Rochelle Recipe Reviews (Pg. 1) - Allrecipes.com (1829487)

Carrot Cheesecake Muffins

Reviewed: Feb. 13, 2011

These were good and everyone loved them. But still, it was not as good as I has anticipating.

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The Perfect Chocolate Chip Cookie

Reviewed: Mar. 6, 2010

the best cookies in the whole world. I made this cookie because I didn't have butter in the house. It is now our standard cookie. I keep these in the freezer for in 8 minutes cookies. I spread the dough out on a wax paper coveredcookie sheet and then cut the dough into squares with a knife. then I place the sheet in the freezer. In about 2 hours I pull the sheet out of the freezer wrap the dough in freezer paper or large zip lock. when you want a cookie, beak off a line of dough squares and prepare.

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My Favorite Chocolate Chip Cookie

Reviewed: Feb. 28, 2010

I tried this recipe because I was out of butter. But both my hubby and I decided it is our all time favorite cookie. These are very chewy if they are just a little undercooked, and they are crisp and crunchy is browned. FYI, I used Extra Virgin Olive Oil.

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Butternut, Apple and Yogurt Soup

Reviewed: Oct. 8, 2009

4 stars for same day, 5 stars eaten the next day.

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Emily's Famous Marshmallows

Reviewed: Sep. 27, 2009

This is a very good homemade marshmallow. I didn't need/want a lot so I quartered the recipe using one whole egg white. Also I don't like using corn syrup so I omitted it. Everything turned out fine. Four stars because, I found it easy to make and the directions adequate but this isn't a knock your socks off recipe so it doesn't get 5 stars. Next time I will try piping the creme into ropes which I will cut for small mini Marshmallows. and I've always wanted to try peppermint...I've heard it is amazing.

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Blondies II

Reviewed: Sep. 13, 2009

When I make cakes or brownies, they are gone in hours. These hung around for a few days. I won't make again.

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Marble Chiffon Cake

Reviewed: Aug. 28, 2009

Moist, flavorful. easy. It is in my keeper file. I waivered from 4 stars to 5 stars since it isn't "THE BEST" ever, but I wouldn't hesitate to make it for any guest or occasion and it seems no fail so it gets 5 stars.

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Ruth's Grandma's Pie Crust

Reviewed: Aug. 28, 2009

Easy, yummy, delicious, easy to work with. Froze ok too!

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Brooke's Best Bombshell Brownies

Reviewed: Aug. 28, 2009

This one is my go to brownie from now on.

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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Apr. 19, 2009

very easy and lots of flavor. One of my top two ways to serve salmon.

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German Sweet Chocolate Cake I

Reviewed: Apr. 2, 2009

Great recipe. Creamy, wonderful batter. classic german chocolate cake (not light and fluffy. I have also made alterations to this recipe to make the following: Normal chocolate cake: add 2tbs vinegar, and regular chocolate, mix egg in all at once. (okay to use cocoa 4Tcocoa +1T oil for each Square) yellow cake, 2tbs vinegar, eggs in all at once no chocolate.

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Grocery Store Frosting

Reviewed: Apr. 2, 2009

I am guilty of making this and not the cake. I love frosting and this is one of my favorites.

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Chocolate Crinkles III

Reviewed: Apr. 2, 2009

Good cookie, simple. I like to add a bit more chocolate (1square) for a richer cookie. For the reviewer that gave no stars because they didn't know what to do with the chocolate....the ingredients says "melted".

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1 user found this review helpful

Chocolate Cakes with Liquid Centers

Reviewed: Dec. 30, 2008

I love this recipe because it is 1) super fast 2) doesn't yield a ton of dessert that will hang around the house 3) is decadent 4) is easy 5) is yummy! I half the recipe and use 4 very small ramekin cups (1/4 cup size) and because they are small I only cook them 4 minutes. Also I usually don't have chocolate in the house so I substitute cocoa powder 3T cocoa powder + 1T oil for each chocolate square. Use a good cocoa powder and you cannot really tell the difference. For a lighter milk chocolate taste, add cream instead of oil.

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Southern Peach Cobbler

Reviewed: Aug. 28, 2008

Yummy! I used nectarines because our tree is on overdrive this year. A little bit different from peach but just as good. Also, it is just my husband and me so I made these in 5" spring form pans and some in a muffin pans. after they cooled I froze the cobler muffins in the pan and then they pop out nice and clean, wrapped them in wax paper and plastic bags and they keep great for individual servings ready for when I want them this winter. Had to increase the topping by 1/2 to have enough topping with the seperate cobblers.

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Enchilada-Style Burritos

Reviewed: Jul. 19, 2008

Made only the sauce and it was pretty good, nice taste, super easy! I've made this with 4 onces of tomato paste and and extra 1/2 cup water when I didn't have tomato sauce and it turns out the same. Thanks for the nice sauce.

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3 users found this review helpful

Chicken Tarragon Soup

Reviewed: Dec. 17, 2007

I was looking for a light starter soup to go with a grilled salmon entre and thought I would give this a try. It was good and I would probably make it again to have to sit around for winter quick meal. I didn't have the canned mixed vegie so I added a small 8oz can of green beans, handfull of frozen corn and chopped carrot. Also, I didn't need this to be a meat dish so, to save time, I did not add chicken. But I would next time.

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Apple Danish Cheesecake

Reviewed: Nov. 9, 2007

I wanted something different from apple pie but like apple pie. And this was it. I used Grany Smith apples which gave a nice sweet and sour effect. I agree with other viewers, the cheesecake filling should needs to be doubled.

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Austrian Peach Cookie

Reviewed: Jun. 30, 2007

Amazing. These cookies look like the real thing. I took them to a BBQ and every few minute you would hear someone say oh, they're not real peaches. I used Mint leaves for the stems. I made my own colored sugar by dropping a few drops of food coloring into a cup of sugar and mixing with my fingers..be sure to use a glove or plastic bag over your hand or your hands will be the same color as the sugar. I was a little nervous about the filling but followed the recipe to the letter and it tasted fabulous. After people realized they were cookies they could stop talking about how good they were. I took a photo, I will post soon.

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Chocolate Mousse Cake II

Reviewed: Apr. 21, 2007

I was making this for a friends birthday and didn't have ENOUGH TIME to have this set as directed. SOOO... I beat the eggs extra extra dry. (very very stiff peaks)and then followed the recipe otherwise as directed but only let it set for 8 hours. It set fine and was fabulous...I do strongly recomend letting it sit overnight if possible, it does make it that much better. We had dinner at a very upscale european restaurant and brought this in for the dessert (we knew the owners) All at our table, as well as the servers and chef where very impressed. When they served it to us they had it in promenant area of the restaurant and they said they had other table request it too.

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2 users found this review helpful