Robin F Recipe Reviews (Pg. 1) - Allrecipes.com (18642431)

Meringue Mushrooms

Reviewed: Dec. 26, 2009

I used this recipe to adorn a Yule Log (there's a picture among the uploaded photos) and it turned out great! I actually quartered the recipe since my Yule Log wasn't very big, so I only used 1/8 cup egg whites (which was a single egg white). Although it took a bit longer to turn to meringue consistency than it does when there's multiple eggs, it still worked fine! I ended up making a meringue caterpillar as well. The meringue is easy to work with (I used the Ziploc bag method, for easy cleanup afterward) and they tasted yummy. I tried painting some with food coloring (not mixed with anything else) and others with food coloring mixed with corn syrup; I prefer the unmixed food coloring because with the corn syrup + coloring, the dots never dry out and remain sticky to the touch. I will definitely keep this recipe and use it again!

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Buttery Rolls

Reviewed: Dec. 25, 2009

This recipe is excellent just as written. The dough is easy to work with and not sticky; I didn't even have to flour my hands. I'll be using this one again and again! :D

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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 2, 2009

The entire family, from my husband on down to our 2-year-old, *devoured* this pie. Even my autistic five-year-old, who usually avoids anything with a soft texture, asked for a second piece! It was super-easy as well. I'd never made a pie before using fresh pumpkin rather than canned, but this is going to be my regular recipe from now on!

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Lamb Chops with Balsamic Reduction

Reviewed: Oct. 17, 2009

This was SO, SO, SO good.

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Brazilian Chicken with Coconut Milk

Reviewed: Feb. 6, 2009

This was SO GOOD. I made some changes because we're a family on a budget; we bought a whole chicken, cut it into pieces and removed the skin, rubbed with the spice mixture (I reduced the cayenne to 1/4 tsp since we have small children) and then baked the chicken at 375 degrees for 40 minutes, covered with aluminum foil. For the sauce we just used one jalapeno, and we used half a can of (drained) diced tomatoes since it was mid-winter and the tomatoes in the store looked unripe. This recipe was so fantastic, even our toddler was gobbling up the chicken as fast as we could hand him pieces! I feel like inviting people over for dinner now just so I can serve them this recipe, LOL.

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Carrot Oatmeal Muffins

Reviewed: Nov. 17, 2008

I'm always looking for ways to use up leftover carrot pulp from our juicer and I decided to give this recipe a try, using two cups of pulp rather than the grated carrots. I also subbed 3/4 cup applesauce + 1/4 cup oil instead of the 1 cup oil (as suggested by other reviewers), omitted the pineapple because I didn't have any on hand, and increased the cinnamon to 2 tsps. These were wonderful! :D I'll definitely be making these muffins again and again.

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Banana Fritters

Reviewed: Oct. 14, 2008

I made this exactly as suggested except that I used two very ripe plantains rather than bananas, and I didn't bother measuring the heat of the oil - I just waited until it sputtered when I tossed a drop of batter in. :) They were awesome and much less hassle than I thought they would be!

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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 12, 2008

I used this recipe to make mini cheesecakes. I followed the directions in terms of ingredients (except I used a can of pumpkin pie filling instead of puree + spices), but then I put paper muffin cups into muffin tins, packed a little granola crust into the bottom (graham cracker crumbs mixed with butter until it can be patted down and stays in place, not crumbly), added the cheese filling until the muffin cup was 2/3 full, and then carefully spread some pumpkin pie filling over the top until the filling came to just under the edge of the muffin cup. Then I baked them for 15 minutes at 350F. They turned out awesome and didn't even need whipped cream. :) I made twelve of the mini cheesecakes and still had batter left over so I mixed the remainder of the can of pumpkin pie filling with the remainder of the cheese filling, and poured that into muffin cups (I didn't bother doing a granola crust). Those took about 13 minutes to bake (350F) and were excellent too. :) I left both tins in the oven after they were done cooking (turn off the heat and crack the door open to let the heat escape) to cool for about an hour before transferring them to the fridge.

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Dirty Piggy-Back Lamb

Reviewed: Sep. 21, 2008

This was fantastic! The only change I made was adding a large onion (sliced) - I sauteed it along with the mushrooms.

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6 users found this review helpful

Sausage and Mushroom Calzones

Reviewed: Apr. 10, 2008

My entire family liked this recipe. (We used fresh pizza dough rather than frozen bread, but that was the only modification.) Make sure to use flavorful pizza sauce and sausage, since that's where the flavor is coming from. :) Would definitely make again.

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Turkey Pot Pie I

Reviewed: Jan. 21, 2008

We make this recipe pretty often and it gets thumbs-up from the whole family, including our picky three-year-old. We often omit the baking and pie crust, and just serve the filling poured over slices of bread (like a hot open-faced sandwich). It doubles easily, if you have a lot of leftover turkey. :) Thank you for posting this!

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Sherry Apple Pork Chops

Reviewed: Jan. 17, 2008

Made the recipe exactly as written - we liked it a lot and even our three-year-old ate an entire pork chop, so it gets thumbs up from the whole family. :)

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Apple Crumb Pie

Reviewed: Jan. 12, 2008

I added 1/4c of flour instead of 2tbsp; no problems with runniness. (The suggestions to put the pie pan on a cookie sheet, with aluminum foil underneath were very helpful - I was glad I didn't get caramel all over my oven from the dripping while baking!) Also excluded the raisins/nuts, as I didn't have any on hand. Despite those omissions this recipe was wonderful! The flavor was good, the top was nicely crunchy, and the apples had a good texture. (I did decrease the sugar to 1/2c since I was using sweeter apples rather than cooking apples). There was plenty of topping, even though I made it as specified rather than doubling it. This recipe got a big thumbs-up from both my husband and I. :)

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Shortbread Supreme

Reviewed: Jan. 11, 2008

Fantastic recipe. I beat the butter for about five minutes before adding the sugar, then another eight minutes or so with the sugar added. I did end up poking holes in the shortbread with the end of a spoon and then adding some jam before cooking them, which was a lovely addition; but all on its own, this recipe produces a wonderful, not-too-sweet shortbread.

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Homemade Vanilla Pudding

Reviewed: Jan. 4, 2008

This is a great recipe! I've made it twice now, once making it as the recipe was written, and the second time I tried adding a bit of nutmeg and chopped peaches. It's fantastic both ways, although I find I end up adding an additional 1/2 to 1 tbsp of cornstarch to get it to the consistency that I like, and I reduce the sugar to 1/3 cup. As suggested by another reviewer, I just mix it all in a glass casserole dish and then cook it uncovered in the microwave, stirring every 90 seconds, for 5-6 minutes total. Thank you so much for posting this recipe, even my 3-year-old son (who hates anything soft or mushy) loves this pudding! :)

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Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 4, 2008

We love this recipe! Instead of the individual herbs, we just use 3-4 tbsps of the Creole Seasoning Blend (found on this site), and we're forced to use kielbasa due to inavailability of andouille. We add about 3-4 packages of chicken bouillon to the water, and add a large can of stewed tomatoes with liquid. We make it in the morning and add the cooked rice to the pot once all the simmering time is over, then let it sit for a few hours (LET IT SIT - it gets better as time passes). The rice absorbs the excess liquid and it ends up a wonderful mixture of flavors. This is an awesome recipe that tastes great, makes a lot, freezes well, and can be easily modified for individual tastes (even my picky 3-year-old loves it, as long as we remove the red beans from his portion). We serve it with fresh cornbread.

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Creole Seasoning Blend

Reviewed: Jan. 4, 2008

This is great, we'll be using it on a regular basis! As another reviewer suggested, we just substitute tsps for tbsps, so it doesn't make a huge batch and stays fresh. We also reduce the salt and pepper, because we prefer having more control over the salt and we like using fresh-ground pepper.

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BBQ Tuna Fritters

Reviewed: Jan. 2, 2008

These were good, my husband and I enjoyed them. (Our 3-year-old spit it out, unfortunately.) The tuna flavor is there but not strong; we did add a couple cloves of garlic and used 2/3 of the savory, which was plenty. :) We scaled the recipe up to 6 people, which was more than enough to feed two hungry adults with plenty left over for snacking; next time I'd scale it up to 4 people. We served it in whole-wheat pitas with ranch dressing, lettuce, and tomatoes.

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Toads in the Hole II

Reviewed: Dec. 31, 2007

I'm giving this five stars because fulfills all our dinner requirements: it's good, filling, cheap, and my young son will eat it without complaint. :) The only ways we change the recipe: 1- After lining casserole dish with tinfoil, spray tinfoil with nonstick spray on sides as well as the olive oil on the bottom (otherwise the dough sticks to the sides after cooking). 2- Add 1/2 tsp garlic powder to flour before adding eggs. 3- I bake the sausages for five minutes alone, and then pour the batter over it for the normal 25-30 min cooking time, to ensure the sausages are well-cooked. 4- We usually eat this topped with brown gravy (from a powdered mix) and with a side dish of peas.

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Eggnog Cheesecake III

Reviewed: Dec. 26, 2007

This cheesecake is FANTASTIC. I used helpful suggestions from the other reviewers to make modifications, and here's my advice: 1. I scaled the recipe down to 11 servings so it used 2 pkgs of cream cheese. I used one pkg of full-fat cream cheese and one pkg of light, and it still tasted wonderfully rich. 3. I added about 3/4 to 1 tsp of cinnamon and 1/2 tsp of nutmeg to the batter, subbed 3/4 tbsp of vanilla extract for the rum (I didn't have any rum on hand), and used 1 cup eggnog. 4. MAKE THIS CHEESECAKE THE DAY BEFORE YOU NEED IT (I can't stress that enough; this recipe improves with time, and the flavor is much better the second day). 5. If you're using a store-bought graham cracker crust, there will be more batter than you need to fill the crust, so look up a "crustless cheesecake" recipe and use those directions for baking the excess batter. 6. Use a water bath (I just filled a cake pan with water and put it on the bottom rack of the oven, below the middle rack where the cheesecake was). 7. When it's finished cooking, turn off the heat, open the oven door a bit, and let it cool in there for a couple hours before refrigerating. This recipe is fantastic - it's definitely going to be an Xmas staple from now on!

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