Caljane Recipe Reviews (Pg. 1) - Allrecipes.com (10314970)

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Chess Cake

Reviewed: Feb. 24, 2009
This is an easy to make cake, very tasty, and it is impossible to taste the cake mix. One of the very few cakes in my recipe box that are not made from scratch - and nobody can tell! However - I reduce the confectioners' sugar from 4 cups down to only 1 1/2 cups and the cake is still borderlined too sweet for most people I had taste it - and even for me. Since I really like sweet (sugar does not get old in my house!) I can not imagine how "normal" people can enjoy this cake with the full load of sugar!
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5 users found this review helpful

Worth County Deer Jerky

Reviewed: Nov. 24, 2008
WARNING - : an oven temperature of 250 degrees Fahrenheit will cook the meat rather than dry it. 150 to 160 degrees is the temperature usually used for dehydrating in an oven, which usually takes 4 to 8 hours.
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23 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Sep. 7, 2008
*huh* I do not know if I may did something wrong but this did not taste at all like the comforting Sauce Hollandaise I know from home (Germany). It was more like a buttery eggsauce and pretty bland.
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2 users found this review helpful

Rich and Creamy Roasted Eggplant Soup

Reviewed: Sep. 7, 2008
The soup was good but not worth all the work that went in to it. There can be better results with less effort. Generally the chicken broth base mixed with any vegetable and smoothed with heavy cream makes a great soup.
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2 users found this review helpful

Chess Cake

Reviewed: Sep. 6, 2008
This is a great treat and a permanent item on the menu for the guests - which means I make it at least every 10 days :) However - I wished there would be a rating with "5 stars after little alteration". I had to cut one star off because 4 cups of powdered sugar are way too much. I use only 1 1/2 cups but there are still guests that think the cake is too sweet. I, on the other hand, have a sweet tooth (I can eat sugar cubes like a horse ;) ) and think it is just perfect with the reduced sugar. And - be aware: 1 hour baking time will burn the cake. Better check after 35 to 40 minutes if top is already browned.
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7 users found this review helpful

Pork Marsala

Reviewed: Aug. 21, 2008
Delicious and a keeper in my recipe box! I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.
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194 users found this review helpful

Easy Pie Crust

Reviewed: Mar. 16, 2008
I love this easy-made pie crust recipe and use it for quiches or some homemade fruit bakes. Saves all the fuss with rolling out a crust ... :-)
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2 users found this review helpful

Onion Rings

Reviewed: Mar. 16, 2008
These onion rings were gone faster than I could fry them up ... honestly, the first whole batch went in my belly while I was still cooking. I used pancake batter mix but substituted beer for water and added some spices - just what I came across: lemon pepper, garlic powder, paprika, ... - I don't think that there are any limits :-) Great recipe, thanks for sharing!
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4 users found this review helpful

Apple Sticky Buns

Reviewed: Mar. 16, 2008
Delicious! The apples add exactly the little tangy moisture I miss in the usual sticky bun recipes. I halved the recipe since we are only two eaters ... however, hadn't any problems to eat half of it - which makes me thinking that there are only 8 servings in the full recipe ... Only change I made was to roll my little dough balls in the hot butter-sugar-mix to get the flavor all through. Had to let the dough rise for 1 hour because it didn't double in 30 min.
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11 users found this review helpful

The Best Lemon Bars

Reviewed: Sep. 21, 2007
This is a repeater on my menue, if I didn't make it for ten days I start to get complains. This should say enough - delicious lemon bars and a crowd pleaser. Very few people that do not like it. I add 1/2 teaspoon lemon extract to the bottom and substitute 1/2 cup bottled lemon juice and 1/2 teaspon lemon extract for the fresh lemons for convinience.
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10 users found this review helpful

Herb, Garlic and Bacon Pork Loin

Reviewed: Sep. 21, 2007
I used the hints from other reviewers and this roast found it's regulary place on my menue. I brine the meat (just soak it in salt water for a few hours, drain and wash salt water off), otherwise it gets a bit dry. I also use only dry herbs since we don't have fresh available. Reduce the liquid by almost half - it is still plenty unless you make gravy with it and like your meat drowning. Bake coverd until meat temperature is around 145, then broil until the bacon is crisp. Very very tasty meat with the herbs, only the onions are sometimes a bit difficult to sell but I love them and don't mind to eat them alone ;-)
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25 users found this review helpful

Lemon Pepper Zucchini

Reviewed: Aug. 11, 2007
Very easy to prepare and very tasty. It is one of my standard vegetable side dishes and I rarley have left overs. I usually prepare 8 zucchini for 15 to 20 people but only double the lemon pepper asked for - it has still plenty of flavor. Cooking time goes up if the baking pan is overfilled, though, and I usually bake it 20 minutes, turn with a spatula and cook another 20 minutes.
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2 users found this review helpful

Fruit Cocktail Cake VII

Reviewed: Aug. 11, 2007
This recipe was not a success at all. I made it twice for 15 to 20 people. Most of my guests did not like it but one or two of them just loved it - I guess it's a cake that you either hate or love but not a general crowd pleaser. Since I prefer recipes that are liked by a wider range of guests I will not bake this again.
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12 users found this review helpful

Gravy Baked Pork Chops

Reviewed: Jul. 8, 2007
This dish was, even with some browned onions added, very bland. The meat was tender and the preparation easy - this is what earned the stars. Other than that very forgetable. Unfortunately I have no ideas how to get more taste in it without changing the recipe completly.
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1 user found this review helpful

Lemon Lover's Pound Cake

Reviewed: Jun. 7, 2007
I cook on a guest ranch for 20 to 30 people and make this cake at least twice a week. It is always a hit with all my guests. I did not use the glaze, though, and I don't think this cake needs one to begin with. It tastes great and has the perfect sweetness and consistency. No add-ons or changes necessary unless you use it as a base for different flavoured cakes like I do. I substitute the lemon with coffee and 4 tablespoons cocoa powder for a chocolate pound cake or add 1/2 cup of ground almonds, 1 tsp almond extract and 1 tsp vanilla extract for an almond pound cake. This cake freezes very well too.
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216 users found this review helpful

Tuscan Bean Salad

Reviewed: Jun. 7, 2007
I didn't have the patience to prepare with dry beans but used canned white kidney beans (all I had), drained and rinsed. I omitted the celery (personal taste) and had to use plain mustard and dried parsley but - *gee* - this was a great salad and not a bit bland as another reviewer suggested. My guests, usually very skeptical with ready prepared salads, dug right in. Will definitely make again! Thanks for the recipe :)
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14 users found this review helpful

Tomato Cucumber Salad

Reviewed: Jun. 7, 2007
Sorry for the low rating. I love tomatoes and cucumbers, but this salad was very bland. Maybe some olive oil would have helped as another reviewer here suggested. However, I wouldn't try again but return to an Italian version with balsamic vinegar, olive oil, pepper, salt, basil and a dash of sugar.
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4 users found this review helpful

Ricotta Cheese Cake

Reviewed: May 30, 2007
Very easy to prepare and great, moist taste. I used only half the sugar in the ricotta mix and divided it into a 9 inch and 8 inch spring form which worked great. I only wished it would have been mentioned that the cheese mix sinks to the bottom while baking. I didn't know that and I was shocked twice - first when I saw that the cake got much darker than I expected (in my oven I usually have to bake longer than a recipe states) and second when I took it from the spring form and the bottom felt soggy and wet. I actually tried to dry it on a wire rack for several hours :) Since it was still soggy before serving I had to cut a piece in the kitchen before giving it to the guests because I wanted to avoid serving a soggy cake. What a surprise - I called it "upside-down Cheese Cake" when I served it :) I’m not sure if the expensive Ricotta adds more to the taste than just using plain cream cheese, though.
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3 users found this review helpful

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