ICATER Recipe Reviews (Pg. 1) - Allrecipes.com (19756457)

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Pineapple Crisp

Reviewed: Sep. 25, 2011
"Smooth' is misleading here...'sandy' may be more appropriate when describing the mixed together topping. Be aware, it is not a liquid by any means. I used a combination of diced peaches, plums and cantaloupe for about the same amount as recommended for pineapple. Lovely and different. Everyone ate it up!
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Nov. 7, 2011
I made the whole recipe with only 3 bananas and swapped out one cup of sugar for brown but followed everything else exactly. I baked small loaves in stoneware pans and they turned out perfectly. Was a little anxious about the 300 baking temp but it really worked out great. I didn't find these to be too sweet. Banana bread is supposed to be a treat! Would definitely make again.
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2 users found this review helpful

Peach Upside Down Cake I

Reviewed: Jun. 15, 2011
This cake is truly good. I used more peach than called for because I needed to use up many that were too ripe and even with what that did as in adding extra bulk and juice, this cake was delicious. It absorbed the excess and was incredible. I was hoping to share these with family and friends so I made a number of small cakes, baking them in individual crocks. Well, so much for giving away homemade goodies...we went through these puppies one after another while they were still hot. Follow the recipe, it's a good one.
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5 users found this review helpful

Vegan Brownies

Reviewed: Jun. 28, 2011
These brownies are good! Not just for vegan, for brownies by any standard. I have made these dozens of times and they please everyone from every walk of like regardless of their diet requirements. As with all brownie recipes, it is important not to over stir the batter. In fact, never make brownies with a mixer...always by hand. The crumb will be tender and the density will be gorgeous!
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1 user found this review helpful

Peach Muffins

Reviewed: Jun. 29, 2011
These baked very quickly! I made mini muffins and I really had to watch them...minutes mattered. Great texture and flavor. I omitted the cinnamon for a mixture of vanilla/almond flavor and they are amazing! Came together easily and popped right out of the greased muffin tins. Kids loved these!
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1 user found this review helpful

Garlicky Scrambled Eggs with Chickpeas and Cilantro

Reviewed: Aug. 24, 2011
I'm always looking for new recipes with eggs and this is really good! I softened a chopped onion in the oil first but that is the only thing I did differently. I would never have added that much garlic on my own, but it works here! Delish. Great idea!
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Brooke's Best Bombshell Brownies

Reviewed: Dec. 25, 2011
When I saw the sugar to flour ratio in this recipe, I knew I had to try it! I am so glad I did because brownies like most of us dream of are produced. There is a fragile, crackled top crust that reveals ooey, gooey, fudgey brownies underneath! So much so that cooling them before trying to cut is VERY important. While hot and NOT OVERBAKED, the interior is pudding-like. It sets up to be firm and dense as it cools. I wanted to present these on a crystal tray for a party so I wanted cleanly cut squares. I used a very sharp, large blade knife dipped in hot water and wiped dry before each cut. Perfect. If fudgey, gooey brownies with a dense chew is what you are looking for, this is it. Nothing light or cakey about these. They are so moist that they were still incredible the next day with just having had a piece of foil tossed over them. Perfect brownie in my eyes and the 50 people at my party agreed!
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10 users found this review helpful

Meatball Nirvana

Reviewed: Jan. 23, 2012
Followed the recipe exactly except, I sauteed the onion until tender before adding. These meatballs had the family saying, 'wow, what did you do different to the meatballs? They're awesome!'. My family eats meatballs, many meatballs, and NEVER make comments on the taste. And I have to agree, they were different in the way that you thought...someone who knows how to make meatballs, made these! Don't be afraid of leaving out the egg, it turns out perfectly. The texture is what you expect but better. Good flavor and tasty. Every bite is just as good as the one before. No shortage of salt or seasoning with a good tender, cut with a fork texture. Try these. You won't be sorry.
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1 user found this review helpful

Crispy Oven-Fried Fish Fillets

Reviewed: Feb. 2, 2012
Easy and delicious. I followed the recipe exactly...always do the first time. It worked, we loved it and I will make again.
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3 users found this review helpful

Red Velvet Pancakes

Reviewed: Dec. 4, 2011
The topping is delicious and a great idea. With regard to anything red velvet...you DO NOT need to add any red food coloring!! The combination of buttermilk with baking soda or baking powder WILL produce a red-ish tint naturally. Just mix them together and wait a few minutes. It will be a little lighter than food color (for goodness sake!) but it will be as the cake was intended. If you really 'need' a blood red color, try beet juice. It just takes a few drops.
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46 users found this review helpful

Best Brownies

Reviewed: Oct. 6, 2011
Easy, few ingredients, no melting of chocolate required...accurate statements for this recipe. Best?? Ummmm, no. Not fudgey, not gooey, not special...also accurate statements for this recipe.
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2 users found this review helpful

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