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

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Zucchini Cheddar Pancakes

Reviewed: Jun. 25, 2013
These are now a weekly staple for us.
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3 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Jun. 25, 2013
This recipe is AMAZING, and so easy.
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0 users found this review helpful

Cauliflower Au Gratin

Reviewed: Jun. 25, 2013
Pretty good, although I don't really see the point of baking the cauliflower in the sauce. It ends up getting diluted by the water that comes out of the cauliflower. Much prefer to pour sauce on steamed cauliflower, and this has the added advantage of allowing portion control for those who are worried about a high-calorie sauce.
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16 users found this review helpful

Famous Restaurant Alfredo Sauce

Reviewed: Jun. 25, 2013
This was horrible. I took the advice of several reviewers and reduced the cream cheese, but that flavour still dominated, without any other interesting flavours to mitigate it. Plus it was a calorie bomb, and it's such a drag to eat something that's not just unappetizing but bad for you.
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0 users found this review helpful

Autumn Cheesecake

Reviewed: Oct. 12, 2012
The crust is perfect as is. Like other reviewers, I doubled the cheesecake part and it worked out perfectly. I did lower the heat to 325 and I let it sit in the cooling oven for 20 minutes after the cooking time ended. The key is to slice the apples really thinly so they cook all the way through. I also used a water bath. This is a good recipe but it helps to have some experience making cheesecake. I think the cooking time and temp would have been far too much for the ingredients as scaled.
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1 user found this review helpful

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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4 users found this review helpful

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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4 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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4 users found this review helpful

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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3 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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Tangy Cucumber Salad

Reviewed: Apr. 3, 2011
This is amazing - rave reviews. Making your own dressing makes such a difference.
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1 user found this review helpful

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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3 users found this review helpful

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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9 users found this review helpful

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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1 user found this review helpful

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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0 users found this review helpful

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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5 users found this review helpful

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