foodlover Recipe Reviews (Pg. 1) - Allrecipes.com (18578293)

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Fluffy Whole Wheat Biscuits

Reviewed: Nov. 25, 2010
Way better than expected and received rave reviews at dinner. A better quality baking powder would probably really make a difference as well.
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4 users found this review helpful

Sunshine Toast

Reviewed: Jul. 25, 2010
I saw this recipe and thought it looked interesting...it was:) A new way to eat eggs and bread...though I have no idea why 2 TB of butter would be necessary, I used about 1 Ts.
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4 users found this review helpful

Can't Tell They're Low-fat Brownies

Reviewed: Jun. 27, 2010
Due to a strange series of events, I ended up having pureed prunes in the house. Recipe really needs to be doubled in order to even use the 8x8 pan; it makes such a small amount of batter. Follow Paradiso's review- extra TB of cocoa, only 1 TB of oil, 3/4 c of sugar. handful of choc. chips. I really want to combine the pureed prunes idea with the black bean brownies on this site. Dust with powdered sugar.
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8 users found this review helpful

Marshmallow Fondant

Reviewed: Jun. 21, 2010
There is no fault in this recipe. I'm merely an idiot and an amateur chef that needs more practice, to be sure. But the lilies that I made with this fondant were quite pretty though I must confess I am frothing with jealousy while looking at some of the pictures on here from cooks, no artists, much more talented than myself- in particular, the beautiful Easter type egg basket that's on this recipe page- goodness, that's talent.
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Jun. 21, 2010
It would be hard for anyone to not like this frosting, though why every review says to scale the recipe to 16 for a 9 in double layer cake is beyond me, unless you happen to like more frosting than cake. I scaled the recipe down to 12 and I still ended up with a tupperware full of frosting that I'm not sure what to do with. I would scale it to 9 next time, but my family tend to like only a thin layer of frosting. This frosting was great for Black Magic Cake, perfectly offsetting its darkness. The milk ratio is low, but it's hard to get the perfect consistency- the line between too little and too much milk in the frosting is so thin that while adding the milk I felt like I was doing an acid-base titration=P. Haha, dorky science joke- now that's what makes a creative review!
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2 users found this review helpful

Black Magic Cake

Reviewed: Jun. 21, 2010
The catchy name of this cake is more than just a moniker: it really was magic that the cake batter, which was pure liquid managed to provide a solid, light, fluffy cake and the cake was deeply dark colored due to the addition of coffee. I used Cafe du Monde chicory coffee and consequently the cake had a chicory taste, which some may like. The baking time for me was 30 min. While the cake was light, and fluffy, I don't think it would be very enjoyable without frosting, but chocolate cakes all tend to be fairly plain without frosting. I used cake flour and that probably helped it become even fluffier.
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Real Italian Calzones

Reviewed: Jun. 20, 2010
These have a lot of promise, though I think that they require a lot more attempts before I make really great ones. I made my first ones mostly with ricotta, but I think it would be better with 1/2 ricotta, 1/2 mozz and maybe only a full cup in total. More pepporoni and mushrooms! And for some reason it's hard to make enough with given recipe, so I scaled it to 10.
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2 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Jun. 19, 2010
IDK, but it was almost too pumpkiny. And it wasn't the smooth creaminess that I was expecting, like in pie. But I want to make it again. Also, mine was done in 2hrs or so strangely enough.
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6 users found this review helpful

Graham Cracker Bars

Reviewed: Jun. 12, 2010
Awesomeness. I'd like to experiment with using evaporated milk instead and adding marshmallows...make it a smores bar:)
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1 user found this review helpful

Green Slime Smoothie

Reviewed: May 24, 2010
Strawberries+bananas+spinach= amazing combination. I use the ingredients listed here though I tend to vary the quantities however I feel like it- I've already made 3! And I omit the honey- ripened bananas do the trick for sweetness. Really genius, I feel so healthy drinking it. I've also added blackberries and grapes!
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0 users found this review helpful

Sweet Potato Casserole II

Reviewed: Dec. 16, 2009
First time I've tried the American classic combo sweet potatoes + marshmallows. Considering I've tried sweet potatoes pretty much every other way I thought I should give it a shot. Only change was using butter, though I would suggest reducing it to 2-3 TB. Oh and I kept the recipe amount for OJ, no need to alter it. The recipe didn't make enough to fill a 9x13 for me so I used a round pan and consequently half the amount of marshmallows. Yummy overall!
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1 user found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Dec. 16, 2009
CAKE FLOUR. Other than that, followed recipe to a tee. Yes, if the cake is used decoratively, double the icing is needed. But not for taste. Best cake I have ever made or tasted, and absolutely perfect wedding cake. LOVED. oh but extremely time consuming.
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1 user found this review helpful

Barbecue Tofu Sandwiches

Reviewed: Aug. 4, 2009
So I followed 'BetteDavisLies"'s recipe more than this recipe itself. Oh well. She's right, freezing does help mucho. My tofu was already cut into 4 thick blocks so I had no choice but to cut those slices in half to get 8 patties, but it was fine:) And I only cooked 3 of those patties today, but I went head and used the whole onion, added mincaed garlic as well as sprinkling piches of garlic powder and onion powder and chilli powder when the tofu was searing. I'd say use much less bbq sauce--to taste and much, much more onion. Mushrooms would be awesome too and next time I would add some mustard to the sauce as well, for a little bite.
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Argentine Lentil Stew

Reviewed: Aug. 3, 2009
Ok, seriously, lentils+ apples+ barbecue sauce? What a combo, I was shocked. I followed the recipe so closely, I was proud of myself. Only, non-significant changes I made were to sub the veg. bouillon for a little salt, add a pinch of pepper and chilli powder, and leave all the peels on. And I used 3/4 a cup of peas, I liked the color:D Sooo yummy, and great sized servings.
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1 user found this review helpful

Pizza On The Grill I

Reviewed: Jul. 29, 2009
So I'm reviewing just the bread of course, cause toppings are up to the individual cook, ya know? Though I'll be sure to try roasted red peppers and olives eventually, yum. Well, first I want to say that I screwed up the bread in every possible way that it could be screwed up. My big mistake? I mixed up the oil quantities...instead of using the 1/4 c to brush on the bread, I accidentally dumped it in. Oops! It was fine though after I added another 2 TB or so of flour. For the oil to brush on, I used a TB of olive oil and cooked the garlic in a skillet for the oil to get the garlic flavor...microwave, really? I tried both brushing oil on the grill and not, and maybe it's because I'm using a George Foreman indoor grill, but I couldn't detect a flavor difference. And instead of just adding chopped garlic and basil, I think it's a better idea to add a lot of dried herbs to the bread. I added 1/2 a ts of garlic powder, onion powder, parsley, oregano, a pinch of dill. So lovely and seasoned, but I couldn't believe I was completely out of basil. And I think it would be a better idea to roll em out into circles first before the second rising. And seriously, this is not a tomato paste or pizza sauce, or any kind of cooked ingredient topping pizza recipe! It just screams fresh ingredients. I only used chopped tomatoes, red onions, and mozzarella. I store my extra dough in the fridge in individual zip lock bags and plan on using it up within the week.
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Oatmeal Chocolate Coconut Chewy

Reviewed: Jul. 26, 2009
I happened to have all the ingredients lying around cause I just made the Easy Granola Bars a week ago. The only ingredients I was missing to make that recipe were the sweetened condensed milk and the nuts, so thus I made this recipe, to see how it would compare. In essence, these are just a cookie form of that recipe--much richer, because they use butter in place of sweetened condensed milk and softer because they incorporate flour as well as oats. Anything with these combination of ingredients is a winner in my book, but I would say I by far those granola bars because these strike me as a little oily--3/4 c of butter may be a good idea. And make sure to sure in the fridge, in hot days, the greasiness is even more evident. I only used 1.5 c of chocolate, and used only 1/4 c of w sugar as suggested, make sure to do that. I had to use 1 c of raisins in place of the nuts. Over all, I think I would just buy the ff sweetened condensed milk and make those bars instead when a craving hits for this combo of ingredients, my absolute weakness- semisweet chocolate chips, coconut, oats, nuts, and dried cranberries or raisins. And how did anyone end up with 30 cookies? Geeze, those must have been huuggeee.Mine were a decent size, and I got 42!
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1 user found this review helpful

Lentil Loaf

Reviewed: Jul. 22, 2009
Great stuff. Didn't do the soup mix, I just exaggerated spices. Garlic powder, onion powder, dill, extra parsley, chopped onion, extra ketchup, Worcestershire sauce, chilli powder...I could have added even more and it would have only made it better, I bet. I added a layer of ketchup and barbecue sauce on top, then mozzarella cheese, then a cut up onion, and let the onion broil under the broiler for a few minutes. It only really tasted good after spending a day in the fridge...as with 99% of vegetarian food, let in sit in the fridge to let the flavors pop. I wanna add mushrooms and olives and bell peppers:]
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Easy Granola Bars

Reviewed: Jul. 19, 2009
This is my 100th review on AR:] Boy am I glad that it was a good one. I figured I should follow the recipe this time, so the only changes I had were very minor-- raisins for cranberries, reg. choc chips, fat free sweet. cond. milk, and a mixture of almonds and cashews to make up the one cup of nuts. I stored them in the fridge, and it gives them the perfect texture--just chewy enough. Many are saying that this is the best thing I've made the entire summer, and even though I would like to think that I've cooked nothing but awesomeness. this is particularly awesome. I'm adding applesauce( maybe 1/4 c or so) next time, omitting the butter, and taking it out at exactly 19-20 min. And lining the pan with wax paper. And has anyone tried using evaporated milk for the sweetened condensed? just an idea.
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3 users found this review helpful

Fluffy French Toast

Reviewed: Jul. 14, 2009
I halved the recipe, but let the bread soak too much I guess, cause I only ended up with 4 slices. Flavor was still the same as my regular, just toss milk and eggs together recipe straight out my head, so can't say I was impressed, I thought actually following a recipe for French toast( as well as adding flour) would make a difference.
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1 user found this review helpful

Fruited Tofu Curry Salad

Reviewed: Jul. 14, 2009
This is one of those use whatever you have that works recipes, I love it! I sautéed my tofu cubes after freezing for about an hour to firm up with a TB each of honey, olive oil, and curry powder. I ended up adding extra ts of curry and honey. I added freshly grated ginger while the tofu was sauteeing and now I feel like an idiot for not adding orange zest. I used nonfat yogurt, raisins in place of cranberries, cashews and almonds in place of walnuts, and used a apple and a peach, instead of grapes. I drizzled berry balsamic vinaigrette and mustard on top and mixed it in and that just made all the flavors pop. Way too strange for my family, but no matter. Fav ways to eat--with flavored Triscuits( the saltiness of the cracker and the sweetness of the tofu) and with a whole wheat tortilla, in a wrap with papaya and pineapple chunks folded in as well. whatever you do, you gotta love it!
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