Cake Lady Recipe Reviews (Pg. 1) - Allrecipes.com (10672129)

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It's Chili by George!!

Reviewed: Dec. 27, 2008
A great base chili!! Good as is or make it your own by adding additional ingredients. I followed the instructions exactly and it was wonderful. I served it with shredded cheese, chopped green onions, sour cream and crackers.
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1 user found this review helpful

Chicken Nacho Tacos

Reviewed: Jan. 13, 2012
I came so close to just re-writing this recipe and posting it on this site instead of reviewing this one since I made so many changes but I decided to give it it it's due. I gave it 5 stars so people would not discount this one as with the changes it was soooo good! I bought a rotisserie chicken and shredded that instead of using the canned chicken. Almost as easy as popping a can and so much better tasting. I sauted the onion in the oil and then tossed in the chicken. I sprinkled a little salt, pepper and garlic powder over it (no chili powder). Then I added the soup and a small container of sour cream and it was amazing! It tasted like a dish you would get in a mexican food place. Took about 15 minutes for the whole thing and so yummy!
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6 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 31, 2011
I love these! Freeze unused dough and use it for a last minute dessert whenever you need it. Great recipe, thanks for sharing!
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2 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: May 28, 2011
I luuuuv this recipe! Tip: Make it, freeze it and bake it when you want it. I hate waking up mornings to cook when family is over and this is a great way to be ready to serve 12 with very little work in the am! Do not change a thing (unless you want to add some onions, bell peppers, mushrooms ect). It's a perfect base recipe or great as it is.
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2 users found this review helpful

Italian Easter Cookies

Reviewed: Jan. 29, 2011
This is my family's recipe reincarnated. Wonderful!
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2 users found this review helpful

Baked French Toast

Reviewed: Aug. 17, 2010
I am a pastry chef and bakery owner and I have made this recipe at least 50 times. My husband's family LOVES it so it has become my obligatory breakfast for every visit and holiday. Some time saving tips: 1. I found the brown sugar sauce can be poured over the soaking french toast the night before to save you time in the morning. It doesn't change the outcome one bit. 2. It freezes extremely well! Make the french toast, pour the sauce over the top, let it sit overnight and then cover and freeze it. When you're ready to bake it just put it in a pre-heated oven and double the bake time (I know it's done when it puffs up and has crispy looking edges). If you do this, make sure you use a metal dish- a cold glass one will break when it slides on to a hot oven rack. 3. I use 2 cups half and half, 6 eggs, cinnamon to taste and Madagascar Bourbon vanilla bean paste. Let it soak for 30 minutes while you prep the sauce, then flip each piece and pour the sauce over top and sit over night. I have also tried this with Bollio bread from the mexican supermarket and it's superb. Serve it with fresh fruit and some ham or bacon- the perfect easy breakfast for a crowd!
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5 users found this review helpful

Peach-a-Berry Pie

Reviewed: Jun. 21, 2009
Very good! I used a from scratch recipe that I have for the pie crust. It's a little watery but with so much juicy fresh fruit in it, it can't be avoided I guess.
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0 users found this review helpful

Roasted Cajun Potatoes

Reviewed: Apr. 1, 2009
Really really good!!! Watch it cause it almost burned on me at 450'. It seems like it would be spicey but it was just right. Not too hot.
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0 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Apr. 1, 2009
YUM! My hubby loved this and he doesn't like anything. Great on ribs, chicken- whatever!
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0 users found this review helpful

Creme Brulee

Reviewed: Jan. 3, 2009
So good! Add extract to it to make it a lemon or raspberry brulee and then garnish finsihed product with curled lemon peel or fresh raspberries. Also, I followed Chefpeon's directions for preparing the recipe.
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0 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Mar. 11, 2012
Awesome. Add in vanilla bean paste and top with cinnamon cream cheese frosting. Left out the walnuts but sprinkled some on top.
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0 users found this review helpful

Tiramisu II

Reviewed: Aug. 5, 2013
Amazing! Used biscottis dipped in dark chocolate since I couldn't find lady fingers. Doubled the espresso and rum and added some Disorono. The cookies added some texture. It was fantastic!
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1 user found this review helpful

No Bake Peanut Butter Pie

Reviewed: Dec. 2, 2008
Very good! I chopped up a bunch of Reeses Peanut Butter Cups for a topping. Yum!
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0 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Dec. 2, 2008
I HATE bread pudding... but this one won me over!! Sooo good! Don't waste your time with the other. Use this recipe.
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1 user found this review helpful

Creamy Rice Pudding

Reviewed: Nov. 14, 2008
This was really good! My husband loved it. Very creamy. I was a little hesitant to add the extra milk at the end- it seemed like it had enough milk already- but I put my faith in the reviews and stuck to the instructions. It firms up and thickens as it cools.
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1 user found this review helpful

Butter Pound Cake

Reviewed: Sep. 25, 2007
I was looking for a heavy cake that I could use for fondant and this one was great! I didn't have any of the problems that some of the other reviews stated. No moisture coming out on top, no sugared egg flavor and no gritty texture. It was moist and dense and very good! I didn't use the lemon, just added another tsp of vanilla. FYI- it doesn't rise very much and it pulls away about 1/2 an inch from the sides. It's a lot of batter so if you cut the recipe in half, it's the perfect size for an 8 in. round. I will definatly use this recipe again
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3 users found this review helpful

Juicy Roasted Chicken

Reviewed: Dec. 2, 2008
I can't stress enough... use the margarine and NOT the butter!! I only had butter the first time around and I couldn't understand what that fuss was about this chicken. I gave it one more shot and followed the recipe exactly and WOW! That's some good chicken. If you add carrots and potatos and cover, you won't effect the flavor at all and you'll have a full meal. Just uncover for the last 10 minutes of baking to brown the skin. A+
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55 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Nov. 23, 2008
Great!!! I recommend not using unslted sweetcream butter like I did. It ended up needing salt.
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1 user found this review helpful

Lemon Chicken Piccata

Reviewed: Jan. 24, 2011
Added some white wine, extra chicken bouillion and heavy cream for a thicker sauce. Loved it!
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6 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 13, 2008
This was great! I hate re-heated meatloaf (too dry!) and I had a lot left over so I made a great casserole out of this. I broke up the remaining meatloaf with a fork until it looked like browned ground beef. Then I mixed it with some Ragu meat sauce and spread it on the bottom of a casserole dish. I made some mac and cheese (the kind with the cheese sauce- not the powder) and I spread that in a layer over the meat. I sprinkled the whole thing with cheese and baked at 350 until hot. It was really good with that yummy meatloaf meat!
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1 user found this review helpful

Displaying results 1-20 (of 25) reviews
 
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