DECLINISM Recipe Reviews (Pg. 1) - Allrecipes.com (18749223)

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Cream Cheese Mints

Reviewed: Dec. 23, 2010
Easy and tasty. I used peppermint extract instead of oil (a little over 1/4 tsp.) and they turned out wonderfully. I rolled mine and snipped with scissors to save time. My husband said they look just like restaurant mints!
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15 users found this review helpful

Chicken in Every Pot Pie

Reviewed: Jul. 11, 2009
My husband requests this whenever we have leftover cooked chicken. I mix it up and add whatever veggies I have on hand, fresh mushrooms are especially tasty!
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14 users found this review helpful

Sausage, Zucchini and Two Pepper Pasta

Reviewed: Jun. 22, 2004
All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions (didn't have any crushed red pepper, left out the salt.) One change I would make to the recipe is to wait to boil the pasta until you are simmering the rest of the mixture. I underestimated the time it would take to get to that step. Also, the sauce never thickened so I added a bit of corn starch towards the end.
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11 users found this review helpful

Chocolate Mousse Loaf

Reviewed: Dec. 23, 2010
Wow! Not for those who don't like rich desserts...this is amazingly chocolaty. Several years ago I had a desert very similar to this and have been looking for it ever since...I think I've found my replacement! If you're looking for something incredibly decadent, look no further. But DON'T look at the nutrition info - I can hardly think of something worse for you!
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9 users found this review helpful

Ham, Potato, and Cheese Soup

Reviewed: Jul. 11, 2009
This is a really good use for leftover Easter ham, I make a big batch of it every year!
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6 users found this review helpful

Chocolate Raspberry Treats

Reviewed: Mar. 11, 2009
If I could give 3.5 stars I would. These have a great texture, but are not nearly chocolatey enough. I think it needs another block or two of chocolate. The texture is very fudgey with chewy edges. The batter seems very thick when you mix it.
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6 users found this review helpful

No Bake Cookies I

Reviewed: Sep. 30, 2004
These came out perfectly on my first try! I followed the recipe exactly as written. I should mention that I heated the sugar, milk, butter, and cocoa on medium-low heat until the butter was fully melted and then turned the heat up to about medium-high to bring to a boil, and boiled for exactly 90 seconds after that. These were just what I was craving! Thanks!
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6 users found this review helpful

Bread Pudding II

Reviewed: Sep. 3, 2009
This is a keeper. I used all 4 eggs, skim milk, reduced sugar to 1/2 c, and added 2 squares of chopped semisweet chocolate. A cooking time of 45 minutes was right on for me. I used half a loaf of old Italian bread with the crusts on - and when I say old, I mean OLD! It was totally dried out and rock hard, and the bread pudding STILL came out moist and delicious.
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5 users found this review helpful

Parmesan Baked Potatoes

Reviewed: Sep. 18, 2007
These were delicious! My husband raved about them too! I used baby Yukon gold potatoes instead of reds.
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5 users found this review helpful

Apple Crisp II

Reviewed: Jan. 4, 2005
I followed the advice of others and left out the water and added extra cinnamon and some nutmeg. I also baked it an extra 15 minutes because of those who said 45 minutes wasn't long enough - but I wish I hadn't, the apples turned out sort of mushy. I had intended on adding some almonds to the topping but forgot, so I toasted them seperatly and sprinkled them over the topping after removing it from the oven, and this added a nice flavor. All in all, this recipe was pretty good, but I still think my mom's is better!
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5 users found this review helpful

Sensational Strawberry Shortcake

Reviewed: Mar. 27, 2010
This was a pain to make and took up like every bowl and pan in my kitchen, but the results were very good! My husband said it was the best strawberry shortcake he'd ever had. Unfortunately, my cakes stuck badly to the bottom of my cake pans (probably my fault) and I was never able to spread the dough thin enough to cover the entire pan so it wasn't perfectly round or anything.
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3 users found this review helpful

Airport Bob's Green Beans

Reviewed: Jul. 11, 2009
My husband and I loved these. I used fresh green beans and added some toasted pecans for extra flavor and crunch.
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3 users found this review helpful

Fat Free Refried Beans

Reviewed: Jul. 6, 2004
There were a great change of pace from store-bought refried beans. I just made a few changes and they came out great! I used A1 Smoky Mesquite sauce instead of liquid smoke (didn't have any) and added some chili powder, sauteed the onions and garlic prior to adding the beans, and drained about half the liquid from the beans instead of adding water.
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3 users found this review helpful

Creamy Rice Pudding

Reviewed: Jun. 7, 2011
This was really tasty. I used half almond milk and half whole milk and added a fair amount of cinnamon. I also used a mixture of dried fruit bits instead of just raisins (the dried cherries were particularly delicious) and sprinkled the pudding with sliced almonds when serving. It was good both warm and cold!
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2 users found this review helpful

White Chocolate Macadamia Nut Cookies IV

Reviewed: Jul. 11, 2009
Delicious! I always add a cup of Craisins to mine.
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2 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Mar. 11, 2009
These are amazing! They are so easy and so addictive. They make the house smell great too. Like others, I add some vanilla to the mixture.
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2 users found this review helpful

Easy Sugar Cookies

Reviewed: Dec. 2, 2005
First cookies I've made in a long time that didn't come out totally flat. These are tasty and not too sweet. My husband said they "look like cookies from the supermarket." I topped mine with star-shaped sprinkles.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 2, 2005
This was my first attempt at banana bread. Like others suggested, I added 1 t vanilla and 2 t cinnamon to the batter, as well as about half a cup of slivered almonds (the only nuts I had on hand.) When I mashed my bananas, I ended up having only about a cup, so I added a bit of milk to try and retain the moisture. The bread came out great anyway! Moist, dense, and flavorful. I can only imagine what it might have been with the extra banana flavor. I also topped the bread with a crumb topping from the Banana Crumb Muffins recipe, about 40 minutes into the baketime.
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2 users found this review helpful

Dinah's Stuffed Mushrooms

Reviewed: Aug. 14, 2004
I made these for a small party and they were gone so fast! I made just a few changes as suggested by other reviewers: used 1 can of clams and 1 can of crab and used only about 1/2 c butter. Also, I chopped up some of the mushroom stems and added them to the stuffing, and I substituted Asiago cheese for the mozz. This did make quite a bit of stuffing; I used about 20 pretty large mushrooms but could have stuffed about 35. I think I'll trying using the rest to stuff chicken breasts.
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2 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Jul. 14, 2004
First pie crust I ever made, and it came out FANTASTIC. Used it in a quiche and the results were amazing. Thanks!
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2 users found this review helpful

 
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