w Recipe Reviews (Pg. 1) - Allrecipes.com (18911611)

cook's profile

w

Reviews

Menus

 
View All Reviews Learn more

Cream Cheese Tart Shells

Reviewed: Jan. 26, 2006
great recipe, except according to the original recipe, i felt the crusts were too thin and fragile. instead of 24 i made about 18 tart shells, which after baking, i filled w/ a little bit of custard & topped it w/ fresh assorts berries and mandarin oranges.
Was this review helpful? [ YES ]
3 users found this review helpful

Banana Banana Bread

Reviewed: Jul. 4, 2007
Yummy and moist! I think I actually had more bananas (had 4 large overripe bananas) and since it was pretty moist, I cut out the butter completely. It wasn't missed! Everyone at my bbq loved it.
Was this review helpful? [ YES ]
4 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 6, 2008
I make oatmeal cookies all the time, and these are one of my favorites. I can easily make them chewy or crunchy; whichever I feel like. I always cut either the butter or shortening in half, cut either the brown or white sugar in half, and double the spices! I also soak my raisins in some warm water for a few minutes before mixing it in. From my experience with this recipe, the dough balls don't flatten out much when you bake them, so I flatten out my teaspoonful balls of dough before baking to get the round, flat chewy cookies. Otherwise they come out as chewy mounds of cookies (not bad either, just not as pretty).
Was this review helpful? [ YES ]
1 user found this review helpful

Dad's Oatmeal Cookies

Reviewed: Oct. 9, 2006
I've made these several times & have made a few adjustments to my liking, although they are GREAT as is. I personally LOVE spicy cookies, so these were IT for me. Instead of allspice though, I added about 1 tsp each of nutmeg and cardamom. In another batch, I have also added ground ginger which made the cookies reminiscent of gingerbread. Also have made an "apple-cinnamon" variety by adding finely chopped apple, & extra cinnamon. I haven't made a combination that wasn't embraced by the people I share it with! Some changes that I always make: I cut the white sugar to a half cup & use splenda, add more oatmeal (1/2 cup to 1 cup more - I like my cookies with that nutty texture), and I bake them a few minutes longer b/c I like my cookies crunchy/crispy.
Was this review helpful? [ YES ]
1 user found this review helpful

Frosted Cranberries

Reviewed: Dec. 18, 2007
A very impressive + easy treat to make. It makes a great gift and snack! I'll be making this next holiday season for sure.
Was this review helpful? [ YES ]
1 user found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Nov. 13, 2007
I kinda tweaked it to make it more like a cake-like cookie rather than a scone just b/c that's what I was looking for. I reduced the butter by half, added an extra egg, added 1/2 tsp pumpkin spice, and substituted orange juice for orange zest. The result was a VERY cake-like, light, fluffy cookie (a little too cakey, so I overcompensated) but the taste is fantastic!! This was my first time baking with fresh cranberries, & they are SO good. I also used fresh pumpkin b/c I had some. Next time when I'm in the mood for drier, denser, more scone-like cookie, I will follow the recipe exactly. I think my changes only changed the texture, not the taste, which is just delicious.
Was this review helpful? [ YES ]
2 users found this review helpful

Strawberry Spice Loaf

Reviewed: Jun. 20, 2007
Very, very moist! I used more than 10 oz of frozen strawberries (fresh home-frozen strawberries) that I chopped up, and I put in a third of the oil. Still very moist and tasty. I also halved the sugar and used splenda. Kinda reminded me of carrot cake but with strawberries instead... wouldn't really consider it a "loaf," which implies bread to me. Just cake baked in a loaf pan!
Was this review helpful? [ YES ]
1 user found this review helpful

Sun-Dried Tomato Dip

Reviewed: Oct. 27, 2007
YUMMY! I omitted the mayo b/c it grosses me out and just added more sour cream. Still tastes great. Oh, I also cut back on the garlic, and it was plenty garlicky. Great with crackers, pita chips, tortilla chips, or even as a sandwich spread! GOOD STUFF.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by w

Panna Cotta

Reviewed: Sep. 15, 2006
Just melts in your mouth, it's so good. Could be eaten plain, or I paired it with the "strawberries in spiced syrup" recipe from this site - very yummy. I even used Splenda to cut back on the calories. Couldn't tell.
Was this review helpful? [ YES ]
2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Feb. 26, 2008
These cookies are very close to my neighborhood bakery's ginger molasses cookies (which I still think are the best). I used full-bodied molasses, which gave it a richer color and taste. Even cutting back on the butter (to 1/2 cup) and sugar, the cookies turned out very moist, soft, chewy, and sweet, baking for 8 mins on the dot. I actually would put more ginger in next time. In my batch I made them extra decadent by adding in chopped dark chocolate-covered candied ginger from trader joe's... really rich and yummy! I'm sure it would be great with just chopped candied ginger, or plain, as it is in the recipe. Sometimes I'm in a mood for a crispier cookie so one pan I made the cookies smaller and baked them for a full 10 mins - they turned out like gingersnaps!! YUM! Fantastic how one recipe can give you big, soft, chewy ginger cookies and also crunchy, crispy gingersnaps!
Was this review helpful? [ YES ]
1 user found this review helpful

Janet's Rich Banana Bread

Reviewed: Oct. 15, 2007
This bread is wonderfully moist! I mashed 2 bananas and roughly mashed 1 banana (so it was still chunky). I agree, the chunks of banana don't look so appetizing later on, but it's still delicious. I also cut the sugar down, added some additional spices like cinnamon and nutmeg. I also sprinkled the top with oatmeal before baking, which added some nice texture to the bread b/c I omitted the nuts for preference.
Was this review helpful? [ YES ]
0 users found this review helpful

Penne Russo a la Vodka

Reviewed: Jan. 18, 2007
I can see myself making this dish on a regular basis; it so easy and the ingredients so simple. My only problem with this dish was adding the cheese at the end before mixing with the pasta. I found that the melting cheese made my toppings of proscuitto, basil, & mushrooms stick and clump together. So I had clumps of delicious toppings tossed with my pasta. Next time, I'll toss the pasta with the sauce and add the cheese while I'm tossing, so it melts onto the pasta, binding toppings with pasta, and not toppings with each other.
Was this review helpful? [ YES ]
16 users found this review helpful

New York Cheesecake III

Reviewed: Sep. 24, 2007
Makes a lovely, dense, flavorful cheesecake. I didn't need a water bath or anything, and it was perfect; no cracks. I just left it in the oven until it totally cooled to room temp and then put it in the fridge. I also made a few adjustments: I used a combination of sugar and splenda (couldn't tell the difference), cut the total sugar down to 1.5 cups (plenty sweet), added vanilla as recommended by reviewers, and left out the extra 2 egg yolks. The egg yolks weren't missed - I don't like my cheesecakes eggy. I paired it with a homemade berry sauce: frozen strawberries, dethawed w/ the juice (these were home-frozen so no syrup); frozen berry mix from safeway; sugar; vanilla balsamic vinegar. Lightly boil for 10 minutes. Mix some cornstarch with a bit of water and mix into the berry mixture to thicken. Let cool. You can add some cinnamon/nutmeg for some spice, but it's a nice, naturally sweet and tart sauce to compliment the creamy sweetness of the cheesecake. I also sprayed my springform pan with PAM for baking and I didn't have to use a knife to separate the crust from the pan at all. It separated on its own beautifully.
Was this review helpful? [ YES ]
45 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Sep. 15, 2006
Really good. Not a fan of shredding them since it looks sloppy & overcooks easily that way, so I quartered/halved them. Turned out to be very tasty. I even used pre-crumbled, pre-drained bacon, so it was less greasy/fattening, but just as delicious!
Was this review helpful? [ YES ]
228 users found this review helpful
Photo by w

Mom's Zucchini Bread

Reviewed: Oct. 22, 2007
Very delicious and moist. I used whole wheat flour, 1 cup of brown sugar instead of the white sugar, 1/2 cup oil, real egg substitute (basically no yolks) and plenty of undrained zucchini. I also added about 1/2 tsp cloves. My bread didn't rise too much, but that could be b/c my baking powder is a bit old. The whole wheat flour does add a different taste, but it's a healthier taste that I'm used to, however not everyone will enjoy.
Was this review helpful? [ YES ]
0 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Sep. 15, 2006
A complicated recipe with a lot of special ingredients, but definitely gourmet and very delicious. Good for a planned small dinner party, not something you'd cook up with what you have in the kitchen on a weeknight after work. I've made it with frozen halibut (very good) & with fresh salmon (EXCELLENT).
Was this review helpful? [ YES ]
7 users found this review helpful

Angel Chicken Pasta

Reviewed: Sep. 15, 2006
This is really delicious. The only change I made was that I chopped up the chicken into pieces so it would cook faster & I mixed it in with the pasta and sauce. Turned out wonderfully b/c then every bite was covered with sauce! Freezes really well, too.
Was this review helpful? [ YES ]
2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: May 4, 2006
SO easy & light! I even cut back on the butter and used dried crushed basil (instead of fresh) and it turned out really nice. I imagine it would be delicious with some capers.
Was this review helpful? [ YES ]
2 users found this review helpful

Sweet Mustard Chicken Bake

Reviewed: Jan. 26, 2006
very easy to prepare, although could but back on the butter. i dipped chicken in the sauce and coated w/ italian seasoned japanese panko bread crumbs & baked as directed. it was absolutely delicious, tender, & flavorful! the bread crumbs add flavor & trap in the chicken juices + sauce. didn't have to baste during baking or marinate beforehand.
Was this review helpful? [ YES ]
4 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 18, 2007
So I made this recipe exactly as stated except instead of the chocolate mint candy, I mixed in crushed candy canes. The cookie part was absolutely delicious, but the only thing wrong with my variation was that some of the candy cane chunks were too big and melted all over the place. It wasn't a mess to clean up after it cooled, but it looked messy. Otherwise taste and texture were great. Next time I might add some peppermint oil to make it even mintier.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 61) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States