CASSANDRAHEARN Recipe Reviews (Pg. 1) - Allrecipes.com (18019392)

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Bulgur Chickpea Salad

Reviewed: Oct. 1, 2007
This recipe is pretty good. I made a few alterations along the way. I cut back the lemon to half of what the recipe called for, used extra virgin olive oil instead of veggie oil, and instead of topping with carrots, I topped it with fresh slices of avocado.
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19 users found this review helpful

Sun-Dried Tomato Dip

Reviewed: Dec. 4, 2005
I made this dip because I was in a rush to bring an appetizer to a party. It was a HUGE hit at the party! The only thing I would change next time is using one clove of garlic instead of two. I'm a garlic lover, but people said they could smell the dip from across the room. Also, I only had 4oz of cream cheese, but it seemed to be fine without more. I used several dashes of Tobasco, and instead of fresh basil, I used a few dashes of dried. It was delish!
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18 users found this review helpful

Caramel Macchiato Cheesecake

Reviewed: Nov. 4, 2010
I gave this recipe four instead of five because I think the coffee taste could be stronger. I used bold instant coffee and doubled the manufacturer's amount (which came out to be 1/2 tsp for 1/4 cup). Next time I will add 1 tsp for 1/4 cup. You absolutely must use a water bath with HOT water when you put it in the oven (I heated a tea kettle and placed the cake plus pan on the oven rack then poured the hot water into the pan in the oven). I did not have a spring form pan with me, so I used a traditional cake pan with these modifications: cut a circle of wax paper and placed it at the bottom below the crust, sprayed the sides with non-stick baking spray, after baking and counter-cooling I sprayed some plastic wrap with non-stick baking spray then covered the cake, after chilling I then used a tray + plate to flip the cake out and then flip it right-side up and gently remove the plastic wrap. The cheesecake came out beautifully. No cracks, no sinking, no browning.
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11 users found this review helpful

Pasta Bake

Reviewed: May 23, 2010
This is so simple to make. I was originally confused by what kind of pasta mostaccioli is--turns out it's penne, but when I was at the grocery nobody knew what that was so I ended up with campanelle (which was the frilly-est one available). I liked the extra twirl over penne. I added one packet of Good Seasonings Zesty Italian when cooking the meat, and used 4oz of fresh mushrooms instead of canned. I put 1/2 the cheese on top. I also used a Corningware deep white circular dish and kept the glass lid on until the last 10 min of cooking. This kept the edges moist and let the cheese brown at the end.
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11 users found this review helpful

Marinade for Chicken

Reviewed: Aug. 22, 2011
This is the perfect chicken marinade. If you cut the recipe to 16 servings, that's about right for a 4 lb butchered bird.
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10 users found this review helpful

Quinoa with Mushrooms

Reviewed: Dec. 16, 2010
I made this one according to the instructions (with a slight embellishment on the cheese and added pepper to taste). I had no problem with the liquid to dry ratio nor cook time. It's an earthy tasting dish, which is great for a comfort food that is very high in protein. I only gave it three stars because it wasn't the kind of slap-you-across-the-face deliciousness that I have found in other recipes on this site.
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10 users found this review helpful

Fresh Tomato Zucchini Soup

Reviewed: Oct. 5, 2007
I followed the advice of earlier reviewers and added the zucchini in the last 10 minutes of cooking. I also skipped the listed spices and pureed one fresh seeded jalapeño with the tomatoes and onion. This gave the soup a kick and cleared out my sinuses (terrific for a cold). I also toasted some French bread and used it for dipping. I would make this one again for sure.
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9 users found this review helpful

Brown Sugar Smokies

Reviewed: Dec. 10, 2010
I served these at a party and the group went wild for them. These were more popular than the gourmet cheeses and expensive wine. Go figure. When I made them, I put 5-6 on wooden skewers, then simply cut the skewers into mini-sized toothpicks when filling the round heated serving dish. I have a convection oven and set it to convect-roast to ensure the bacon would brown.
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8 users found this review helpful

Cucumber Salsa

Reviewed: Oct. 1, 2007
This recipe is great the way it is. I used a traditional yoghurt rather than the typical (and much sweeter) American-style yogurt. Fresh veggies are a must. I used cayanne powder since I was out of cumin. Also, I tossed in a handful of chopped green onions.
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8 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jul. 18, 2008
So simple, yet so delicious. I followed this recipe as indicated. (No broth at the bottom, no turning the bird, nothing fancy.) Because I had a 5lb bird, I cooked it for 2 hours on high and then 5 hours on low. Fantastic. I also used some "One Step Chicken" seasoning by McCormick. It came out perfectly.
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7 users found this review helpful

Department Store Onion Soup

Reviewed: Sep. 30, 2006
It's true, you do need to cook the onions for at least an hour. I used mozzarella instead of swiss, also skipped the browning sauce. It's great with the white wine (don't skip that!).
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7 users found this review helpful

Plantation-Style Vanilla Lemonade

Reviewed: May 2, 2010
I love the vanilla twist. This lemonade is perfectly tart and sweet.
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5 users found this review helpful

Krystal's Perfect Marinade for BBQ or Grilled Chicken

Reviewed: Mar. 28, 2010
I just eyeballed this one (didn't measure anything out perfectly) and it turned out great! I know some people commented that the sugar was too much. I did not pack the sugar, and went a little easy on the scoop. I found the sweetness to be just right
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5 users found this review helpful

Mexican Whole Wheat Flour Tortillas

Reviewed: Jan. 2, 2007
I dared to make this recipe for a dinner party without trying it first. It turned out quite well though my golf sized balls produced 16 six inch tortillas. Our guests were running late, so I put the tortillas in a metal pan lined and covered with foil in a warm oven at 175F for about 35 minutes. When serving the tortillas, I paired it with a Southwestern Tortilla Chicken Soup, and let my guests top their tortillas with guacamole, green onions, cilantro, sour cream, and cheese (or just plain butter) if they wanted it. Overall, a huge success--every last one was eaten.
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5 users found this review helpful

Baby Greens with a Warm Gorgonzola Dressing

Reviewed: Jan. 15, 2012
I used goat cheese because the grocery was out of gorgonzola. I also added one thinly sliced shallot to the mix. I also doubled the amount of sliced almonds for extra protein. If I make this again, I will probably cut the sugar in half as I do not favor sweet salads.
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4 users found this review helpful

Best Beef Dip Ever

Reviewed: Dec. 6, 2010
I followed the recipe exactly. Used some home-made milk bread to dip the sandwiches into the juice. Double yum. Will be making this one again for sure.
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4 users found this review helpful

Butternut Squash Soup II

Reviewed: Nov. 29, 2010
Needs the 1/2 tsp cinnamon, dash of nutmeg, a splash of brandy, and pepper to taste. Sour cream at the end rounds it out.
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4 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Mar. 14, 2010
I read many of the reviews, and decided to try this recipe as-is. I have to say that it was an appropriate dish for kids maybe 10 and under, but not for me and my boyfriend. It was bland and boring. I will not be making this one again.
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4 users found this review helpful

Lazy Katie's Taco Salad

Reviewed: Aug. 23, 2008
I cooked the beef in taco seasoning, then made a layered taco salad. It was good, but not great. I don't think I'd serve it to guests, but for a tortilla chip lover such as myself, it was good for a quick afternoon snack.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 12, 2012
This lasagna is so meaty. It's just okay. I probably wouldn't make this again--unless I needed to feed a gaggle of men.
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3 users found this review helpful

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