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Green Bean and Mushroom Medley

Reviewed: Jan. 27, 2014
Very good, assuming you like mushrooms.
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Special Buttercream Frosting

Reviewed: Jul. 8, 2011
I made it with 1/2 shortening, 1/2 butter. The taste is really yummy and it spreads very well. I found I could pipe many intricate details, but not those that had to hold themselves up. It would need to be a bit stiffer for that to be perfect. But for "frosting and borders" as described, it is spot-on.
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1 user found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Jun. 28, 2010
This recipe is excellent, as-is. But I have made this many times now, and recommend replacing the water with milk for a more creamy, richer filling flavor. Just be sure to keep at or just under boiling for a good 15 minutes to set the filling. I have also experimented with more lemon zest and juice with good results. The other thing I recomend is to leave the meringue as is for this pie. The light, fluffy, air-filled meringue made with just egg whites and sugar adds the complimentary texture that you lose using one of the tartar or starch based meringues. Texture is very important with this pie.
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14 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Feb. 18, 2010
Made exactly as described. Excellent cake, moist, rich, delicious. Icing or glaze would ruin the balance, leave plain or with a light dusting of powdered sugar. I have a heavy bundt pan, and an accurate oven. 350 for 1 hour was exactly right.
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Carrot Cake III

Reviewed: Feb. 13, 2010
Made exactly as described. Makes more icing than needed for a 9x13 pan.
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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 13, 2010
Made exactly as described. Excellent cake, moist, rich, delicious. Icing or glaze would ruin the balance, leave plain or with a light dusting of powdered sugar. I have a heavy bundt pan, and an accurate oven. 350 for 1 hour was exactly right.
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1 user found this review helpful

Pooter's Wine Cake

Reviewed: Jan. 27, 2010
Really good. For using pre-packaged cake and pudding mixes, this is a fantastic dessert. Much better than an average cake. I did substitute "Hardy's Whiskers Blake" port instead of sherry because I like it better than any sherry, but otherwise followed recipe exactly.
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2 users found this review helpful

Marshmallow Treats

Reviewed: Aug. 20, 2009
The recipe contains the essentials to make a good treat, worthy of five stars. But, the flavor will be improved by adding a little vanilla extract. Make certain to melt the butter completely, and very slowly without any browning. Then add the marshmallows, and again heat very slowly. More time spent melting is so worth the final result. Always use a glass dish for best results. When ready to press into the dish spray it with cooking spray first, dump the mix, then spray your pressing hand to keep it from sticking while shaping the treat.
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1 user found this review helpful

Old Settlers' Baked Beans

Reviewed: Jul. 4, 2009
Very good Baked Beans, made as directed. I have also made this with pork sausage instead ground beef, yummy!
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1 user found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Sep. 18, 2008
I enjoyed the cookies as written. To kick them up another notch, I made again with 1/4th Tsp of cayenne pepper, an extra 1 and 1/2 Tsp of ginger, and 1/4 Tsp of ground cloves. Another thing I noticed is that 1" balls create cookies about 2 1/2-3" across. Balls with about half the dough create cookies about 1 1/2-2" across. I like the slightly smaller size if I am trying to make snaps instead of softer cookies.
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2 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 12, 2008
This is a pretty good cookie, but not a great cookie. I followed the directions exactly, and ended with tons of wonderful crunchy but still moist cookies. The problem is that the flavor is a little confused. The oat flavor is muted; the cloves stands out front and center; the raisins, cinnamon, and vanilla are well balanced. For an oatmeal raisin cookie I want the oatmeal and the raisins to be fighting for prominence, not the cloves. I could accept the spiciness of the cloves more if there was a complexity to it such as happens in curry or in pumpkin pie. Some reviewers have suggested adding ginger, allspice, nutmeg, cardamom, etc. to spice it up and I think that has the potential to turn this from good to great.
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2 users found this review helpful

Banana Pudding IV

Reviewed: Sep. 8, 2008
Excellent banana pudding, with the creme cheese adding the right texture and body. I made it exactly as described, but will change the store-bought whipped topping with real whipped cream the next time I make this. I can definitely taste the odd oily/greasy flavor of imitation whipped topping, and whipped cream is really easy to make yourself. I also refuse to ever attempt this recipe with banana flavored pudding mix as so many others here have suggested. Use the 5 oz vanilla pudding mix as described. Banana flavored pudding mix has a very strong non-banana fake flavor that will cheapen the entire recipe. If you let this sit over night like it is supposed to, it will have tons of banana flavor without the fake pudding.
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5 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Sep. 6, 2008
The recipe was OK, but not good or great. I made it exactly as described, and thought the sour cream flavor was too strong. Perhaps if the amount of sour cream was reduced, it would be more in balance. I really, really love cheese, but there was also too strong a cheddar cheese flavor for this dish. The basic problem is that there is not enough green bean flavor, and too much sour cream and cheese flavor. I want a green bean casserole to have green beans as the prominent flavor.
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1 user found this review helpful

Best Steak Marinade in Existence

Reviewed: Sep. 1, 2008
I did not have any lemon juice, so I used 1 tablespoon of balsamic vinegar instead. I know this is a little different flavor than as written, but was quite excellent! I marinated 1" thick New York strip steaks overnight and grilled over charcoal. They came out tender, juicy, and the charred crunchies outside were delicious.
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Big Smokey Burgers

Reviewed: Aug. 18, 2008
Excellent flavor, the best plain burger I have ever had. I like fully dressed burgers with mustard, onions, chili, cheese, jalapeƱos, but this burger was great with only some cheese on top. The ingredients caramelized especially tasty on my charcoal grill. I grilled for about 18 minutes total instead of the normal 8-10 minutes for normal burgers due to the high moisture content. I also made this recipe as a meatloaf by adding one egg and 1/2 a cup of bread crumbs. I baked at 350F for an hour. The meatloaf version is less spicy tasting, but also very good. I am going to try the meatloaf version again but with a tomato based sauce on top to add that extra meatloaf flavor.
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3 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Aug. 10, 2008
It is tasty, comes out firm, and has a delicious sauce. That is all you can ask of a meatloaf recipe.
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Egg Drop Soup (Better than Restaurant Quality!)

Reviewed: Jun. 2, 2008
The best tasting home-made egg drop soup I have had. Spot on!
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12 users found this review helpful

Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Sep. 12, 2006
I made this without the piecrust to reduce carbs; it came out tasting great! Also, per many previous suggestions, I reduced the light cream to only 1 cup and wilted the spinach first.
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4 users found this review helpful

 
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