Brenda F. Recipe Reviews (Pg. 1) - Allrecipes.com (18729029)

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Brenda F.

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Baked Eggplant Parmesan

Reviewed: Sep. 22, 2012
Amazing! Delicious and surprisingly easy. Whole family loved it!
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0 users found this review helpful

Southwest Black Bean Chicken Soup

Reviewed: Sep. 18, 2012
This was really good. I made a couple changes. I used chicken breast, used one can of tomatoes with jalapenos (instead of using chopped jalapenos), added a chopped green pepper, and used 4 cans of beans instead of 3. Very easy and turned out great!
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5 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Nov. 14, 2011
This was pretty good. I actually made it on the stovetop instead of in the slow cooker. The flavor was good, but I'm giving it only 3 starts because I use my slow cooker for one main reason: to save time. With all the peeling and chopping and pre-cooking in this recipe, it's not really a time-saver and I think violates the main principal of what slow cooker meal should be.
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6 users found this review helpful

Slow Cooker Cranberry Chicken

Reviewed: Nov. 13, 2011
I had to try this because it sounded so strange, and it turned out... weird. It was sort of like sweet and sour chicken. If I made this again I think I would serve it with broccoli and rice for sort of a Chinese feel.
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2 users found this review helpful

Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Nov. 13, 2011
This was great! I followed the recipe almost exactly except that I also added 4oz. cream cheese to the soup mixture and added a can of black beans to the chicken filling. Yummy!!!
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0 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Aug. 17, 2010
This was delicious! I used red potatoes and didn't peel them. I also added a little parmesan cheese. The only bad thing about these is that I wanted to eat the entire dish!!
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2 users found this review helpful

Bran Muffins II

Reviewed: Jun. 6, 2010
Great basic recipe! I used half white sugar, half brown sugar and added raisins and pecans. Also, I only let it sit for about 12 hrs, and they turned out fine. I think you could probably cut the sugar down to 2C and they'd still be sweet enough. Really yummy and pretty easy. I'll be making these again!
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4 users found this review helpful

Texas Black Bean Soup

Reviewed: Jan. 27, 2009
This was just OK. It tasted sort of "canned." It sure was easy though. I threw it together in just a few minutes before I headed to work in the morning. I don't know that I would make it again. It wasn't anything special.
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2 users found this review helpful
Photo by Brenda F.

Special Buttercream Frosting

Reviewed: Jan. 27, 2009
This was really great. And it made a TON! I made it to decorate a cake for my son's birthday, and I thought I might have to make a little extra. But it made more than enough for the whole job. Took color well also. This is going to be my new icing recipe. Oh, I used half butter, half shortening.
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1 user found this review helpful

Seven Layer Tortilla Pie

Reviewed: Aug. 1, 2008
This was pretty good and pretty easy. The only change I made was to add some diced red pepper to the black bean mixture. I thing I will probably make this again.
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1 user found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Nov. 24, 2007
This was good. Very simple and tasty. I added chicken. The only problem is that it didn't look very appetizing--it was all pinkish and runny. But if you can get past the appearance, the taste is pretty good. I would make this again and maybe add something green (spinach?) to help with the color.
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Mimi's Zucchini Pie

Reviewed: Nov. 24, 2007
This was fantastic! I love squash and zucchini and was excited to find a new way to try them. This recipe did not disappoint. I'm giving it 5 stars because it meets my three requirements of a great recipe--easy to prepare, few ingredients, and delicious. I used only about half of the oil and use more squash than it called for so also added one extra egg. I baked mine in a 8x8 glass baking dish so had to cook it for closer to an hour. I often find quiche recipes to be too eggy--too heavy and rich. But the Bisquick in this recipe made it light and fluffy and not too rich at all. Now that I know this trick, there are all sorts of variations that I can't wait to try! Thanks for the great idea!!
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40 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 12, 2007
With all the rave reviews, I expected to be blown away by this recipe. But I was not. I suspected that 3 cups of sugar would be too much, so I reduced it to 2 cups, but it was still too sweet. Pehaps with a little tweaking this recipe could be great. But as it's written, I was not impressed. I probably won't make this again.
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0 users found this review helpful

Texas Black Bean Soup

Reviewed: Mar. 15, 2007
This was just OK, not great. It didn't have a whole lot of flavor--it seemed to be missing something. But it was easy and healthy, and that's always a good thing.
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1 user found this review helpful

Split Pea Soup

Reviewed: Mar. 15, 2007
My mother-in-law made split pea soup for my husband while he was growing up, so he wanted me to try and make it. He LOVED this soup. I wasn't crazy about it, but I don't think it had anything to do with the recipe--I think I just don't care for split pea soup.
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Ruby Red Layered Salad

Reviewed: Nov. 25, 2006
I hate jello salads, but my husband loves them and I wanted to make him one for Thanksgiving. So I decided to try this one. I had my doubts--it seemed like it had a LOT going on, and I debated leaving out some of the ingredients. But I used them all, and it turned out great. Eveyone loved it, including me!! I even had seconds! I made several changes. I made it in a 9x13 pan, so I used large boxes of sugar-free Jell-O instead of the small ones. For the middle layer, I mixed together the sour cream with 8 oz. of cream cheese and a teensy bit of Splenda. Canned cranberry sauce has too much sugar in it for my family's taste, so I made my own, using one bag of cranberries, about 1/4 C Splenda, and the juice from a large can of crushed pineapple (the no-sugar-added variety), heated it on the stove until the cranberries started to pop and then chilled in the fridge before using in the top layer. I can't get over how impressed I am with this recipe. I think it will start making a yearly showing at our Thansgiving table. Thanks for the recipe!!
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2 users found this review helpful

Paradise Pumpkin Pie

Reviewed: Nov. 25, 2006
I find pumpkin pie a bit boring and wanted something a little different, so I decided to try this one. I definitely chose wisely--this is fantastic!! I made it twice in one week, once for work exactly according to the directions and once for my family, substituting Splenda for the sugar (both brown and white). Both times it turned out great. Everyone at work gobbled it up, and my family really enjoyed it--my mom especially who doesn't eat sugar. I will definitely make this again, probably every Thanksgiving. The only other change I made besides the Splenda was that the second time I skipped wrapping the crust in foil, and it was just fine. Thanks for the recipe!
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7 users found this review helpful

Death by Chocolate Mousse

Reviewed: Nov. 25, 2006
This was so easy and so GOOD!! I made it even easier by doing step 3 in the microwave instead of a double boiler--just combine the chocolate and cream and heat at 1-minute intervals, stirring in between, until the chocolate is melted. Also, I made this for Thanksgiving and my mom doesn't like to eat a lot of sugar, so I used unsweetened chocolate (good quality, of course, is key) and Splenda (probably about 1/3 C). It turned out great. Oh, and also I used a regular pastry pie crust instead of the cookie crust. I think it was definitely the way to go. The filling is so rich, I think the cookie crust would have been too much. I think this recipe will become a new holiday tradition. Thanks!!
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81 users found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Nov. 14, 2006
This was good, but I made some changes. I used only one cup of white sugar and one cup of brown, only 3/4 C oil, only 3 eggs, and whole wheat flour instead of white. It turned out great. Thanks for the recipe!
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 6, 2006
We really enjoyed this. Like other reviewers, I used chicken broth instead of water. I also added a bag of frozen mixed vegetables and some poultry seasoning. I think I'll do a few things differently next time. I'll add the vegetables when I add the biscuit dough at the end, along with a little more broth (the vegetables were a little overcooked, and the buscuits soak up a lot of the liquid). I'll only use one can of biscuits (I only used a can and a half this time, and it made A LOT of dumplings), and I'll try a different brand of biscuits. I didn't love the flavor of the biscuits I chose, and I think it's important to use a biscuit that you like or it will mess the whole thing up. Like other reviewers, I also found that the dumplings take about an hour to cook. Except for these changes, this was really good, and I think we'll make this often during these cooler months. Thanks for the recipe!
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2 users found this review helpful

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