Rete Recipe Reviews (Pg. 1) - Allrecipes.com (1973012)

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Viennese Crescent Holiday Cookies

Reviewed: Jan. 4, 2010
I made these for the first time this year for part of my Christmas Cookie giveaway. They are delicious and so easy to make. Love the flavor. I used almonds and after baking and dusting with confectioner's sugar I dipped one end of the crescent in melted dark chocolate and put them on wax paper in the frig until the chocolate set. I'm going to make another batch this evening for our house.
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9 users found this review helpful

Cranberry Orange Bread

Reviewed: Dec. 22, 2009
Found this bread to be too dry to my liking. I will try it again but this time I will use two eggs instead of one to add a bit more moisture to the batter and will raise the temp to 375 and shorten the baking time.
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Dec. 21, 2009
The bread came out wonderful. It was not difficult to make at all. I followed the posters recipe to the letter (in fact I doubled it) and it was perfection. One comment I would make to others like myself who have never made this bread before, the batter is more like dough and very stiff UNTIL you add the zucchini. I thought I made a mistake and doubled check that I didn't leave any liquid out. I hadn't and it was perfect once the zucchini which is water based was added.
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4 users found this review helpful

Raspberry Almond Tart

Reviewed: Nov. 28, 2008
Made this tart for Thanksgiving Day dessert. The family loved it. The only issue I have with the recipe is the cooking time. At 350 degrees my tart was baked within 25 minutes and the outer crust was darker than it should have been and the filing was not soft but quite firm. Will make again and this time will watch it more closely rather than rely on the instructions and take it out when the crust is the correct color and the filing is still a little wobbly. Didn't use the glaze on the tart but instead used fresh raspberries to cover the top and served it with vanilla ice cream.
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21 users found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Sep. 8, 2008
The family loved this recipe. I made 5 lbs of mashed potatoes for 4 people and there was only enough leftover for two small helpings the next day. I, too, added sour cream to mine as I always use sour cream in my mashed potatoes.
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5 users found this review helpful

Mandarin Pork Roast

Reviewed: Sep. 7, 2008
One of the best pork recipes I've come across. The only thing I did difference is that I used a pork roast without the bone. It was juicy, flavorful and everyone had second helpings. A definite winner.
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48 users found this review helpful

Turos Csusza (Pasta with Cottage Cheese)

Reviewed: Apr. 16, 2008
I've made this dish for over 40 years now. I recently introduced my new husband to it and he loves it. My only omission is the bacon. Since we are cutting down on fat, I just use the noodles and cottage cheese and put it under the broiler to heat the cheese and brown it just a bit. If you want to sweeten it a bit, carmelize chopped onions in a little butter or substitute and mix with the noodles before adding the cheese. Also can use the left over dough from making perogies to make the noodles for this dish.
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Bread Machine Challah II

Reviewed: Mar. 24, 2008
Easy to follow recipe and the bread was delicious. I followed it to the letter and had no difficulties at all. The honey was a nice addition and gave the bread just a touch more sweetness which is the way I remember it from buying it at the bakery.
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0 users found this review helpful

Perogies

Reviewed: Feb. 22, 2008
Same ingredients my Polish grandmother taught my mother and I to use. A variation on the potato filling in my house is to boil the potatoes in salted water, drain when cooked, and then add American or Cheddar cheese and finely diced carmalized onions and the butter they were cooked in. I use farmer's cheese for the cheese version and to that I add 1 jumbo egg per 2 lbs of cheese, salt and pepper.
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1 user found this review helpful

Cottage Cheese Perogies

Reviewed: Feb. 22, 2008
Very good. Decided to use the cottage cheese instead of the farmer's cheese that my Polish ancesters used. Nice substitute. Farmer's Cheese is drier, however, and somewhat easier to use for forming the perogies.
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0 users found this review helpful

Apricot Baked Ham

Reviewed: Dec. 24, 2007
It was a hit and a definite keeper. Adjusted the recipe a bit. I heated the preserves in the microwave for 1-1/1 minutes and then added dijon mustard and the brown sugar (used Splenda Brand Brown Sugar), mixed well and then coated the ham after scoring and inserting cloves. Coated again 1/2 way through cooking. Really delicious.
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14 users found this review helpful

Good Old Meat Pie

Reviewed: Nov. 19, 2007
Very similar to our Canadian Meat Pie. Substitute the cooked/leftover beef for ground pork and ground beef. Saute until cooked complete the way this recipe does it.
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7 users found this review helpful

Herb Roasted Pork

Reviewed: Oct. 28, 2007
I incorporated two recipes from the site for my roast pork. I used the herbs from this recipe and roasted the boneless loin of pork with a apple cider. An hour before finishing, I added a bag of sauerkraut to the roasting pan, mixing it well with the juices from the roast and the cider. The roast was moist and tender, the kraut had a bit of bite to it. I didn't make the sauce as I had made fresh apple sauce earlier and used that with the pork.
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1 user found this review helpful

Jet Ski Jolt

Reviewed: Jul. 3, 2007
The favorite punch of the three I made for my niece's shower. I didn't use coconut flavored vodka, just the plain old variety. Wasn't a drop left.
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2 users found this review helpful

Captain's Vacation

Reviewed: Jul. 3, 2007
Great Punch. Made it for my niece's bridal shower last weekend and the guests loved it. I touched it up with a bit of cranberry juice for color and made an ice block of pineapple and cranberry juice for the bowl. Fill the container for freezing with 1/2 of one juice and when frozen fill the rest of the bowl with the other juice.
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6 users found this review helpful

Honey Glazed Ham

Reviewed: Apr. 9, 2007
Wanted a change of pace glaze from my brown sugar pineapple basting sauve for our Easter Sunday Ham and this was perfect. Didn't have a double boiling pan so used the microwave set on 50% until the butter melted and the ingredients blended well. Definitely will make it again.
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1 user found this review helpful

Jagerschnitzel

Reviewed: Jan. 1, 2007
Great Recipe only change would be to use veal cutlets instead of pork cutlets. I'm from Karlshrue and there they use veal, not pork. Also serve with spaetzle (Germany Egg Drop Noddles) or noddles instead of fries. A side dish of red cabbage with apples, you can use the jarred product, is perfect.
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1 user found this review helpful

Butter Rich Spritz Butter Cookies

Reviewed: Dec. 19, 2005
One of the best recipes I've found and made so far for spritz butter cookies. Light and favorful. Going to use Lemon Extract in tomorrow's batch for a little difference. Thanks!
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4 users found this review helpful

Bermuda Spinach Salad

Reviewed: Jan. 5, 2003
Served this as a side salad at a dinner party last night. Was a "four thumbs up" as my husband puts it. The dressing was excellent and a definite keeper. I used less white sugar, less than half a cup, and as I said, it was wonderful. Hubby is a bottled ranch dressing person and moaned about not being able to use it on the spinach salad and he turned out to be one of the biggest fans. Thanks so much.
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5 users found this review helpful

Roast Pork with Cranberry Glaze

Reviewed: Jan. 5, 2003
Made this for a dinner party last night. Used a 4-1/2 lb. loin pork roast without the bone. For a party of six we just made it with only one slice of meat leftover. The cranberry glaze did wonderful things to the roast. Very flavorful. I added additional cranberry juice to the pan half way through roasting.
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27 users found this review helpful

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