HCookV Recipe Reviews (Pg. 1) - Allrecipes.com (18501383)

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Overnight Blueberry French Toast

Reviewed: May 10, 2014
I used thick-cut white bread (worked really well!) and a mix of half fresh and half frozen blueberries. It turned out really yummy! I also used the entire amount of cream cheese and double the amount of blueberries (both inside and on top, in the syrup). Next time I plan to mix/whip the powdered sugar into the cream cheese first, as others have suggested. The cheese was too cheesy, too savory, for a French toast dish. I did run into the problem of my dish not being fully cooked in the middle. Not sure what happened, as I put it in for an additional 10 minutes, too.
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2 users found this review helpful

Celyne's Green Juice - Juicer Recipe

Reviewed: May 9, 2013
This is awesome! I actually would add a lot more spinach and kale, because even a cup doesn't make much, and it really doesn't change the taste that much. Either way, great juice! Thanks!
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4 users found this review helpful

American Chop Suey II

Reviewed: Jan. 8, 2012
I'm sorry, but this was not good at all, and it was entirely due to the sauce (soup). It would have been much, much better if we subbed a high-quality tomato sauce in place of the soup. The soup just made it inedible, and I'm a pretty easy-to-please person. This is my only one-star rating on this site thus far.
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2 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 9, 2011
Holy sugar, Batman! I am known for my sweet tooth, but this was just ridiculous. Had I known, I would have cut the sugar amount in half -- at least! You need some to counteract the acidity of the tomatoes, but a 1/2 cup is what you'd put in cookies, not tomato sauce. I had to add almost a cup of cooking wine and tons of salt, and they still didn't mask the overwhelmingly sweet taste. I thought the rest of the recipe was pretty good, so next time I'll add more olive oil (there was no olive flavor at all, and you'll note that many pros use olive oils in their tomato sauce to give it a rich flavor). I did take another reviewer's suggestion and used only one 6-oz. can of tomato paste and added a 15-oz. can of tomato sauce. Also, I used no water. I can't imagine adding water! If anything, I would sub it with cooking wine (or drinking wine). Why waste flavor on water as an ingredient?
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2 users found this review helpful

Sarah's Applesauce

Reviewed: Dec. 5, 2010
This is the perfect consistency and sweetness. I used four Honey Crisp apples, and it turned out delicious. I also mashed them with a potato masher while still hot; I don't think it mattered. I may try Splenda next time, but I'm sure it won't taste as good.
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5 users found this review helpful

Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Nov. 21, 2010
This is delicious! However, my cake did not cook all the way through. I left it in for 1 hour and 20 minutes, AND I let it cool in the oven for three hours afterward. I never opened the oven. I then put it in the refrigerator for three hours. It never cooked in the middle, and my oven is only a few years old. Also, I have had Italian cheesecake from an Italian bakery, and it had far more ricotta. However, this was still a great cheesecake, even though it wasn't what I was expecting. Overall, I give this four stars because of the failure to cook properly and the texture, which was more American than Italian.
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3 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 23, 2010
I made this with kosher "veggie crumbles" instead of the ground beef and kosher vegetarian "sausage, " and it turned out to be delicious. Next time, I would add more onions and garlic, leave out the added 1 tbsp. salt, and make 1.5 times the cheese filling. Other than that, it was delicious!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Sep. 25, 2010
I don't even like pumpkin pie or most pumpkin-flavored food, but my sister made these tonight, and they are amazing. The pumpkin flavor is very light. The texture is soft and cake-like. She made these exactly as directed with the exception of the walnuts, and I can honestly say that these are the first pumpkin-flavored baked goods I'd even go near. They are just wonderful!
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Homesteader Cornbread

Reviewed: Mar. 28, 2010
This recipe was very moist and a great consistency; however, I felt that it had too much of a flour taste and not enough corn taste. I did beat the final batter for five minutes, which made the bread rise very nicely in the oven. Also, I used plain, low-fat soy milk to make the recipe non-dairy. I think if I ever made this again, I'd definitely add more corn meal and less flour. I just couldn't get over that flour taste. And I might add some honey or brown sugar in place of some of the white sugar. This recipe was good but not great. Thanks, though!
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1 user found this review helpful

Buttery Corn Bread

Reviewed: Jan. 3, 2009
I didn't really care for this one. The funny thing is, I made it because I saw reviews about how people liked the fact that it was cakey and sweet. I have a huge sweet tooth and love cakes, so I thought it would be perfect for me. Unfortunately, it barely had any corn flavor at all, and the flour made it incredibly dense and heavy. I was not a fan. It didn't taste like cornbread at all, to be honest. If you want to make a great cake-like cornbread, I recommend mixing 1/3 yellow cake mix with 2/3 cornbread mix. The cake flour keeps it light, while the cornmeal helps retain that corn flavor.
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1 user found this review helpful

Blonde Brownies I

Reviewed: Jan. 3, 2009
This recipe was good, but I ran into a couple issues: One, there was WAY too much vanilla extract. I tasted the batter before I cooked it, and already it was very alcoholic tasting from the extract and tasted that way even after baking. I'm not a fan of a very strong alcohol taste in my brownies. Second, they took forever to bake. My oven is not even two years old, so I know it's not the oven. The recipe calls for a bake time of 20-25 minutes; 45 minutes later, the brownies were still runny on the inside. I had to keep them in about an hour. Other than that, it was a decent recipe. Just watch your vanilla! Definitely taste the batter before adding the entire amount called for.
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1 user found this review helpful

Amusement Park Cornbread

Reviewed: Mar. 21, 2006
Instead of regular flour, I used a small box of yellow cake mix (2 cups). Also, I made it in a loaf pan and cooked it for 45 minutes or so. (When I made it in a regular pan, it didn't cook that well.) It's amazing how a pan shape can completely change the end result! At any rate, when made in a loaf pan, this is amazing cornbread!
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1 user found this review helpful

 
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