ACHOCOCAT Recipe Reviews (Pg. 1) - Allrecipes.com (1213313)

Red Enchilada Sauce

Reviewed: Oct. 5, 2011

I made this without the oregano, basil, and parsley and used 1/2 of a fresh onion. Doubled it, used an immersion blender, and added a square of unsweetened baking chocolate. It's really good!

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I've made a couple of different recipes of Irish Soda Bread before and they were good. I only make it on St. Patrick's Day. I was unable to make it today so my husband found this recipe and made it. It's not "traditional" and I loved it! This is the new recipe, and I might make it more often, now. It's almost a cross between a biscuit and pound cake. Everyone gobbled it up.

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Cherry Banana Smoothie

Reviewed: Feb. 22, 2011

I enjoyed this recipe. My proportions weren't exactly the same as she shared. I used a lot more frozen sweet cherries so I added milk to thin it enough to blend (I made 8 servings), omitted the ice, and used vanilla instead of almond extract. The recipe, though, is a good one. I really enjoyed the flavor of just cherries and bananas. My kids loved it, too.

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6 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Feb. 15, 2011

Turned out well. It's a fluffier dough, not as chewy a doughs that rest longer.

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1 user found this review helpful

Tomatoless Pizza

Reviewed: Feb. 15, 2011

I loved this! Taking others' advice, I doubled the amounts of vegetables, but not the sauce--I didn't quite use all of the sauce I made. It was excellent and will be something I make again! I used the quick and easy pizza crust recipe, doubled.

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Made-in-Minutes No-Cook Fudge

Reviewed: Feb. 9, 2011

I was looking for a recipe to turn my coconut oil into chocolate, and this fit the bill very well. I used a high-quality extra virgin, organic, cold-pressed coconut oil and these are wonderful! My coconut oil was solid at room temperature, but my honey was crystallized, so I microwaved the honey and stirred the oil into the warm honey, then used an immersion blender to get the (sifted) cocoa blended in well. It's a keeper, for sure!

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2 users found this review helpful

Cogy's World Famous Matzo Balls

Reviewed: Jan. 18, 2011

I accidentally used Matzah Cake Meal without making any changes, and these still turned out really well. The flavor of your stock makes or breaks this dish, but the Matzo balls were really good. It made 36 balls, so I fed my family of 8 and had leftovers. I did use about 4 quarts of stock, though. Great recipe.

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Tiramisu II

Reviewed: Jul. 21, 2010

Waiting 48 hours to eat it is ideal!

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Cream Cheese Frosting II

Reviewed: Jun. 20, 2010

This frosting was really good. I love how it isn't too sweet. I agree with the reviewer who said it's like cheesecake. It also piped well. I used it to decorate a cake iced with Whipped Cream Cream Cheese Frosting. I'll make this every time I want a less-sweet frosting--sometimes buttercream is far too sweet.

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Black Chocolate Cake

Reviewed: Feb. 13, 2010

I really enjoyed this recipe. However, I think it needs butter instead of shortening and hot milk instead of boiling water. Those substitutions give the cake the richness that makes it shine.

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Coconut (Haupia) and Chocolate Pie

Reviewed: Nov. 25, 2009

I hate to review recipes that I didn't try exactly, but I did tweak it after reading the reviews, and it turned out perfectly. I used more coconut milk in place of the water, and put all the coconut milk in the pan to boil. I mixed the cornstarch with the cow's milk, then added it as per the recipe. I used 3/4 cup chocolate chips, and mixed them with about 1/3 of the coconut mixture. It was REALLY yummy, the chocolate was not overpowering at all, and you could taste the coconut flavor.

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Double-Cheese Eggs Benedict

Reviewed: Nov. 8, 2008

These were excellent! The sauce is so simple and it really complements the dish. I omitted the regular bacon. Yum!

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Buttermilk Syrup

Reviewed: Jan. 27, 2007

This syrup is heavenly! I never thought buttermilk could make such a yummy caramel sauce, but every time we make this syrup, it's a huge hit. Just beware of how it doubles or triples in bulk as it boils and use a large enough pan.

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78 users found this review helpful

Eggless Eggnog

Reviewed: Dec. 3, 2006

This recipe is pretty good when it's first made. I didn't add the rum flavoring, as it was for my children and I didn't feel it was necessary. Next time (yes, there might be a next time) I'll use cream in place of some of the milk. It's a little thin for eggnog, but the taste is definately there. The next day is was fairly thick and the good taste was pretty much gone. I was actually really disappointed.

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Gingerbread Cookies

Reviewed: Dec. 17, 2004

It's nice to find egg-free recipes, as my daughter is allergic. We made these today. Since I live in a dry, higher-altitude climate I only added 6 1/2 cups of flour, but it was too much for my KitchenAid mixer (never had that happen before!) and it was quite dry. Six cups would have been plenty. I added a fair amount of water until the dough would hold together, then refrigerated it. It rolled out quite well, and we had fun making 36 gingerbread men. I baked them 10 minutes and they're still soft. However, the taste is somewhat lacking. I hope adding icing and candy will help with that. Real butter instead of shortening might have helped as well. Overall, I don't know if I'll make this recipe again or not.

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Maple Sausage Balls

Reviewed: Dec. 14, 2004

This was really good. I used about 1 1/3 pounds regular sausage with 2 Tbsp. real maple syrup. I will be making these again! My kids couldn't eat them fast enough. ***Note: These are so much better with a butter-based biscuit mix!

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16 users found this review helpful

Sausage Crescent Rolls

Reviewed: Dec. 7, 2004

This was really easy and my husband and kids just gobbled it up! We ate 3/4 of it at dinner. I only used 6 ounces of Neufchatel (light cream cheese), and didn't let the sausage mixture cool. I laid out the crescent roll dough on the baking sheet, placed the sausage mixture in the middle, then brought the sides up and overlapped the top. It cooked beautifully this way. I also omitted the egg (we have an allergy) and poppy seeds. I ended up cooking it at 375 for about 15 minutes. It would probably be really good with spinach in the sausage mixture!

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Pumpkin Pancakes

Reviewed: Nov. 26, 2004

I think the consistency of the batter depends on how runny your pumpkin is. An off-brand I have is really runny pumpkin, but Libby's is really thick. That said, I made this with Ener-G egg replacer and used the equivalent of two eggs and just a little bit more milk. My kids LOVED having this for breakfast on Thanksgiving day. My husband and I also enjoyed them. We had them with real maple syrup. They were more filling than normal pancakes and we ended up with about half of them leftover. It made about 20 pancakes using a 1/4 cup scoop.

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Pumpkin Cream Pie

Reviewed: Nov. 26, 2004

Simple and easy. I loved this recipe. I had a box of french vanilla pudding and a box of french vanilla sugar free pudding that I used. I also used sweetened whipped cream instead of the frozen stuff. It was a big hit and I will be making it again.

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13 users found this review helpful