MDH192 Recipe Reviews (Pg. 1) - Allrecipes.com (18171573)

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Black-Eyed Pea Salad II

Reviewed: Jan. 1, 2011
Made for a New Year's bowl party in which I was going for a "lucky food" theme. Used jarred sundried tomatoes and refrigerated overnight. Followed another's suggestion and used a (3:1) balsamic reduction. The dish was well-received, however I thought the reduction made it a little too hearty. The flavors were good, and it was certainly easy to make! Would make again. Next time, if in winter, I'll use a 2:1 reduction. In summer when you're looking for light and refreshing, I'd recommend following the recipe re the balsamic.
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Sarah's Applesauce

Reviewed: Nov. 30, 2008
This turned out great. Always nice to have a simple recipe with simple ingredients to let what nature intended shine. I used Rome apples, which are similar to Granny Smiths. I thought it was great how it was, but if you're looking to cut back on your sugar intake (or if you're making this for young kids), I think it would be fine with less sugar. It is definitely a cinnamon apple sauce. If you're looking for regular apple sauce, omit the cinnamon.
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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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Insanely Amazing Jalapeno Cheese Dip

Reviewed: Jan. 22, 2011
I'm giving this 5 stars for as good as it is, for as simple as it is - all premade ingredients, comes together in no time at all. And it IS good! I used 4-5 oz of jarred, pre-diced jalapeno with seeds, and it WAS spicy! It reminds me of a deconstructed jalapeno popper. I used half mayo, half sour cream just because that's what I had; worked well. I served it in a tiny crockpot to keep it warm, which worked out well (can't say if it stays yummy as it cools). I wasn't sure about the untoasted bread dippers, so I buttered and toasted half of the baguette slices, took it to a party with both options, and polled the audience -- split vote: some preferred toasted, while others liked the plain bread. So either way works!
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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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342 users found this review helpful

Maple Salmon

Reviewed: Jan. 23, 2011
My husband says this is the ONLY way to make salmon. He does the making, and it turns out pretty wonderful every time. We substitute ground ginger (from a jar) for the garlic powder. EXCELLENT.
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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

Shrimp and Okra Gumbo

Reviewed: Jan. 1, 2011
Sorry to review this as modified, but it was pretty yummy this way. Time consuming, but good. ILO water, I made "Seafood Gumbo Stock" from Sara on this website. I think that added to the depth of flavor, but I can't attest to whether or not it's worth it. Does make good use of the shrimp shells, though. I also made a roux with 1/4c flour and 1/4c butter, cooked to a chocolate brown (I hear this is how gumbo is done traditionally). I added the roux after the stock to thicken things up (didn't measure how much stock I actully used). I used frozen okra, boiled for a few minutes to take the edge off, and cooked it the regular amount of time per the recipe. Also, didn't have tomato paste; substituted 1 can of regular Rotel for the tomato paste and tomato. For the seasoning, I made 1/4 batch of "Creole Seasoning Blend" from Joslyn on this site - sprinkled a few tablespoons over the shrimp several hours before, added the rest to the pot after the roux. Perfect spiciness for us (not OMG HOT, but had a kick and a very nice flavor). Added 1 bunch of parboiled and chopped swiss chard (part of the lucky New Year's theme I was going for), and accidentally omitted the green onions. Served over brown rice. A lot of work, but yummy. Would definitely make again. ~~~~Just made this again. 12 cups stock is way too much 6-8 cups is better. If you realize this too late, scoop out the solids to avoid overcooking them and boil down the liquid. It makes a huge difference.
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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

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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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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French Toast Stars

Reviewed: Dec. 27, 2008
Excellent! We used clementine zest instead of orange zest (just because we had them), half and half instead of cream, and wheat bread. Using whole, uncut slices of bread, the egg mixture was enough for 4-5 slices. Excellent combination of flavors and just sweet enough. Doesn't need a topping, but maple syrup or a light drizzle of a powdered sugar and milk glaze would be great additions to highlight the flavor. Great recipe. Thank you!
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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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104 users found this review helpful

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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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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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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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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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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Classic Bran Muffins

Reviewed: Sep. 1, 2011
As far as bran muffins -- and especially low-fat bran muffins -- go, these are good. I just have trouble giving a bran muffin an "out-of-this-world" 5-star review. I replaced the oil with homemade cinnamon applesauce and used 1/2 wheat, 1/2 white flour. Also added an assortment of dried fruit soaked in hot water (ILO raisins) and about 1/3 cup of walnuts. Hot from the oven with a pad of butter they were great! Scaled the recipe for 30 muffins and made 24 nice-sized ones. ****SUGGEST BAKING AT 350 DEGREES FOR 20 MIN IF YOUR MUFFIN TINS ARE DARK****
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