UNCgal Recipe Reviews (Pg. 1) - Allrecipes.com (10147164)

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Fudge Pie

Reviewed: Oct. 13, 2007
Wow! Dark and dense and absolutely delicious! I reduced the sugar to 3/4 C. The pie was absolutely gorgeous, quite rich, and got rave reviews from hubby. Will definitely add this particular pie to holiday gatherings! Thanks for sharing!
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3 users found this review helpful

Savory Deviled Eggs

Reviewed: Oct. 13, 2007
5 Stars! I have made deviled eggs all my life, but wanted something a little different. It had never occured to me to add dill weed! Also, the mild, slightly sweet rice wine vinegar (suggested by another reviewer) was a HUGE improvement, in my opinion. Thanks for sharing!
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31 users found this review helpful

Cranberry Orange Breakfast Bread

Reviewed: Nov. 15, 2007
Now a family favorite! I made this the first time, but threw in about 1/8C sugar because I feared the "yeast" would not do its thing without sugar! The second time, I followed another reviewer's advice and increased the cranberries and the walnuts, and I like it even better. I also discovered that this bread is actually better after a couple of days....the problem is, it doesn't last that long!!!! Thanks for sharing!
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64 users found this review helpful

Cranberry Salad II

Reviewed: Nov. 21, 2007
This is a really old recipe that my family has enjoyed probably since the advent of jello. Now that cranberry jello is available, I use that instead. The ground orange with peel is what sets this apart from so many other recipes. Cannot say enough good things about this recipe, and am glad that it is online for others to enjoy!
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17 users found this review helpful

Coconut Sour Cream Cake

Reviewed: Nov. 21, 2007
For an amazing fresh coconut taste, use fresh frozen coconut instead of the flaked coconut. (Tropic Isle is the only brand I have found.)
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9 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Nov. 24, 2007
Well, it was a hit on Thanksgiving. I used the spice variation in 9x13, split and made a 2-layer cake and filled and iced with the Cinnamon Coffee Frosting (this site). I used the butter flavor Crisco rather than oil, and I noted that the longer I beat it, the lighter and fluffier the batter became. I can't wait to try the other variations. So many people have become accustomed to the taste of the cake mixes and often cannot appreciate the taste of scratch cake. So far, this one is a keeper for me. Thanks for sharing!
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5 users found this review helpful

Cinnamon Coffee Frosting

Reviewed: Nov. 24, 2007
Absolutely delicious! Used with a spice cake (from the Scratch Cake and Variations on this site.)
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8 users found this review helpful

Ninety-Six Hour Cake

Reviewed: Mar. 21, 2008
First tasted this cake back in the 1960's, and it is definitely a keeper. We always used the fresh frozen coconut (which may be what is called for in this recipe) but if it's not, let me recommend the fresh frozen coconut (Tropic Isle, I think--if that brand is still around.)
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7 users found this review helpful

Banana Split Cake IV

Reviewed: Mar. 31, 2008
Thanks so much for sharing! I have been looking for an eggless version of this recipe! Changes: I used the canned whipped topping (instead of CoolWhip)to add to each piece just before serving AND I drizzled warm ganache (using the all recipes Pro Ganache recipe). I toasted pecans to throw on there, too. What a hit! This recipe will be made again and again!
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6 users found this review helpful

Blackberry Wine Cake II

Reviewed: May 10, 2008
***UPDATE DEC 2010*** If you can't find true blackberry wine (Manichewitz) and French Vanilla cake mix, don't waste your money or time, in my opinion. Grocer was out of the wine, and I used another so-called blackberry wine that was anything but. Same thing w/cake mix. Didn't begin to take like the original cake. If you've never tried the cake with the originally suggested ingredients you won't know the difference. BUT, if you have made this cake with the originally suggested ingredients and then switch to something lesser, you will be disappointed, in my opinion. LOVE this cake! If you can't find Blacberry gelatin, I have used raspberry with great success. I also recommend the French Vanilla cake mix. I pour 1/2 of the glaze over the cake while it is cooling in the pan for 10 minutes. Then, I invert it onto my cake plate and spoon over the top the remaining glaze. This gives you a moist cake on the top and bottom. Definitely a crowd pleaser, and one my family has enjoyed for years. It tastes even better if you can plan ahead and let cake sit for about 3 days before cutting. The flavor intensifies.
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31 users found this review helpful

Orange-Ginger Sweet Potato Casserole

Reviewed: Nov. 25, 2008
Thanks for a lower-calorie alternative! My quick tip? Microwave the sweet potatos, let them cool a few minutes, and the potatos "shrink" from the skin, making peeling a breeze. Also, I whip my potatoes rather than put in the blender--gives a little more body.
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6 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 14, 2008
revised: I boil all my potatoes in their skins just because I think the skin removal is easier and doesn't waste any of the potato. Plus I prefer fresh potatoes to canned. I whip the mixture at a high speed, and occasionally throw in orange zest or maple flavor, omit the pecans,etc. It's fun to experiment w/this recipe! It is always a hit wherever I take it.
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4 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Dec. 29, 2009
5 stars for a foolproof recipe. I definitely recommend the seasons croutons and refrigerating overnight before baking the next a.m. I used 12 eggs but didn't double anything else. I was still concerned about so much milk, but the croutons soaked it up and it was perfect, as was the mustard seasoning. UPDATE DEC 2010: Made this dish w/Italian Sausage (chicken-type) AND used stuffing mix b/c I was out of croutons. The sage in the stuffing mix only enhanced the chicken Italian sausage. Family definitely preferred the Italian sausage version to any other. This is now a family favorite, and I LOVE mixing and refrigerating the night before. What a time saver and crowd pleaser!
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23 users found this review helpful

Barbeque Chicken

Reviewed: Oct. 10, 2010
Here's another twist if you're cooking for a large group function. I bought skinless, boneless chicken breasts and cut into nugget size pieces which I dredged and fried in a little oil until golden brown. Repeat until you have sufficient quantity, and adjust the sauce recipe to accommodate. I placed fresh onion rings in the bottom of the casserole dish which I had sprayed w/a nonstick coating, placed the fried chicken nuggets on top, poured the sauce over, covered, and refrigerated overnight. The next morning, I turned the nuggets so that they were all well coated. I then cooked in the oven. To say that these were a hit is an understatement. I like the thinner bbq sauce, and I particularly like a tart (vinegar-y) sauce as opposed to a sweeter sauce. This bbq sauce recipe is definitely a keeper for me.
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4 users found this review helpful

Pecan Pie

Reviewed: Nov. 20, 2010
5 stars. I don't even LIKE pecan pie but am now a fan after eating this pie. Our older son (38) was in for a visit, so I took a chance on this pie just for him since he loves pecan pie. After his first bite he said "I could eat that entire pie!" He loved it. My two concerns are that it is messy to make, and it took me longer than 10 minutes to prepare it--not complaining but mentioning that for planning purposes. When I was bringing the ingredients to a boil while stirring constantly, the sugar started sticking to the side of the pot, and I thought I was going to have a hot mess, but I persevered and I'm glad I did. Today I used a different recipe as a test (comparison recipe uses white sugar and pancake syrup) and, while it was quick and easy, it was a totally different pie--no comparison. The test pie tasted more like an old-fashioned chess pie with pecans added. I will definitely throw out any other pecan pie recipes and replace with this one. This pecan pie recipe will be the one that becomes a family tradition. Thanks for sharing this recipe, Linda!
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17 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Nov. 28, 2010
Wow! Doesn't get any quicker or easier. 5 stars from me. This dish was a hit with everyone and will now become our new 'traditional' cranberry side dish. I didn't have oranges on hand so omitted the zest. The only orange juice I had on hand was orange/mango which I used. Absolutely delicious. This dish thickens the longer it cooks. Love it warm or chilled. Thanks so much for sharing!
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8 users found this review helpful

Blackberry Wine Cake III

Reviewed: Dec. 25, 2010
***UPDATE DEC 2010*** If you can't find true blackberry wine (Manichewitz) and French Vanilla cake mix, don't waste your money or time, in my opinion. Grocer was out of the wine, and I used another so-called blackberry wine that was anything but. Same thing w/cake mix. Didn't begin to take like the original cake. If you've never tried the cake with the originally suggested ingredients you won't know the difference. BUT, if you have made this cake with the originally suggested ingredients and then switch to something lesser, you will be disappointed, in my opinion. LOVE this cake! If you can't find Blacberry gelatin, I have used raspberry with great success. I also recommend the French Vanilla cake mix. I pour 1/2 of the glaze over the cake while it is cooling in the pan for 10 minutes. Then, I invert it onto my cake plate and spoon over the top the remaining glaze. This gives you a moist cake on the top and bottom. Definitely a crowd pleaser, and one my family has enjoyed for years. It tastes even better if you can plan ahead and let cake sit for about 3 days before cutting. The flavor intensifies.
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6 users found this review helpful

Eggplant Parmesan II

Reviewed: Dec. 7, 2011
Wow. I don't care for many cooked tomato/Italian dishes, but this one won my heart My daughter-in-law said this was the best eggplant parmesan she had ever eaten. I waited until we had 'leftovers' so that I could comment on them; and the leftovers were equally delicious. Added to my recipe box, and this is the only variation I will ever use again. Thanks for sharing!
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3 users found this review helpful

Oatmeal-Cinnamon Muffins

Reviewed: Feb. 12, 2012
What a fun recipe! This recipe is perfect as it stands, but if you are like me, part of the joy and adventure in baking is experimenting and adding one's personal touch; and this recipe lends itself well to such experimenting. My 'experiment' was a smashing success! I doubled the recipe and substitued 1/2 whole wheat flour and 1/2 plain (as recommending if substituting whole wheat flour for plain flour in a recipe.) I had planned to add raisins but saw two bananas that were overripe, so I mashed them up and added to the recipe (I also added 1 Tbsp. oil and vanilla flavoring as recommended by other reviewers.) While the first batch of muffins was baking, I noticed another half banana that had been ovelooked, so I finely diced it and added to the remaining batter. The muffins with the diced banana were my favorite. There were actually little bits of banana in each muffin. I recommend doubling the recipe for two reasons: (1) they won't last long; and (2) I want to freeze remaining muffins. Freezing will intensify the flavor. I can hardly wait to warn a frozen one in a few days. Have fun with this recipe! And a big THANK YOU to Coleen Roberts for sharing this recipe!
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2 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Feb. 2, 2013
3 suggestions: (1) I use chicken tenders - thinner, more tender - unnecessary to precook (2) I add a layer of stuffing mix in the bottom (3) I use enough stuffing mix to cover entire top of casserole.
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2 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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