Megan L Recipe Reviews (Pg. 2) - Allrecipes.com (18411052)

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Megan L

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Sweet Potato Gnocchi

Reviewed: Oct. 28, 2009
I subbed butternut squash for the sweet potatoes, and just put some butter and romano cheese on it when it was still hot. Delicious, melt-in-your-mouth goodness.
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2 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Oct. 19, 2009
DELICIOUS! Nothing else to say!
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1 user found this review helpful

All American Apple Pie

Reviewed: Oct. 19, 2009
Was this recipe easy? YES! I followed it to a T. Was it tasty? Mostly. Was it what I expected? Not a bit. The filling was dry after baking- just cooked apples and spices, inside an odd, goopy, slightly salty crust that never crisped-up like a pie crust. Not bad, really, just not great.
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3 users found this review helpful

Easy Apple Cinnamon Muffins

Reviewed: Oct. 19, 2009
I made this recipe for my two toddlers for breakfast, so we skipped the crumb topping. Also, we cannot do dairy here, so I subbed apple juice for the milk. I also added 1/2 cup ground flax seed meal. I filled the cups 2/3's full, and the recipe made 12 muffins. They were very small, but delicious and fluffy.
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 19, 2009
Delicious and TOO easy. I made it to frost a cake made with this recipe.
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1 user found this review helpful

Pumpkin Fudge

Reviewed: Oct. 17, 2009
AMAZING! I followed the advice of a few reviews the first time I made it, and reduced the amount of sugar- BAD CHOICE! It was sticky goop that never set up. Delicious goop, but not fudge. It sounded so amazing that I couldn't give up. I tried again a couple days later, and followed the recipe to a T. PERFECTION! It's so sweet, so rich, and so pumpkiny! My sister is the eternal fudge critic, and even SHE raved about it. This is definitely becoming a permanent fixture in our holiday season!
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12 users found this review helpful

Bread Machine Bagels

Reviewed: Apr. 23, 2009
AMAZING! I've tried bagel recipes before, and they just didn't turn out well. I followed this recipe to a T, aside from omitting the egg wash and poppy seeds. They were a little crisp on the outside, and fluffy on the inside. DE-LISH! I put them in an air-tight container, and they were great the next day for breakfast as well.
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1 user found this review helpful

Penne Primavera

Reviewed: Apr. 9, 2009
This was a good recipe. I'm only giving it 4 stars, because I had to do a fair bit of tweaking by taste to make it a tasty dish. A great base, but a little off. Good thing it is open for tweaking in any direction. I had to add 2x the vegetable broth, and simmered the complete dish for twice the amount of time at the end for the pasta to be edible. I used whole wheat penne, used TWO big garlic cloves, and left out the cheese, making it a delicious vegan dinner, with a bit of tweaking on the flavor.
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2 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 8, 2009
This recipe was truly fantastic. I made a couple of changes, simply because of what I had on-hand. I used turkey ham intead of pork, and vegetable bullion cubes instead of chicken. These beans were fantastic while hot and fresh, but I left them in the crockpot, turned off, overnight, and they were even better this morning! The sauce thickened up, so they're the texture of baked beans, with chunks of meat and fantastic flavor. Definitely making this super-simple recipe again!
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1 user found this review helpful

The Best Banana Bread

Reviewed: Dec. 24, 2008
I've tried many banana bread recipes, both new and classic, but this one was perfect. Simple and flavorful. I've made it twice this week alone! We don't do margerine, so I subbed butter. I also like adding ground flax to my baking, and 1/2 cup added to this recipe was perfect. I also put my bananas in the food processor and really puree them until they're thin and light. Makes for even fluffier bread and muffins. For muffins, I baked 30 minutes instead of the hour for the bread.
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2 users found this review helpful

Red Velvet Cake

Reviewed: Dec. 17, 2008
I made this cake for the first time a couple weeks ago. It was just ok. I followed the suggestion of several reviews and used the Cream Cheese Frosting II recipe instead of the one here, because so many people disliked the recommended frosting. Overall, the first try was ok. I cooked the cake for the full 30 minutes. Not a good idea. It came out dry, crumbling and bland. The cream cheese frosting is what gave the cake some flavor. I'm giving this recipe five stars because the second time I made it, it was AMAZING! I followed the recipe to a T, but used Hershey's Special Dark cocoa powder, and baked the cake for 20 minutes. Perfect! I also used the original frosting recipe. I followed the directions exactly, and was VERY dissapointed that it came out looking like curdled milk, even though it tasted good. I decided to stick to it and whipped the frosting with my beaters on high speed while I turned the bowl by hand. It took a good fifteen minutes of mixing, but when I was done, it was the lightest, fluffiest, smoothest, richest frosting I've ever made. Such a unique, but delightful cake! I do wish that the author would have added important details like the mixing necessary for the frosting, considering he/she was SO strict about every OTHER little detail. ;-)
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30 users found this review helpful

Chocolate Crinkles II

Reviewed: Oct. 29, 2008
Awesome. I have been using this recipe for the last three years and they're always perfect. I do a few subs to make them perfect our way: -Sub extra dark cocoa -Sub butter for the oil -Sub peppermint extract for the vanilla and double the amount They taste like and soft and perfect Andes Candy in cookie form.
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0 users found this review helpful

Penne Pasta with Spinach and Bacon

Reviewed: Oct. 13, 2008
EXCELLENT dish! I was trying to find a way to use up my fresh baby spinach before it went bad, and this was perfect. I made a few substitutions to make it work for us, like whole wheat pasta, and three diced, fresh tomatoes, uncured, nitrate-free bacon, and added 2 green onions to the sautee. The green onion added an excellent extra dimmension of flavor, without being over-powering. I also sauteed the spinach with the bacon/tomato mixture, to avoid a gritty texture often found in wilted spinach. We also added a sprinkle of parmesean and romano cheese over each serving. SO good! Even my 21-month-old loved it!
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1 user found this review helpful

Ciabatta Bread

Reviewed: Jul. 28, 2008
What a fantastic, simple recipe! The first time I made it, I followed the recipe exactly. It really wasn't runny our soupy like many people have said and the recipe predicted, but the texture turned out perfectly, so I'm not worried. Instead of two large loaves, I split the dough into 6 equal loaves, which ended up being PERFECT for sandiches. I've since begun substituting 1.5 cups of whole wheat flour to give a little extra 'healthy,' and making the total amount of flour 3 1/2 cups (and extra 1/4 cup). Still turns out excellent, and doesn't change the texture a bit!
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1 user found this review helpful

One Egg Lemon Pound Cake

Reviewed: Jul. 13, 2008
The best pound cake I've ever made or even eaten! I nixed the milk and lemon extract, and substituted fresh-squeezed lemon juice (same amount as milk), and zested the lemons used. I've made it twice already, and gotten raves each time- once from my uber-picky brother-in-law, and again from my impossible-to-please mother-in-law. Lemony, light and delicious!
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1 user found this review helpful

My Crab Cakes

Reviewed: Jul. 13, 2008
These were fantastic! To make them more flavorful without adding salt (we eat low-sodium), I used 2x the crab meat and green onions, nixed the salt and pepper, and a little extra Old Bay. Savory and delish! Also, after sauteeing the green onions I just dumped everything together in the food processor. It made very smooth cakes that held together well because there were no lumps, so nothing fell apart in the pan. We're definitely making these again!
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0 users found this review helpful

Cornbread Muffins II

Reviewed: Mar. 4, 2008
This recipe was pretty good. We like a sweet cornbread, and after reading the other reviews, I did some tweaking. I used 1/2 cup sugar, added 1 tsp vanilla extract, and put a pinch of shredded cheddar cheese on top of each muffin before baking. They came out very nicely, and went well with the chili I made to accompany.
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2 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Jan. 16, 2008
This is a good recipe. I modified it a little bit to make it low-fat and safe for my toddler with soy and peanut allergies. I replaced equal amounts of organic all-natural applesauce for the shortening, and 1 cup raisins & 1 cup coconut for the 2 cups of chocolate chips. They came out sweet, fluffy and sooooo yummy. Next time I'll use 1/2 cup less sugar because of the natural sweetness of the sugar, though.
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1 user found this review helpful

Italian Wheat Rolls

Reviewed: Nov. 26, 2007
This is a fabulous recipe. I halved the recipe, then made 6 large sandwich-size rolls instead of 12 dinner rolls. They were a touch dense, but nothing a little extra rising time for larger rolls wouldn't cure. My mistake. Anyway, the rolls were SO tasty all on their own, but with some pulled chicken and barbeque sauce, they were DIVINE! This is going in my recipe box.
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17 users found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: Oct. 4, 2007
SOOOOO yummy. I substituted 1 cup of butterscotch chips for 1 of the cups of chocolate chips, so there was one of each. It was SO good. Rich and chocolatey with a little something extra. Perfect!
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1 user found this review helpful

Displaying results 21-40 (of 49) reviews
 
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