M. Scicluna Recipe Reviews (Pg. 1) - Allrecipes.com (1935820)

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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Jan. 10, 2010
Great recipe. Served it to 7 people & they all liked it. My 12 year old daughter had 2 pieces. I processed the beans ALOT & it was pretty smooth. No one could taste the beans @ all but felt good about the fact that they were eating a dessert that was actually good for them. We thought it was sweet enough, my sister in Law who is a health nut thought it was too sweet but she hates sweets altogether but it was fun to see her enjoying her cake & not feel guilty about it. The only change I made was to put in more baking powder, added 1 tsp. vanilla and used brown sugar instead of white. I will only add the stated amount of baking powder next time as I feel it will be better not being so airy. The cake does look dry but then when eating it surprisingly it doesn't taste dry. Kinda crumbly (but no one minded) so next time I will try adding some applesauce or butter or maybe even some Peanut butter. Chocolate chips or chunks, nuts would also be good in it. Really make sure by poking in the center as to when the cake is truly done. Mine took longer to cook than stated. This Recipe will be used over & over again, with variations as to additions and toppings, as a cake & as cupcakes. UPDATE Made it again, this time added toasted whole almonds as the food processor will chop them. Added 1/3 cup applesauce & a 1/4 cup coconut oil. Wow it was perfect. More fudgy tasting, less crumbly & the nutty bits were a nice treat. Raspberries & dollop of cream on top perfect!
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41 users found this review helpful

Grammy Burnham's Molasses Cookies

Reviewed: Nov. 27, 2002
Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none, the result was great I also lowered the sugar content to 1 cup, then I rolled them in icing sugar and the crackle effect is very attractive. My family loved them!
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14 users found this review helpful

Rice A Roni™ Salad

Reviewed: Dec. 1, 2002
Not to my liking. Didn't care much for the texture, pretty plain.
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8 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 21, 2008
This has been my recipe for a while now. I use regular roasted peanuts though, and always add more peanuts than it calls for. The trick with this recipe is getting the timing of your microwave right. I have messed some batches by either burning the nuts or it coming out too soft but it is an individuals microwave that decides the timing. I always pour the batch onto Parchment paper in a cookie sheet and just break into pieces. I laugh every time I see a small handful of peanut brittle @ the store for an outrageous price knowing this recipe gives me a bigger batch with much better quality. This recipe is a Peanut Brittle Lovers Delight you just need to get the proper timing. You will also have to soak your utensils and bowls in water for a while before they will come clean as the sugar solution needs to dissolve.
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5 users found this review helpful

Gluten-Free White Bread for Bread Machines

Reviewed: Feb. 8, 2010
good gluten free bread. It was similar to "Gluten Free Pantry's French bread and pizza mix" I rated it a 4 stars though because it was TOO SWEET so I will reduce the honey for next time. I will also from now make substitutions with more nutritious gluten free flours, such as buckwheat, coconut flour and others. The one thing that is really missing from a gluten free bread is the protein and fiber, so I seek to remedy that through substitutions. Great base and cheaper to make it than to buy made or from a kit.
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4 users found this review helpful

Master Recipe for Rich and Creamy Cheesecake

Reviewed: Jan. 27, 2010
Nice and creamy, not dry. Sweet enough but next time I will reduce some of the sugar for healths sake. I did have to cook it longer than stated since it wasn't even fully hot in the middle. I did substitute the sour cream and heavy cream with 1/2 cup of plain yogurt. Also substituted some brown sugar for the white(this made the batter slightly brown) Made it an Almond cheesecake and since we are Gluten Free in our home I created my own Gluten Free coconut/almond crust. Not only is it gluten free but lower carbs & high fiber and the coconut oil is good for you, recipe below. Gluten Free Coconut/Almond crust (measurements are aprox.) -1/2 cup coconut flour -1 cup chopped roasted almonds -3 tbsp Honey -enough melted coconut oil to make a crumbly mixture. Almond Swirl -reserved aprox. 1/2 cup of the batter and mixed in 1/2 cup unsweetened almond butter and 2 tbsps honey and dolloped onto the top of the cheesecake, then run a knife in swirls. Frosted the top of the cooled cheesecake with cool whip and sprinkled toasted almonds. This one is a keeper! with so many possibilities.
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4 users found this review helpful

Fudge

Reviewed: Dec. 21, 2008
In order to make this taste just like the expensive fudge bought @ country stores, sift 1/4 cup of icing sugar into the mix before pouring and voila! A tiny bit of gritty texture and people will think you bought it from a professional fudge shop. I have made this recipe for baking exchanges and it is a hit every time and oh so simple.
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4 users found this review helpful

Italian Sausage Dip

Reviewed: Apr. 6, 2008
OK for me I don't really care for the flavour of the Cream Cheese in here and felt the flavours are a little flat.
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4 users found this review helpful

Cheesy Breads

Reviewed: Dec. 9, 2002
Too salty and I like salty! even though I used half the package of dressing. I served them at a friend get together and they liked it but no one raved or asked for the recipe.
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4 users found this review helpful

Onion Quiche

Reviewed: Jun. 29, 2011
I love the texture of this Quiche. I did use some Oregano and garlic to flavour up the fried onion. Yum. I did double the recipe since the pie dish and crust I had was much bigger. Tasted great heated up the day after as well.
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3 users found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Apr. 22, 2011
Really good but off course the results will be based on what Gluten free Baking mix you use9too much rice flour and you may get a grainy texture, too much bean and thus a bean taste). I used full eggs, no need for egg substitute in my house.
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3 users found this review helpful

Berry Cornmeal Muffins

Reviewed: Feb. 8, 2010
Good, but not great thus the 4 stars. I was looking for a way to use up strawberries.
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3 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Feb. 8, 2010
Pretty good but I cannot give it a Five since I had to change it to make it better. I agree with another reader who said leave the powder milk out. Instead what I do is mix in some coconut milk for the liquid. This gives it that extra creamy texture without the weight the powder milk seemed to give it. I also add some Watkins Vanilla Nut extract and some sugar. MAKE IT RUNNIER THAN TRADITIONAL PANCAKE MIX AND LET SIT FOR A WHILE. This will take care of any gritty texture that one can get with Gluten Free. I mix the dry ingredients in large batches and then just add the wet ingredients when I am making them but no longer really measure the dry as I go by texture.
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 22, 2011
Good but not great in our opinion and the fact that it takes so much sour cream and oil to it makes it a cake I will not make again. I made it as stated and I believe people have had much more success by cutting the oil in half.
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2 users found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: Dec. 21, 2008
Good Cookie I just need to tweek it so that I get the proper spread I like, with the crispy on the outside and chewy on the inside. It's a keeper but I will personally tweek it for my preference.
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2 users found this review helpful

Zuppa Toscana

Reviewed: Feb. 21, 2006
Really good, I had been searching for this recipe since the Olive Garden left Canada. I do cook the bacon separatly and drain well, I also put the Kale in and then simmer the soup without the cream for a much longer time otherwise the Kale is too tough for my liking. Also buy Hot Italian sausage to give it that spicy taste.
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2 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Aug. 12, 2012
Excellent recipe. Easy and great texture. I made it with Salted Butter but next time I will try with Unsalted as I thought it tasted a bit salty. But that is not the recipes fault. Thank you for posting.
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1 user found this review helpful

Gluten-Free Yellow Cake

Reviewed: Apr. 22, 2011
Pretty good but does taste a bit dry as is normal though from Gluten free. I will make again though.
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 13, 2010
Finally the right recipe along with the right advise from the All Recipes Kitchen which says in order to make the proper cookie that is NOT cakey NEVER REDUCE THE AMOUNT OF SUGAR! For the very few that said this turned out cakey that is what you must of done. This recipe makes the kind of cookie that as it bakes spreads and then after coming out of the oven will flatten and crinkle on top. Crunchy on the edges and soft and chewy in the middle. I can't wait to go and buy Macadamia nuts as this recipe will also make the best Macadamia/White Chocolate cookies.
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1 user found this review helpful

Broccoli Cheese Soup V

Reviewed: Dec. 21, 2008
Great Recipe can't say I did it to exact specifications. I used fresh broccoli and cooked it through. I also @ times use part process cheese slices and part shredded cheddar or marble cheese which ever I have on hand. Thank you for the recipe it is a keeper for me.
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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