punkypower Recipe Reviews (Pg. 1) - Allrecipes.com (137835)

Ginger Veggie Stir-Fry

Reviewed: Jan. 22, 2012

This is a fast, easy recipe with good flavor. I use reduced sodium soy sauce and skip the added salt at the end and it suits me just fine. I have made this recipe as written and found that the corn starch globs up with the oil and doesn't get distributed very well, so now I add the cornstarch to the soy sauce and water mixture. Works just fine. Use whatever veggies you have on hand. I personally like julienned carrots, sweet bell peppers, mushrooms, broccoli, green onion, and broccoli. I also add a little chili sauce to spice it up and reduce the oil because I'm watching fat and calories. Add some sliced chicken breast and you have a great meal.

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English Muffin Bread

Reviewed: Jan. 15, 2012

This was an easy bread to make and came out great. I let it rise for about an hour, but next time I'll let it rise a little longer. Will definitely make again.

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2 users found this review helpful

Fluffy Pancakes

Reviewed: Dec. 18, 2011

Excellent recipe. The cakes are nice and fluffy with just the right amount of sweetness. The batter comes out quite thick, so I thinned it just a tiny bit, but otherwise they're fantastic. Much better than a mix in a box and it doesn't take much time to whip them up either. The only change I made was adding about a 1/2 teaspoon of vanilla. Will definitely make again.

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Mom's Ginger Snaps

Reviewed: Nov. 21, 2011

I have made these as written and with some modifications and I prefer it with my modifications. I double all the spices, but I also add a 1/2 teaspoon of black pepper and about 1/4 teaspoon of cayenne. Seriously! I like my gingersnaps to have a bite and adding some pepper really gives it that edge. Otherwise, they're just a spicy cookie.

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4 users found this review helpful

Fluffy White Frosting

Reviewed: May 7, 2011

My mom used to make frosting like this. It tastes a bit like marshmallows and yes, it is sweet because 1) it's frosting and 2) it has sugar in it. But, it's not nearly as sweet as buttercream or frosting in a can. I think the taste is great, but I suppose it's all about personal preference. If yours came out runny, I would chalk it up to baker error. Your bowl and beaters must be totally clean with absolutely no greasy residue. Egg whites cannot have even a drop of yolk in them. If they do, they will not form peaks. With sugar syrup, you can't cook it too long or else it will start forming a crust. Pouring the syrup close to the side of the bowl helps incorporate the syrup gradually.

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7 users found this review helpful

Peanut Sauce II

Reviewed: Jan. 30, 2011

This was very good. I made it with green onion and cayenne pepper because that's what I had on hand. I don't normally make changes to a recipe the first time I make it, but I was jonesing for peanut sauce and had to make do with what I had. But, the results were yummy. Just enough spice and kick for my taste. Will definitely make again.

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3 users found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 20, 2010

Rum balls are strong, people. They're supposed to be very rummy. They are NOT supposed to be a sweet sugary cookie. If you don't like rum or nuts, don't make them. I don't know why people make things with major ingredients they don't like and then complain that they don't like the finished product. I think these are great and I've made them with other types of liquor and nuts. For those who don't know, you're supposed to use Nilla Wafers (or whatever brand you can find) and crush them really fine, like in a food processor. You can use a blender to crush them, but don't dump the whole box in - do a handful at a time. This takes longer, but you need to give the blender blades room to work.

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11 users found this review helpful

Best Brownies

Reviewed: Dec. 5, 2010

These are pretty darn good. I did have to add a bit of milk to the frosting, but otherwise I made it per the recipe. They will come out chewy if you fold the dry ingredients (by hand) into the butter/sugar mixture. If you beat it with a mixer, it will turn out cakey.

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3 users found this review helpful

Creamy Hot Cocoa

Reviewed: Oct. 30, 2010

Excellent cocoa. Quick and easy to make, plus it tastes worlds better than anything you get in a packet. I used Hershey's Special Dark cocoa and french vanilla creamer. Delicious!

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3 users found this review helpful

Insalata Caprese II

Reviewed: Aug. 15, 2010

I could eat fresh tomatoes, basil and mozzarella every day. Definitely use really fresh ingredients - homegrown if possible. Tasteless supermarket tomatoes don't deserve to be in a recipe like this!

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1 user found this review helpful

Angel's Pasta

Reviewed: Aug. 13, 2010

Quick, easy, delicious and healthy. I doubled the garlic (and glad I did) and used a parm/romano/asiago blend because that's what I had on hand. Next time I think I'll add some pine nuts. Great recipe for using all that zucchini and tomato from the garden. Make sure you use fresh basil because it makes the difference.

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4 users found this review helpful

Snow Peak Frosting

Reviewed: Aug. 9, 2010

This turned out quite nice. very light, creamy, and not too sweet. I doubled the vanilla and I'm glad I did because I was afraid it would be too bland as others have suggested. I also mixed some strawberry preserves into it to frost a white cake. With that addition, it's quite sweet. I initially goofed and used 1.5 cups of corn syrup, but a few teaspoons of confectioners sugar fixed that and added a touch more sweetness. If you're looking for a really sweet icing, this isn't it, but it would be a great compliment to a richer cake.

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Ruth's Grandma's Pie Crust

Reviewed: Aug. 1, 2010

I've made this recipe twice - once with shortening and once with butter. Both came out great, although I think I prefer the shortening version. It was a bit flakier and tasted sweeter for some reason. I made a blueberry pie and got compliments on the crust. Definitely a keeper!

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3 users found this review helpful

Iced Tea III

Reviewed: Jun. 28, 2010

I made this with "mint medley" tea and it's awesome! Cool and refreshing with just the right amount of sweetness and lemon. Make sure you're using just 6 oz. of lemonade concentrate. This will be a staple in my fridge this summer, for sure.

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8 users found this review helpful

Dark Chocolate Cake I

Reviewed: Jun. 27, 2010

I made this for a party and someone who typically doesn't like cake proclaimed it was " good cake." Other people told me it was even better the next day. It makes a nice dense, moist cake. I filled it with whipped cream and crushed oreos and frosted it with chocolate buttercream. Will definitely make again.

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Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 7, 2010

This is delicious. Tastes like traditional cream cheese frosting, only much lighter. Will use again!

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1 user found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jan. 24, 2010

I didn't have enough milk, so I used fat free half and half and it turned out really rich and creamy. I used heaping teaspoons of cocoa, but next time I might try dark cocoa. Overall very good and comforting. Will definitely make again.

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Chili I

Reviewed: Jan. 4, 2010

I made this exactly as stated in the recipe and it was very good. I used sirloin from "organic" beef I got from my cousin. I don't remember what kind of beer I used because it's been awhile, but the end product was quite good. I didn't find it too sweet, but I didn't eat it the day I made it either. I let it sit in the fridge for a day, then froze it into single-serving containers and had chili for months. Chili is always better when it sits for a day or two, so I recommend making it in advance.

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Original Chex® Party Mix

Reviewed: Jan. 2, 2010

Five stars, only if made in the oven. Chex Mix is a New Year's tradition with my family. For some reason we rarely eat it any other time! I always double the seasoning mixture and bake it at 250 for an hour. It's so much better than the store-bought Chex Mix!

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1 user found this review helpful

Coconut Cranberry Bars

Reviewed: Mar. 1, 2009

Omigosh, these were SO rich and delicious! I made one modification, which I rarely do when I'm making something for the first time. I didn't have the full amount of cranberries, so I added chopped, dried apricots. Wow, it was so good. I'm thinking of making more of these even though I made them last week. Definitely a keeper!

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1 user found this review helpful