WUVIE Recipe Reviews (Pg. 1) - Allrecipes.com (10762635)

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Tiramisu II

Reviewed: Nov. 14, 2010
My advice, remain calm. It will not only work out, but in fine fashion. A fine dish worthy of the time and expense. Two days before an employment gathering, I made not one, but two Tiramisu II in trifle dishes. As I was whipping the cream, I panicked. Stiff peaks? There were no stiff peaks, let alone slightly firm bumps. I continued beating and whipping and nothing, it was as though I was stirring milk. The trick is to keep beating. It will happen...eventually. As for the many who suggested doubling the coffee mixture, I wholeheartedly agree. The benefit to using a trifle dish is that after you quickly dip the lady fingers in the coffee mixture and stand them vertically in the dish along the sides, the excess liquid will pool at the center, where it can be dabbed out with a paper towel. I simply layered the cream, Mascarpone mixture and lady fingers in the middle of the dish, with additional fingers composing the 'walls' of the dish. Instead of using cocoa powder, I shaved a Dove dark chocolate candy on each layer. After the last layer, I scraped curls of dark chocolate on the top, then placed tiny stars of the remainder of the whipped cream between the tops of each lady finger. It looked stunning! Another vote for mixing well. One doesn't want lumps in a luscious dish like this! Make two days in advance, this is very important to give the flavors a chance to settle in to become extra delicious.
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Seven Layer Bars

Reviewed: Dec. 26, 2010
There was a time one could find a kit in the baking aisle to make Seven Layer Bars. With such a simple recipe, no kit is needed! A very forgiving recipe when it comes to the chips. Use any 2 cup combination of chocolate chips, vanilla chips, butterscotch chips, even toffee bits. Parchment paper goes a long way, as does the suggestion to pour the condensed milk on top of it all. I layered all of the ingredients except 1/3 cup of the coconut, which I sprinkled on top of it all, giving the top a beautiful toasted look. Another vote for allowing it to cool before cutting. Sweet and rich, albeit a consistent hit. Very quick and easy.
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World's Best Lasagna

Reviewed: Sep. 10, 2011
This is a wonderful recipe, full of authenticity and flavor! As I type this, we are enjoying the fruits of labor that were necessary to prepare this lasagna. It is indeed a hearty dish, and can easily feed a dozen. Paired with a small salad, a good wine and bread of your choice, a fine meal! You will likely want a bread, as there is plenty of sauce worth sopping. I changed nothing about the recipe, but like the others, was hesitant to add a tablespoon of salt. My husband tends to lay on the shaker, so he was not very convincing. I added half, only to add the remaining half while the sauce was still cooking. Though it does have a sweet taste, it is nothing I could call 'too sweet'. For those who dislike a sweet tomato sauce, you might edit the amount of sugar this recipe calls for. Using quality ingredients goes far with this dish. While it can certainly be cooked with less expensive brands, I say if you are going to go to this much trouble, use the good stuff. The search for a good ricotta is worth it! For those who cringe at the thought, a 16 ounce container is not as intimidating as it seems. Be certain your baking dish is a true 9 x 13, as you will definitely need the room. When baked in a glass casserole, this is a weighty thing to move in and out of the oven. Be careful. This is a delicious lasagna, and I will definitely make it again. MMM!
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Black Magic Cake

Reviewed: Sep. 17, 2011
What a great pleasure to find this recipe posted, true to the original ingredients! In 1985 I first found this recipe on the old fashioned cans of Hershey's Cocoa, back when one had to use a screwdriver to pop off the lid. The can was in the pantry of an older woman who had saved the empty container from years back. How times have changed. This is an excellent cake that is unbelievably moist. I've made it on many occasions over the years, turning out so well each time that several people have doubted I actually made it. It is that delicious. For those experiencing difficulties such as sinking and sticking, I would be curious to find, perhaps in a poll, how many used true buttermilk vs. vinegar + milk, as well as results for anyone who used chilled coffee, room temperature coffee, or hot coffee. Just a thought. Thank you for sharing this recipe!
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Exquisite Pizza Sauce

Reviewed: Aug. 3, 2014
This is a great recipe for the 'keeper' file! With the exception of the anchovy paste, all of the ingredients are in our pantry at all times, so it is a great quick way to make a meal. If you don't care for the slight sweetness, a Tablespoon of the honey could be omitted. Don't forget that the taste will vary depending on which brand of tomato paste is used. Tomato paste, not sauce, and yes, there IS a difference. This recipe made enough sauce to cover a baker's half sheet of crust quite well. At first bite, we realized we would have to find a different crust than we used, one worthy of this sauce. Thank you!
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Cream Cheese Coffee Cake II

Reviewed: Mar. 10, 2012
The first time I found this recipe was in a 1989 Treasury of Christmas recipe cookbook, though the recipe differs from this one in that it calls for 2 tablespoons of confectioner's sugar instead of 3 as listed on Allrecipes. The only other alteration is more nuts in the cinnamon-nut topping, which I would never argue with. :-) A delicious cake with a wonderful creamy center, a great choice for morning guests!
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Red Skinned Potato Salad

Reviewed: Sep. 11, 2011
Shamefully, I admit this is only the second time in my life to have made potato salad, but this experience was much better than an attempt at the age of 21. Like many others, I substituted one cup of sour cream for the mayonnaise, too. I will definitely make this again, though next time I'll be sure to cook the potatoes just a tad longer, or cut them into smaller cubes before boiling. As for the bacon, I thought a full pound might be overwhelming, but by the time it is cut up and distributed, it is fine. Next time I will cut the bacon into smaller pieces as well. Not much of a raw onion fan, I used only half an onion and borrowed the fabulous idea from another Allrecipes member to place the onions and celery into a strainer, then pour the hot water from the boiled potatoes over them. This reduced the raw crunch of the onions, for which I am not a fan. My apologies, I don't mean to sound as though I'm picking this recipe apart. It is more a matter of preference, which can easily be changed to suit. A good basic recipe that is safe to tweak. Many thanks!
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Pecan Pie V

Reviewed: Oct. 8, 2011
Signing in as another who has previously disliked pecan pie due to the sticky, syrupy, sweetness of it. We can all live without high fructose corn syrup. I doubled the recipe and used a double crust, which was absolutely perfect. No need to be nervous, every drop of the mix fit the crust. The pie was baked at 350° for 15 minutes, then I reduced the heat to 300° and baked for an additional 55 minutes. During the last 15 minutes, the edges were covered with a pie crust protector. I even allowed an extra ten minutes just in case, without burning it. For those of us who are busy or otherwise not inclined to make our own pie crust, Mrs. Smith is your friend. It cooks beautifully, but I was a bit dismayed at the texture. My two cents. The middle still seemed loose to me, and was more like scooping a pile than serving a slice. Perhaps increasing the flour, reducing the sugar, adding a little more pecan next time? It could very well be that I tried to double this recipe. Too many others have had great success, so I'm willing to try again. Otherwise, the taste is wonderful! Served with ice cream, it was delicious.
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