cando91 Recipe Reviews (Pg. 1) - Allrecipes.com (18403430)

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Kale Soup

Reviewed: Aug. 6, 2014
Had to cut this recipe in half and it still made enough to feed us a few times (3 people). I used beef stock as a base that's what I had on hand, kept one whole onion and 1 can of Garbanzo beans (no waste) and 1/2 all other ingredients. Added a can of unsalted diced tomato and a small yellow squash (to use it up). Used chourice. My husband loved it. WHooohooo!
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Blueberry Pie

Reviewed: Aug. 23, 2012
This was very easy to make and the taste was incredible. I added more cornstarch after reading what others had written (5Tbls.) It was too thick for my taste and I will use 3Tbls. next time. I also added 1tsp. of lemon juice and cut the sugar to 1/2 cup. I will definitely be making this again because the taste was out of this world.
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Cranberry Nut Bread II

Reviewed: Jan. 25, 2012
We loved this. The orange flavoring was just right. I only had two small oranges and was only able to squeeze 1/2 cup of juice but it was still perfect. I also added 2 tbls. of veg. oil to make sure the bread was moist.
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3 users found this review helpful

Apple Pan Betty

Reviewed: Jan. 23, 2012
This is a quick, easy, great tasting desert. I use it alot when I need a quick desert. I have made it quite a few times and we prefer it made with raisin bread.
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4 users found this review helpful

Key Lime Pie VII

Reviewed: Jul. 19, 2011
This was so easy! We loved it. I squeezed out enough juice in ony 6 limes. Baked it a little too long waiting for the bubbles to surface and burst but it still came out great. Next time will cook for 10-12 minutes. Thanks for something quick and easy to make which is great for hot summer night.
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2 users found this review helpful

Perfect Summer Fruit Salad

Reviewed: Jul. 5, 2011
Although this was good I thought there was a little too much of a vanilla taste and next time I make it I will cut back and add it a little at a time until I find the right amount for our taste.
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12 users found this review helpful

Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

Reviewed: Jun. 6, 2011
Sorry, didn't care for this. Two adults rated it 3 stars and one adult a 2 star. I followed the recipe exactly. The roast lost it's meat flavor and all we could taste was spices.
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6 users found this review helpful

Blueberry Pudding with Lemon Cream Sauce

Reviewed: May 25, 2011
I made this exactly as written. Loved it. I will cut down on the cinnamon next time. We loved the lemon cream sauce and I will double the amount next time I make it.
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6 users found this review helpful

Haddock Au Gratin

Reviewed: May 21, 2011
This was very easy to make and my family gave it a 5. It is very rich and I won't be making it too often but we happen to have "just caught" fish and wanted to try something different. It is cheesy but the taste of the fish shone through I followed the recipe exactly but next time will add a teaspoon of garlic for a little extra taste.
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: May 6, 2011
I made this with the left over ham from Easter dinner. I also used the left over mashed potatoes. This was really thick. I added dill and oregano for a little zip and I had to use celery salt seasoning (no celery). I didn't add any salt and I think the garlic mashed potatoes I added gave it a little more ooph! The family couldn't eat enough of it. Great way to use up the leftovers from Easter.
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6 users found this review helpful

Best Spinach Dip Ever

Reviewed: Apr. 25, 2011
I made this exactly as written and my family loved it.
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2 users found this review helpful

Slow Cooker Salisbury Steak

Reviewed: Apr. 6, 2011
I have made this twice. Once using cream of chicken soup and once using cream of mushroom soup. We like the mushroom better. I too think this is salty but it is still great. Next time I buy the dry onion soup I will try to find one with less sodium. This will probably help. i diluted the sauce by adding more water than was called for and I think this also helped decrease the saltiness.
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6 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 12, 2011
I made this exactly as written and we loved them. These are lighter and fluffier than the pancakes I am used to making but my pancake loving husband said they are a ten in his book.
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2 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Mar. 7, 2011
I made this using a pork tenderloin. I made a pocket by slicing through the middle and stuffed it with the ingredients stated in the recipe. I coated it with the leftover bacon grease instead of olive oil then seasoned with salt and pepper. I inserted a meat thermometer and took it out of the oven when it read 165 degrees. I baked it at 400 degrees and it came out very moist and deicious.
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3 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Mar. 4, 2011
Very good pie. I used 1 can of evaporated milk the second time I made this and used milk to make up the difference and liked that better. I didn't scald the milk either....waste of time. Very easy to make.
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8 users found this review helpful

Easy Pie Crust

Reviewed: Mar. 4, 2011
I was short on time and needed a quick and easy pie crust. I looked up Easy Pie Crust on AR and this came up. Yeah! I took others advice and lowered the salt and added 4 tsp of sugar because I was making a custard pie. I was pleasantly suprised that this crust was flakey and tasted suprisingly good. I have already passed this on to my mother who is skeptical but willing to try it. I can't wait to hear from her. I only gave it 4 stars because it just barely made a pie crust big enough to use on an 8 inch pie plate.
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2 users found this review helpful

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Reviewed: Jun. 27, 2010
I used a ritz cracker seafood stuffing on top of Cod before I wrapped it in Phyllo dough (needed to use up stuffing) This was an excellent recipe and except for the stuffing which we thought made it even better I made this as written.
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1 user found this review helpful

Foolproof Rib Roast

Reviewed: Jan. 8, 2010
I'll admit I was skeptical, but I made this for our Chirstmas Eve dinner party. The day before, I infused the roast with garlic and made a paste of oil, garlic, and parsley to layer on top. On the big day I let the roast come to room temperature and then put it in the oven. I followed the instructions and I didn't peek but I did have my fingers crossed. It was perfect! I have always seared the meat before putting it in the oven (what a pain) and I will never do it that way again since finding this recipe.
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2 users found this review helpful

Sour Cream Coffee Cake II

Reviewed: Jan. 8, 2010
I made this exactly as the recipe is written. It was very good. Then I made it substituting 1/4 cup white suger with 1/4 cup brown sugar into the filling and I liked that even better. I had a hard time spreading the batter just like other readers said but thanks to the suggestion of dampening your hands and spreading the layer by hand it made the job a lot easier. Next I will try adding fruit to this and maybe 1/4 tsp vanilla. Still it is a very good recipe as is and easy to make.
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3 users found this review helpful

Fast Chicken Soup Base

Reviewed: Nov. 8, 2009
This is a great base and never fails me. It's quick easy and once you add your favorite chicken soup ingredients its terrific. I always use garlic, 1tbls. and add alot of celery, onions, and carrotts with just a small amount of white rice. I only use low fat boullion (no water) and it comes out great every time. Good for what ails you old fashion chicken soup!
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1 user found this review helpful

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