Renee Recipe Reviews (Pg. 1) - Allrecipes.com (18574636)

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Quinoa Pudding

Reviewed: Aug. 14, 2007
This was really good. As others have said, it was tart, so I added soy milk and some maple syrup to sweeten it. I also always serve rice pudding cold with maple syrup on top, so that is what I did here. Again, the maple syrup counteracted the sour taste of the raisins and lemon juice. I did feel that there were too many raisins, so next time I will cut them by half. I will also try substituting soy milk for the apple juice and subbing 1/4 cup apple juice for the lemon juice.
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26 users found this review helpful

Black Magic Cake

Reviewed: Jul. 27, 2007
It was delicious! I substituted Splenda, applesauce for the oil, and lowfat buttermilk. Yummm.
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3 users found this review helpful

Golden Sweet Cornbread

Reviewed: Jul. 26, 2007
This was amazing, but as per usual, I made a few adjustments. I found that if I used 1/3 cup Splenda, the bread was plenty sweet. I also used egg substitute, whole wheat flour, and lowfat buttermilk instead of eggs, all-purpose, and milk. I also used applesauce in replace of the oil, which added a bit of the sweetness back without making the bread taste like apples. Lastly, I stirred a few forkfuls of drained julienned sun-dried tomatoes (jarred in oil) into the mix and baked for 22 minutes. It came out perfect: moist, sweet, with a bit of a tart bite from the tomatoes. Soooo good!
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2 users found this review helpful

Yogurt Chocolate Chip Cookies

Reviewed: Jul. 23, 2007
I did thinks a bit differently to make them really healthy. They turned out puffy, chewy, and soft. I replaced all of the fat with 1/2 cup applesauce, used a little less than 3/4 cup whole wheat flour, 3/4 cup all purpose, 1/4 cup rolled oats, 2 T ground flax seeds, and 2 t fiber powder. I also used 1/3 cup brown sugar and 1/3 cup Splenda. I found that 1 cup chocolate chips was perfect and I can't imagine being able to fit any more. The best thing about these cookies is that after baking, the chocolate chips stay crunchy on the outside and gooey in the center. Heaven!
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3 users found this review helpful

Pat's Award Winning Carrot Cake

Reviewed: Jul. 20, 2007
This is so amazing and full of carrot that it almost convinces you that you are eating something healthy. Almost. For this recipe, I use 1/2 cup oil and increase the grated carrots to 3/4 cup. I also add an extra baby food jar and halve the coconut, as I'm not a big fan. Yum! Next time I'll try replacing the remainder of the oil with applesauce and see what happens.
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7 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jul. 20, 2007
I eat this like a fiend, quite literally. I even made this for my friend, who supposedly hates seafood, and I think I converted her. I skipped out on the pecans when I had company that was allergic, but if you can eat them, don't skimp. This is by far the best fish I have ever made.
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0 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Jul. 20, 2007
Health food cannot get better than this. For more nutrition, I use half whole wheat flour and replace more of the all-purpose with rolled oats and ground flax seed for a little more texture. I also cut back on the sugar, use Splenda, and replace the eggs with an egg substitute. Next time I'll try adding some seeds to the mix. I could eat these every day of my life.
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4 users found this review helpful

Little Meat Loaves

Reviewed: Jul. 20, 2007
For health benefits, I use turkey sausage w/ lean ground beef and organic ketchup (no more nasty high fructose corn syrup). I also cut the brown sugar to 1/3 cup and use 1 1/3 cups buttery crackers (organic, if I can find it). Next time I'll try this recipe using Splenda brown sugar blend and use 1/6 cup, as recommended. These are the best!
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Jul. 20, 2007
I use this all the time for carrot and pumpkin cakes. Yummmm. Sometimes I cut back on the sugar to enhance the bite of the cream cheese and it's even better!
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0 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 20, 2007
This recipe is heaven-sent. Even restaurant lasagna now pales in comparison. The only thing I did differently was to use turkey sausage to cut down the fat, fresh grated nutmeg in the ricotta, and I used noodles that do not need to be boiled. It is much easier to layer with these noodles and it is such a time saver! I do not cook the sauce, as suggested, and instead let the lasagna sit in the fridge over night. Come the next day, I simply heat it up and serve! I can't imagine it being any better.
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3 users found this review helpful

Spicy Spaghetti Squash

Reviewed: Jul. 20, 2007
This was an extremely good recipe. I ended up cutting the spaghetti squash, placing them cutside down, and microwaving them on high for about 10 minutes before scooping out the flesh. I also omitted the turkey, as I used this as a side dish for a meaty pizza. This was delicious and healthy, my two favorite things!
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2 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Jul. 20, 2007
This pie is phenomenal as it is, but I made some adjustments. Instead of 1/2 cup of butter, I use 1/2 cup applesauce and 1 T butter for more apple flavor and nutrition. I followed another reviewer's advice and mix the apples with 1 T cinnamon, a sprinkle of freshly grated nutmeg, 1 t vanilla extract, and the juice of half a lemon for a nice bite and to prevent browning. I also sprinkle a little sugar on the bottom of the crust for crisp before adding the apples and pour all of the sauce directly on the apples, not the crust. Then for the crust, which I don't take the time to do lattice-style, I make a few slits, brush with milk, and sprinkle with sugar. I then cover the edges of the crust with tin foil to prevent burning and place on a baking stone lined with foil (placed in the oven prior to baking to heat up and ensure oven temp) to help cook the bottom of the crust. After the 40 minutes at 350, I remove the tinfoil from the crust and keep the pie in the oven for 30 minutes at about 250 to help evaporate some of the excess liquid and finish cooking the edges of the crust. This is so delicious!
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jul. 20, 2007
I tried this recipe a bit differently and it was still excellent. For the flour, I used 2 cups all-purpose and 1 1/2 cups whole wheat. For the sugar, I used 2 cups white and 1 cup brown. I also added a shot of vanilla extract. In place of the oil, I substituted another cup of pumpkin puree (I loooove pumpkin). Next time I think I'll try it with 1/2 cup pumpkin and 1/2 cup applesauce because I was left with a little layer of goo on top - delicious goo, of course, but I'm sure rather unsafe with the eggs. No complaints here, though. This cookie dough lover hasn't succumbed to salmonella yet!
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6 users found this review helpful

Campfire Veggies

Reviewed: Jul. 20, 2007
This is a great snack during the day. I used 4 red potatoes instead of larger because I prefer less starch. I added frozen corn, peas, and crinkle-cut carrots and used a drizzle of olive oil (just enough to lightly coat) instead of butter and cooked for 30 minutes in a 350 degree oven. So good!
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11 users found this review helpful

Blueberry Flax Pancakes

Reviewed: Jul. 20, 2007
I followed another user's advice and used Bob's Red Mill multigrain pancake mix. However, instead of using milk I used lowfat buttermilk and subbed egg replacement for the eggs. This is even more exceptional with the addition of chopped pecans or walnuts and a blueberry compote (a couple handfuls of blueberries and enough sugar to lightly coat, simmered over medium heat until most of the berries burst and emit their juices).
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55 users found this review helpful

Blueberry Muffins II

Reviewed: Jul. 20, 2007
These are delicious, with little burst of plump blueberries running throughout. For my mix, I swirled in a dollop of sour cream with my milk, used half wheat half all-purpose for my flour, used 1/4 cup brown sugar and 1 cup white, and sprinkled in some cinnamon and freshly grated nutmeg. Next time I'll try substituting applesauce for butter. Yum!
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1 user found this review helpful

Acorn Squash

Reviewed: Jul. 20, 2007
I had this at a friend's house and knew that I must make it for myself. I thought that this recipe was really great, but I think the butter was a little much for me. Next time I'll try applesauce and see what happens. Overall, this was a great alternative to regular dessert.
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1 user found this review helpful

Sour Cream Chocolate Frosting

Reviewed: Jul. 20, 2007
This was a great recipe basis. However, I like chocolate frosting to be SUPER chocolatey and not very sugary at all. So I used much less sugar (to taste) and melted two oz. unsweetened chocolate with a handful of semisweet chips and a tab of butter. I then added this to the frosting, making it dreamily rich and intense. To bring out the chocolate flavor even more, I stirred some instant coffee with a bit of water (one could also mix it with the extract) and added to taste. The result: sinfully rich and uber chocolatey frosting that holds its shape and is perfect on Chocolate-Zucchini Cupcakes (also on this site). It couldn't get any better.
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187 users found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Jul. 20, 2007
These were sooo yummy. By accident, I added double the amount of chocolate, but no complaints here! It made it even better. I also added a little extra zucchini and walnuts. Next time I'll try replacing the oil with applesauce and the flour with whole wheat. This is also fun to see what I can slip by my finicky older sister, who has sworn off most vegetables, as they are "disgusting". Ha! We'll just see how she stands up to these goodies.
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4 users found this review helpful

Cinnamon Mocha Cupcakes

Reviewed: Mar. 3, 2007
These cupcakes were amazing and really satisfied my chocolate craving. However, I felt as if the frosting was too sweet and not enough coffee flavor came out, so it took me a while to adjust the amounts. Overall, though, these cupcakes were excellent.
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3 users found this review helpful

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