BetteDavisLies Recipe Reviews (Pg. 1) - Allrecipes.com (10289458)

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Zucchini Brownies

Reviewed: Aug. 7, 2009
These exceeded my expectations. Not only have I been searching for the perfect fudgy brownie recipe for years, and I think I found it here, these brownies could easily be made vegan by substituting soy milk for the milk in the frosting. Without eggs or butter, these are significantly lower in cholesterol and fat. I couldn't be more pleased. I'm about to post it to my 200 friends on Facebook because this is definitely a recipe worth sharing. Don't worry about the odd texture of the batter prebaking--it turns out. Don't worry about tasting the zucchini--you won't! If you like mush-into-your-fork-and-eat-fudgy-goodness, then this is the recipe to make.
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Creamy Lemon Cake

Reviewed: May 11, 2008
This was incredible. I made the recipe just as is but I substituted sugar free/fat free where available on the jello/pudding and I used lite cool whip. I decorated with lemon zest and cut lemon slices. Next time I'll try this with strawberry cake mix, strawberry jello, and cheesecake flavored pudding. UPDATE: I tried the strawberrry version for Mother's Day and it came out delicious. This is a versatile way to make a yummy, inexpensive, easy, and less calorie cake. If you try the strawberry version that I listed above, fold some real strawberry juice/puree in the cool whip before spreading on the cake.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 7, 2007
These are the perfect oatmeal raisin cookie. It is good to use the shortening with the butter because it keeps the cookies from spreading out and getting too thin or crisp. Be sure not to soften your butter too much either, as this, too, will cause spreading. I lined my baking sheets with wax paper first so they wouldn't stick, but also so I didn't have to grease, which, like so many other things, will lead to spreading. I am only saying this because it seems to be the number one problem in baking, and with these tips, your cookies will come out perfectly. I doubled the cinnamon, and I plumped my raisin by covering them in hot water for a few minutes and draining well before adding to the batter. You can't fail with this recipe, and the cloves only makes it more seasonal tasting. Enjoy!
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Barbecue Tofu Sandwiches

Reviewed: Dec. 7, 2007
I give this a five, but with my changes. Those not familiar with tofu will need to know the following: Remove the tofu from the box with water. Drain water and place tofu on a tray or plate lined with two paper towels. Place two more paper towels on top of the tofu. Put another plate on top and finish it with something heavy to lightly weight it all down without making it crumble on the sides. (I use a four cup measuring glass set on top of the final plate for weight) Let the tofu set for 20-30 minutes on countertop. This will drain all of the water out and prep the tofu for cooking. The paper towels will be SOAKED when you take it out. Discard them and cut the tofu into 1/4" stips longwise. Cut those strips in half diagonally to make triangles. Put these on a plate and freeze them for 1 hour. They should be frozen on the edges, but not too stiff to move. Do not thaw before cooking. This will make the tofu chewy and "meaty" rather than the undesirable soft and gooey-centered tofu. Heat 1-2 tbsp of olive in a non-stick pan on medium-high heat. Cook the flash-frozen tofu 3-4 minutes on each flat side, being sure to shake the pan often so as not to allow the tofu to stick. When the tofu is brown and crispy, turn the heat down to low-medium. Pour bbq sauce to taste directly in the pan and shake around until tofu is completely coated. Cook 2 minutes until sauce is crispy set to tofu. Serve on toasted wheat buns topped with light cole slaw. (Cole slaw pre-slic
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Spicy Baked Sweet Potato Fries

Reviewed: Dec. 7, 2007
I served this dish with bbq tofu sandwishes (recipe on this site with my review) and fresh cole slaw. I used two large sweet potatoes--it is all they had at the market--and after cutting them into fries, I ended up only using 1 1/2 potatoes for my husband and me. There was so much leftover that we had lots to feed our two dogbabies. I seasoned with salt, cracked black pepper, cayenne, and coriander. This made for a sweet and spicy seasoning that didn't overwhelm the potato flavors. I only used a tbsp on oil, as I have heard too much oil can actually just make them soggier and soft. I spray the foil with pam and put the potatoes on a baking pan, like others have suggested, and I made sure to put the fried in a single non-crowded layer. In my gas oven, I baked the fries at 450 for 20 mins, turned them, and baked ten more minutes. I ended with a short broil, 2-3 minutes, to crisp them a bit. This made for perfect fries. They were not super crispy, but they were delicious. I give it a four because of the changes I made, but I hope you will try this simple, nutritious (packed with beta carotene and vitamin A), and delicious recipe.
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Easy OREO Truffles

Reviewed: Dec. 5, 2007
These truffles are absolutely PERFECT! I didn't reserve extra crumbs for decorating, but I did coat in dark chocolate almond bark and drizzle with white chocolate. I will probably do the opposite next time as I think white chocolate/white almond bark would taste delicious on these already awesome candies. The almond bark is a bit cheaper and it is fast to simply pop it in the microwave for a quick melting. I made them for my family and my husband's family at Thanksgiving, and they were devoured before I could get out of the kitchen. If the cookie/cream cheese mix is too soft, pop it in the fridge for about 20 minutes before rolling them into balls. Although the balls will look small when you first make them up, they really get bigger when they are dipped in chocolate. These are definetly going to be a regular addition to my Christmas candy plates. (I am making them with peppermint bark, peanut butter ritz dipped in chocolate, chocolate pretzels, and "puppy chow" mix) Since making the oreo truffles for my family, several of them have already made it again for themselves at home. I thought I love peanut butter balls the best, but oreo truffles are now my favorite holiday treat!
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Baked Ziti II

Reviewed: Dec. 5, 2007
I made this recipe just as it is listed except I only had the smaller container of ricotta. It seemed like enough, so I wasn't too concerned. The ziti looked good, but it tasted very bland. As I am the queen of adding extra seasoning, even my pre-emptive measures could not save this only average dish. We still have a hug pan of leftovers in the fridge. I would add some veggies to this--mushrooms, black olives, etc.--and definetly more sauce if I were to make it again. I wish I could have figured out what went wrong, because I like the easiness of this dish. Adding an egg really helps it all stay together. I guess I'll keep searching for the perfect ziti!
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Strawberry Trifle

Reviewed: Nov. 21, 2007
This trifle is delicious and adaptable to all tastes. I make this in the summer for my husband and I because it is a healthier alternative for dessert. I have even made it before by using sugar/fat free chocolate pudding and omitting the bananas. Still, this trifle is perfect as is written. I like to use fresh, locally grown strawberries in the summer when I can get them. Be sure to blot the strawberries really well after washing so that they will not become watery in your trifle. It is yummy to substitute strawberry angel food cake for the regular if you can find it. You can also mix it up with french vanilla cool whip for another variation. This will only keep for about 2-3 days max in the fridge so be sure to eat it up fast.
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Cucumber Raita

Reviewed: Nov. 18, 2007
I strained regular yogurt through a strainer over a bowl for about two hours before mixing. This makes the consistancy thicker like Greek yogurt, which we can't get in my small town. Still, I agree that it probably should have been thinner actually because restaurant raita is much more like a thin sauce. This raita was okay as a condiment for rice biryani and on top of naan, but it was missing something. We couldn't figure it out. Maybe some cumin would help the flavor. I will definetly keep searching for more raita recipes.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 18, 2007
I've been making this dip for years now. It has become my signature holiday/party dish. It is a no-fail choice that can be made ahead and baked just before serving. It is best served with pita chips. (We like Stacy's brand) You can also serve it with toasted french bread for a special touch.
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Make Ahead Manicotti

Reviewed: Nov. 18, 2007
This is the most ingenious recipe. I always hated how manicotti got really watery after baking if I boiled the noodles first. Not only are the uncooked noodles easier to pipe into, they hold up after baking. The refrigeration allows the flavors to meld, and gives a finished restaurant quality product. My husband and I are vegetarian, so we add morningstar crumbles to the sauce before baking and this makes for a hearty dish that please both veggies and non-veggies alike. The spinach mixture would make an excellent lasagna as well.
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Pumpkin Bread

Reviewed: Nov. 18, 2007
I impressed my very pious baking mother-in-law with this perfectly moist loaf of pumpkin bread. This will become a family tradition. I top the batter with chopped pecans before baking. This makes each slice really hearty. Ginger can be exchanged for the cloves in this bread if needed.
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Chocolate Lovers' Favorite Cake

Reviewed: Nov. 18, 2007
I bake this cake everytime I need no-fail and easy dessert. This makes an excellent "welcome to the neighborhood cake" or bake sale treat. You can buy all the ingredients at the Dollar Store! This cake is moist and decadent, and there is no reason to ever try any other cake recipes. It is tempting to put icing on all cakes, but trust me; this cake needs nothing added to it. You can put a simple powdered sugar/milk glaze on top if needed. Enjoy!
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Naan

Reviewed: Nov. 18, 2007
The naan was delicious! We weren't able to get the bubbles to come up on the bread like we like, but cooking it in a skillet seemed to be best. (We tried a countertop style panini grill first, but it didn't allow the bread to rise enough.) Next time we will try the gas grill for cooking. Mix some ghee with garlic and brush it on after the bread is cooked. Garnish with parsley. We pureed a can of chickpeas with salt, pepper, a little fresh lemon juice, and a tbsp of olive oil. This makes a healthy and yummy spread for the bread.
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