Brenda Recipe Reviews (Pg. 1) - Allrecipes.com (10862835)

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Stuffed Zucchini

Reviewed: Jul. 21, 2013
This was very good. The family loved it even with some that were skeptics about baked zucchini. The only changes I made was to make it gluten free and top it with shredded cheese. For the gluten free conversion: Instead of 1/2 cup bread crumbs, I substituted 1/4 cup ground flax meal & 1/4 gluten free chicken coating. Instead of condensed tomato soup, I used a 6oz can of tomato paste, 6 oz water, 1 tsp of sugar & 1/2 tsp "better than bouillon" for chicken. I also eliminated the extra cup of water. Worked like a charm.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Nov. 15, 2010
This was excellent. I used about 3 medium bananas which was slightly less than 2 1/3 cups. However, it was perfect. Mine did bake faster than the recipe called for but it's probably an oven calibration thing. Given that, I probably could have taken it out at 55 min. The bottom of mine was slightly browner than I would prefer but not scorched.
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4 users found this review helpful

Pie Crust IV

Reviewed: Nov. 6, 2010
This didn't turn out well for me. It might be me. I weighed the flour rather than measured. The dough was too much fat to flour ratio. I tried to fix it by adding more flour but without success. It fell apart when rolling and transferring to pie pan. I patched it together but I expect it will break apart when served. As it is just for us and not guests, I'm not worried about it. I'm sure it will still taste well.
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3 users found this review helpful

Farro Salad with Asparagus and Parmesan

Reviewed: Jul. 31, 2010
This was wonderful. I wish I could underline and bold that word. I made this for a family picnic. Yes, I did modify but it doesn't substantially alter the recipe. I only had Quinoa on hand so that replaced Farro. Truthfully, I'm betting cooked wheat berries would work too. The other modification was the walnuts. I replaced them with toasted sliced almonds due to a family food allergy. Also, I used a Red Apple Balsamic. I'm sure any type of good quality balsamic would be great. I forgot to take a picture but I will next time I make it. This is a keeper.
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19 users found this review helpful

Ramen Coleslaw

Reviewed: Jul. 5, 2010
My family loved this. I have been playing with different types of cabbage. I have mixed savoy with traditional and it gave it a lighter fluffier texture.
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5 users found this review helpful

Breakfast Porridge

Reviewed: Jul. 5, 2010
You can't deny the healthy aspects of this recipe. The only thing I might note is that flax seed needs to be cracked before eating. If you don't, it passes through the body without releasing any of it's wonderful omega's. I use an ordinary small coffee grinder that I keep exclusively for spices. At any rate, this is a very versatile recipe. The prunes and raisins can be replaced with your favorite fruit or nuts almost in infinite combinations. I was thinking this is a great take to work recipe. Just add hot water from the tap at the coffee machine and microwave for a minute or two.
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22 users found this review helpful

Vintage Lemonade

Reviewed: Jun. 18, 2010
This was delicious. I more than doubled the recipe for a picnic and it turned out great. The only tedious thing was peeling the lemons to get the rinds off. While they were marinating in the sugar, I ran the lemons through my juicer. Quick and easy.
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3 users found this review helpful

Popovers

Reviewed: Jun. 6, 2010
Great recipe. I substituted bread flour for the all purpose flour. I saw a Cook's Country show that recommended it because of the higher protein levels in the flour. I also added 1/2 tsp sugar just to help the browning.
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8 users found this review helpful

Meatball Nirvana

Reviewed: May 23, 2010
Wow, these were good. They have a bit of a kick that I loved. I omitted the hot sauce because I ran out but they were still wonderful. I will make these again. I think they would make great cocktail meatballs too.
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3 users found this review helpful

French Toast Casserole

Reviewed: Feb. 14, 2010
This was very good. I had a half a loaf of a french baguette to use up and it worked very well. I made the mistake of mixing the cinnamon in with the eggs but it didn't seem to affect the flavor.
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4 users found this review helpful

Seafood Sandwich

Reviewed: Feb. 6, 2010
This was a easy and quick to fix recipe. It was perfect for a day when all I had was a 1/2 lb of crab to use up. I did change it a tad as we like things with more kick. The portion is small so I added a dash more old bay and a dash of white pepper. I served mine on a toasted whole wheat english muffin broiled for a few minutes with a slice of cheese on top. A great lunch for a cold snowy day.
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3 users found this review helpful

Garlic Butter

Reviewed: Jul. 27, 2009
Marvelous. I had leftovers that we used all week. Great to make ahead. Just remember to get it out of the fridge to soften up.
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3 users found this review helpful

Baking Powder Biscuits

Reviewed: Jul. 27, 2009
Amazingly enough, even with my mistakes, they still tasted great. My mistake was that I didn't watch how much liquid I was adding and it got gooey. So, I had to add a little flour but it was still gooey. I was afraid of them tasting like flour so I changed them to drop biscuits. Next time, I do plan to make some changes. I'm going to cut the sugar by 1/2 and reduce the oven temperature to 375. Not sure if my oven is too hot but the bottoms were dark and the tops were barely tinted. I'm guessing the "gooey" problem impacted this too. But, as I said, the flavor was great and company loved it.
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3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jun. 9, 2009
I gave this 4 stars because it was super easy and quick to put together. However, I would recommend a larger crock. 1 quart was way too small. The only thing about this recipe is it is a little bland. It's really all creamy cheese. I'm trying to think of a good additive to give it more punch.
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3 users found this review helpful
Photo by Brenda

Grandma's Lemon Meringue Pie

Reviewed: Jun. 9, 2009
Very good. The lemon curd was very smooth and sweet & sour in the right proportions. I read some of the other reviews about the filling not congealing and got a little worried. So, I watched the all recipe lemon meringue video. Wonderful tips. If you overboil the filling, the starch will break down and the whole thing gets soupy. I took mine off the heat as soon as the first bubbles started. As for the meringue, the tip was that the beading on top is a result of the egg whites having too much sugar added. This one is tough as not all eggs are the same size. My large eggs seemed small so I reduced the sugar by 1 TB. Everything turned out perfect. I will change only one thing in the future. I will up the scaling to 10 servings. I like my pies a little fuller and taller than this recipe makes. Either that, or I will use an 8" pie pan instead of 9".
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11 users found this review helpful
Photo by Brenda

Nanna's Banana Bread

Reviewed: Apr. 17, 2009
I had to come and rate this right away. It's still warm from the oven but I had to have a slice. This is a great bread. It's texture is cake-ish but it's not over sweet. I really wanted a banana bread that was really a bread and not just an oversized cupcake. I didn't have 2 small bananas. I only had 1 large but it worked just fine. I was looking for a mild banana flavor and it is just perfect. The only modifications I made was I had to make a substitution for the buttermilk with milk/lemon juice. And, I used pecans instead of walnuts. I like the milder flavor of pecans. Good recipe. Definately saving this one for future use.
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8 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Mar. 22, 2009
Overall, this is an excellent recipe. Lots of skill building techniques which I appreciate. The only issue for me was the saltiness of the gravy. My family didn't notice but I'm not a "salty" kind of person. I think next time I will get low sodium beef broth.
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3 users found this review helpful

English Royalty Chocolate Chip Scones

Reviewed: Mar. 15, 2009
I gave this 4 stars because I'm going to have to work with it. The dough was just too dry as written. Next time, I'm going to try adding more butter to get a flakier texture and a little more liquid to get the dough to hold together as others have suggested. I set it up in my customized recipes so I can track my versions until its where I like it.
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3 users found this review helpful

Carrot Cake III

Reviewed: Feb. 7, 2009
I'm not the biggest carrot cake fan but my husband is. So, I picked this for his birthday cake. I scaled the recipe by 1/2 since there are only 2 of us and the batter fit perfectly into a single 9" round cake pan. I added a 1.5oz snack box of raisins to the batter. My husband thinks it's not carrot cake without the raisins so in they went.
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5 users found this review helpful

Salmon Chowder

Reviewed: Feb. 5, 2009
Not bad but I did modify a little bit. I was trying to find a good way to use up some leftover baked salmon that was sitting in the fridge. As it was, it was about 2/3rd of the amount called for in the recipe but it was plenty. Also, I cut the cheese in half. It seemed to me that I would be making glue if I added a whole 1/2 pound to the recipe. I think I measured out to about 4.5 ounces of shredded Chedder/Colby/Jack mix. The Salmon was already seasoned with kosher salt and dill. Therefore, I eliminated adding any extra that was listed in the ingredients. Anyway, with all that improvising, it turned out pretty darned good. It was a great way to use up leftovers. I packed a bowlful for lunch today and received a few compliments on how good it looked. About 1 1/2 cups filled me up for the whole rest of the day. Great winter meal.
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4 users found this review helpful

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