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

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Hearty Vegetable Lasagna

Reviewed: Apr. 6, 2003
this was totally great. Added spinach, celery, zucchini, stewed Italian style tomatoes and a splash of balsamic vinegar to the sauce; with the extra liquid it was able to simmer longer so the flavor really developed. Everyone at dinner loved it.
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163 users found this review helpful

Cheesy Potato Soup II

Reviewed: Mar. 19, 2004
Worked well with the following changes: cheddar instead of processed cheese (are you kidding?), green onions, garlic, salt, pepper, chicken broth instead of some of the water, and some worcestershire sauce. Didn't use as much butter either. Next time will use sharper cheese but less of it, and add a bit more worcestershire so the soup is tangy without being too fatty.
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91 users found this review helpful

Mushrooms and Spinach Italian Style

Reviewed: Jun. 3, 2004
Too much vinegar ... also, the ingredient order doesn't seem to work. Next time I'll add the wine early, let it simmer a bit, then add the spinach at the last minute with a splash of balsalmic - that way the spinach won't lose all its volume.
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51 users found this review helpful

Scottish Oat Scones

Reviewed: Dec. 28, 2001
Subbed maple syrup for some of the milk and they turned out okay. A bit dry, though - not sure what they were lacking. Then again, perhaps I was too drunk to appreciate them fully.
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20 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

Highland Toffee

Reviewed: Oct. 22, 2006
Four stars for the original, FIVE for this recipe with the following modifications: - butter instead of oil (yum, why wouldn't you?) - four minutes extra in the oven - milk chocolate melted on top - half an hour in the freezer before cutting
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15 users found this review helpful

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

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

Easy, Cheesy Zucchini Bake

Reviewed: Oct. 22, 2006
Not bad. I added garlic, oregano, basil and onion powder, and subbed cheddar for the Mexican blend, and might add spinach if I make it again. I realize this totally takes the recipe in another direction, so I am going to try it again and add peppers, cumin, chili powder, etc. All in all, a good basis.
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8 users found this review helpful

Gingerbread Bears

Reviewed: Dec. 21, 2001
These look great but are lacking in flavor (I used half molasses & half corn syrup; perhaps all molasses would have been better). My gay lovers definitely thought they needed some more spice.
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6 users found this review helpful

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

Apple Cheddar Cheese Pie

Reviewed: Oct. 22, 2006
It was impossible to roll the crust to the desired thinness without it falling apart, and I was hesitant to add more water for fear that it would be tough. So it was a bit thick and doughy - scone-like, our tasters said. I wouldn't make this again ... the cheese/apple combo is a little weird.
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5 users 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

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

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

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