PREGOCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (18866785)

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Hearty Breakfast Cookies

Reviewed: Sep. 6, 2007
Love this recipe! I'm sure it was a great recipe as is, but to bump of the "health factor" a bit I made some substitutions that worked well. I know that drives some people crazy to change a recipe all around, but if it helps to tweak it, WHY NOT!? This way there's a healthier version to play with. Instead of all the butter I only used 1/4 cup of butter and added applesauce. Then I only used 1 cup of brown sugar. When I mixed in all the PB etc. I added one big banana too. I put in 1 and 1/2 cups of raisins because we like them and heated up 1/2 cup apple juice to let the raisins soak in and then I used that "raisin water" in place of the water called for in the recipe. I also added 1/3 cup of ground flax to give it some more good stuff. We eat them in the afternoon for a healthy snack or when we're running out the door on a busy morning.
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214 users found this review helpful

Chocolate Covered Cherries

Reviewed: Dec. 22, 2004
Living in Saudi Arabia you can’t find chocolate covered cherries so when my father was visiting – I tried making these. They are time consuming and you need to allow at least a week to allow them to age but so worth the effort! Here are my best pointers: 1) drain and blot dry the cherries, then freeze them on cookie sheets. 2) Divide the fondant into four equal pieces and then after lightly dusting it, roll it onto an arm’s length piece of wax paper that you will fold in half. Then turn the fondant over and dust it on the other side so that it won’t stick and place between the two sheets of waxed paper. Stack the layers in the fridge. 3) Take out 10 – 20 cherries from the freezer and use a 2” biscuit cutter to get the right amount of fondant. MAKE SURE THE CHERRY IS SEALED WELL and then freeze the fondant rolled cherries overnight. 4) When you are ready to dip them, take them out 10 – 20 at a time use a good quality semi sweet chocolate. (Candy dipping tools makes it easier although I've used chopsticks before I had those...) Place in the freezer for 15 minutes and then paint the bottom with chocolate again to seal in the fondant. You might need to “repair” other places that were not covered by the chocolate to keep the cherries from oozing. I then allow them to freeze overnight and then place them on the counter under saran for 1 week after giving my family the “don’t you dare touch them” look. I will redip them after the week to make them look fresh.
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74 users found this review helpful

Oven-Roasted Potatoes

Reviewed: Apr. 7, 2007
Good and simple - to jumpstart things after I cut them up I threw them in the microwave a few minutes before I cooked them. I too added garlic salt and if I wasn't feeding my kids I would've added a dash of cayenne!
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43 users found this review helpful

Crab Quiche

Reviewed: Feb. 26, 2008
I'm not the hugest fan of imitation crab, however, living overseas it isn't always available so.... instead of substituting real crab which is expensive anyway - I made this quiche as written (not an everyday occurence I might add! HA!) The only I did change which is standard for me is that I am unable to get a premade crust here and just can't seem to make a decent crust (I vow to learn someday) so.... I always just add 1/4 flour to any quiche recipe and *voila*...it makes a CRUSTLESS QUICHE! Super simple and always fabulous! If I could have I would have substituted the crabmeat, but even without the real stuff my 5 year old son was requesting THIRDS! ***** I also sliced the imitation crab thinly so the whole texture of it didn't bother me as much***
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37 users found this review helpful

Eggplant and Pepper Parmesan Sandwiches

Reviewed: Apr. 11, 2006
DEFINITE DO-OVER!!! I had to make a few changes because I couldn't get some of the ingredients but it was FABULOUS! Instead of a baguette I used a larger softer bakery bread which worked beautifully. (I sometimes find the baguettes too hard anyway) For the goat cheese I had to substitute feta which I mixed with a bit of plain yougurt to make it more spreadable. Next I added a layer of thinly sliced salami to bump up the protein for my kids, put the tapenade on next... then the grilled veggies and last I put slices of gouda because with the little ones I knew the parmesan would be a disaster. I also put it under the broiler to melt the cheese. I know I changed the recipe a little, but nothing that comprimised it too much in my oppinion. *ALSO* While the veggies were under the broiler, I started the tapenade in the food processor and it zipped together! This was a great lunch for all of us! (parents, 3yr. old & 1.5 yr. old)
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36 users found this review helpful

Kaese Spaetzle

Reviewed: Jan. 20, 2011
I was NERVOUS to make this since we had just spent time in Germany and my kids' expectations were high! But... the recipe did not disappoint! I did have to scale up the recipe in order to use it as a main dish. I also used 1/2 tsp of nutmeg instead of 1 full one. Making the spaetzle was FUN!
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24 users found this review helpful

N'Awlins Stuffed Bell Peppers

Reviewed: Mar. 27, 2005
Made this tonight and have to say it was *much* better than the run of the mill hamburger/tomato mixture. I did change a few things though: I added extra celery, 3 TBS of garlic(the kind from the jar), 4 tsp of creole seasoning and instead of the stuffing I added cooked rice in chicken broth - prior to cooking it was 2 cups) Then I added almost a cup of water so it wouldn't be too dry and 4 eggs for a binder ---- it was so YUM! It was a definite do-over!
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18 users found this review helpful

Bird Seed Energy Bars

Reviewed: Feb. 5, 2008
I love finding *healthy* snack choices for my family and although I usually don't try recipes that haven't been reviewed already, I thought I would try my luck... so glad I did! These were great! I did tell my kids they were "CHOCOLATE CHIP bird seed bars" and that did the trick! I did only give it 4 stars because the bars could have used a little more egg or something to stick better... I was nervous that they would taste a little "cardboard" because they only used whole wheat flour but they were fine just as written. I might try using half oil and half applesauce to cut down on the oil - if I do, I'll post an update. As is - they are great though! (they remind me a little of my PLAYGROUP GRANOLA BARS! If you like these you'll like those too.)
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17 users found this review helpful

Spinach Tortellini Soup

Reviewed: Feb. 2, 2010
I'm all for easy and quick! I usually a "add a little bit of this and that" kind of cook. It's rare that I don't switch stuff up with a recipe, but honestly -- this recipe is perfect as is! (I'm SERIOUS!) My kids even love it!
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11 users found this review helpful

Hot Cocoa Mix

Reviewed: Dec. 16, 2009
I also tweaked the recipe... made it in my FOOD PROCESSOR (love that thing!) Here is the winning combination: 4 cups dry milk, 2 cups of the Cinnamon Vanilla Coffee Mate, 1-1/4 unsweetened cocoa powder, 1-1/4 regular white sugar, and since it was a cinnamon flavor I did add 2 tsp of a really good cinnamon! VOILA! Perfect for hostess gifts or for our friends! We all enjoy it and I didn't find it too sweet this way!
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10 users found this review helpful

Portobello Mushroom Lentil Soup

Reviewed: Oct. 12, 2006
Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly, I'm not a negative reviewer, but I felt I needed to warn others...
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10 users found this review helpful

Apple Crumble Tart

Reviewed: Jan. 18, 2005
Loved this recipe! It was super easy using the puff pastry too! The only thing I did differently was to omit the egg yolks in the sauce - maybe next time I'll be braver about that! (I had to thicken it up a little with 1/2 tsp. cornstarch)I also poured the wine sauce directly over the tart and I think I'd prefer to do that individually next time as it made it a little soupy. Maybe if I hadn't left out the egg yolks it would've been fine? It was still a GREAT recipe and next time I'll add a little oatmeal to crunch it up as well.
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10 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Dec. 19, 2009
My 3 year old daughter and I made these using the suggested changes of 1 cup PB and lessening the flour to 2 cups. Instead of chocolate chips we used the Christmas M&Ms and reserved about 1/4 cup of them for her to put on the tops of each cookie. We also used a smaller cookie scoop (1 TBS?) to make the balls and then kinda flattened them with the spatula as they came out. They were fun to make together. I also froze half the dough in a roll to see how that would work out if I ever wanted to make them in large batches. The only drawback to this is that when you slice the cookies - you inevitably cut some of the M&Ms. (Also, if you use this method - you can wait till they soften a little on the pan and your kids can still add some M&Ms)
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9 users found this review helpful

Cream Cheese Mints

Reviewed: Mar. 22, 2008
What a great base recipe - perfect for an Easter treat! I needed to double the recipe since i was making them for a crowd and made them in my food processor which was SO EASY! I used more icing sugar than was called for - possibly even double what it called for. I just added until I had a workable dough-like texture in a ball. Then after taking the dough out, I weighed it, divided it into 5 equal parts and mixed each part in the food processor in a snap. I did the colors in order so it wouldn't matter to the next color.... ie. yellow, green, blue, violet, and then pink. I experimented with rolling "snakes" and cutting them, but I had to shape them that way too.... in the end it worked well to roll out the dough and cut with a small circle cookie cutter. Mine were a little larger than a dime. I dusted them with powdered sugar and will let them sit out on drying racks for a few hours before refrigerating them.** I didn't have any peppermint oil so for a double batch I used 3 tsp of extract.** Just made these again for a kids cooking class and they were so much fun to make. Lots of great ways to use them too.... bridal or baby shower... teacher gifts... Easter... Christmas... fun & easy as long as you make sure that you KEEP ADDING POWDERED SUGAR UNTIL YOU GET A SMOOTH BALL.
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9 users found this review helpful

Chocolate Butter-Creme Frosting

Reviewed: Oct. 14, 2010
Tripled this recipe as suggested and added 1/2 vanilla and 1/2 raspberry flavoring and it was DIVINE! Was perfect to frost a 2 layer cake. Topped it with fresh raspberries... YUM!
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8 users found this review helpful

Mandarin Orange, Gorgonzola and Almond Delight

Reviewed: Jan. 11, 2006
I really liked the salad, but I found the dressing to be a bit bland,it felt too runny and just not anything too great. So, I did tweak it a bit by increasing the oil to 1/3 cup oil, adding the 2 TBS of red wine vinegar, 4 TBS of orange juice, 2 TBS orange marmalade, 2 TBS sugar, pepper & salt. I found the orange marmalade to be the kick that it needed! I also added slices of red onion and real mandarin orange slices instead of the canned stuff. I know - I know... I changed it all around, but it *really* made a difference! It went over really well and everyone raved!
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8 users found this review helpful

Greek Salad III

Reviewed: Aug. 5, 2009
This is our "go-to" recipe for a LONG time now.... Sometimes nothing else satisfies like this Greek Salad!
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7 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 2, 2009
.... these tasted *ok* but the texture was just off. It was quite crumbly. I have no idea how the rating got so high and I don't often give sub-par reviews, but I had high expectations due to the reviews. I'll keep looking for that perfect peanut butter cookie....
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7 users found this review helpful

Greek Lamb-Feta Burgers With Cucumber Sauce

Reviewed: Jan. 6, 2009
So yummy! Added chopped kalmata olives also. Wonderful recipe! The tziki sauce was great too!
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7 users found this review helpful

Spinach Lentil Soup

Reviewed: Jan. 4, 2009
GREAT soup! I used chicken broth instead of water and didn't really measure it. I just add what I need as I go. I also used 1/2 tsp chipotle pepper instead of the red pepper flakes. I would have used more if our kids weren't eating it. Everyone LOVED it! (even 6, 4 and 2 year old!)
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7 users found this review helpful

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