omigodshoes Recipe Reviews (Pg. 4) - Allrecipes.com (10485554)

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Pesto Sauce

Reviewed: Jun. 29, 2008
Yum!!! I would use less oil next time. First day was strangely tart. But, once it mellowed in the fridge for a day or two, this was delicious. Also... incredibly easy to make.
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Old English Cream Pie Filling

Reviewed: Jun. 29, 2008
It made SOOOOOOOO much custard! I was using it as a cake layer and had a TON of it left over. It also was just OK on its own... with cake or pastry, it is delicious. Maybe I'm just not a huge pudding fan. Would give it 3.5 stars, but can't on this rating system.
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Cake with Buttercream Decorating Frosting

Reviewed: Jun. 29, 2008
Wow! I didn't think I'd need 3 POUNDS of confectioner's sugar, but I really did use all of it. Maybe next time find a way to incorporate cream cheese... but, this was good as is. The ideal temperature to work with it was hard to meter: too cold=too hard to spread, too warm=melty mess, just right temp=didn't stay there for more than 20 minutes. Don't know how to fix that... but, could be because my house was hot!
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12 users found this review helpful

The Best Chocolate Cake You Ever Ate

Reviewed: Jun. 29, 2008
This turned out incredibly moist! The cinnamon adds a nice spice and made for a very unique cake. I cooked it for 20 minutes, but I think next time I will extend that a little bit if I'm going to cut it into a layer cake like I did this time. Along with buttercream frosting, old english vanilla custard, and a raspberry cake filling... this was an amazing cake!
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Jun. 22, 2008
I found the secret to getting my boyfriend to eat AND love salads: CANDIED WALNUTS. Mmmmm... this was a great salad! Will make it many more times. Wouldn't change a thing about it!
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25 users found this review helpful

Peppered Pork Tenderloin

Reviewed: Jun. 9, 2008
Good flavoring. Easy! Needed to cook longer than 20 min in my oven. I sliced it up and served it with a mixed green salad with dill and cilantro, tomatoes, corn, green peppers and feta. Didn't need the dressing because the meat was so juicy but my boyfriend put a little bit of ranch on it and really liked it.
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5 users found this review helpful

Best Tuna Casserole

Reviewed: Jun. 5, 2008
Overall, very tasty. However, I think that 425 is too high of an oven temperature... it got too hot and more burned on top than I would have liked to see it and despite adding in extra moisture (3 cans of soup!) as other reviewers recommended it was still a little on the dry side. I'll make it again because I love tuna casserole and I liked the fresh onions, but I would keep it covered and bake for 35-40, remove cover and bake an additional 5 minutes to toast the top. Also, did 1/2 topped with potato chips and 1/2 topped with French Fried Onions and both my boyfriend and I preferred the French Fried Onion topping much more.
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1 user found this review helpful

Mint Corn Salad

Reviewed: May 26, 2008
I would use less mint next time and maybe add some red onions and roast the corn, but otherwise my boyfriend really liked it and it went well with The Best Burger Ever recipe. It is super easy to make.
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4 users found this review helpful

White Chocolate Fruit Tart

Reviewed: May 26, 2008
A HUGE success at the Memorial Day BBQ. I doubled the recipe - I couldn't find tart pans, so I put it in my biggest rectangle-shaped glass baking dish. The crust ended up being about 1/2 inch thick without an edge, but I layered it as directed and it turned out brilliantly. Would make this a thousand times over.
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2 users found this review helpful

Best Burger Ever

Reviewed: May 16, 2008
Oh, so gooooooood! We liked the extra heat from the hot sauce - it wasn't too much but it was still noticeable. The oatmeal keeps them nice and moist without them being raw in the middle. They were a big hit. We served them with bacon on top. Yum!
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3 users found this review helpful

Sheboygan Grilled Brats

Reviewed: May 16, 2008
We wanted to take advantage of one of the first sunny, warm days in Seattle so we grilled out. We were happy to make brats but weren't sure about boiling the brats AFTER we cooked them (we had always boiled them before)... however, to our surprise, this worked very well. Also, we didn't think that 30 minutes to cook on the grill was right... but, he flipped and turned for a good 25 minutes before we thought they were done. The trick is to cook them over the cooler spots and move them around alot otherwise they would have turned into lumps of coal. We were so excited to eat them that we forgot to add red peppers when we were sauteing the onions like we had intended, but we'll try that next time. Also, I'd add more onions next time.
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1 user found this review helpful

Potato Salad III

Reviewed: May 16, 2008
I am not a lover of potato salad (mostly due to not loving mustard or mayonnaise), so when my boyfriend insisted we make it as a side dish, I begrudgingly looked up recipes. I was happy to find one that had little mayo and no mustard. The ranch is a nice touch. Also, I wasn't expecting the extra crunch but it made it worthwhile. I split the green pepper portion in half and added a tablespoon of vinegar and some fresh parsley. I also used red onion instead of white/yellow onion. It was tasty and fresh. We also ate it before the potatoes cooled completely but I didn't find this to be problem. My boyfriend added about 1 tbsp of yellow mustard to his own serving and thought it was good as well... he didn't love it without the mustard... said "it doesn't have the same tang". In the future, I might add bacon bits and/or green onions and a dash of garlic powder. It needs just a bit more flavor and salt as the recipe stands.
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12 users found this review helpful

Italian Pork Tenderloin

Reviewed: May 15, 2008
Wow, that was good! Had 4 people over for a dinner party and it was completely devoured. Served with "Gourmet Mushroom Risotto" and a green salad. Would make this over and over and over again.
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1 user found this review helpful

Oven Pot Roast

Reviewed: May 15, 2008
We cut up potatoes, carrots, garlic, onions, and sage and tossed them in at the last hour with salt and pepper. I doubled the gravy amount because we love gravy - used 2 cans cream of mushroom, 1 cup vermouth, and a whole onion soup mix packet - it turned out pretty good but there was a meatiness missing in the gravy... will maybe try 1/2 cup vermouth and 1/2 cup beef stock/consomme next time. Served with garlic bread. Licked plates clean!
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1 user found this review helpful

Raspberry White Chocolate Mousse

Reviewed: May 4, 2008
So easy and delicious! Good tip on serving this in a chocolate dipped waffle cup with fresh raspberries on top: it looks fancy and our guests swooned! Will definitely make this again.
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1 user found this review helpful

New Waldorf Salad

Reviewed: Apr. 27, 2008
I've never made a Waldorf Salad before but what I liked about this recipe was that it didn't have mayo. The idea of mayo+fruit... ew. BUT, this recipe was sooooo tasty and fresh. I also don't typically love raisins but in this recipe it worked really well. I also used sliced almonds and crumbled bits of walnut... it was likely a little nuttier but I liked the flavor - it's KEY to toast the nuts first. Delicious!!!
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11 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Apr. 27, 2008
I have made this recipe twice now and it always gets finished. I agree that the amount of mushrooms in the original recipe does seem like a bit much... I get away with one container of white mushrooms and 3 medium sized portabellos. I like a little extra chives and a little less shallot as well. But, overall, mmmmmmmmmmm!!! So good!
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Displaying results 61-77 (of 77) reviews
 
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