lightly salted Recipe Reviews (Pg. 1) - Allrecipes.com (1926758)

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 5, 2008

rich, moist, soft, very sweet; would scale back the sugar next time I want to make it with dinner, but this would be just perfect with cranberries or blueberries and lemon zest, drizzled with a little honey for breakfast. i used 1/2 cup whole wheat flour and baked it at 425 for about 25 min.

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Light Wheat Rolls

Reviewed: Feb. 9, 2008

sorry to be one of those people who changes everything and writes a review, but sometimes it's useful to know how versatile a recipe is, right? I used whole milk instead of water, dissolved a T. of honey in the milk with the yeast, used a generous 1/4 cup of honey instead of sugar, forgot the egg entirely, added a 1/2 cup of rolled oats, and only did two rises (1 hr 15 in the bowl, 40 min on cookie sheets after rolling them into balls). They rose beautifully, are rich and sweet enough to eat without butter, and may be the nicest dinner rolls I've ever made or eaten. The wheat flour gives them great body and flavor, and the sweetness is just right: good on their own, but not too sweet to eat with savory dishes. For more flavor if I ever plan far enough in advance, I might let the dough sit in the fridge overnight after one rise, punch it down and let it rise again at room temp for an hour before shaping, and then rise again before baking--I bet that would be divine. But as is, it's a flexible recipe for soft, sweet rolls you could shape in any number of ways. Next time I'll try to remember the egg!

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Pumpkin Apple Streusel Muffins

Reviewed: Oct. 7, 2007

Nothing truly spectacular, but a good basic muffin recipe and versatile enough to handle the changes I made: I used 2 cups of fresh cooked and pureed pie pumpkin, an extra 1/2 cup of flour, and an extra egg white, only 1/4 cup of oil. and 1 1/2 cups brown sugar instead of the 2 cups of white, individual spices (2 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, and a dozen or so crushed buds from whole cloves) instead of pumpkin pie spice, and I added splashes of lemon juice and vanilla to add some perk and richness. I doubled the topping but there was really no need--it's good and I wouldn't leave it out because it's attractive and adds interesting, but it's not the kind of topping where more is better. With the changes I made, I got 12 muffins (done in 25 min) and a regular loaf pan (done in 45 min). They're moist and flavorful, not too sweet for breakfast (and wouldn't have been sweet enough without the topping, but I did decrease the sugar and increase the pumpkin and flour). If I make them again, I'll probably use whole wheat pastry flour, add raisins soaked in orange juice to the batter and add toasted walnuts to the streusel--that might be a five star muffin! Also, if I don't add more pumpkin and flour, I might take the sugar down to 1 1/4 cups because they were just the right sweetness this time.

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Sweet Potato Gnocchi

Reviewed: Feb. 16, 2007

Used butternut squash and half a head of roasted garlic, tossed it with a sage brown butter sauce. Good, but not great; definitely not worth the time it took. Perhaps I added too much flour? The dough was still sticking to my hands and seemed almost too soft to "roll" (managed to squeeze it into tubes), but they were a little gummier than I'd like my gnocchi and the flavor of the squash was so subtle as to be practically unnoticeable. Perhaps I'll try again with sweet potato. The roasted garlic flavor was great, so I'll keep that.

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Spinach and Leek White Bean Soup

Reviewed: Jan. 29, 2006

I found this rather bland as well. It definitely tastes healthy, and I can see it being a decent winter comfort food, like chicken noodle soup almost. I can't figure out what would give it the flavor boost it seems to need. Maybe a lot of garlic or some carrots and celery. Or both. Might try it again, as it's a good way to incorporate spinach.

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Black Bean and Corn Salad II

Reviewed: Jan. 17, 2006

This is so incredibly tasty. Great on its own, tossed with lettuce, served like a dip with tortilla chips. One fun way to serve it is tossed with mixed greens with tortilla chips crumbled on top instead of croutons. Flavor definitely develops if you let it sit for a bit, and the fresh lime seems to keep the avocado from coloring too much. I've used fresh and frozen corn--great either way.

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French Herb Bread

Reviewed: Jan. 17, 2006

This was okay--but all the work of homemade bread should yield something better than just okay. I hoped the savory thread would just blend into the bread, instead it separated like a roll where the herbs were spread. It also didn't rise as much as a normal loaf, and was sort of dense. More like a dinner roll than a nice light loaf of bread. I'll stick to kneading herbs into bread or ribbons with less fat so they blend into the bread.

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Margaritas on the Rocks

Reviewed: Jan. 17, 2006

Doubled it for a party, and used most of a bottle of Herradura Silver (one of my favorite margarita tequilas) and 1/2 Cointreau for the triple sec to give it some extra orange kick. It's strong, but exactly how I think margaritas ought to taste. Not to sweet, doesn't drown the taste of the tequila--just smooth and delicious. Grand Marnier is a wonderful addition to margaritas. This is absolute top shelf stuff.

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Honey Wheat Bread I

Reviewed: Jan. 17, 2006

Proofed the yeast, but this just didn't rise for me. It's a pretty dense dough. Maybe it just needed more time. Very rich and sweet, so it's great if that's what you're looking for. As for me, I'll go back to J. Drury's Fabulous Homemade Bread.

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Easy Veggie Samosas

Reviewed: Jan. 17, 2006

Love the idea of puff pastry instead of fussing with traditional samosa dough. But the filling was a little lackluster so I went back to my own potato and peas one with a lot more spices--garlic and ginger, amchur powder, garam masala, chaat masala, coriander seed, cumin, and chili powder. Some people also like to add cashews.

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Sea Bass Cuban Style

Reviewed: Jan. 17, 2006

Seriously yum. I used halibut instead of sea bass, and served it with couscous made with broth and some sauteed onion and red pepper. Everyone was spooning the extra marinade/sauce over the couscous--it was really tasty. I might even try it with tilapia for a cheaper meal, when not entertaining.

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Cinnamon Stars

Reviewed: Jan. 17, 2006

Seriously difficult to work with, but the results are great. I only have a large star cookie cutter, so I used one additional egg white and then set aside 1 cup for the topping. I think that must have upset the ratios, because my dough was way too sticky to work with until I added a lot of extra powdered sugar. And I still didn't have quite enough meringue for the topping. The smell and flavor were wonderful. I'm a little hesitant to try making them again...but the gluten-sensitive folks did appreciate it.

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Broiled Tilapia Parmesan

Reviewed: Jan. 17, 2006

Didn't have regular mayo, so I used soy. Fantastic flavor and tenderness. Halfed the amount of topping and covered 3 tilapia fillets generously. Might omit the butter next time--greased the pan generously with olive oil and then didn't need quite as much grease in the topping. But still, wonderful flavor very fast. I'd make this for guests.

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Cavatappi with Spinach, Garbanzo Beans, and Feta

Reviewed: Jan. 17, 2006

Yum. Great way to use those dried garbanzo beans I bought forever ago and never used. I used 2/3 cup dried garbanzo beans for 4 servings and that was too many, so I'd suggest 1 1/2 cups dried for the full recipe or 1/2 cup for every 4 servings. Great flavors, very filling, and good for leftovers because the flavors get richer after a day in the fridge. I sprinkled some shredded parmesan on top to serve.

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Irish Soda Bread

Reviewed: Oct. 7, 2005

delicious--this will be wonderful with tea tomorrow morning for breakfast (and as an afternoon treat, too). I cut the sugar to 1/3 cup and didn't put the carraway seeds in this time because I'm planning to use half the loaf in a bread pudding in a couple of days. Next time I'll use about half the carraway called for. I used a 9" cake pan and baked it for about 65 min--it's golden on the outside, yellow inside dotted with golden raisins, beautiful and very sweet. I may use less raisins when I make it for dinners--will try it with a vegetarian shepherd's pie this weekend.

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Award Winning Peaches and Cream Pie

Reviewed: Sep. 17, 2005

I had some peaches to use up, so I decided to make this for a potluck dinner. I used most of two large fresh peaches, and added about 3/4 cup of blueberries, turned the cream top purple, but it was actually pretty attractive. To compensate for the sweetness of canned fruit and syrup in the original recipe, I added two tablespoons of sugar to the crust, sprinkled about a tablespoon of sugar and 1/2 teaspoon of cinnamon on the fruit before topping it with the cream topping, and I added 3 tablespoons of apricot preserves, a splash of lemon juice, and about a tablespoon of maple syrup to the cream topping. As others suggested, I baked the crust/cake layer for 10 min, brushed it with an egg white wash, and then baked it for another 5 min. Honestly, if I make the cake again, I won't do the egg wash. I think if the fruit sinks into the cake layer, it might make it a little softer and the cream layer might sit on top a bit more. I didn't get the mushy result some people complained about, but I thought the crust was a little bit gummy and after baking, the cream cheese/fruit layer sunk and wasn't as light and fluffy as I would have liked. General consensus from the potluck was that it was "something different," "not overly sweet," "decadent," "much better than traditional peach pie," etc. and it disappeared quickly as lots of people went back for seconds. But I'm not sure I liked it enough to make it again.

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Luscious Spinach Artichoke Dip

Reviewed: Nov. 20, 2004

made it with vegan cream cheese, sour cream, mayo, and used 1/4 cup vegan parmesan and a few tablespoons of nutritional yeast. turned out great--no one believed it was vegan.

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Fruit Salad with Orange Ginger Dressing

Reviewed: May 5, 2004

Wow. So simple, so delicious, and so healthy! I doubled this and added mango, strawberries, and kiwi since watermelon isn't quite perfect yet this early in the year and it was such a hit at the potluck I made it for. Everyone wanted to know why it was so incredibly good--and I think it was the orange-honey-ginger dressing. This is going to be a stand-by for all my summer picnics and potlucks.

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Best No-Bake Cheesecake

Reviewed: Feb. 3, 2004

Great, easy no-bake recipe. I also doubled the sugar, and I used Tofutti cream cheese. Like a light, creamy no-bake cream cheese pie filling, exactly what I was looking for. The graham cracker crust is quick and easy, and I topped it with raspberry preserves. Good either chilled in the fridge or frozen (like cheesecake ice cream). Now if only they'd make soy cream...

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Insanely Easy Vegetarian Chili

Reviewed: Jan. 24, 2004

The recipe's as flexible as it says. I sauted half of a jalapeno pepper, diced, with the garlic and onion (and probably could have added the whole thing--it's not too hot), left out the mushrooms, added a package of Morningstar "ground beef" crumbles, and used a little more than 1 cup of pre-soaked and cooked kidney beans (in their broth). Oh, and it makes a *ton*.

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