Meg Recipe Reviews (Pg. 1) - (18133939)

cook's profile





View All Reviews Learn more

Chocolate Sandwich Cookies II

Reviewed: Jan. 17, 2010
Baked 8min, 10 sec. Used a watermelon baller so they cookies were all the same size. Don't over-fill the cookies or you won't have enough filling. We loved these!!
Was this review helpful? [ YES ]
1 user found this review helpful

Pasta Isabarte

Reviewed: Aug. 18, 2009
My husband couldn't decide between four and four and a half stars on this one, but I made significant variations, so I didn't feel comfortable giving it a five. I roasted the peppers and onions before adding, used two green and one red bell pepper, used green olives instead of black (what I had). I also mixed in some of the cheese before topping. Used italian seasoning instead of oregano (was out of oregano). Next time will add fresh garlic and maybe some fresh herbs. Baked in a large rectangular pyrex glass dish for much less time. I also used 4 hard boiled eggs. HOW TO ROAST BELL PEPPERS: Cut around the outside of the pepper so that you have 4 or 5 large pieces of pepper. Place the pepper slices, flesh side down, on a foil lined baking sheet. Broil until blackened. Place in plastic bag or sealed glass container for ten minutes to steam. Remove skins and chop before adding to dish. This is a great substitute if you don't want to buy an expensive can of roasted red peppers for another recipe.
Was this review helpful? [ YES ]
8 users found this review helpful

Cheddar Chipotle Bread on a Pizza Stone

Reviewed: Aug. 1, 2009
Used 2/3 cup of chipotle pepper puree with the seeds (I just chopped up the peppers myself). I used mild cheeses b/c that's what I had, but it was still amazing. Made it in the kitchen aide with the dough hook for the most part, although I had to pull it out to knead in some of the flour that would not incorporate. It is a MESSY dough, but so worth it. Baked to an internal temp of 190 degrees. Covered with foil after ten minutes to prevent over-browning. Even though my friends know I love to bake, everyone at my church community group thought I had purchased this at a bakery. It looked and tasted amazing, although you might leave out the seeds if you don't like REALLY spicy bread.
Was this review helpful? [ YES ]
9 users found this review helpful

Frozen Caramel Latte

Reviewed: Dec. 29, 2008
I made fresh whipped cream: 1 cup whipping cream, 1 tsp almond extract, 1 tbsp confectioners sugar. Whip until stiff peaks form, adding sugar and extract just before peaks. Phenomenal. Served it to high schoolers who love Starbucks and they raved. I also don't have an espresso machine so I just made really strong coffee.
Was this review helpful? [ YES ]
7 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Feb. 16, 2008
Unfortunately, we love this recipe. I never fry. NEVER. And I'm halfway through making this recipe when I realize, uh-oh, I'm supposed to fry these things. My husband was excited. They are delicious. But be warned - you don't need a lot of the spicy mayo spread on the tortilla. We love spicy foods, and it was pretty hot. We still loved it, but some people might not. Instead of cabbage I used romaine lettuce, chopped. My husband isn't a huge fan of cabbage. We also halved the recipe to serve two. We had leftover fish, but that was all.
Was this review helpful? [ YES ]
1 user found this review helpful

Tuna, Avocado and Bacon Sandwich

Reviewed: Nov. 11, 2007
Maybe all of the ingredients should be increased (except the tuna) to give it more flavor . . .
Was this review helpful? [ YES ]
4 users found this review helpful

Spicy Pimento Cheese Sandwiches with Avocado and Bacon

Reviewed: Oct. 13, 2007
I submitted this recipe, and the serving size varies, depending on how thick you like to spread your pimento cheese and what size sliced bread you use. The restaurant used jalapeno bread, but I serve it on honey seven-grain.
Was this review helpful? [ YES ]
13 users found this review helpful

Cinnamon Cream Syrup

Reviewed: Oct. 1, 2007
I personally don't like syrup, but my husband liked this so much that he asked if he could have this all the time instead of buying syrup. He is very stingy with his five-star ratings, but this one definitely gets a five. Made just as described.
Was this review helpful? [ YES ]
10 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Jun. 29, 2007
We eat pancakes ("Good Old Fashioned Pancakes" from this website - amazing!!) about once a week at my house, and I wanted to try to find a healthier version. These are fantastic!! I didn't have whole wheat pastry flour, so I was a little apprehensive about using regular ww. I sifted all the dry ingredients together, added two packets of Splenda, and then added them to the wet ingredients. Then I added a splash of pure vanilla extract. I also added an extra tablespoon of canola oil (since I used ww flour). I immediately made two pancakes and they were delicious, but a little grainy. After letting the batter sit for about five minutes I made another one and it was much softer and absolutely amazing.
Was this review helpful? [ YES ]
4 users found this review helpful

Squash Casserole II

Reviewed: Jun. 24, 2006
It's crazy to me that more people haven't found this recipe! I have fed this casserole to practically everyone I know, and not one person (NOT ONE!!) has failed to say that it is delicious, unbelieveable, amazing, etc. Every time I make it someone asks for the recipe. Here's what I do differently: instead of regular fried onions I use the cheddar kind. I use salted butter (don't substitute margarine, please!), and the most important change - use crushed Club brand crackers (white, rectangular, buttery crackers) instead of bread crumbs. Makes all the difference in the world. I also use less cheddar cheese because I can't make it all fit in my dish. This is wonderful. Try it.
Was this review helpful? [ YES ]
48 users found this review helpful

Amaretto Cake

Reviewed: May 27, 2006
It's recipes like this that make me LOVE Note: the glaze makes this cake so good. Next time, I'm doubling the glaze and poking tons of holes in the cake to pour it into. It's amazing. Also - if you haven't tried kitchen aide silicone bakeware, you must! My cake practically jumped out of my silicone bundt pan. My boyfriend loved the cake so much that after we'd each had one slice he asked if he could take the rest home to his family so they could try it. They loved it, too.
Was this review helpful? [ YES ]
21 users found this review helpful

Sugar Snap Peas with Mint

Reviewed: Oct. 26, 2005
Mint flavor is very strong - if you're unsure about whether or not you're a mint fan, I would substitute something else. Dish looked pretty, but didn't receive great reviews from my roommate, my boyfriend, or myself. If you love mint, you should really like this. I made it because it had such a high rating and was disappointed.
Was this review helpful? [ YES ]
14 users found this review helpful

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States