THEBLINTZ Recipe Reviews (Pg. 1) - Allrecipes.com (18734868)

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Chocolate Chip Bundt Cake

Reviewed: Jun. 17, 2014
This is a great recipe for chocolate cake, but the glaze really makes it special! I did as other reviewers suggested and doubled the recipe, added about 1/2 cup applesauce, and used cake flour instead of all purpose flour because that's what I had on hand. I also had to use other brands of chocolate as I didn't have any Ghirardelli. Baked it for 60 minutes, which may have been a few minutes too long, but still wonderful. This cake is really good, but it's almost too chocolate for me - we solved that by serving it with vanilla ice cream :) A delicious dessert made very special by a wonderful glaze!
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Pat's Dumplings

Reviewed: Nov. 26, 2013
This was exactly the dumpling I was looking for. So chewy and dense, yet tender - fantastic! I used them in the Slow Cooker Chicken and Dumplings on this site and just put them in the crock pot the last 30 minutes or so of the cooking time. I had no shortening, so I used butter and put the mixture in my blender/food processor to cut the butter into the flour and salt. Awesome results - I will definitely be making this again!! I do agree with other reviewers in that it was a lot easier to roll this into one inch balls, flatten them, and drop them in the liquid. And you really want to flatten them - the thinner the better! Great recipe!
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Apple Crisp with Oat Topping

Reviewed: Nov. 23, 2013
We made this last night for the first time and it was fabulous! I followed the recipe as written (I even used cinnamon from a spice shop - yum!) and it was perfect. I do have a few suggestions that might help someone. First, I used Granny Smith apples. I think a sweeter apple would have made this too sweet for me. My apples were also on the small side (2 to 3 inch diameter) so I will probably toss a few more in there the next time. Second, I always have such a hard time with cutting in the butter, so I finally gave up last night and put the mixture in my blender/food processor and pulsed it a few times. The crumb was so crispy and tender and consistent - best topping I've ever made. Finally, when the timer went off, I was tempted to leave it in the oven a little longer because the top didn't look really brown, but I could see the filling bubbling on the sides, so I took it out of the oven anyhow. So glad I did! It kept the topping from getting that really hard, crunchy texture and kept it lighter and crispier. Great recipe and I will definitely be making this one over and over!
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Black Bean Vegetable Soup

Reviewed: Oct. 14, 2013
I made this tonight for the first time and it was fantastic! Like others, I changed a couple of things to suit our tastes, but the basic recipe was the same. I used petite diced tomatoes with green chiles and added some basil and thyme to give the broth a little more complexity. I did not puree the beans and tomatoes, I didn't sautee anything before I tossed it in the crock pot, I omitted the oil completely, and cooked everything on high for about 5 hours. I also adjusted the ingredients to make it right for the two of us. My husband ate FOUR bowls!! Thank you for this great recipe!
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No Bake Cookies V

Reviewed: Nov. 26, 2012
I have been making these cookies since I was big enough to reach the stove! I love this recipe and was so happy to find it on this website. The only thing I do differently is use real butter instead of margarine, use creamy all natural peanut butter, and I substitute almond milk (unsweetened) for the regular milk. I have also found that, if you let this come to a full, rolling boil, it takes only one minute to cook after that and they turn out every time. Another way to test is to take a few drops of the boiling mixture and drip it into a cup of cold water. If the drops stay together instead of bursting apart, it's done. Thanks for this wonderful recipe!
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Vegan Black Bean Soup

Reviewed: Nov. 11, 2012
Love this recipe!! Of course, I tweaked it a little to suit our taste and this is what I did: I didn't puree the tomatoes and beans - just used them whole. i used only 2 cans of black beans and used Mexican corn instead of regular. I also used hot sauce in place of chili powder as I didn't have any. The other thing I changed was I added about a cup of tomato juice and a pinch of sugar because I wanted more of a tomato base. Turned out great and I will definitely make it again!! Thank you for this great recipe!!
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Quinoa Black Bean Burgers

Reviewed: Oct. 24, 2012
Best veggie burgers ever!! I made a few changes - I used about 1/4 cup of grated carrot as I didn't have any yellow pepper, substituted quick oats for the bread crumbs because we don't eat wheat, and I cooked them in the oven at about 400 degrees, flipping them once, until they had an internal temp above 150. They were so tasty! I froze the leftovers by wrapping in press and seal wrap and placing in a freezer bag and found they were really easy to re-heat in the microwave, oven, or on the grill. Thank you for such a great recipe! I wish I could give this a lot more stars!
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3 users found this review helpful

Strawberry Oatmeal Breakfast Smoothie

Reviewed: Sep. 3, 2012
Fantastic! I made this recipe exactly as stated except I had no bananas, so I just used frozen strawberries and kept adding until the smoothie was thick enough. I also used honey instead of sugar. I did follow the suggestions of others and ground up the rolled oats first before adding the other ingredients. My husband and I both loved it and it will make a great breakfast alternative for those mornings when we don't have time to eat. Thank you for a great recipe!
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Black Beans and Rice

Reviewed: Sep. 2, 2012
Loved this recipe! It's a great base for a lot of Mexican dishes and makes a great meal in itself. My husband and I are trying to go vegetarian and this will be a staple in our diet. I plan to add some salsa, corn tortillas, and enchilada sauce to the leftovers for another dinner this week. Thank you for this great recipe!
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Bacon for the Family or a Crowd

Reviewed: Apr. 30, 2012
I gave this five stars because it gave me the idea to put bacon in the oven. After reading all the reviews, I tried mine two ways - first on a cookie sheet and then on a cooling rack over the cookie sheet. I used thick sliced bacon and found that it cooked best on a cooling rack over the cookie sheet at 400 degrees. It took about 15 minutes and I turned it once during cooking. What a great way to cook bacon!! I then let it cool completely, after draining it on paper towels, and stored it in single layers separated by waxed paper in the freezer. Now, if we want bacon, we pull out the slices we need, microwave for about 30 seconds, and it is the best bacon ever! Thank you so much for this wonderful idea!!
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19 users found this review helpful

Quick Brownbag Burritos

Reviewed: Jan. 10, 2012
Unbelievably simple, and fantastic!! I used a medium chunky salsa and had some rice on the side. My husband wanted a little bit of meat with his so I seasoned some ground beef with taco seasoning for him. It ended up being a burrito bar with each of us choosing our own filling. We even topped some with enchilada sauce and cheese and heated in the microwave. Great recipe - just what we've been looking for!! Thank you!
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Harvard Beets

Reviewed: Jul. 5, 2011
This recipe was good, but too much vinegar for me. The harvard beets I remember from childhood were a little less tart than these. Having said that, I will say that my husband really liked them and I liked how easy they were to fix. Next time, though, I'm going to cut the vinegar down to 1/3 or even 1/4 cup. Thank you for this recipe!
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Cereal Treats II

Reviewed: May 24, 2011
I usually don't stray too far from the original recipe when I make something, but since I've made these in the past, I decided to try something different. Instead of the butter, I used 1/4 cup of natural peanut butter and used Cinnamon Burst Cheerios for the cereal. I'm not sure yet how well these will set up, but the taste is fabulous! I could only get 4 cups of cereal in there before it got too hard for me to stir, but, like I said, they are fantastic! Next time I might add a little butter to the mix to see if maybe they will be a little less stiff. Thank you for a great recipe!
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Grandmas Bogie's Parmesan Chicken

Reviewed: May 17, 2011
Great basic recipe! I made a few tweaks to suit our preferences (and what we had on hand!) and did the following. First, I pounded the chicken breast to about 1/4 inch to reduce cooking time. For the breading, I used Panko bread crumbs, eliminated the oregano and paprika, and added some basil, marjoram, and garlic. Fabulous taste, fabulous crunch, and it is now part of our regular rotation. Thanks for a great recipe!!
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Whole Wheat Blueberry Pancakes

Reviewed: May 15, 2011
I made these for brunch today and, I have to say, they were very good. I have never made whole wheat pancakes before and was a little nervous, but these turned out light and fluffy and we liked them. I made a few changes - I doubled the recipe and used 1 cup of white flour with 1 1/2 cups whole wheat, 3 tbls of brown sugar instead of artificial sweetener (I'm a little wary of all the chemicals in artificial sweeteners), and 1% milk. Served with butter and light syrup - quite tasty. I also used an ungreased griddle to cook these. The only reason I didn't give this 5 stars was the texture. It was a bit grainy and not what I prefer in a pancake. But the health benefits outweigh the texture thing and I will make these again. I think I'll make a blueberry compote to top these the next time and see if I can make them even healthier. Thank you for this good recipe!
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Early Morning Oven Roasted New Potatoes

Reviewed: Mar. 31, 2011
Simple, quick, and excellent! I can see trying different herbs and spices with these, but they are great just the way they are. I did follow some other user suggestions and used half butter and half olive oil. I preheated the shallow baking dish with the oven and turned them several times during cooking. I also turned them out onto a paper towel lined cookie sheet when they were finished to blot some of the excess oil off. Fantastic recipe!!!
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5 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Mar. 13, 2011
I made these tonight for the first time and they were awesome! I used my bread machine on the dough cycle then followed the rest of the recipe from step 3 on as suggested by other reviewers. They are so good that we ate one of them tonight as a dinner roll - great texture and flavor! I did use margarine instead of butter (I was out of butter), and I let the margarine and egg come to room temperature before I added them to the bread machine. I beat the egg slightly, then put all the 'wet' ingredients in followed by all the 'dry' ingredients followed by a packet of active dry yeast. Excellent recipe - I can't say enough about it. Thank you so much!!
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Pasta Lasagna

Reviewed: Mar. 13, 2011
I made this the other night and it was good. Personally, I thought the pasta was too heavy or something - it was a little too thick in this recipe. Other than that, it was quick and easy, and it tasted even better the next night. I think I'll try a different type of pasta the next time I make this - and there will be a next time!
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6 users found this review helpful

Baked Potato Soup

Reviewed: Feb. 13, 2011
Wow! I have never made potato soup before, but I was craving it and really can't find any that I like without paying a small fortune for it. So I got brave and tried this recipe and it was fantastic!! I made a few minor changes based on other reviews including less basil, a little more flour, and less onion for our personal taste. I also cooked the onion in olive oil instead of bacon grease because my husband does not like bacon in his potato soup. I also eliminated the extra salt to cut down the sodium content. I then garnished it with cheddar cheese and bacon. Superb! I highly recommend this recipe.
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Lisa's Macaroni and Cheese

Reviewed: Feb. 13, 2011
The thing I liked the most about this recipe was that it is very quick and easy to assemble. However, even though I added a lot more milk than the recipe called for, it still seemed dry to me. I think I will try it again and this time not bake it for as long. One thing I did do was return the macaroni to the pan I cooked it in and mixed the remaining ingredients in the warm pan. It really helped the cheese to melt better and made it easier to mix.
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