RAISIN1 Recipe Reviews (Pg. 1) - Allrecipes.com (18328208)

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Chicken Pot Pie IX

Reviewed: Feb. 24, 2011
A keeper! Used 9 oz. cubed perdue shortcuts and pillsbury (unroll) crust, boy did this make it easy. I found the mix plenty moist, perhaps it was because I only had 9 ounces of chicken, but honestly I don't think I could have fit more mixture into the pie pan. Per others suggestion I prebaked the bottom crust for 5 minutes prior to adding mixture. There really is no need to change a thing on this one.
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4 users found this review helpful

Frosted Pumpkin Bars

Reviewed: Mar. 2, 2008
Very, very good. I love the idea that it is lower fat and not too sweet. I am not a huge fan of pumpkin flavor usually (I think it can be overpowering at times) but these would be one of the exceptions. The cream cheese frosting added just the right amount of flavor and sweetness. I didn't add the lemon zest to the cream cheese frosting because I didn't think it needed it. Update: I have since doubled this recipe- bake entire recipe in a 13x9 for an additional 10 minutes or until inserted toothpick comes out clean.
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16 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 21, 2014
35 minute bake time when using 2 9" round cake pans and it was more than done!! I omitted the coconut (daughter doesn't like) and added a total of 3 cups of minced carrot. Although the cake is delicious as made, for those who prefer a bit less of a textured cake you might want to skip the walnuts and/or raisins. Also, I never add more than 1/4 cup of oil to any recipe, this recipe called for 3/4 cup (yuck)...I subbed 1/2 cup of unsweetened applesauce and it was divine! Cream Cheese Frosting II from this site was perfect on this cake. Moister as of day #2.
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1 user found this review helpful

Finnish Kropser (Baked Pancakes)

Reviewed: Jan. 21, 2011
So simple and so good. Baked 400 degrees 30-35 minutes in a 13x9 pan.. Only change I made was adding 1 t. vanilla. This is not a pretty dish but it is very flavorful for something so quick to throw together. Served with powdered sugar.
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1 user found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Apr. 5, 2008
Very Tasty. I tried to make a bit healthier and I substituted Pepperidge Farm Whole Wheat Swirl Cinnamon Raisin bread. I also only used 1/4 cup of butter. The recipe was still very good and I would make this way again. However, I have made this recipe with the full 1/2 cup of butter and regular Cinnamon Raisin (not whole wheat) and I must say it is better that way. I guess it depends on if you feel like being a little naughty or not. I did quickly soak bread in the egg mixutre prior to layering onto the apple mixture and poured the excess over the bread afterwards. This assures it is not too dry.
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1 user found this review helpful

Pumpkin Cake III

Reviewed: Sep. 24, 2011
Loved these! As others suggested I used 3/4 cup of oil and 1/2 cup of applesauce and you won't know the difference. I made 24 cupcake/muffins and baked for 20 minutes. Topped with a halved recipe of 'Cream Cheese Frosting II' by Janni (there are 2 on this site). These will be made often!! Update: Made as 2 9inch cakes and baked 30 minutes.
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5 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Jul. 1, 2008
5 Stars for the aroma of this glaze alone. I served over 'Double Chocolate Brownie Cake' from this site. I too microwaved, no need for the stove top.
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1 user found this review helpful

Banana Pudding IV

Reviewed: Jul. 4, 2011
I made this without bananas (they had gone bad) and it was still very good. I used reduced fat cream cheese and skim milk and you would never know. The recipe was a bit sweet with a whole can of condensed, you may want to cut back if you don't like your desserts overly sweet. Update: Made again and with the bananas this time and only 1/2 can of cond. milk. This recipe would be great w/ a layer of chocolate pudding to mimic Italian ice box cake. Next time...
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4 users found this review helpful

Banana Crumb Muffins

Reviewed: May 12, 2008
Very moist. The sugar crumb topping adds just the right amount of sweetness. Next time I will try with some chocolate chips. This recipe is a keeper.
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0 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Feb. 19, 2014
For such a simple recipe, an awesome turnout. I added 1/4 teaspoon of old bay seasoning to the butter mixture. FABULOUS! These biscuits reheated very easily with one toast cycle on my toaster oven.
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0 users found this review helpful

Gelatin Poke Cake

Reviewed: Oct. 24, 2009
Very light and simple to make. A great summer dessert for sure.
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Cheesy Hash Brown Bake

Reviewed: May 31, 2009
I served this for dinner along with grilled chicken and shrimp instead of as a brunch side dish. This recipe can be served either way. Very simply to throw together, I always like that. I used 1 can cream of potato and 1 can of cheddar cheese soup. Reduced the sour cream to 1 cup and the parmesan to a 1/2 cup (the calories were adding up) but used the full amt of cheddar. I also added a dash of onion powder and pepper too. Kids loved!
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Chuck's Favorite Mac and Cheese

Reviewed: Jun. 7, 2008
Kid Favorite! I substituted approx. a 1/2 sleeve of crumbled ritz crackers for the bread crumbs. I just smashed them in a plastic bag and mixed with the melted butter. Also used fat free sour cream. I think this is a great take along dish for parties and such.
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2 users found this review helpful

Black Magic Cake

Reviewed: Apr. 12, 2009
Ultra moist, dense, and chocolatey! The only substitution I made was using 6 oz. of vanilla low fat yogurt and 2 oz. of fat free half and half for the 1 cup of buttermilk that I did not have. Frosted with 'Luscious Buttercream Frosting' from this site. Cake can be crumbly when frosting, I popped in the freezer to firm up prior to frosting.
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1 user found this review helpful

Mushroom Cheddar Batter Bread

Reviewed: Jul. 29, 2010
I loved this recipe! My only substitution was zucchini for the mushrooms since this is what I had on hand. I will definately make this again and try with different veggie combos.
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3 users found this review helpful

Half and Halfs

Reviewed: Feb. 13, 2009
What a neat idea. Why didn't I think of this before? I made exactly as stated except I baked for 14 minutes at 350 degrees. The recipe made 41 generous sized cookies. I made for a kids school event and they were gone immediately.
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1 user found this review helpful

Chocolate Earthquake Cake II

Reviewed: Nov. 8, 2008
YUM! Important note: I only used 1 1/2 cups of conf. sugar because that is all I had on hand. There is absolutely no reason to use more than that. It was plenty sweet enough. I also cut the butter back to 1/4 cup (1/2 stick) since I was using less sugar. I saved approx 1 cup of cake batter to pour over the cream cheese mix to make is look more appealing and to stop the spillage others referred to. If served warm this recipe would be great with hot fudge and/or carmel poured over it. However, the next day the cream cheese mixture really tastes much better when chilled.
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Brownie Delight

Reviewed: Jul. 5, 2008
Awesome! My Husband says 10 stars. Although I do think the recipe over does it on the whipped topping required so I cut back to a total of 4 cups. I used 2 cups in the cream cheese mixture and 2 cups only for the topping. According to the cool whip packaging 16 oz (the large tub) = 6 cups. As the recipe states using 2 cups in the cream cheese mixture would mean that the remaining cream would equal 4 cups for the topping. That seems like too much. I think this is why others have commented on too much whipped topping. I sprinkled mini chocolate chips on top instead of the nuts. I can't wait to have another piece!
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6 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 2, 2013
Simply Awesome!! Didn't change a thing, will be making again and again.
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Pecan Surprise Pie

Reviewed: Dec. 2, 2013
Don't change a think, simply yummy! As with any cheese cake type dessert, make a day earlier for full flavor.
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0 users found this review helpful

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