twebby Recipe Reviews (Pg. 1) - Allrecipes.com (10294163)

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Caramel Frosting V

Reviewed: Sep. 5, 2011
Bummer! Honestly I'd have skipped this recipe if I'd had half a clue what a challenging mess it would turn into. First of all, yes, it tastes alright, but if made as written it is a TERRIBLE consistency. I ended up adding half a bag of confectioner's sugar to get it to even stay on my cake (it still slid off by the night's end). Plus, boiling the heavy cream and sugar ended up with the worst mess my stove has ever seen and almost caught the kitchen on fire. I'm sure Carol's mom in law rocked this recipe but I'd suggest you steer clear!
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7 users found this review helpful

Mint Juleps

Reviewed: May 30, 2011
Yipes! i hate to leave a bad review but I wouldn't recommend it - so thick and wayyyy too strong (and that's after i cut the bourbon by half!. Not for the weak of heart!
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3 users found this review helpful

Baked Potato Soup I

Reviewed: Apr. 15, 2011
Super delightful and satisfying - gave it 4/5 simply because its written to be a bit unhealthy:( If you're going for soul food that's alright I guess but we made some changes and it still turned out wonderfully. Vegetarian bacon, skim milk, left skins on potatoes (just bc we're lazy chefs), low fat cheddar and sour cream. Still felt sinful and and serves like a meal!
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Country Pound Cake

Reviewed: Mar. 27, 2011
mmm! made dairy-free by using original almond milk. also 2 tsp vanilla and skipped the lemon. poured it into 2 loaf pans - created 2 heavenly loaves in just over an hour. thanks morgan!!
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4 users found this review helpful
Photo by twebby

Chocolate Chip Pumpkin Cookies

Reviewed: Nov. 21, 2010
Followed Bonnie Q's minor changes (1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening) plus cooked the pumpkin with the spices to remove any 'canned' taste. Turned out *delicious.* Plus I made them much larger (about a quarter cup each) but they still held their shape very well in the oven and didn't really spread. Very light and cakey but a nice change to heavy holiday desserts:)
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Delicious Vegan Hot Chocolate

Reviewed: Feb. 26, 2010
I'm so bummed to give a bad rating to such a unique recipe and representing the vegans too! I was really looking forward to this recipe but even following recipe *almost* exactly it turned out bad! I cut the salt in half just because I hate things salty and alas, still salty! I even used the original soymilk! I just don't know what's wrong here and I'll have to try a few changes and see if we can figure something out because this is such a brilliant idea!
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Best Chicken Ever

Reviewed: Feb. 24, 2010
I made this for my hubby last night - and although this review is coming from a vegetarian - he really liked it! I followed the recipe quite closely except I only made half the recipe and I used 1 lb. of tenderloins (less traumatic to prepare for a veggie). I also mixed in a touch of ranch with the sour cream since I didn't have any good seasoning (like onion or garlic) other than the Italian spices. The first 20 minutes in the oven were @ 450 degrees because I was also making buttermilk buscuits. Left for another 45 or so at 350 and they were very nice and crispy but tender in the inside. Enjoy!
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Amish Bread

Reviewed: Feb. 17, 2010
Excellent, soft, but lightly crispy edges - mmmmm. My first experience with a bread machine and I'm hooked!*The order of ingredients: salt, oil, warm water on bottom layer then sugar and flour in next layer and finally yeast in a small well (not breaking through to liquids though!). I subbed regular vegetable oil for the canola and it worked great. Quite sweet but I love it that way. I used King Arthur bread flour and it was PERFECT! Followed other advice and measure the water as 1 cup plus 2 Tbsp which looked to be about 1 and an 1/8th cup. I did stop and restart my bread maker in the beginning of the second rise so all in all it actually had 3 rises (two 23 minute rising and one hour long rise!) It came right up almost to the top of the hopper and ended up weighing almost 2.5 pounds even with following all measurements! So delicious tender and sweet- I can't wait to bake loaves for all of my family! Try it - you'll probably LOVE IT! * Pictures and more details here:http://twebby.wordpress.com/2010/02/18/amish-bread/ *Hubby and I ate 2 slices before leaving it on the kitchen counter while going for a winter hike. The dog was in the living room blocked from the kitchen by a baby gate. 15 year old dog busted through the gate and retrieved it from the 3.5 ft counter. Ate through the ziploc and devoured 2 pounds of bread! Best meal that dogs probably ever had!
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Cinnamon Rolls II

Reviewed: Feb. 17, 2010
This had a wonderful & well-received outcome. I used half bread flour & half AP (1 1/2 c. of each) as well as half brown sugar & half white (1/6 c. of each). I'm a cinnamon junkie so I used 3 tsp. it was perfect! I also added pecans (instead of walnuts) & raisins to sections of the roll so I had 4 varieties within the dozen (plain, raisin, pecan raisin & just pecan). Lastly, I used a whole tsp.of vanilla for the frosting & just added milk until I liked the consistency. I had to run out so I left them in the first rise (in the breadmachine) for over an 1.5hrs so it rose up the top of the machine - & punched down perfectly. While the dough rises UP the 1st ride it spreads OUT the 2nd rise. They're done when you see a steady golden brown across the whole pan. They were HEAVENLY & a hit with my picky culinary family:) Enjoy!
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Photo by twebby

Irish Cream Bundt Cake

Reviewed: Feb. 16, 2010
Awesome! Made for a New Year's party and it was a huge hit! I made a double batch and only used pecans on one for our non-nut fans. They both dropped out fine after greasing and flouring. I did follow RBFOUR's advice regarding the glaze but it was still wayyy to runny and unabsorbed. Next time (this weekend) I'm going to lessen the liquid for the glaze and let the cake & glaze cool longer. Otherwise it's a stickey goey (delicious) mess all over your cake stand - overflowing off the edges! I'll give you an update if it's less runny next time:) UPDATE: Tried several things with the glaze and still haven't found a perfect match. It was still quite runny with much less water and way to lumpy to be very pretty. I took a 2nd shot @ it with confectioners sugar and it did improve but not the glossy look I was aiming for. Although sifting might help I think I will just use a can of choc. frosting next time and melt/pour to simplify and make it prettier? *Always delicious though - a couple extra pecans on the outside jazz it up and it is a party favorite!
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Jalapeno Popper Spread

Reviewed: Feb. 7, 2010
Great! Made half a batch with low fat cream cheese and olive oil mayo... Big hit! Creamy and not very spicy - might amp it up a bit next time! Served with tortilla chips. Enjoy!
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Pie Crust IV

Reviewed: Jan. 13, 2010
Great recipe. I hate making pie crust so much but this wasn't bad at all. Added ice water one Tbs at a time and tossed lightly with a fork after each Tbs (it will start to bind into a ball) - ended up with 4 Tbs - held together nicely and still tasted delicate:) I used it to make Pie Crust Cookies, just brushed with butter, sprinkled with 3 Tbs of brown sugar and sprinkle with a mixture of cinnamon, ginger and cloves (you could also use apple /pumpkin pie spice) before popping into the over for around 10 min. a@400 degrees. MMMMMMM!! I can't stop eating them!
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Spinach Dip with Water Chestnuts

Reviewed: Jan. 10, 2010
YINGA! This is some dangerously good bread dip. I used 2 packages of Aldi's dry dip mix (cheaper than Knorr's [even for 2 vs. 1 pkg] but smaller packages) and served it at a housewarming party with pumpernickel cubes and French bread slices. Some tips: Your spinach can be defrosted quickly in the microwave, wring it out in a green kitchen towel lined with 2 layers of paper towels. Let your hubby twist and squeeze the heck out of it until it looks like algae;) I used 20 oz and it was tasty and a wonderful texture. Lots of "spinach-haters" really inhaled it! You can easily make this healthier by subbing olive oil style mayo and low fat sour cream - still outrageously good! You can sub reg. white onions for the green - I used one small onion - apprx. 3/4 c. chopped. Finally, I skipped the water chestnuts (dumb store nearby didn't have them) and it wasn't lacking at all - the onions added perfect crunch. MMMmmm now back to my prized leftovers:)
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Grilled Garlic Parmesan Zucchini

Reviewed: Sep. 15, 2009
Awesome way to use the abundance of zucchini during the summer! Quick easy and so tasty! I just made 4 slices for myself for a light lunch with some bread - awesome! I used country crock light instead of butter and cut down the Parmesan a bit and only had parsley in a jar, and just baked it at 350 for 10 minutes and then broiled for 8min and it was still GREAT. Perfect for spicing up boring microwaved zucc. Thanks AngieItaliano!
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Rhubarb Sauce II

Reviewed: Jul. 20, 2009
Yummy! Can be made with less butter and sugar for the health-concious:) Also don't worry too much about cutting the rhubarb - it will just boil down:)
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California Grilled Veggie Sandwich

Reviewed: Apr. 15, 2009
Delicious!!! We made this while it was still too cool out to grill so we spread the veggies out on a cookie sheet and baked them at 350 for about 15 minutes and then slid the bread in (with the mayo and feta on it) and cranked it up to broil for the last 10 or so minutes. The veggies were perfectly tender and slightly golden and the cheese was soft and the bread toasty. We used a hearty cracked wheat bread (heidelberg brand) and it was perfect! I also replaced the fresh garlic with the jarred variety and used extra yellow squash because we didn't have any zucchini. Finally, we replaced the red pepper with a green one and it was just as tasty!! Highly recommended - a great way to spice up your veggies!
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Italian Breaded Pork Chops

Reviewed: Jan. 6, 2009
Although I really like the idea and the basic ingredients here - it did seem to need quite a lot of tweaking. Our chops weren't even close to done after the recommended baking time and this recipe calls for about 3 times more breading than you actually need (big waste since it's contaminated by the raw meat.) I suppose the end-taste was alright but plan on making substantial changes in order to have a economical (and fully cooked!) meal. Thank you for the idea!
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Peanut Butter Cup Brownies

Reviewed: Dec. 3, 2008
MMMMMMM. I am a serious chocoholic and these were PERFECTO. I also followed the brownie box's instructions (Duncan Hines!) including oven temp (350). I used foil muffin liners (regular - couldn't find mini) and lightly greased them. They took about 20 minutes and were only leaving a bit of brownie on a toothpick test). I filled the cups a bit more than half (using a spring-loaded icecream scoop) and they cooked beautifully. It made 18 brownie cupcakes (one is plenty for a serving!). They rose up beautifully and had such a dreamy texture. Next time I want to try them with applesauce instead of oil (a better excuse to indulge). I decorated them with royal icing and sugar crystals in holiday style - so cute!! They are simple, yet pretty, comfort food - a new staple cookie for our family - my husband LOVED them too! A definite addition to the recipe box!
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Grilled Lemon Herb Pork Chops

Reviewed: Nov. 23, 2008
My husband really loved this marinade! We used "pork sirloin" (I'm a vegetarian so that term is as good as useless for me;)) and our handy dandy griddle (around 325 degrees for over 20 minutes). The pork marinated overnight. Plus we skipped the oregano and used the jarred minced garlic rather than fresh. He said they were great - thanks for the recipe - I'm slowly increasing my meat repertoire!
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Easy Whipped Cream

Reviewed: Nov. 23, 2008
I made this for on top of pumpkin pies in hopes of offering a fun alternative to plain ol' store-bought whipped cream. Turned out to be a poor choice for us - it was not sweet at all - tasted more like sour cream than whipped cream. After realizing that I gradually added almost another whole cup of confectioner's sugar but to no avail - still sour. It was the right texture however. I did used a chilled bowl and whisk for my KitchenAid with this recipe.
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