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Chocolate Lovers' Favorite Cake

Reviewed: Aug. 25, 2002
This is heaven! Thanks to other reviewers' comments, I made one major change. This is a lot of batter, and it would have overflowed my pan and been a disaster. So: I filled the Bundt pan to within 1.5" of the top and put the remaining in an 8 x 8 pan. I kept the baking time the same. They both turned out beautifully, and everyone raved! Also, I used 1/2 tsp. almond extract, 1/2 tsp. vanilla extract, which was great; and I used 12 oz. of mini chocolate chips (the regular-size chips would be too overpowering, too chunky). This is the best chocolate cake I've ever, ever had. One small slice is very rich (and addictive). I will definitely be making this a lot. It's really easy, too. Just be sure to really grease (butter) the Bundt pan. I did (I even had a Teflon Bundt pan, and stuff still sticks) and the cake slipped out wonderfully. Presentation is gorgeous: I swirled chocolate sauce on the plate, dusted it with confectioners' sugar, which I had also used to dust the top of the cake; and served with a small side of best-quality vanilla ice cream.
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531 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Jul. 14, 2002
This is fantastic. Not only is it really, really good, but the house smells wonderful! I used a scant cup of oil (about 1TBSP less) than called for, added 1/4 tsp allspice, and used 1-1/2 c. of sugar. I baked it for 53 mins. in a bundt pan. It's very moist. I'm glad I didn't bake it any longer, or it'd have dried out. Next time, I'll check it after 50 minutes. Even the prebaked batter was yummy (hey, I was checking the sweetness level!)
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81 users found this review helpful

Turkey Burgers

Reviewed: May 27, 2003
We liked these a lot. Just the "kick" for plain turkey. I had read others' reviews first, so I omitted the salt. First I mixed the water, onion soup mix and pepper, then mixed the ground Jennie O turkey in it, and let it sit for about 10 minutes. Lacking the motivation/energy to put the burgers (l lb. made 5 4-oz. patties) on the Weber, I made them on my George Foreman grill: 8 minutes at 300 degrees (my GF lets me set the temperature separately for each half of the grill). They were done to perfection. We'll have this again and again.
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72 users found this review helpful

Hot Spiced Cider

Reviewed: Sep. 30, 2001
Yum! I used less brown sugar (about 1 TBSP less) and nearly 12 cups of apple cider because we don't like things too sweet, and it was great. We had a little left over, so the next day I warmed up 8 oz. and poured it over a green tea bag. I never enjoyed green tea so much!
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60 users found this review helpful

Salmon Rosemary Burgers

Reviewed: Oct. 8, 2005
My husband loved this! This is his rating. He said it is a "10" on a 10-point scale. He loved the blending of salmon with fresh rosemary (don't used dried), Dijon, and horseradish in addition to the other ingredients. This, despite my making this from canned salmon, and scaling the recipe to three servings. And, I made them on my stovetop (lightly fried). I'll make these again, using canned salmon, but would add more bread crumbs to make them hold together instead of falling apart as they did. One patty was ok; the rest were crumbs (that my husband is happy to eat as leftovers). If you like salmon, you'll love this recipe. I imagine it's best if made with fresh (not canned) salmon.
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59 users found this review helpful

Surprise Banana Cake

Reviewed: Mar. 13, 2007
Awesome! Possibly b/c I used cake flour instead of regular flour, which I always do for cakes. My 4 bananas were very large. I omitted walnuts, as we don't like them in cakes. Quick breads, sure, but not cake. Lacking a 9 x 13 pan, I used a silicone 9" square, and it produced a 2" high, fluffy (the cake flour!) cake. I'll make this often, with my changes. Oh, and did I mention? I highly recommend using cake flour!
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46 users found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 14, 2006
Oh. My. God. This was fantastic! One of the best entrees I've ever made--and that's saying a lot. I made the recipe exactly as it said, except instead of filet mignon, I found beef tenderloins (2" thick) at Sam's Club. The instructions were perfect! What a lovely entree for Valentine's Day. Thank you!!! I served it accompanied by sauteed fresh sliced button mushrooms. Yum! While I've seen others had success with "regular" breadcrumbs, I'm glad I used panko. Mixed with the crumbled blue cheese -- inspired! The fresh thyme was wonderful, plus I used fresh (not jarred) garlic. I'll make this again, especially for company. Though I'm not sure I'd do the port wine sauce. The meat as otherwise prepared didn't seem to need it. However, if you do use it, boil it down until the liquid is almost all gone. This was as good or better as any fine restaurant's steak entree! And so easy. Very impressive. I'm sure you and anyone you serve this to will go nuts!
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37 users found this review helpful

German Chocolate Thumbprint Cookies

Reviewed: Mar. 4, 2005
I made 2 batches in the same day. Batch #1: made exactly as stated, and put dough in fridge. Cookies spread to 3", and were flat. Batch #2: I significantly cut the amount of filling I added to the cake mix, hoping the cookies wouldn't be so flat and spread so much. No appreciable difference. These taste great -- unique blend of crunchy and chewy. My guests adored them, and asked for the recipe! But beware: they spread a LOT. Even making them in 1" balls yields a 3" cookie. I had a lot of filling left over after Batch #1 and even more with Batch #2 and froze it for I-don't-know-what. The only way I'd improve them would be to somehow make them not as flat. Perhaps adding 50% more coconut and nearly that much more pecans would help bulk them up. Whatever, I highly recommend these. They're addictive: be sure to make more than enough for what you need, because you'll end up eating several while they're still warm from the oven. Mmmmm!
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31 users found this review helpful

Hot or Cold Vegetable Frittata

Reviewed: Sep. 15, 2003
This was excellent hot (and later, cold!). I served this to guests, and it flew off the platter! Next time, I won't add oil, and just saute in my nonstick pan (or spritz with Pam). I used chopped mushrooms, and with those and the oil, I ended up with a soggy mess in the saute pan. I had to drain/press out the liquid. If I hadn't, this would have been too soggy to eat. Next time I will add meat and/or veggies to this: sausage, chopped ham, crab, asparagus, broccoli, Swiss cheese, etc., would be some wonderful additions. I used one brick of reg cream cheese, and one of fat free. Next time, I'll try this with Egg Beaters. Also, be sure to butter the 9x13 pan well, to help get these out. I took them out when they were just out of the oven; if I had waited much longer, maybe they would have stuck a little more to the pan.
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26 users found this review helpful

Easy Teriyaki Chops

Reviewed: Jul. 28, 2002
Wow! These are fantastic! Thanks for the recipe. I used fresh chopped garlic; and I found out too late I had only 1/4 cup of soy sauce. We raved throughout the meal about how excellent this is. I grilled two boneless Hormel tenderloin chops, and they were excellent. I also reserved the marinade and after boiling it (so you wouldn't hear about us on the evening news), I poured it over the grilled chops that I had set on a bed of otherwise nearly tasteless bean sprouts. Rice would have worked, too. The marinade ran over into our grilled zucchini, which was fine with us. Yummm!
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19 users found this review helpful

Pork Medallions

Reviewed: Feb. 15, 2007
So far I'm in the minority. After reading the reviews, I expected something close to spectacular, but this was just...very ok. It was bland, though I must say the pork itself was wonderfully tender. But I don't know what I could have done to add more flavor. Full disclosure: rather than risk having leftover chicken broth/stock to have to use up or pitch, I used a dry white wine (pinot grigio). If anything, I think that helped. Thanks anyway, but I won't make this again. There are too many other great pork recipes.
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17 users found this review helpful

Beer Dip I

Reviewed: Jul. 30, 2002
On star: I didn't like the lumpiness of the shredded cheddar cheese (maybe the fine shredded would have been better); taste was very ok. I took this to a party, and word got around that it "isn't that good." I threw it all out, and won't make again. Even my husband, who eats anything not nailed down, didn't like it, and that says a lot. I made it exactly like the recipe, with no changes. I did like the kick from the beer, but there are much better dips out there.
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13 users found this review helpful

Key Lime Pie V

Reviewed: Mar. 25, 2001
I made this with bottled lime juice to save time. Absolutely don't do that if you make this recipe; it wasn't good. It might be better w/real key limes. However, the pie filling was runny (I did use the two egg yolks). I won't make this again, even with real key limes. The best part of the pie was the mountain of Cool Whip we had to put on it to make it palatable. I recommend trying recipes for the real key lime pie. This was a waste; I'm glad I didn't make it for company.
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12 users found this review helpful

Lemon and Thyme Lamb Chops

Reviewed: Sep. 29, 2005
I made this for my sister; I don't eat lamb. She thought this was fantastic. I added fresh chopped oregano to the fresh chopped thyme, and thought it smelled great. Next time, I'd add a bit of fresh chopped garlic. I have a halogen oven, and in that it took 14 total minutes to cook to perfection. I'd make this again for my sister, and highly recommend it as is, or with garlic. Thanks, Diane, for the recipe.
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11 users found this review helpful

Blackberry BBQ Sauce

Reviewed: Dec. 25, 2003
I thought this was ok, but to be fair: I'm not into bbq sauces. But my husband is another story. He totally loved this and (this is major): he wants only this bbq sauce for pork/chicken/ham/duck/turkey, and I had to stop him from eating this out of the bowl! Bye-bye Open Pit, Famous Dave's, and everything else that comes bottled in the stores. I used preserves like the recipe calls for; be sure not to use "jam" or "jelly".
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11 users found this review helpful

German Sweet Chocolate Cake I

Reviewed: Oct. 23, 2011
Airy , like angel food but not so spongey. The day I made it, it was ok; not as sweet as I'd expected (or would have liked). The next day, after refrigeration, it was FABULOUS. Husband said best G.C. cake he'd ever had anywhere. I used 2c + 4T cake flour instead of regular. The frosting made a lot. I used sweetened coconut, though the ingredients didn't specifiy sweetemed vs unsweetened. Glad I made frosting before making the cake b/c as another reviewer said, it takes a long time to cool. I expect my guests will like it. Also, mine took 45 minutes to bake. I kept checking, and it really wasn't finished until 45 minutes. The prep time was 35-40 mins.
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10 users found this review helpful

Pork Medallions with Dijon Sauce

Reviewed: Oct. 17, 2007
Very tasty, and quick/easy to make. So simple, I can't believe I didn't think of this. I'm so glad I made this; thanks for the recipe!
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10 users found this review helpful

Chicken Salad with Toasted Almonds

Reviewed: Aug. 7, 2005
This was very good. I made it as stated, and found it needed a little kick; it was a bit bland. I added a bit of curry powder, and that helped. Next time, I'll add some tart dried cranberries as another reviewer mentioned. It needs some other seasoning besides the salt and white pepper, but I'm not sure what. But I will make it again, and recommend it.
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10 users found this review helpful

Absolutely the Best Nacho Dip Ever

Reviewed: Sep. 28, 2003
What can I say that someone hasn't already said? This was great! I had my doubts, because of all the liquid from the salsa + cocktail sauce, but it was fine. The only thing to consider, is if you like olives, you could add a layer of them. I'll be making this again and again. Yum! Thanks for the recipe, Jeff.
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10 users found this review helpful

Absolutely The Best Shrimp Scampi

Reviewed: Mar. 10, 2001
Mmmm...this is wonderful! Next time, though, I'll try omitting the flour dredging and put those spices directly into the olive oil (w/o the flour) That seemed like an extra step and time. I'll also try less olive oil, and try more of a stir fry. My store had no shallots, so I minced 1/8 cup sweet onion, which was fine. I remake only the recipes we love, and this is one of them. Fabulous! Thanks, K. Mitschke!
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10 users found this review helpful

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