Rachel M. Recipe Reviews (Pg. 2) - Allrecipes.com (18428257)

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Rachel M.

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Chocolate Mint Candies Cookies

Reviewed: Dec. 19, 2007
These are fantastic. I've made them twice, once following the recipe with melted chocolate chips and once using a cocoa-based substitution for a 12 oz bag of chips. Instead of the chips, I used 3/4 cup of cocoa, 3/4 cup plus 2 Tablespoons of sugar, and 1/2 cup of butter (shortening would also have worked, and maybe vegetable oil as well, though it might have messed with the texture; I'll have to test it). I melted the butter and sugar with the rest of the recipe and added the cocoa powder right before removing from heat, stirring very well to avoid those powdery lumps. No discernable difference in the final product. Have used and will continue to use in my Christmas gift-giving.
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Delicious Pumpkin Bread

Reviewed: Dec. 11, 2007
Okay, so I made some healthy changes. First, I used entirely whole wheat flour. I prefer to use King Arthur White Whole Wheat flour for most of my baked goods rather than the traditional whole wheat. To be honest, I couldn't tell the difference. I also subbed applesauce for half of the oil. When substituting whole wheat flour for white, it's important to make sure not to skimp on moisture; the whole wheat absorbs more moisture, which can leave your baked goods dry. I used extra-large eggs (all 4), and put a tiny bit more applesauce in, maybe a tablespoon or two. As did most, I added more spices, and decreased the sugar. I almost doubled the cinnamon and nutmeg, but also added about 1/4 teaspoon cloves and a sprinkle of ginger. I used brown sugar, about 2 1/4 cups instead of 3. I used raisins instead of nuts. After all these changes, I got a moist, flavorful pumpkin bread that I would feel very comfortable giving away as gifts. Healthy to boot; if one were so inclined, they could probably get away with making it with egg whites and Splenda too, hence making it very low-fat and sugar free. Maybe I'll try that next time.
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Amazingly Good Eggnog

Reviewed: Nov. 20, 2007
I've never made egg nog from scratch before, nor had I ever had a homemade version, so I couldn't say how this ranks in that category. I CAN say that this was better than my favorite brand of store-bought. It had a richer flavor, I can control the sweetness (I don't like it quite as sugary), and best of all, it tasted fresh. I'm saying this just from my test-version where I made one serving for myself. I'm going to try to make this for Thanksgiving so that my whole family can give it a shot. Hope I'll have time; if not, I'm sure I'll have many other opportunities this year. Yummy!
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Toasted Garlic Bread

Reviewed: Oct. 26, 2007
I really, really liked this, and I made a few "personal preference" changes. I used half olive oil and half Smart Balance spread for the fat mix, and next time I think I'll use a higher proportion of olive oil. It worked great, and it's much better for you than straight butter! I also used a little more garlic, and omitted the cheese. Looking forward to making it again!
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Turkey Burgers

Reviewed: Oct. 25, 2007
These were great! I DID make them a little thinner, thereby making 8 patties instead of 4 and omitted the salt (soup mix had enough). Very tasty, and my husband agrees!
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Roll-Out Cookies

Reviewed: Oct. 25, 2007
I really liked this cookie. It was really, really easy to make, and the dough was perfect to work with. Like other reviewers, I used almond extract for the lemon, but I think lemon would have worked well also. They were very tasty and buttery, and the dough never fell apart. One trick I used was to roll out the dough on parchment paper, then cut out the cookie shapes, and then peel away the remaining dough rather than try to lift the shapes, and transfer the whole sheet of parchment to a cookie sheet. I read that tip from a reviewer on another recipe, and it worked GREAT. So easy! I reused the same two pieces of parchment paper for each batch baked. Instead of the glaze, I added 1/2 teaspoon of water to an egg yolk, divided the mixture into 3 small bowls, and tinted them yellow, orange and red. I then painted this mixture on my cookies BEFORE baking. I made brightly colored autumn leaves, and my kids were thrilled! Next time I might use the glaze, though. I think I made the egg yolk mixture too thin, and it looked a little patchy on the cookies. Happy baking, everyone! UPDATE, 12/18: I made these with the lemon extract, and it's a perfect, gentle lemon flavor. Excellent.
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Teriyaki Marinated Chicken

Reviewed: Oct. 25, 2007
This wasn't bad. Probably not my favorite way to eat chicken, but it had a lot of flavor, and it was pretty moist even though I overcooked it. Next time I'll try using fresh pineapple juice, marinate it for a day, chop up some fresh garlic and put a little grated ginger in. That should liven it up a little. My husband and kids liked it.
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Orange Roughy Parmesan

Reviewed: Oct. 4, 2007
I liked this a lot; it's SO simple and SO tasty, especially for the time it takes to prepare/cook it. I used cod instead of orange roughy. I might try replacing the butter with olive oil next time for the "good fat", but as it was, it was super.
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Teriyaki Salmon

Reviewed: Oct. 4, 2007
Nice flavor, even after only 1/2 hour of marinating. I might add a half a teaspoon or so of brown sugar next time to add a dash of sweetness, and I think I'll use fresh minced ginger and garlic to boost the intensity of the flavors. In my electric oven, the broiling time was too short; my steaks needed an extra few minutes to flake. I think next time I'll do fillets.
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Rich Chocolate Frosting

Reviewed: Oct. 4, 2007
This was delicious! Like many people, I cut the recipe in half for a layer cake. I didn't add quite as much sugar as the recipe stated (4 cups instead of 4 1/2) so as to give it a nice dark chocolate flavor, and so I didn't add quite as much milk. It does make a lot, but that ended up being good for me. I added too much liquid to my cake recipe, and it fell apart as I was taking it out of the pans (4-5 pieces per layer; a disaster). This was enough frosting for me to patch the cake (no small task) and still make it look presentable. This will probably be my new chocolate frosting recipe.
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Fish Chowder I

Reviewed: Sep. 26, 2007
I'm afraid I could hardly taste the fish at all. Maybe it was because I used thick-cut bacon, but it tasted more like "Bacon-Onion-Potato Soup" than fish chowder. Sorry; maybe I'll try again with more fish and less bacon, or put some clam juice in with the potatoes.
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3 users found this review helpful

Terrific Turkey Meat Loaf

Reviewed: Sep. 20, 2007
This was really good, even though I made a lot of changes. I didn't have any bran, and I didn't have breadcrumbs, so I used whole oats instead and it worked fine. I added some dried basil, oregano and thyme, and left out the olives and pepper because I didn't have any. Next time I might try a red pepper. My husband really liked this, and it's healthy to boot! I'll likely make this again.
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Acorn Squash

Reviewed: Sep. 20, 2007
Delicious! Sometimes I use honey or maple syrup instead, with less butter because of the liquid. Mmmm. Good winter treat. Nutmeg works well too, depending on your mood; just a pinch so it doesn't overwhelm.
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Baked Dijon Salmon

Reviewed: Sep. 20, 2007
This wasn't the best, but it was pretty easy. My husband told me he'd eat it again if I made it, but wasn't too enthusiastic.
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Beefy Baked Ravioli

Reviewed: Sep. 20, 2007
For whatever reason, the brand of ravioli I used was gross. HOWEVER, that did not stop me from appreciating this easy, filling meal. Very basic and good for a weeknight.
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Hummus III

Reviewed: Sep. 20, 2007
Good, fresh tasting hummus. I added extra olive oil while blending to give it a smoother texture, otherwise it would have been quite thick. All in all, I was quite pleased, and I'll probably make it again.
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Melt - In - Your - Mouth Shortbread

Reviewed: Sep. 20, 2007
A little too powdery for my taste, even after waiting a day as suggested by another reviewer. There are better shortbread recipes out there, next time I'll try something else.
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Get-Well Custard

Reviewed: Sep. 20, 2007
I have made this several times, both with whole and with skim milk, and sometimes cutting down on the sugar. It can be pretty watery, and sometimes my texture is a little spongy, despite precautions. But the taste is all there. Maybe if cream were used instead of milk it would be a little creamier, but then I couldn't feel good about eating it for breakfast.
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Creamy Broccoli Soup

Reviewed: Sep. 20, 2007
I really enjoyed this, even though I let the milk curdle by boiling it. Once in awhile I get broccoli-cheese soup at a local restaurant and this is just as good. My kids wouldn't try it, though; I think it was too "green" for them. :) I thought the cheese was necessary, though; I tasted it before adding the cheese, and thought it was rather bland.
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Peanut Butter Noodles

Reviewed: Sep. 17, 2007
Did anyone else notice that this tastes almost exactly like Oriental Flavor Ramen Noodles? I really did expect more from this recipe, but my husband said he actually preferred the taste/texture of the ramen noodles. Sorry; probably won't make again.
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