ROOBUNNY Recipe Reviews (Pg. 1) - Allrecipes.com (18100539)

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Spinach Enchiladas

Reviewed: Aug. 3, 2014
I'm glad I read several reviews before making this - with several tweaks these enchiladas were AMAZING! Changes: I used EVOO instead of butter, 1 small onion in place of the green onion, 3 cloves of garlic instead of 2, a can of Rotel with green chiles, part skim ricotta, flour tortillas, green enchilada sauce, and I added 1tsp cumin, 1 tsp chile powder, and salt to taste. I sauteed the onion, then added the frozen spinach, cumin, salt, chile powder, garlic, and Rotel/chiles. I also mixed together the sour cream and enchilada sauce - spread a bit on the bottom of the baking dish and poured the rest on top of the enchiladas. Next time, I may spray the dish with a bit of Pam - some of my tortillas stuck a little. Overall, this was a very good dish with room for lots of modifications. My husband really enjoyed these too!
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Best Spanish Rice

Reviewed: Jul. 31, 2014
I should have read more of the reviews before making this. I didn't use 1 cup of rice - instead using the 1.5 cups the recipe calls for - and my rice was still crunchy after the specified cooking time. I let it steam for an additional 5 minutes here-and-there, checking it each time the timer went off, until it had steamed for an additional 20 minutes, but it still had some crunchy bits. By this time the rest of my meal was cold so I had to give up on the rice. Despite not being done, I liked the flavor. I'd make this again, but use the correct rice-to-water ratio.
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Tasty Lentil Tacos

Reviewed: Jun. 24, 2014
Really good! My salsa was a bit runny so I had to let it simmer off a bit longer to thicken it. I also substituted vegetable broth for chicken to make it vegetarian-friendly. This was a nice alternative to the Vegan Bean Taco Filling from this site (also amazing) that I normally use for taco night. Thank you for sharing, MK!
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Taco Seasoning I

Reviewed: Jun. 24, 2014
This was wonderful! I used it in conjunction with the Tasty Lentil Tacos also found on this site and it was perfect. I doubled everything and used regular table salt. Thank you for the submission.
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A Twist on Pasta Salad

Reviewed: Jun. 19, 2012
Not too bad, but I strayed from the original recipe so it's hard to rate this accurately. I doubled the dressing while omitting the broth, using vegetable oil for canola oil and opting to use cider vinegar. I also threw in fresh basil and parsley and some dried dill. For the veggies I used halved grape tomatoes from the garden, sun dried tomatoes, chopped black olives, and broccoli. I didn't measure the Parmesan cheese...I think next time I make this I might try to balls of Mozzarella as I think it would go better with this dish. Really good base and I feel so much better eating this rather than the boxed stuff!
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Black Beans a la Olla

Reviewed: Jun. 3, 2012
Really good dish with a definite spice kick. I love spice, but those of you who aren't fans might need to adjust the measurements. After reading the reviews, I cut down on the amount of cilantro. I processed 1/4 cup and used only that. I like cilantro and didn't find the amount I used to be overwhelming, but the dish itself would still be wonderful if you want to omit this herb. Other modifications I made: I used 1 onion instead of 2, used 3 diced roma tomatoes, and allowed the ingredients to simmer for approx 30 minutes. Served this over rice and used leftovers for burritos. Will definitely make this again! Thanks Kimmers :)
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Honey Garlic Vinaigrette

Reviewed: Mar. 13, 2011
YUM! Was looking to try out a different vinaigrette since I've been on a salad kick lately and was getting a little bored with my go-to mustard vinaigrette (also from this site and also very good!). I was also looking for something that used apple cider vinegar. This came out wonderful! I added a little more honey towards the end as I felt it was still a little too acidic. Per orkid419's suggestion, I also added a pinch of salt with the garlic and whisked in the oil. Came out lovely served over a romaine salad I had made. Trying it tomorrow for lunch with a spinach/fruit/blue cheese salad.
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Garlic Mashed Red Potatoes

Reviewed: Mar. 13, 2011
The boyfriend and I made these last night to pair with a pecan-crusted we were cooking. These came out so very good! The garlic was not overwhelming at all, which was a nice change from the usual garlic mashed potatoes I am used to. We left a little of the skin on and used almond milk instead of regular since that what we had on hand - my boyfriend said he tasted the sweetness from the almond milk, but I didn't notice. Next time I will try it with regular milk and see how it turns out. Thanks so much for the submission!
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Best Marinara Sauce Yet

Reviewed: Jan. 10, 2011
Yummy, Yummy - I made a couple of changes due to other reviews and what I had on hand. I used one 28oz can of crushed tomatoes, didn't use parsley, added a bay leaf, 1 TBS brown sugar, and fresh mushrooms which I sauteed with the onion and garlic. This sauce was amazing. I agree with others who said the sauce was even better the next day. Next time I make this I am going to AT LEAST double. Thanks so much for sharing Jackie!!
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Jordan Marsh Style Blueberry Muffins

Reviewed: Jan. 8, 2011
Eating my second muffin as I write this! I am a muffin newbie and this recipe was right up my alley - easy and delish! I used butter instead of shortening and made my own buttermilk using 1/2 tsp. of white vinegar. Watch your cooking time...mine were done after 20 minutes or so - made 18 average sized muffins total. Thanks for the submission!
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Tomato and Basil Quiche

Reviewed: Jan. 4, 2011
I wasn't blown away by this one - I guess I was expecting a bit more with such great reviews, but it was just average for me. I agree with another reviewer who said she enjoyed the spinach quiche from this site better - right with ya on that one!
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Spinach Quiche

Reviewed: Dec. 31, 2010
This was my first time making a quiche from scratch and it was delish! Followed the recipe making a few small changes - used only 1/4 c. butter, tomato and basil feta, and a Mexican cheese blend. I did have some egg mix left over after over-stuffing a 9in. deep dish pie crust so next time I will definitely make two. Another change I will make is to put the remaining cheese on the top towards the end of cooking since my cheese was burnt the first time around. Leftovers were good, albeit a bit soggy, but that was to be expected. Really yummy dish with a side salad or soup. Thanks for submitting!
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Fluffy Pancakes

Reviewed: Dec. 13, 2010
Mmmm - perfect for Sunday mornings. I've made these several times now. I add a bit of vanilla to my batter (about 1 tsp), but other than that I followed the recipe as written. Sometimes I'll add in blueberries or bananas. These are so good, you won't even miss the syrup!
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Bountiful Garden Zucchini Enchiladas

Reviewed: Dec. 13, 2010
These were good fresh from the oven - loved the cheese sauce and definitely think that it could be doubled if you like your enchiladas cheesy; however, my leftovers did not hold up well AT ALL - so completely soggy I found it inedible and had to trash the rest.
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Roasted Brussels Sprouts

Reviewed: Nov. 15, 2010
YUMMY! My mother originally made these for me and I scrunched my nose up before trying them since I don't care for brussels sprouts; little did I know how wonderful they would be until the first bite - don't knock it till you try it!
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Carrot Soup

Reviewed: Nov. 15, 2010
Very good soup with a nice consistency, but I made a few changes. I used fat free half and half and omitted the parsley. I definitely agree that 1tsp. of cayenne pepper is too much. I used 1/8 after reading other reviews, but found it to be a tad short on spice so I added in another couple of pinches to kick it up a notch - my soup came out pretty darn spicy and I love spice. I'd start out with 1/8 tsp and tweak it from there if you want more fire.
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Quick and Easy Brownies

Reviewed: Nov. 4, 2010
This was my first time making brownies from scratch. I followed the suggestions of others and only used 1c of flour. I also omitted the nuts as a personal preference. The first batch I ran out of butter and had to use 1/2c of margarine - these turned out good. The second batch I was a little more prepared and used the full cup of butter that the recipe calls for - holy batman! My second batch was way better. The brownies had more crustiness to them and came out perfect. Thanks for this recipe...I'll make sure to always have butter on hand if I plan to make these
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Lemon Blueberry Bread

Reviewed: Oct. 3, 2010
I really liked this recipe. I actually forgot to add the butter and it still came out good. I loved the sugary crust! Thanks Chez!
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Blackberry Cobbler

Reviewed: Oct. 3, 2010
After reading the reviews, I knew I was going to be getting a more "cake like" cobbler rather than the usual "crusty" cobbler I am used to down South - fine...I'll try it out. I don't know what I did wrong, but the texture was nothing like I expected. It was like rubber, not like cake. I didn't even let my boyfriend try it because I found it so inedible. I tried to patch it up a bit by serving it with ice cream, but that didn't even save it. Sadly, almost the entire pan went to the trash. Sorry Valerie - this one just wasn't for me .
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Oatmeal Craisin Cookies

Reviewed: Sep. 29, 2010
So I think I've found a way to incorporate more cranberries into my diet ;) This cookie is AMAZING! I mixed and matched some previous suggestions - omitted the raisins and added an additional cup of Craisins, added an additional 1/2c of oatmeal, and I added about 1c. of finely chopped walnuts. I wound up with 31 cookies total and can't wait to distribute them to friends and family (saving some for myself too, of course)
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