CERRADANCE Recipe Reviews (Pg. 1) - Allrecipes.com (1923354)

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Breakfast Bars

Reviewed: Dec. 12, 2009
Great cookie bar recipe! (I won't be eating this for breakfast, except maybe on holidays.) :) I didn't have quite enough of each ingredient so made these subs: In place of 1 c butter, used 1/2 stick of butter + 1/4 cup Smart Balance spread. In place of whole wheat flour (I was out), used tapioca flour. In place of 1/2 c wheat germ, used 1/2 cup All Bran Buds softened in coconut milk (the moisture of which helped make up for the smaller amount of butter). Used equal amounts pecans and coconut (1.5 cups each) because I really love coconut. WONDERFUL!
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5 users found this review helpful

Green Chile Spinach Quiche

Reviewed: Nov. 26, 2011
Fantastic base recipe for any quiche. We made it exactly to recipe, baked the pie in a removeable-bottom tart pan, and enjoyed a PERFECT quiche for a brunch party. Second time around, we made some substitutions and still had success. In both cases, we made the batter the night before and baked the quiches the next morning. IDEA: Add some goat cheese (chevre) to the mix and whip vigorously; the result is a gorgeously smooth, emulsified batter that won't separate (which means you could probably make it several days ahead and still have a lovely end product). Thanks so much for giving me a new go-to recipe!
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5 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Feb. 20, 2011
LOVE this recipe as is, but I've also used this as a base recipe (without the hazelnuts) for assorted biscotti. TIPS: As another reviewer stated, definitely take plenty of time to thoroughly cream your sugar and softened butter. Skimping on that step could give you a crumbly biscuit (not what you're going for here). Also, use a good quality pure vanilla extract -- no cheap stuff. Varieties to try: Just the base recipe (no nuts); Craisins & Pistachios; chopped pecans, etc. It's all good!
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5 users found this review helpful

Soda Bread Loaves - White Whole Wheat Base

Reviewed: Sep. 17, 2010
LOVE THIS RECIPE!!! It develops such a beautiful crust, with perfect golden color, and has a perfectly balanced, toasty flavor. It's my new go-to bread recipe for everyday use (I am allergic to yeast, so this is a fantastic alternative and not something I merely "settle for"). Some variations I've tried (and loved): I used white whole wheat flour, which added some nutrients without changing the texture (I'll stick with this). I also baked it in two 3.5x7" professional loaf pans and reduced baking time to exactly 50 minutes; this worked out perfectly, and I'll stick with this method, too. Finally, I made a batch with raisins and layers of cinnamon sugar. Yummy sweet treat! (But I prefer the plain for everyday use.) HIGHLY RECOMMEND THIS RECIPE. Have fun with it, and thank you so much, Karin, for sharing!
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6 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Sep. 17, 2010
LOVE THIS RECIPE!!! It develops such a beautiful crust, with perfect golden color, and has a perfectly balanced, toasty flavor. It's my new go-to bread recipe for everyday use (I am allergic to yeast, so this is a fantastic alternative and not something I merely "settle for"). Some variations I've tried (and loved): I used white whole wheat flour, which added some nutrients without changing the texture (I'll stick with this). I also baked it in two 3.5x7" professional loaf pans and reduced baking time to exactly 50 minutes; this worked out perfectly, and I'll stick with this method, too. Finally, I made a batch with raisins and layers of cinnamon sugar. Yummy sweet treat! (But I prefer the plain for everyday use.) HIGHLY RECOMMEND THIS RECIPE. Have fun with it, and thank you so much, Karin, for sharing!
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20 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Sep. 29, 2009
Thanks for sharing this great recipe. We really loved the bread and are sharing it with friends and family, too! I took advice from other reviewers and replaced half the oil with applesauce. Otherwise, followed recipe precisely (including the baking time, which is spot-on!), to great effect. Next time, I might try adding a little sugar to the loaf pans and the batter-tops for a more interesting crust. Definitely a keeper!
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5 users found this review helpful

Peanut Butter Noodles

Reviewed: Aug. 15, 2009
YUM! Quick, easy, uses stuff we tend to have on hand, and guest-worthy! Changes we made: Used a big chunk of ginger to flavor the sauce (rather than chopping it -- I don't care for chewing on ginger, but the flavor and fragrance are GREAT in this dish). We also added a little shredded cabbage, sugar snap peas, and cubed baked teriyaki tofu at the very end, for a complete protein dinner. Wonderful. Will make often! Thanks!
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 22, 2012
Absolutely awesome as-is! This Southern girl has a new cornbread recipe (sorry, Grandma). I had to made my own buttermilk substitute (1 T lemon juice to 1 cup milk, let sit for 5 mins) the first time around, and that worked great. I did not use the make-in-pan approach b/c I was making mini-muffins. Instead, I tossed everything into my stand mixer (eggs first, then cooled melted butter and sugar, etc.), and what a breeze. Big hit with my 1-year-old too! Stop researching cornbread recipes; this one is it.
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2 users found this review helpful

Rolled Dumplings

Reviewed: Jan. 28, 2009
Easy peasy recipe that was surprisingly quick from pantry to table! One change we made: Substituted 1/4 cup whole wheat flour (to 3/4 regular all-purpose). The dumplings didn't suffer too much, but next time, I'll stick to the recipe. Dumplings aren't supposed to be health food. :) Tip: Very important to roll these THIN. How we used the dumplings: Boiled them in organic, store-bought chicken broth (two cartons), then added shredded chicken, left over from yesterday's crock pot cooking. Thanks for a great, simple recipe. This is a keeper.
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Nov. 24, 2003
What an awesome culinary delight! My family loves this dish, especially when we remember to DOUBLE the topping recipe and separate out half of it to use as dipping sauce later. To cut some of the fat (important when we're using more of the topping!), I use only about half the butter, substitute Miracle Whip Light for the mayo, and add more lemon juice for extra punch! Only slightly less sumptuous, but still a rich and wonderful combination of flavors. We've used the same method with other kinds of fish, too, and it always comes out great. Thanks for sharing this recipe - it's a winner!
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4 users found this review helpful

Spicy Sweet Potato and Coconut Soup

Reviewed: Jul. 25, 2009
We love this soup so much, we've gone through two batches in the past 5 days! It's wonderful made exactly to recipe, and we loved it even more with these very minor alterations: - Used powdered coconut milk (reconstituted with water, according to box directions). It's cheaper and lower fat than canned. - Didn't care for the sesame oil the first time around so omitted it for batch #2. Much better. (I think the flavor of sesame oil, even just a drop, doesn't pair well with the coconut, which I really adore.) - Nuked the sweet potatoes and mashed them before adding them to the soup. Faster/easier. - Pureed the whole shebang (in both batches). Makes a beautifully smooth and creamy finished product. Thanks for sharing this recipe! It's a hit in our house, and we're serving it to company next weekend!
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6 users found this review helpful

Sweet Potato Biscuits

Reviewed: Dec. 11, 2011
Tasty, tender, easy biscuit recipe with one minor flaw: For my taste, this contains too much salt. One half or 3/4 teaspoon would have been about right, as other members suggested; wish I'd noticed that in the reviews beforehand. We love these with a thin slice of pan-fried turkey ham. Served plain, they're a hit with the kids.
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2 users found this review helpful

Turkey Cabbage Rolls

Reviewed: Jan. 19, 2009
With some modifications, we loved this dish! Other reviewers' tips were very helpful and led me to make these changes: I boiled the whole head of cabbage for 5-10 minutes to make leaf removal/rolling easier. For more veggies, I added 1 cup diced green pepper to the onion/garlic/turkey saute. To punch up flavor, I added 2 tsp of minced garlic, 2 tsp of sugar, and 1/4 tsp cayenne pepper to the filling mix. For a less watery sauce, I used whole (6 oz.) can of tomato paste with 1/2 cup water (plus tomato sauce called for). Will make again! Thanks!
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5 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Oct. 4, 2008
Great recipe! Very nice flavor, substantial texture, and easy to make. However, I would not describe them as "soft." I liked the texture but really found it more chewy and crunchy. We made 3 adjustments: - Replaced 1/2 c. of white sugar with Splenda. Next time, I'll replace all the white sugar with Splenda (but still use regular brown sugar). - Added 1 cup mixed chocolate and butterscotch chips (yum). - Baked for 12-14 minutes (at 8-10 mins, they were still raw). I will make these again and experiment with adding a bit more cinnamon along with raisins and toasted pecans. Thanks for sharing this classic, "go-to" recipe.
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3 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Jan. 10, 2011
Good staple recipe for an easy, hearty, crowd-pleasing entree. Will make again, but learned this: In my crockpot, the cooking time is more like 2.5 hours on high (it was overdone at 3 hours). Keep an eye on it and check the internal temp with a meat thermometer until you know how your crockpot will handle this recipe. Other tips: I like this recipe with way more onions and with apple slices. I made a "bed" of them on the bottom of the crockpot, and that worked out great; they added to the sauce and, I think, helped keep the meat moist by keeping it off the direct heat at the bottom of the pot.
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7 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 18, 2011
I love this recipe as is, with one exception: TOO MUCH CAYENNE. The potency of spices can vary tremendously, so maybe my red pepper is unusually fiery. I'd recommend starting with half the stated amount (a fourth, if you're not so much a spicy food fan), and work your way up from there. You can always add more; as it stands, I'm now looking for ways to minimize the burn since I just made a double batch of this following the recipe. Guess I'll have to enjoy this with a beer chaser. :)
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11 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jul. 28, 2011
Great cole slaw base! Quick, easy, yummy, and adaptable: What's not to like? I heeded advice from other reviewers and cut the sugar in half (actually, I used Splenda -- can't tell the diff). I also replaced the oil with water to thin it out without adding more fat. The flavors are great; I'd never put onion in slaw before, but it's quite nice. In my opinion, white vinegar, apple cider vinegar, and rice wine vinegar are all lovely with this recipe. Give them a try.
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6 users found this review helpful

Sweet Restaurant Slaw - Healthier Version (and Diabetic-friendly)

Reviewed: Jul. 28, 2011
Great cole slaw base! Quick, easy, yummy, and adaptable: What's not to like? I heeded advice from other reviewers and cut the sugar in half (actually, I used Splenda -- can't tell the diff). I also replaced the oil with water to thin it out without adding more fat. The flavors are great; I'd never put onion in slaw before, but it's quite nice. In my opinion, white vinegar, apple cider vinegar, and rice wine vinegar are all lovely with this recipe. Give them a try.
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3 users found this review helpful

Sweet Potato Biscuits

Reviewed: Dec. 11, 2011
Tasty, tender, easy biscuit recipe with one minor flaw: For my taste, this contains too much salt. One half or 3/4 teaspoon would have been about right, as other members suggested; wish I'd noticed that in the reviews beforehand. We love these with a thin slice of pan-fried turkey ham. Served plain, they're a hit with the kids.
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2 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Jan. 10, 2011
Good staple recipe for an easy, hearty, crowd-pleasing entree. Will make again, but learned this: In my crockpot, the cooking time is more like 2.5 hours on high (it was overdone at 3 hours). Keep an eye on it and check the internal temp with a meat thermometer until you know how your crockpot will handle this recipe. Other tips: I like this recipe with way more onions and with apple slices. I made a "bed" of them on the bottom of the crockpot, and that worked out great; they added to the sauce and, I think, helped keep the meat moist by keeping it off the direct heat at the bottom of the pot.
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11 users found this review helpful

 
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