mbark Recipe Reviews (Pg. 1) - Allrecipes.com (10089323)

Lemony Chicken with Artichoke Hearts

Reviewed: Jan. 11, 2012

very very good! I did not use the vermouth and only had fresh basil. I used one lemon and thought it could use more. will make again!

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Working Mom's Hamentashen

Reviewed: Dec. 20, 2011

I was so excited to try these, hamentashen are one of my favorites (I worked in a Jewish bakery) but sadly they taste nothing like the authentic cookie. I added additional water as well to make the dough workable. They were very sweet (and I have a sweet tooth!) and just don't come close to the bakery style I love!

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2 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Oct. 11, 2011

this was so good!! I didn't think it would have that much flavor but it amazingly did. everyone raved about it and I'll be adding it to my rotation. only thing I did different was to add some peas.

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Creme Brulee Cheesecake Bars

Reviewed: Dec. 30, 2010

eck.. so not impressed. did not taste like cheesecake or creme brulee to me. very processed flavor overall. I'll stick to homemade desserts.

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7 users found this review helpful

Twice-Baked Mashed Potatoes

Reviewed: Dec. 24, 2010

excellent recipe! my husband & 2 boys all loved it which is hard to accomplish in my house. great way to use leftover mashed potatoes.

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German Apple Cake I

Reviewed: Dec. 24, 2010

very moist! good flavor. chock full of apples.

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Cranberry Orange Cookies

Reviewed: Dec. 24, 2010

good flavor. I agree with previous ratings that these are a more cakey cookie which I don't like, but everyone else really did.

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Shredded Chicken Tacos

Reviewed: Dec. 24, 2010

very good and easy to make. I couldn't find the adobo seasoning so went without & I didn't feel anything was missing. Excellent flavor, restaurant quality. Everyone raved about them except my husband who doesn't like tomato-based stuff.

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1 user found this review helpful

Raspberry and Apricot Rugelach

Reviewed: Dec. 19, 2008

The taste was spot on for rugelach, flaky dough and a delish filling. I used raspberry preserves with seeds which worked fine. I anticipated problems with the dough but it was actually quite simple to roll out, place the filling on, roll up & cook. The only problem I had was a few of them came undone and the filling spilled out. Those few didn't look good but still tasted great! Next time I will freeze the rolled cookies on cookie sheets for 30 minutes before baking, I had success with this trick in another rugelach recipe I tried (after this one). Also, be sure to use wire racks, not paper towels to cool them, the paper towel stuck to the filling. Will definately make again.

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28 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Nov. 5, 2008

this cake is what I have been looking for- a dense, moist, chocolatey cake. I used 1/2 brewed coffee and 1/2 kahlua in place of the coffee liquor. I baked in two 9" round pans and just watched the bake time. The chocolate chips are a wonderful addition. Whoever says this does not taste like a bakery cake is crazy! I am very picky (I'm a prior career cake decorator, now just for fun) and this cake passed with flying colors. Will definitely be my signature recipe for chocolate cake. Thanks for posting the recipe!

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1 user found this review helpful

Boyfriend Bait Beef Stroganoff

Reviewed: Aug. 9, 2008

this one is a keeper! my old recipe was lacking, so I tried out this one and it is perfectly creamy, and the addition of dijon mustard really adds dimension to the flavor. the only thing I did different was use onion instead of shallots & no mushrooms. it cooked up quickly and will definitely replace my old recipe. thanks for posting this one!

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2 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jun. 16, 2008

wow, is this delicious! I followed the recipe using regular sugar and it turned our wonderfully. It is not as smooth as buttercream for piping/icing due to the cream cheese, but the flavor makes it worth it. Used it this time to ice a white cake with a strawberry filing, but it seems this would work well with chocolate, carrot and banana cake. This is for sure going in my permanent recipe box!

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1 user found this review helpful

Peppermint Brownies

Reviewed: Dec. 27, 2007

great idea, saw similar dessert at Starbucks. I used a brownie mix and added the peppermint extract. Only problem was the amount of frosting was completely lacking, I had to triple the recipe to get the right amount. Colored the frosting pink with some food color & they looked & tasted great.

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Grandma's Corn Chowder

Reviewed: Dec. 27, 2007

This one is a keeper! I followed the original recipe except added chicken broth instead of water. Super easy to make and absolutely delicious. Tasted even better for left-overs, the bacon flavor was even more developed. Will definitely make again.

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53 users found this review helpful

Wedding Cake Frosting

Reviewed: Jun. 30, 2007

I am also a big fan of Rick's Buttercream and use it as "my" frosting, but wanted to give this one a try. I was worried when mixing it up that it would be too soft for piping but it was fine. Note that this will yield more of an ivory frosting due to the butter, you won't get a pure white frosting. I definitely prefer the flavor of this frosting using butter as opposed to frosting in the Rick's Buttercream. I will use this one when I don't need it to be pure white.

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71 users found this review helpful

Lemon Fluff Cake

Reviewed: Jun. 30, 2007

This cake turned out really nice adding some extra lemon juice and zest. It baked up beautifully and had such a yummy lemon smell coming out of the oven. The taste did not disappoint. Only small complaint is I thought it was a little dry, but everyone raved and the flavor was wonderful.

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0 users found this review helpful

David's Yellow Cake

Reviewed: Jun. 30, 2007

I thought this was a very good yellow cake. I followed the ingredients exactly and it worked fine for me. I think you need to be sure your baking powder is fresh, maybe that is the cause of the cornmeal texture. Everyone at the party thought it was very tasty.

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To Die For Blueberry Muffins

Reviewed: May 12, 2007

Very tasty muffins. I used frozen blueberries- fresh were way too expensive- let them defrost, then coated in flour so the batter wouldn't turn purple, and they worked great. I actually made these in mini muffins for brunch tomorrow and they look and taste like bakery muffins for sure. I had about 1/3 leftover for the crumb topping though, even after completely covering the tops, but maybe that was because I made mini muffins and not big ones. Will definitely use this recipe again.

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2 users found this review helpful

Chicken Katsu

Reviewed: Apr. 21, 2007

I made this for dinner tonight and we all enjoyed it, especially my 3 1/2 year old, he chowed down big time. I made these into strips, like chicken fingers, to make dipping easier. Followed the instructions for the most part, I think I used more bread crumbs than it called for. Served it with basmati rice (our new favorite) and sweet-n-sour dipping sauce. Will definitely make again.

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3 users found this review helpful

Coconut Sour Cream Cake

Reviewed: Apr. 15, 2007

very good recipe, the almond flavor is a great addition, wonderful blend of flavors. Made this for a birthday party and got several compliments, there were no leftovers! Only thing I would change is I used lowfat sour cream which was a bit runny, but it was fine once it sat in the fridge, will use regular sour cream next time. Lowfat cool whip was just fine.

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1 user found this review helpful