CNCETD Recipe Reviews (Pg. 1) - Allrecipes.com (1067926)

Cordon Bleu Chicken Rolls

Reviewed: Nov. 5, 2007

I used to make this for my for friends in college and got rave reviews every single time. I'm a fan of using ingredients on hand so while I didn't follow the recipe exactly the results were the same. This is really great to serve if you are having a few people over (too many and the recipe could get a little time consuming). I tried to the sauce once and didn't particularly care for it so I haven't made it since, but overall a very good recipe.

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Lasagna Alfredo Roll Ups

Reviewed: Nov. 5, 2007

I've made this recipe a few times now and the first few times I followed the recipe pretty closely except I used a marinara sauce instead of an alfredo (not a huge fan of alfredo sauce from a jar). I think the original recipe is quite delicious as long as you are careful about the amount of spinach placed in each rollup. It's definitely easier than regular lasagna. I recently modified the recipe to only include ground beef, sour cream instead of the ricotta cheese, and mozzarella cheese with marinara sauce. I personally like the texture and flavor of the sour cream over the ricotta. I think this is a very modifiable recipe so that each person can incorporate the ingredients they want as long as you don't try to stuff too much into the rollups.

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Cake Balls

Reviewed: Nov. 5, 2007

I tried this recipe with red velvet cake and a cream cheese icing. While I felt the plain cake balls were quite delicious when I used a vanilla flavored almond bark on a few, they were too sweet and the bark was too heavy for my tastes. Maybe I used the wrong kind of confectioners coating but that was the only kind I knew to use. I think a nice, soft cream cheese icing (maybe one you would use with carrot cake and that is almost a pourable consistency) could also work as a replacement and result in a much nicer and more familiar cake recipe. I will definitely be trying a different type of coating the next time I attempt the cake balls or will just make them plan without anytime of coating.

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Monkey Bread I

Reviewed: Nov. 5, 2007

I've made the monkey bread twice and really should have read a few more reviews the first time around. I baked it in a regular loaf pan and it overflowed and burned in my oven. I learned the second time around and placed it in a bundt pan and followed others advice and poured some of brown sugar/butter mixture in between the layers. I think that allowed it to seep through more of the bread. Other than the mishap the first time, this is a very good recipe.

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Pound Cake with Rum Topping

Reviewed: Oct. 21, 2007

This cake was quite good. I only used 3 tablespoons of rum and thought that was plenty. I would suggest poking holes in the cake with a knife in order for the rum topping to seem down into the middle of the cake. I poured the topping over the cake and it most of the rum flavor was only around the outside edges of the cake. By making small slits in the cake with a butter knife, the rum flavor would be able to penetrate the middle of the cake as well as the sides.

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Butter Pecan Bars

Reviewed: Aug. 27, 2007

I think I should have read all the reviews before trying this recipe. Mine turned out like a couple of others and were too gooey. I even baked them longer than the recipe specified. I'm a pretty seasoned baker, and I'm usually sure when a dish is done but this one completely deceived me. The toothpick came out clean, the center bounced back from the touch, and the edges were browned, but as the dish cooled, the center collapsed. While I am a fan of half-baked cookies, that was not my impression of this recipe. While the taste was pretty good, I doubt I would make again.

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Microwave Oven Peanut Brittle

Reviewed: Jul. 6, 2007

I've made this recipe several times, followed it exactly and I've made a great batch of peanut brittle everytime. Once it's made no one can stop eating it!! I even made it and gave it as a gift and received rave reviews. Who knew peanut brittle could be so easy. I love this recipe and the final result. If only I could control myself once it's made so that I could make it more often!

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Baked Ziti I

Reviewed: Jul. 3, 2007

This is one of my favorite pasta recipes. I followed the advice of some others and stirred my pasta sauce, noodles and meat together to make sure that everything had a good coating of sauce. I definitely think that makes a huge difference. I really like that the recipe uses sour cream over ricotta cheese because I'm not a huge fan of ricotta. I've made the recipe several times now and while it makes a ton I enjoy eating the leftovers.

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Carrot Cake III

Reviewed: May 14, 2007

I made this cake following the suggestion of many others using a cup of white and a cup of brown sugar. My family raved over this cake and I've had numerous requests for it since. I love the cream cheese icing that goes along with the cake although I usually cut back on the confectioner's sugar since the icing can be a little sweet.

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Fried Rice I

Reviewed: Apr. 12, 2007

Very good recipe that I've used numerous times and always get rave reviews. I never add the peas since I don't eat them and I generally substitute white onion for the green onion since I normally do not have the green on hand. Even with these changes, the dish is still delicious. If I want to make it a complete meal, I'll saute some cubed, boneless chicken breast and toss them in after finishing the rice recipe.

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Buttermilk Pound Cake II

Reviewed: Mar. 12, 2007

I followed the recipe exactly except I used a little more lemon extract than vanilla because my family tends to like lemon more. I definitely reduced the cooking time because I felt that 90 minutes was too long and would dry out the cake. I let the cake cook for an hour (a resonable amount of time for a pound cake) before I tested it and the cake was probably done in about 70 minutes. The finished cake was quite moist and received rave reviews from my family.

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Sweet Potato Pound Cake

Reviewed: Jan. 19, 2007

Loved this cake!! My family is a big fan of sweet potato pie so I was a little skeptical at first but I couldn't have been more pleased with the result. I did as others suggested and only baked the cake for about 1 hour. Other than that, a really excellent recipe.

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2 users found this review helpful