ARIANWEN1174 Recipe Reviews (Pg. 1) - Allrecipes.com (18719178)

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ARIANWEN1174

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Taco Seasoning I

Reviewed: Sep. 2, 2014
This recipe is a bit too spicy and salty for our tastes but it still gets five stars because it's so easy to adjust. After making it a few times I finally cut the chili powder by 1 teaspoon, the salt by half a teaspoon, and the black pepper by half a teaspoon. It's so easy to make a big batch--I quadruple it to keep it on hand. A really nice combination of herbs and seasonings that's useful for many dishes!
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1 user found this review helpful

Banana Oat Muffins

Reviewed: Jul. 26, 2014
These muffins are crazy good! I took a chance and went ahead and made a double batch and I'm really glad I did. I did make a few small changes. I only ground half of the oats and the rest were straight old fashioned oats. I used half butter, half coconut oil. And I cut the sugar in half. So yummy! Next time I'm going to cut the butter/coconut oil down and sub in some applesauce and cut the sugar down even further. The bananas make them quite sweet to begin with. Great for snacks and breakfast!
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0 users found this review helpful

Mushroom Soup Without Cream

Reviewed: Apr. 18, 2013
We love, love, love this! I've made it twice now and was pleasantly surprised at how much my husband likes it. I leave out the celery because I'm sensitive to it and use dried thyme. This pairs really well with the Fabulous Fargozas (muffins). When I gave some to a friend I threw in some shredded chicken to make it more of a complete meal for her. She loved it too.
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5 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Apr. 18, 2013
I don't like bread heels and had been stashing the heels from my Dave's Killer Bread in the freezer until I found this recipe. It's a keeper! Aside from using my DKB heels torn into pieces, the other change I made was using raw sugar for both the pumpkin mixture and the topping. The raw sugar gave the topping a nice crunch. I also doubled the sugar in the pumpkin mixture. Next time I'll use 3 tablespoons of sugar in the pumpkin mixture.
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2 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Apr. 18, 2013
I don't like bread heels and had been stashing the heels from my Dave's Killer Bread in the freezer until I found this recipe. It's a keeper! Aside from using my DKB heels torn into pieces, the other change I made was using raw sugar for both the pumpkin mixture and the topping. The raw sugar gave the topping a nice crunch. I also doubled the sugar in the pumpkin mixture. Next time I'll use 3 tablespoons of sugar in the pumpkin mixture.
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1 user found this review helpful

Parmesan Brussels Sprouts

Reviewed: Feb. 5, 2013
I was a little busy in the kitchen when I made these and they got a bit singed but even with that they were still really good. The recipe is easy, healthy, and tasty and I'll be making Brussels sprouts this way again and again.
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5 users found this review helpful

Rich Chocolate Truffle Pie

Reviewed: Feb. 5, 2013
I made this for a family gathering and I'm glad I licked the beater, spatula and spoon because that's the only taste I got. (A very yummy taste, I have to say.) I cut it into 12 pieces and even with the other desserts available, it was gone in no time. Easy to make and there's not a morsel left? Five stars! I'm looking forward to making it again--and taking my own piece first!
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3 users found this review helpful

Fresh Fruit and Yogurt Ice Pops

Reviewed: May 25, 2012
Really good! I used mixed berries and my homemade plain yogurt and am looking forward to making more with different fruits. Definitely going to try honey instead of sugar next time.
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5 users found this review helpful

Blueberry Sauce

Reviewed: Mar. 1, 2012
Fantastic! I looked this recipe up to use up frozen blueberries and I'm so glad I did. I cut the sugar by maybe two tablespoons. Because I have an almond allergy I used vanilla extract. The thickness is perfect for spooning onto pancakes and such and I'm going to buy vanilla ice cream soon to try it on. Super yum!
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2 users found this review helpful

Slow Cooker Chili II

Reviewed: Jun. 27, 2011
This is so tasty and versatile! My husband had been telling me for several years that he didn't really like chili. I finally just went ahead and made this and he liked it so much that he ate the leftovers I wanted to freeze for a quick meal later. The first time I made it, I followed the recipe. Now, to save money, I cook up a big batch of beans every month and keep them on hand in the freezer. It's so easy to throw this together and it hasn't been a problem to cook it on high for a shorter time if I want to, which really helps if I forget to put it in the slow cooker early enough. I use ground turkey and adjust the seasonings and it's always delicious. This is now on my menu every month.
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4 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Jun. 27, 2011
Oh. My. Word! This was amazing! Moist and tender and oh, so chocolately! I did make one small change: I used a double shot of espresso from the coffee shop instead of the coffee liqueur. So yummy! I'm definitely going to play with this recipe--use different flavors of cake mix and pudding, add different chips to the chocolate recipe, etc. Thank you, Caitlin, for this recipe!
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5 users found this review helpful

Italian Style Brunch Cakes

Reviewed: Jun. 11, 2011
These are good! Next time I'm going to increase the Italian seasoning, add garlic, and maybe throw in a dash of red pepper flakes. We ate them with a bit of sauce and extra cheese on top and I sauteed zucchini to go on the side. Yum!
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5 users found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Mar. 29, 2011
These are fabulous rolled or dropped. I've found that a skosh more than 3/4 cup of milk works best for me. I can eat several of them straight off the baking sheet, no butter or anything. They're that fluffy and tasty. My go-to biscuit recipe.
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5 users found this review helpful

Easy Lemon Cookies

Reviewed: Mar. 29, 2011
I knew it was a good thing that I didn't make these the night before I needed them for a family function. They'd have been gone! I think that says it all. ;-)
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10 users found this review helpful

Sauteed Apples

Reviewed: Mar. 16, 2011
We loved these! I can't eat raw apples (same with many other fruits) so this is a great way to have some fruit. We had these on pancakes tonight and I'm definitely doing that again. Will also make them as a snack or breakfast. I think I'll take the brown sugar down a notch just because I prefer less sweetness.
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4 users found this review helpful

Famous No Coffee Pumpkin Latte

Reviewed: Oct. 23, 2010
Yummy! I gave it 4 stars because it was not quite sweet enough and could have used a bit more spice. Ended up adding more sugar and next time will add more cinnamon, as well as a bit of nutmeg and maybe ginger.
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5 users found this review helpful

Deep Dish Brownies

Reviewed: Oct. 3, 2010
I followed the recipe exactly and these were great! My husband isn't big on sweets and he ate as many as I did. They stayed moist in the foil-covered pan for days, which made it easier to not eat 4 at a time. They are a cross between fudgy and cake brownies, nice and dense but not so rich they make my teeth hurt. I still want fudgy brownies now and then but this is my new go-to brownie recipe. As I continue making this recipe I'll start fiddling with things, like subbing part whole wheat pastry flour and subbing applesauce for a bit of the butter.
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7 users found this review helpful

Never Fail Applesauce Spice Cake

Reviewed: Jun. 11, 2010
This is fantastic! It took quite a bit less time to bake than the recipe said, but I'm sure that had partly to do with using a glass baking dish. I only baked it for 35 minutes. I used whole wheat pastry flour, only used 1 1/4 cups sugar, and left out the nuts. No frosting. I'm taking it to my in-laws and am sure I'll get raves. One thing I will change next time is doubling the cinnamon, cloves and allspice. Yummy, moist and wonderful!
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3 users found this review helpful

Jo-Ann's Power Bars

Reviewed: Jun. 11, 2010
My only regret is that I didn't try these months ago! I've been looking for something to replace store-bought granola bars and these are perfect. I can make a double batch and put half in the freezer. Amazingly, they're almost too sweet for me with all the dried fruit. I followed the recipe almost completely. Left out the sunflower seeds and subbed raisin bran for the Grape-Nuts, as someone else suggested. Next time I'll experiment, for sure, including leaving out the brown sugar. Be sure not to overbake--that would make these bars dry.
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4 users found this review helpful

Stovetop Granola

Reviewed: May 14, 2010
This recipe is great because I don't have to worry about heating the house up with the oven. It takes minimal time and is so easy to throw together. The amounts can easily be adjusted, as can ingredients. For instance, I can't eat almonds so I use chopped walnuts. I do add the nuts when browning the oats, to toast the nuts too. This granola is great! Even my friend's picky kids loved it.
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3 users found this review helpful

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