Clare Recipe Reviews (Pg. 1) - Allrecipes.com (1908453)

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Apple Honey Bundt Cake

Reviewed: Oct. 4, 2011
An excellent cake for Rosh Hashanah. I followed the recipe pretty closely with a couple of small changes: I sub'd 1/3 cup of the oil with apple sauce and increased the amount of apples to 4, and I upped the spices, adding 1/2 tsp nutmeg, 1/2 tsp cardamon, 1/2 tsp of ginger & 1/8 tsp cloves. The cake turned out wonderfully! Very moist and quite delicious, and hubby even said it was the best honey cake he had ever had (I blush!)
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13 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Aug. 15, 2011
I was alittle disappointed in this cake...not enough strawberries, but perhaps I should have measured the strawberries after I crushed them not before? Perhaps I will try again with more (or other fruit) and maybe even try a chocolate cake mix. I was interested to see another similar recipe on this site with same ingredients but reversed directions (marshmallows on bottom of pan, cake mix in the middle and strawberries on top...and the cake reverses itself in the oven!) Might try that too!
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12 users found this review helpful

Creamy Rice Pudding

Reviewed: Jun. 21, 2011
What a great rice pudding! I tried to make it healthier using brown rice (increasing the cooking time of the rice) and it lost nothing in taste! My new favorite rice pudding recipe. Have tried with dried tart cherries instead of raisins and it gave a nice contrast.
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11 users found this review helpful

Pasta Fagioli

Reviewed: Nov. 6, 2011
Excellent soup recipe. Followed recipe quite closely, except I used a can of diced tomatoes instead of fresh and did not have tomato sauce so added half a small can of tomato paste and added more broth. I had fresh parsley, and added a little more pasta (I used wholewheat elbows instead of spinach pasta). Soup was delicious and everyone loved it. Definitely a keeper! The only shame was that there was no leftovers!
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10 users found this review helpful

Magic Mango Bread

Reviewed: Oct. 4, 2011
Delicious recipe, but I did make some changes that may have changed the taste. I cut sugar down by 1/4, and sub'd 1/3 cup of oil for apple sauce. Instead of raisins and nuts (I had none) I used 1 cup combined of chopped dried mango/apricots soaked in rum, and added 1/2 tsp of cardamon and 1/2 tsp ginger. I messed up trying to follow other reviews and accidentally added 3 tsp baking powder/1 tsp baking soda, so cake rose very nicely, but perhaps was slightly salty (but only because I knew). Apricots were perfect addition since they added the zip that is in fresh mangoes, but seems to be lost when it is baked. Can't wait for next mango season to make this some more!
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9 users found this review helpful

GA Peach Pound Cake

Reviewed: Jun. 29, 2011
Great pound cake recipe. I used over-ripe necarines and some frozen peaches. The first day I felt like it was lacking a peachy flavour, but it tasted more peachy the next day. I added 1 teaspoon of lemon zest and 1 teaspoon of ground cardamon (my pound cake secret ingredient!) and used cinnamon sugar to dust the greased pan for the crispy crust. I can't wait to try it with other fruits.
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9 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 23, 2011
Very tasty for a vegitarian dish. I followed other reviewers' suggestions and baked these on a greased baking sheet for 12 mins on each side and they turned out very well (sometimes you do have to make small compromise to taste for health!) My husband who only eats Kosher and has never tasted crab loved them and even my 2 year old gobbled them up and said "more?" I used Italian breadcrumbs because that was what I had on hand and served with mayo with fresh chopped parsely mixed in. Next time I might up the Old Bay Seasoning by 1/2 teaspoon.
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8 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 13, 2011
Great cookie recipe, a nice change from the usual greasy chocolate chip cookie. I only had tangerines instead of orange so used this zest and juice, not sure if this was an improvement or not, but certainly no complaints. I pulsed cranberries in the food processor and although dough was wet it was not unworkable at room temperature. I baked at 350 degrees since I also had another cake in the oven (an incredible Cranberry Spice Cake from Epicurious/Bon Appetit Nov 2011 - if you like these cookies you will love this cake!) I iced half the cookies but found the iced ones became very crumbly (no problem with the taste!) so next time I will probably skip the icing all together. Its a shame you can't get cranberries all year around because it would be great to have these cookies all year around instead of only around Thanksgiving/Christmas time.
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7 users found this review helpful

German Apple Cake I

Reviewed: Sep. 1, 2011
Excellent apple cake! Moist and tasty. I upped the spiciness by adding 1/2 tspn ground ginger, nutmeg & cardamon. I did change it slightly for health, reducing sugar to 1+1/2 cup, and swapping 1/2 cup of oil for natural apple sauce. Of course this was all negated when I poured caramel frosting over half of the cake! :-) Perfect cake with or without frosting, but it did lack the crispy crust other reviewers talked about - probably because of my reducing the sugar content. Might try agaiin as a base for other fruits/vegitables - perhaps zuchinni/carrot or pears and nuts.
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7 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 20, 2011
Delicious and easy. I followed the recipe exactly (but I used corn off of the cobb). Very fresh tastiing and the perfect ratio of cous-cous to veggies/beans. Will definately make again.
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7 users found this review helpful

Mock Tuna Salad

Reviewed: Jun. 21, 2011
Love this recipe! Takes minutes to make and is so good on crackers, I could eat the whole batch in one sitting! Doesn't taste like tuna salad to me, but since I don't like tuna salad all that much, that was not a bad thing! I ran out of chick peas and tried with it white beans instead and it was good too. Prefer the texture when I made with a potato masher as instead of in a food processor (and it was less clean up!)
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7 users found this review helpful

Babka I

Reviewed: Apr. 7, 2012
Wow, I have been wanting to make this bread for ages now but it seemed like so much work. As Easter approached, I took the plunge, and wow, why did I wait so long? I cut the recipe down by a third, using 2 eggs and 1 egg yolk, and got some of the measurements slightly off (added a little too much butter), but this bread was light and delicious! I left the dough for the final proof in the pan overnight (I could not believe how high it rose) then baked in the morning. I took it to work where a Polish colleague told me I nailed it! Next time I will make the whole recipe and give the extras away as gifts. As good as any bread I have had from a fine bakery. Highly recommend your trying if you are nervous!
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6 users found this review helpful

Quinoa and Black Bean Chili

Reviewed: Nov. 16, 2011
My first time cooking with quinoa, and I enjoyed this chili very much. I cooked the quinoa in vegitable broth per other suggestions, substituted one of the can of black beans for cannellini beans since that was all I had on hand and used 2 tspns of powdered chipotle instead of canned. Chili was very satisfying and did not miss the meat, but the dish is probably not the most attractive meal I ever made if appearance is important to you(perhaps not a dish for a dinner party?) One note, although this does make a big batch I don't think it was as much as 10 servings.
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6 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Nov. 6, 2011
Very moist and tasty lemon cake. The recipe made a lot of batter, I think it could have made a couple of cakes. Perhaps I did not spray enough but the I had difficulty getting it out of the pan. I used a simple glace icing from confections sugar, lemon juice and lemon extract. Will definitely make th
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6 users found this review helpful

Grenadian Spice Cake

Reviewed: Sep. 2, 2011
Very tasty cake! I loved the different spice combination with the lime zest much better than the more traditional American spice cake (most have too much cinnamon! for me!) I baked in a loaf pan, but a tester came out clean after only 1 hour. I found the cake to have the texture of a dense pound cake. I might experiment using another white cake recipe with this spice mix.
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6 users found this review helpful

Green Onion Dip I

Reviewed: Jul. 25, 2011
Very tasty and easy dip. I followed the recipe except I only had cilantro instead of parsley and I just chopped and mixed the ingredients instead of processing them. The only problem is, it was so good I ate too much of it and felt alttle guilty afterwards! I might try with lower fat sour cream/mayonaise next time just to keep the calories down.
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6 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: Jun. 21, 2011
Very easy and good cake. I made it with white cake mix since that was all I had, and cooked for 10 minutes more at 350 degrees for the last 10 minutes. It disappeared fast at work! Next time I will add lemon zest and cardamon so no one will know it is not from scratch!
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6 users found this review helpful

Black Beans and Rice

Reviewed: Jul. 14, 2012
A nice recipe, although I did change it slightly based upon other reviews. I used brown rice (obviously this increased the cooking time, and so I had to add more chicken stock as it cooked), and added a can of chopped tomatoes. I doubled the garlic, cumin and cayenne pepper, with some oregano. and added fresh cilantro right at the end. After re-reading the recipe I notice I only used one can of beans, but the results were great. I served this with corn tortillas with a little cheese and fresh tomatoes on the side and the results were awesome. Very satisfying, and no missing the meat! Thank you for sharing!
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5 users found this review helpful

Sticky Toffee Pudding Cake

Reviewed: Mar. 12, 2012
Love this recipe. Have served it twice to company and it all disappeared fast. Did not change a thing, but next time might double the sauces and poke and pour on half while cake is still hot.
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5 users found this review helpful

Scottish Shortbread IV

Reviewed: Dec. 7, 2011
I have been looking for the perfect shortbread recipe, and I think this might be it! I have never thought or heard of using brown sugar, but the results were perfect. I quartered the recipe (1 stick butter, 1/4 cup brown sugar & 1 cup flour) as I did not want to have too many cookies. I beat in my stand mixer rather than kneading and rolling out the dough. Then I scooped and rolled about 2 teaspoons of dough into a ball, pushed down with fingers and cris-crossed with a fork and baked about 20 minutes. This made a dozen nice sized cookies as good as any shortbread you can buy. Next I might make a whole batch and dividing and add some chopped crystallized ginger, lemon zest and/or chocolate chips!
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5 users found this review helpful

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