BROZZY Recipe Reviews (Pg. 5) - Allrecipes.com (1921161)

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Five Minute Ice Cream

Reviewed: Jul. 18, 2008
Mmmmmm. I've even made this with vanilla yogurt and a few packets of splenda for the ultra health conscious visitors, but the original recipe is out of this world. Thanks!!!!
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Photo by BROZZY

Sugar N Spice Popcorn

Reviewed: Jul. 18, 2008
A great popcorn snack that isn’t candy coated! Here were my alterations to an already excellent recipe. 1. 2/3 cup unpopped popcorn, cooked on the stove. 2. Use the same pan to make the sauce. The pan was already hot so the process went quickly. 3. Omit salt in the sauce and increase butter to ¼ cup. Allow the mixture to simmer for a few minutes. 4. Generously sprinkle popcorn mixture with salt and bake at 250 for 20 minutes, stirring once after 10 minutes. Some reviewers mentioned their popcorn shrinking in size when they poured the sauce on. I don’t seem to have that problem and recommend yellow popcorn that has been air popped or cooked on the stove. Imagine white chocolate drizzled over the top for parties or gift giving. Mmmmm…
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14 users found this review helpful

Best Bread Machine Bread

Reviewed: Jun. 22, 2008
Because of this recipe, there is no more store bought bread in our home! I made it “as is” and it was great. To add some fiber in our diets, I made the following modifications: used 3 tablespoons sugar, 2 teaspoons bread machine yeast, 1 cup whole wheat flour, 2 cups bread flour and followed the remainder of the recipe as stated. I use canola oil and have no oil taste that I can discern. I’ve tried the “Express Bake” function and it turned out nicely, but I recommend the “White” or “Basic” setting with a light crust.
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3 users found this review helpful

Jo's Rosemary Bread

Reviewed: Jun. 22, 2008
If it wasn’t for their chicken cannelloni, I could stop frequenting Macaroni Grill. Reviewers are not joking, this is it! I used milk in place of water and will try water next time just to see what the difference is. Either way, it is tasty! After it was finished baking, I brushed with a combination of extra virgin olive oil and table salt. Use the light crust setting (medium makes the crust too thick). Some stated the bread was too salty. Make sure you are using Italian seasoning from the spice section and not the powdered salad dressing mix which contains additional salt. Thank you Jo!
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Mexican Layered Dip

Reviewed: Jun. 22, 2008
I used to pay $6 for this at the grocery store and would only get 1/3 of what this makes. The husband says its ten times better too! We aren't guac lovers so we left it out. Allow to set in the fridge over night or at least a few hours so the flavors have a chance to come together. This was a great recipe to involve my toddler in the kitchen. She helped mix half the taco seasoning in the refried beans and the other half in the sour cream. She was also great at sprinkling on the cheese, tomatoes and olives.
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3 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Apr. 27, 2008
Great every day whole wheat bread! I replaced shortening with unsalted butter and added 3 tablespoons of vital wheat gluten. I used the whole wheat setting and light crust and it came out perfect! My order for adding ingredients into the bread machine are water, butter, honey, salt, wheat flour, dry milk, vital wheat gluten, yeast. Beautiful loaf and easy to slice. If your loaf came out lopsided, it might be too dry. It takes wheat flour a little longer to absorb water. Allow it to knead for 5 minutes before deciding to add more flour.
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5 users found this review helpful

Melt In Your Mouth Pumpkin Bread

Reviewed: Apr. 27, 2008
Awesome sweet bread! I've made this in a bundt pan. Bake for 1 hour + 15 minutes. After it has cooled, you can drizzle with a glaze of 1 cup powdered sugar, 1 Tbl butter, 2-3 Tbl milk. To reduce fat and maintain the moist texture, I cut the oil in half and replaced with natural applesauce. I've also added pumpkin pie spice. Sometimes I add almond extract. To cut this in half to make one loaf try: 1/3 cup oil 1/3 cup natural applesauce 2 large eggs 1 cup pumpkin puree 1 cup flour 1 cup sugar 1 box (3 1/2 oz) coconut cream pudding 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp pumpkin pie spice 1 tsp almond extract
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Chicken and Cheese Stuffed Jumbo Shells

Reviewed: Apr. 12, 2008
Delicious! Used spaghetti sauce instead of tomato sauce and added 15 oz lite ricotta with the chicken and mozarella. Excluded the cheddar and doubled the mozarella. This one is added to the recipe box!
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16 users found this review helpful
Photo by BROZZY

Peanut Butter Balls VIII

Reviewed: Dec. 29, 2007
A friend's mom made these when I was a kid, now my daughter LOVES them. I use bran buds. It's easier to roll than the shredded or stick shaped bran. I use a melon ball scoop to help portion out the balls. These also freeze nicely if you don't have a house full of mouths to gobble them up. Nice and sweet, you would never guess by the taste that these are good for you and have better nutritional value than traditional snack food. Perfect recipe "as is." Thank you for sharing Emily!
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Spiced Pumpkin Seeds

Reviewed: Dec. 27, 2007
Excellent recipe. Seed were gone in 48 hours! Even the Hubby liked them.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Mar. 3, 2006
Made this ahead of time for a casual family gathering and it's been made several times over by myself and other family members because it is so easy and tasty! Almost any roast will do...beef or pork. We've even combined the two meats together. I use one can beef broth in place of the water, and omit the salt and bay leaf.
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Banana Oatmeal Crumb Cake

Reviewed: Nov. 10, 2005
What a wonderful way to use ripe bananas! I was looking for a recipe to introduce more oats into my diet and this is great! Like others stated, I used 3 medium ripe bananas, added 1 tsp cinnamon to the cake batter, and 1T flour to the topping. Next time I may try making muffins. Now I'm waiting for my bananas to become very ripe so I can make this again!
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22 users found this review helpful

Peanut Butter Fudge IV

Reviewed: Nov. 9, 2005
Best peanut butter fudge ever! The marshmallow creme really makes the recipe. I even place extra in my freezer and pull out a piece at a time when my sweet tooth kicks into high gear. **Update** This was one of the first recipes I tried after finding Allrecipes.com. Everyone loves it. I shared this recipe when attending a "recipe exchange" bridal shower for a bride who claims she cannot cook. Now she makes this for gatherings and is always complimented. An easy recipe that can make anyone feel like a cook.
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6 users found this review helpful

Hash Brown Casserole II

Reviewed: Nov. 9, 2005
A family favorite when the whole group gets together. To cut down on some of the fat, I use the "healthy request" soup, low fat sour cream and omit the crunchy topping that uses additional butter. A great side dish for 15 with little or no leftovers.
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Oatmeal Raisin Cookies IV

Reviewed: Nov. 9, 2005
The best oatmeal raisin cookies ever! I had received a similar recipe 10 years ago and couldn't find it when I was craving oatmeal raisin cookies. The secret is soaking the raisins. You won't be disappointed!
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Sarah's Applesauce

Reviewed: Jan. 22, 2005
As a child, my mother made the best applesauce. I remember her squeezing the cooked apples through a colander. It was so much work and a big mess. This recipe is the BEST!!! So easy and extremely tasty! I used Granny Smith apples, apple pie spice in place of cinnamon, and cooked 30 minutes to let the water reduce more (after it started boiling, I reduced heat slightly and uncovered). Kept the apples in the pan and used a hand blender. One pot cooking!
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Applesauce Oatmeal Cookies

Reviewed: Jan. 22, 2005
If you're looking for a good cookie that's healthy, try this one! If you're looking for that "to die for" great cookie, this probably isn't the one. I added chocolate chips, vanilla and chopped walnuts. It's a good soft cookie, but it needs a little something more...nutmeg?...salt? I'm not sure, but I like the fact that it makes a small batch and I'll probably make again when I feel like something sweet without ruining the waistline.
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12 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Dec. 29, 2004
My first quiche ever made especially for a diabetic co-worker who LOVED it! There was too much quiche for the pie shell, but would probably fit if I purchased a crust and placed in my own deep dish pie shell. Either way, this was a hit. Very easy, nobody could believe I made it!
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Baked Omelet

Reviewed: Dec. 29, 2004
Easy and tasty dish that should be made any time during the year. I originally made this for my husband who was on a low-carb diet but we both enjoyed it. No alterations needed. This recipe is great "as is!"
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Ground Beef Enchiladas

Reviewed: Dec. 29, 2004
These enchiladas are as good as you'll find in a restaurant! I took the advice from other reviewers and used sour cream instead of yogurt, skipped the jalapeno and split the shredded cheese into 1 cup mozarella/1 cup cheddar. Soft flour tortillas were the perfect touch and don’t forget to use non-stick spray in your pan for easy clean up. My husband doesn't care for white sauce (soup in this case) so I used enchilada sauce in a jar and he was full of compliments over the dinner! He wants them made when guests come to visit...SCORE!
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