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

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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

Mom's Zucchini Bread

Reviewed: Aug. 23, 2011
Delicious recipe! I only had 1 cup of grated zuchinni left (after making Connie's zuchinni "crab" cakes from this site) so made 1/2 batch of the recipe with 2 eggs and reduced sugar to 1 cup. I also subsituted 1/2 the oil for natural apple sauce. Bread was moist and delicious. Could probably reduce sugar by atleast another 1/4 cup next time. Another nice touch is to sprinke cinnamon sugar on greased pan before pouring in batter and sprinkle on top for sweet and crispy crust.
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4 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

Ricotta Cake

Reviewed: Jun. 14, 2013
Very easy, simple cake. Got worried after I put it in the oven that I had put in too many eggs, that the 4 eggs in the recipe also included the 3 in the cake mix, as the ricotta/eggs mixture was quite soupy, but 7 total eggs total seemed to do the trick after all! I added blueberries on top of the riccotta on half the cake and they sunk down with the cheese mixture. While both sides were good, I preferred the blueberry side, but that is just a personal preference. Will definately make again.
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4 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Oct. 17, 2011
Wow, these turned out wonderfully! I did not want to have too many cup cakes around so I halved the recipe to make just 12 cakes but kept everything else the same (except I did have to bake for 25 or more minutes). These cakes were so light and fluffy and so flavorful and really did not need any frosting. Will definately use the other half a can of pumkin and butterscotch pudding for another batch in couple of days! I might try making this as a bundt cake.
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4 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Nov. 5, 2011
Very good soup. I followed recipe exactly, except I substituted vegetable broth instead of the chicken broth (my husband only eats kosher and can't mix meat and dairy). Soup was rich and delicious and even my 2 year old son ate it with relish.
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3 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

Black Bean and Corn Quesadillas

Reviewed: Dec. 6, 2011
I was pleasantly surprised with this simple yet tasty recipe. I did not change a thing (except I used whatever cheese I had in the fridge!) The brown sugar and hot pepper flakes combo really added a nice sweet and spicy kick to this meal.
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3 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

Chewy Coconut Cookies

Reviewed: Dec. 9, 2011
My second batch in 2 days, so as you can guess I am a fan. These were thin, but who cares: they tasted so good! The first batch I accidentally used 1 1/2 teaspoons of baking soda, so they were a little salty, but still good. Next time around they were perfect. I can't wait to try with some dried cherries and maybe even some white chocolate chips.
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3 users found this review helpful

Blueberry Anadama Bread

Reviewed: Feb. 12, 2012
My second time making this bread in less than a week! I love to bake, but making bread has always intimidated me, but it felt so easy! I used my Kitchen Aid mixer to do the kneading. This bread is light textured but with a great crust. I skipped the blueberries (hubby did want!). The first time around I did not have molasses so substituted 1/4 of brown sugar. Bread was good, but slightly sweet. This time I bought molasses and added 1 teaspoon of salt. Perfection! The bread did not even have time to cool down before we polished off the whole loaf! Thank you for sharing!
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2 users found this review helpful

Coconut Meringues

Reviewed: Mar. 12, 2012
Excellent recipe. I doubled it up, since I had 4 egg whites to use. I also chopped the coconut in a food processor for a few pulses, so the coconut was not so "stringy" and used half almond extract and half coconut extract. Delicious on their own but even more incredible when sandwiched together with whipped cream (I added a couple of teaspoons of cream of coconut instant pudding to the cream instead of sugar when whipping!) Wow!
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2 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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4 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

Poor Man's Frosting

Reviewed: Jun. 2, 2012
Wow, this frosting is a new favorite. I followed the recipe ingredients exactly, but read the reviews as I made and was worried the whole time it would not come out right. My white sauce got really thick and lumpy as I was not watching/stirring the whole time, so tried whisking smooth, but it still had lumps so I put in the fridge to chill anyway. I beat my butter/sugar mixture for more than 10 minutes but it still seemed really grainy (I used regular sugar) so I was really losing hope. I pushed the chilled white sauce through a seive to get rid of any lumps and beat into the frosting and it all came together perfectly! This frosting is light and fluffy but not overly sickly sweet like buttercream frosting can be. Reminds me of the kind of fluffy frosting you get from good bakeries that you love, but you can never recreate at home....well this is it! Was awesome on a simple chocolate cake but I am sure would be great on any recipe.
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3 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

Hawaiian Wedding Cake I

Reviewed: May 11, 2013
Very simple, fast and quite delicious! Like a carrot cake without the hassle of haveing to grate the carrots! I did make with half brown and half white sugar and added about 1 tspn cinnamon and 1/2 tspn of nutmeg, per other reviews and topped it with homemade cream cheese icing.
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0 users found this review helpful

Red Velvet Cake

Reviewed: May 11, 2013
I have not tried this cake, but I have used the frosting many times and LOVE it! This is so worth the effort, (it is alittle more time consuming as you have to make a white sauce and chill it, and then beat it for what feels like hours) but it turns out to be the best frosting! Great for chocolate cake or when you are looking for something less sweet than your typical buttercream frosting, and I am sure it would be great on red velvet cake which always seems to be made with cream cheese frosting (which I do like, but prefer on carrot cake!
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0 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 2, 2011
My first time making eggplant parmesan; it was one of those dishes that seems quite intimidating, but this was so easy. I loved that it was baked not fried as it is always so heavy at most restaurants. I did not have breadcrumbs so made my own in the food processor with brown bread and Italian seasoning, and made a quick spaghetti sauce with canned tomatoes, garlic, onion and seasoning. Delicious and easy; even my preschooler ate it quite happily!
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4 users found this review helpful

Amish Macaroni Salad

Reviewed: Jul. 25, 2011
Excellent macaroni salad recipe, and I am not even a macaroni salad person! I always thought it was a waste of calories, but I could not stop eating this! I followed the recipe, except for cutting the sugar down to 1/4 cup (and it was still sweet) and I doubled the macaroni. Will definately make again.
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4 users found this review helpful

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