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Amazingly Succulent Roast Turkey Thighs

Reviewed: Mar. 30, 2013
WooHoooo, I get first dibs on reviewing a recipe! This was an amazingly easy & delicious recipe. I added extra carrots & onion and only used 2 thighs but it was a fabulous meal for two. I threw the bones, leftover meat & veggies with the juices in a pan later to cook up some freezable broth as well! The only thing I will change next time is to cut open the cooking bag about 45 min in to allow the skin to crisp up a little. Otherwise, it was a Winner! Thanks, MJ!!
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35 users found this review helpful
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Fudgy Chocolate Cream Pie

Reviewed: Feb. 21, 2010
WHOA!! this pie Rocked my World!! we're talking Decadence in Caps, Bolded, Italicized & Underlined!! rich, velvety, slide-down your throat excellence & best of all, EASY! & believe it or not, this is the Only recipe i've found on this website that hasn't required "tinkering" of some sort! cloaked in a golden meringue w/mini-chocolate chips sprinkled over [see the pix!], my family was completely thrilled with the presentation & wowed by the taste. 10 stars, if they were available!!
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8 users found this review helpful

Donna's Chocolate Zucchini Bread

Reviewed: Sep. 15, 2009
This zucchini bread has a great “fudginess” to it that’s really a pleasant change from the usual zucchini bread recipe. The modifications that I did to the recipe to lower the sugar & fat were; brought the sugar down to 1 1/3 cups along w/adding 2/3 cups natural applesauce which both sweetened the recipe & cut down on the fat needed! I also lowered the oil content to 1/2 cup & added 1/4 cup ground flaxseed. Instead of the chocolate squares, I used 6 Tablespoons of cocoa & threw in 1/2 cup of chocolate chips. The bread came out so moist & delicious, there was no reason to add any glaze. The jury's still out on the almond slices...they were just “okay” but on the whole this was a fantastic recipe & I’m sure we'll make it many times in the future.
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8 users found this review helpful

Pumpkin Roll with Crunchy Peanut Butter Cream

Reviewed: Dec. 28, 2009
There seems to be an unfortunate imbalance in this recipe – way too much almond extract in the filling, too little pumpkin in the cake. I was really looking forward to this dessert to finish off our holiday dinner & unhappily, lead the way with less than favorable critiques. The crunchy peanut butter/cream cheese filling had a pleasant texture & wasn’t overly sweet but I think probably 1/2 teaspoon of almond extract would’ve been plenty. I don’t know if the peanut butter-almond just overwhelmed the pumpkin flavor of the cake but, as a Lover of anything pumpkin, this was just…eh. you know?? On the whole, it’s remarkably easy to put together & has a lovely presentation – no caramel topping necessary. We just used a little whipped cream & nutmeg to accent. I’ll try making it again…when I have more time to “tweak”!!
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7 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: May 22, 2011
I'm fairly certain that wine, when cooked, loses it's alcoholic properties, right?? Well, somehow, This particular recipe magically retains that special something that is Purely addictive! As other have suggested, I halved the brown sugar & added sliced onions & mushrooms to the mix &....Oh My!!! We've rarely been the kind of family who eats til they're ready to explode but this meal? Simply could Not stop! Be Warned - you Will love this dish. Guaranteed.
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6 users found this review helpful

Peach Cobbler II

Reviewed: Sep. 14, 2009
Holy Smokes...this recipe Terrified me! Pouring boiling water over perfectly beautiful peaches & batter was quite an experience - if not for rave member reviews, I Never would've attempted it. Everyone was totally correct, tho...it was aMazing! My changes [because, of course, there were many!] to lower the sugar/fat considerably were; 6 peaches instead of 3 [which upped the flavor quotient!], 2/3 cup sugar is all that was needed to perk up the peaches along with 2 teaspoons of cinnamon. For the batter, half stick of unsalted butter & 1/4 cup ground flaxseed was just enough fat & really lightened it up with 2/3 cup of sugar giving it just the right touch of sweetness. I added the peach juice to the boiling water to make 1 cup along with 1 teaspoon of vanilla & just 2 Tablespoons of butter, then held my breath & poured!!! Baked for an hour, left to gel for another half hour, the smell is Divine - this cobbler is truly to Die For!! With homemade whipped cream or frozen vanilla yogurt on top...O.M.G.!!! Kudos to Jan for the original – hope you enjoy the modifications.
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4 users found this review helpful

Pork Roast with Tangy Sauce

Reviewed: Apr. 1, 2012
Other than cutting back a tad on the jelly/ketchup combo, upping the vinegar [apple-cider] by another Tablespoon, adding one more teaspoon of chili powder along with several garlic slivers stuck inside the roast, I pretty much followed this recipe to a T...[LOL - that almost Never happens!!]. The sauce was aMAZing, the meat, tender, juicy & Gone - my guests nearly Licked their dishes clean!!! This is Definitely a keeper recipe - Thanks for sharing!
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3 users found this review helpful

Five Spice Muffins

Reviewed: Feb. 19, 2010
Hmmm...I'm more than a little puzzled as to what the "5th" spice is!! Vanilla? Sunflower seeds? Oh well, no matter, even without a fifth spice, these muffins are aMAZing! With no coriander in my spice rack, I decided to substitute ginger along with a smidgen of dried orange peel. The sunflower seeds were replaced with raisins [I'll try dried cranberries next time just for the change], oil was replaced with 1/3 cup of plain yogurt & 1/4 cup of ground flaxseed, cut back on the sugar to 1/4 cup of white & 1/2 cup of brown [& the muffins were Plenty sweet enough] & finally added a large shredded carrot as one reviewer suggested. The verdict? Every blessed muffin was gone at work before our first coffee break!! I gave the recipe to 4 co-workers by the end of the day!! That's it! This recipe shouldn't be called five Spice...it's Five Star Muffins!!! ;-DDDD
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3 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Dec. 28, 2009
All the rave reviews on this recipe convinced me to live on the edge & try it for our holiday dinner – all I can say is: WIN!! I used 2 pork tenderloin roasts, tied together, rolled the meat in the onion soup mix & sliced the whole cranberry sauce over the top. I turned the roast a couple of times during cooking to be sure that every inch of it had an opportunity to baste in the juices. Everyone at the table [even the cranberry-haters] had only positive things to say about the meal [& they weren’t just being nice!!]. Not too sweet, not too dry, tender, succulent with an over-the-top gourmet feel about it! The kids took the EASY recipe home, eager to try it in their new slow-cooker! I definitely look forward to making this again in the near future – it’s a no-fail recipe. Thanx so much, kim!
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3 users found this review helpful

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Reviewed: Jul. 4, 2013
One word...A-freakin-MAZING!!! This dish is So easy once you get the rabe blanched & really, there's nothing to that! Made as a main dish, we Never even missed meat at this meal but I'm sure it would "go" well with fish or pork as well. The wine added beautiful depth to the dish along with grated Asiago cheese instead of Parmesan. I am infamous for doctoring recipes but, truthfully, there was little that needed changing here! Honestly, I can't wait to make this again to share with dinner guests! Thanks so much, sophie - you Rock!
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2 users found this review helpful

Applesauce Drop Doughnuts

Reviewed: Feb. 13, 2010
these weren't Bad per se...i just should've thought out the whole "frying in deep oil" thing more before i ever went thru w/it! [guess i was just jonesin for doughnuts, big time!!] the batter flavor was quite nice - the drops puffed Way up as they cooked, so generally they were light & fluffy. all good. it was just a case of watching them cook in deep oil that made my stomach flip!! i probably ate 3 at most...hubby & son, 1/2 dozen each. the rest [a LOT] got tossed. shame.
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2 users found this review helpful
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Banana Cake VI

Reviewed: Nov. 20, 2009
This delectable banana cake is a Definite keeper!! My family’s not “big” on banana-anything & there were some complaining groans when they learned what I was mixing up but I figured I’d give it a shot, since I was in the mood for something light & sort-of sweet &….I don’t know, different, I guess!! Found this, read the outstanding reviews & got right to work! Of course, the first thing I did is cut back on the sugar & fat…just a bit tho. I only used 1 stick of butter [1/2 cup] along with 1/4 cup unsweetened applesauce & 1/4 cup ground flax-seed. For the sugar, I substituted 1 cup firmly packed light brown sugar, as one reviewer suggested which, along with 4 bananas, the applesauce & double the vanilla, made the cake plenty sweet enough. I don’t normally frost my cakes but since the sugar was cut down so much, I decided to give the icing a try & found it to be lovely & lightly sweet – although I did halve the recipe & had more than sufficient frosting. Baking at 275° was a new scenario – the cake needed to bake a little while longer…more like 1:25. The freezer trick was an interesting step as well that seemed to seal in the moistness without leaving the cake heavy at all. To finish off after frosting, I dressed the cake up with a topping of crushed walnuts & mini-chocolate chips. It looked beautiful, tasted divine & just over two hours after being cut, is now very nearly Gone!!! My crew is won over - Way more than 5 stars, Cindy! Thank you!!
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Best Braised Balsamic Pot Roast

Reviewed: Jun. 12, 2014
You know it’s a testimony to an excellent cook when reviewers state that they followed the recipe “to the letter” and more often than not, that’s what I’m seeing here. I’m one of the guiltier cooks on all-recipes who pretty much Always changes something while preparing recipes and I gotta tell you, this is a First for me! Followed everything as directed by Jim from Chicago [well, except for an extra onion & a few cloves of garlic thrown in!! ;-\ ] & this was a smashing success!! Moist & tender, fall on the Floor delicious! Hubs got a slightly distressed expression when he noticed the can of crushed tomatoes on the counter previous to cooking as he was looking forward to the “usual” pot roast – ala onion soup variety & he’s not usually a fan of tomatoes in meat dishes but one bite of dinner tonight & he was a happy camper! I followed Dutchgirl’s suggestion and built her flavorful sauce as a gravy which went along pretty nicely with roasted potatoes & carrots – the reaction?? “OOhhhhh, Yeah!!” thumbs up in obvious satisfaction! Thanks Jim, for a wonderful change of pace which we will enjoy on a regular basis!!
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1 user found this review helpful

 
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