Roxanne J.R. Recipe Reviews (Pg. 1) - Allrecipes.com (10853468)

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Roxanne J.R.

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Supreme Strawberry Topping

Reviewed: Jun. 20, 2012
I had some fresh berries that were starting to go bad so I decided to use them for this recipe. It is absolutely delicious, will make anytime I can't finish eat all my fresh strawberries before they start to go bad. Thanks for sharing.
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4 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Mar. 28, 2012
This dessert has made it into my favourites folder (to make often) I am a big fan of ice cream sandwiches but dressing them up like this is even more heavenly. I didn't have chocolate syrup but used hot fudge sauce which I thinned with some cream. I also added chopped peanut butter cups between the layers for even more peanut buttery goodness and I finished the top layer with the fudge sauce first then the whipped topping. It looked gorgeous when I cut into it - like a layered cake. Thanks for sharing.
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2 users found this review helpful
Photo by Roxanne J.R.

Kitty Kat Bars

Reviewed: Feb. 27, 2012
Very delicious and easy to make.
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2 users found this review helpful

Cheddar Herb Bread

Reviewed: Oct. 10, 2011
I enjoyed this recipe tons. I added some chopped jalapenos to the spread mixture and served it with stewed beef. This bread dipped in that gravy was very delicious. Thanks for posting.
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3 users found this review helpful

Chocolate Cherry Chip Cake

Reviewed: Oct. 10, 2011
I was craving chocolate and cherry and stumbled upon this recipe. I read the reviews before starting and I also threw my chocolate chips and cherries onto the cake 5 minutes into baking and they all still sunk. It did end up making a super fudgy bottom on the cake which was totally delicious but disappointing cause half of it stuck to the bottom of the pan and I had to scrape it up to serve with each slice. I omitted the buttercream and used maraschino cherry juice instead of coffee - I may use kirsch next time cause the cherry juice didn't seem to make a difference in the flavour and I only got the cherry taste when I bit into the chopped cherries themselves. Overall I did enjoy this cake and will try it again. Thanks for sharing.
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4 users found this review helpful
Photo by Roxanne J.R.

Blueberry Buckle

Reviewed: Oct. 3, 2011
This is my first time making a blueberry buckle and honestly, this recipe is lacking something for me. I think first it could have used a hint of vanilla in the batter and the cake definitely needed to be more moist. The topping was spectacular. Moist, sweet, slightly crunchy at the same time but it wasn't enough to save the dryness and lack of sweetness in the cake. This is one I won't be making again but it was okay as a one time breakfast item.
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3 users found this review helpful
Photo by Roxanne J.R.

Boardwalk Quality Maple Walnut Fudge

Reviewed: Sep. 30, 2011
I also had the pleasure of trying this recipe before it became Kitchen Approved. This is my original review ~ Wow Shorecook! This recipe is sinfully delicious! I was in the mood for a melt-in-your-mouth candy for midnight snacking and Redneck Grandma directed me to this recipe. Boy am I glad she did! I toasted my walnuts in a skillet before adding it to the fudge and I used silicone cupcake liners sprayed with a bit of non-stick cooking spray to make individual servings of the fudge. I stuck them in the freezer in an airtight container for about an hour and they were set-up perfectly and ready for eating. It is very hard to stop at just one piece of this delectable fudge. Thanks so much for sharing your recipe.
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74 users found this review helpful
Photo by Roxanne J.R.

Christmas Maple Fudge

Reviewed: Sep. 24, 2011
Perfection! This is what we call fudge in my country (Trinidad and Toabgo) First I halved this recipe for two reasons - 1. the amount it claims to make and 2. the bad reviews, but I was really craving this sweet and hoped it would turn out like the type I buy here. First I left out the ice bath step and followed the recipe using the stove top instead of the microwave and I let it cook on low heat till it reached 240 degrees on my candy thermometer. I swiftly removed it from the heat and added in 1 tbsp of butter (yes, I put in more butter, if making the full recipe I'd use 2 tbsps) and the maple extract, then took my whisk and put my strength into it and beat it for about 1 -2 minutes till it stopped looking like caramel and more glossy and thick. From here it is race to pour it into your waiting dish cause it starts to set up almost immediately! I scored my fudge and left it to cool for about an hour at room temp. and it is perfect! Exactly what I wanted. Smooth, melt in your mouth, delicious fudge! Now my beef with the serving size - I got way less than this recipe says, unless you are cutting this the size of mints maybe. I will be making this again and the full recipe too! Thanks for sharing.
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11 users found this review helpful
Photo by Roxanne J.R.

Mocha Ice Cream

Reviewed: Sep. 21, 2011
Totally delicious ice cream recipe! I only made half the recipe and so glad I did cause it filled my 1 1/2 quart ice cream bowl almost to the brim. I did make one change to this recipe - I used 1 c. milk and 1 c. heavy cream for the 2 c. of half&half required. Worked out perfectly. The flavour of this ice cream is wonderful. The coffee has a very subtle tone and compliments the chocolate perfectly (for my palette.) I will be using this recipe often. Thanks for sharing.
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4 users found this review helpful
Photo by Roxanne J.R.

Raspberry Chocolate Supremes

Reviewed: Sep. 19, 2011
mmm so good! I only changed one thing and that was doubling the semisweet chocolate topping, using butter instead of shortening and adding a bit of homemade corn syrup when melting it down so the topping wouldn't get totally hard and crack when cutting even after it has been refrigerated. Like other reviewers I had trouble spreading the cream cheese mixture and just sorta ended up swirling it with the jam and same for the semisweet chocolate topping. All in all, it came out totally delicious and I will be making this one again. Thanks for sharing.
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4 users found this review helpful
Photo by Roxanne J.R.

Onion & Garlic Biscuit Flat Bread

Reviewed: Sep. 18, 2011
This was amazingly delicious! I made this to go with my stewed chicken and peas (which is a dish that has lots of yummy gravy) so I thought I would dip this into it. Boy! Was I wrong! While photographing this recipe my dog was hounding me so I thought I'd break off a piece of the biscuit end and give it to him when I am done. I broke off a piece for me and for him (he wanted more too btw!) Well, I ended up eating that biscuit all by itself without the chicken dish! lol It is just that good! Lucky this recipe makes more than 1 right? ;) Also, I used my favourite homemade biscuit recipe (never fail biscuits - also found on this site) instead of store bought and found I needed to bake it a tad longer - about 17 mins - it turned out melt in your mouth delicious! Added in red pepper flakes and black pepper to the mayo mixture cause I like spice and heat and topped with a tiny bit of cheddar after spreading the mayo mixture cause hey, I love cheesy! This flew into my top favourites folder and I will definitely be making this often! Thanks for sharing your creation bellepepper!
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9 users found this review helpful
Photo by Roxanne J.R.

Copia's Penne Pasta and Cheese Casserole

Reviewed: Sep. 15, 2011
This was super delicious! I only made a couple changes which was I used all cheddar cheese, added red pepper flakes and black pepper to the sauce and instead of chopping the bacon I pulsed it in a food processor and mixed it with the panko to make "bacon breadcrumbs." Again, this turned out super delicious and I would definitely make again. Thanks for sharing.
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57 users found this review helpful
Photo by Roxanne J.R.

Pumpkin Pastina

Reviewed: Sep. 1, 2011
Delicious combination of ingredients. I roasted and pureed fresh pumpkin for this and used chicken breast (pre-marinated in herbs and baked in another dish while I roasted the pumpkin.) I added some minced garlic to the broth cause I knew I would like the flavour in there and I used couscous for the pasta. It turned out delicious. Like a pasta risotto! This one is going in my favourites folder.
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5 users found this review helpful

Graham Cracker Crunch Topping

Reviewed: Aug. 20, 2011
So delicious! I used 1/4 tsp of cinnamon to suit my tastes and it was perfect. I made no other changes and stored extras in a tightly sealed jar. Served over cheesecake ice cream with caramel sauce. Amazing combination of flavours. Will definitely be making this one over and over. Thanks for sharing.
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3 users found this review helpful

Shanghai Noodle Salad

Reviewed: Aug. 19, 2011
Surprisingly good! While I was making the sauce I felt like I all I was smelling was the tart lime and sesame oil flavours over everything else which was turning me off slightly but I kept on going with the recipe. I always use half the amount of soy sauce in these types of recipe (because of sodium content) and always replace the other half with water which works out great. I didn't have whole wheat noodles so I used the regular kind and I didn't have zucchini so I sauteed some christophene instead (cause I felt it would replace the zucchini nicely and I dunno if christophene is eaten raw, I always stir-fry it) It turned out great like that, loved the different texture of crunchiness in the veggies. Back to the issue of the sauce flavour, after I tossed it all together I felt like I was still smelling the lime and sesame oil predominately but lo and behold, after it sat and got time to marry the flavours the strong smells were gone and it tasted great too! I was pleasantly surprised and I added extra pepper to mine. It was delish. Thanks for sharing.
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33 users found this review helpful
Photo by Roxanne J.R.

Chocolate Covered Cherry Cookies II

Reviewed: Aug. 15, 2011
These turned out super yummy. But I am giving it 4 stars because I baked mine differently from the directions given. I followed the recipe for the dough as is and added in about a tbsp of the cherry juice to the dough. I then greased up a mini muffin tin and measured out 1 tbsp of dough, wrapped a cherry in it and put it into the muffin cup. Baked for the specified 10 mins and it was perfect. As soon as I took it out the oven I made an indent in the center and spooned in the fudge mixture (which I still had leftovers from) then I topped with half maraschino cherry and some sprinkles for presentation. Overall the cookie is good, I feel the chocolate flavour is good enough to match the cherry flavour. Not too rich. I immediately stored these in the freezer after reading another review about how they go bad quickly (and I got way more cookies than the recipe specifies) They are so delicious straight from the freezer. Definitely a cookie I look forward to making again. Thanks for sharing.
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6 users found this review helpful
Photo by Roxanne J.R.

Best Guacamole

Reviewed: Jul. 22, 2011
Sorry to give this 1 star but this recipe just didn't suit my taste buds and I thought I would like it cause it reminds me of the method we use here in Trinidad to make "choka" from lots of different veggies (and some veggies which are classed as fruits.) I even added in some chopped up habanero pepper to make it more like choka. But I think I will stick to eating my avocados plain cause all I felt I tasted were lemon and onions and none of that wonderful sweet avocado taste :(.
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8 users found this review helpful
Photo by Roxanne J.R.

Itsmeatshuddupneatit

Reviewed: Jul. 19, 2011
I made this for the recipe group and I marinated some steak strips in it to use for steak soft tacos and it was delish! I just put all the marinade ingredients into my mini chopper and gave it a whirl - but I used 3/4 soy sauce and 1/4 water so it wouldn't be too salty and the flavour turned out perfect. I poured it over the steak strips and added some pepper sauce to the mix and let it marinate for about 4 hours. I also cooked down the marinade into a thick sauce to put over the meat. End result was so delicious! I will definitely use this marinade for other meats. I love the given name btw LOL. Thank for sharing.
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6 users found this review helpful
Photo by Roxanne J.R.

Divine Hard-Boiled Eggs

Reviewed: Jul. 11, 2011
I tried this recipe for the technique but I only followed it up till the part where you place the eggs in cold water cause I needed the eggs right away. My eggs turned out perfectly cooked and it saves on gas too, not having to boil it for 10-15 mins. My eggs peeled with no problem after I sat it in the cold water for 5 mins. I will definitely be using this technique from now on. Thanks for sharing.
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7 users found this review helpful
Photo by Roxanne J.R.

Garlic Aioli

Reviewed: Jul. 6, 2011
This recipe turned out delicious! I made it the night before I needed to use it so it got to sit way longer than 30 mins. I used really large garlic cloves cause I love garlic flavour and I omitted the salt. I got to admit, I was skeptical of adding in the lemon juice cause I thought it would give the aioli a tart flavour but it was just fine. I used this on my BLT wrap instead of plain mayo and I don't think I am ever going back! I am already thinking of other uses for this recipe. Thanks for sharing.
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