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Elizabeth's Extreme Chocolate Lover's Cake

Reviewed: Jan. 11, 2009
I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, here's what I did: 1. always grease and flour your baking pans, then place parchment paper in them, and grease and flour (use cocoa for a chocolate cake) the paper. My cakes never stick when I do this. 2. The butter to sugar ratio in this recipe is low, it just won't cream. This is no big deal, the cake will still turn out well. Just go ahead and add one egg and then begin creaming. 3. Beat the butter/sugar/egg mixture at least two minutes, then add another egg, beat two more minutes, add the third egg, beat at least two more minutes. 4. This recipe will fill 3 9-in. cake pans if each one is filled slightly less than halfway. This makes an impressive looking cake when ganache and frosting is spread between each layer. 5. To make the ganache, boil the cream over medium heat, then add the chocolate chips, lower the heat, and whisk briskly until smooth. 6. This recipe's buttercream frosting is good, but unnecessarily complicated. Just cream the butter, mix the cream, vanilla and chocolate together,alternately add it and the confectioner's sugar to the creamed butter, then the cream cheese. I found the frosting too thick, so I added 3 tbs. milk. I left out the egg yolk completely. 7. Cake assembly-pour the ganache in the center of each layer, then carefully spread it just to the edge. Chil
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200 users found this review helpful

Italian Cream Cake I

Reviewed: Jan. 9, 2009
I am the baker at an Italian restaurant, and I made this cake for my chef and coworkers. It got rave reviews. It was moist, tender, and delicious. I did leave out the walnuts per one cook's request, but most of us thought it would be even better with them. I also added toasted coconut to the top for a prettier presentation. We thought that added great flavor to the cake.
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3 users found this review helpful


Reviewed: Dec. 14, 2008
Delicious! I followed the recipe precisely, though I was concerned that the anise might be overwhelming, and I am not a fan of the flavor. However, these cookies are a great balance of flavors, light, not-too-sweet, crispy, and just enough anise to flavor it.
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0 users found this review helpful

Lorraine's Club Sandwich

Reviewed: Feb. 7, 2008
not enough meat, too much bread
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2 users found this review helpful

Broiled Herb Butter Chicken

Reviewed: Dec. 11, 2007
I followed the recipe as written, but it didn't turn out as well as I'd hoped. The chicken was bland and a bit dry on the edges. I also didn't care for the butter flavor, but I usually use olive oil. Broiling caused a lot of smoke, and the end result wasn't worth the trouble. This is a good recipe to tweak, though, so the next time I made it, I replace the butter with olive oil and mixed it with double the amount of garlic cloves (crushed). I then pounded the breasts to a uniform thickness and marinated them in the oil and garlic mixture for 30 minutes at room temp. I then used fresh herbs but doubled the amount except for the rosemary (used recipes's original amount as I'm not a big fan of rosemary) and added that to the chicken marinade and mixed well. I wrapped the chicken in aluminum foil and baked at 350 for 20 minutes, then opened the foil and broiled on high (my oven doesn't have broil temps, just high or low) with chicken on top rack to add some color. I then squeezed fresh lemon juice over the chicken just before serving. With my changes, I would give this five stars. The chicken was VERY juicy, and almost fall-apart tender. The lemon juice "brightens" the flavor. Garlic is a great tenderizer, and the marinating really gives it time to work, resulting in juicier, more tender chicken.
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308 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Sep. 5, 2007
I have my grandmother's chocolate pudding pie recipe, well HAD it, and couldn't find it today when my 10-year old son and I wanted to make it, so I looked on Allrecipes. Found this one and made it as the ingredient list is the same, just different proportions. It is very, very good. I baked a pie crust and poured the warm pudding into it; am waiting for it to chill. But, as I doubled the recipe there was a good bit leftover and son and I have tried it. This is almost exactly the flavor of the recipe I've lost! I'm so happy and son is too! Chocolate pudding pie is a three-generation family favorite for us, so I am really picky about how I make it. This recipe is smooth, creamy, not too sweet when made properly. Be sure to cook over MEDIUM heat and don't get in a hurry after it boils, give it a few more minutes. Put plastic wrap on it to avoid the "skin."
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140 users found this review helpful

Authentic Thai Cashew Chicken

Reviewed: Aug. 12, 2007
I've made this twice. First time followed the recipe except added the veggies at the end as I like them very crisp, would rate a 2 or 3. Never had Thai food so can't comment on that, but there wasn't enough sauce for me and it was a bit bland. Second time, followed tips in other reviews; added a pinch of red pepper flakes, 2 Tbsp peanut butter, juice of one lime, used baby portobella mushrooms, carrots, endamame, onions and fresh garlic(3 cloves, crushed). Also doubled sauce. WOW! Much better, now rate it a 5. I love jasmine rice, so now I have a great Asian-inspired meal.
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6 users found this review helpful

Yakisoba Chicken

Reviewed: Aug. 6, 2007
I prepared this dish exactly as the recipe states and thought it quite good. I will make it again, adding more vegetables as that is my personal preference, and if that makes it less "authentic," so be it.
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2 users found this review helpful

Linguine with Fresh Tomatoes

Reviewed: Jul. 7, 2007
I prepared this dish EXACTTLY as the recipe states (I don't think you should rate a recipe that you didn't follow, it doesn't seem fair to the submitter of the recipe). ANYWAY, it is excellent!I have lots of fresh tomatoes and basil in my garden; this recipe blends the flavors well and is light enough for a hot summer day. It's definitely a keeper.
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19 users found this review helpful

American Apple Pie

Reviewed: Jun. 26, 2007
I was excited to try this recipe after reading all the rave reviews, and I'm sorry to say I was VERY disappointed. I used my own piecrust recipe, but otherwise followed this recipe exacttly. The raisins were out of place, and there was not enough sugar or spice for me or my family, which is too bad, because we all love good pie. I definitely will NOT make this again.
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8 users found this review helpful

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