DelightfulDines Recipe Reviews (Pg. 1) - Allrecipes.com (10475343)

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Best Egg Rolls

Reviewed: Sep. 29, 2011
I am giving this 4 stars instead of 5 simply because it sounded just a bit to blan for me. I changed the recipe to my liking but cannot rate this recipe for my creation. This recipe however is a great starting point for those who have never made egg rolls before.
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3 users found this review helpful

Plum Jam

Reviewed: Sep. 17, 2011
Hello everyone, I am the submitter of this recipe. I just wanted to make a little note, depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness, therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy!
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177 users found this review helpful

Simple White Cake

Reviewed: Jun. 18, 2011
It was tough coming up with the perfect review for this recipe. I have been searching everywhere for the perfect white cake recipe. This recipe has a YUMMY taste & really does remind you of a sugar cookie, however the appearance just is not appealing to me. They didn't necessarily fall, but they dont keep their shape once out of the oven. I am a cupcake expert and when using this recipe I was hoping for a puffy cupcake, didnt happen though. Despite trying 4 variations to make them rise, i just couldnt do it. If you will be covering it with lots of frosting then this is a good recipe, if you care about appearance then it doesnt work out so well. My advice for that perfect cupcake, use the recipe on this site for crazy chocolate cake, just do not add the cocoa and add more vanilla oh and use about another 1/4 cup of flour to make up for the baking cocoa. I also added a little almond extract for flavor.
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4 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Jun. 18, 2011
These cookies are very delicious. They really need to be watched when baking them though because if you over bake them then they come out crispy, which I prefer my cookies chewy. I even underbaked them in hopes they would continue cooking on the pan, didnt work out so well. The trick is finding the perfect baking time for your oven, bake them until they look like you want to give them just 1 more minute, slightly set in the middle. Remove them from the pan right away and cool. These cookies only hold up for about 2-3 days. They taste best warm!
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2 users found this review helpful

Sloppy Joes II

Reviewed: Mar. 5, 2011
If I could give this a rating of 0 I would! Both my husband and I disliked it and then was suprised to see that our 7 year old and 1 year old disliked it as well. This recipe is WAY to sweet and I even cut back on the brown sugar. I was hesitant to use ketchup because I normally use tomato sauce, which is more traditional. I even tried fixing the sweetness by adding 1/2 can tomato paste and some water but nothing helped. I nearly gagged and couldnt believe this recipe got such high reviews.
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3 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Jan. 31, 2011
This is a good recipe. Kind of bland but its easy and has a nice flavor for the most part. The only difference I made was I used fresh onion and extra fresh parsley. I would probably use this recipe again.
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3 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Jan. 31, 2011
This is a pretty good pumpkin pie recipe. I always add extra spices to it because I like my pie full of flavor. I find this pie kind of average. To make it extra special I suggest doing something to it to make it shine more. Like using a spiced crust or something. I would use this recipe again only because it is simple and can be modified any way.
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8 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jan. 31, 2011
I made these cookies just like the recipe and they came out perfect and delicious. They are moist and chewy with a nice light crispy edge. I baked them at 375degrees for 9 minutes, just until they are a bit underdone and then let them sit on the pan for 2 minutes and removed. I split the dough into thirds and made plain, with raisins and with chocolate chips. Refrigerating the dough helps with even cooking and also helps blend the flavors. I did not press the cookies down because this step really isnt necessary. Before making ANY changes to this recipe I highly suggest you try it as is. I do not find them too sweet, they are perfect. If you follow the directions and dont make any changes then you will come out with the BEST oatmeal cookie. I used parchment paper because greasing the pan usually gives the cookies a dark bottom. Thanks for the great recipe!
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1 user found this review helpful

Roasted Rack of Lamb

Reviewed: Nov. 28, 2010
I would really give this 10 stars if I could. It has been years since I have had lamb and was uncertain how much I would still like it and turns out I still LOVE it! This recipe is very simple to follow but the taste is just out of this world. I was hesitant about the salt because of reading others reviews but I cut back a bit anyways on the lamb itself before searing it. I added extra pepper and garlic and used dried rosemary and all turned out perfect. I cooked it to 130 and then covered it for 5 minutes and came out rare/medium rare. Do not be worried about the mustard if you arent a big fan, you can barely taste the mustard. I will definately be making this again and again!
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17 users found this review helpful

Manicotti Italian Casserole

Reviewed: Sep. 24, 2010
This was an excellent dish. I wouldnt call it manicotti though because it uses rigatoni noodles first of all and second manicotti is a stuffed shell. Anyways this tasted great. I didnt add mushrooms and i added onion, garlic and olives to mine. I made this recipe just like it states and i wouldnt change anything about it.
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0 users found this review helpful

Coconut Macaroons III

Reviewed: Sep. 24, 2010
I had high hopes for these cookies because they sounded great and even when I made them the dough was pretty good and it had a nice firm texture to shape easily and it held its shape while cooking. The main reason why I do not like them is how they baked and tasted after. I tried 3 batches each baking at different amounts of time and they took a very long time to get the center fully cooked and by the time it was cooked on the inside it was overcooked on the outside. When I tasted them they werent too bad if you like a gooey super sweet and kinda odd texture to your cookies. Not gooey like chocolate chip cookies but kinda off putting for sure. I was looking for more of a classic macaroon cookie that are chewy.
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Special Buttercream Frosting

Reviewed: Sep. 24, 2010
This recipe makes a lot of frosting so if you need it just to decorate a 9 inch double or rectangle cake then i would suggest cutting it in half. This frosting is actually quite tasty and not too sweet like I thought it would be. It has has great texture and works perfect for decorating :) I had a bit of raspberry extract to mine for a nice flavor
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3 users found this review helpful

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