northern exposure Recipe Reviews (Pg. 3) - Allrecipes.com (18615551)

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Streusel Rhubarb Bread

Reviewed: Jun. 14, 2010
Absolutely perfect recipe...crisp on the outside, moist and great texture on the inside. We used two 9x5 pans and baked for 45 minutes. Will make this over and over again. (Be sure to use FRESH rhubarb, NOT canned.)
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3 users found this review helpful

Golden Rum Cake

Reviewed: Jun. 3, 2010
I followed others' suggestions for adding coconut , selecting rums for batter and sauce, and pan "bottom" soaking technique. Came out incredibly moist and flavorful, but just too boozy for us. Next time I will cut rum in half for sauce and simply pour over top of cake (after poking holes in top) while in bundt pan. I am also going to experiment with baking this as a pinapple upside down-coconut-rum cake (adding brown sugar and nuts and pineapple slices on bottom of pan) I think it will be more to our taste.
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White Sangria

Reviewed: Jun. 3, 2010
Wow! This one's a keeper! I primarily followed the recipe, but made the following modifications: 1. skipped the cognac and used only peach schnapps and 1 Black Box sauvignon blanc wine (equals 4 bottles). 2. Added 6 sliced fresh peaches, 2 sliced ripe mangoes, 2 pints of strawberries, 2 sliced oranges, and 2 sliced lemons. Put mixture evenly in 2 covered pitchers and let it sit in fridge for 2 days, stirring occasionally. Turned a beautiful light peachy/pink color. Served over ice in individual glasses, topped off with gingerale (3/4 sangria, 1/4 gingerale) according to individual taste in each glass. (No punch bowl) Enough for several days of drinking, so don't dilute with gingerale until serving time. I even drank a glass on day 3 without any gingerale and it was amazingly good. Unbelievably delicious! Tasted even better on the third day...and the boozy soaked fruit was YUMMY to eat.
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210 users found this review helpful

'Secret' Salad Dressing

Reviewed: May 12, 2010
Very good...a version of French dressing. EVOO is a healthy choice for oil in this recipe; however, the olive taste tends to overpower the other flavors. When using EVOO, be sure to refrigerate for at least several hours to help mesh and mellow the flavor. I will try grapeseed oil or canola next time.
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17 users found this review helpful

Cinnamon Coffee Cake II

Reviewed: May 4, 2010
I was served this coffee cake recently at a B&B and it was absolutely DELICIOUS. Yum Yum! Can't wait to make it myself! Update 10-2010: I have made this several times now. I prefer to use a bundt pan and use 1 1/2 to 2 times the streusel filling, putting about 1/3 on the bottom of the bundt pan to carmelize during cooking, with the remainder in the middle. Nothing but rave reviews from friends and family. Fantastic recipe!
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Raspberry Chicken Salad

Reviewed: Mar. 24, 2010
I added a 4 chopped hard boiled eggs. Used Del Monte mandarins and grapefruit from jars in produce section. Served with fresh baked multigrain bread on the side, and a glass of Prosecco with whole raspberry dropped in. Outstanding!
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2 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Mar. 24, 2010
Sauteed sweet onion and several cloves of garlic before adding broth. I used Progresso chicken broth instead of boullion. I also added broccoli stalks that were pulverized in the food processor along with the florets. Used 1/2 mild and 1/2 sharp cheddar. Wow!
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17 users found this review helpful

St. Patrick's Colcannon

Reviewed: Mar. 15, 2010
Great comfort food. I doubled the corned beef and added 1 T of salt and some sauteed sweet onion w/butter to add a bit more flavor. Yum.
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2 users found this review helpful

Easy Quiche

Reviewed: Mar. 5, 2010
Excellent! I made it the first time in a 8x10 rectagular pan. The second time I used mini muffin cups for more of an appetizer. I added a 1/4 cup extra Bisquick mix to each recipe. Came out great both times. This is a great recipe for customizing ingredients to your taste. And so much easier than making and filling a crust. Delicious and a keeper!
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1 user found this review helpful

Baklava

Reviewed: Feb. 22, 2010
Great recipe! I doubled the nuts and used a combination of pecans and walnuts. Quadrupled the cinnamon. Halved the butter. Used 1 1/2 times the sugar sauce recipe and cooled it in the fridge. This came out perfect -- just the right amount of gooeyness, but not too much. Felt like a healthier end product and just as delicious.
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1 user found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Feb. 20, 2010
WOW! I easily adjusted to make for 10 servings thanks to the web site's customization feature. This is absolutely delicious! I will be serving this dressing on a greek salad and serve with homemade pastitsio and a nice crusty bread this evening.
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2 users found this review helpful

Pot Roast in Foil

Reviewed: Feb. 20, 2010
Don't use the onion soup mix -yuck. Instead, give the roast (underblade chuch roast) a heavy rub on both sides with garlic powder. Slice fresh onions and put on bottom of pan and then on top of the garlic-rubbed steak. Then pour 1 can of mushroom soup on top. No water required. Cover 13x9 pan tightly with tin foil (no need to wrap the whole thing in tin foil, just the top) and bake as directed. Melt in your mouth good with amazing gravy that has real onions in it. With these changes, it gets five stars.
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2 users found this review helpful

Porcupine Meatballs II

Reviewed: Feb. 16, 2010
Great comfort food. I used ground chicken instead of beef and browned the meatballs before adding the sauce. They came out great.
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2 users found this review helpful

Raspberry Chocolate Torte

Reviewed: Feb. 16, 2010
Excellent cake. Delicious flavor combination and very pretty presentation. A keeper. I'd like to add some raspberry coolis/sauce to each layer next time, in addition to the fresh raspberries.
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Ultimate Shrimp Scampi

Reviewed: Feb. 16, 2010
Made for Valentine's Day and it was amazingly delicious! I thought the avocado would be weird, but it worked surprisingly well. YUM! Very elegant dish of fine restaurant quality. I made it exactly as directed and wouldn't change a thing. My SO would like for me to make this with reduced butter next time, but I worry it will impact the flavor. We'll see. This dish is a keeper.
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8 users found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Feb. 16, 2010
Very elegant and delicious appetizer! I used 1 1/2 ripe and juicy danjou pears. I also used gorgonzola instead of bleu cheese. Added 1/2 cup of small curd cottage cheese to gorgonzola/cream mixture in order to cut the richness of the gorgonzola. Did not add pepper. Sprinkled tarts with chopped walnuts before baking. After removing from oven, immediately added a drop of honey on top of walnuts. To die for!!!
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8 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Jan. 3, 2010
Perfect recipe...my go-to for rolled gingerbread cookies. I double the recipe and roll the dough thick so that cookies come out soft and chewy. Frost with cream cheese icing and decorate. They hold up well in the freezer.
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Sausage Balls

Reviewed: Dec. 18, 2009
Tastes better if you cut the cheese down to 8 oz instead of 16 oz.. Will take a bit longer to cook, but better sausage flavor and consistency. I also prefer to use Bob Evans Maple Sausage.
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Veal Stew

Reviewed: Dec. 18, 2009
Excellent prepared without alterations. I cooked on very low heat on stove in a dutch oven for 3 1/2 hours, then refrigerated overnight. The veal was incredibly tender and fell apart. Served over wide dumpling-style noodles with veggies on the side. Extremely delicious! Next time I will use a little corn starch or flour to thicken the gravy.
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3 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 19, 2009
Okay recipe, but doesn't quite capture the essence of a true Irish Soda Bread. Tasted a lot like a Bisquick loaf to me, although it looked nice. I'm going to keep looking for a more authentic recipe.
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