Basg Recipe Reviews (Pg. 3) - Allrecipes.com (18667316)

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Oil Pie Crust

Reviewed: Jan. 10, 2013
This isn't flaky like butter/margarine based pie crusts, but it worked nicely for a quiche.
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3 users found this review helpful

Easy Swedish Apple Pie

Reviewed: Nov. 29, 2012
Delicious! I incorporated reviewers' advice and made the following changes: - Added cinnamon, nutmeg, and cloves to the apples - In the crust, replaced half the regular sugar with brown, and added a splash of almond extract. I also used oil instead of butter and it was fine. Thanks for a winner.
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5 users found this review helpful

Plum Buckle

Reviewed: Aug. 24, 2012
Just had a slice out of the oven and this was bursting with fruity goodness. It uses a LOT of plums, so you may want to cut to 6 cups. Butter can be replaced with oil, and oil and sugar can all be cut by 30% without affecting taste in the least. This would be fabulous hot with vanilla ice cream.
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4 users found this review helpful

Chocolate Frosting I

Reviewed: Aug. 16, 2012
A nice basic frosting, albeit a little grainy. Like others, I upped the cocoa to 2/3 cup, and used only 2.5 cups confectioner's sugar.
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3 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jul. 30, 2012
This is good! I woke up a little late, so I only had an hour to marinate the meat, but this marinade still lent amazing flavor to our steaks. I didn't bother with the blending (dirty as few things as possible is always my rule in the kitchen), cut the oil to 2 T., and added a generous spoonful of minced fresh garlic instead of dry.
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4 users found this review helpful

Peach Wrinkle

Reviewed: Jul. 26, 2012
A nice way to enjoy peaches for dessert. I used an additional peach and added a splash of vanilla. It came out tasting a bit eggy, so next time, I'd probably just use one egg, or one egg and one white.
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8 users found this review helpful

Crispy Chicken Strips

Reviewed: Jul. 21, 2012
I loved the idea of baking rather than frying. But unfortunately, my husband and I found these dry and fairly unappealing. The kids, though, enjoyed them.
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1 user found this review helpful

Zucchini Soup I

Reviewed: Jul. 8, 2012
What a soup! The flavor is incredible, and the consistency perfect. My kids, who usually won't touch zucchini, wanted thirds. I used olive oil instead of margarine, and did all the sauteing in the pot rather than dirty a frying pan. My zucchinis were small so I used four potatoes. Shredded cheese makes the perfect garnish for this winner.
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2 users found this review helpful

Lemon-Lime Mousse

Reviewed: Jul. 7, 2012
Light and luscious. My kids really liked this. I used soy milk to make this dairy free and freshly-squeezed lemon juice, which I highly recommend. I didn't have limes so just used extra lemon juice and peel and it was excellent.
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1 user found this review helpful

Golden Yam Brownies

Reviewed: Jun. 29, 2012
Excellent! To make this a little healthier, use 1/2 cup oil and 1/2 cup applesauce, and cut both sugars to 3/4 cup. For more flavor, add 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg, and 1/2 cup of raisins. If you don't like overly flat cake, make one and a half times the recipe for a 9x13.
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1 user found this review helpful

Citrus Turkey Roast

Reviewed: Jun. 29, 2012
Moist and flavorful. I cooked it for 9-10 hours and it was fine. If you want to make this into a full meal, add onions, carrots, and sweet potatoes. Yum.
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1 user found this review helpful

GA Peach Pound Cake

Reviewed: Jun. 18, 2012
I had a lot of overripe fruit so I decided to make this cake. I used a combination of peaches and apricots - the apricots actually were tangier and tastier than the peaches. To make it a little healthier I substituted the butter with 1/2 cup oil and 1/2 cup applesauce and no one could tell. Overall, a nice, moist cake, just a little bland. If I'd try it again, I'd use more fruit.
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4 users found this review helpful

Grandma's Peach French Toast

Reviewed: Jun. 11, 2012
I had some leftover challah and some overripe peaches so this was the perfect recipe for me. Like others, I cut the brown sugar - no more than 2/3 cup is needed, used 6 eggs and 1 1/2 cups of milk. It was too much liquid - next time I'll use just 1 cup. I also soaked the bread before adding to the pan. This tasted more like bread pudding than French toast, but it was good and the peaches added a nice twist.
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7 users found this review helpful

Left Over Spaghetti Lasagna

Reviewed: Jun. 9, 2012
This was quick and easy - nothing spectacular, but filling and good.
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2 users found this review helpful

Fettuccine Alfredo V

Reviewed: May 27, 2012
Excellent - rich, creamy, and utterly decadent.
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2 users found this review helpful

Country Barbecued Chicken

Reviewed: May 13, 2012
This sauce looked great, but I didn't want to grill. I combined the sauce ingredients (omitting the butter) in a frying pan and brought them to a boil, the added 1/2 cup water to make a thinner sauce. I cut the chicken breasts into chunks and added them to the sauce. I cooked about 10 minutes, until chicken was done. I served it over rice and my family loved it!
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3 users found this review helpful

Bar-B-Que Sauce

Reviewed: May 9, 2012
Excellent! We marinated wings in this sauce for several hours and then grilled them. They got rave reviews! I used 1 tsp. prepared mustard instead of mustard powder, minced garlic instead of powder, and omitted the hot pepper sauce.
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3 users found this review helpful

Evin's Indian Apricot Chicken

Reviewed: May 7, 2012
This was my first foray into Indian food and it was delicious.I subbed the white vinegar with cider vinegar, the lime zest with lemon zest, and the hot pepper sauce with red pepper. I served it over rice with broccoli on the side and and the whole family enjoyed it.
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3 users found this review helpful

David's Yellow Cake

Reviewed: Apr. 28, 2012
Fabulous, moist cake! I used oil instead of butter, orange juice instead of milk, and 2 whole eggs and 4 egg yolks instead of 8 yolks. My only difficulty with the cake was the it produced a thick crumb and sometimes the crumbs got mixed in with the frosting. But it still made an birthday cake.
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2 users found this review helpful

Buttercream Icing

Reviewed: Apr. 28, 2012
A nice, basic buttercream frosting, spreads nicely. I needed to make mine milk-free, so I used 1 c. margarine instead of the shortening and butter, and it worked well. Beware - some vanilla extracts will give the frosting a light brown tint. If you're coloring the frosting anyway it doesn't matter, but if you want it to be pure white, you're better off using vanilla sugar.
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6 users found this review helpful

Displaying results 41-60 (of 675) reviews
 
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