BenevolentEmpress Recipe Reviews (Pg. 1) - Allrecipes.com (18964048)

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Rainbow Cupcakes

Reviewed: Aug. 13, 2012
These were not bad for a basic recipe. Next time I would replace the milk with sour cream or yogurt, the oil with applesauce, and reduce the baking powder by 1/2 tsp. to improve the texture. Some cinnamon or cardamom wouldn't hurt either. I don't care for the taste of the food coloring; maybe gel colors would be better. Note: The three reviews below referring to cornbread are really good examples of why we now need a "report abuse" option on this site.
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2 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 12, 2011
WAY too much baking powder; leaves a horrible bitter baking powder taste in your mouth.
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4 users found this review helpful

Cinnamon Brownies

Reviewed: Apr. 7, 2011
Best brownies I've ever made. I used chocolate chips instead of nuts, and added about 1/2 tsp of ancho chili for a "Mexican Chocolate" flavor. These rocked the bake sale!
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6 users found this review helpful

Banana Sour Cream Bread

Reviewed: May 10, 2010
Great recipe. I followed the advice of other reviewers regarding cooking temp/time, and cooked 2 9x4 loaves for 75 minutes at 325. I note that the author used very small pans (7x3) which could account for the discrepancy in cooking temp/time. I added 1 Tbsp. spiced rum to the wet ingredients, and used a whole-grain baking mix instead of the flour, salt and baking soda. I added extra cinnamon, allspice and cloves to the dry ingredients. My loaves came out moist and delicious! Thank you for a great recipe!
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 16, 2009
This recipe was a good start, but I found I had to tweak it for our taste and to tenderize this cut of meat. I used smoked paprika instead of regular, smoked alder salt instead of kosher (DO NOT USE TABLE SALT!), 5 cloves of fresh minced garlic instead of powder, fresh oregano and thyme instead of dried; omitted the cayenne, and used rosemary & garlic infused olive oil. Put roast on rack on top of pan, filled bottom of pan with beef broth and red wine. Roasted at 325 for 36 minutes per pound. The drippings combined with the broth and wine in the bottom of the pan made a heavenly gravy. Yum.
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2 users found this review helpful

Cousin Cosmo's Greek Chicken

Reviewed: Feb. 26, 2008
My family really enjoyed this recipe. I also stuffed the cheese, lemon, oregano and spinach into slots in the whole breasts, as it is easier to brown this way. I used fresh oregano, and added some sun dried tomatoes and garlic to that mixture. I also cooked it in the oven with broth and wine, and extra garlic and oregano, then cooked the sauce down after the chicken was done. Next time I will double the sauce. Very good!
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2 users found this review helpful

Chicken Hurry

Reviewed: Aug. 12, 2007
So simple, yet so good! I used boneless, skinless chicken breasts. I omitted the sugar (totally not necessary), added 1/2 c. chili sauce, 1/2 c. red wine, and lots of fresh minced garlic. Also layered bottom of pan with sliced sweet peppers and onions. My daughter, an aspiring chef, demanded to know what was in the incredible sauce. When I told her, she didn't believe me. This is not barbeque sauce. It's just a plain, simple and good basic recipe. As with other reviewers, I will double the sauce next time.
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22 users found this review helpful

Breakfast Upside Down Cake

Reviewed: May 13, 2007
Good recipe. We reduced the bacon to 8 slices and added chicken apple sausage. Used 1 package refrigerated hash brown potatoes instead of whole baking potatoes. Also added 1/2 cup of egg beaters. It was a little dry, so next time I will use 1 cup of egg beaters and 1/4 cup nonfat milk as well.
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4 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 13, 2007
Delicious - hearty and satisfying. We used turkey italian sausage and fat free half and half to cut down on the fat, and 2 cans of Italian diced tomatoes instead of plum tomatoes. I also added about 5 oz. frozen chopped spinach (thawed) to boost nutrition and flavor. My whole family loved it!
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359 users found this review helpful

Chicken Breasts with Lime Sauce

Reviewed: May 1, 2007
Great combination!
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2 users found this review helpful

Greek Pasta with Tomatoes and White Beans

Reviewed: Apr. 30, 2007
We loved this. Sauted 1/2 diced onion with diced red bell pepper and lots of garlic, then added tomatoes, about 1/2 c. white wine and 3 Tbsp. fresh minced basil and simmered for 15-20 minutes. Then added beans (used 2 cans), then spinach. Also used 16 oz. wheat penne. Enjoyed leftovers for several meals. Yum.
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4 users found this review helpful

Lemon Barbeque Meatloaf

Reviewed: Apr. 30, 2007
My family really enjoyed this recipe. I can't imagine using it for ground beef, though; we used ground turkey. I changed the recipe further by adding garlic powder, onion powder, smoked paprika, smoked sea salt (instead of seasoned) and lemon pepper to meat mixture. I omitted the water. Used chili sauce instead of ketchup, and cut back on sugar to 1/4 cup. Then I placed the sauce right on top of the meat (put a well in the top of the loaves) and baked 400 for 30 minutes - perfect! I would switch the amounts for the spices to 1/4 dash of cloves and 1/4 teaspoon of allspice. Will double sauce next time. Aside from the personal tweaks, really, really tasty.
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2 users found this review helpful

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Reviewed: Apr. 24, 2007
Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled with red Hawaiian sea salt and black pepper, then applied the nut mixture directly to the fish and baked at 450 for 15 minutes. Turned out spectacular; fish was moist and crust was toasted and slightly crunchy. Omitted red pepper flakes from nut mixture, added freshly grated nutmeg and 1/4 tsp. of brown sugar. Do not process nut mixture until smooth; that would make a paste, which would be bad. Pulse the mixture until it is light and crumbly, with plenty of nut chunks left, then apply lightly to fish without packing. I used fat free half and half for the sauce, and added freshly grated nutmeg, 1/4 cup of mango nectar, and a splash of vanilla (the good stuff, please) to the mango sauce. With fat free dairy and lemon juice your sauce will often separate or curdle; I pureed it at the end of cooking to smooth this out. Served with saffron rice and steamed broccoli. Next time I will use lime juice instead of lemon, and add a splash of coconut rum to the sauce. This recipe is just too good to miss- Thank you Deanna!!!
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57 users found this review helpful

Roasted Beets, Apples, and Fennel

Reviewed: Apr. 20, 2007
Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan.
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42 users found this review helpful

Swiss Turkey Tenderloin Strips

Reviewed: Nov. 19, 2006
We were hoping for a great swiss-flavored sauce, but this is basically fondue, not a sauce. The flavor is very good with the addition of smoked paprika and a generous portion of fresh ground nutmeg, but the texture and consistency is terrible. It is basically just melted cheese with some wine and stock stirred in, and when it is taken off of the heat it just turns to goo. There is no hope for leftovers. I will make it again, but will start with a basic white sauce. And 3 cups of cheese is excessive; at least use reduced fat swiss.
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7 users found this review helpful

Pesto Chicken Florentine

Reviewed: Jul. 9, 2006
FANTASTIC! The whole family loved this one, from toddler to teenager to husband; even the dog was begging. I cut the chicken into bite size pieces before cooking, and seasoned with salt, pepper and garlic. Used 1 pckg Knorr Alfredo and 1 pckg Knorr Creamy Pesto sauce made with skim milk, and added frozen fresh basil. Used 16 oz. Barilla Plus penne pasta, and 9 oz. bag spinach. Yields 6-8 servings. Served chopped red bell pepper, romano, parmesan, pesto and pine nuts on the side as toppings. Family asked me to use more garlic next time. This can be changed so many ways!! Thank you for a great recipe!
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2 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Jul. 3, 2006
These were yummy. I substituted Johnny's Garlic Spread & Seasoning for the garlic powder, onion powder, salt and parsley in the butter. I added some to the dough as well. The whole family loved them. Note that the serving sizes are for somewhat small biscuits.
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3 users found this review helpful

Pork Tenderloin in Bourbon

Reviewed: Jun. 11, 2006
Good Recipe! More of a delicate flavor that compliments the taste of the pork, rather than masks the flavor. I forked the meat to let the marinade infuse the pork, and put it in a ziploc in the refrigerator for 8 hours. I doubled and minced the garlic, and also added hickory smoked mustard (same brand as the bourbon) and black truffle-infused olive oil to the marinade. I seared the meat in a pan on the stove, then cooked it at 350 for 1 hour. Very tender!! I served it with the cooked-down marinade on the side, as well as a variation of the Mustard Scallion Sauce suggested by another reviewer. Everyone from the picky teenager to the picky toddler ate a healthy portion. We will definitely make this again.
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4 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: May 3, 2006
OMG This was soooo good! I too added some bread crumbs, and just left it in an extra 5 minutes instead of putting it under the broiler. Came out nice and crunchy. We'll be making this one all the time!!!
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2 users found this review helpful

Indian Chicken Curry I

Reviewed: Apr. 24, 2006
This was good, but I thought it lacked somewhat in the high notes in the spice. It needed way more ginger, and I missed turmeric in the recipe. Also, the cardamom needed to be cooked with the oil, not added later. Overall, it was good, and worth trying, but not my favorite curry.
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2 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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