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Easy No-Bake Milk Chocolate SMore Bars

Reviewed: Apr. 8, 2013
Just not good. Too many marshmallows. They overpowered the whole thing. I'm sure a variation of this could be tasty. But as written, I won't use this again.
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2 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Jan. 9, 2013
Very delicious! A hit at work! I followed the recipe completely except for the ginger. I replaced the ground and crystallized ginger with about 2 tsp of chopped ginger (in the jar). Next time, I'll use a full tbsp of chopped ginger. I made maple cream cheese frosting - very rich but that way you need very little. The cupcake batter will be thicker than most recipes, but don't worry, they'll turn out just fine!
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4 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Dec. 23, 2012
This salad was definitely good, very flavorful and makes raw broccoli taste great. But, given the reviews I expected a little more. I made very minor changes, mostly with quantities and not ingredients, which is why I think my review is still warranted. I used a 2lb bag of broccoli florets (trimmed the stems even more). I doubled the dressing since I had a lot of broccoli (2 cups mayo, 3 tbsp white wine vinegar, 2 tbsp apple cider vinegar, 3 tbsp sugar, 1 tbsp Splenda-equal to 10 packets), then a 4 oz bag of precooked turkey bacon, roasted slivered almonds (about 20 min in 300 degree oven), and NO raisins but I added salt. I also didn't add the bacon and almonds until it was time to eat. Again, very good recipe, but for someone who loves sugar I found it too sweet. There was enough sweetness in the dressing so I'll probably use one less tbsp of sugar next time (so 3 tbsp instead of 4 for the quantity I made.) It's not needed to let the broccoli sit in the dressing for the flavors to meld, but it helps soften the broccoli. The salt I added balanced the sweetness a little, and it just needed salt. Regardless of my critique, I still recommend this recipe and I will make it again.
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4 users found this review helpful

Asian Salad

Reviewed: Sep. 25, 2012
Great flavor but too many noodles. The very simple dressing was a great, balanced flavor, but there were way too many Ramen noodles and almonds; it overpowered the cabbage especially when eaten later after sitting in the fridge for a bit. 1 package of Ramen noodles and 1/2 cup of almonds is enough. I'd use the dressing on other salads; it was great tasting and refreshing. The only thing I changed was I added sliced cherry tomatoes to the salad. Make sure to wait to add the sesame seeds to the pan. Since they're small they fall to the bottom of the pan and can burn before the noodles get browned.
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10 users found this review helpful

Cappuccino Muffins

Reviewed: Aug. 27, 2012
Great base recipe. I just use a little less butter, a little more coffee, and skipped the topping (didn't crumble well for me) and used butter cream frosting instead. Either way, very good and flavorful treat.
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5 users found this review helpful
Photo by codeseven

Baked French Toast

Reviewed: Aug. 20, 2012
Overall - very appealing to the eye but too sweet. I'm a sugar lover and the brown sugar topping was way too sweet for me. The only changes I made were: I used Oroweat Italian bread and sliced it into squares, I did not soak the bread overnight (about 20 min til liquid was absorbed), I added crushed corn flakes on top before baking, and I baked for about 45 min. Otherwise I followed the recipe. My suggestions: depending on your preference for the bread consistency (soggy or less) bake for 40-50 mins. Double the cinnamon. For the sugar topping, use half the amount of butter and sugar and no corn syrup and just drizzle mixture over top of bread before baking OR skip the sugar topping completely and let each person sweeten it themselves with syrup or other. Unless you're feeding a family of 6, cut the recipe by a quarter (which should still be enough for 3 people). Spray Pam or butter the bottom of the baking dish AND mix bread and milk/egg mixture in a separate bowl before placing in baking dish. Be careful, it will rise a bit, don't burn yourself! I'll try to add a photo later.
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3 users found this review helpful

Orange Citrus Vinaigrette

Reviewed: Apr. 8, 2012
very tasty and fresh
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2 users found this review helpful

BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Reviewed: Apr. 8, 2012
Note: I used this recipe just for the dressing, which was great!
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3 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Apr. 8, 2012
Yum! The only change I made was using a portion of canned jalapenos - I don't like real spicy foods. I actually put all the ingredients in a food processor since I like a smoother salsa. I ate some right away and froze the rest. It tasted great fresh and great after being frozen. I'll make this again.
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2 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Apr. 8, 2012
I never ate this myself; my husband did and he really liked it. He just prefered it w/out the carrots since he's a big meat and potatoes guy; thought the carrots were too sweet. It was super easy to make since it's a slow cooker recipe and this was the FIRST Irish meal I had ever made. Thanks for sharing!
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3 users found this review helpful

Cheeseburger Quiche

Reviewed: Apr. 8, 2012
Good recipe but it did need a little more flavor. My husband said he wanted more tomatoes next time (I put a few on top), and he usually only cares about enough meat, which there was. Next time I'll add sliced tomatoes throughout. Definitely try this recipe and add things that you like. Try some of the other reviewers recipes that sound good to you. Either way, I'll be making this recipe again! Thanks!
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3 users found this review helpful

Asian Ginger Dressing

Reviewed: Apr. 8, 2012
I used less rice vinegar-just added it to my taste. But great recipe.
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Apr. 8, 2012
Great recipe!! I varied the recipe slightly but this recipe is solid and changes can be made w/out sacrificing taste. I sauteed the onions first just to carmelize them for flavor; I had no chili beans so I skipped those, used frozen corn, skipped the beer since I hate beer and have none, made the great taco seasoning that Patti attached to this recipe, and I used canned (Kirkland-Costco) chicken since that's all I had. It was delicious! My husband and coworkers raved about it (all guys)! Try this recipe, you won't regret it!
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3 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Apr. 8, 2012
I thought this recipe was tasty. I mixed it up with Ramen noodles (used the beef ones w/out the beef packet). I definitely didn't need more peanut butter (PB) flavor. I like the PB flavor to be there but not overpowering. I didn't add any crunchy PB (just not what I prefer, but if you want texture variation, go for it.) I added the 1/4 cup of creamy PB, and it was plenty for me. It's a very rich tasting sauce. Next time I'll add some veggies or meat to my dish to dilute the strong flavor. But if you're someone who likes the PB to be strong, add it to your taste. I did eat this right after making it and didn't find it to be bitter. If you're worried about that, add half of the rice vinegar then taste it before you add more. Very good recipe and very versatile - add or take away what works with your preferences.
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2 users found this review helpful

BLT Salad

Reviewed: Mar. 19, 2012
Great, simple, fresh tasting recipe. I used cabbage (greeen or napa) since you can mix it up ahead of time and it won't get soggy like romaine and iceberg can. I also added a drizzle of sesame oil to the dressing; gives it a smoky flavor. I skipped the croutons, used half and half instead of milk, and added avocado.
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2 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 19, 2012
This recipe on its own is delicious! The butter makes them spread out thin, just let them cool 5-10 minutes before taking them off the pan. (I use a silicone baking mat for cookies; well worth the $9 I spent - easy cleanup and easy to remove.) Instead of walnuts, I added about 3/4 pecans but grinded them up in a food processor first. The pecans made them taste great all around w/out big chunks of nuts. I've made 3 batches now, but I use less butter than the recipe calls for (about 1.5 cups). They still taste supreme even if your measurements aren't exact. My notes aside, these cookies are amazing and you won't be able to eat just one, or two...! Thanks Panthera!
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2 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 10, 2012
I followed JILLIESMOTHER's custom version, red wine instead of white, and cream cheese with less sour cream. That version turned out excellent for me!
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Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 10, 2012
I thought this recipe was great. I used almost all of the listed ingredients except I didn't have chives so I skipped that part and I used 2 cans (instead of 1) of cream of mushroom soup with about 1/2 cup more water, just to make it creamier. When it was all done, I cooked up some egg noodles (al dente), mixed them in the pot with the stroganoff then served it up. My husband LOVED it! He got 2nds, and 3rds... Given his appetite, it was enough for him and I, with a large serving left over for the next day. 5.5 hours on low seemed to be just right for me. I think the cream cheese really helped balance the tartness of the sour cream and red wine. JILLIESMOTHER got this recipe just right!
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2 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Jan. 9, 2012
Great tasting dish. Next time I'll probably leave out the red peppers. Tomatoes fit better with the dressing.
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3 users found this review helpful

Jill's Hash Brown Casserole

Reviewed: Jan. 9, 2012
Not a bad recipe. I used real shredded potatoes, which might be why they didn't cook through well. There was something missing in the flavoring, but still a great side dish.
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2 users found this review helpful

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