Megasuss Recipe Reviews (Pg. 1) - (10781067)

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Baking Powder Biscuits

Reviewed: Sep. 13, 2007
This is the biscuit recipie I've been looking for! I DID make 2 changes from how it is written: 1) I misread the measurements, so I ended up using 2 tsp instead of Tbs of sugar 2) I never roll out biscuits. I was tought to turn out your dough, then pat it out so you don't get too thin nor too tough. It hasn't let me down yet. That said, these biscuits turned out flakey, tender, & moist. We had chipped beef gravy for supper as well as trying them just with butter. I got 10 biscuits from the batch & though there are only 2 of us, there are none left(the DH just came out of the kitchen with the last 2, a jar of jelly, & a smile on his face). Thank you for the perfect biscuit recipie!
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129 users found this review helpful

Almond Flour Waffles

Reviewed: Aug. 14, 2011
Since it's been mentioned that the almond meal/flour used can make a difference, I will say that I used 'Bob's Red Mill Almond meal' to make these. I wasn't too sure about the lack of oil or milk, but I get plenty of both in my diet & I was surprised at how runny the batter was. **WARNING** These cook up FAST!!! My DH (the waffle chef at our house) burned the first one because they cook so fast. As others have noted, they do not crisp up like a good waffle should. Also previously noted, they are more "eggy" than a normal waffle (it reminded me of the "egginess" of a french twist donut). These two things combined equal 1 star lost in rating. Still tasty & worth adding to my personal recipie collection, but not over-the-top, all-out to-die-for delicious. I liked the heartier texture & the light sweetness. Even better with a sprinkle of cinnamon in the batter. I also liked these better plain than I did with butter, which never happens for me. Syrup is definitely not needed. I didn't add fruit or yoghurt, as suggested, but may next time - I can see where they would compliment the taste & texture. I also think I might try subbing almond extract for the vanilla. These are a pleasant change of pace that I will make again & I really love the natural ingredients that allows most of the people I know with health/dietary restrictions to enjoy these with me.
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40 users found this review helpful

Aunt Joyce's Chocolate Cake

Reviewed: Jan. 26, 2007
I have been looking for a true Southern red velvet cake recipie since I lost mine in a move 4 years ago. The only thing missing from this recipie is the red food coloing. Rich, moist, and PERFECT! Thank you for sharing this great recipie.
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21 users found this review helpful

Quick Hoppin' John Soup

Reviewed: Jan. 14, 2007
2 years after first trying this recipie, I'm updating my review, but keeping the 5 star rating! This has become a staple recipie at our house - almost every week in cold or cool weather. It is SO easy to tweek & very forgiving : I've forgotten the water, used only water because no broth on hand, added & substituted link sausage, ham, barley, seasonings, various veggies, etc., doubled & tripled it & it ALWAYS turns out DELICIOUS! We often make this after work-done in 30 min. or less, or on days off I let it cook low & slow & it gets almost stew like. It's also a frequent request for work pot lucks (between this & 'clone of a cinnabon' also from AllRecipies-which, btw makes a nice companion/dessert with the Hoppin' John). If you have any left over it re-heats nicely as well(I have to make a double batch to have left overs) If friends know I'm making this, they've been known to invite themselves over for dinner, too!. I still can't thank you enough for this recipie!
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17 users found this review helpful

Corned Beef Waffles

Reviewed: Jan. 16, 2011
Unusual yet delicious. Followed the recipie as written. These had a perfect texture-a delicate crispness outside with a tender inside exactly as both hash & waffles are supposed to be. On our old wafflemaker (makes *aprox. 4x9" sized* rectangular waffles) it made 3 waffles which is perfect for us. My DH liked them with maple & Mrs. Butterworth Lite syrups, but he likes sausage w/ syrup, too. I enjoyed them with just butter & can see adding garlic, thyme, & cayenne or hot sauce to the batter as well. Wish I would've found this recipie while I was still in my 20s-pair this up with a white or cheese sauce & some eggs sunnyside up & you've got the perfect post-bar breakfast!
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10 users found this review helpful

Corn Dog Muffins

Reviewed: Oct. 17, 2006
4 stars for recipie, extra star for idea! I used no-stick cooking spray on the muffin tin (sprayed liberaly as I always do), and had no problems removing muffins. Substituted buttermilk for plain milk, used beef Plumpers-still partly frozen(cut into thirds and put in the tins for the first dozen, sliced into the batter for the last half-dozen as suggested by a previous reviewer). Other than above mentioned, followed the recipie exactly-kept a close eye on the oven after 10 min.-and they turned out wonderfully! I was also worried about the sugar(fiancee is diabetic), but it tastes just right as is, and we planned the rest of the days' meals with this in mind. I definately recommend slicing the hot dogs into the batter-provides full corndog experience in every bite.
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9 users found this review helpful

Braided Easter Egg Bread

Reviewed: May 25, 2011
I made this for Easter this year & it went over GREAT! Everyone loved it, even my extra picky-eater nephew & BIL, & my DH's Gramma who has almost stopped eating (advanced stages of Alzheimer's-everything is either "too sweet or too salty" to her) asked for a second piece! Of course the kids were impressed that the eggs cooked in the oven. The only alterations I made to the recipie were to use 6 colored eggs (a rainbow of color), which I allowed to completely dry, then lightly coated with oil before placing in the braid (which helped minimize color bleed), & about half way through baking I basted it with butter again & sprinkled on poppy seeds. It has a nice, medium texture-not too light, not too dense, & a slightly sweet taste. Had to print a copy of the recipie for my SIL, who has added it to the family cookbook. Thank you for this new Easter family tradition.
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7 users found this review helpful

Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Jan. 11, 2011
Great idea & the measurements are spot-on, but it was too bland for me as written. I ended up adding some coriander, turmeric, garlic powder & cayenne pepper to the sauce the first time as I had them on hand. Also, I do not use sour cream anymore for anything. A high quality, plain, Greek style yoghurt can be substituted 100% for sour cream to cut fat & increase health benefits without a change in flavor (if it doesn't taste like sour cream then it's not high quality, no matter what it cost). I have found I prefer to add mushrooms & sometimes beans or Spanish rice to the filling mix & I no longer fry the tortillas-they roll fine at room temp. I've also used leftover Thanksgiving turkey in place of the chicken. This recipie, as written, is a great starting point.
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6 users found this review helpful

Runzas (meat pies)

Reviewed: Sep. 19, 2007
There used to be a Runza place in our mall, and this recipie tastes just like the ones they sold. Well done! I followed the recipie to the letter & even my DH(who had been insisting that runzas were made with saurkraut) admitted that he was wrong & these were perfect. On a side note, I have been looking for a really great white bread recipie, and the dough works great for making loaves that are light and not too yeasty-similar in taste & texture to store bought, but without the chemicals & you KNOW how long this has been sitting on the shelf(in my house it's never made it to day-old)two recipies in one, and both 5 stars! Thank you, again.
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5 users found this review helpful

Gingerbread Waffles with Hot Chocolate Sauce

Reviewed: Dec. 13, 2013
I used the nutmeg sauce of another reviewer rather than the chocolate sauce (delish!) 4 stars for the recipie as written. Very good, but has some issues as addressed by other reviewers. I've played around with it & suggest the following to kick this upto a 5 star recipie: 1)The molasses makes a difference in flavor, the darker the molasses, the more intense 'molasses taste' & the less sweet it is. 2)Use buttermilk instead of plain milk. This resolves the too crisp too fast issue &, imho, improves the overall texture & flavor, plus it holds together better in my experience. 3)Use heaping measurements for the spices, & add 1/4 tsp. cloves to the mix. 4)Break out your favorite wooden spoon & mix this by hand. Just like muffins, it only needs a few stirs. 5)The batter as written is the same thickness as real gingerbread. I add water at the end, mixing just till incorporated, so it ends up on the thicker end of waffle batter consistency-usually between 1/3-1/2 c., but mix in a T at a time rather than just dumping in the whole amount. 6)Based on my real gingerbread recipie, I tried adding a splash of brandy (or brandy flavoring)-it adds a little 'je ne sais quoi' & also try 1/2 AP & 1/2 whole wheat flour if you want healthier. We have a regular waffle iron, I don't know if the iron makes a difference or not. With the changes I made the results were still filling & more dense than a standard waffle, but that's the gingerbread part & to be expected.
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4 users found this review helpful

Sausage-Stuffed Squash

Reviewed: Oct. 27, 2011
There is an understanding at my house: I make 1 supper a night & you have to take at least 1 bite of whatever I make - if you don't like it there's leftovers & sandwich fixin's. The nights I make squash find my DH fending for himself. Until last week when I tried this recipie. The changes I made: I scored the uncooked squash in a grid pattern (like a ham), sprinkled with garlic pepper before nuking, subbed plain Greek style yogurt for the sour cream(same taste, better nutrition), nuked the squash for 7 min. before stuffing, & finished in the oven. Otherwise, followed the recipie as posted. Oh, WOW! After the first bite, my DH WENT TO TOWN!!! I thought it was pretty great, too. He was even scraping the shell for last bits of squash after the meat was all gone, "because the sauce just gets in there & makes it delicious" he says. lol I never knew squash did so well in the microwave & it makes this a very doable dinner after work. I want to try throwing a handful of cooked quinoa into the stuffing mix, too. Hmmm...
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4 users found this review helpful

Simple White Cake

Reviewed: Jun. 24, 2011
The first time I made this, as written, the batter looked too thick for a cake, so I followed other reviewers advice & added more milk-about 1/4 c. more. I also beat everything thoroughly at each step. The resulting batter resembled coolwhip in fluffiness. The cake had a nice crumb & was plenty moist & delicious. I now prefer to substitute 3/4 c. buttermilk for the 1/2 c. milk which ups the moistness, though tends to crack the top of the cake-not a problem for me since I turn my cakes out onto a plate to frost & serve. I have also had no problems adding gel food color &/or using different flavorings with this cake. The smaller size is very appreciated as well, since it's just my DH & myself here now.
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4 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 11, 2011
This recipie was not what I was looking for, but it sure was good! As someone else mentioned, this is a New England style, sweet-cake type cornbread. Perfect if you are used to packaged cornmeal muffin mixes & want something with a similar, though decidedly better, flavor. I didn't have a dryness problem as some have mentioned. In fact, I found it perfect eating right out of the pan (& I normally slather butter on my cornbread, then drench in honey or maple syrup). A nice desert cornbread.
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4 users found this review helpful

Baked Pumpkin Bread

Reviewed: Dec. 12, 2010
My DH says these are the 'moistest muffins' he has ever had. I have made these a couple of times now. Originally I followed the recipie exactly, I have also (depending on what I had on hand at the time) substituted pumpkin pie spice for the cinnamon & nutmeg, olive oil for the butter, and another time substituted sweet potato for the pumpkin. I used a 15 oz. can of cut sweet potatoes in juice, drained, then mashed with a potato masher. Each time the muffins are moist, delicious, & gone before they get a chance to fully cool. Oh, yeah, did I mention I usually bake these as muffins instead of in a loaf pan? Equally delicious either way.
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4 users found this review helpful

Cornmeal Bacon Waffles with Cheese Sauce

Reviewed: Nov. 13, 2010
I mixed these up as directed, aaannd...the waffle iron would not heat up. Yes, the same waffle iron my DH's Grandpa used to cook waffles for him on finally gave out, so I had to improvise a bit. I chopped the bacon in half, laid down a strip, then poured the batter over it on the griddle for pancakes. That didn't do so well for cooking the bacon, so we fried the bacon up & drained it, then added the crumbled bacon to the batter & enjoyed with the "cheese syrup" as it is apparently called at my house lol. They were tasty, quick, & easy & we all enjoyed them. As pancakes I give them 4 1/2 stars because I'd prefer them to crisp up a bit better on the outside & they are not *quite* the best I have ever had. I gave the extra 1/2 star because this isn't a pancake recipie & I didn't follow it to a "T". My DH says they would be better with some black pepper.
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4 users found this review helpful

Best Brownies

Reviewed: May 19, 2011
Now, I did not make the frosting, so this is on the brownies alone. I followed directions (minus frosting) & got a nice, chocolately, cake-type brownie. I prefer my brownies fudgier with a richer chocolatey taste to them, thus the 4 stars. Since the other reviews I've read that claim this as a fudgy type brownie all mention the frosting, I will try one more time with the frosting & let you know how it goes.
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3 users found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: Nov. 15, 2010
This recipie has turned me into a liar. I have to make a double batch, hide half, & tell my DH that they are all gone in order to have some the next day (because they are even better the second day). lol I have made them as stated, added spices with the dry ingredients, and fruit (dried fruits or frozen blueberries & even 'smoothie mixed fruit' straight from the freezer) when the dry ingredients are about half mixed in. They have always come out wonderful & delicious, moist, but not too heavy. I've also subbed yogurt Greek style plain) for the buttermilk one morning when I didn't have buttermilk - still great, though a bit more dense.
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3 users found this review helpful

Black Magic Cake

Reviewed: Nov. 12, 2009
I first used this recipie 6 mo. ago & I've been so busy baking different versions that I haven't had time to review it! It is now my standard chocolate cake recipie, & I'm going to make it again tomarrow for my best friend's baby shower. It is moist & dense & luscious! I have sub'ed the coffee with tea, water, hot cocoa, apricot nectar, & rum & it always turns out scrumptious. It takes a full hour to bake in my oven, & the center always falls a little for me, but that just means more frosting or a nice place to put fruit. I recomend making this the night before you plan to serve it so it can cool over night, & a crumb coat is DEFINATELY required when frosting this cake. Thank you for sharing this slice of chocolicious heaven.
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3 users found this review helpful

Dirt Cake I

Reviewed: Jan. 31, 2009
Hands down THE BEST dirt cake EVER! I made the 'mistake' of taking this to a work potluck last spring-a huge hit that was gone in the hour. The double batches last longer, but I've never had it last the whole day. My DH & I used to work together & though I'm now somewhere else, he came home tonight & told me that everyone asked him to have me make this for his potluck on Monday. LOL! I mix the milk & pudding in the serving bowl(huge salad or popcorn bowl), then let it chill while mixing the butter part. Add whipped topping to pudding, then the butter part. I use 3 things of Oreos for every double batch, about one pkg. I fold in after the butter part, the rest I spread on top. Don't have a food processer, so I pound them up with a hammer or rolling pin. I've also done different puddings & different cookies(nilla wafers or golden Oreos for "sand cake") & it's always turned out great! Bug or bear shaped graham crackers, animal crackers, & gummi candies are also terrific for decoration. Did a 'graveyard' for halloween with mint chocolate pudding, mint oreos, Andes mints for path & head stones(piped frosting 'RIP's), & gummi spiders & body parts sticking out-so fun!
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Jun. 11, 2008
I made these for a work potluck. I was not impressed with the frosting the night I made them, but it tasted much better the next day when I took them to work. I don't think they are a clone of a cinnabon, but I thought they were very good. My co-workers, however, can't stop raving about them, & I've been asked to bring them next potluck. I advise making the frosting the day before you plan to serve the rolls.
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3 users found this review helpful

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