TOOCUTE4UJANELLE Recipe Reviews (Pg. 1) - Allrecipes.com (18856460)

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TOOCUTE4UJANELLE

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Japanese Peanut Salad Dressing

Reviewed: Jan. 12, 2009
I brought this dressing to a party and everyone asked for the recipe. Definitely a crowd pleaser. I used half the amount of sugar and substituted half the amount of peanuts for peanut butter. Will use again!
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2 users found this review helpful

Gourmet Chicken Sandwich

Reviewed: Aug. 16, 2008
This sandwich was great! Not overpowering and very filling. I served my chicken cold, and used the recipe for "bread machine focaccia".
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5 users found this review helpful

Spinach Caprese Salad

Reviewed: Aug. 16, 2008
This salad was delicious. Just as a Caprese salad should be. I have made this a few times and find that using balsamic glaze instead of vinegar will take the bite off the dressing. It is much sweeter so it changes the taste of the salad, but it has a more rounded and mellow flavor.
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83 users found this review helpful

Bread Machine Focaccia

Reviewed: Aug. 16, 2008
The ratio of ingredients in this recipes is flawless. I have a slightly ancient bread maker, and even so this bread turned out fantastic. The first time I made this, it was way too bland. The second time, I added 1 1/2 tsp. Italian seasoning blend, and 1/4 tsp onion powder. I also baked it on stoneware and it came out beautifully in 25 minutes. Once it was finished, I brushed butter on top, sprinkled kosher salt, pepper, and Italian seasoning blend over it, and put under my broiler on low for 2 minutes. This made a wonderful crust on top. Used a pizza cutter to make squares for serving.
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9 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Oct. 24, 2007
I thought the flavor of this recipe was outstanding! My entire family asked for it again, and we had it twice in one week! I did do one thing differently: sandwich bread instead of saltine crackers. The substitution didn't change the taste at all, which is the most important part of the recipe, but I think it lent to making the loaf moist. I also put the glaze on the top AND bottom of the loaf.
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4 users found this review helpful

Rum-Pineapple Pound Cake

Reviewed: Jul. 6, 2007
I made this for a fourth of july party, and it tasted okay. Everyone who had it felt there wasnt enough rum taste inside the cake, and too much in the bottom. If I make it again, I might make it two round pans instead of a bunt pan. I'll also put less sugar in the rum mixture, because it was too sweet.
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5 users found this review helpful

Easy Sugar Cookies

Reviewed: Dec. 14, 2005
Just like the other reviews said, these cookies were perfect! Not too sweet, not too plain. I do suggest adding a little extra vanilla-I thought it needed a deeper flavor. For kids, they were perfect with icing. Don't cook them too long! If it seems they need another 2 min.,go ahead and take them out. They will firm up once out of the oven. I WILL be making this again!
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435 users found this review helpful

Jam Muffins

Reviewed: Nov. 26, 2005
These muffins were not the best ones I have ever made, but they were surprizingly good for what little amount of time was required to make them, and for so few ingredients. I added a few of my own touches to it- applesauce instead of oil, 4 tbs. jam(strawberry) IN the batter, and 1 tsp of vanilla extract in the batter as well. It is important to let the muffins sit for about 2 min in the pan before taking them out so the jam will not spill out the bottom. I drizzled a mixture of honey, vanilla, and red food coloring on the top of my muffins right after they came out. It really dressed them up. I will make these again!
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56 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Nov. 25, 2005
I make this cheesecake every year. I have made it many times, and after much trial and error now always add: an entire can of pumpkin, an extra teaspoon of cinnamon, and a teaspoon of pumpkin pie seasoning. My family requested a more chewy crust, so I add 1/2 cup of sugar to the gingersnap mix. I also aways put a tray of water in the bottom rack to help keep the cheesecake moist while baking( it also keeps it from cracking) This cheesecake is requested all the time, and is a wonderful alternative to pumpkin pie...it's something new, but it still has enough of that traditional holiday flavor.
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6 users found this review helpful

Cinnamon Bread I

Reviewed: Sep. 24, 2005
This bread was absolutely perfect. EVERYTHING a cinnamon bread should be. Instead of buttermilk, I used vanilla yougurt thinned with a little regular milk. The bread turned out perfect in exactly 50 min. It was flavorful, moist, and tasty. Perfect with a little butter spread on a slice, warm from the oven or microwave. Even the picky young one in my family love this! A+ NOTE: the crumb topping really requires another teaspoon or so of sugar. Extra cinnamon in the batter went into mine as well.
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2 users found this review helpful

The Best Banana Bread

Reviewed: Sep. 12, 2005
I love this recipe, and so did my family! It is a very simple recipe-everything is very atainable. It took about 4 bananas for me to get 2 cup, and I used both cups. I think this really helped make this bread come out moist. To add flavour, I took the hint from the other reviews and added about a tsp. of vanilla, 1 tbs cinnamon, and some groung cloves and nutmeg. Even then, the flavour was simple, but not bland. Hot from the oven, warmed in the microwave, or cold from the fridge, this bread taste wonderfull!
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3 users found this review helpful

Buttermilk Cookies

Reviewed: Sep. 10, 2005
I absolutely love these cookies! I called them "cake cookies", since that is what they came out as. The batter spreads out a lot-I only fit 9 cookies on a cookie sheet, but the result is fabulous! The hold themselves up just enough and tasted great! Instead of buttermilk, I used 1/2 souf cream, 1/2 milk and lemon juice(1tbs lemon to 1 cup of milk.) The kids in my neighborhood loved them! Makes enough to shere with everyone! The taste wasn't too sweet or too bland. For the kids I addded frosting on top. I will deffinately make these again!
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9 users found this review helpful

Classic Butter Cookies I

Reviewed: Oct. 5, 2004
These cookies are very versatile,but a little too wet for rolling out and cutting. Be careful of overcooking them too. If you cook them too much, they come out tasting like popcorn. Very good for plain circles and logs!
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1 user found this review helpful

 
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