BBLUELINE Recipe Reviews (Pg. 1) - Allrecipes.com (18188657)

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Good Old Fashioned Pancakes

Reviewed: Feb. 27, 2011
Try the Fluffy Canadian recipe - seperating the eggs and beating up the eggwhites make a far superior fluffy and delicate pancake. And using buttermilk make a rich and healthy batter. And i also recommend making the Buttermilk Syrup from this site to go with.
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1 user found this review helpful

Peanut Butter Banana Oatmeal Raisin

Reviewed: Nov. 26, 2009
I think this recipe had lots of potential but I really had to modify it to make it a five star. I used 2 bananas (really ripe) I used only 1/4 cup sugar (actually I used Splenda) and left the brown sugar at 1/2 cup. I used 2 whole eggs instead of just the whites. I only used 1 cup flour and used 2 cups of oats. I used 1 1/2 tsp baking soda. I added 1 tsp cinnamon and 1 tsp vanilla. I omitted the raisins. I baked mine at 350 for 9 minutes (using about 1 heaping TBSP of batter per cookie and flattening slightly). This higher heat/less time made the outside nice and crispy but the center was melt in your mouth! I think next time I would also add some chocolate chips.
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5 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Sep. 15, 2009
With modifications this is a 5 star for sure: I did 1.5 the recipe (to use a whole small can of pumpkin) I used brown sugar instead of white I used half oil and half applesauce I used buttermilk instead of water I used 2 tsp pumpkin pie spice instead of the listed spices And I used 1 cup chocolate chips. The way I made it, it made 12 big muffins and 12 mini ones. So fluffy and spicy. Tastes like fall!
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3 users found this review helpful

Italian Sausage and Zucchini

Reviewed: Jul. 14, 2009
I thought this had great potential but made some modifications. First, I don't see why you would need to brown the whole sausage first and then cut them up. I chopped up hot italian sausage, a whole sweet onion, and a yellow pepper and threw it in the fry pan. I waited until sausage was cooked/brown and onion and peppers were almost tender and added the chopped zucchini and a clove of chopped garlic. When veggies were tender I added a 28 oz can of italian stewed tomatoes (with juice), a tbsp of italian seasoning on top of that and some salt and pepper to taste. I covered and simmered for maybe 10 minutes while cooking extra large egg noodles. I buttered them and served the sausage/sauce over them.
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8 users found this review helpful

Quick and Easy Pancit

Reviewed: Jul. 12, 2009
I don't know how this got such a high rating. I made exactly as directed and it was very bland. Maybe it was my soya sauce? -But I use it for every other recipe and love it so I doubt it. It needs some sort of spice added. We mixed in some hoisin sauce and cayenne to give it enough so that we could finish it. (But that turned it into more asian than filipino)
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Hazelnut-Mushroom Pilaf

Reviewed: Jul. 17, 2007
I did not make the recipe as stated but I figured it had a lot of room to improvise if you want. I used the celery onion and butter but also added garlic. I didn't use mushrooms or the hazelnuts, but I used chopped toasted pine nuts, and instead of marjoram I used 1 tsp tarragon, 1 tbsp freeze dried parsley, the juice of half a lemon and a bay leaf. I used 2/3c Jasmine Rice and 1/3c orzo and used the full 2 cups of chicken broth. Really great base recipe where using whatever ingredients you have on hand will still make a tasty side dish!
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2 users found this review helpful

Creamy Blueberry Pie

Reviewed: Jul. 17, 2007
I found this recipe to be way too sweet and you could hardly taste the blueberries. It was also still soggy in the middle after an hour so I would definately increase cooking time. I think next time I will cut the egg/sourcream filling part in half and see if that makes a difference. I like that it's not just plain blueberries but definately needs tweaking.
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Iced Pumpkin Cookies

Reviewed: Oct. 22, 2006
Yum. These cookies are so good. I make them every year for our Christmas bake sale. They are more like mini-cakes rather than a chewy cookie though. But that's half the reason why I like them! So if you are expecting chewy, stick with a chocolate chip cookie recipe. The only changes I made are to use half brown, half white sugar and only a total of 1 cup. I also add 1/4 cup of wheat germ. I only put a sprinkle of the nutmeg and use a whole small can of pumpkin instead of 1 cup. I also throw in a cup of milk chocolate chips. Then for the icing I use only 1 cup of icing sugar, the 1 tbsp butter and 1 tsp vanilla and then add milk until it thins. I recommend refrigerating these in an airtight container as they get really moist as they sit and sometimes the icing stays drippy instead of hardening slightly. Great recipe for fall and smells SO good while baking!
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Sep. 27, 2006
I cut back the sugar by half, I cut back on the buttermilk (used about 2/3 c) and added a small can of creamed corn. I heated a dab of shortening in some muffin tins (425F), reduced the heat to 375 and added the cornbread batter. Took about 15 minutes. Tasty!
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1 user found this review helpful

Chocolate Wave Zucchini Bread

Reviewed: Sep. 24, 2006
The kids only ate the chocolate part. I really enjoyed that part too so from now on I will make the whole thing chocolate - although the presentation being multicolored was great!
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1 user found this review helpful

Empire Cookies

Reviewed: Sep. 22, 2006
My dough was very dry and crumbly and hard to work with, then after the initial taste test I thought that these were very dry and not that good at all. But after letting them sit in a covered container overnight, the rasberry jam (I used seedless) moistened those cookies and they ended up being really good. i don't know how to make the dough easier to work with if I should try adding another egg or some milk perhaps?
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36 users found this review helpful

Doubletree Hotel's Cookies

Reviewed: Sep. 14, 2006
I made these without having tried this hotel's cookie. More like mini cakes rather than a cookie! Personally, I prefer a traditional chewy-flat-type cookie (the baking soda should have tipped me off). But for those that like the cake-type...this is a great recipe!
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2 users found this review helpful

Chewiest Brownies

Reviewed: Aug. 25, 2006
I thought this was okay. I had to broil and spread some semisweet chips on top to make it fudgier tasting to me. I did decrease sugar and cocoa as suggested by other reviewers, so maybe had I done the recipe as stated it would've been better? I will stick with the Texas Sheet Cake II off this site - tastes just like I think a brownie should!
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Oatmeal Peanut Butter Cookies

Reviewed: Jun. 21, 2006
I changed a few things to suit our tastes but overall this was a great cookie. A little sweet so I reduced both sugars by 1/4 cup (3/4 brown and 1/2 white. I added 1 tsp vanilla, 1/4 c wheat germ, 1 c semisweet choc chips and pressed mini m&m's into them after flattening slightly on the cookie sheet. I also added 1/2 c more oats and 1/2 - 1 c coconut and thus making the ultimate Monster Cookies!
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Photo by BBLUELINE

Peach Pie

Reviewed: Jun. 20, 2006
Presentation was fabulous, it was not runny whatsoever and it tasted really good with vanilla ice cream, but I will go back to my recipe where you toss the peaches with the sugar, flour and cinnamon and dot with the butter. This one with the layers just didn't have a smooth all around flavour (you could tell it was layered). As others suggested, I also used half brown sugar, some cinnamon and did an egg wash with sprinkled sugar. I baked at 450 for 15 min and then 35 min @350. Still a tasty recipe but wouldn't make again, sorry.
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4 users found this review helpful

Slow Cooker Pizza

Reviewed: Jun. 9, 2006
This was disappointing for me. More like your basic ground beef tomatoey casserole with a hint o pizza. Maybe this would be better as an oven baked thing if that's the case? I wouldn't make again sorry.
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1 user found this review helpful

Simple Whole Roasted Chicken

Reviewed: Jun. 9, 2006
All I can say is WOW. After making this as is the first time- just to test the chicken and spice combination which I loved so much- I tweaked to perfect it. I doubled the spices, leaving out the nutmeg and used course salt instead of regular. I rubbed under the skin as well and marinated overnight. Then I put it on my indoor rotisserie for 90 minutes and added the drippings to a regular canned chicken gravy....I could eat the whole bird myself!! Everytime I have company for dinner this is what they request. Thanks for the flavorful, exciting way to roast a chicken!
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3 users found this review helpful

Asparagus Wrapped in Crisp Prosciutto

Reviewed: May 29, 2006
As IF there is a recipe that made my kids eat asparagus!!!!!!!!!!!!!!!!!! Awesome! :-) (note the sarcasm above...this totally IS the recipe that got my kids to eat asparagus!)
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Sensational Sirloin Kabobs

Reviewed: May 29, 2006
Well this was a great start, but I improved upon it to make it 5 stars. Instead of the garlic powder and garlic pepper seasoning, I used 1 clove fresh garlic minced and 1/2 tsp Montreal steak spice. I marinated the veggies as well (adding zuchinni, red pepper and sweet vidalia onion to the other veggies listed - substituting portabello mushrooms for regular). After marinating all day I microwaved the zuchinni and peppers for a minute and a half and skewered everything. I used canned pineapple chunks, reserving the juice and added a bit to the basting marinade. Delicious!!!
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12 users found this review helpful

Field Grade Spaghetti Sauce

Reviewed: May 29, 2006
I was slightly disappointed in this recipe. It was missing something. The cinnamon and allspice were great flavours, but it didn't have any zip. The crushed tomatoes overpowered everything (maybe next time half stewed tomatoes and half crushed?). I tried adding Worchestershire, some maple syrup, some cayenne (and I don't even like spicy) - nothing seemed to give it some zip. I think adding some chili powder and kidney beans would make this a great chili recipe but definately not a great spaghetti sauce. Sorry. :-(
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