palakpaneer Recipe Reviews (Pg. 1) - (10709701)

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Candy Strawberries

Reviewed: Dec. 16, 2007
GORGEOUS! If you are even curious about these, then you MUST make them. They are so adorable and delicious. I made these along with several other candies for a small Christmas get together and these were such a hit. People thought they were real strawberries rolled in sugar! They were real converstation pieces as I was repeatedly asked how I made them. I told the story of how this was an old recipe I someone posted to AllRecipes and so many people thanked the poster that I had to try it. I am going to make them again next week before my parents and grandma come down to see us. These are the greatest thing, because they seem to be rarely made and unexpected-- older people remember them from their childhood and little kids are pretty excited about them, too. All around good stuff. I followed the recipe word for word and it made gorgeous, gemlike little strawberries. While you may not need all the things in the original recipe, I highly, highly recommend it. The ground walnuts/pecans add such an unusual texture. I put chopped nuts in the food processor and ran the blade on them until they were about the same as ground coffee and that seemed perfect. The green dyed almond slivers are just great for stems. All I did was put a handful of almond slivers in a little bowl and stirred in a few drops of green food coloring until they were coated. Just a great recipe. This is my new Christmas tradition!
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26 users found this review helpful

Luscious Date Bar Cake

Reviewed: Jan. 3, 2007
This is a great recipe. Regarding the low review: because there is no oil or butter in the recipe, the moisture content of the dates is very important in how "luscious" this cake is. I get a tub of dates at Costco and I dig out the stickiest, most moist dates in the tub and use for this recipe. This is especially important for the drier 'Deglet Noor' variety of dates. If you can get your hands on *very fresh* 'Medjool' dates, the recipe is phenomenal. In summary, don't use dried up dates because most of the moisture in this cakes derived from the dates and if the dates aren't moist then the cake will be dry. If this were truly a bad recipe, it wouldn't be rated so high. This is a case where the quality of ingredients counts. I have made this a few times and I am comfortable changing it up a little depending on what I have on hand. It's great as-is, but I like it with a handful of Guittard milk chocolate chips and/or a handful of Baker's coconut, too! People who have never eaten dates before rave when they try this cake!
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12 users found this review helpful

BAKER'S Classic Chocolate Fudge

Reviewed: Dec. 13, 2007
This came out tasting too bitter to eat. I cannot figure out what I did wrong. The only thing I can think of is, I must have microwaved the chocolate too long (even though I didn't microwave it any longer than the recipe said and I watched it very carefully. I thought from the ingredients that this recipe wouldn't be really good because it sounded too simple. When I read the reviews, I thought it must be a lot better than the recipe sounded. Unfortunately, I should have followed my intuition. I won't be serving this fudge to my guests. It's just too bitter. Now I have to go buy more tonight to make another batch of fudge (different recipe, obviously.
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6 users found this review helpful

French Toast Casserole

Reviewed: Feb. 6, 2009
This gets four and a half stars for taste and 5+ for ease of preparation! If you like to make breakfast or you are having company, you must try this recipe. There is plenty of leeway for alterations to taste. I used mango jam and a dash of crushed cardamom on mine. It's an excellent base recipe. My houseguests loved it. I can't stress how easy this is to prepare. I used Egg Beaters (the kind with "yolks") and day old French bread off the sale rack. I made it the night before and I swear, it took six minutes to prepare. DO leave it in the full 50-60 minutes. If it's getting too brown on top before the time is up, put some aluminum foil on it and stick it back in the oven- it'll be fine. I can't wait to try this a hundred different ways. Thanks for sharing!
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5 users found this review helpful

Cream Cheese Mints

Reviewed: Dec. 18, 2007
These are delicious. My Gramma made these for my wedding and this recipe is just like hers. I made them for Christmas, used red and green food coloring to make them look like individual red and green gift packages (from a Christmas mold I got at Walmart--the less detailed the mold, the better for this candy). I keep these in the freezer and take them out right before serving them (they don't freeze hard)- the colder they are the better!
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5 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Oct. 16, 2006
These turned out really well, but I am looking for a chewier oatmeal-choc chip recipe. The texture of these cookies is more crumbly than chewy, but wonderful if you like the crumbly-type of cookie. My husband loves them. I will keep looking for that chewy cookie recipe, but I will probably make this again.
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3 users found this review helpful

Banana Bread

Reviewed: Oct. 7, 2006
This is my favorite banana bread recipe on this site because it is so good, simple, and quick to put together. It doesn't call for a whole lot of ingredients or complicated process, but it sure makes a good old fashioned banana bread. I usually toss in raisins or chopped dates if I don't have walnuts/pecans. Other things I have added with wonderful results are chopped maraschino cherries or shredded coconut. Although the bread bakes for one hour, it is always very moist. House smells great during the last 15 minutes it bakes. This banana breadhas become one of my husband's favorite treats. It's the only banana bread recipe I use now. Tasty!
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3 users found this review helpful

Mexican Rice II

Reviewed: Dec. 23, 2008
Just like the restaurant! I recalculated it for 16 servings (Christmas dinner side). Don't worry about it 'puffing' just toast the rice a little in the oil and continue on with the recipie-- it WILL turn out. Very mild and basic, just authentic Mexican restaurants serve. If you want to spice it up, knock yourself out and put whatever you want in it, but Mexican rice is usually very mild to balance the heat from the main dish. This is a very good recipe and I know it will be devoured by all at Christmas dinner. Mi gusta!
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2 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Oct. 29, 2009
Always a hit! People will think this recipe was passed down to you by a Mexican Grandma. People who have said it is too spicy-- the type of hot sauce you use and the kind of chilis you use can drastically impact the heat level of this dish- I come from a family that likes it spicy but not hot just for the sake of being hot, and they all love this. My 82 year old Grandma eats it with no problem (but again, we like spicy food). For the hot sauce,I use Cholula hot sauce ('Original' flavor), and for the diced green chilis, I use three of the little cans of diced green chilis they sell alongside canned refried beans-- the green chilis that come in those little 6oz (approx) cans aren't even hot, but they add a nice aroma and flavor. When I am making this for people other than my husband and I, I reduce or omit the cayenne unless I know the people I'm serving it to can handle it. I don't know how someone could say this was so hot they couldn't taste it- they need to reevaluate their ingredients- IF I used habanero hot sauce and fresh jalapenos for the diced chilis, I wouldn't be able to eat it either, but I don't think it's fair to give a recipe one star and say that the people who like it just want to prove how tough they are- maybe we all just used common sense and our own discretion.
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: May 27, 2007
WOW! These came out just perfect on the first try. SO good. I'm going to make them for my Gramma. These are wonderful. Thanks so much for this terrific recipe.
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1 user found this review helpful

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