Andrea Recipe Reviews (Pg. 1) - Allrecipes.com (10787824)

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Chocolate Zucchini Cake III

Reviewed: Jul. 21, 2013
This recipe is great if you want to use up some of those zuchinnis growing out back. I made this with a few changes (1 cup applesauce/no oil and chocolate chips instead of walnuts), and it was moist and tender. However it lacked in chocolate flavour and the cinnamon was not a pleasant taste. After a second go at this cake, i added some melted chocolate to the batter, some prepared instant espresso, omitted the cinanamon and replaced with pure vanilla extract and glazed the cake with a shiny chocolate glaze when cooled. All the changes made for a completely different cake but now suits my family's tastes. Thanks for a good base recipe.
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Cake Mix Cookies VIII

Reviewed: Sep. 15, 2011
This is a good start to your basic cake mix cookie recipe, but I made the following changes: 1 egg, plus 1 egg yolk 1 tsp pure vanilla extract I always beat the softened butter together with the dry cake mix until crumbly (any cake mix will work---even store-brand) and add the eggs until combined. I then add the vanilla and fold in chocolate chunks/chips etc. Using a 2 TBSP cookie scoop, I place them 2" apart on a parchment lined cookie sheet and bake for 12 min @ 350F. These will spread, and result in a cookie that has a crispy outer shell and chewy inside. These are my go-to cookies for bake sales as they are quick, easy and inexpensive, especially when making 20 dozen.
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4 users found this review helpful

Fluffy White Frosting

Reviewed: Sep. 6, 2010
I had some minor issues with this frosting. I made this exactly as the recipe stated, and had great success with taste, texture, and appearance. The issue I had was that the frosting deflated over a period of less than a day, and became weepy and froth-like. I am not sure if this was due to not whipping it enough, or humidity. I tried this recipe several times and whipped the frosting between 7 and 10 minutes and each time had the same result of deflation. If served immediately, this frosting will do just fine. For those wanting to prep cupcakes or cake ahead of time, this may not be the best recipe.
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Cool Whipped Frosting

Reviewed: May 27, 2010
Perhaps it was my ingrediants, but this did not hold up well. I beat the pudding, milk and vanilla until thickened, and then folded in the cool whip. The cool whip loosened up the mixture and thus it was difficult to frost a layer cake. I ended up letting my 5yr old frost his cupcakes with it instead. After letting them refidgerate overnight, I thought they would've hardened up or set a bit, but the frosting was still soft. Overall the taste was okay, but I would not use it for cake.
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Brooke's Best Bombshell Brownies

Reviewed: May 18, 2010
Great recipe---family loves it and asks for it on a weekly basis (most batches only last two days in our household). The recipe itself is awsome, but when baked in one of those specially formulated brownie pans (the kind that creates pan edge crispiness on all sides) puts this over the top. Thank you!
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Cauliflower-Cheese Soup

Reviewed: Jan. 19, 2010
This rating is based on the changes that I made to the recipe (which is a good starter recipe by the way): 3 cups low sodium chicken broth/1 head cauliflower, chopped/1 large carrot, diced/1 large russet potato, diced/2 cloves garlic/1 cup fat-free evaporated milk/1.5 cups shredded sharp cheddar/salt and pepper to taste. I boiled all the veggies in the broth until softened, about 10 minutes. Then pulsed 3/4 of the mixture in my food processor (be sure to let heat escape if using blender) until smooth. I left the last 1/4 a little bit more coarse for some added texture. I then returned the mixture to the stovetop, added the evaporated milk and cheese, until warmed and incorporated and seasoned with salt and pepper to taste. The result was something that my family enjoyed very much. Thank you for starting with a great recipe---it's allowed me to adjust to my family's personal taste.
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3 users found this review helpful

Rempel Family Meatloaf

Reviewed: Jan. 17, 2010
I thought I'd try something different than my usual meatloaf recipe. I was very pleased with the texture of this, as it was tender and moist but not at all mushy, which I was a little concerned with given that it had both crushed crackers and ketchup. I've found in the past that meatloaf with too much ketchup has turned the meat a bit mushy, which is probably from the vinegar breaking down the meat? Anyway, it was very tasty and the whole family enjoyed it. I would've given it five stars, but I felt like it was missing something.
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Monkey Bread

Reviewed: Jan. 17, 2010
The rating that I am giving refers to the ingrediants that I used: While I like the idea of ready-to-bake dough, I prefer to make mine from scratch if I have the time, which is what I did. I used an 8g pack of yeast, mixed with a cup of warm water and a tsp of sugar, proofed it for 10 min, and then mixed with 3 cups of flour. By hand, I knead the dough for 10 minutes, until smooth and elastic. I then let it rise in an oiled bowl for an hour, covered with a tea towel. After it has risen, I punch it down, pour out onto a floured surface, knead it for a few minutes and then let it rest again, for 10 minutes, before portioning out into little rolled balls. I then followed the rest of the recipe (melted butter/pudding/sugar/cinnamon) and let them rise again, covered, for another 15 minutes, and baked for 30 minutes at 350. After letting it rest for half an hour (yes, a lot of waiting but so worth it), I turned them out on a platter, and there was a nice ooey, gooey caramel sauce coating them. My husband and sons enjoyed them and I hope to make them again. I will follow the original recipe in a pinch if needed, as I'm sure they'd be great.
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Quick and Easy Pizza Crust

Reviewed: Jan. 15, 2010
Good dough; light and airy. Not at all heavy and the crust crisps up nicely.
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Japanese Style Deep Fried Shrimp

Reviewed: Jan. 15, 2010
While waiting for the rest of the shrimp to be cooked, my son secretly polished off the first plate on his own---and he's only 5! Great recipe and easy too!
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Crispy Barbequed Tofu Slices

Reviewed: Jan. 15, 2010
I used to be the only one that ate tofu, but now my son loves it too. it's a great protein alternative, when I want something light.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jan. 15, 2010
Good base recipe. I use the base and change up the chips depending on what I have on hand (ie. butterscotch chips, peanut butter chips etc).
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Cheater Pot Pie

Reviewed: Jan. 15, 2010
Followed the basic recipe with a few personal adjustments to suit my family's taste and it turned out well. I will use this recipe when in a hurry, but still like my classic crust made from scratch. Thanks for the nice change!
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Breakfast Pies

Reviewed: Jan. 14, 2010
I love that this recipe can be adjusted in a variety of ways to suit everyone's tastes. Here are some variations that my family enjoys: Pizza - mix the egg mixture with diced pepperoni and mozza cheese. Put a teaspoon of pizza sauce in the bottom of the muffin tin (on biscuit base) and pour egg mixture on, and top with mozza cheese. Bake as usual. Other variations include bacon, cheddar and red onion; smoked ham and swiss; potato and leeks; chicken, spinach and feta. Thanks for the great recipe!
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Green Onion Cakes

Reviewed: Jan. 14, 2010
My grandmother used to make these when I was a child, and she always put onion powder in hers, to give it more of an onion flavour. I followed the recipe, with the addition of a teaspoon of onion powder, sea salt, and ground white pepper. I rolled them the way my grandmother did, which is to portion them out (16-18 per recipe), using hands, roll each portion into a hotdog-like shape, then with a rolling pin, roll out into a long, thin rectangle, about 1/8" thick. Brush with oil, sprinkle on green onions, and roll into cigar lengthwise. Next, take one end and begin coiling the cigar into a patty (like how a snake coils itself), and tuck the end tail under. Next, roll flat with rolling pin, again, 1/8" thick. I like to make two batches at a time, and freeze them, with parchment paper inbetween. No need to defrost when pan frying, just lower the temp a bit, and cook a bit longer. Sprinkle with salt and serve with hoisin sauce. Enjoy!
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Chicken with 40 Cloves of Garlic

Reviewed: Dec. 30, 2009
I received a dutch oven for Christmas (thanks mom!) and this recipe turned out wonderfully in it. I used about 30 cloves of garlic, minced. After browning the bird, I tossed in the garlic, returned the bird to the pan, then added halved white potatoes, a yellow onion quartered, and two carrots cut into large pieces. I then added the remaining ingrediants for the original recipe, topped the pot with the lid and put into the preheated oven. This chicken as small, so it cooked in about an hour, and the aroma that filled the house was amazing. I let the bird rest for ten or so minutes before removing from the pan. I put the veggies in another bowl to serve alongside, and to make a quick gravy, added a can of campbell's wild mushroom condensed soup mix to the butter/garlic/olive oil drippings. My husband loved the meal. Thanks!
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 27, 2009
I decided to make this for Christmas Eve dinner; my first big holidy dinner with my parents over in our new house. I followed the recipe with some minor changes in measurements, as I made two 2.5 lb tenderloin roasts. I doubled the sauce and shallots, but kept the bacon the same. I didn't have a roaster that could fit on my stovetop, so I cooked the bacon in a pan, seared the tenderloin in the bacon fat on the stovetop, while heating my roasting pan in the oven. Once the tenderloin roasts were browned, they went into the hot pan in the oven, along with some par-boiled baby potatoes and any remaining bacon fat. The roasts remained in the oven until they reached 125 degrees, entire pan removed, and tented, while I finished the rest of my sides. I thinly sliced the meat after letting it rest, and one 2.5lb roast was plenty for a group of 5 adults. My father, brother and husband are hard to please when it comes to beef, and they loved this. They raved about the taste, texture and moistness. I have been asked to make this again next Christmas.
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Gingerbread Men

Reviewed: Oct. 13, 2009
These are so good! They are easy to prepare, great for kids to help, produce nice cutout cookies and the flavour and texture are wonderul. I've made these with my son and he packaged up indivdiual cookies, with candy decorations and small tubes of icing to give to his friends as gifts.
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Slow Cooker Ham

Reviewed: Oct. 13, 2009
We've made this recipe multiple times over the years, and my father still can't enough of it. It's extremely easy and very flavourful and frees up my oven for the turkey!
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2 users found this review helpful

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