Colleen Recipe Reviews (Pg. 1) - Allrecipes.com (187684825)

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Wedding Gift Spaghetti Sauce

Reviewed: Aug. 8, 2013
I have to wonder how this recipe turned out for some and not others. I followed it EXACTLY, right up until it came time to add the water. I had serious doubts about the volume called for, which is A LOT. So, I hedged and only added half. Am I ever glad I did, because even three hours of simmering in, it was still trying to thicken up. I kept at it for another couple of hours, with the lid off to keep reducing, and it did finally thicken. We still ended up with a small pool of liquid below the pasta on each plate though, so wishing I had stirred in a 1/4 cup of cornstarch at the end, to mitigate that. The flavor of the sauce was really nice but if I were to make it again, I would double the whole recipe and only add in about a cup or two of water rather than the 72 ounces. The recipe description said to expect a LOT of sauce but we only got two meals out of it, and that was for two kids and two adults.
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Easy Roasted Almond Cookies

Reviewed: Mar. 12, 2013
We all liked these cookies, kids included. As I already use almond flour in baking and had it ready to go, I lightly toasted a cup of it first rather than toast and grind extra almonds. I reduced the almond extract to 1/4 teaspoon as I thought the full 1 teaspoon would be too strong for out tastes. It added just a subtle hint of flavor. I also opted to add 1/3 cup chopped dried cherries to the batter. If you make the six cookies as directed, they will be quite large. I measured out a tablespoon of batter per cookie and that yielded a dozen cookies of typical size. Anyway, this recipe will go on our regular cookie list.
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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 14, 2013
This was a fun and delicious alternative to pumpkin pie. I really liked the two layer aspect of it. I would not recommend using a store bought graham pie crust though - they are not usually good quality and will totally take away from the finished result. I needed a gluten free crust anyway, so chose to go with a home made almond crust which is basically ground whole almonds and butter. It was a fabulous complement to this wonderful cheesecake. Just a dollop of unsweetened real whipped cream is needed on top to keep it from being too rich overall. A tip for avoiding a cracked top on your cheesecake- use room temp cheese and eggs, and don't over beat while mixing. Also, when the cake is done, turn the oven off and leave the cake in with the door ajar, until the oven cools. You can also run a knife around the edge to loosen the cake from the sides of the pan. Then, refrigerate. Cheesecake is also best best made the day before serving.
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Chef John's Raw Kale Salad

Reviewed: Oct. 14, 2013
I loved the twist the cumin added to this dressing. Also, perfect balance of sweet and tart, with the addition of oranges and apples in the salad (had to leave out the persimmon as I couldn't find a decent one). I did use a mild flavored avocado oil instead of the olive oil though, as I didn't think I'd care for the strong taste of the olive in this. It's true, the strong kale taste disappears, but it still retains it's pleasant texture. The video on how to cut the orange supremes was great - so glad I know how to do this now!
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Sausage, Peppers and Spaghetti Squash

Reviewed: Oct. 7, 2013
This was epic! Everyone loved. I twisted it to my own specifications just a tad. I didn't have any fennel, so I left that out and replaced it with sliced red onion. I imagine the fennel would be amazing so would definitely try it with that next time. I also used my own home made sausage (I like Lee Fogle's recipe from here) as I had some ground pork and turkey to use up (sorry, Johnsonville!) Didn't drain the sausage, as you lose too much flavor doing that. I also used 14 oz of canned San Marzano tomatoes instead of fresh, and added a little chopped fresh parsley. No need to dirty a dish to cook the squash, as noted in the footnotes...just poke a few holes with a sharp knife and microwave whole on high power for 10 minutes. Easy peasy. Would recommend some fresh grated Parmigiano-Reggiano and salt/pepper added to the squash as well. Kicked it up a notch.
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Alyson's Broccoli Salad

Reviewed: Aug. 8, 2013
This is a great salad recipe. I especially love that the dressing doesn't have a lot of added sugar, like most of these types of summer salads do. I took a shortcut and used real bacon bits and subbed a few of the raisins for dried cranberries, for a sweet/tart element. Also added in some shredded cheese. Not totally necessary adjustments, but all made it a bit more interesting.
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Flourless Peanut Butter Cookies

Reviewed: Jan. 3, 2013
These are good, but I would probably reduce the sugar to 1/2 cup next time. I reduced it to 3/4 cup and they were sickly sweet and really chewy. Or, I would use natural peanut butter instead and use the full amount of sugar. Side note; I got 24 cookies making them teaspoon size.
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Cheesy Potato Pancakes

Reviewed: Dec. 31, 2012
We enjoyed this recipe. I made one adjustment (other than scaling the recipe down to serve 3, which yielded 6 large cakes). I needed to make them wheat free, so I omitted the flour and subbed a Tbs of dehydrated potato flakes. This gave them the body needed to hold together. They were flavorful and hearty!
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1 user found this review helpful

Pumpkin Pie for Dieters

Reviewed: Dec. 26, 2012
I found this recipe looking for a crust less pumpkin pie recipe but not necessarily 'diet', and decided to try it anyway since I had the ingredients, albeit not the diet versions. I used 2% milk, regular pudding and real whipped cream. I was skeptical at the amount of pudding (1 oz) as it didn't seem like much and after taste testing the mixture, it just tasted like the pumpkin puree straight out of the can so I added the remainder of my 4 oz. box of pudding and increased the milk according to the directions on the box. That improved it tenfold. I also portioned it into individual dessert cups. The end result was a pleasant pumpkin pudding-like dessert which was quite refreshing. This might be a nice alternative to a traditional pumpkin pie which is typically too rich and filling after a meal.
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Delicious Gluten-Free Pancakes

Reviewed: Dec. 26, 2012
These pancakes were light and slightly fluffy, though not thick. The texture is a bit grainy as expected with rice flour, but not bad and the flavor was neutral, the substitutions/additions I made notwithstanding. I subbed coconut oil, agave syrup, and added a tsp of vanilla extract. Note that the recipe made about 30 'regular' sized cakes for me. I used a 1/4 c sized scoop and as the batter is quite thin, 1/2 the scoop full spread to make your typical size pancakes. The stated serving of 10 pancakes would be if you made them dinner plate size! It will be interesting to see how well the numerous leftovers freeze :-) Even the non-gluten-free partakers enjoyed them.
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Chocolate Coconut Clusters - Wellness Mama

Reviewed: Oct. 17, 2013
These are an amazing low sugar treat! I used coconut butter instead of almond butter but otherwise followed the recipe. The mixture was was fairly runny so impossible to form into 'balls' but once it started to cool I could scoop mounds onto a wax paper lined tray with a cookie scoop, then let them continue to firm up in the fridge. The filling is fantastic even without the chocolate and I actually found the chocolate a little overpowering, so next time I'll leave half without the chocolate coating, and just drizzle a bit over the rest. For coating them, I found it easiest to insert a toothpick in the center, dip, then roll the toothpick back and forth quickly between my fingers so the extra chocolate kind of flew off quickly and easily.
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Italian Style Sausage

Reviewed: Oct. 7, 2013
This is a great starting point for a mix of spices for Italian sausage, easily tweak-able to individual preferences. I like to reduce the salt and increase everything else by just a bit, subbing out some of the anise for fennel. Also usually use a mix of pork and turkey. Thanks for the recipe!
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World's Best Lasagna

Reviewed: Oct. 5, 2013
Nice lasagna recipe, very rich. I especially liked the addition of the Italian sausage (I make my own from a recipe on here). I took the hint from one reviewer to add nutmeg to the ricotta cheese (I added more than a pinch though!) which was a really nice addition. Cut the salt almost completely out - way too much called for. No need to boil the noodles beforehand. Just put them in dry and keep the foil on for about 45 minutes (the noodles will soften perfectly as they simmer in the sauce)then take it off for the last 15 minutes for nice browning. This also allows you to make the dish the day before, if you want, and let sit covered in the fridge until ready to bake. Be sure to allow time for the dish to sit about 15 minutes once done.
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Cinnamon Maple Granola with Coconut

Reviewed: Sep. 13, 2013
I was excited to try this because I love anything maple flavored. Especially after reading the first review which maintained that it had great maple flavor even without the maple sugar. So I was disappointed to find that it only tasted of cinnamon, though the flavor was very pleasant. I also found it far too sweet. I've made many granola recipes and the proportion of sweetener to oats is much higher in this recipe than is typical. 275 degrees for the allotted time also resulted in over browned granola.
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Oat/Almond Meal Pie Crust - The Suburban Girl Gone Country

Reviewed: Aug. 8, 2013
This is a fantastic gluten free crust, very neutral flavor that goes well with any filling. It holds up well. Will use this often.
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Pumpkin Muffins with Whole Spelt Flour

Reviewed: Aug. 8, 2013
These muffins are fantastic. I am new to baking with spelt and didn't realize how much lighter and fluffier the results are, compared to whole wheat. Much prefer it now for whole grain baking.
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Gluten Freedom: Coconut Almond Pie Crust

Reviewed: Jan. 3, 2013
Loved this crust. I used it as the base for a 9" cheesecake. Given that the cake is baked for about 45 minutes at a low temperature, I didn't pre-bake the crust and it was just the slightest bit browned on the bottom. So tender and flavorful.
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