MINDY1315 Recipe Reviews (Pg. 1) - Allrecipes.com (18108471)

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Coconut Ice Cream

Reviewed: Jul. 30, 2014
This is exactly what I was looking for.... and I can't believe how easy this recipe is to make. I was originally looking for a coconut pineapple ice cream recipe, but thought I would first look for just a coconut ice cream recipe. When I saw a couple of the reviews that mentioned adding in crushed pineapple, I decided to try it too. I made the recipe exactly as written, but right before pouring into my Cuisinart ice cream machine, I added a 20 ounce can of crushed pineapple (I bought the kind in juice, not syrup) . But first I used my wire mesh strainer to drain the pineapple juice off the pineapple, and I pressed the pineapple gently to make sure it wasn't too wet before I added it to the creamy coconut mixture. I didn't want the extra liquid to ruin the recipe results. I turned on the machine and poured in all but a cup of the mixture. The pineapple adds volume so I was afraid it may overflow if I poured all of it in. After about 20 minutes it was thickened nicely. I put it into a quart ice cream carton (I bought a bunch of these online - they are perfect for storing your ice cream - you know the white cardboard round ones with the lids). Into the freezer it went. Of course, there was a bit left over that my husband and I divided up and ate immediately - it was every bit as delicious as the coconut pineapple ice cream we had at a fancy ice creamery in Florida!! Absolutely amazing flavor - this one does not disappoint with weak flavors.
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Taco Seasoning I

Reviewed: May 30, 2012
Excellent! I looked this up tonight because I realized that my taco seasoning packet was past the "best by" date..... this was so much better!!!! I will never go back to the packets.
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1 user found this review helpful

The Best Lemon Bars

Reviewed: Apr. 25, 2012
Delicious! I did use a smaller pan 8.5 X 11 --- and increased the lemon juice b/c we like them a bit more tart. Baked them a bit longer because of the smaller pan. Turned out perfect. I like my bars a little thicker, but I'm sure the 9 X 13 pan works well too. Great recipe.
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1 user found this review helpful

Grandma's Tomato Soup

Reviewed: Feb. 6, 2012
Made this for my husband and 4 kids for a good winter dinner on a night when we didn't have time for elaborate recipes. Perfect and delicious and made a perfect accompaniment to our grilled cheese sandwiches. This is way better than the canned stuff. I did cut the sugar in half since I don't like my tomato soup so sweet, and left out the salt since the tomato juice I bought had plenty of sodium. I love salt but didn't miss the extra salt at all. Love it and will keep in my regular lineup. Thank you!!!!!
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1 user found this review helpful

Fast and Simple Salsa

Reviewed: Jul. 30, 2011
It doesn't have to be complicated to be good --- we had some homegrown tomatoes, some poblano and hot banana peppers and my husband was searching for a quick salsa recipe. He saw this one and tried it. My initial thought was that it looked like too few ingredients. I was wrong! We gobbled up this salsa and the flavor was fantastic. I disagree with the reviewer that said that it needed more ingredients to be tasty. I am a huge fan of Mexican / Tex Mex food so I've tasted hundreds of salsas. This one is really good. You can certainly add ingredients if you want to, but it is not necessary.
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22 users found this review helpful

Cajun Bread Pudding

Reviewed: Feb. 15, 2011
I made this for Valentine's Day for my husband, who is a huge bread pudding fan. He LOVED it. We don't like our bread pudding too runny/eggy and this one was not. The loaf of French bread I used was a large one (a bit fatter than your usual baguette). After I soaked the bread in the egg mixture, there was very little liquid remaining in the bowl. That is how I knew it probably would turn out the way I wanted it, not eggy and loose. Mine only baked for 30 minutes and was done - my oven is hot - but you need to make sure you keep checking it and remove it the moment it seems like it has firmed up. The sauce is absolutely delicious and makes the whole dish. I followed the advice of others and doubled the recipe for the sauce and added a can of sweetened condensed milk. Delicious! This will be my go-to bread pudding recipe from now on.
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18 users found this review helpful

Awesome Green Beans

Reviewed: Dec. 24, 2010
I've made this several times over the last few years and this year I finally found the sausage that I like best. I used Johnsonville "New Orleans Brand Andouille Recipe Spicy Smoked Sausage", which comes in large links about the size of a large hot dog. I slice them and follow the recipe, using beef broth instead of the water. Everyone really loved the green beans this year and the sausage was very tasty. I'm making them again for Christmas.
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4 users found this review helpful

Jamie's Minestrone

Reviewed: May 10, 2010
This is the best minestrone soup I've ever tasted, and my family agrees. I used to really like the minestrone at Olive Garden, but this is even better. After reading the reviews, I made a few changes too... I used 2 cups chicken broth and 2 cups vegetable broth (no water). I used 1 cup of noodles. I like a few more noodles than the recipe calls for but not too many that the soup is dominated by them. I used 2 zucchini and 1 yellow squash just for color. I used 2 cups frozen cut green beans instead of canned. I found that I was out of oregano so I used a heaping tablespoon of dried italian seasoning. I used the entire 15 oz. can of kidney beans. I added the wine - first 1/4 cup to see how it changed the flavor, then the other 1/4 cup because it was delicious. It added a depth to the flavors. Oh, and one more thing - I added a 15 oz. can of fire roasted diced tomatoes. I like tomatoes in the soup. It was so delicious!
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2 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 4, 2010
I made these for my son's 9th birthday party (he requested ribs). I've only made ribs once or twice before, but these sounded good so I gave them a try. They were AMAZING. The sauce was to die for and the ribs were so tender. My entire family said they were the BEST ribs they've had EVER (and some of these people have had ribs in many places). Some of the guests who don't normally eat ribs had to try them because everyone was going on and on..... well they loved them too. Great flavor, awesome easy recipe - I will use this again and again. I wouldn't change a thing, but anyone who is super-sensitive to spiciness may want to decrease the chili pepper slightly. They really weren't too spicy, but if you are really sensitive....
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5 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 22, 2009
I have been using this recipe for about 3 years now. It is by far the best cranberry sauce I have ever tasted. It has such a delicious, fresh flavor. I could eat this all by itself but it is the perfect complement to my Thanksgiving (and Christmas) menus. I have given the recipe to friends who also love it and who have also passed it on. Guaranteed to please!
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Roasted Asparagus and Yellow Pepper Salad

Reviewed: Jul. 5, 2005
I made this for my family's July 4th dinner. Everyone liked it very much. I personally thought it was delicious, although I may try a little less dijon mustard next time, as I thought it dominated the flavor of the dressing. Following the advice of some of the other reviews, I used both red and yellow peppers and substituted pecans (toasted) for the almonds. It was delicious this way and added more color. I did use a bit less onion because my family doesn't like heavy onion flavor. I didn't know what "salad seasoning mix" was either, so I used about a teaspoon of Good Seasons Roasted Garlic salad dressing mix. It was good, but I didn't think it was really necessary because the dressing tasted really flavorful before adding the seasoning. It was a really good recipe and I will definitely use it again.
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17 users found this review helpful

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