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Strawberry Freezer Jam

Reviewed: Jun. 14, 2011
This is a standard no-fail freezer jam. Be sure to re-measure your crushed berries and only use 2 cups. It's true, you cannot reduce the sugar, just like you can't change the amount of flour or baking soda in a bread recipe. But you can add 1 tsp of fresh finely grated lemon peel (or 1/2 tsp dried peel) to get the tang you're looking for.
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16 users found this review helpful

Ragu® No Boiling Lasagna

Reviewed: Jan. 7, 2010
I used 2 cans of Hunt's sauce, 1 "3 cheese" and 1 "spicy and zesty". Could have used a little salt and pepper. I also used whole wheat pasta, which can be drier, so I added the left-over cup of sauce in during the baking, and also used 9 lasagna noodles instead of 12 as another reviewer suggested. Turned out great; did have to bake a little while longer (maybe b/c of the wheat). It definitely would have been dry without the extra sauce and the reduced number of noodles. Oh, and I put in 1 lb ground beef. It barely all fit in a 9x13. Lots of leftovers!
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3 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 25, 2008
Great recipe. I made a quadruple batch for a large party. I cut down the apple and pear by 1/4, and substituted orange juice for the water and oranges. Also left out the nuts in case of an allergy. Honestly I wish I'd cut the apple, pear, orange flavor, and cinnamon in half, in order to maintain a stronger cranberry flavor. Also, I cooked it uncovered for 10 minutes after bringing it to a boil just like a "traditional" cranberry recipe and it set-up great.
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3 users found this review helpful

Ammonia Cookies

Reviewed: Jun. 29, 2007
Good recipe. Mine needed significantly more flour to make dough stiff enough to drop. I also had to bake for longer, but I tend to make large cookies so maybe that is why. They did not get golden - just browned on the bottom but they were done. I also added a bag of mini-choco chips which I highly recommend!
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5 users found this review helpful

Absolute Best Potato Casserole

Reviewed: Feb. 8, 2007
This was a good and hearty casserole. I used broccoli instead of cauliflower for the added vitamins. I also use red-skinned yellow potatoes because that's what I had on hand, and precooked the slices some since they are a more dense potato. Since a couple other reviewers mentioned that the cream sauce doesn't melt downward, I layered the sauce in three times between the potatoes and meat and the meat and broccoli (and then on top). The sauce recipe is a great consistancy and makes a good amount, but next time I will add more flavoring to it - salt, pepper, garlic, and maybe some other herbs. A person could easily substitute other meats or cheeses for different flavors (or whatever is on hand!) Would make a good breakfast casserole too, in my opinion!
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9 users found this review helpful

Tri-Colored Pasta with Feta Cheese

Reviewed: Feb. 5, 2007
This is a large, easy, different pasta salad that would be great for a pot-luck. I used kalamata (greek) olives instead of regular black. I also used Kraft's bag of "mediterranean" cheese crumbles (provolone, feta and parmesan). I thought it needed more vinegar and a pinch of salt. I think next time I would use 2/3 to 3/4 of the pasta in order to concentrate the other flavors a bit more.
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10 users found this review helpful

Seven Grain Bread II

Reviewed: Jan. 13, 2006
This is an excellent bread which combines high fiber with a medium-weight bread. I found this bread perfect for sandwiches (not too heavy)! I put it in a large ziploc bag steaming hot to soften the crust. As for the recipe, I think it might have too much yeast. I used the 1.5 lb and whole wheat settings, and the bread rose too high - I had to "deflate" it a little with a toothpick in the middle of the second rise and immediately bake. 1 tbsp of yeast is equal to 3 tsp which just seems like too much for even a 2 lb loaf, let alone this recipe. Next time I plan to cut the yeast down to 2 tsp. I think I'll also soak the grains next time, as I'm not as fond of having a crunch in my bread - but this is just a personal preference.
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11 users found this review helpful

Banana Cake VIII

Reviewed: Mar. 8, 2005
I decided to try this recipe after apparently misplacing my usual family banana cupcake recipe. I cut this one in half and made 18 cupcakes and baked for about 15 minutes. It's a great basic banana cake recipe, very fluffy, although I guess it didn't "wow" me. I like that it uses sour cream instead of sour milk, because I've always hated the pain of remembering to sour some milk with vinegar an hour before mixing. I skipped the topping and used plain chocolate frosting because I didn't have the topping ingredients on hand (and I'm not sure it would work with cupcakes...). This recipe DEFINTELY needs some salt, which I planned to add on my own but forgot. Perhaps using salted peanuts in the topping would have made up for this though. It doesn't quite have the depth of flavor that a usual banana recipe with salt would have, but that would be easily remedied with a teaspoon or so in the full batch. When I tried it plain it almost seems to have a baking soda aftertaste (maybe just a hint?), but with the frosting it was undetectable. Considering how light and fluffy these were, I'd say it was just the right amount of soda and powder without being too much. The big plus, which I consider to be the "make it or break it" for any cupcake recipe, is that this cake came out of the "wrappers" (baking cups) very easily - no sticking.
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7 users found this review helpful

Chicken Supreme III

Reviewed: Jan. 31, 2005
This is one of my favorites from the slowcooker/casserole cookbook. It's very easy, I usually have all the stuff on hand, and best of all, it's NOT TOO DRY. My husband and I are big eaters, (a nice way of saying we're a little padded around the middle!) and for us, this recipe was very FILLING. I plan on trying it with different flavors of stuffing and cream soups. I'm surprised others have had problems with this...I should note I spread this in a 9x13 pan, rather than using a round casserole dish. It was perfect textured, took the right amount of time, and definitely not too greasy or runny. Maybe that's the problem?
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Atomic Canuck Chili

Reviewed: Sep. 29, 2004
I made this chili after I found it in the Allrecipes.com Slowcooker/Casserole cookbook. I have to say I was disappointed, and embarassed for having served it to some guests. I made the recipe exactly as printed, and it was unappealing. The flavor starts too sweet and "tomatoey" from the sugar and tomato paste. It definitely needs some cumin to actually taste like chili! The carrots make it taste more like a beef stew, as one of my guests put it It was so think, I could easily have served it on a plate with a fork. This recipe would probably be more appropriately used without the ground beef as a sweet/tangy/spicy BBQ sauce for grilling.
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3 users found this review helpful

 
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