phishgurl Recipe Reviews (Pg. 1) - Allrecipes.com (18541301)

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Sweet Potato Pie VIII

Reviewed: Sep. 28, 2008
Once again I've messed around with this recipe right from the start, so I have no idea how it would have come out in it's original form. The inclusion of the 2T lemon juice is worth 4 stars all by itself. Genius! My variation; 1 40oz can of Yams, no butter, a 12 oz can of no-fat evaporated milk instead of milk and whipping cream, 1/2 c brown sugar 1/4 c Splenda instead of white sugar, 1 T cinnamon, 1/2 t mace, 1/2 t nutmeg, 3/4 t cloves, 1 t ginger (or more of any or all of the foregoing, to taste, the desired outcome is a highly spiced gingerbread flavor). This is far, far better than any pumpkin pie although it doesn't have the dense texture for which I was originally looking. Next time I'll double the quantity of yams and add another egg, adjusting the sugar, lemon juice and spices accordingly aiming for a 2-pie yield. If you prefer a fluffier pie seek no further.
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27 users found this review helpful

Love Soup Mix in a Jar

Reviewed: Sep. 22, 2007
This will be a part of our gift giving again this Christmas. I customised it for my husband's men's bible study partners last year and remained it Brotherly Love soup. It made a great gift. Try processing dried tomatos with the seasoning in a food processor. The resulting seasoning mix can be pressed into a circular cake and used as a layer in the jar. This year I plan to further modify the seasoning mix to include freeze-dried refried beans and "tex/mex-ify" the herb blend. I'll add dehydrated corn and black beans to the dried lentils etc. My hope is to turn out a southwest chili-style version and rename the outcome Sopa Agape Noche Buena (Holy night brotherly love soup) or something like that.
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24 users found this review helpful

Cracked Wheat Buttermilk Bread

Reviewed: Sep. 1, 2008
Wonderful basic formula on which to hang variations. Lent itself beautifully to revision back to old school methods. (Am I the only person to dismiss bread machines with a sneer? As long as I have a large bowl, strong arms and a flat surface I don't need a bread machine. Know what is the absolute best place to raise bread except on the coldest days? It's the backseat of a parked car.) ;-}E
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5 users found this review helpful

Asparagus and Mozzarella Stuffed Chicken Breasts

Reviewed: Jul. 20, 2010
Quite good. Tends to be a little too bland, but it has lovely textures. The fresh asparagus stayed crisp even after the 40 minutes it took for the breast meat to be cooked through. 'Thinking it will be better with more cheese than the 1/4 cup called for and possibly a little something creamy spread over the asparagus before cooking. 'Even a good quality Ranch dressing might work.
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3 users found this review helpful

Cranberry Streusel Pie

Reviewed: Nov. 15, 2009
Top notch! Even my husband who doesn't approve of high-calorie desserts succumbe to this pie. I cut the sugar in half, substituting a 1/8 of a cut of Nu-Stevia, in both the cranberry filling and the steusel topping. Used pecans instead of walnuts. This is a KEEPER!
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3 users found this review helpful

Banana Peanut Butter Bread

Reviewed: Sep. 22, 2007
I was looking for a recipe to customize. This one tolerated my tinkering beautifully. The results, a very pretty medium brown loaf filled the kitchen with an elusive blend of banana and p.b. smells. The first slice was not too crusty (can be a problem with freshly baked quick bread), finely crumbed, moist not not at all too sweet. My modifications were, 1/4 c butter, 2/3 c honey instead of white sugar, 2/3 c super chunk p.b., 1/2 c roasted peanuts, cinnamon & vanilla extract 1/2 t ea. All processed in food processor. A great recipe! Wonder if I could substutute applesauce for banana?
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3 users found this review helpful

Easy Lemon Bars

Reviewed: Jul. 13, 2011
As published, it's a 4 star recipe, pretty good & ridiculously easy. Once the numerous reviewer recommendations are incorporated, it's a 5+ star delight. What I did: coarsely shredded rind of 1 lemon added to crust mixture. 1/4 c sliced almonds added to reserved top crust mixture. Combined 1/4 c fresh lemon juice w/ low fat cream cheese, 4 oz tub of lemon yogurt, 11 drops of NuStevia extract to filling. Bake as directed.
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2 users found this review helpful

Annemarie's Lemon Bars

Reviewed: May 1, 2011
dry and not tart at all. 'must've done something wrong.
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2 users found this review helpful

Peppachocs

Reviewed: Dec. 18, 2010
tsk tsk I forgot to mention that you need to pre-heat oven 350 degrees. My bad
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2 users found this review helpful

Dark Chocolate Cake I

Reviewed: Jul. 28, 2010
Beautiful texture, dense and moist. I cut the sugar to 1 1/2 cups. Made the cocoa(1 1/2 cups of special dark cocoa) mixture with coffee, sweetened that mixture wi/ a tablespoon of NuStevia extract. Added cinnamon and a hint of chili pepper to make it a Mayan dark chocolate cake. Est muy bueno!
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2 users found this review helpful

Roasted Rosemary Cauliflower

Reviewed: May 30, 2010
This rocks! Added chopped garlic, but in every other way left it exactly as described. Fabulous will make often!
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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Jan. 30, 2010
Very nice, particularly for Americanized pallet. 'Not the baked, more austere Celtic sort at all. Hence only 4 stars, although my family enjoyed it, as will my friends from the southeastern states. It's a totally dependable recipe if what you want is a rather sweet, wet, creamy pudding. I substituted 1t stevia for sugar, added 1/2 t nutmeg to the flavorings and omitted the raisins as a nod to my guys' preferences.
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2 users found this review helpful

Michell Jenny's Challah

Reviewed: Dec. 25, 2009
A wonderful dough; I confess I subverted it to the making of sweet rolls pinwheeled with raisins and nuts, cinnamon and brown sugar. It performed beautifully as a vehicle for all that tinkering. Thank you! Next time I'll restore it to its proper function as a braided loaf. 'Soon!
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2 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 17, 2008
I've reviewed Aunt Teen's fudge before. But I have to pay homage once more. It is the most dependable, rewarding fudge recipe I've ever used. Cooking the marshmallow creme makes a much richer, more finished taste, less raw than fudge made by adding marshmallow creme after cooking the sugar and evaporated milk. Moreover, from this recipe was born my own embarrassingly well received Maple Walnut fudge. To make it, substitute white chocolate chips for milk and semi sweet chocolate chips, substitute dark brown sugar for white sugar, increase the salt to 1/2 t. Add a T or so of Mapleine (imitation maple flavoring, or other maple essence of your choice) instead of vanilla. Add a cup of chopped walnuts. It is to die for if I do say so myself.
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2 users found this review helpful
Photo by phishgurl

Cranberry Hootycreeks

Reviewed: Sep. 22, 2007
These mixes were a blessing to my Christmas season in so many ways: inexpensive and satisfying to assemble and give, beautiful in their jars on my counter decorated ready to be given, delicious baked, flattering when the rave reviews poured in after they were received and eaten...I can't praise them too highly. I'm gathering jars and formatting the recipe labels for this Christmas. It gives me a rich feeling just knowing I have this gift already picked out for so many on my list.
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2 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Mar. 30, 2013
This is awesome, although I agree with many other reviewers; either pre-cook the carrots or be prepared have to cook them in the oil a lot longer than 10 minutes. I like them parboiled in a 1/4 c of water, with 1t ea dried parsley and rosemary. The herbs stick when the carrots are drained and compliment the flavors of balsamic vinegar and sugar. Shallots sauteed in the olive oil added before that sugar, are nice too, if you have them.
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 2, 2012
Too flat, too crunchy no matter whether or not I have fresh C of Tartar/Baking Soda. Not the snickeriest of doodles if you ask me.
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Mar. 17, 2012
Amazing, I would never have expected this to be so popular with my finicky family. Aside from substituting Elk cut into the 1/4 x 2 inch strips, marinated for 1 hour in a 4/1 water-balsamic vinegar, 1T sugar, dried thyme, bay leaf mixture I would not dare change anything. Mustard who would EVER have thought that could make such a tasty difference. Thanks Donna, your recipe has helped me immeasurably.
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1 user found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Mar. 10, 2012
Very good, needs a larger streusel to batter proportion, or I'd have given 5 stars. Nice texture and wonderfully fast to put together. Try it w/lemon zest & dried blueberries in the batter.
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1 user found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Oct. 15, 2011
Wicked good! Used a little Pecan Maple granola in the and 1 c chopped walnuts in the crumb topping with 1/2 t of ginger, a dash of clove, and 1 t of cinnamon. Spiked the sour cream mix with another 1/2 t of nutmeg & pored over 1 c golden raisins and 4 c of chunked Granny Smiths. I hate it when I love my own cooking this much. It's just not modest, but this pie, even while it is still warm, is fabulous. I love whoever it was that originally posted this one. 'Can't wait to take one to church for Sunday-before-Thanksgiving feast. I will OWN all my sister-in-Christ's dessert contributions. It's wrong for me to look forward to that, I know, but...
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1 user found this review helpful

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