and I didn't have the rest of the ingredients to properly finish the spaghetti. However, my DH raved over it... and happily finished off the leftovers the next night.)
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Yellow Squash Casserole

Reviewed: Nov. 15, 2009
I didn't have fresh squash or onion but did have canned squash with vidalia onion, so I completely drained and used three of those; I also was out of crackers so I used 2 cups of boxed chicken flavored stuffing mix (and left out the salt). This was the best squash casserole I've ever made and I didn't even have all the right ingredients!
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3 users found this review helpful

Pumpkin Casserole

Reviewed: Nov. 15, 2009
I used 1 tsp pumpkin pie spice instead of the 2 pinches ground cinnamon. This was perfect! This is less sweet than sweet potato casserole, which is great when you want something that's more like a light side than a heavy dessert.
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Sweet Corn Cake

Reviewed: Jul. 5, 2009
Cornbread-Pudding-Cake. That pretty much sums up the taste (sweetened cornbread) and the consistency (pudding-cake) that you get with this recipe. And that may be what some people enjoy, but to me it was just weird. I would give it only one star, but I give it 3 because my son, who abhors corn, actually ate it.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 2, 2009
You HAVE to try this recipe: There's a reason it has 1500+ high ratings. If I could give this 10 stars, I would, it's THAT good! Like others, I did change it up a little... I tossed the diced (gala) apples in a few tablespoons lime juice to prevent browning; I added no sugar whatsoever; I also added blueberries. With the chips, I found the cheaper flour tortillas, the thicker kind that are on the shelf, were better than the more expensive refrigerated kind. That's just my opinion. Also, I sprayed the chips (after cutting the rounds into quarters with a pizza cutter), cinnamon-sugared them, resprayed, then second coated with cinnamon sugar. They were awesome by themselves. I 1 1/2 times'd this recipe and it made 1/2 gallon of salsa... which was the only food at the party that was gone before it was over.
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Brunch Strata

Reviewed: May 24, 2009
Let me start off by saying that I made some substitutions: chopped, fresh spinach for zucchini; orange bell pepper for green; canned mushrooms for fresh (forgot to buy fresh). I also halved the recipe (except the cheddar, which I only cut by a third). I mixed cheeses and wet ingredients in food processor, as well as my fresh baked bread (forgot to 'age' it) to kind of expedite mixing time; I used a vidalia chop wizard to cut down on chop time... and I still had 45 minutes in the prep, so I think 45 min. prep is for someone REALLY fast or it's off a bit. And I baked it every minute of the recommended bake time, was a little skittish that the toothpick came out clean but there seemed to still be wet egg mixture, so I baked an extra 10 minutes for safety reasons as much as anything. All that said, this strata is really, really good. It's not jump up and down, have it every weekend great, but it is really good for an occasion(al) brunch. I also think it's too much trouble for an every weekend or every day breakfast/brunch. I would
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Creamy Rice Pudding

Reviewed: Apr. 19, 2009
This is fantastic! I had to make the last cup of milk heavy cream (only had 1/2 c milk)and I added 3 dashes (maybe ~ 1/8 to 1/4 tsp) nutmeg. This is the very best rice pudding I've ever had. If I change anything else, I might cut down down on the sugar by a tablespoon or two- the golden raisins make would make up the sweet 'difference'.
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Chantal's New York Cheesecake

Reviewed: Mar. 13, 2009
This is my first ever baked cheesecake. I noted the following: 1. For me, it took WAY MORE than 2 tbsp. melted butter for the crust. I used 1 1/2 sticks. The crust turned out perfect. I advise everyone to be aware and be prepared when making the crust, in case you find you need lots butter like I did, you'll have it out and ready. 2. I baked the cake an hour and 20 minutes. Next time, I'll go an hour and 30 minutes minimum. 3. I used everything straight out of the fridge, added item by item to my food processor. Once it was super creamy I poured it straight into the springform, on the crust. PERFECT! No bubbles, no cracks. (I'm not sure, therefore, what the big deal is about overmixing.) The end result was a delicious, creamy smooth cheesecake that I will make again.
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Bread Pudding with Whiskey Sauce III

Reviewed: Jan. 4, 2009
I used Hawaiian rolls (all the bread I had on hand); I copied another reviewer and used amaretto instead of whiskey and it was really very good; I do, however, only give 4 stars because the 1 1/2 cups sugar in the pudding is too too much. Next time, I'll cut back to a heaping cup. The sauce is sweet enough on its own that it would compensate for the 'lost' sugar.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 25, 2008
OMG! Sooooo yummy!!! I was a bit concerned with the 3 cups of white sugar (too much? white?) so I used 1 cup Splenda, 1 cup dark brown sugar packed, and 1 cup white sugar. Perfect! I wanted to add icing, just because, so I made a glaze of lemon juice and confectioner's sugar. It really added some pop to the ginger, to me. But this recipe is totally delectable on its own.
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Butter Cream Frosting II

Reviewed: Aug. 3, 2008
This really kind of tasted like a cheap-grocery-store frosting. I even used real butter instead of margarine and real cream instead of milk. What saved mine was adding 3 tbsp. unsweetened cocoa powder. That really seemed to help kill the shortening taste.
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Cream Cheese Frosting II

Reviewed: Jul. 31, 2008
I halved the recipe, which was a big mistake. I couldn't stop 'tasting' it while the cupcakes were baking, thus I didn't have enough. Will double next time, just in case.
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Down Home Baked Beans

Reviewed: Jul. 5, 2008
This is a really good recipe. The beans were very, very good. I did cut the brown sugar back to 1/2 cup because the beans I had (Bush's Homestyle) already had brown sugar in them. Also, the bacon I keep isn't 'regular' bacon, but Nueske's Applewood Smoked (the BEST bacon in the world!!!). I actually had guests taking baked beans home and then calling back to compliment again. That's gotta be pretty good.
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4 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Jul. 3, 2008
This is AMAZING with tiger prawn shrimp!
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Sweetened Condensed Milk

Reviewed: Apr. 11, 2008
First: I don't buy the expensive SCM, so this isn't that big of a money saver (b/c instant milk ain't cheap). Second comment: It's a good bit thinner consistency than canned SCM, but it worked just as well in my Cafe Latte. Third: Great for saving calories b/c Splenda can be substituted for much (if not all)of the sugar. Finally: I may be an idiot, but 16 servings is just over 1 can. I didn't realize that until the end.
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Glazed Meatloaf I

Reviewed: Feb. 3, 2008
I modified the recipe out of necessity: I decided to make meatloaf at the last minute and didn't have mustard powder, so I used same amount of Coarse Ground mustard (has mustard seeds in it). I also didn't have beef boullion granules, so had to 'break up' a boullion cube instead. I did go ahead and double the sauce as others suggested. THIS SAUCE IS AWESOME!!! I don't care for meatloaf particularly, but my husband loves it. The sauce made me actually decide I would have to make meatloaf more often.
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Broccoli Casserole

Reviewed: Sep. 18, 2007
This is an awesome 'base' recipe; I made some changes out of necessity and some out of personal preference. Before even starting, I wasn't sure about the garlic salt (fresh garlic,minced, instead) or the seasoned salt (sounded kind of salty & ick, so I omitted). I didn't have lemon juice. I had cream of chicken on hand and I had a can of sliced mushrooms on hand, so I used those instead of crm of mushroom soup. I used double the amount of cheese (we like a little broccoli with our cheese :). With all that said and done, this was SO GOOD. My 10 year old loved it. I'm gonna use left over ham (cubed) and make again. BTW//I HATE mayo, but you cannot taste mayo in this.
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Herb Roasted Pork

Reviewed: Jan. 8, 2007
I used the ingredients of a recipe for 8, but used a 2 1/4 pound roast instead. I doubled the spices, rubbed it, then let it marinate in the spices for 5 hours. I made 2 batches of the sauce, both with only half the sugar, but the first without the cornstarch. I would soak the herb-crusted roast every 1/2 hour it cooked. The thickened batch was set aside, and each sliced piece of meat was dipped before being placed on the plate. AWESOME!!!!!
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4 users found this review helpful

Displaying results 21-40 (of 65) reviews
 
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