BEAR KEEPER Recipe Reviews (Pg. 1) - Allrecipes.com (1849822)

Greek Pasta with Tomatoes and White Beans

Reviewed: Aug. 10, 2011

This is great. I read others' reviews and sauted garlic/onion at the beginning, then followed directions as written, except I added the feta for the last two minutes of cooking.

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Cholay (Curried Chickpeas)

Reviewed: Jul. 30, 2011

There are some tremendously good flavours in the second onion mixture, but the first, unspiced mixture and the chickpeas unfortunately dilute that flavour unacceptably when it's all mixed together. Next time I'll season the chickpeas as i boil them (I used dried), and I'll double the seasonings overall, plus add some more tomatoes. This recipe does need salt (added 1 tsp)! Cinnamon and cloves help too. Worth trying again with tweaks.

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3 users found this review helpful

Buttermilk Cinnamon Rolls

Reviewed: Jul. 25, 2011

These taste fine, but 400 degrees F was a big mistake. I didn't even leave them in the whole time; I checked them at 15 minutes, which was too late, because they were scorched. ALSO: After rolling up the cinnamon goo inside the dough, I would suggest cooling/freezing the dough before slicing it, to eliminate mess and keep as much cinnamon inside as possible. The cinnamon can be easily doubled.

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Perfectly Moist Irish Wheaten Bread

Reviewed: Jun. 15, 2011

Just got back from N. Ireland and wanted to match what I had every day there. This was reasonably close but a little too crumbly. Next time I'll add an egg as a previous reviewer suggested, and I'll increase the sugar by a tsp if not more. I love that this bread is yeast-free.

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2 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jun. 15, 2011

Fantastic recipe. I did add 1/4 cup finely chopped red onion, 1/4 tsp cumin and 1/4 tsp garlic. Following a previous reviewer's advice, I removed the tomato seeds first. Next time I will sub cilantro for parsley.

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Lentil Soup

Reviewed: May 31, 2011

Added zucchini and used beer instead of wine - really good and the preschoolers ate it without any urging.

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Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Apr. 7, 2011

SO GOOD!!!!!!!! I made the recipe exactly as written and it turned out perfectly. Next time I'll try adding pecans, sunflower seeds, etc.

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Tangy Cucumber Salad

Reviewed: Apr. 3, 2011

This is amazing - rave reviews. Making your own dressing makes such a difference.

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Yellow Angel Food Cake

Reviewed: Apr. 3, 2011

Easy to make and I was happy with the appearance of the end product, but oh-my-goodness, it is sickly sweet. I used unsweetened raspberries to cut the sweetness, but my kids (!) still wouldn't eat it; it was THAT sweet. I don't know if cutting the sugar drastically would change the chemistry of the cake and make it fail, but that's the only way I'd try this again.

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Chocolate and Butterscotch Fudge

Reviewed: Dec. 17, 2010

I wasn't crazy about this. It lacks that pure, melt-in-your-mouth texture you can only get from butter. It's almost a little rubbery although fully edible. But if you're a bit of a purist about fudge, I'd suggest trying a more traditional recipe.

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Spicy Turkey Burgers

Reviewed: Oct. 27, 2008

Really terrific, although my husband thought the spices could be scaled back a bit.

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Carrot Rice

Reviewed: Oct. 27, 2008

easy and really good. I did add chicken boullion to the rice; next time I'll double the ginger.

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Grilled Peanut Chicken

Reviewed: Oct. 14, 2008

This is fantastic. I left out the cayenne and it wasn't missed. Like some other reviewers I added more soy sauce and a bit of water and honey. Perfect.

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Oct. 14, 2008

This is my third time making this recipe and it always turns out perfect. I am a bit fast and loose with ingredient amounts but it always works out. It made a ton of stuffing - more than a 10 lb bird could hold - but we baked the leftovers separately and they taste fine as well. I did double the melted butter and I used regular salted butter because that was what I had. Poured a whole bottle of Henckel Trocken over the turkey about halfway through and it turned out fabulously well.

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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Oct. 14, 2008

AMAZING. This is the BEST cheesecake I have ever made, and I have made many. I did increase the spices (mostly cinnamon and a little ginger) and added some pumpkin spice mix as well. I used a water bath, which resulted in a perfect, crack-free surface. For the topping I whipped cream with a tsp vanilla, a tsp sugar, a tbsp vanilla pudding powder (to help it set better) and a squirt of maple syrup. I put this all over the cake like a frosting and then sifted cinnamon/sugar through a heart cut-out to make a heart pattern on top. It turned out better than I expected! Also served on top a drizzle of a maple bourbon caramel sauce: 1/2 c butter, 2 tbsp maple syrup, 1 c brown sugar, splash bourbon and 1/2 c cream, all brought to a boil and then allowed to sit until room temp. Fabulous. Wish I'd taken a picture. Usually my desserts are not very photogenic, but this one turned out great.

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Raspberry Vinegar Chicken Breasts

Reviewed: Jul. 17, 2008

Very easy, and turned out great despite using raspberry dressing rather than vinegar (which my grocery store doesn't carry). Served it with baby new potatoes, which sponged up the sauce and were lovely.

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Emily's Famous Tiramisu

Reviewed: Jul. 14, 2008

I'm amazed that there aren't more comments about the excessive sweetness of this recipe. It's a shame, because in all other respects it is an amazing dessert - the texture, the appearance, and the underlying flavors are all wonderful. But ackkk! the sugar destoys the delicate mascarpone taste; you can't even tell it's there. Next time I will do as another reviewer suggested and halve the sugar all around. BTW, I served this to Italian friends yesterday who finished it politely but certainly didn't rave or ask for seconds. Nor did my friend whose absolute favorite dessert is tiramisu. But overall, the recipe is easy and beautiful.

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Creamy Lemon Squares

Reviewed: Nov. 22, 2007

We like lemon desserts to be very tangy, so I doubled the lemon juice and reduced the sugar to 2/3 cup. Very good and very tart. I'm going to test them on my mother-in-law this week, as she also likes her desserts really lemony.

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14 users found this review helpful