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OREO Mini PHILLY Cheesecakes

Reviewed: Dec. 22, 2014
Even though I added the vanilla this recipe is just not worth wasting the ingredients. It's not so much the taste of it as the texture. It is to dense and heavy. I should have know by the batter it was so thick and made it time consuming to get into the cupcake liners. I had a few taste it and we all agreed. So I did remake and the only thing I took from this recipe was using the Oreo as the crust. I topped with my own classic cheesecake recipe ans much better. Also did another batch with the mint Oreo, again classic cheesecake recipe with the final sour cream top layer dyed light green & added a little mint extract. Topped with a chocolate mint candy. By the way- did not think the cookie was to hard on the bottom- don't waste time bothering with that.
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Pepperoni Stuffed Mushrooms

Reviewed: Mar. 3, 2014
Just like the others these were a hit and went really fast so I suggest you double the recipe! I took the advice of many by sautéing the mushrooms in advance to get rid of the water. That is a MUST! I also did not use crackers, & just ground up some day old white bread I had. I seasoned the bread crumbs a little with the black pepper, dried oregano & garlic powder before adding. The only big change I made was I had the chicken broth set aside but only used about 1/2 of what the recipe called for. I would just use your own discretion about the amount needed so it's not to watery. I added just a little shredded mozzarella on the top. They really taste like a pepperoni pizza.
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Easy Cornish Hens

Reviewed: Feb. 4, 2014
easy as can be, meat falls off the bone & pretty good flavor. I was a little confused about how much lemon juice to use based on how this was written, but it all worked out. The biggest issue we had was that the hens do not get a nice color even though they are fully cooked so I took them out of the crock pot put them in a shallow pan & broiled for about 6 min. to get a nice crunch on the skin & good color so they didn't look raw.
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Shrimp Appetizer

Reviewed: Jan. 24, 2012
I only gave 3 stars because there is so much missing from this recipe. As is- it's like what you would find on the back of the cream cheese box, simple & easy but, if you want to make it special with some depth, taste & color you need to add much more like others have stated. this is what I did: less cocktail sauce (or it's to sweet) to taste horseradish imatation crab meat chopped pimentos dash of white pepper a bit of chopped fresh parsley and you HAVE to add sour cream or your have this really thick cream cheese mess that hard to serve. Then your have a nice appi to serve with crackers and fresh veggies
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7 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 14, 2011
I did not try this exact recipe but had to comment. This has been my secret for years. Make it easy on yourself, just throw it all in the crockpot. Depending on the size of the crockpot is how much G. beer I use, but at least one can and I do add water too, it does not have to be all beer. And use the spices they give you with your corn beef. I add a few cloves of garlic too. I think this year I will add just a little of the brown sugar like this recipe has but I won't use as much- corn beef should not be sweet. Happy saint Patty's Day!
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13 users found this review helpful

Pressed Smoked Salmon Mousse Appetizer

Reviewed: Mar. 11, 2010
I gave this 3 stars for the idea, but read the reviews and could tell the mousse would be a little shy on flavor. So I took the tomato idea and ran with it. I have posted what I did as Smoked Salmon mousse tomato tartlet's. Brought them to a party and they were a big hit.
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6 users found this review helpful

Olive-Cucumber Finger Sandwiches

Reviewed: Dec. 6, 2008
I don’t feel this is a memorable appetizer. Yes it was good but nothing special. Instead of going through the trouble you can purchase any spreadable flavored cream cheese. This recipe is all about the presentation not really the ingredients. I toasted the bread lightly, but after a while they get soggy. I wouldn’t bother with this again but it’s good for beginners.
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2 users found this review helpful

Amaretto Roasted Chicken

Reviewed: Apr. 25, 2007
This was really good and alot of taste for a low sodium diet. I changed very little. I added chopped fresh Rosemary to the butter and spread this paste under the skin along with rubbing it on the outside of the skin. To the drippings I added no sodium chicken granulated flavoring (it's like boulion with out all the salt, found in any grocery store)reduced the drippings then added some flour to thicken. You don't have to be on a low sodium diet to like this dish.
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22 users found this review helpful

Double Chocolate Biscotti II

Reviewed: Jan. 26, 2004
Great recipe for the heart smart cookie lover! The only thing I changed was I used 5 ounces of MILK chocolate chips I had on hand instead of chopping up a candy bar. It was faster & easier. I also sliced them thinner, at the end I had 46 biscotti. This cut all the calories, fat, ect information in half.
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22 users found this review helpful

Oatmeal Chocolate Chip Cookies IV

Reviewed: Jan. 13, 2004
This is a wonderful recipe! I am a cookie monster, and was looking for a friend on a heart healthy diet that was missing her morning cookies. She loved them, and so did my husband who hates anything low fat and CC chip cookies are his favs. I did everything like the recipe reads, but added 1/4 cup extra C.chips. I only got 65 cookies and they were 1/2 dollare size, I could not imagin how small they would have to be to get 100 cookies like it say's. The best low fat, low cal., no cholesterol cookie I have found thus far. Thanks
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Creamed Carrot Strips

Reviewed: Dec. 21, 2003
good taste, but not a show stopper.
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Chocolate Cherry Biscotti

Reviewed: Dec. 21, 2003
Very good & very different. I make many different biscotti and this is one I will make over & over. I really don't even like chocolate & cherry together but was munching on these. I did make a few changes. First WHAT ARE CANDIED CHERRIES? I could not find anything actually called that in 2 stores so I used dried chopped cherries. Also I dived the dough into 3 loaves. They took 30-35 min. to cook. The cookies were 2 1/2 - 3 in. long. Nice enough size and gave me more cookies. They keep together really good when cutting too.
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Mocha Biscotti

Reviewed: Dec. 21, 2003
I took the advise of others when making this, which is why I am giving it 4 stars. If I made it as the recipe reads I would have scored it lower. I cut the coffee measurement in 1/2. Even in doing that they have a strong flavor. If you like dark chocolate you will love them. I was afraid they would be to strong so I drizzled the melted semi sweet chocolate and when that was cool also drizzled melted milk chocolate on top. I will maybe make again but am still looking for a great mocha biscotti or coffee flavored biscotti.
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Spinach Deviled Eggs

Reviewed: Nov. 12, 2003
This was pretty good but needs something. First of all it doesn't tell you what kind of vinegar. I used white wine. I wonder what kind it should have been, maybe that's why they didn't have alot of taste. I did not use the sugar, why would you? And I don't think the butter added anything but calories. I think fresh spinach would have had alot more taste so I will try that and add some dijon musturd. They did not get rave reviews like my traditional deviled eggs do. The recipe needs help but gives you a starting point.
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2 users found this review helpful

Bonnie's Fruit Dip

Reviewed: Jun. 14, 2003
This was a bust. I had to throw it away. Thank goodness I had Annie's fruit Salsa receipe as a back up just in case. I am a good baker but I might have made an error, the directions were not clear. Should I have whipped the whipping cream first? I just poured it in the mixer. It curdeled. The taste was light and no big deal. I think the standered fruit dip of equal parts of marshmellow fluff with cream cheese is much better.
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6 users found this review helpful

Mary's Roasted Red Pepper Dip

Reviewed: Jun. 14, 2003
Yum, Yum. As mentioned I added more onion, garlic & dijon. I also snuck in a few tablespoons of grated parm. cheese. I topped it off with sliced roasted red peppers to look pretty and, served with assorted crackers and veggies. My guest loved it.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 14, 2003
My hubby tasted and said "Killer". I don't think fruit choice matters. I used more Kiwi, red apple and granny smith, cantelope,straw berry & maderine orange. I cut out the white sugar and used berry jam. The chips went fast so make extra. I did them like another reviewer. I sprayed both sides while they were whole tortillas. Stacked them on top of each other, sliced wedges with a pizza cutter and tossed them all at once in a zip lock with cin. sugar. Went fast & easy. I also kept the fruit in bigger chunks so it wouldn't get mushy. This is a nice change from the usual fruit bowl.
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9 users found this review helpful

Black Forest Mini Cheesecakes

Reviewed: Jun. 14, 2003
Great, pretty desert. I make allot of cheesecakes and I really liked how these could travel with out a spring pan that I never get the bottom back. Easy to make for a large party too. I did think that they tasted more like a mouse, I also had to cook for an additional 10 min. They came out of the oven nice & high but when they cooled the sunk in the middle. When you add the SC topping no one could notice. I used the standard muffin size cups but next time I will go one size smaller (not mini). I think that will make the wafer be a crust for the whole thing rather than just the middle. It does look very X-Mas like, but you could top with any fruit filling to change the color. I will make often.
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8 users found this review helpful

Hot Spinach and Artichoke Salad

Reviewed: Mar. 21, 2003
This was GREAT! I make it all the time now. I have used seasond Feta & even low fat Feta. I never measure anything when I make it so I know I add more Artichoke hearts than listed. I just slip it in the oven until warm with whatever I am cooking along with it no matter what temp. the oven is on. Thanks
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8 users found this review helpful

Baked Dijon Salmon

Reviewed: Feb. 23, 2003
Easy and nice light flavor. I drizzled extra sauce on the top before serving. Thanks
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Displaying results 1-20 (of 26) reviews
 
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