RASCALSMOM Recipe Reviews (Pg. 1) - Allrecipes.com (18737444)

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Buttermilk Pound Cake II

Reviewed: May 19, 2010
I had some buttermilk to use up, so I made this cake, using the recipe as it was written--no variations at all. It was wonderful! I did, however, have a little trouble removing it from my tube pan, but it's an old aluminum one. I will be investing in a nonstick pan soon, so that I can make this cake again and again. I can hardly wait for my daughter to get home from school to try it, as she loves pound cake.
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Chicken Potpie

Reviewed: Jan. 16, 2010
I've made this several times, and it's delicious. The best part is that it makes two, so you have one for the freezer.
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0 users found this review helpful

Cranberry Zucchini Bread

Reviewed: Dec. 6, 2009
Absolutely DELICIOUS!
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Rhubarb Dream Bars

Reviewed: May 30, 2009
These were terrific! My husband is a big fan of rhubarb custard pie, and he says these are EVEN BETTER...very high praise indeed! I, too, used a bit more rhubarb, and a little less sugar, like others suggested; I also greased the sides of the pan as suggested. Will definitely be making this one again!
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1 user found this review helpful

Easy, Crunchy Hot Dogs

Reviewed: Sep. 16, 2008
I have made these twice. The first time I used a mixture of crushed yellow tortilla chips and panko bread crumbs, since I was out of corn flakes. The second time I made them with the corn flakes. My daughter actually liked them better the first time, and so did my husband and I; they were crunchier with the chips/bread crumbs. I think using panko crumbs really helped. These are really good, a nice change from a plain old hot dog. Don't even really need a bun for these!
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31 users found this review helpful

Country Pumpkin Muffins

Reviewed: Sep. 11, 2008
These were very good. I used 1/2 white sugar and 1/2 brown sugar; I only had 1 cup of pumpkin so I increased the water to around 3/4 cup. Used 2 t. of pumpkin pie spice instead of the individual spices. My husband loved them; he spread them with the cheesecake flavored cream cheese, and said they tasted like a carrot cake! Great recipe, will definitely be making these again.
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Chantal's New York Cheesecake

Reviewed: Mar. 25, 2008
This is now the ONLY cheesecake recipe I will use! It is fantastic. I made the crust that one reviewer suggested, with more graham crackers, sugar, cinnamon, and butter, and it was good. Also I prebaked the crust for about 8 minutes before adding the filling. I did not use the flour in the filling, since I wanted a creamier cheesecake, but I do want to try it with the flour to see how it is. It came out nice and creamy. I also put a pan of water on the rack below the cheesecake since I didn't have a large enough pan to do the water bath. I left it in the oven for close to six hours. There wasn't even a HINT of a crack, it was beautiful!
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5 users found this review helpful

Irish Boiled Dinner (Corned Beef)

Reviewed: Mar. 20, 2008
I thought this recipe was very good. My brisket was considerably smaller, so I didn't add as many vegetables. The corned beef was super-tender, and the vegetables were just right.
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4 users found this review helpful

Zucchini Corn Fritters

Reviewed: Jul. 30, 2007
We all loved these. I don't think you need the cheese, though; we could hardly taste it. My husband and picky 11 year old daughter both loved them.
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Zucchini Cobbler

Reviewed: Jul. 30, 2007
This was excellent! I cut the zucchini into apple-pie-like chunks, used 1/2 flour and 1/2 oatmeal in the topping, and also used 1/2 white sugar and 1/2 brown sugar. It was great, even my husband, who is suspicious of everything I make these days having zucchini in it, thought it was great. Especially good with a scoop of vanilla ice cream. This is definitely a keeper!
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2 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Jul. 19, 2007
This bread is fabulous. The only thing I would change is to grease the bottom of the pan. I had a hard time removing the loaves from the pan (after a typical 10 minute in-the-pan cooling). The bottoms stuck but not the sides, that's why I'd grease the bottom.
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0 users found this review helpful

Baked Zucchini Chips

Reviewed: Jul. 7, 2007
I sliced the zucchini much thinner, and on the advice of others, added garlic and onion powders to the bread crumbs, and sprayed the tops with cooking spray before cooking and after flipping them over. Even my picky 11 year old liked them!!
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Zucchini Brownies

Reviewed: Jul. 7, 2007
Very delicious. Like some others said, this is actually rather cake-like. The batter is very dry, until you mix the zucchini in, then it changes dramatically. The only change I made to the brownies was to add a cup of semisweet chocolate chips, and I used pecans rather than walnuts. The frosting was too thin, so I added nearly a cup more powdered sugar and beat it with my hand mixer to make it fluffier and not as runny. My daughter, upon seeing freshly baked brownies, suspected there was zucchini in them (maybe because of the dozen or so zucchini on my countertop!), but I told her no, she ate one and liked it. It is my little secret....:)
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Banana-Zucchini Bread

Reviewed: Jun. 22, 2007
Very good. I made it in mini loaf pans, and it made five. Instead of nuts I added about 1/2 c of blueberries; kept everything else as written. Very moist and delicious!
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26 users found this review helpful

Zucchini Carrot Muffins

Reviewed: Jan. 30, 2007
These were pretty good. I did add 1 t. of baking powder, as my cake mix was a little old, but otherwise followed the recipe. I only made 12 muffins. I also used sunflower seeds in place of the pecans, as that's what I had on hand. I am going to try this again using a spice cake mix, too. Can't beat this one for simpliticity!
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9 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Jan. 17, 2007
Very, very good, even my hubby, who isn't fond of bean soup, said this was the BEST bean soup I'd ever made. Will definitely be making this again. I did use part chicken broth, and I did puree part of the soup at the end to make it thicker. Thanks for the great, easy recipe!
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1 user found this review helpful

Sweet Corn Bread

Reviewed: Jan. 17, 2007
This was the absolute BEST cornbread I have ever made! I did add extra sugar (1/2 c. total), and I threw in some leftover canned white corn, probably about 1/3 c. This cornbread did require every bit of the cooking time, in my oven, and maybe a bit more. But the sweetness and the moistness, well, it was fabulous! This is going to be the ONLY cornbread made in this house from now on!
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1 user found this review helpful

Broccoli Beef I

Reviewed: Jan. 17, 2007
I thought this was average. I followed others' suggestions, used more broth, more ginger, more garlic, added some crushed red pepper and some sliced onion. It still seemed to "lack" something. I may make it again and try to kick it up some more.
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Pecan Squares Cookies

Reviewed: Dec. 5, 2006
To me, the best part of Thanksgiving is the pecan pie. When I saw this recipe, I thought, what a great way to have pecan pie for Christmas cookies! These are really, really good. The only advice I would give is to make sure you grease the sides and corners of your pan especially well...the sugar and corn syrup is sticky and it's hard to get the cookies out if it's not well-greased. This will definitely become one of my regular Christmas cookies!
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49 users found this review helpful

City Chicken

Reviewed: Nov. 13, 2006
This is a great recipe. My mom used to make city chicken when I was a kid, and I always hated it. It was always dry. This recipe produces a very tender, moist city chicken. I did not need nearly as much flour as the recipe called for.
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1 user found this review helpful

Displaying results 1-20 (of 29) reviews
 
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