Sandra C. Recipe Reviews (Pg. 1) - Allrecipes.com (10011730)

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Sandra C.

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Blanca's Cherry Cheese Tarts

Reviewed: Nov. 17, 2012
Can be used in the mini muffin/cupcake tins as well as the regular size. I used them in the mini form. They were pretty easy to make, had more than enough crumb mixture, maybe too much. Not alot of cheesecake taste in the minis. Hold up well though and look very nice. Was able to get 2-3 cherries on top, depending on how big the cherry was. Maybe I put in too much crumb mixture, not sure. My son loved them though.
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Cranberry Bars

Reviewed: Nov. 17, 2012
The taste on these bars is fabulous! The first time I made this the topping was very hard and that made them difficult to cut into bars. I made it a second time and 1. used a bigger pan (11x15) 2. used all the batter on the bottom 3. added a crumble top mixture of flour, oats, brown sugar and butter over the cranberry mixture. Cooled overnight. Turned out excellent and was WAY easier to cut into any size bars. Either way you make it the taste is amazing! These are going to a public function and I KNOW they will be a hit!
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Cappuccino Cookie Bar

Reviewed: Nov. 17, 2012
First off - AWESOME taste!! Made this recipe last night after trying another coffee bar recipe on this site that I didn't care for. This recipe was by far way, way better. Because I am making these for a public function I followed other reviewers suggestions and: added 1/8 c. instant coffee granules to the flour mixture, cut down the butter and sugar to 3/4 c., upped the vanilla to 2 t. and omitted the nuts. I know, I know, that's not the true recipe then...however, whether you do that or not may not really change the recipe taste that much so take that for what it's worth. Anyway...I used the chocolate chips on the top and the only problem I had was after it cooled overnight and I went to cut these, the chocolate delaminated from the cookie base :( Not sure why but I am going to try this recipe again and melt the choc chips in a separate container first and add a teaspoon of corn syrup and then spread it. Maybe that will help this problem. I also like to add a bit of butterscotch chips to this kind of topping since it gives it a whole new flavor if you want to change it up a bit :) The batter is not exactly cookie dough consistency since it is sticky but it does work. Oh, and I used a glass dish. When I make it again I will use foil to line the pan so I can lift it out of the pan and then I can cut it easier. Stay tuned...
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Sausage and Bean Ragout

Reviewed: Feb. 29, 2012
This certainly was the prettiest soup I have ever made! Based on the reviews of my mother, husband and son I have given this 5 stars. Way easy to make, and they all raved over it. I did not have any sausage, just used the ground beef. I was unsure about it since just about every other recipe on this site that I have tried with rave reviews really is not good to me. Was very pleased that this one was not like those. Not sure if it makes a difference in taste at all but when I originally read it I thought the beans were the great northern ones so i used those. Will definitely make again...correction, my husband said I MUST make this again!
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Hearty Stir-Fry Salad

Reviewed: Feb. 27, 2012
I was not impressed with this recipe. Definitely edible but a very confusing dish. Followed the recipe almost as written, substituted the mandarin oranges for regular. marinade nothing to write home about. could have done this recipe with one or the other meat, no real reason to have both. Used the mandarin oranges but maybe should have used fresh and taken off the skin so that the juice could have come through and into the sauce. Otherwise there is no purpose for the oranges either. The cilantro is necessary if you want to taste cilantro, otherwise, don't know why it is in here. This recipe is more like having all 3 courses of your meal in one. Saves on dishes for serving but not on dishes used for cooking and keeping warm. Definitely edible, if you have all these ingredients and need to use them all up. Otherwise, i don't recommend. I won't be making again, not even the marinade.
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Cola Easter Ham

Reviewed: Feb. 3, 2011
We used a pit ham as well as a butt ham with this recipe. I have to say the pit ham was very decadent and delicious! The butt ham was ok but that was not because of this topping, it was because a butt ham is definitely not as good as a pit ham! Made this for Christmas and EVERYONE loved it and said it was the best ham they had ever had. If you concentrate on the flavors you will probably taste the grape juice but if you taste it without that in mind, the flavors meld very well and make this ham well worth the effort. I made this in my Nesco at the same temp as the recipe states for the oven. It was done in about an hour, maybe an hour and a half. Will definitely make again!
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Chicken Danielle

Reviewed: Feb. 3, 2011
Besides omitting the button mushrooms (just didn't have any) this recipe came out very well. Was very rich, a bit too rich for an every night dinner. The button mushrooms might have cut that richness just a bit. All of the family liked it (I have mid-older teens).
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Photo by Sandra C.

Sturdy Whipped Cream Frosting

Reviewed: Feb. 3, 2011
I made this recipe without the almond extract and it was so tasty and so good! I used it on a double layer 12" Rapunzel cake that I decorated for a birthday party. I have included the photo of the cake. I wasn't sure how well it would hold up overnight so I spread it on the night before, put it in the fridge and decorated the next day. It spread BEAUTIFULLY! So easy to make smooth! It did not melt or wilt or anything overnight! Decorating on top of it was a dream! The lettering did bleed a bit into the frosting a few hours after it was decorated but that might just be because I used a buttercream frosting for decorating and colored it with color gels. In the future I will try to tint this frosting and see if it will be good to decorate with as well. The taste was wonderful. I used a yellow cake with a strawberry-lemonade filling topped with the Pastry Cream custard recipe from this site inside. Phenomenal taste! EVERYONE raved about it! Similar to a Danish layer cake. Thank you Jo-Lynn for giving me another tool in my cake making tools and tricks box!
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BBQ Cola Meatballs

Reviewed: Feb. 3, 2011
Made them exactly as the recipe stated and they were amazing! My kids loved them and said they were by far the best meatballs they had ever had.
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Tex-Mex Chicken and Rice Bake

Reviewed: Feb. 3, 2011
Very easy dish to prepare. Personally I would give this recipe 2-3 stars because the soup/rice mixture did smell like puke when I was mixing it and that grossed me out but once baked my family really loved it so I have to at least give it 4 stars. I even had to make it the next day for them. I cut up the chicken when it was done baking so that everyone would get some chicken (we have 3 teens & 2 adults eating) and then mixed it back into the rice. The next day I made it I added Rotel tomatoes with green chiles and a can of cheddar cheese soup as I didn't have any more shredded cheddar cheese. Not alot of taste difference.
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Asian Lettuce Wraps

Reviewed: Feb. 3, 2011
This recipe was INCREDIBLE! LOVED it! It is very versatile as well. I liked this recipe so much that had to write a review despite a few unavoidable ingredient alterations. I Have never had pickled ginger but the regular worked just fine, Thai garlic paste instead of the Asian chile pepper sauce and regular sesame oil instead of dark. The ingredients are similar so I don't think it altered the taste drastically. Everything else was exactly what the recipe called for and the flavors were awesome, nothing too overpowering, everything blended very well. The water chestnuts added a nice little crunch as well! This recipe is definitely a keeper! I have never been to PF Chang's so I cannot compare but who cares?!! This is an excellent asian dish to make at home without the expense of going out. FINALLY I have found a recipe for my ground beef that is not swimming in cream of mushroom sauce! I have to say I am not a real spicy food person so being able to adjust the spiciness was very helpful. We served it on the boston bib lettuce and layered it with some white rice from my rice cooker. I used 3# of ground beef and tripled the sauce recipe. We did NOT serve any sauce with it. The meat is flavored so well I really felt it would distract from the taste. Even the rice did not dilute the taste. Excellent!
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Banana Sour Cream Bread

Reviewed: Nov. 8, 2010
I have made many different recipes of banana bread and never had one stand out like this. I usually don't make banana bread my first choice in using up ripe bananas. However, this recipe was excellent. Other than leaving out the nuts, I followed the recipe exactly. It was phenomenally good! Way better than any other banana breads that I have made. Will definitely make again and have already shared the recipe :) NOTE: I did bake these in my convection oven and it was very most and delicious! Took only 45 minutes to bake (not the 1 hr. stated in the recipe). I do have a double oven so I put 2 loaves in each for baking. Not sure how they would have done with 4 loaves in one oven. As another note to another review that stated they baked it at 300 and it was raw in the center - either follow the advice of others to up the temp or get an oven thermometer and make sure your oven is calibrated correctly. I don't know if the original poster used convection and that is why it worked for them and me at 300. I will try this again on my regular bake setting and let you know the results.
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Shrimp Linguine Alfredo

Reviewed: Oct. 16, 2009
My son was hungry and looking for something to make with some shrimp. I gave him this recipe and it turned out excellent. Loved everything about it, especially that it was easy enough for a 17 year old to make but elegant enough that it tasted like it came from a high end restaurant. Loved it!!
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Cinnamon-Orange Swirl Bread

Reviewed: Oct. 16, 2009
Awesome bread, everytime I make it my kids devour it. Really need it to make more than 1 loaf! I did add one tablespoon fresh OJ to it for a more orange flavor, but otherwise stuck to the recipe and it was divine!
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Bee Sting Cake (Bienenstich) II

Reviewed: Oct. 16, 2009
This cake was awesome, loved it! Yes, it was less sugary than our american sweet treats but that was the best part! The almond crunch was superb, but you do have to like almonds. I did not have almond extract so I used vanilla and that made it a perfect compliment to the almond crunchy top. Not hard to do and very nice results. The teacher and kids in my son's german class demolished it and were looking for more!
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German Spaetzle with Sauerkraut

Reviewed: Oct. 16, 2009
This was an easier dish to make then I thought but bland, very bland. My son needed me to make it for his German class on the day they were sampling the foods of Germany. I spiced it up by melting some butter in a pan, adding the spaetzle with sauerkraut and then sprinkling some parmesan cheese on it. That made it taste awhole lot better, but probably not as authentic as it is in Germany. If you are in need of a german recipe to take to a class or themed dinner, consider the Bee Sting Cake on this site submitted by Carol Chung...that is awesome!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Oct. 16, 2009
This sauce was ok. I didn't feel it was worth the raves it was getting. Way too many ingredients for a so-so sauce. Too smokey for my taste and not enough BBQ tang to the flavor. Now I have to figure out what to do with the whiskey I have left over....on the upside, baking the ribs first was a very good idea and made for some very nice, tender ribs.
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Pastry Cream

Reviewed: Oct. 16, 2009
This cream is phenomenal! I used it in a layer cake with fresh strawberries for a friend of mine's baby shower and everyone loved it! My kids couldn't get enough of the leftovers so I had to make more! Very creamy and just the right amount of vanilla and sweetness. You could use it for any filling or just on it's own and you will be happy. I did not change a thing in the recipe.
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Greek Lemon Chicken Soup

Reviewed: Oct. 16, 2009
I did what a couple reviewers suggested and used fresh chicken stock as well as just a couple tablespoons of the bouillion but it was still gross. It wasn't the saltiness I had a problem with, it was the lemon juice. I did not put in the whole amount at first so i could taste and then add the rest. Even putting in the little bit that I did made this soup sour and very unpleasant. Not sure why anyone considers sour soup to be good but to each his own. The eggs added nothing good either and when I took the soup out of the fridge the next day it has some sort of froth on the top that was very unappetizing and stinky. I am very careful with my food so I know it wasn't bad, just stinky. I will steer clear of any soups with lemon juice or egg yolks. I do have a recipe for baked greek chicken that calls for lemon juice and it is wonderful. But I will leave the soup recipe out of my cookbook.
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Ranch Dipped Chicken Fingers

Reviewed: Jan. 11, 2007
These were very, very good. My kids devoured them as did my husband and I. Very easy, kids helped with that too!! Easy enough that kids who know there way around a kitchen can make these easily.
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