Linda Recipe Reviews (Pg. 1) - Allrecipes.com (18693019)

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Linda

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Pear Zucchini Bread

Reviewed: Sep. 9, 2010
Very good and moist bread. I did not follow recipe exact because I wanted a lower sugar/lower fat bread. I also used 2 cups of whole wheat bread flour and only 1 cup of white. I reduced the brown sugar to 1/2 cup and I used 1/4 cup of honey and a 1/4 cup of Agave instead of the white sugar. I also used Egg Beaters instead of eggs to reduce the fat. I did not have oil so I used butter instead but only a 1/4 cup and it was perfect, no more oil or butter is necessary really. I had Asian pears so I used 2 grated which equaled 1 cup and I used 2 cups of zucchini because I had a lot to get rid of. This was perfect. I drained the grated pear only because they were so juicy and made a lot of juice. I love nutmeg so I added about a 1/2 tsp and in the future would reduce the pumpkin pie spice to just 1 tsp. I also added a few dashes of cinnamon. This is one of the moistest zucchini breads I've made and with reduced sugar and butter I'm very happy that it turned out so well. It just shows you don't need all that sugar and butter. I really don't taste the pears or the zucchini and it's very hard to tell I even used any whole wheat flour. I would make this again with my modifications. I'm sure it's great as is though, but I'm watching my calories and fat grams.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 21, 2009
2 cups of flour is NOT ENOUGH.... . I was making them for a party and can't even take them. I've used many recipes on here with great success. They were paper thin, falling apart when I put them on the cookie rack. Way too greasy. They spread all over the pan and got so flat. This is what I've always hated about cookies with all butter. This is way off, possibly because of the extra egg yolk too. After the first pan, I added a touch more flour and they were a bit better. I think it should be 2-1/2 cups of flour. I've been baking for years and consider myself an excellent baker and I followed this recipe perfectly. Anyhow, that's my opinion. Will never try this again. Good luck to you that do try it and increase your flour. Maybe refrigerate the dough and don't melt the butter.
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Antipasto Pasta Salad

Reviewed: Jul. 20, 2009
Very good recipe.
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Crispy and Creamy Doughnuts

Reviewed: Jul. 20, 2009
Just like my mom used to make!
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Curried Pumpkin Soup

Reviewed: Oct. 25, 2008
This is a good starter recipe but I had to add more sugar. I used 3 tsp brown sugar, added a touch of sweet potato, carrot and butternut squash puree (which I had on hand) and it was delicious. I thought it was a bit bland just as is. It needed more sugar in my opinion to bring out all the wonderful flavors. I had a soup just like this Whole Foods and fell in love with it and just had to try to duplicate the recipe. This was pretty close! I will make this again with my additions.
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White Chocolate Raspberry Cheesecake

Reviewed: Oct. 6, 2008
AMAZING!!! Oh my gosh, this is the best cheesecake I've ever made. I love the one at Olive Garden and this tastes just like it. I followed the recipe exactly with the one exception of having to use chocolate graham crackers because I did not have cookies on hand. I took the time to make the raspberry sauce and I think this is a must! The fresh/frozen raspberries really make this cake as opposed to using a jam. Amazing and creamy, my whole family could not stop eating it. This will now be my signature dessert. I wish I had more but I let my BIL keep the leftovers since it was for his BD!!! I used a water bath and wrapped the pan in foil 4 times to be safe. I also cooked for the 1 hour, it jiggled in the middle and then I turned the oven off and left in for another hour. Perfect! It was gorgeous too. I highly recommend this cheesecake, it's worth the extra time and effort!
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4 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: May 26, 2007
Amazingly Decadent! I'm not a huge peanut butter fan but love Reese's. So I put this in a chocolate graham cracker crust, topped with a thin layer of hot fudge sauce and added the filling. On top I added a few drizzles of Hersheyls chocolate syrup, took a toothpick and made swirls all over. It was very pretty. When serving I drizzed the chocolate syrup over the pie and onto the plate, added whipped cream and topped with chopped Reese's cups. This was for my hubby's bd and he thought I bought it so did my son. I didn't think I would like it but it was so amazing. I agree with others, I didn't expect it to be so good frozen but it was so cream and rich. One small slice is enough! Enjoy!!!
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Restaurant-Style Coleslaw I

Reviewed: Sep. 27, 2006
Great. I never liked coleslaw but now I do. This is great with raisins as another member suggested!
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1 user found this review helpful

Guacamole

Reviewed: Sep. 26, 2006
Great. Everyone loved this guacamole. I used only 2 tablespoons of cilantro though and I used 4 avocados and 2 cloves of garlic. Tip: keep the avocodo pits in with your guacamole to keep it green. You can either remove them before serving or keep in for a conversation piece.
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41 users found this review helpful
Photo by Linda

Too Much Chocolate Cake

Reviewed: Sep. 25, 2006
This cake was excellent. I couldn't bring myself to use a cup of oil so I cut back to 3/4 cup and it was still so moist. I used the full 2 cups of chocolate chips but used mini chips and they were wonderful. I drizzled ganache on the top and a tiny bit of white chocolate drizzle and put strawberries in the middle. I will post a picture. It looked professional. It is a very dense, moist cake. I made it for my son's birthday and he loved it. My father-in-law, who is a chocoholic like me, told me about 3 times how amazing it was. I sent some home with him and another guest. I can't stop eating it myself. It's dangerous to have in the house. I will make this again and again. The possibilities are endless with flavorings and toppings!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 12, 2006
I followed this recipe exactly, with the exception of the raisins, I was out. So I'm giving this a 4 only because I think they would have been better with the raisins. I did add some pecans to part of the batch and really liked those. I ate them warm so I'm sure they will be ever better after they cool and crisp up a bit. I have a convection oven so I baked them at 325 for the full 12 minutes. They still seemed a bit undercooked but I think after they cool they will be just right. My boys loved them. The spice amount was just right as well.
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Grilled Marinated Salmon

Reviewed: Aug. 15, 2006
This was just ok for me. I wanted to taste the marinade more on the fish and I just didn't. I marinated it all day but maybe overnight would have been better. I added a bit of sesame oil for flavor as well. I think the fish was just too fishy and the marinade could not stand up to the strong flavor of the fish. I may try the marinade on another type of fish, maybe swordfish would be good.
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5 users found this review helpful

Monkey Bread I

Reviewed: May 9, 2006
Yummy. I wanted to make this but did not have white sugar, so I used brown instead. Although I think this could be really awesome it was a bit too sweet and the the sugar did not dissolve, it was grainy. Once we got into the middle some of the dough was raw. Next time I will bake a little longer and make sure to use white not brown sugar. I did not have a problem w/ sticking, I flipped it right out of the oven. I also glazed it w/ cream cheese glaze. I think even if you coat every other piece it would still be sweet enough. My son and husband loved it and it tasted like one of those famous cinnamon buns you get in the mall. Warning... do not make this if you are on a diet, it's too hard to resist. After a month w/out sugar, I totally caved. Looking forward to making it again correctly and maybe w/ cream cheese in the middle of the dough.
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Sour Cream Coffee Cake III

Reviewed: May 6, 2006
Disappointed! After rave reviews on this site I decided to try this recipe. I wanted to make muffins for a bake sale/fundraiser. I was so upset to see that they didn't really rise. They are flat on top and the crumb topping just got too crispy and falls off. I don't want to take these to a bake sale. Also, for the record I am a very good baker and followed the directions perfectly with no modifications. I agree that the cake is too dense and has a strange texture. I prefer the other types of coffee cake. I guess I will make new muffins tomorrow!
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Granny's Brownies

Reviewed: Oct. 26, 2005
Perfection... After reading several recipes and reviews I decided to try this one because it was the first recipe I'd ever seen that uses brown sugar. I was skeptical so I used 1 cup brown and 1 cup white sugar to be safe. I was out of butter so I used margarine instead. I also added two tablespoons of Dutch Cocoa and a splash of cold coffee for an extra kick. I was leary about the temp so I used 350 degrees and baked for 30 mins using a 9 by 11 in. pan. I discovered this is the identical recipe as Baker's and Hershey's (on the unsweetened chocolate box) with the exception of the brown sugar. For the first time in my life I had perfect brownies! I will never use a mix again. These took some time but they were worth it, absolutely perfect! Gooey inside and crispy outside just the way a perfect brownie should be. One day I will try the recipe in it's orginal form. I can't wait for my kids to try these. I am topping them with homemade chocolate frosting and m&m's at their request!
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101 users found this review helpful

 
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