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

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Cream Cheese, Garlic, and Chive Stuffed Chicken

Reviewed: Jan. 19, 2006
This recipe has many great possibilities. 5 stars to the cook who suggested wrapping in puff pastry!! The chicken itself needed more zip so maybe sprinkling with some barbeque salt would help? I also suggest sauteing fresh mushrooms and onion in garlic butter and a splash of white wine and spooning that in the middle along with some herb and garlic cream cheese, wrapping in prosciutto and puff pastry, placing seam side down on a cookie sheet, brushing with egg whites and baking @ 375 for ~40minutes. cover with foil for a while if the pastry is getting too brown. Yum
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107 users 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

Grandma Snyder's Oatmeal Cake

Reviewed: Oct. 5, 2005
WOW!! After reading a couple reviews, I too, put less sugar (1/2 c white, 1/2 c brown in batter, and only 1 c. brown in icing) and it gets more fabulous everytime I eat another piece!! Very moist, not too sweet but definately satisfies the sweet tooth. I also omitted the nuts but am going to try pecans next time. I've tried a lot of recipes on this site and don't leave reviews often but this one deserves the praise and I highly recommend it!
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26 users found this review helpful

Blueberry Waffles with Fast Blueberry Sauce

Reviewed: Feb. 23, 2006
The waffles were a 2 star but the sauce was a definate 4.5! I can't tell what made the waffles so mediocre. Maybe some vanilla and a bit of sugar would help? But the sauce was definately awesome. I also used frozen organic blueberries since the fresh ones are out of season. I will probably find an alternate waffle recipe but still use the sauce.
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25 users found this review helpful

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

Pizza Pasta Bake

Reviewed: Nov. 4, 2005
I used Rotini instead of macaroni and omitted the canadian bacon. I also sauteed the mushrooms a bit with the onion and sausage. Really, any of your favorite pizza toppings would be great in this. I'd like to try ham and pineapple with a white sauce next time. Kids loved this - tasted just like pizza.
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12 users found this review helpful

Hot Bacon Dressing

Reviewed: Oct. 5, 2005
This is your basic oil, vinegar, sugar recipe with a hint-o-bacon. What makes this dressing is what you put in the salad. I used spinach, red onion, fresh garden tomatoes, some hard cooked egg and crumbled the bacon on top instead of in the dressing. Very good.
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9 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

Texas Sheet Cake II

Reviewed: May 18, 2006
All I can say is WOW. I have never made a chocolate cake from scratch before so I don't have much to compare to, but after this recipe I wouldn't bother to find another. The only things I did differnt is that I cut the recipe in half (to serve a smaller crowd) and put in a 11x7 pan and baked for the same amount of time and used buttermilk instead of reg milk in the frosting. It was so moist and chocolaty....The only thing I might try different is to throw some mini choc chips in as well just to differ the texture and add more chocolate. My friends gave it 3 thumbs up and couldn't believe I made it from scratch! Thanks for the amazing recipe! ~
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8 users 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

Sweet Banana Bread

Reviewed: May 23, 2006
WOW. I have tried a lot of banana bread recipes and this one takes the cake...or loaf as it were. :-) The only change was I used banana pudding -the instant kind as I couldn't find any non-instant banana. To compensate for the thickness I added more milk (buttermilk actually) about 1/4 cup. I also had to cook much longer -about an hour and a half total, covering after about 40 minutes so as not to burn. Next time I will try making muffins instead and see if that cuts down the cook time. A wonderfully moist, sweeter (which I like) recipe. A++
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5 users found this review helpful

Banana Chip Muffins I

Reviewed: Oct. 5, 2005
I would've given 3 and a half for this recipe as is, but with some tweaking it is now my usual recipe for banana muffins. I too doubled the milk, put half white and half brown sugar and added some cinnamon, vanilla and a bit of banana extract. I also went to double the chocolate chips but didn't quite have enough so I also put some butterscotch chips in. Very yummy!
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5 users found this review helpful
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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

Pineapple Zucchini Bread

Reviewed: Sep. 28, 2005
What a great loaf! The flavor explodes in your mouth and is so moist! The only suggestion I have is that it was hard to tell between uncooked and moist. So I found it better to cook for an extra 10 minutes. (Mind you I added 1/2 a cup more zucchini and some coconut) -FABULOUS!!
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4 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

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

The Best Meatloaf I've Ever Made

Reviewed: Feb. 21, 2006
I thought this was a good base recipe. I adjusted the recipe slightly to make it 5 star. I used 1.5 lbs ground beef and the other half pound I used ground pork. A little extra cracker crumbs and a squirt of BBQ sauce in the meat mixture...and it's meatloaf heaven!
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3 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Oct. 23, 2005
I had a bag of small MacIntosh apples to use up. I love apple pie but I also love apple crisp. So when I found this recipe that combines the 2 I was in heaven...and even moreso after eating it!! I made it for company and everyone wanted the recipe! I tweaked it according to previous reviews - increased the first amount of flour to a heaping 1/4 cup, reduced the Allspice to 1/8 tsp and omitted the nutmeg and lemon - but that is just according to our taste. Reduced temp to 360 and cooked for 50 minutes. It cut well and stayed together wonderfully. Warmed and served it with vanilla ice cream! Excellent!
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3 users found this review helpful

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

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

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