Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (18269815)

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Aunt Anne's Coffee Cake

Reviewed: Sep. 13, 2010
this is a perfect coffee cake...simple to make and simple composition that makes a good "go-with." Very moist and with an excellent texture. followed the recipe exactly and turned out excellently. You could make changes by adding nuts and different spices or fruit, but this is excellent as is....
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Best Carrot Cake Ever

Reviewed: Jan. 17, 2007
After reading through most of the reviews for several of the carrot cakes on this site, I chose this recipe. I never had much luck with my previous carrot cakes--it seemed they always turned out either like pudding or too oily or just tasted funny. This cake was perfect--with a few changes. First, although this was not a change, I made sure that my eggs were creamed VERY well. Second, I exchanged half of the oil for applesauce to prevent it from becoming too oily. Thirdly, since it seemed so heavy, I divided the batter between three pans instead of the two pans and increased the oven heat initially to allow a higher rise and then decreased the heat to let the center cook without burning the edges. Dividing into three pans not only allowed the cake to be done sooner, but also provided more "drama". (It just seems more elite to have three layers instead of two.) This cake turned out very moist and yet still have a nice crumb to it. Despite adding 4 tsp. of cinnamon it really wasn't very spicy. If using a butter cream frosting, it would be perfect, but if using a cream cheese frosting or if you are looking for a spicy cake, then I would add more cinnamon and possibly some nutmeg and allspice. Try this recipe, but I would suggest dividing it into three pans instead of two to prevent it from becoming too heavy.
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5 users found this review helpful

Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Dec. 1, 2006
okay, okay I couldn't submit this with out a rating--just a nice adaptation to this recipe that is good this time of year! I substituted left over turkey for the tuna and used a green onion instead of a shallot as I am out of shallots. As per my own preferance for chicken salads, I also added some powdered chipotle pepper. YUM! This is a very adaptable recipe and I look forward to using some more left over turkey to make a new batch only this time with pecans instead of walnuts as I feel that pecans go better with turkey (and I love pecans!)
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3 users found this review helpful

Brookville Hotel Cream-Style Corn

Reviewed: Nov. 19, 2006
Going to the Brookville hotel was a special treat for my family when I was a kid. The hotel became nearly a legend mostly because of it's great down-home, Kansas food. This is a favorite cream corn by those who typically say that they don't like cream corn. I am always asked to bring this to family dinners. Easy to make!!
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3 users found this review helpful

Special Roast Turkey

Reviewed: Nov. 19, 2006
I have been making this recipe for Thanksgiving for the last several years and every time I roast a turkey. It has always turned out moist and yummy!! I usually don't make the gravy, though. Great flavors and not too orangy. It actually isn't as hard as it sounds.
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2 users found this review helpful

Zucchini Cobbler

Reviewed: Jul. 25, 2006
Very good! I read over all the reviews and was concerned about a "funky" after-taste, but did not have any. Maybe the texture is odd for some--I didn't cook the zucchini until it was all tender and the texture was like old apples, but still apple-y. I used the scaling tool for a 12-serving recipe. It basically was half the original recipe. I used 1 Tablespoon of concentrated apple juice in my lemon juice. For the "crust" and topping I used 1/2 flour and 1/2 quick oatmeal and brown sugar instead of white sugar. I was afraid that it would be too much "crust" but actually it wasn't and I can imagine it would be super fantastic with ice cream!! Thank you Don and Mary. I see that Allrecipes also has a recipe for zucchini cobbler, but haven't tried it yet.
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Zucchini Cornbread Casserole

Reviewed: Jul. 25, 2006
Just got done making this casserole. I made it exactly EXCEPT I HAD to add garlic! It isn't what I expected so that is the reason for the 4 stars other wise would have given it a 5 stars. Other reviewers were not as happy with the gooeyness (is that a real word?) but I really liked the crusty top and gooey inside--truely more casserole than spoon bread like I thought it would be. Very good flavor despite the simplicity--would be excellent with a dollop of sour cream and sliced tomatoe! I imagine it would freeze quite well to enjoy that zucchini during the cold, harsh winter...will have to let you know! :-)
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Blueberry Zucchini Bread

Reviewed: Jul. 25, 2006
Just got done baking this bread. It is a very good, moist bread. A nice way to use some of the bumper crop of zucchini and yet please those who don't necessarily like zucchini. The zucchini provides a nice moist crumb to a basic blueberry muffin-type batter. One thing, I used both aluminum and glass and had some problems with sticking.
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French Onion Soup V

Reviewed: Jul. 11, 2006
This is a good recipe, I used vidalia onions which made it pretty sweet--that is even after leaving out the sugar. I did CARMELIZE my onions, though, as I feel this is what a true FRENCH onion soup should be. Carmelizing actually causes a chemical change to many vegetables in that it changes a complex carbohydrate to a simple carbohydrat--therefore, sweetness! Carmelizing also makes things taste richer. Therefore I spent over 30 minutes frying my onions instead of the recipe's 10 minutes. There is no hard definite time in carmelizing as it depends on your cookware--I use a 9" cast-iron dutch oven because again the cast-iron provides depth to your food. I would also recommend using butter if you possibly can because margarine and oleo are oil whipped with water, so it will change your outcome and your amounts should probably be adjusted if using those. Butter has a personality of its own and when it is cooked and part of the carmelizing process it adds a whole different dimension of flavor and richness that provides a heady sumptuousness about it that oil just can't match. If using very sweet onions like I did, I would suggest not adding the sugar and using a wine that was dry and not sweet also a more bland or aged cheese or a cheese like swiss to counter the sweetness of the onions. Enjoy it like I did and Happy eating!!
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148 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Apr. 29, 2006
This was very good. I must say, though that I made changes as I thought would be good. I hate to make reviews when I made changes from the original recipe, but it does seem to be such a good base to add your own tastes to. I made the recipe MUCH larger and put in my large slow cooker. I used both mushroom and cream of celery soup, velveeta, and shredded cheddar cheese. Very good and adaptable recipe. I was afraid of putting that much milk-based products in my slow cooker, but it worked out well. The cheese burned a bit on the edges and side of cooker, but was good despite and turned out better than I would have thought!! I also added some garlic cloves and heavy cream. YUM!
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3 users found this review helpful

Scalloped Corn

Reviewed: Apr. 1, 2006
This was a good recipe, but had to bake it 20 minutes longer than stated in recipe. Good flavor--the sweetness (I used Jiffy cornbread mix and it is pretty sweet and I did not add any sugar) and texture make this an excellent side dish for a spicy or bold meat such as BBQ or a cajun shred or jerked meat. We had it with my spiced up smoked pork chops and parmesan asparagus. Yum!
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Kielbasa Stew

Reviewed: Feb. 17, 2006
Forgive me for giving a review on an altered recipe, but I thought I had tomato soup when I started preparing this recipe. When I found that I did not have the tomatoe soup, I substituted a can of diced tomatoes, a TBS of Heinz 57, and three cloves of home-roasted garlic. The Stew was great! I still want to try it with the canned tomatoe soup. I originally picked this recipe because my husband is currently on stage I of the Atkins diet. Although, he normally does not like cabbage, unless it is on a reuben, he thought this was really good! It is also good as left-overs! I really enjoyed this as well. The kielbasa adds a unique flavor without adding too much fat! Although, I have to admit, adding the sour cream really improves the already good flavor. Try it! You'll like it. Note: adding the diced tomatoes in place of the canned soup, did increase the fiber content. I agree, with several reviewers that this is more of a soup than a stew as far as texture goes.
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4 users found this review helpful

Simple Scones

Reviewed: Jan. 22, 2006
I did some experimenting today. My outcomes show that this continues to be a great recipe! I made the lemon-blueberrie variation and the cherry almond variation this morning following the recipe exactly. I also then made the simple raisin recipe only substituting non-fat plain yogurt for the sour cream and adding 1 tsp. orange zest. All three batches of scones met high reviews by all the different personalities who were at my house and sampled all three, but I have to say that actually the batch made with the non-fat yogurt was actually lighter (most likely because of less fat content) but it still remained very moist and flavorful. I will probably make all my scones with non-fat yogurt from now on. I will see how the left-overs fare and will let you all know...later note: Yes! The left overs were still quite light and moist and fluffy!! Yum!
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11 users found this review helpful

 
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