NewBride Recipe Reviews (Pg. 1) - Allrecipes.com (1947593)

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Layered Peppermint Bark

Reviewed: Dec. 23, 2014
I made this to give to neighbors as Christmas gifts. It was easy to make and got lots of rave reviews. Several people commented that it was their favorite thing in the cookie tin. We will definitely make this again next year. It's a little different from other peppermint bark recipes because the chocolate layer in the middle stays creamy, which gives it a nice ganache quality. The flavor was very good, and they look quite pretty if you cut them into triangles. I used the microwave to melt the white chocolate just to make it easier, and it worked great!
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Donut Muffins

Reviewed: Jun. 2, 2014
These were tasty and easy to make. They really do taste just like little cinnamon doughnuts. I love that they're baked rather than being fried. My husband couldn't get enough of them. We'll definitely make these again.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 3, 2014
We thought these mushrooms were very good. We had a lot of extra filling though, so we ended up stuffing way more than 12 mushrooms. I broiled them for the last minute of cooking and put a little extra Parmesan cheese on top of each one. We served them for the Super Bowl, and they were definitely a hit. My husband said he would like some sort of meat added to the filling - crabmeat, cooked sausage, or bacon would all be fantastic additions, and we'll try adding one of those next time we make these.
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Easy Pumpkin Cream Trifle

Reviewed: Nov. 29, 2013
We really liked parts of this recipe. The spice cake is very good, also loved the addition of the toasted pecans and toffee bits to the trifle. What we didn't like was the artificial taste of the cheesecake pudding layer, and the consistency was kind of strange too - ours had the consistency of unbaked dough. I made a layer of just the cake with the whipped cream, nuts, toffee, and drizzled caramel, and everyone really liked that part, so next time I would just leave out the pudding part entirely.
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Phoenician's Key Lime Pie

Reviewed: Nov. 23, 2013
We thought this recipe was fantastic. We grow our own Key limes in our backyard and wanted to try a new Key lime pie recipe. The crust in particular was fantastic. I really like the edition of almonds for extra flavor. We just let ours set up in the refrigerator for a couple of hours, and it was fine. We couldn't wait overnight! We topped it with whipped cream, and it was the perfect balance to the tartness of the pie. Good stuff!
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Oven Roasted Parmesan Potatoes

Reviewed: Aug. 27, 2013
We liked this recipe a lot. The only change I made was to cut the potatoes into quarters rather than in half, and I'd do that again. Great texture and flavor. Very easy to make as well.
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Whole Grain Breakfast Cookies

Reviewed: Aug. 18, 2013
We loved this recipe. I used two eggs based on reading other people's recommendations. Also used pecans instead of walnuts because that's our own personal preference. They turned out wonderfully - such a nice soft texture, very flavorful, and with a little bit of sweetness. The chocolate cherry combination is very nice. Ours were perfectly baked at eight minutes. I really like that they're not as processed as the granola bars you buy at the store. Will definitely make these again. I ended up with 40 cookies, not 18 like the recipe said. My husband was happy about that!
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G's Tres Leches Cake

Reviewed: Jun. 17, 2013
This is a great recipe. It may seem like a lot of liquid, but it gets absorbed into the cake very quickly. We didn't wait for the cake to cool before we poured the milk mixture on top, and it turned out beautifully. I was a little concerned because the cake rose up really high while it was cooking, but once I removed it from the oven and poked the holes into it, it fell enough so that the topping could be added. The cake turned out very moist and flavorful, but not as wet as other tres leches cakes I've had. The texture was wonderful. You can top it with toasted sliced almonds and fresh strawberries to make it extra special. It's the perfect dessert for summer and definitely better served the next day. My husband also tried it topped with coconut and with sliced bananas, and that was good too. You can really customize it to your own tastes. I like that you can bake it in a standard 13x9 inch pan. Other recipes I looked at required pan sizes that we don't have. Will definitely make this one again. Might try substituting vanilla extract for the almond next time, although the almond pairs great with fresh strawberries.
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Italian Creme Layer Cake

Reviewed: Mar. 31, 2013
I liked the flavor of this cake, but I had a lot of problems with it. Even though I used high quality pans and greased them very well, it still stuck in the pan and came out in several pieces. I had to sort of cobble it back together with the icing. If I made it again I would definitely both grease and flour the pan and I would also use parchment paper. There also wasn't enough icing to frost the sides of the cake. Next time I would double the icing recipe to be sure to have enough. Since it was so crumbly it was difficult to frost, but once it was all together, the flavor was great.
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Soft Sugar Cookies IV

Reviewed: Mar. 3, 2013
I love sugar cookies, but I don't love having to roll out the dough, chill, etc. so this drop cookie recipe was great. I used Mexican vanilla, and that gave them a really nice flavor. I sprinkled them with red and pink sugar for Valentine's Day and the two colors together made them really pretty. I prefer to flatten the balls with a glass and then sprinkle the sugar on; if you don't flatten them they come out very dome shaped and a little irregular looking, but they still taste great. We'll definitely make these again. Ours were done right at 11 minutes. Next time I might try subbing almond extract for the vanilla; I think we would love that too. The soft texture of these cookies is what makes them so good!
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Grandma's Lemon Meringue Pie

Reviewed: Jan. 21, 2013
I'm an experienced baker, but had never attempted a lemon meringue pie until I made this recipe this weekend. We had some lemons on our Meyer lemon tree, and this was the perfect way to use them. I was honestly surprised at how easy it was to make, and making the meringue was a breeze. I put the meringue on while the filling was still hot to ensure that they wouldn't separate from each other. I let the pie cool on the counter for an hour before putting it in the refrigerator to chill and then let it set up overnight. My husband had a slice and then went back for seconds. That pretty much says it all. If you're intimidated by making meringue, this recipe makes it easy.
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Terrific Turkey Chili

Reviewed: Jan. 20, 2013
We made this recipe to eat while we were watching the football playoffs. It's a nice meal for a chilly day. I didn't have chili pepper flakes, so I substitued chili powder in its place, about half a teaspoon. Also added a shake of cumin powder. The only other change I made was to add a can of black beans, and I would definitely do that again, added a lot in terms of flavor and thickening this up. The only other thing I would change is to cut back on the zucchini; for us this was way too much zucchini, and it seems a little out of place in a chili recipe. I would probably leave it out of the recipe entirely next time we make it. We topped ours with crushed tortilla chips, cheddar cheese and sour cream, and it was great.
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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 26, 2012
I made this cheesecake for Christmas, and everyone loved it. It was pretty easy to make and looked very pretty when finished. I used chocolate graham crackers for the crust. The raspberry sauce is very good, but for us there wasn't enough of it. Once you use the sauce in the cheesecake, there isn't a lot left to serve as a topping. I just took what was left and poured it over the top, but next time I would probably double it, so I would have something to pass at the table. It has a great flavor. I'm not a huge fan of white chocolate, but the flavor of it isn't detectable in the cheesecake. Very nice texture. I'll definitely make this one again. Next time I would use a water bath because mine cracked on top - still tasted great though!
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Roasted Pork Loin

Reviewed: Dec. 4, 2012
I liked this recipe, but next time I would brown the roast in hot oil before putting it in the oven to bake. Browning makes it look a little more appetizing and also adds to the flavor. The flavor of the rosemary was very nice; I think I'd increase both that and the garlic a little bit next time. We put potatoes, onions, and carrots into the roasting pan along with the meat and really loved that combo.
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Tiger Butter

Reviewed: Dec. 2, 2012
We thought this was pretty good. For us they were a little too rich and didn't have enough peanut butter flavor. We liked the addition of the Rice Krispies, but I would double those next time because there weren't enough of them. After we tried it, I went back and added melted semi-sweet chocolate on top, and we liked that a lot more. The color as is is kind of odd and unappetizing, so the chocolate cut the richness and also made them look more appetizing. It was so easy to make so that was great; I look forward to experimenting with the recipe to suit our individual tastes.
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 24, 2012
This is my go to recipe for Thanksgiving pumpkin pie. It's so easy to make, and everyone always loves it. I increase the cinnamon just for our personal tastes and add a dash of Mexican vanilla. You really can't mess this recipe up. Just be sure to bake the pie on a cookie sheet. The filling will go up to the very edge of the crust and may overflow a little bit since it's a runny batter. Sometimes I leave out 1/4 cup of the filling to keep that from happening. If you want an easy, foolproof recipe, this one is hard to beat.
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Pumpkin Pancakes

Reviewed: Nov. 10, 2012
As is, I'd give this recipe four stars. Our first batch wasn't sweet enough for our taste and didn't have much cinnamon or allspice flavor. The texture was great though. We tweaked the recipe the next time by increasing the cinnamon, brown sugar, and allspice considerably. I also added nutmeg and ground cloves, along with some Mexican vanilla and pecans. With those changes, I'd give it five stars. I love the added crunch of the nuts. We topped ours with the Cinnamon Cream Syrup from this site and also the cream cheese topping from the French Apple Pie with Cream Cheese Topping recipe. Both were amazing. This recipe is nice because you can change it to suit your own taste, and ours run a little more decadent. We'll make this again.
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Cinnamon Cream Syrup

Reviewed: Nov. 10, 2012
This was a good sauce and had a nice flavor. I substituted Mexican vanilla for the maple extract just because we're not maple fans. Ours never really got syrupy even after boiling it for quite a while though. We used it as a topping for pumpkin pancakes, and they were very nice together. I made another batch using both this sauce and a cream cheese topping, and the pancakes turned out delicious, like a decadent cinnamon roll. We'll make this one again.
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French Apple Pie with Cream Cheese Topping

Reviewed: Nov. 10, 2012
This review is for the cream cheese topping. We made pumpkin pancakes and were looking for a yummy topping for them. I made the cream cheese topping along with a cinnamon syrup, and they were both great. The cream cheese topping is basically like a rich creamy icing, and it melted nicely over the top and had a great flavor. We will definitely make it again.
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Steak Soup

Reviewed: Oct. 28, 2012
We had our first chilly fall day, so it was perfect for making this soup. I followed the recipe exactly except that I added a cup of frozen peas along with all the other vegetables. I'd definitely do that again. It added a nice bit of color to the soup. At first I only added half the tomato paste after reading the reviews, but thought it was a little lacking in flavor so I added the rest of the can. For us, that was perfect, flavorful but not too much tomato flavor. This recipe reminds me of a homemade better version of Campbell's Chunky Soup - kind of rich with a nice combination of flavors. We'll definitely make this one again.
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