GROOVBUNNY Recipe Reviews (Pg. 1) - Allrecipes.com (18080743)

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Fluffy Pancakes

Reviewed: Mar. 15, 2014
Once a week I have a diet splurge day, so look for recipes that don't make too large of quantities. I am so glad I stumbled on this recipe, since it was fantastic. The pancakes have a light fluffy texture and rich flavor. I added a little vanilla and cinnamon to the wet ingredients. Thank you Kris!
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Chocolate Cheese Frosting

Reviewed: Oct. 4, 2013
This recipe was very easy to work with, piped beautifully onto cupcakes and tastes fantastic. I did make some slight modifications. As others recommended I started with room temp cream cheese and butter and whipped them first. Then I added dutch cocoa, powdered sugar and also added one 3.5 ounce bar of melted Valrhona 71% chocolate. I started with 3 cups of confectioner's sugar and felt like the sweetness to tang level and consistency were just right at that point, so skipped the 4th cup. As they were blending I then added in the milk (all 4 TB) and a generous pour of Penzey's double strength vanilla. I used a sprinkle of cinnamon, but not the full amount. It had a wonderful flavor and texture without being overly sweet, so am curious to see if it tastes even better after sitting overnight.
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2 users found this review helpful

Red Lentil Curry

Reviewed: Mar. 1, 2012
This dish is high on flavor and nutrition, yet still healthy. I'm a fan since it was easy to make and delicious. As people suggested I used the fire roasted tomatoes and a small amount of tomato sauce. It is a bit confusing that it doesn't indicate which type of curry paste, but we used mild green curry paste and it worked very well.
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1 user found this review helpful

Vegetarian Korma

Reviewed: Mar. 1, 2012
This recipe was delicious, rich flavors and vibrant colors! I substituted light coconut milk for the heavy cream and initially only put in a cup, but ended up using the entire can. Despite cutting the potatoes into small chunks, they took close to 30 minutes to soften. Next time I'll parboiling the potatoes first. I also tossed in some frozen spinach. This dish could also be healthier with less starchy veggies - next time I'll use only 1 potato and 1 carrot and add cauliflower, more spinach, mushrooms and the entire red & green peppers, maybe even some cube tofu. The sauce is fantastic as is!
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2 users found this review helpful

Cardamom Rose Meringues

Reviewed: Sep. 23, 2011
this recipe was delightful, simple to make and beautiful results! I followed the rosewater substitution that you provided and it worked beautifully. Unless you're making enormous meringues, I would guess the yield is closer to 20+ per batch. These were perfect for people trying to avoid high fat, white flour or gluten. The guests all seemed to really enjoy these and they were very easy to make. Thank you.
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31 users found this review helpful

Rose Petal Pound Cake

Reviewed: Sep. 23, 2011
I couldn't resist going out to buy the same pan as chikalin and making this recipe into tiny tea cakes. The batter behaved beautifully (sprayed the pans, floured, baked 350 for 10-12 mins) and everyone oohed and aaahed over the results. The rosewater flavor is fairly light - even thought I doubled the amount and used closer to 1/2 teaspoon of almond extract based on the other reviewers suggestions. I think it could benefit with a tiny dallop of rosewater scented whipped cream on top - it felt like it needed a little something, but nothing overpowering. They were delicious, not overly sweet and a enjoyed by many at a harem themed party I hosted. Thank you!
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3 users found this review helpful

Bruschetta with Shallots

Reviewed: Apr. 10, 2011
Very well received by everyone who tasted them. However, 12 romas made enough for likely three baguettes, so there is an entire container leftover of the filling.
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11 users found this review helpful

Curried Chicken Tea Sandwiches

Reviewed: Apr. 24, 2009
These were scrumptious and easy to make. I used a variety of different breads and then large cookie cutters to make shapes. I opted to make closed sandwiches, rather than open since we were going to be outside. I also used low-fat mayo.
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3 users found this review helpful

Moroccan Chicken with Polenta

Reviewed: Apr. 28, 2008
This was soooo flavorful, what a treat! You truly can't tell this dish is low-fat, since it tastes so exotic. I loved all the spices and the complimentary sweetness the raisins added. it was a bit too spicy for my friend, so i might cut back on the red pepper next time. it really was not time consuming or complicated to make if you have all the spices on hand. I was unable to find the wild mushroom polenta, so opted for the plain roll which was still good.
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3 users found this review helpful

Baked Ziti III

Reviewed: Apr. 8, 2007
This recipe is a keeper! It's so rich and creamy, which makes it stand above most ziti recipes. Perfect for potlucks or parties since it travels well and can be prepared ahead. It's so easy to make and the flavors are even better the next day. Pick a good quality tomato sauce, and it tastes yummy still made with reduced fat sour cream. I also add sauteed mushrooms to the sauce and several shakes of Italian spices too.
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3 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Feb. 3, 2007
Wonderful, rich toffee and couldn't be easier to make. It had a decadent flavor, and was perfectly crisp without being sharp the way candy sometimes can be. It really is important to use a candy thermometer. I made two batches to include in my holiday goody bags and everyone raved about it. I added a small splash of vanilla, but besides that followed the recipe as directed. I will make this again without a doubt.
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4 users found this review helpful

Eggnog Cheesecake III

Reviewed: Dec. 11, 2006
Scrumptous and rich, perfect for a holiday gathering! Everyone loved it. We had reduced fat cream cheese (neufchatel)and reduced fat eggnog in the house, so I used them. The cheesecake did not remotely taste reduced fat nor did it compromise the rich flavor. I also made sure the cream cheese was very soft and microwaved the eggnog for about 40 seconds to avoid the lumps another review mentioned. I used a hand mixer, which worked beautifully. I also added a dash of cinnamon, ginger and some vanilla extract. The rum adds depth and doesn't overwhelm the eggnog flavor at all. I also had a pre-made graham cracker crust, but a word of warning - it wasn't big enough, so I cooked the leftover in a pyrex bowl, which was still yummy. The cooking time took a bit longer than the recipe suggested. I put a bain marie (pan of water) in the oven with it, and there were no cracks at all. I would absolutely recommend this for a holiday dinner or gathering!
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10 users found this review helpful

Awesome Pasta Salad

Reviewed: May 1, 2006
this was a big hit with everyone. Based on previous recommendations I used robust italian dressing. I skipped the salami, but added about 1/2 cup of grated Parmesan and a half a red onion (finely diced) which I think added some depth of flavor.
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67 users found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 21, 2005
These are seriously yummy and rich cookies! I doubled the recipe and found the bag of peanut butter chips was the perfect 2 cups. I used Droste dutch process cocoa and Skippy reduced fat - which worked great. My only advise is that these take a bit longer to cool than most cookies since the peanut butter is extra melty. If you will be making these along with other kinds of cookies(for holidays etc), I'd recommend making these last since they tend to leave peanut butter behind on your racks, spatulas and such. But I think these will be a big hit, since they are so yummy!
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4 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 21, 2005
Scrumptious cookies - perfect for the holidays. I made the dough the night before, the flavors develop while it sits in the fridge. I doubled the recipe, and used half vanilla and half brandy. I also added a pinch of baking powder and based on the overly sweet feedback I used 1/2 cup brown sugar and about 1/4 cup white sugar per batch. I used a scoop and ended up with nicely shaped slightly rounded cookies that were not flat. The outside texture is lightly crispy and the inside is creamy, smooth. They are like a more adult version of the old chocolate chip classic!
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13 users found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 18, 2005
These are very easy to make and a great holiday gift. They taste great and the rum flavor is offset by the other ingredients so it's not overly stong. However, since they don't taste really alcoholic it's hard not to keep "testing" them. If you keep noshing, you will get tipsy :-)
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3 users found this review helpful

 
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