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Key Lime Pie VII

Reviewed: Apr. 5, 2014
I had to go back and look twice when i realized there were no egg yolks in this recipe. I was doubtful that it would set up and really a bit concerned that it wouldn't taste just right but because it was quick and easy, thought "What the heck!" All I can say is this is by far the best key lime pie I have ever made. I did use regular limes instead of key lime, it made it a hair less tart but that's fine with me. Am making another this afternoon for dinner guests tomorrow. looking forward to seeing how much it is enjoyed. Thank you for the recipe.
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Jalapeno Hot Sauce

Reviewed: Aug. 8, 2012
I'm giving this recipe 5 stars for a couple of reasons. First, because it's so darn easy to make. Second, because anything THIS fiery couldn't be rated a bit less. I used Jalapenos from my garden, a good mix of green and red peppers that we didn't gut at all. My sauce ended up being an orange color. After reading most of the reviews, I opted to use half the amount of vinegar. Glad I did. I made a triple batch, put it in half pint jars, then in a hot water bath for 15 minutes and I'm excited to see how it tastes after letting it rest a bit. Cooking it took our breath away. It was a sneeze/cough/sniffle fit while we were making it but a really exciting experiment. Our little tastes samples left our tongues on fire and we're looking forward to really putting this yummy, super hot sauce to the test on some of our much too macho friends.
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8 users found this review helpful

Hogs and Kisses

Reviewed: Dec. 18, 2011
I gave this recipe 5 stars because it gave me not only a delicious little conversation piece, it taught me something about "candy making" Thanks for sharing! Hopefully the recipients will enjoy them .
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2 users found this review helpful

Nut Butter Balls

Reviewed: Dec. 15, 2011
After reading all of the reviews I decided to have a go at doing some things a little differently than the original recipe. First, I remember these cookies having that delicious almond aroma, it just pulls you in by the nose tempting you to take a bite. So, instead of using what the recipe calls for I substituted 1/2 tsp almond extract and a tsp of vanilla. Next, on the first batch, instead of rolling them into balls, I used a small butter scoop and put them on the cookie sheet with that. The second batch, I rolled into balls. After baking, they are both the same shape, flat on the bottom and domed on top. So why go to all of the trouble to roll them? I don't care if they are balls, they are still beautiful. Last, I only used one cup of pecans. These delicate little cookies dissolve in your mouth in a bite of tender, buttery, pecan flavored goodness. Served with a nice latte... they are a little bite of heaven. My husband says "It doesn't get any better than this!" Thank you for sharing the recipe and to all of you who offered suggestions. Hmmm... I wonder how these would taste if I put ______ in them *WEG*
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4 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Nov. 23, 2011
Simply amazing! Velvety smooth, delightfully sinful taste and texture. Very easy to make. I used a 9" pie plate, doubled the recipe, it filled it perfectly. I also used a chocolate cookie crumb crust. The promise of one of these pies inspired my hubby to buy me a beautiful new Kitchenaid Mixer, how cool is THAT! He got his pie and I got the mixer that I've wanted for about 30 years! Thank you! I didn't read the review until just now telling to whip the egg whites then fold the rest of the mixture into them... hmm.. will have to try that next time.
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Hong Kong Sweet and Sour Pork

Reviewed: May 2, 2010
Excellent dish! It has a wonderfully complex flavor and is relatively easy to make. Like some others I coated the pork in cornstarch, it worked nicely and gave it a good crunch. I used 1/2t ground red pepper and two fresh mild Jalapenos instead of the (unavailable) fresh red chili peppers. It tasted great. Next time I will definitely double the sauce recipe. The only other thing I think that I did to change it was to add double the ketchup/vinegar & sugar to the sauce. I wanted mine to have a little more of a kick to it. Thank you so much for a delicious dinner that I will serve again!
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Spinach Lentil Soup

Reviewed: Mar. 17, 2009
This soup is just plain yummy! I used one jar of home made canned tomatoes and a half jar of home made salsa instead of the salsa listed on the recipe. It was still very good. I think that if you used a medium salsa, it would give it a little "kick" and that could be a lot of fun with some seared flour tortillas. It was light enough that it was tasty and warming on a cold winter day. I will definitely make this again and again. My hubby ate till he was full as a tick on a dogs back.
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Peach Cobbler V

Reviewed: Mar. 17, 2009
I bake this in a slightly smaller pan. It makes a fluffier cobbler and we just love it. It's not gooey in the middle and it has that wonderful caramely goodness that you want in a cobbler. Made it with cherry pie filling one day just for tickles and grins, it was really good that way too! Top rate recipe in my book!
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7 users found this review helpful

Cream Cheese Frosting II

Reviewed: Mar. 17, 2009
A friend of mine used to have a saying: "It's so good it makes you wanna rub your nose in it and roll around awhile!" Yup... it's THAT good! Cake, cinnamon rolls or just off of a spoon, this is some yummy stuff. Yes, it IS soft, no matter, it's delicious!
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2 users found this review helpful

Lemon and Cilantro Shrimp

Reviewed: Mar. 17, 2009
Ok, first off - I LOVE Cilantro but this recipe calls for WAY more than necessary in my book. I cut the recipe in half and still could not find the seafood for the green stuff. Next, zesting SIX lemons, and only juicing ONE leaves you with a bunch of naked lemons in the fridge waiting to just go to waste. So, if you make this recipe, you can get away with 1/4 cup of Cilantro and the zest and juice of two lemons. It still has all of the twang, without the waste.
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1 user found this review helpful

Jalapeno Poppers II

Reviewed: Aug. 19, 2008
Absolutely delicious! But more work than I want to go through again in the very near future. It's August, the Jalapenos are in abundance so I grabbed a mess of them from the garden with good intentions and WOW did I set myself up for disaster. Two days later I had them all finished and ready for the freezer. They are a delight to the taste buds, but if you do a huge batch for freezing like I did, be sure you have a stool to sit on!
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Maryland Crab Cakes II

Reviewed: Aug. 1, 2008
I'm sorry, I didn't like this at all. It was way too salty for my taste, and I didn't add any salt. It may be because I used canned crab but I did rinse it before using it. I've never had crabcakes before so I didn't know what to expect. However crab is my most favorite food in the world, so if I can try it again with some help from other cooks, I'm willing to have a go at it.
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1 user found this review helpful

Greek Chicken Pasta

Reviewed: Aug. 1, 2008
This was really quite yummy. I followed the reviews from other cooks and just dumped in the marinade from the artichokes and topped it with a wee bit of fresh grated parmesan. I also added about 7 cloves of crushed garlic and used fresh oregano since it is in season. It reminded me a lot of a hot pasta salad, only with chicken in it. My hubby loved it and I will definately make it again.
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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Dec. 23, 2007
Delicious and easy. Because the recipe calls to 'cut in' the butter, I thought it should be chilled. My bad. It wouldn't blend until the butter warmed up. I added 1 tsp. of almond extract because I like the flavor. They taste GREAT and were quick and easy to make. Thank you for sharing this great recipe. This was my 4 year old grandson's first time making cookies for Santa. I guarantee that Santa won't leave a single crumb on the plate ;¬D
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White Cake Frosting I

Reviewed: Dec. 21, 2007
My husband loves French Vanilla cakes. For his birthday I baked him one and was looking for a quick and easy frosting recipe to go on it. After looking at the reviews I wasn't too sure about this recipe but decided to give it a go. I will admit that I made the following changes: First I replaced all of the shortening with butter and left out the butter granules. At this point, it was quite tasty but I like a little more creamy flavor so I Added 1/2 stick of Philly Cream Cheese and just a pinch of salt with 1/4 tsp of butter flavored extract. It was a complete hit. My hubby raved about it and my 4 year old grandson gobbled it right up. I usually scrape the frosting off of my cake but this time I ate it all. Much to the demise of my already expanding waistline.
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5 users found this review helpful

Easy Biscuit Mixture

Reviewed: Oct. 24, 2007
All of the women in my family were phenominal bakers. I have been the exception to this rule. It's been one of my life's goals to be able to make big, light fluffy biscuits. (no kidding) FINALLY I have the right recipe. Thank you SO MUCH! Last night I made the mix with half butter and half shortening, added powdered buttermilk to the 2/3 cup of milk and made dumplings with my Irish stew. They were so wonderfully light and fluffy that my family raved about them. My 4 year old grandson filled up on dumplings and forgot to eat his stew. I am looking forward to making a huge batch of biscuits and gravy for my family this weekend. Again, thank you, this is fabulous and so easy! If possible to add to the recipe, it would be good to have the liquid measurements for things like biscuits. Luckily other posters left notes, thanks to all of you :¬D
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Quick and Easy Alfredo Sauce

Reviewed: Oct. 17, 2007
Absolutely delicious, fast and super easy. I did add a teaspoon of parsley for that little dash of color.
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