moonbirdliz Recipe Reviews (Pg. 1) - Allrecipes.com (18511729)

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High Protein Peanut Butter Balls

Reviewed: Sep. 15, 2010
Delicious, simple. These are like healthy banana truffles! I used crunchy almond butter instead of peanut butter (personal preference), added semi-sweet chocolate chips and butterscotch chips, and rolled them in a mixture of brown sugar and cocoa powder. Use really ripe bananas to let that flavor stand out! Thanks for the recipe!
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3 users found this review helpful

Cranberry Sauce

Reviewed: Aug. 3, 2010
There is absolutely no reason to buy canned cranberry sauce when this recipe is so easy and so delicious. Takes almost no time to make and could easily feed a large family during Thanksgiving. For an extra kick, I added orange zest and a dash of cinnamon. For a less intensely sweet flavor, use brown sugar instead of white, or use 3/4 cup white sugar. I have made this every year for the past five years and everyone loves it. Thanks so much!!!
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2 users found this review helpful

Brazilian Lemonade

Reviewed: Aug. 2, 2010
You really need the whole lime and zest to bring out the flavor because of the addition of the condensed milk. I made it twice; the first time, I just used store-bought lime juice and it wasn't as flavorful. Also, I have found that lemon peel does not turn bitter the way lime peel does. If you want to change this to Brazilian Lemonade and use lemons, it won't turn bitter even if served hours later.
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11 users found this review helpful

Surprise Banana Cake

Reviewed: Aug. 2, 2010
I was trying to find a banana cake or bread recipe that used as many overripe bananas as possible because I had a basket full of them! This one was great, although I did modify: I used 1 cup of brown sugar instead of white sugar; I added 1/2 cup semisweet chocolate chips in order to skip making the frosting; and I added a generous dash of cinnamon and nutmeg to kick up the hearty spice. I also nixed the salt simply because I forgot about it. Hubby loved it and he's usually very picky about banana bread/cake recipes. Thank you... still trying to figure out what the surprise part of the cake is. :-)
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1 user found this review helpful

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Reviewed: Jun. 8, 2010
Very mild and refreshing flavor. I like my food kicked up a bit, so I added about 3 tablespoons of Parmesan cheese, a pinch of salt, and a generous turn of the pepper mill. Used coarse ground dijon mustard to mix, because it adds texture and color to the dressing. I also chopped and cooked fresh asparagus in butter first before adding it to the salad. Used halved grape tomatoes because they're tastier! I also added feta cheese to the salad. All tossed together, it was simply delicious. This is my new favorite Greek dressing! Thanks!
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7 users found this review helpful

Portobello Mushroom Sauce

Reviewed: Jun. 8, 2010
I used a tawny port wine, which is milder and less sweet than ruby port wines, but still sweet. I added about 1 cup of Parmesan cheese, 1/2 cup chopped spring onion, some garlic and pepper and a dash of salt to taste. Otherwise, I followed the recipe exactly. I served this over artichoke-stuffed ravioli and it was a huge hit! The color of the sauce itself isn't appetizing but the addition of spring onion and basil over ravioli adds other colors, which helps. So rich that I would only make it to share with guests so I don't kill just my hubby and me with calories. Will definitely try this again. Thanks!!!
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6 users found this review helpful

Lemon Cream Cheese Frosting

Reviewed: Jun. 7, 2010
Absolutely delicious! The lemon zest adds a beautiful, pale-yellow tint to the frosting and the addition of fresh lemon juice is amazing. We didn't even rinse off the beaters because we had licked them clean. We topped it with a fresh strawberry glaze for a lemony twist on traditional strawberry shortcake. Absolutely perfect frosting. Thanks!
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3 users found this review helpful

Best Carrot Cake Ever

Reviewed: Apr. 17, 2007
I've made this carrot cake many times, and people agree that it is truly the best carrot cake ever. This time, I didn't have all of the ingredients on hand, so I tried some substitutions, and decided to share since the alternate ingredients turned out just as well. Instead of using pineapple, I used 1/2 cup of fresh mandarin oranges (take off all of the fibrous white skin as well) and 1/2 cup of fresh raspberries. Instead of all-purpose flour, I used whole wheat white flour. The cake didn't change dramatically, but the orange-raspberry flavor came through for me, and I preferred that to the pineapple. Also, the whole wheat bread flour gave it even more of a hearty texture, yet the cake remained moist, and I loved that. Thanks for a wonderful carrot cake recipe!
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3 users found this review helpful

Chewy Cocoa Brownies

Reviewed: May 28, 2006
Good brownies, but not very chewy, despite the name. This one's more cake-like. Otherwise, it would have been perfect. My chocolate fiend of a husband and I are still searching for that perfectly fudgy, chewy brownie. No luck so far.
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Best Brownies

Reviewed: Apr. 3, 2006
Excellent recipe! The yield was small, though, so I doubled all of the ingredients. I wanted a chewier, fudge-like brownie, so I used three eggs for a double batch, added an extra 1 cup of cocoa powder and 1.5 cups of semi-sweet chocolate chips. I then added 2 tsp of peppermint extract for a chocolate-mint experience that everyone loved. YUMMY. Thanks so much!!!!
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Lemon Sugar Tea Cookies

Reviewed: Apr. 3, 2006
Delicious, chewy cookie!!! I doubled the lemon extract and added a few drops of yellow food coloring to enhance the lemony experience, though, and also added a cup of white chocolate chips. Because of the white chocolate, I used only 1 and a half cups of sugar, and it was PERFECT. These cookies DO expand, though, so keep about three inches between them on the baking sheet. I'll definitely make them again! THANKS!
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7 users found this review helpful

 
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