It Won't Last Cake

Reviewed: Dec. 15, 2009

The very name of this cake convinced me to attempt to make it. I did -- and the entire family and now many of my friends love it!!! I made the cake in a bundt pan and it too came out dark, though I used bleached AP flour. I deviated from the recipe somewhat - adding a bit more banana, cherries and pecans. This cake is now one of those cakes that everyone is asking for at my home. Thanks for the recipe.

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Brotha Percy

Cooking Level: Intermediate

Home Town: Bridgeton, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

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Five Flavor Pound Cake I

Reviewed: Nov. 12, 2009

What an absolute hit! I thought that allowing this cake to go in the oven for the prescribed time was going to hurt it, but it didn't. This cake took exactly 1 hour and 45 minutes to bake to perfection (in my oven). I deviated somewhat - I didn't have "butter extract" so I added half a stick more butter. The family loved it! It is now on my menu of "favorite cakes." Thanks Brotha Percy

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Brotha Percy

Cooking Level: Intermediate

Home Town: Bridgeton, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

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Dill Sauce

Reviewed: Nov. 6, 2009

Yummy! I added a little garlic to this because I was serving it with garlic salmon. It was terrific.

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Sarahbeee

Cooking Level: Intermediate

Home Town: Old Bridge, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Cider Cheese Fondue

Reviewed: Nov. 3, 2009

I made this for a halloween party and it was a huge success. The vegitarians there were so happy to see it. Nothing survived for the next day. I used a bottle of hard apple cider and cheap cheddar cheese. Next time I will get a better quality cheddar and I'm sure it will be even better! I'm making this again in the near future. It is a great fall dish!

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Creamy Rice Pudding

Reviewed: Nov. 3, 2009

Really really good. I used a 12 oz can of evaporated milk for the cooking and also decided to mix the vanilla in with the egg and milk mixture. One less step that way. It rivals the diner's rice pudding that I get cravings for.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Peanutty Beef Skewers

Reviewed: Aug. 1, 2009

I need to start this with I COULD NOT GIVE THIS ENOUGH STARS!!! It deserves at least 10. That being said...I saw this recipe a few years ago and finally got around to trying it. I really wish I hadn't waited, it was soooooo amazingly good!!!!! I used chunky peanut butter and added a little bit of fresh minced ginger, but otherwise followed the marinade to a tee. However, I marinated single small steaks and not cubes. I did have to pan cook the beef as it was raining out and I didn't want to get wet grilling. This became an instant favorite and it was so simple to make. Everyone needs to try this. Everyone!

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Fried Rice Restaurant Style

Reviewed: Aug. 1, 2009

As always this recipe was tried because my boyfriend and I were cooking dinner together. This popped up and we were super excited to make it. We did add some green onions finely chopped, minced fresh ginger, and toasted sesame seeds to this. It was absolutely fantastic! We also followed the advice of some other reviewers and used a little oyster sauce in the cooking and used chicken broth to cook the rice in. This was super fast and so wonderful. I see no need to buy fried rice any more from the local chinese resturant when I can cook this at home.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Italian Peas

Reviewed: Aug. 1, 2009

While trying to find a veggie both my boyfriend and I liked I came across this recipe. It was an instant "Let's try it!" We had to substitute lemon juice for chicken broth since we were completely out and didn't even have bullion to work with. We really loved the citrus flavor that the lemon gave it. Also instead of cutting up an onion and adding that to frozen peas we used a bag of frozen peas with pearl onions. (The grocery store was running a sale on frozen veggies and we were feeling lazy.) He wants me to make peas this way more often, he says they have so much more flavor than regular plain peas. I have to agree with him. This will be on the menu again.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Slow Cooker Pulled Pork

Reviewed: Jul. 8, 2009

I wanted to make pulled pork for a July 4th BBQ. My husband told me I would need a smoker. Not really having the room for(or funds to buy) a smoker, I came to Allrecipes looking for something I could make with my crockpot. Saw this recipe and had to try it. I used pork butt, Barq's and seasoned the meat with salt & pepper. Bought some sauce from a local BBQ joint and served it on slider rolls. It was heaven! The best part is that it seems as if you slaved over it for hours, but really it doesn't take much effort at all (especially if your husband does the pulling);). You should keep in mind that the pork will cook down. I bought 5lbs of pork for 20 people. We only had about 13 and there was only a tiny bit of it left after the party. I made this again last night, cause I didn't get enough on the 4th! Can't wait until tonight's dinner!

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Reviewer:

KMcWade

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Old Bridge, New Jersey, USA

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Liz's Astounding Chocolate Chip Cookies

Reviewed: Apr. 22, 2009

These cookies are very easy and super soft and chocolatey. I make many different kinds of cookies and these are the ones that I pick when I need to make them relatively quickly. I usually leave them in the oven for about 10-11 minutes, though.

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Sarahbeee

Cooking Level: Intermediate

Home Town: Old Bridge, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Brownie Tarts

Reviewed: Mar. 20, 2009

The only reason I take one star away is that I never feel the mixture for the tart cups makes enough; for me, it yielded 18 instead of 24. I just upped the cream cheese, butter and flour a bit and made more. These are a great hit with all of my friends and family. They are a nice surprise. Be careful though; don't overcook because if the cups come out too brown, the insides are a bit chewy. Also, don't walk away from the chocolate and butter while they are melting or the mixture will stick, non stick cookware or not. Great recipe overall.

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Sarahbeee

Cooking Level: Intermediate

Home Town: Old Bridge, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Parmesan Scallops

Reviewed: Feb. 4, 2009

This was a tasty and really easy way to make scallops. I did put the scallops in an egg wash before I breaded them. I had hoped that the breading would stick better than being put directly on the scallops. It didn't help enough. Half of the breading came off in the pan. Also use less butter than the recipe calls for or it will be a little greasy. I will make these again but I will try something else to keep the breading on it better. Also try to get scallops that are very close in size otherwise some will be perfect and others overcooked.

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Beef Parmesan with Garlic Angel Hair Pasta

Reviewed: Feb. 4, 2009

This wasn't difficult to make. I had all the ingredients on hand and decided to try it tonight since I had off from work and nothing better to do with my time. It was tasty and my family enjoyed it. I thought it was average and that some of our other pasta sauces had more punch. I did add more italian seasoning and some garlic powder to the italian seasoned breadcrumbs because I wanted more flavor. I also added more of the cheese and breadcrumb mixture to the top of the sauce when it went into the oven. This was decent but I was expecting spectacular.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Reuben Dip

Reviewed: Feb. 4, 2009

I followed the advice of some other reviewers and just made this in my crockpot after mixing it all together. This made quite alot and since there weren't that many people over there were left overs. I didn't use the crockpot to reheat it and the dip kind of seperated. That was easily fixed by stirring it, however it didn't taste quite as good the second day. I will make this again though I will add a little more thousand island dressing and will make sure I had more than one loaf of rye bread.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Faye's Pulled Barbecue Pork

Reviewed: Feb. 4, 2009

I didn't use the cayenne pepper while making this. We just didn't have any. This was quite tasty and very very tender. This was served on mini rolls and none survived.

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 4, 2009

These were easy to make and went super fast at my Superbowl party. Everyone loved them, at least everyone who likes hot food. I baked them instead of frying them to make them just a little healthier. No one noticed they weren't fried. They were preferred over the wings someone even brought to the party.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Marinated Scallops Wrapped in Bacon

Reviewed: Jan. 26, 2009

These were so tasty! They were sweet and savory and we served them nice and hot. They are almost a melt in your mouth texture. Everyone kept asking if there were more long after they had all been eaten. Use a good quality thick cut bacon for the best results. Though any bacon will still work. These will be a huge hit with anyone who like bacon or scallops. You have got to try these!

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Crabmeat Roll-Ups

Reviewed: Jan. 26, 2009

My boyfriend and I made these for our new years eve party. We used a mild white cheese with dill, I forget what cheese exactly. The dill was a great compliment. We also used a pretty spicy cocktail sauce so that added a ton of favor to it. These were a big hit and none survived. These are great for any party! I will certainly make these again.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Chicken Souvlaki Gyro Style

Reviewed: Oct. 5, 2008

Really good! Just like the Greek pita place down the street. All I would change next time is to grind the Greek seasoning with a mortar & pestle so its not crunchy/spiny in the tzatziki sauce. I put the chicken on the pita bread, folded it in half & put it on a George Foreman for a few minutes instead of grilling the bread. Added sauce/veggies after so theres a nice mixture of hot and cold. Delicious!

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C. Meitzner

Cooking Level: Intermediate

Home Town: Old Bridge, New Jersey, USA

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Prosciutto Parmesan Pasta

Reviewed: Aug. 18, 2008

I thought the prosciutto was a little over powering in the sause, but other than that it was fantastic! I followed the advice of a few other members and roasted garlic as my boyfriend and I are garlic-aholics and added that into the sause as well. Next time I will lessen the amount of prosciutto to suit our tastes.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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