mgk Recipe Reviews (Pg. 1) - (18334958)

cook's profile





View All Reviews Learn more

Lentil Soup

Reviewed: Jan. 16, 2014
This was a delicious soup! I did use many of the suggestions mentioned (doubled the garlic, basil, oregano) and used a good white balsamic vinegar at the end. I didn't have any celery, so substituted red/yellow bell peppers. I also used 2, 26 oz cartons of chicken water. I added another 8 oz. of stock at the end to thin it down. I added a can of drained corn (it would be better with fire roasted corn),some shredded chicken breast and a few shakes of cumin and smoked paprika too. Great, hearty dinner!
Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 7, 2013
This is a great recipe. I made it as written.... delicious, but not very healthy. But no one knew that my new version was good for you. The pumpkin and spices are what makes it so good (and the chocolate chips of course). I substituted white, whole wheat flour for the all purpose flour. You can always use a combination of the two to equal the 4 3/4 cups. There is way too much's not necessary. I used 1 1/3 cups each of white and dark brown sugar (I might try all brown sugar next time). I used 2 whole eggs and 7 egg whites (again, you can change the combination). I also substituted 1 1/4 cup of unsweetened applesauce plus 1/4 cup oil. And of course, I added a handful of mini chocolate chips. Delicious!
Was this review helpful? [ YES ]
2 users found this review helpful

Mom's Italian Beef Barley Soup

Reviewed: Nov. 25, 2012
This is a great, thick beef barley soup. I usually add a 1/2 bag of frozen spinach and sometimes a splash of red wine and thyme. As we are trying to limit the amount of red meat we eat, I tried this using chicken (or vegetable) stock (no bouillon) and cooked chicken or turkey (use dry, white wine for this version). It's healthy, hearty and great tasting!
Was this review helpful? [ YES ]
1 user found this review helpful

Cinnamon-Apple Angel Food Cake

Reviewed: Sep. 29, 2008
This is a great angel food cake. I think the combination of confectioners' sugar and almond extract make it unique. I doubled the amount of cinnamon in the glaze to cut down on the sweetness that others commented about. Next time I will increase the glaze by 1/2...I would have liked it to cover more of the cake.
Was this review helpful? [ YES ]
5 users found this review helpful

Tomato Barley Soup

Reviewed: Jan. 18, 2008
This turned out to be a great soup, after making some changes/additions. I was short on time so I cooked the barley separately (quick cooking) and added it right before serving. I used between 1/2 and 3/4 cup uncooked. I didn't use any water, just 2 cans of chicken broth. I added about 1 tsp. basil (the frozen from Trader Joes is better than dried), 4 or 5 shakes of chili powder and salt and pepper to taste. In addition, I used 1/2 small can of tomato paste. I wanted a thick, not broth based soup, so I pureed about 3/4 of the soup, just leaving some tomato and onion chunks. Before serving, a added about 1/2 bag of frozen, chopped spinach.
Was this review helpful? [ YES ]
2 users found this review helpful

Lemon Icing

Reviewed: Dec. 10, 2007
I'm not sure what everyone was talking about....I needed at least 6 Tbsb. of fresh lemon juice to get this to spreading consistency. Also, it was still too sweet with this extra juice. I think I'll look for something with less butter and more lemon flavor.
Was this review helpful? [ YES ]
1 user found this review helpful

Spicy Spaghetti Squash

Reviewed: Jun. 18, 2007
Great way to use spaghetti squash. I used diced tomatoes (a whole can) and 1/2 small can tomato sauce. I also added an extra tablespoon or 2 of wine an definitely cut back on the peppers. There is no reason to bake the squash. Microwave times I noticed in other reviews are too long...will produce a "mushy" squash. For a small squash, microwave about 7 minutes, face down, in about 1/4 cup water. Cover tightly with plastic wrap. Next time I will add spinach to the recipe...what could be bad?
Was this review helpful? [ YES ]
3 users found this review helpful

Amazing Gluten-Free Layer Bars

Reviewed: Feb. 7, 2005
This is a great recipe and everyone loved it (even though it was made specifically for someone on a gluten free diet). After reading the other reviews, I made several changes. Line the pan with Reynolds Release foil...they didn't stick at all. Also, I used more of the coconut on the bottom (it was more like a crust) and easier to handle.I also baked it about 10 minutes longer than indicated and that helped the bars stick together. I also added a handful of extra chocolate chips (or you can sprinkle them on top).
Was this review helpful? [ YES ]
103 users found this review helpful

Subscribe Today!

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States