SQUEEZIECAKE Recipe Reviews (Pg. 1) - Allrecipes.com (1061123)

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Jay's Signature Pizza Crust

Reviewed: Jul. 20, 2003
Turned out well! I added 2 tsp. italian seasoning as another reveiwer suggested, plus some grated parmesan. The only thing I would do different is to add the seasonings when mixing in the first batch of flour. I had a heck of a time trying to get it worked in evenly by adding it when I was kneading! At any rate, it turned out de-lish! I only got one pizza out of it, but then again, my pizza pan is 15 and 1/2 inches!
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1 user found this review helpful

Orange Poppy Seed Bread

Reviewed: Jul. 20, 2003
This turned out great! I used regular orange cake mix instead of white mixed with gelatin. I had absolutely NO problem with it staying in the pan - and my pan was a 9x5(I even measured). Just in case, I placed a cookie sheet on the rack underneath. By the way...that's a good thing to do when trying a new recipe. That way if it does spill over, you just have the cookie sheet to clean. I ended up letting it bake for a few extra minutes(I was feeding a baby), but it still was fine. I didn't quite use a whole 1/4th cup poppy seeds, but I used an entire 0.8oz container - almost 1/4th cup. As for the coconut cream pudding mix, I don't think you HAVE to use it(as another reveiwer put it..). Maybe it adds a bit of a different flavor...or compliments the orange...at any rate, of you don't want to use coconut, use vanilla! Not that big of a deal! Anywho...as I said, this bread is wonderful! All it needs is a powdered sugar icing drizzle and yuuuuuuuuuuummm!!!
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10 users found this review helpful

Bachelor's Stew

Reviewed: May 19, 2003
Don't be afraid to use tapioca in this or any beef stew. The tapioca is a THICKENER - it doesn't have anything to do with the flavor. This is a wonderful beef stew recipe and it makes plenty! I would give it 10 stars if only the nice people at allrecipes would let me! =)
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27 users found this review helpful

Baked Beef Stew

Reviewed: Mar. 6, 2003
I discovered that I was out of beef bouillon, so I substituted browning sauce, and it turned out just fine! =) Very tasty! =)
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2 users found this review helpful

Chocolate Malt Bars

Reviewed: Sep. 17, 2002
Very tasty! :)
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1 user found this review helpful

Corned Beef Noodle Casserole

Reviewed: Aug. 30, 2002
This is my 2nd time making this recipe. It's delicious, however you do need to cut down on the bread crumbs. One other thing I will do next time is use the whole 8 oz. of Velveeta cheese to make it cheesier! Great casserole!
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35 users found this review helpful

Famous Butter Chicken

Reviewed: Jan. 19, 2002
VERY GOOD!! My husband was rather skeptical at how good it would be, with the only flavor coming from butter, crackers, and a bit of garlic salt and pepper. It turned out to be very flavorful, and all that butter keeps it so moist! Definatly a keeper! I'm going to play around with it a bit, trying different spices, breadcrumbs, etc, just for variety!
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2 users found this review helpful

Gloria's Rum Cake

Reviewed: Dec. 23, 2001
I'm curious as to what the below reveiwer did wrong, because this was absolutly WONDERFUL!! Could taste the yummy rum flavor without it being too powerful! Excellent cake!!
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7 users found this review helpful

Eggnog Thumbprints

Reviewed: Dec. 23, 2001
Very good cookie!! It's true - it's not very colorful, but the taste was wonderful! If you're having trouble spooning the filling into the cookie, use a decorating tube, or a plastic sandwich bag with a courner snipped out. I had no trouble with the spoon - and no trouble getting my co-workers to eat them, too! Lots of compliments! I'm a bit confused that a previous reveiwer had runny filling...with the given ingredients in the correct amounts, it shouldn't have happened. I'm curious as to what they did to make it "runny"! One thing I was particularly impressed with...whenever a cookie recipe calls for filling such as this, there ends up being either way to much filling, or not enough. This turned out to have EXACTLY the amount needed - no more, no less! How cool is that? :) These would also be excellent to package up and send through the mail.
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25 users found this review helpful

Golden Rum Cake

Reviewed: Dec. 2, 2001
I thought the rum glaze was too intense...next time I'll add the rum while the glaze is boiling to cook some of the alcohol out. HOWEVER, I made this to take into work and everyone went nuts over it!!! More cake was demanded so I guess I'll have to make rum cake again to take to the Christmas party!
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3 users found this review helpful

Rum and Sweet Potato Casserole

Reviewed: Nov. 23, 2001
Oh WOW!!!! Very yummy! I also used Myer's dark rum, and got a very intense rum flavor. I would suggest either reducing the amount of rum, or using an amber or even light rum...just in case you think it might be too intense. I left out the pecans since I don't care for them...and loved the brown sugar topping! The best thing about this recipe is that it can be altered in so many ways to fit personal tastes! Very easy to simply reduce the amount of sugar, brown sugar, rum, etc if needed. All in all very good recipe!!
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4 users found this review helpful

Chili Without The Beans

Reviewed: Nov. 7, 2001
I'm wishing the author would've been a bit more specific....like, should we drain the tomatos? Do we cook it covered or uncovered? I didn't drain the tomatos, and brought it to a boil, then turned down the heat and let it simmer uncovered. I also ended up adding quite a bit of cornstarch to thicken it up. It wasn't bad...it just needs something and I can't figure out what that is! I added more onion, beef boullion, and salt, but it still tasted kind of bland. My husband added chili powder and he liked it that way.
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10 users found this review helpful

Beer Cake I

Reviewed: Jul. 28, 2001
I took it into work and it was completely gone within 15 minutes! Lots of raves! I used a powdered sugar drizzle over it also.
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2 users found this review helpful

Buttery Cinnamon Cake

Reviewed: Jul. 11, 2001
It was pretty good. Next time I will only make half as much glaze - there was way too much and much of it went to waist. I will also take the advice to put some butter/cinnamon/sugar in the pan for a nice "crust" - that would be good! I'm wondering if instead of making it in a bundt pan, making it in a regular pan (although I'm not sure what size would be best...9x13? 9x9?), then poking the holes and pouring the syrup over the top. It would have a better chance of soaking in, I would think, and so much of the syrup wouldn't go to waist. :p
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 23, 2001
These turned out really good! I had been wanting to try them for awhile - but there are only two of us at home. We each had one and I took the rest in to work and everybody (who were lucky enough to snag one)loved them! One lady said that they were BETTER than Cinnabon! I expected them to rise more after they had been cut into rolls, but it could have been that my yeast was old. They were still wonderful! NOTICE TO FIRST TIME CINNIMON ROLL MAKERS (like me): rolling out the dough takes patience and elbow grease, but don't give up! Flipping the dough from time to time helps. The results will be worth it! Also - at first the frosting will look too dry and like you may need to add a bit of milk - just keep mixing! It'll get smoother and creamier the more you mix! Beyond yummy!
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3 users found this review helpful

Barbecued Beef

Reviewed: Feb. 22, 2001
Personally, I thought it was a tad bland - but it could have been MY OWN FAULT! I cut the recipe in half since there was just the two of us, and maybe the sauce got watered down by being in the crockpot all day. I also didn't take the suggestions that say to drain and make a new batch of sauce after shredding, and letting that sit awhile. That probably would've made it more tasty. I'll do that next time!
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2 users found this review helpful

 
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