Victoria T. Recipe Reviews (Pg. 1) - Allrecipes.com (10443362)

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Victoria T.

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New York-Style Cheesecake

Reviewed: Feb. 21, 2013
I had to use almost twice the butter to get the crust to stick, and I think I should have used a couple more Tbsp (so, about a stick), as it fell apart when I cut it. Flavor was very good; I didn't use the lemon/orange juice. Texture was great too. I followed the directions about leaving it in the oven, turned off, and it still split, but not as bad as Chef John's in his video. Overall, quite happy and this will be my go-to cheesecake recipe from now on. I look forward to trying it with the citrus juice next time.
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Peach Cobbler VI

Reviewed: May 4, 2012
This was a great cobbler. The dough/crust was a little chewy and the center didn't get done before the edges were dark. I'll be using this again, though, as hubby liked it a lot!
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2 users found this review helpful

Applesauce

Reviewed: Oct. 12, 2011
This makes a delicious apple sauce!
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4 users found this review helpful

Baked Potato Soup I

Reviewed: Sep. 5, 2011
This turned out fabulous. I used the bacon and cheese as garnish because I prefer crunchy bacon, and hubs likes less cheese. Also, I used a hand blender to create a creamy soup by breaking down the potatoes. Flavor and proportions were great, though!
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2 users found this review helpful

Cabbage Roll Casserole

Reviewed: Sep. 5, 2011
I did not care for this. I'm not a big cabbage fan, but even my husband, who generally likes it, didn't like this dish. It took us a week to eat the leftovers.
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3 users found this review helpful

Granny's Ice Cream

Reviewed: Jun. 16, 2011
I made this ice cream last week with my husband. It was very easy to make, but it took way more than 2 hours to freeze it. (Could be my freezer, though.) I put it in the freezer and stirred every 30 minutes for 4 hours and it still wasn't done. So, we went to bed (so I didn't stir it anymore) and when we woke up it was frozen. It was a tad crystallized because of not stirring, but it tasted pretty good. We just did vanilla.
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3 users found this review helpful

Red Velvet Cupcakes

Reviewed: Jun. 16, 2011
I made these cupcakes yesterday and thought they were pretty good. I halved the recipe to make 15 cupcakes, and it worked out. When making the icing, I thought it would be enough, so I added a splash of milk (probably not even 1/8 of a cup) and then added more powdered sugar than called for. I also wanted it thick enough to use a piping bag to put on the frosting, so I added more sugar for that reason as well. All in all, they came out pretty good. They aren't super chocolately, but do have a very nice flavor. The icing has too much vanilla though--I'd probably use only 1/4 of what's required if I were making a full recipe.
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Never Fail Biscuits

Reviewed: May 9, 2011
I always make these biscuits now. I used to use the recipe on the back of the Clabber Girl Baking Powder can, but didn't like that it used shortening. This one, thankfully, uses butter. I've probably made these 10 times, at least, and they come out well. I have had a problem with them being too crumbly, but I've never rolled out the dough and cut it--I just knead it in the bowl and then pull off biscuits and shape by hand. Edit: I've now figured out how to get nice, non-crumbly biscuits. It helps a lot to actually roll out the dough, but if, in the morning you are like me, that's too much work. If you "beat" the dough in the bowl about 25-30 times, really mashing it down and kneading it very well, and then break off and hand-roll/pat the biscuits out, they come out well. If you are having trouble with flat/life-less biscuits, use self-rising flour in place of all-purpose. I have the best success with half of each!
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Glazed Lemon Bundt Cake

Reviewed: May 9, 2011
I LOVE this cake! I've made it twice now, and have added it to my real-life recipe box. I don't own a bundt cake, so both times I've made it in a regular round cake pan. First, I used a 10 inch diameter pan, and the second time I used an 8 inch diamter pan--it was a close call in the smaller one, and it almost overflowed but didn't. Some people have said in their reviews the cake wasn't lemon-y enough for them--it is definitely a lemon cake. It's not sour, punch-you-in-the-face lemon, but it's definitely a LEMON cake. And the glaze... oh the glaze just makes it even more moist and wonderful and delicious. If you make the recipe as is, don't change anything, you will enjoy the product. It's great with coffee in the morning. If you make it once and think it isn't lemony enough, then try adding lemon juice to the cake or a bit more lemon extract--but definitely try it first without any changes! Numerous people have eaten this cake and all have loved it.
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3 users found this review helpful

Annemarie's Lemon Bars

Reviewed: May 9, 2011
This recipe is really great--I've used it twice. The first time, I followed the recipe exactly. My only problem with the bars was that they fell apart. The crust wasn't sturdy enough for the heavy filling on top. The second time, I made the crust wetter so that it baked into a firmer crust, but the filling on top was too wet. If I do it again, I will make the filling stiffer.
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2 users found this review helpful

Slow Cooker Homemade Beans

Reviewed: May 9, 2011
I made these homemade beans for a small Mother's Day celebration with my in-laws. I followed the recipe exactly and everyone thought they were great. I would probably make these again, but I'd change two things. First, I didn't soak the beans overnight, so I boiled them for one hour--but a lot of the beans were still on the crunchy side. So, I would probably boil them for an hour and a half or two hours--or just be certain I soak them overnight. Second, I didn't like the pork/bacon to bean ratio. I thought there was too much bacon. Next time, I'll probably only use three slices of bacon instead of six. But the flavor of the sauce was great, and it was very easy. And, it travels well.
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Banana Banana Bread

Reviewed: May 9, 2011
I really loved this recipe. I followed the recipe exactly and had a loaf of moist, sweet banana bread. Mostly, I like that this recipe uses real butter instead of shortening!
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1 user found this review helpful

Quick and Easy Apple Muffins

Reviewed: Jan. 11, 2011
Great muffin recipe! This recipe makes more of a cake-like muffin; they are quite dense, but very, very good. They aren't too sweet like the packaged muffin mixes. Yum!
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4 users found this review helpful

Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Dec. 11, 2010
Set on Low on the crockpot overnight, this recipe burned all around the edges. And the part in the middle that wasn't burnt had almost no flavor at all. If I try this again, I will probably add about 1/2 brown sugar and will only cook it on Warm overnight or will cook it for only 2 or 3 hours on Low and then refrigerate for breakfast the next day.
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2 users found this review helpful

Spicy Pasta

Reviewed: Dec. 11, 2010
I thought this pasta was too dry and not all that spicy. I made it as per the recipe, then decided to add another can of diced tomatoes along with some crushed red pepper flakes and some curry powder. We ate this with shredded grilled chicken, and I think my husband liked the chicken better than the pasta.
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6 users found this review helpful

Traditional Macaroni and Cheese

Reviewed: Dec. 11, 2010
This was a good recipe. My husband liked it a lot, but I will probably make the following changes next time: More cheese (probably 3 cups), more noodles (probably 2 or 2.5 cups), and I probably won't bake it... it tasted better before it was baked, I thought.
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56 users found this review helpful

Italian Chicken Marinade

Reviewed: Dec. 11, 2010
A great recipe. The chicken came off the grill incredibly tender and more moist than I've ever had chicken. My husband is still raving about this chicken and we'll probably have to grill our chicken using this marianade from now on!
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4 users found this review helpful

Winter Lentil Vegetable Soup

Reviewed: Dec. 5, 2010
A wonderful dish. I made this in a slow cooker, and it had to cook on high for about 8 hours. I accidentally used 2 tsp of curry powder instead of 1, but everything else was exactly as per the recipe. I loved it, and so did my husband. I did have to precook the lentils as the recipe says, but I did that while chopping all of the veggies. Great recipe, thanks for sharing!
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1 user found this review helpful

B.L.A.T. Wraps

Reviewed: Jun. 21, 2008
This was really good. I changed it up a couple of ways. Instead of using ranch dressing and diced avacado, I used spicy guacamole. It was really spicy, but really good. I also tried frying it. If you wrap it up like folding two ends in, and the nfolding the others over it, you can slide a toothpick (soaked in water) in to hold it together. Then, coat the bottom of a skillet in olive oil and put it on LOW heat. If you get it scorching hot in will burn in less than 2 seconds! Then, just drop in the little bundle and let it brown, flip it and let the other side brown. When you take it out, you can remove the toothpick and it will stay together. If you brown it, you can more easily wrap it in plastic and have it for lunch another day. :)
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