staci59 Recipe Reviews (Pg. 1) - Allrecipes.com (191274)

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Buttermilk Pound Cake II

Reviewed: May 13, 2014
Not sure what happened. Mine turned out very dense. Yes, I know pound cakes are supposed to be dense, but this wasn't very tender at all, and I even substituted cake flour for half the flour, which should have yielded a more tender crumb. The flavor is good, though, but I would have preferred something that rose a little more. If I do try this again, I may follow another favorite recipe and reduce the oven temp to 300 degrees. I'll keep looking, and/or experimenting.
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Easy Turkey Tetrazzini

Reviewed: Aug. 25, 2013
This turned out great. I used spaghetti, since that's what I had on hand. I substituted cream of chicken for the cream of celery soup. Based on other reviews, I added about 1/3-1/2 can of water to the soup mixture. I sauteed some onions, celery and bell pepper and added to the mix. I also added some dried minced garlic and parsley. I stirred in the Parmesan cheese, rather than sprinkling it on top. I baked it covered with foil, until it started to get good and bubbly. I then removed the foil and topped with a three-cheddar mixture. I returned it to the oven, and baked until bubbly in the center. Will definitely make again.
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4 users found this review helpful

Zucchini Quiche

Reviewed: Aug. 17, 2008
This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!
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19 users found this review helpful

Zucchini Corn Fritters

Reviewed: Aug. 5, 2008
Based on some of the reviews, I only used 2 T. sugar. I also used egg substitute for one of the eggs and Smart Balance sticks for the butter. These turned out great, but I think they were a little bland, especially if you're serving them as a savory side dish. This recipe makes a lot, so I'm going to experiment--I plan to double the cumin and add some onion the next time. I am also goin got experiment with making them up and then freezing the cooked fritters. I agree with the reviewer who commented that you could hardly taste the cheese--I even used extra sharp cheddar. They were good as is, with syrup, but need some jazzing up if you intend to serve as a savory side.
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1 user found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Jan. 8, 2008
I have to say I was very skeptical of this recipe, as I'm from the "candy thermometer" school of thought. However, I followed other reviewers' suggestions in modifying the amounts of powdered sugar and peanut butter. This turned out perfectly, the first time. This will become my new "standard" for PB fudge. I gave some as gifts for Christmas; one of the recipients has already asked me to make more!! :-)
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Dec. 3, 2007
This is wonderfully moist, and stays moist. I did make a few changes, though. My bananas were very ripe, so I went with the amount of sugar in my "old standby" recipe--I started with 1 3/4 cups sugar. 3 cups would have been way too much! Then I added 1/4 tsp. ground cloves and a couple dashes of nutmeg. I also added about 1/2 tsp. baking powder. I never would have thought of putting sour cream in my banana bread, but this just might become my new favorite!
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Cherry Pound Cake

Reviewed: Oct. 20, 2007
This is one delicious cake! I've made it twice, the most recent for one of my Bible Study members as a birthday cake. The original recipe only states an 8-inch tube pan, so I decided to experiment. I made 1 1/2 recipes, and it fit into my full-size Bundt pan just beautifully. Based on some of the other reviews, I decided to up the amount of cherries--I used two jars--a 16-oz and a 10-oz. In addition, I used 1 cup of cake flour with 2 cups of all-purpose. This made a lighter, more tender cake. I also added close to 2 T. almond extract, since the honoree loves almond. Sifting the flour also helps. I used reduced-fat cream cheese, and about 2 2/3 sticks butter. I made a simple powdered sugar glaze, with the juice from the cherries, and some almond extract. Everyone loved it. This is a definite keeper!
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4 users found this review helpful

Slow Cooker Venison Roast

Reviewed: Oct. 8, 2007
I'm really glad I read the reviews before making this. Based on that, I made some modifications: I used Healthy Request soup (2 cans; I like a lot of gravy), 1 TEASPOON each of the Worcestershire and soy sauces, garlic POWDER and only 1/2 package of the onion soup mix. For my taste, it was still too salty. I browned my roast, before I put it in the slow cooker. I also added carrots, potatoes and celery. I honestly don't think I could have eaten this, had I not tried to cut back on the salt in the recipe. When I try this again, I think I will use EITHER the sauces OR the soup mix, but not both. This had a good flavor, and my roast came out very tender--it actually shredded when I tried to cut it. However, I'm giving this only 4 stars, because there's no way I could fathom this as originally written, with all that salt.
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2 users found this review helpful

Creamy Baked Chicken

Reviewed: Sep. 12, 2007
This was so easy and delicious! I used boneless skinless chicken breasts, and just reduced the baking time to between 45-50 minutes. I also used reduced fat sour cream and Healthy Request soups. Next time, I'll probably double the gravy recipe, as it was wonderful over rice and mashed potatoes. A definite keeper, on my end. Thanks!
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1 user found this review helpful

Turkey Bow Tie Skillet

Reviewed: Aug. 14, 2007
This is very bland, even though I increased the seasonings as had been suggested. I omitted the vinegar and sugar, as I didn't think they were truly necessary. If I make this again, I may consider using Italian seasoned diced tomatoes, with some tomato sauce and/or spaghetti sauce.
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1 user found this review helpful

German Lentil Soup

Reviewed: Jan. 20, 2007
This is a really good soup. The second time I made this, I omitted the caraway seed and used lite smoked sausage. Both times, I found that I had to use a good bit more liquid than called for. Overall, a very tasty soup.
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0 users found this review helpful

Pumpkin Gingerbread

Reviewed: Oct. 15, 2006
I made this bread, with some modifications, to make it a bit healthier. I used 2 eggs and 1/2 c. egg substitute. I reduced the oil to 2/3 cup and added 1/3 cup unsweetened applesauce. I also reduced the sugar to 2 cups--it's a matter of taste. This turned out beautifully, very moist. The next time I try this, I may reduce the oil a bit more and add more spices--I agree with other reviews that the spices could be doubled. Overall, a very flavorful, yummy quick bread. A definite keeper.
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3 users found this review helpful

Soft Chocolate Chip Cookies II

Reviewed: Dec. 23, 2005
While these were good, it seemed to me that they needed more flour. Mine spread way too much, and were thin and crisp, not chewy at all. I followed others' suggestions and used butter flavored shortening. I'll go back to my old stand-by, Toll House.
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1 user found this review helpful

Sour Cream Poppy Seed Cake

Reviewed: Feb. 9, 2005
I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!!
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12 users found this review helpful

Coconut Cream Pound Cake

Reviewed: Aug. 2, 2004
This is a fabulous cake! I followed other reviewers' suggestions and it turned out wonderfully. I baked it as a birthday cake, and got tons of compliments. I doubled the amount of coconut extract, reduced the sugar to 2 cups, and pulsed the coconut in the food processor just briefly. I also used Egg Beaters equivalent to 4 of the eggs. Delicious!!
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69 users found this review helpful

GA Peach Pound Cake

Reviewed: Aug. 1, 2004
This is a very good cake! I made a few changes, though. I added about a half teaspoon almond extract with the vanilla. I also threw in some nutmeg and mace, as I thought it would be pretty bland otherwise. I can't have peaches without at least some nutmeg! I also substituted cake flour for half the flour amount, as cake flour makes for a more tender crumb. I served it to company, and it was a hit. A definite keeper. Thanks!
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3 users found this review helpful

Zucchini Mediterranean Style

Reviewed: Jun. 23, 2004
This was very good. However, I used canned diced tomatoes, and liked it better after I added the second can. I also added a small amount of garlic and Greek Seasoning to the mixture, with the oregano. Like an earlier reviewer, I used green pepper. This was simply because I didn't have any red on hand. A very good, healthy addition to my recipe box. Thanks!!
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10 users found this review helpful

Zucchini Pineapple Bread I

Reviewed: Feb. 15, 2004
This was a very good, moist bread. The pineapple was a nice change. I substituted unsweetened applesauce for 1/4 cup of the oil, and may try a little more the next time. I felt this was a little too sweet, even after cutting the sugar back to 1 1/4 cups. If you use more applesauce, I would definitely recommend cutting back on the sugar. I will probably use only 1 cup (or less)sugar the next time. I think this would do better in 8 inch loaf pans; my loaves were rather flat, even tho they rose nicely. I will also probably add a few chopped nuts to the next batch. A definite keeper.
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4 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 10, 2004
This is some of the best banana bread I've ever eaten! Thanks, Shelley! However, to make it a bit healthier, I used the new baking butter with canola oil. I also used egg substitute for the eggs. In addition, I can't have banana bread without some spices, so I added about 1/2 tsp. cinnamon and a dash of nutmeg. I also added a few finely chopped nuts. I did think it a little sweet for my taste, though, so the next time I make it, I will probably reduce the amount of brown sugar--possibly to 2/3 or even 1/2 cup. Overall, though, a wonderful, moist bread. BRAVO!!
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Zucchini Chocolate Orange Cake

Reviewed: Oct. 25, 2003
Very good cake. I added freshly grated orange rind to the glaze, for more orange flavor. I also cut back a bit on the amount of sugar in the cake.
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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