cyn Recipe Reviews (Pg. 1) - Allrecipes.com (10004634)

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BREAKSTONE'S Simply Citrus Cream Cake

Reviewed: Jul. 1, 2009
This cake has a fantastic flavor. It is moist, citrus-y and the flavors mix beautifully. I make it with fat free sour cream, egg substitute and add approx. 1/2 teaspoon of either lemon zest or orange peel to the icing. I agree with the other reviewer- this cake does not work well as a layer cake as the whole thing slides off the layer of mandarin oranges (4 stars). It also does not keep well, so it's best to be eaten the day it is made. Alternately, I have made this as a sheet cake and as individual cupcakes (single layer only) and found it was a big hit (5 stars!). I recommend decreasing the amount of Cool Whip and increasing the sour cream to get the icing to the consistency that appeals to your palate. Yum!
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7 users found this review helpful

Asparagus, Feta and Couscous Salad

Reviewed: Jul. 1, 2009
Great flavor, easy to make. We dramatically cut back on both the olive oil and the basalmic vinegar (season to taste) and used fat-free crumbled feta cheese and found it tasted just as good. Great served cold or hot. Large portions. Can substitute broccoli for asparagus depending on what's in season.
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2 users found this review helpful

Spicy Lime-Cilantro Marinated Flank Steak

Reviewed: Jul. 1, 2009
Pretty good. Picked up the lime flavoring nicely.
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2 users found this review helpful

Fast and Easy Ricotta Cheese Pizza with Mushrooms, Broccoli, and Chicken

Reviewed: Jul. 1, 2009
Easy to make but we thought it had a bland flavor. Perhaps it was because I used fat-free ricotta but overall I thought this could use more seasoning, although I'm not sure what I'd add. I used minced garlic instead of garlic powder and low fat Fleishman's instead of real butter. I also use a homemade pizza crust instead of packaged. The white sauce mixed easily and made more than enough to spread on the crust but the end result lacked flavor.
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6 users found this review helpful

Artichoke Chicken

Reviewed: Dec. 18, 2008
Not our favorite. Would suggest pureeing the artichoke hearts and then pouring it on the chicken before baking. Straight from the can the artichoke hearts were kind of a strange texture when finished.
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2 users found this review helpful

Candy Cane Cookies I

Reviewed: Dec. 18, 2008
The trick to getting this dough right is Butter Flavored Crisco. Use 1 cup (at room temperature) and the dough will hold while you are rolling the ropes. The dough will be like playdoh. The original Bettery Crocker recipe says to omit salf if you are using all purpose flour. I sprinkle sugar on the tops of these before baking and undercook by a minute. I also use 2 teasp almond extract and no vanilla extract. They are a big hit with the kids. Plan on some extra time to preare these, but the ohhs and ahhhs are worth it.
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4 users found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Dec. 31, 2006
Excellent flavor. I used 1/2 cup rice wine instead of the chicken broth and cornstarch (thank you to the previous reviewer). I omitted the salt and used peanut oil to fry instead of sesame oil. Be sure to dissolve the cornstarch prior to adding it to the wok. This would work well with beef or chicken as well. Yummy!
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8 users found this review helpful

 
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