RESONNANT Recipe Reviews (Pg. 1) - Allrecipes.com (103829)

cook's profile

RESONNANT

Reviews

Menus

 
View All Reviews Learn more

Cornish Game Hens with Rice Stuffing

Reviewed: Apr. 23, 2015
I am going to give this 4 stars until I make it again. The hens were amazing, however the rice didn't turn out. I doubled it so used 2/3 cup wild rice, 2 cups chicken broth, 1 tsp salt. It was too salty, the rice didn't fluff. Instead it sat in an oil slick in the pan, and didn't soak up the broth. I'm hoping to cut down the saltiness of the rice with some lemon after the first 30 minutes are up. I basically drained the rice and stuffed the hens. I reserved the rice water/butter to pour a bit over the hens while cooking. Again, not sure what I did wrong but 'next time' I will probably cut the broth down to 1 1/4 cups when I double the wild rice.
Was this review helpful? [ YES ]
0 users found this review helpful

Angel Food Cake III

Reviewed: Dec. 22, 2014
The cake turned out Superb! My cake fell out of the freaking pan when I inverted it! My son said it tastes like a delicous marshmallow from heaven but the entire cake is in a heap and broken to smithereens. I'm still using it but where did I go wrong? It's they typical 10 inch tube pan. ARGH! UPDATE: When you make this the first time, don't listen to the person who says to only cook it 35 minutes... The reason the cake falls after being inverted (I found out) is because it isn't done. The Pro's say it's better to overcook and Angel Food than under cook and that's exactly what happened with mine.
Was this review helpful? [ YES ]
0 users found this review helpful

Black Magic Cake

Reviewed: Oct. 27, 2011
I have been making this cake for over 35 years. Same results, same raves. Periodically I'll put in a cup of mini chocolate chips, but really it needs no other changes. It's perfection every time.
Was this review helpful? [ YES ]
3 users found this review helpful

Squash-Apple Bake

Reviewed: Sep. 28, 2011
Oh gosh - ok, I doubled the recipe because I had a big squash and used maple syrup in place of the brown sugar and omitted flour (due to the gluten) and it turned out superb!
Was this review helpful? [ YES ]
3 users found this review helpful

Jamie's Minestrone

Reviewed: Feb. 21, 2011
Been making this for years. Superb. I'm happy to see so many new reviews and fans. I'm about to break a 21 day Master Cleanse using this soup, but omitting the beans, pasta and cheese. I like the idea of adding more veggies. I never use water, I increase the chicken broth to 4 cups and it comes out divine.
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by RESONNANT

Cranberry Swirl Coffee Cake

Reviewed: Jan. 16, 2011
This is SOO good. I didn't have sour cream so followed another reviewers advice and used buttermilk instead. Other than that followed the recipe to the T. Delicious, moist, flavorful. Oh, also didn't use walnuts due to a rancid walnut issue over the holiday season and still it turned out fantastic. I will make this again and again.
Was this review helpful? [ YES ]
2 users found this review helpful

Crustless Pumpkin Pie

Reviewed: Jan. 6, 2011
Sometimes you feel like a nut. So, partly out of rebellion that holiday 'food' was over - and due to the glass of wine I was sipping (I can't hold my liquor) I came here looking for a crustless pumpkin pie because I had a can left and By Golly I was gonna use it! By the way - wine and cooking CAN be a bad idea... I followed the tips and placed everything in my Vitamix, was getting ready to whirr it all up and remembered I had cream cheese in the fridge. So I cut the cheese in half and threw it in the Vitamix. Then I remember I had extra nuts so I buttered the pie pan, reached into a bag of brown sugar with bare hands (no one will know) and sprinkled nuts and brown sugar on the buttered bottom. Whirred it all up and poured it into the pie pan. 60 min later I turned off the oven and left it in for another 10 and WAALAA! Turned out perfect - took a bowl into the living room and sat down. The newscaster on TV was noisy so I'm thinking "Shhh! Nobody talk please. I'm trying to eat this pie. Geez".
Was this review helpful? [ YES ]
7 users found this review helpful

Pumpkin Cake I

Reviewed: Nov. 23, 2010
Amazing, and I followed the 1/2 cup oil, 1/2 cup applesauce. The cake was so full of flavor and moist. The *First cake I made didn't rise and I noticed this about halfway through the baking - it was then that I realized I never added the baking soda! I let it finish cooking and although it came out half the size, the flavor was fabulous. I'm going to use it in my 'pumpkin muffin stuffin'. :)
Was this review helpful? [ YES ]
7 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Nov. 21, 2010
This is supberb. This is my 2nd time making it in 4 days. I love chard and this is by far one of the best recipes using it.
Was this review helpful? [ YES ]
2 users found this review helpful

Pumpkin Bread

Reviewed: Dec. 16, 2008
Addendum: Changed to 2 tsp of soda and this worked perfectly, no sunken middles. Also in one loaf I added 1 cup of chopped pecans and about 3/4 cup dried cranberries. It's OH SO Purdy. And the house smells divine. Although the other ones turned out sunken, they tasted great.------------------------------------------- I'm not sure why this works for some and not for others, but mine sunk in the middle and it was extremely disappointing after reading all the great reviews. I looked at other pumpkin bread recipes here and NO one uses 1 TABLESPOON of baking soda. I think that's a typo. Another popular pumpkin bread recipe makes 3 - 9x5 batches and only uses "1 tsp of soda". Kudos to those of you who got it to work without tweaking anything. :) I might try it again with less soda. It probably raised too fast without having enough substance to hold it up per the 1 TBLE of soda. Less might work better.
Was this review helpful? [ YES ]
4 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 14, 2008
These are amazing! My first time making them and they turned out *perfect*. I decided to double the batch because they looked so cute. I added 1/2 cup mini chocolate chips to the 2nd half of the batch. Mmm mmm delicious. What a great idea. You don't need to add any extra peppermint - the crushed candy is just right - seems like adding any would make it too overpowered with mint. Someone mentioned they left their egg whites out at room temperature. You don't want to do that. Egg whites always have to be cold. And make sure you don't get any Yolk in the whites or they won't whip up like they're supposed to. I let them sit in the oven with the door ajar when they were done, for 90 minutes. I used parchment paper instead of foil and they came right up. While putting them away I kept popping "just one more" in my mouth. haha 5 Stars. :)
Was this review helpful? [ YES ]
1 user found this review helpful

English Walnut Date Cake

Reviewed: Dec. 6, 2008
This cake is absolutely amazing! I had my doubts while mixing the ingredients because after adding the yolks it stayed quite dry. Next up were the egg whites and THEN it all made sense. It began to stick together. I didn't press it all together or pat it down in the pan but I think I'll do so next time. I followed the recipe exactly and didn't change anything. This is such a simple recipe but wonderful and old fashioned-ish.
Was this review helpful? [ YES ]
20 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Nov. 3, 2008
I had high hopes for this recipe based on the other reviews but honestly no one I made this for liked it. It's not that it wasn't moist and sweet because it was. None of the other bad things manifested in this cornbread either - it was just blah. I used a 7oz can of chilies because we really like chilies. It wasn't "cornbread-y" enough, more like a cake and that's not what I was looking for. My family said they preferred the old standby cornbread I usually make (and we're pretty adventurous food-wise). So the quest continues.
Was this review helpful? [ YES ]
3 users found this review helpful

Pie Crust IV

Reviewed: Nov. 2, 2008
I'm a good cook - but I lose almost every battle with pie crust until now! After throwing away a batch of pie crust from a previous recipe (what a mess) I tried this one and hoped. Sure enough it was manageable and didn't fall apart when I tried to make lattice pieces. Beautiful. I followed the advice of other reviewers and used "cold" water, 1/2 butter, 1/2 shortening.
Was this review helpful? [ YES ]
2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 1, 2008
Guess what I forgot to add? When the recipe printed the 2tsp of baking soda ended up on the same line as 3.5 cups of flour and somehow I totally missed it. I kept thinking how odd there wasn't any baking soda and then I looked again. !@##$! So 13 minutes into baking, I took each (2) pan out of the oven and sprinkled 1 tsp of soda on each and ran a fork through it to mix as well as possible. 35 minutes left to bake and there's no telling what will happen. I'm giving it a 5 because I'm a follower and everyone else did. :p Alright - addendum: turned out amazing. Then I made it again but this time I used 30 oz of pumpkin. Why? Because I wanted to remain consistent with making errors. I scooped out about 10 ozs and ya know what? Both batches turned out *Perfect*. hahaha
Was this review helpful? [ YES ]
2 users found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 29, 2008
These are hilarious and that's why I had to make them. Ok I did what others said; I used 1/2 cup criso and 1/2 cup butter. Used Strawberry jam with the almonds prior to baking (thus saving a step at the end) and baked them for only 20 minutes. They turned out perfect. I had a taste tester say she thought they were great! It is sort of CREEPY taking them off the baking sheet because they do look so much like gorry fingers. A few will adorn the top of a cheesecake I'm taking into work tomorrow. I just love this place.
Was this review helpful? [ YES ]
2 users found this review helpful

Indian Tandoori Chicken

Reviewed: Oct. 16, 2008
I took my first bite and felt like Steve Martin in the Pink Panther the first time he tasted a Hamburger. The flavors don't mess around - Wow! Delicious. I did the same as another reviewer stated. I broiled for 10 -12 minutes on each side. Flavor is the name of the game here. The chicken is so juicy. Food doesn't have to be boring! I love this place. :)
Was this review helpful? [ YES ]
3 users found this review helpful

Lamb Tagine

Reviewed: Oct. 15, 2008
This was good - but it's missing something. I've never had or made Lamb Tagine so I don't have anything to compare it to, but it needed something else flavor-wise. I would probably make it again because of the spices used. Perhaps someone whose Indian food savvy can chime in with a recommendation.
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States