Evelyn in KC Recipe Reviews (Pg. 1) - Allrecipes.com (1128531)

Creamy Chocolate Frosting

Reviewed: Jul. 23, 2010

LOVED this frosting. I didn't have to add as much liquid as it called for, likely because the day was very humid.

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Chicken and Red Bell Pepper Salad Sandwiches

Reviewed: Jun. 16, 2010

If I hadn't read the reviews, I wouldn't have tried this. I'm so glad I did! It hasn't even had a chance to get cold yet, but I already had a sandwich, and it's very good. I do think I will add a little garlic and a bit more mayo or sour cream. My cream was expired, so I used a bit of fat-free half-and-half (didn't think of sour cream till it was too late), and it's good. I'm using light mayo as well, and it's still very tasty. I'm so tempted to have another sandwich.

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2 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Jan. 18, 2010

Very, very good. This dish had a wonderfully Asian flair. The sauce was so tasty that next time, I'll thicken it a bit so that it sticks to the broccoli more.

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1 user found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jan. 18, 2010

This won rave reviews from the entire household, even my father-in-law, who is a meat-and-potatoes kind of guy not given to praise of delicately roasted vegetables.

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Roasted Cauliflower Soup

Reviewed: Jan. 18, 2010

Excellent. Superb. It even won over my husband, whom I like to call the "soup skeptic." It's a wonderful way to eat one of my favorite veggies, but I think even non-cauliflower enthusiasts would like it.

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 18, 2010

These may not be the best scones in the world, but they are the best scones I've ever had. I did not have currants—in fact, I don't believe I've ever seen a currant—and the raisins I had were dessicated, so I used cinnamon chips. Otherwise, however, I followed the recipe completely, and they were wonderful. In fact, they were even quite good heated up the next morning. I will be making more of these this weekend; I'm almost sure of it.

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Cinnamon Spice Drop Cookies

Reviewed: Aug. 9, 2009

I love these cookies! They're a bit off the beaten path and so tasty. I did a few things differently out of necessity, though. I only had light brown sugar, so I added a tablespoon of molasses to compensate. Also, instead of 1 1/2 cups of Butter Flavor Crisco, I used 1 cup of regular shortening and 1/2 cup of softened butter. This produced a cookie that may be a bit different in texture from what was intended (a little flatter, a little crisper around the edges). The one thing I would change, and this may be because I used salted butter, is to reduce the salt to 1 1/2 teaspoons. Still, very very very tasty cookie.

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Lemon Pepper Peas

Reviewed: Aug. 8, 2009

Wow! I'm so glad I made this. It's awesome; I could have had just peas for dinner. Here's what I did: drained one can of peas. Put in a bowl. Added 1 tablespoon butter. Sprinkled pretty heavily with dill and lemon pepper (I had lemon pepper salt, actually). I probably used a good half-teaspoon of each. Maybe the submitter has really big fingers. :) Anyway, I nuked it for one minute and stirred it to distribute the butter and seasoning. SO GOOD. UPDATE: I have since tried it with frozen peas (I only had canned the first time I made it). Even better.

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9 users found this review helpful

African Chicken Stew

Reviewed: May 30, 2007

I love love love this stuff. We've made it several times. I do use sweet potato instead of potato--start with fresh ones; canned are too soggy. Also, this time I added more garlic, which was pretty tasty. I hate leftovers, but I could eat this stuff three days in a row. Oh, it's good with joloff rice.

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4 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Apr. 4, 2007

Mmm, this cake is yummy. I have a variation in the oven right now I made with kirschwasser (cherry brandy) instead of coffee liqueur. Since kirschwasser is so strong, I probably will go ahead and make a chocolate glaze, but usually for this cake I don't.

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1 user found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jan. 22, 2007

Very very good. I also used beef broth, two packets of seasoning, and no extra salt. I did have trouble with it getting tender enough to shred--five hours on high in my crockpot just didn't do it--so next time I'll just allow a bit more time.

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1 user found this review helpful

Turkey Wild Rice Soup

Reviewed: Oct. 24, 2006

My husband and I are always looking for those "leftover" turkey recipes to help us whittle away at what's left of that gigantic turkey. And while our search will never be over, I'm glad to say that this recipe has found a permanent place in our leftover turkey recipe collection. Now for the savory details! We followed the recipe as directed except that we reduced the flour to 1/3 cup for a lighter soup, and we added 1/2 of a red bell pepper for some additional color and flavor; it was delicious! Our next project will be to try and make a reduced fat version. I'll edit this post if we succeed.

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Ranch Dressing II

Reviewed: Aug. 15, 2006

This stuff is great! I use it as my default veggie dip now. I'd use buttermilk to thin it a bit if I wanted to use it as a dressing, though.

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1 user found this review helpful

Fabulous Homemade Bread

Reviewed: Jun. 6, 2006

Oh wow, this bread is good. I mixed mine in the bread machine (1/3 recipe) and then baked it in two pans in the oven. After baking, I buttered the tops. Mmm, mmm, good. And AWESOME toasted.

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1 user found this review helpful

Chocolate Pound Cake III

Reviewed: Apr. 22, 2006

This wasn't bad, but it didn't really have the texture of pound cake, and it wasn't as chocolatey as I'd hoped. I doubt I'll make this again, although it would probably be good served with strawberries and whipped cream.

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2 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 25, 2005

I've made these per the directions before giving them as gifts, and I've made them the standard cookie way, creaming the butter and sugars, then adding the eggs, flour, and other stuff. They are easier to mix the standard way but taste absolutely wonderful either way. And they make beautiful gifts. I notice one reviewer said that the eggs and butter together curdled. They don't curdle, exactly, though that is how it looks. It's just difficult to get a homogenous mixture. Doesn't hurt the end result, though.

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4 users found this review helpful

Buttermilk Biscuits I

Reviewed: Dec. 25, 2005

These biscuits are quite good—light, fluffy, and tender—but just a smidge short of the biscuit nirvana I'm searching for. I will try making them again but topping them with butter. I do think that the people who rated this recipe poorly likely used all-purpose flour instead of self-rising flour; self-rising flour contains both baking powder and salt, and a biscuit without salt would truly be wretched. If you don't have self-rising flour (as I didn't), use four cups of all-purpose flour, two teaspoons of salt, and two teaspoons of baking powder (in addition to the tablespoon that's already called for).

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208 users found this review helpful

Cinnamon Bread Delight

Reviewed: Nov. 19, 2005

This was tasty, and I love that you don't have to have fruit on hand (except the applesauce) to make it. I did also sprinkle cinnamon sugar on top, and that was the best part. I think this would be wonderful with nuts, or with other pudding flavors, etc.

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3 users found this review helpful

Whipped Cardamom Sweet Potatoes

Reviewed: Nov. 12, 2005

These were quite tasty. I like the flavor of sweet potatoes (and they're good for you!), but I am NOT a fan of the whole marshmallow/brown sugar thing. I also didn't have shallots but used mild red onion in its place, which was okay, though next time I would chop it rather than slice it in rings.

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6 users found this review helpful

Cinnamon Rolls II

Reviewed: Oct. 23, 2005

These are good in a light, fluffy kind of way. I usually make my mother-in-law's incredible sticky buns—got to remember to submit that recipe—so we like 'em gooey. Next time I make these, I'll make extra icing. The dough was a little wet, but I didn't mind that as it made it easier to roll out without a lot of tough gluten pulling it back. You just have to flour your rolling surface and the top of the dough fairly well. I also used quite a bit more than 1 1/2 teaspoons of cinnamon, and, as another reviewer did, added a little almond flavoring to the icing. Yum!

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