Charlu Recipe Reviews (Pg. 1) - Allrecipes.com (1326561)

Hearty Oatmeal Pancakes

Reviewed: Jan. 22, 2012

These are delicious and filling. I"ll definitely make these again but since I was not a fan of the cinnamon, I'll leave that out next time and add some vanilla extract instead.

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4 users found this review helpful

This salad is so fast to prepare and deliciously refreshing. And the possibilities are endless; you can use almost any combination of fresh and/or canned fruits. If you keep a can of peach pie filling on hand, this can be whipped up nearly any time on short notice. Really yummy.

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5 users found this review helpful

Best Buttercream Frosting

Reviewed: Jun. 22, 2011

This is the most delicious, silky, creamy, decadent buttercream! I've been making this type (with the flour) for years and use it on almost any cupcake, cakes such as banana and red velvet, and some cakey bars, I've never had it fail. The flour/milk does not need to form a ball - just stir till good and thick and it boils a bit. I usually put a little piece of plastic wrap right on the surface of the mixture to prevent a "skin" of any sort as it's cooling. I beat the butter and granulated sugar together first for only a few minutes, maybe 3-5, then with the room temperature flour mixture till fluffy and creamy, maybe another 3 minutes or so. I've never had a floury taste nor a gritty texture. This is really very easy to prepare and is very conducive to flavor variations, with chocolate being my favorite ( add cocoa and sometimes also some melted semisweet chocolate). The only change I've ever made to this recipe is sometimes adding 1 extra tablespoon of flour for additional thickening. Otherwise, follow this recipe as is for the most wonderful buttercream!

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1 user found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011

I've been making this for a long time. As written, it's delicious, but I now add a splash of worcestershire, some paprika and frozen peas. I also cook the roux a little longer until it ever so slightly starts to brown. Sometimes we eat it over toast but more often over biscuits or baked potato. Yummy!

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0 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 6, 2011

My husband liked this much more than I did. The flavor was pretty good, though a bit too "winey". The meat was very tender and moist but then it's tenderloin and I expected it to be. On the advice of others, I thickened the liquid to use as sauce/gravy, but it was so salty I just didn't enjoy it and couldn't finish the potato I put it on. This was very easy to put together but I probably won't make it again without some changes.

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7 users found this review helpful

Butter Snow Flakes

Reviewed: Dec. 20, 2010

This recipe is very similar to the orange spritz I make each Christmas, only better! I, too, found the dough to be a bit soft so added an extra 1/4 cup flour with perfect results. The baking time seemed accurate for my cookies - they took about 13 minutes - and I use an oven thermometer to make sure the temp is correct. Next time I'll omit the cinnamon and increase the zest for more citrus flavor as a personal preference.

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3 users found this review helpful

Blonde Brownies I

Reviewed: Nov. 16, 2010

These are pretty darn good - very similar to my go-to recipe. These brownies are very quick to simply stir together with a spoon and taste even better the next day - chewy, moist and addictive. Overall, I think I prefer my recipe which has two eggs, a full stick of butter, and I usually use white whole wheat flour. When using that flour, I try to resist cutting them for at least 12 hours to give the flour time to soften and meld into deliciousness.

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Chicken Creole with Chile Cream Sauce

Reviewed: Nov. 4, 2010

This is really tasty and is very quick and easy to prepare. The last time I made this, I cut the chicken into bite-sized pieces before browning, added 1 tablespoon lime juice and substituted skim milk for the water.

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2 users found this review helpful

Julie's Famous Macaroni and Cheese

Reviewed: Sep. 27, 2010

This is rich but pretty tasty. It definitely benefits from caramelizing the onions in the butter. Not having any croutons on hand, I used crushed saltines with butter for the topping. I reduced the recipe by half and, depending on the number of servings I need next time, I may even reduce it to a quarter, although the leftovers seemed to taste even better; heated in the microwave and then run under the boiler to crisp the topping. I'll add this to my rotation of mac and cheese recipes.

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9 users found this review helpful

Chocolate Swirl Zucchini Sheet Cake

Reviewed: Sep. 17, 2010

As written, this cake just did not work for me. It took 55-60 minutes to bake, rising way up to the top of the pan. And though I liked the idea of the cream cheese, the baking batter pushed all of the swirls toward the center of the pan, concentrating the cream cheese in the middle. By the next day, the center was unpleasantly gobby and wet. If I ever decide to try this again, I'll put the batter in a jellyroll pan, leave out the cream cheese and chocolate chips (which sank anyway), and frost it. In the meantime, I'll stick with my usual chocolate zucchini cake recipe and batter that isn't so soupy.

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2 users found this review helpful

Lazy Daisy Cake

Reviewed: Sep. 10, 2010

This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake right out of the oven and then broil it till bubbly. Delicious!

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7 users found this review helpful

Rich Chocolate Cream Bars

Reviewed: Apr. 19, 2010

I've been making these Nanaimo bars at Christmas time for many years now. They are rich and delicious and look elegant on a cookie tray. I usually use pecans instead of walnuts though.

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1 user found this review helpful

Shrimp Burritos

Reviewed: Dec. 28, 2009

These are delicious! Everyone agreed - the sauce is what makes these extra good. The second time I made these I used black beans instead of refried and I added them to the cooked rice and tomatoes. We preferred it this way and it was one less dirty pan! And that yummy sauce - we'll use it on other sandwiches, tacos and wraps.

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4 users found this review helpful

Alaska Sheet Cake

Reviewed: Nov. 17, 2009

A simple and delicious recipe, although it took my cake an extra nearly ten minutes to bake. The icing does set up fairly quickly so must be spread quickly. I put the toasted chopped nuts on the top rather than in the icing and pressed them in slightly. I'll definitely make this again. Next time I'll add a smig of almond extract to the icing.

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4 users found this review helpful

Sour Cream Pork Chops

Reviewed: Nov. 11, 2009

I've been making this recipe for years, served with mashed potatoes. Sometimes I change it up by adding the mushroom soup and occasionally I replace a part of the water with sherry. It's also wonderful with chicken. My family loves and requests this deliciousness.

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6 users found this review helpful

Zucchini Brownies

Reviewed: Sep. 3, 2009

These "brownies" are good, though I would described it more like thin cake and not really that chocolatey or gooey. Very easy to make and the batter wasn't too stiff or dry to work with. If I ever make them again, I'll add some espresso powder to the batter or a bit of almond extract to the frosting as they seemed to need "something". However, I prefer other recipes for using up zucchini and I'll stick with my own recipe for brownies.

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Good Old Fashioned Pancakes

Reviewed: Aug. 21, 2009

I always make pancakes from scratch - they're so much better and easy to put together. Over the years I've honed a couple go-to recipes, but based on the reviews I tried this one. They really are way too salty and, I believe, there's too much baking powder. That aside, they seem a bit bland and in need of "something". We much prefer pancakes made with buttermilk, a little bit of baking soda, and less baking powder.

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3 users found this review helpful

Triple the Ginger Cookies

Reviewed: Jun. 17, 2009

I've made these twice now and we love the flavor and "bite" of these cookies. I used the fresh minced ginger in the jar and crystallized ginger bits (both from The Ginger People), which I further chopped a bit, so they really weren't any more work than any other cookie. However, I had a problem with them turning out so flat. I've experimented with baking time, oven temperature, refrigerating or not, and adding 1/4 cup extra flour - all without any real improvement. I can't quite figure it out but I will continue trying as they are extremely delicious.

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Iowa City Oatmeal Cookies

Reviewed: Mar. 30, 2009

This dough was so dry and crumbly - difficult to form into cookies. And even decreasing the baking time didn't prevent them from turning out as little dry nuggets. I compared this recipe to other oatmeal cookie recipes that I use and the proportion of oatmeal to butter is much higher in this one. I'll probably stick with my other recipes, but if I make these again I'll cut the oatmeal amount in half. I really liked the crunch of the Grapenuts, though.

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1 user found this review helpful

Coffee Liqueur Brownies

Reviewed: Mar. 5, 2009

These were OK but I prefer my present recipe that has 2 whole eggs, double the sugar(they're not too sweet!), and 6 tablespoons butter. The coffee powder and liqueur don't flavor as much as they enhance the chocolate, which is certainly not a bad thing! I also found it easier to mix everything in the separate bowl that I melted the chocolate and butter in. I get better mixing of ingredients and can then pour into a lightly greased pan.

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8 users found this review helpful