RESONNANT Recipe Reviews (Pg. 1) - Allrecipes.com (103829)

Black Magic Cake

Reviewed: Oct. 27, 2011

I have been making this cake for over 35 years. Same results, same raves. Periodically I'll put in a cup of mini chocolate chips, but really it needs no other changes. It's perfection every time.

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3 users found this review helpful

Squash-Apple Bake

Reviewed: Sep. 28, 2011

Oh gosh - ok, I doubled the recipe because I had a big squash and used maple syrup in place of the brown sugar and omitted flour (due to the gluten) and it turned out superb!

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3 users found this review helpful

Been making this for years. Superb. I'm happy to see so many new reviews and fans. I'm about to break a 21 day Master Cleanse using this soup, but omitting the beans, pasta and cheese. I like the idea of adding more veggies. I never use water, I increase the chicken broth to 4 cups and it comes out divine.

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5 users found this review helpful

Cranberry Swirl Coffee Cake

Reviewed: Jan. 16, 2011

This is SOO good. I didn't have sour cream so followed another reviewers advice and used buttermilk instead. Other than that followed the recipe to the T. Delicious, moist, flavorful. Oh, also didn't use walnuts due to a rancid walnut issue over the holiday season and still it turned out fantastic. I will make this again and again.

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2 users found this review helpful

Crustless Pumpkin Pie

Reviewed: Jan. 6, 2011

Sometimes you feel like a nut. So, partly out of rebellion that holiday 'food' was over - and due to the glass of wine I was sipping (I can't hold my liquor) I came here looking for a crustless pumpkin pie because I had a can left and By Golly I was gonna use it! By the way - wine and cooking CAN be a bad idea... I followed the tips and placed everything in my Vitamix, was getting ready to whirr it all up and remembered I had cream cheese in the fridge. So I cut the cheese in half and threw it in the Vitamix. Then I remember I had extra nuts so I buttered the pie pan, reached into a bag of brown sugar with bare hands (no one will know) and sprinkled nuts and brown sugar on the buttered bottom. Whirred it all up and poured it into the pie pan. 60 min later I turned off the oven and left it in for another 10 and WAALAA! Turned out perfect - took a bowl into the living room and sat down. The newscaster on TV was noisy so I'm thinking "Shhh! Nobody talk please. I'm trying to eat this pie. Geez".

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7 users found this review helpful

Pumpkin Cake I

Reviewed: Nov. 23, 2010

Amazing, and I followed the 1/2 cup oil, 1/2 cup applesauce. The cake was so full of flavor and moist. The *First cake I made didn't rise and I noticed this about halfway through the baking - it was then that I realized I never added the baking soda! I let it finish cooking and although it came out half the size, the flavor was fabulous. I'm going to use it in my 'pumpkin muffin stuffin'. :)

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5 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Nov. 21, 2010

This is supberb. This is my 2nd time making it in 4 days. I love chard and this is by far one of the best recipes using it.

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2 users found this review helpful

Pumpkin Bread

Reviewed: Dec. 16, 2008

Addendum: Changed to 2 tsp of soda and this worked perfectly, no sunken middles. Also in one loaf I added 1 cup of chopped pecans and about 3/4 cup dried cranberries. It's OH SO Purdy. And the house smells divine. Although the other ones turned out sunken, they tasted great.------------------------------------------- I'm not sure why this works for some and not for others, but mine sunk in the middle and it was extremely disappointing after reading all the great reviews. I looked at other pumpkin bread recipes here and NO one uses 1 TABLESPOON of baking soda. I think that's a typo. Another popular pumpkin bread recipe makes 3 - 9x5 batches and only uses "1 tsp of soda". Kudos to those of you who got it to work without tweaking anything. :) I might try it again with less soda. It probably raised too fast without having enough substance to hold it up per the 1 TBLE of soda. Less might work better.

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4 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 14, 2008

These are amazing! My first time making them and they turned out *perfect*. I decided to double the batch because they looked so cute. I added 1/2 cup mini chocolate chips to the 2nd half of the batch. Mmm mmm delicious. What a great idea. You don't need to add any extra peppermint - the crushed candy is just right - seems like adding any would make it too overpowered with mint. Someone mentioned they left their egg whites out at room temperature. You don't want to do that. Egg whites always have to be cold. And make sure you don't get any Yolk in the whites or they won't whip up like they're supposed to. I let them sit in the oven with the door ajar when they were done, for 90 minutes. I used parchment paper instead of foil and they came right up. While putting them away I kept popping "just one more" in my mouth. haha 5 Stars. :)

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1 user found this review helpful

English Walnut Date Cake

Reviewed: Dec. 6, 2008

This cake is absolutely amazing! I had my doubts while mixing the ingredients because after adding the yolks it stayed quite dry. Next up were the egg whites and THEN it all made sense. It began to stick together. I didn't press it all together or pat it down in the pan but I think I'll do so next time. I followed the recipe exactly and didn't change anything. This is such a simple recipe but wonderful and old fashioned-ish.

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17 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Nov. 3, 2008

I had high hopes for this recipe based on the other reviews but honestly no one I made this for liked it. It's not that it wasn't moist and sweet because it was. None of the other bad things manifested in this cornbread either - it was just blah. I used a 7oz can of chilies because we really like chilies. It wasn't "cornbread-y" enough, more like a cake and that's not what I was looking for. My family said they preferred the old standby cornbread I usually make (and we're pretty adventurous food-wise). So the quest continues.

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2 users found this review helpful

Pie Crust IV

Reviewed: Nov. 2, 2008

I'm a good cook - but I lose almost every battle with pie crust until now! After throwing away a batch of pie crust from a previous recipe (what a mess) I tried this one and hoped. Sure enough it was manageable and didn't fall apart when I tried to make lattice pieces. Beautiful. I followed the advice of other reviewers and used "cold" water, 1/2 butter, 1/2 shortening.

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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 1, 2008

Guess what I forgot to add? When the recipe printed the 2tsp of baking soda ended up on the same line as 3.5 cups of flour and somehow I totally missed it. I kept thinking how odd there wasn't any baking soda and then I looked again. !@##$! So 13 minutes into baking, I took each (2) pan out of the oven and sprinkled 1 tsp of soda on each and ran a fork through it to mix as well as possible. 35 minutes left to bake and there's no telling what will happen. I'm giving it a 5 because I'm a follower and everyone else did. :p Alright - addendum: turned out amazing. Then I made it again but this time I used 30 oz of pumpkin. Why? Because I wanted to remain consistent with making errors. I scooped out about 10 ozs and ya know what? Both batches turned out *Perfect*. hahaha

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2 users found this review helpful

Spooky Witches Fingers

Reviewed: Oct. 29, 2008

These are hilarious and that's why I had to make them. Ok I did what others said; I used 1/2 cup criso and 1/2 cup butter. Used Strawberry jam with the almonds prior to baking (thus saving a step at the end) and baked them for only 20 minutes. They turned out perfect. I had a taste tester say she thought they were great! It is sort of CREEPY taking them off the baking sheet because they do look so much like gorry fingers. A few will adorn the top of a cheesecake I'm taking into work tomorrow. I just love this place.

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Indian Tandoori Chicken

Reviewed: Oct. 16, 2008

I took my first bite and felt like Steve Martin in the Pink Panther the first time he tasted a Hamburger. The flavors don't mess around - Wow! Delicious. I did the same as another reviewer stated. I broiled for 10 -12 minutes on each side. Flavor is the name of the game here. The chicken is so juicy. Food doesn't have to be boring! I love this place. :)

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3 users found this review helpful

Lamb Tagine

Reviewed: Oct. 15, 2008

This was good - but it's missing something. I've never had or made Lamb Tagine so I don't have anything to compare it to, but it needed something else flavor-wise. I would probably make it again because of the spices used. Perhaps someone whose Indian food savvy can chime in with a recommendation.

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2 users found this review helpful

Burrito Pie

Reviewed: Oct. 8, 2008

This burrito pie is amazing. Substitute 2- 2 1/2 Quart casserole dishes. Bake one and freeze the other. My son kept going back for more until the first casserole dish was empty. Next day I baked the 2nd one and it was more of the same. Delicious!

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2 users found this review helpful

White Chocolate Blueberry Cheesecake

Reviewed: Sep. 2, 2008

The recipe is a good one but the cook time and temp are inaccurrate. So anyone who thinks they did something wrong - it's not you. There's 2 lbs of cheese in the recipe. You need at least a 325 degree oven and 1 hour cook time. If you opt for 275, then bake it for 2 hours. At the end of an hour at 325, turn the oven off, crack the door and set the timer for another hour. Refrigerate the cake overnight - then remove from the springform pan. p.s: add freshly ground nutmeg to the blueberry mixture. The nutmeg brings out the flavor of the blueberries. :)

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4 users found this review helpful

Chocolate Turtle Cheesecake I

Reviewed: Aug. 31, 2008

As if this wasn't already bad enough - I used my own favorite cheesecake recipe and then made (per someone's suggestion) Carmels (recipe from allrecipes) which took longer than anything else but OH the wonderful smell in the house! For the crust I couldn't find what I wanted and don't like oreos so I bought 2 Chocolate pre-made crusts. Turned out to be a little over 2 cups but I used KerryGold butter (divine) and it stuck together great! THEN, with leftover carmel sauce (makes a ton) I buttered a dish, sprinkled pecans and ghiradelli chopped chocolate and poured the rest of the carmel sauce over the top. When everything is said and done I'll cut cute little turtle shapes (I hope) and adorn the top of the cake. Side note: I buttered the bottom of the springform pan, THEN added parchment paper to cover and THEN buttered that in hopes that it's not a fiaso prying the cake from the pan. I have a feeling (since I used my own cake recipe) that it's going to be a bit messy as it's nearing the top of the pan and it's only been 10 minutes. lol I'm giving it a 5 because of how it smells and looks but I can't partake for another 3 weeks so in the freezer it will go.

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3 users found this review helpful

Cinnamon Rolls I

Reviewed: Feb. 1, 2008

I'm getting ready to make these for the 4th time in 2 weeks! These are by far the best cinnamon rolls I've ever made. I followed the instructions exactly, except for the ice cream. The first time I made these I only had a little Baskin & Robbins Pralines & Cream for ice cream. Nooooo problem! Next I bought carmel pecan ice cream and used that. My son and I ate an entire pan in 2 days instead of 1 day because we were trying not to look like pigs.

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4 users found this review helpful