MDH192 Recipe Reviews (Pg. 2) - Allrecipes.com (18171573)

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Easy Morning Glory Muffins

Reviewed: Oct. 26, 2008
I REALLY like these! They taste great AND have all kinds of good-for-you things in them. Will definitely make again. I was very skeptical while making them, as my batter seemed very thin, definitely more like a cake batter, if not thinner. I ended up adding a few extra tablespoons of flour just in case (would have been fine without it). So don't worry if it seems like you don't have enough flour to soak up all the wet ingredients; it'll all work out. I had enough batter for 12 muffins and2 mini-loaves. Very good!
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3 users found this review helpful

Pumpkin Apple Streusel Muffins

Reviewed: Oct. 26, 2008
I'd really give these 4.5 stars, if that were an option. They're very good, and my husband loves them, but I wish the streusel topping were more crumbly. Mine ended up as a fine powder-like coating that melted together to form a sugary crust on top of the muffins. I also learned the hard way that muffin liners are a must. The moist apple chunks (which are great!) prevent a firm crust from forming, making it hard to release the muffins in tact without a liner. I substituted oat bran, wheat germ, and wheat flour for some of the flour -- still tasted great.
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Chicken Stew with Dumplings

Reviewed: May 20, 2008
I thought this recipe was good, light, and fresh-tasting, especially for comfort food. My husband says he prefers the version I make with condensed chicken soup. I used a few boneless chicken breasts and chicken broth in place of the water and salt - just boiled the chicken in the broth, chopped it, and went on with the recipe. Adding the dumplings "creams" it up a bit (although still not to a gravy-like state some may be expecting). Dumplings typically cook by steaming, so I was a little worried with cooking the dumplings with the lid off at first, but it all worked out.
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Yummy Lemon Salmon Burgers

Reviewed: Feb. 12, 2008
Good and flavorful. Don't taste salmony. We made the entire batch into 2 large burgers (very filling!). Next time will make 3 or 4, but they still cooked and held together well (used cast iron griddle). Heavy on the egg, so the crust that forms on the patty looks a lot like the darker spots on an omlet or crepe. Served on a bun with mixed greens and the mayo, which is runny but has a nice flavor. Sweet potato fries (also from allrecipes) made a nice accompaniment - burger and fries with a healthy twist!
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1 user found this review helpful

Zucchini Brownies

Reviewed: Jan. 12, 2008
Definitely an intriguing recipe. I was amazed that these turned out at all (given the zucc. and no egg). I followed the recipe exactly, shredding the zucc. with the fine shredder blade on my food processor. Result was a very moist, cake-like brownie. I prefer a fudgier brownie, and am trying to figure out how to do that. Maybe melt chocolate chips, fold it into the batter, and then it would harden a little as brought back to room temp? Or maybe just reduce the baking soda? Following it exactly, my batter appeared like wet, brown sand before adding zucc., after adding it was a flowable consistency just like any other brownie recipe.
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Mom's Zucchini Bread

Reviewed: Jan. 1, 2008
These are fantastic! I followed another reviewer's suggestion and used half oil, half applesauce; half white, half brown sugar; and twice the called-for amount of zucchini. I halved the recipe and decided to take a risk and make them healthy. In doing so (for a half batch), I used 1/2 c. all purpose flour, 1/2 c. wheat flour, and 1/2 c. combination of wheat germ and oat bran. Additionally, for the 1.5 eggs I used one egg and one egg white. I had little faith that these would be worth writing about having made all the healthy changes, but they are FANTASTIC! Half a batch made 12 regular-sized muffins, which cooked for about 22-23 minutes.
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Garlic Delicata

Reviewed: Nov. 21, 2007
Deilcata squash is about 8" long with a pretty consistent ~3-4" diameter. It is shades of white, yellow, and orange. It has grooves running down it (like a pumpkin), and there is typically green in the grooves. I got mine at a farmers market, but have also seen it at the grocery store. I DID use delicata squash for this recipe, and I found it to be very bland and boring. It tasted like squash, oil, parsley, and garlic -- which makes sense. But it wasn't in a great, "Oh, that's really simple but really good!" sort of a way. Will not make again.
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17 users found this review helpful

Chocolate Pecan Pie III

Reviewed: Nov. 19, 2007
Very good! This recipe is great because it allows you to get that fudge pecan pie flavor (which I LOVE) without the heaviness of a fudgy pie; it's still fairly light, like pecan pie. I was a bit confused about the pecan size. The recipe says chopped, but so many photos show pecan halves. I roughly chopped pecan halves (so each one was about 1/3 to 1/2 its whole size), and that worked great -- large enough to be identifiable, but small enough to allow the pie to be cut and eaten easily.
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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Nov. 17, 2007
These were great! Tiny changes (shortcuts) I made: add the egg into the sour cream mixture rather than the dry stuff; mix dry ingredients and cut in butter in your food processor with the bottom blade (may have do do in two batches) - SO much easier! Be sure to not overwork the mix. I made three batches: lemon poppyseed, orange cranberry, and mini chocolate chip. I found about a cup of "mix ins" and/or a tablespoon of citrus zest worked well for one batch. Also, the ones I thought I burned (they got a little brown on the edges) actually tasted best; take them out when they have JUST started to brown on the corners.
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5 users found this review helpful

Health Nut Blueberry Muffins

Reviewed: Nov. 17, 2007
These were pretty good - better than I anticipated. I wasn't sure about the banana and blueberry, but it actually works pretty well. Just don't expect it to taste like a sweet, light blueberry muffin you'd buy. They're heartier, but still pretty light. I'm embarassed to admit that I forgot to add the oatmeal until after they were in the oven, but they still ended up working just fine. Overall: great healthy blueberry muffin recipe, but not a substitute for the real thing.
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White Peach Sangria

Reviewed: Oct. 4, 2007
I LOVE this recipe and make it more often than I should admit. We even served it at our wedding. I have yet to meet someone who didn't rave about it. I do make a few very minor changes: I use raspberries instead of grapes (just for personal preference), thawed frozen peaches instead of fresh white ones, and I warm up one of the ingredients in the microwave (usually the lemonade concentrate) to dissolve the sugar into it before adding it to the mix. Note: This is VERY good, VERY easy to drink, and VERY intoxicating! Unless you want everyone at your party drunk after a drink or two, I suggest serving it with 7up or sparkling water (1:1 ratio). It makes the drink a touch bubbly, takes nothing from the taste, and helps it go down a little slower. ;-)
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339 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Oct. 4, 2007
This is such a wonderful, simple, different, and delicious recipe! My husband swore that he hated squash and would not eat it no matter what. This recipe changed everything for him, and he now loves all kinds of squash, new vegetables, etc. It's easy to get stuck in a rut with squash and always do the same thing. This is a refreshing change, yet it's still so simple and familiar. Yum!!!
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16 users found this review helpful

Pat's Baked Beans

Reviewed: Oct. 3, 2007
Fantastic! I love the variety of beans and textures. The flavor is right on, too - not bland like so many baked beans recipes, but not too much, either. I took this to a picnic where we arrived late. Because many people had already been through the food line, I was afraid I'd be taking most of this home with me. Instead, word got out how good these were, and I took home a container scraped empty. The one thing I did differently (for better picnic transport) was cooking it in a slow cooker. I cooked it on high a few hours (maybe 2.5) and then reduced it to low to keep it warm during the picnic. Excellent.
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Mini Meatloaves

Reviewed: Oct. 3, 2007
These are very good! I typically find meatloaf made with lean ground beef too dry and meatloaf made with fattier beef too greasy. I love this recipe because you can use lean ground beef and add your own flavorful, non-greasy fat (the cheese) to make it more flavorful and moist. I'm not saying it's healthy, but these are really good. The mini loaves are great so that you can proportion how you want and everyone gets more of the crunchy outside and yummy sauce.
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Tasty Lentil Tacos

Reviewed: Oct. 3, 2007
Fantastic. We have been experimenting lately with new recipes - not really being vegetarian, but making an effort to increase our consumption of alternative proteins and vegetables. Being somewhat more traditional eaters, we aren't ready to go straight for the tofu or eat completely different types of foods. I have had so much fun making traditional foods with alternative ingredients. This recipe is PERFECT for that! I actually turned it into taco salad instead of tacos, but it's the same idea. Great texture (better than ground beef, I think) - not at all mushy. The lentils both bind to AND separate from one another like ground beef, making this a better taco "meat" than beans. The flavor is fantastic. I took the leftovers to work, and several people commented on how wonderful it smelled. Conclusion: SO GOOD that even meat and potatoes eaters won't be fazed by the absense of meat.
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103 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Sep. 24, 2006
I LOVE this recipe! It's cheap, healthy, fast, simple, made from on-hand ingredients -- perfect! On top of that, my boyfriend (who swears to hate ALL beans) not only ate this soup, but now requests it regularly! Because it's so simple, the quality of the salsa matters. Just like when cooking with wine, be sure to use a salsa that you like to eat (as it will surely influence the overall outcome). One thing to note: the sour cream and green onions are much more than a garnish and should not be left out. They add immensely to the soup, giving it just the right creaminess and crunch.
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9 users found this review helpful

Chicken and Dumplings III

Reviewed: Apr. 11, 2006
Forget cooking all day; this is such a quick and easy way to make chicken and dumplings! I hate to post a review if I made changes, but I don't think these changes affected the overall taste (just the time it took to prepare). I sauteed the veggies (with the addition of some carrots); added the chicken, soup, broth, and milk; and then cooked it in the pressure cooker for about 20 minutes before going back to the directions for the dumplings. The result was a comforting meal that only tasted like it cooked all day.
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2 users found this review helpful

Cheesy Potato and Corn Chowder

Reviewed: Feb. 19, 2006
We thought this recipe was just "pretty good". It is definitely a chowder (more so than what I think of as potato soup, which is what I was intending to make for dinner), probably due to the addition of the gravy mix. As far as chowders go, though, it was definitely pretty good -- glad we made it, may make it again, tasted good, etc. -- but it didn't knock our socks off. I wasn't so sure about the gravy mix, but it gives it a nice creaminess with a hearty flavor. This recipe is fine how it is, but I imagine it would be an excellent base for just about any sort of chowder you may want to make, and it's nice because you can keep most of the ingredients on hand for a quick meal any time.
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Displaying results 21-38 (of 38) reviews
 
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