znagramma Recipe Reviews (Pg. 1) - Allrecipes.com (18790032)

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Fruit Pizza I

Reviewed: Sep. 19, 2013
After watching the instructional video for this recipe, I had great success with this crust. WATCH THE VIDEO! I made this fruit pizza as written, but doubled and used a large (11 1/2 x 17) baking sheet. Baking took longer than a single recipe, in fact I think I had the thing in the oven for about 20 minutes. (Bake, open door to check, bake, open door to check...) The crust does puff up and is hard to get out of the pan. My poor good baking sheet now has knife scratches. Next time I will use parchment paper. I would only use prepared dough if desperate for time. Crust was easy, fast, and delicious as only a real-butter cookie can be. Others add Cool Whip, pudding, etc. to the filling but I prefer a thinner filling with the pronounced sharp cream cheese flavor and then tons and tons of fresh fruit on top. Book Club members loved it, and hubs loved it too!
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Very, Very, Very Good Cheesecake

Reviewed: Jul. 29, 2009
Who needs a crust? I don't like the graham-cracker crusts, and always baked a shortbread crust with cheesecakes, but with varied results. This is my new cheesecake recipe. I've made it three times and it came out perfectly each time, but I had to bake it longer than stated in the recipe (at last 20 minutes longer) Amazingly light and fluffy, considering the(enormous) fat content. As others have noted, this cheesecake improves after at least a day's refrigeration. Family fought and bargained over the last piece, co-workers raved and asked for the recipe.
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Cheese Crescent Triangles

Reviewed: Dec. 21, 2007
Glad I tried this recipe before seeing the one negative review. There was an instructional video accompanying this recipe at one time, but I can't find it anymore to pass it on. The directions as written are little unclear. When you pop open the crescent rolls, there are two halves. Pull the halves carefully apart. Unroll part of one half and pull off two of the triangles (don't separate the 2) and put the rest back in the fridge while working. Seal the perforation between the 2 triangles to make a rectangle. You want to make 6 squares out of this rectangle, so cut it in 1/2 the long way, then in 3's the short way. Work as quickly as you can and handle as little as possible to prevent the dough from getting too soft. These make tiny bite-sized appetizers. I tested this on my adult kids and spouse before deciding to take to a family party. 4 people, 5 minutes...gone! All said "BRING THIS!" Made exactly as written.
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Double Tomato Bruschetta

Reviewed: Oct. 29, 2006
Canned sun-dried tomatoes in oil were a little hard to find and very expensive (nearly $5) but they make a BIG difference in the recipe. I had no mozzarella but substituted fresh grated parmesan the first time I made this, and loved the flavor so much that the second time I combined mozzarella and parmesan. This is the best bruschetta I have ever tasted, including in restaurants. Thank you, Loll, for sharing this great recipe!
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Black Bean Salad

Reviewed: Apr. 15, 2006
My adult kids (20's) couldn't get enough of this and now I have to make it every time we have a get-together! I even bought a new chopper just for this recipe. It's quite a bit of work to seed and chop the peppers & tomatoes. I now make it the night before except for the tomatoes and avocados which I add just before serving. It does need to be drained first if you do it this way. The flavor mix is so worth all the work!
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Grandma Johnson's Scones

Reviewed: Dec. 16, 2005
I initially made these scones because of all the rave reviews. Practiced twice and served at my daughter's after-wedding brunch in September. People couldn't believe I had made them. As others have said, the only downside is that it's tempting to bake more and more. I gained 5 lbs in 2 weeks! Incredibly easy, many variations (I liked dried cherries, husband liked raspberry-flavored cranberries in place of the raisins.) I found it more practical to bake smaller scones: cut the pie-shaped pieces in half, cutting from one of the two outside-edge corners to the middle of the opposite side of each piece. Out of about 15 times making these different ways, they only failed once - and that was when I forgot the egg!
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Baked Ziti I

Reviewed: Mar. 22, 2005
The beauty of this recipe is that it is so easy. It's not gourmet cuisine, but you can alter it just about any way you want to suit your taste and it still turns out. You can change the cheeses, vary the meat, add vegetables, or spice up the sauce, and it gets even better. You can put it together the night before or freeze it (if you cover it with foil you should protect it first with plastic wrap, as the tomato in the sauce could ruin the foil). The ziti is NOT dry, which is often a problem with this kind of recipe. I will keep this on hand and have fun with the variations. Thank you, Colleen, for a versatile casserole!
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Make-Ahead Mashed Potatoes

Reviewed: Nov. 24, 2004
My sister puts cream cheese and sour cream in her mashed potatoes and until I tried this recipe I preferred "regular" mashed potatoes. However, I served this to a group of 6 the other night, and the whole recipe (for 12 servings) vanished! I think the baking step makes a big difference. I LOVE the make-ahead aspect of this recipe - will make TODAY for Thanksgiving! Thanks Carol!
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Make-Ahead Mashed Potatoes

Reviewed: Nov. 20, 2004
I served this recipe (12 servings)as a Thanksgiving "trial" to a dinner group of 6 adults and it was almost ALL gone, mostly because the men in the group ate 2 huge servings each. It will be a big help this Thanksgiving not to have to be peeling potatoes the "day of". It tastes a lot like twice-baked potatoes; you have to like sour cream and cream cheese. I didn't have any onion salt so used onion powder and salt. I whipped the potatoes with an electric mixer. Texture was perfect.
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To Die For Blueberry Muffins

Reviewed: Aug. 4, 2004
If you like sweet muffins, you'll love these. Everyone said they were better than bakery muffins. I made two double batches yesterday. The first time I made the recipe exactly as written and got 18 large muffins. When I got home from work I had to make more! For the second batch I "stretched" the recipe into 24 smaller muffins. The first batch was better, perhaps because the streusel topping stayed on the mounded muffins rather than spreading out onto the pans, or perhaps because when I sprayed the pans with oil the papers were already in the cups the first time and the muffins didn't stick to the papers.
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Spinach and Strawberry Salad

Reviewed: Jun. 10, 2004
EVERYONE IS RIGHT! This is a fabulous salad! My husband, who doesn't care for spinach, says this could be a "restaurant" salad, and my daughter who hates every one of the ingredients except strawberries and sugar, said it was quite good, but she didn't LOVE it. I toasted the sesame seeds first and they got away from me a bit so some of them had a kind of burned flavor. The only sesame seeds I could find in the store were raw and the recipe doesn't specify toasted or not. I used Splenda instead of sugar and if I do that again I will use a little less. It took a bit of a search to find white wine vinegar, but it was worth it. I didn't want to mess with tearing the spinach so bought baby spinach which worked well but I was unsure about the amount to use. I served this salad to a group of 10 people and was delighted when the one with the most gourmet taste liked it the most.
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