EGRACE1 Recipe Reviews (Pg. 1) - Allrecipes.com (10593863)

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Mini Crescent Dogs

Reviewed: Nov. 29, 2010
Easy and fun! I cut the dough with a pizza cutter and made thin strips instead of triangles so the final product would be less doughy. Served with spicy mustard -- I might consider brushing the mustard inside the dough first next time.
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43 users found this review helpful

Slow-Cooker Tex-Mex Chicken

Reviewed: Jan. 24, 2011
Makes a big batch, and you can vary the flavor a little based on what kind of salsa you use. I use half of a bag of frozen "stir fry" mix (onions, red and green peppers) to save time, too. We eat it over brown rice and leave off the cheese.
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31 users found this review helpful

PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake

Reviewed: Oct. 20, 2009
This cheesecake TASTES awesome. The presentation left a lot to be desired -- as it cooled, it cracked and the jam marbling sunk so it looked rather caved-in and unappetizing. Fortunately, my guests weren't concerned wtih appearances and raved about the flavor. Next time I want to try mixing the jam into 1 c. of the batter, and then marbling the batters together. I think this will even out the consistencies and make it bake (and cool) better.
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9 users found this review helpful

Baked Fried Eggplant

Reviewed: Aug. 26, 2011
Nice and crispy, but the flavor depends entirely on if the breadcrumbs are seasoned. I used Italian seasoned breadcrumbs and Greek yogurt instead of sour cream - tangy and savory. I liked this cooking method better than frying.
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8 users found this review helpful

Citrus Fondue

Reviewed: Feb. 22, 2010
The sleeper hit of my fondue party! Got rave reviews from everyone. I scaled it up to 15 servings since it makes such a tiny amount as written. I did use the grated peel of a whole lemon and a whole orange, because 1/2 tsp. called for in the scaled version seemed like it wouldn't do much for flavor. I also added 3/4 c. of apricot jam, for the simple reason that I had some in the 'fridge. Made a nice sunny color, wonderful smell. In addition to fruit, we dipped shortbread cookies, marshmallows, and bread cubes in this one. Also thought of drizzling it over angel food cake, or serving as a sauce for a fruit salad. Lots of possibilities!
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8 users found this review helpful

Olive Oil Dip for Italian Bread

Reviewed: Jul. 27, 2011
The oil/vinegar/spices combination was good, but the parmesan turned into a gloppy mess with a very strange texture. I used grated parmesan (not shredded), maybe that's the problem - the recipe did not specify. Will try again, but leave the parmesan out.
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7 users found this review helpful

Buffalo Chex® Mix

Reviewed: Dec. 20, 2010
Surprisingly bland. I even added more hot sauce than the recipe called for, and it did not kick up the flavor at all. I used homemade ranch dressing mix, but apparently this needs the additional sodium of the packaged ranch mix. I used generic "chickadee" crackers for added irony, and baked instead of microwaved. I won't make this again.
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7 users found this review helpful

Buster Bar Ice Cream Dessert

Reviewed: Aug. 24, 2010
Just like my grandma's recipe! Don't use anything smaller than a 9x13 pan, though -- I used an 8x10 because it was the only one clean. The chocolate didn't set up well because it was too thick.... but it still had the perfect flavor! I used as many peanuts as I could cram on there, too, the more the better. Yum!
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7 users found this review helpful

Crescent-Wrapped Brie

Reviewed: Jan. 10, 2011
I've made baked brie with frozen puff pastry but didn't want to buy a whole package for just a 4 oz. brie, so I used crescents... preferred puff pastry because the crescent dough was kind of soggy, and too sweet.
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6 users found this review helpful

Biscuit Baking Mix

Reviewed: Dec. 8, 2010
Easy to make in the food processor for a really nice, fine texture. I had all the ingredients on hand and avoid buying "packaged" mixes whenever possible. I'll use this for anything requiring bisquick.
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6 users found this review helpful

Kitchen Sink Cookies

Reviewed: Feb. 27, 2011
I didn't care for them - very dry with too much of a brown sugar taste for me.
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5 users found this review helpful

Lemon Blueberry Coffee Cake

Reviewed: Dec. 8, 2010
It has more of a shortcake texture than a coffee cake -- moist and dense. I used the "biscuit baking mix" recipe from this site rather than Bisquick -- thanks for the suggestion! My coworkers loved it and gave it a unanimous "thumbs up." However, I felt the cake itself needed more lemon flavor -- as is, the lemon flavor comes from the glaze, and the cake is pretty bland. Next time I will add some lemon juice to the batter -- a tablespoon or so should do the trick.
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5 users found this review helpful

Whipped Cream Frosting

Reviewed: Apr. 5, 2012
Completely, awesomely, EVIL! Delicious and easy to use. Doesn't deflate. Can pipe easily.
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4 users found this review helpful

Blueberry Lemon Bread

Reviewed: Jul. 13, 2011
Good taste, weird texture - very dense. I don't think the butter should be melted - creaming it with the sugar might give it a lighter texture. I will also try making smaller loaves - a full size loaf took an hour and a half to set in the center, and the edges were burned. I'll try again with modifications - I want so much to like this one!
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4 users found this review helpful

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Reviewed: May 31, 2011
Tasty combination! I made it a day ahead and refrigerated overnight, and it turned out pretty dry the next day - so I doubled the dressing. That turned out to be too much... I'll make this again to do some more tweaking. I was a little turned off by the nutrition stats - but in my opinion, it makes WAY more than four servings as written. More like 8-10 servings, in my estimation.
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4 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Nov. 1, 2010
I made mine almost two days ahead of time (had to travel and asssembled cupcakes when I got there); after mixing in a couple tablespoons of milk, it was ready to go. Stays soft (does not set up hard/dry) and did not get grainy. YUM! A nice milk-chocolate taste, not very "fudgy" and not too sweet.
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4 users found this review helpful

Chocolate Bar Fondue

Reviewed: Feb. 22, 2010
Awesome! I used half milk chocolate, half dark chocolate -- otherwise I think this would be sickeningly sweet. I also used brewed coffee in place of the hot water/instant coffee. The coffee taste wasn't very noticeable, just enough to make a nice dipping consistency. Made it in the crock pot, as another reviewer suggested -- melted chocolate and cream together on low for 2 hours, then add the coffee and sugar. Perfect! The pot was licked clean.
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4 users found this review helpful

Key Lime Cheesecakes with Raspberry Swirls

Reviewed: Sep. 6, 2011
Delicious! I was confused about the directions - it calls for "mini" muffin pans, but I made "standard" size with no adjustments - yielded 22, and I would have liked to fill them up more than I did. Very, very tasty - tart with nice sweetness from the jam. I mixed some of the jam with whipped cream to make a nice lavender-colored frosting. Received lots of compliments!
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3 users found this review helpful

Blueberry-Lemon Crumb Bars

Reviewed: Aug. 8, 2011
I thought the cookie base was pretty dry and not very lemony - I will keep playing with this recipe, but as written, it did not meet my expectations.
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3 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Feb. 21, 2011
Delicious! My only issue (user error, of course) is that I made two 9x9 pans so I could freeze one for later, and all the measurements were off -- not enough noodles and too much of everything else. I'll adjust the measurements and layers accordingly next time. Will leave out the ricotta, too, just for personal preference -- plenty cheesy without it. I also added sun-dried tomatoes. Can't wait to eat the second pan now!
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3 users found this review helpful

Displaying results 1-20 (of 52) reviews
 
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