nucook Recipe Reviews (Pg. 1) - Allrecipes.com (18340188)

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Peanut Butter Cup Cookies

Reviewed: Jun. 4, 2012
They were good but I'm not as enthusiastic as everyone else. I didn't think the cookie part was quite sweet enough. I had to use skim milk because that's all i had so maybe that made a difference. RE mini muffin pans vs just a cookie sheet: Definitely use the mini muffin pan. I didn't have enough room in my mini muffin pan for all the dough so I made some on a cookie sheet (used the small cookie scooper for both). The mini muffin pan makes a nicer presentation and the dough doesn't break when you insert the frozen PB cup
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Double Tomato Bruschetta

Reviewed: Jan. 4, 2011
So amazingly delicious. I used one can (I think it was a 14 oz can) of petite diced tomatoes instead of the 6 romas and fresh basilTasted fresh and delicious. I made it the night before a party. Sprayed sliced baguette with olive oil Pam and broiled and served it with the bruschetta on the side so people could help themselves. No need for cheese.
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3 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jan. 14, 2008
I used a whole jalapeno and they were quite spicy, just the way I like. I'll be using this recipe again and again.
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Lemon Lover's Pound Cake

Reviewed: Jan. 14, 2008
I'm not a huge pound cake fan but I received a lot of compliments on this dessert when I served it at a party. I beat the softened butter and sugar for about 8 minutes and it still never got "light & fluffy"...in was very crumbly. Not sure if that affected the taste.
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Chile Relleno Casserole

Reviewed: Oct. 15, 2007
Great recipe. Love that it's simple! After reading some of the reviews I decided to add a package of taco seasoning to the meat and onions but *yikes* I didn't have any. I decided to use the Taco Seasoning I from this website. I browned the meat, added the onion, then simmered for 20 min with 2 T of taco seasoning and half cup of water. I used FOUR cans of whole chiles (because one wasn't enough to make a full layer) and 3 cups of cheese. I used two cans for the first layer (sliced in half and spread out), then 1.5 cup cheese, meat mixture,1.5 cup cheese, 2 more cans of chiles, and egg mixture as directed. I'm so glad I added extra cheese. It was an attractive casserole and I think I'll bring it to my next potluck. My husband and I liked it a lot but I think I might add diced chiles to the meat mixture so make it hotter. Served with Spanish rice and Tapatio sauce & sour cream on the side. I'll give it 5 stars when I can make it hotter.
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Banana Crumb Muffins

Reviewed: Sep. 16, 2007
Delicious and simple. I managed to goof up the topping. Maybe I don't understand the concept of cutting the butter. My topping was very grainy...not coarse...even after I added more butter. After reading some of the reviews, I baked the muffins without the topping and added it during the last 5 min. My topping didn't burn at all. I think I'll stick to this method but I need to work on perfecting my topping. Family was crazy about them!
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Chicken Florentine Casserole

Reviewed: Sep. 12, 2007
My husband love this and I thought it was pretty good. I followed someone else's suggestion to cube the chicken and saute it in a pan with seasoning salt and garlic (I added the garlic here instead of the sauce). I made the sauce as directed except used skim milk since I didn't have half and half. I also added a couple of splashes of white wine. I then layered as directed using one bag of frozen spinach and part of 1 can since the frozen wasn't enough to layer the bottom. The frozen was much more attractive and I swear I could taste the difference...next time I will make sure to have more frozen...canned spinach was ick! I I'm not crazy about bacon so I only used 1/3 cup. I used about 3 cups of mozz cheese baked as directed but used the broiler for the last couple of minutes so that the cheese was nicely browned. Good leftovers. I think it will be a 5* next time because I won't use canned spinach.
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Whipped Cardamom Sweet Potatoes

Reviewed: Nov. 27, 2006
I prepared this for Tday and it was delicious. I actually made it the day before which worked out well. Every year I forget the diff between yams and sweet potatoes but now I know that the orange/red ones are the way to go. I had made sweet potato pie so I really didn't want a syrupy marmellowy side dish. This did the trick. It reminded me of the sweet potatoes I used to get at an upscale restaurant. I think I overcooked my shallots but they were still good. I served them on the side because I figured the kids wouldn't want them (I was correct). Thanks for the yummy recipe. I'll be making them again.
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Turkey Tetrazzini II

Reviewed: Nov. 27, 2006
Liked it but didn't love it. I was thrilled to have a new way to use my leftover Thanksgiving turkey other than soup or sandwiches. I made some adjustments after reading some of the other reviews but I still found it a tad on the bland side. I used large elbow macaroni because I think it holds cream sauce better. Since I'm still traumatized from washing so many dishes on Tday I made the sauce in the same pot that I had used for the pasta which worked well because there's a lot of sauce and it made it easy to mix everything all together. I used unsalted butter because I thought the chicken broth would have enough salt but now I'm thinking I should have used regular butter. I subsituted one cup of half and half for the milk (and used a cup of reg. milk). I sauteed 1 sm onion and 3 cloves of garlic in EVOO in a separate pan, then I found a small can of mushrooms so I threw that in too (sure wish I had more, they're a nice touch. When I tasted the sauce it was bland so I added pepper and seasoning salt. Kept testing it and kept adding more salt; then added all of my sauteed ingredients to the sauce with the turkey & pasta. For topping I mixed parm cheese, seasoned bread crumbs and melted butter. Cooked at 400 for 20 min like someone else suggested. It's pretty good. I'll have to experiment with it again. I love the idea of using up the turkey so I feel pretty satisfied. I'm hoping tomorrow it will taste even better once the pasta absorbs more of the flavor.
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Down Home Macaroni and Cheese

Reviewed: Nov. 17, 2006
Loved it! Fantastic and easy recipe. I used to make Patti LaBelle's Over the Rainbow mac n' cheese. This recipe is much easier, has less ingredients, and tastes better!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Nov. 17, 2006
Delicious!!! I added fresh shaved parmesan during the last few minutes of baking.
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Roquefort Pear Salad

Reviewed: Nov. 17, 2006
LOVE the salad. I would've given it 5 stars but the lettuce got soggy when I tossed it. Anyone else experience this problem? Maybe next time I'll just put the dressing on the side.
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Baked Dijon Salmon

Reviewed: Aug. 2, 2005
Excellent! I used walnuts instead of pecans...other than that I kept everything the same. I'm not a salmon fan but this I really liked.
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