BUNSY Recipe Reviews (Pg. 1) - Allrecipes.com (1112250)

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Incredibly Delicious Italian Cream Cake

Reviewed: Sep. 25, 2001
I will go against the grain here and say that this cake was just okay. The problem? It was too sweet (and I only used 3/4 the amount of sugar) and there was really nothing special about the taste. Coconut-lovers: If you still want to try this cake, I would suggest sprinkling the top with toasted coconut (brown 3/4 c. coconut flakes in 1 T. melted butter over low heat; drain on paper towel before sprinkling on cake) - this added to the flavor. Otherwise, skip this one if you don't like anything too sweet and heavy.
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4 users found this review helpful

Cathy's Banana Bread

Reviewed: Sep. 25, 2001
If you're looking for a moist cake-like texture, then this is your recipe. It's also lighter in color than other banana breads I've tried. I would suggest adding an extra banana for richer flavor. Tastes great warm with butter.
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1 user found this review helpful

Chocolate Cream Frosting

Reviewed: Oct. 1, 2001
OUTSTANDING! This frosting is a winner because it's not too sweet and has great flavor & texture. TIP: When whipping heavy cream, shake well first and use a CHILLED bowl. I also doubled the amount of unsweetened chocolate and used chocolate-fudge pudding. This frosting is not as "pretty" as the store-bought kind (which uses additives to make it glossy), but it wins hands-down in taste!
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8 users found this review helpful

Pan-Fried Asparagus

Reviewed: May 2, 2002
Simple and delicious. We used thick-stalked asparagus which, naturally, took longer to cook. Use the recommended cooking time of 10 min. as a general guideline only, and vary it accordingly. I also recommend using a medium-low heat setting, to prevent the garlic from burning before the asparagus is finished cooking.
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2 users found this review helpful

Special Banana Bread

Reviewed: May 19, 2002
I found that the spices over-powered the banana flavor, and it turned out more like a spice cake than banana bread. I would suggest using 1/2 the cinnamon, and omit the nutmeg and cloves if you are seeking a more "traditional" flavor. The bread did have good texture, so I won't give up on this recipe. It was less "dense" than recipes that call for sour cream.
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16 users found this review helpful

Crispy Fried Chicken

Reviewed: Oct. 29, 2002
This definitely had a crispy coating. I did not use the suggested vegetable oil because I only had peanut oil on hand. Also, I did not lower the heat enough while it was covered. As a result, mine came out a little dry and over-cooked. However, my husband loved it and kept saying, "mmm...". I'll do it right next time!
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7 users found this review helpful

Grilled Chicken Adobo

Reviewed: Oct. 29, 2002
This is a flavorful dish with a garlicy-tangy sauce. I substituted brown sugar for the honey and it came out fine. Some suggestions: Trim the fat from the chicken, otherwise the sauce gets a little oily. When returning the mixture to a boil, do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill, so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty!
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61 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Feb. 28, 2003
There was so much moisture in the bread that it didn't form a crumbly texture. I ended up with a bread so dense with moisture that I would compare it to a wet brick - I had to throw it out! My advice is to squeeze out & discard the excess liquid from the grated zucchini. I tried another (similar) recipe the next day and had successful results when I removed the excess zucchini juice first.
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5 users found this review helpful

Banana Bread VII

Reviewed: Nov. 25, 2005
I used this recipe because I was out of baking soda. I also used Aunt Jemima Pancake & Waffle Mix instead of Bisquick. I took the advice of others and used 3/4 cup brown sugar. I was pleasantly surprised at the results - a decent banana bread. It's not as moist and not as rich as other banana breads, but it still tasted good and had good texture. It works great in a pinch, when you do not have all the ingredients called for in traditional recipes.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 27, 2005
Despite the glowing reviews, this banana bread did not impress me. The texture needs some improvement; a bit on the dry side. I used 4 large bananas, which I thought would suffice, but maybe that was not enough. Also, I used margarine instead of butter. I didn't think I diverted too much from the recipe, though. It just wasn't yummy enough for me to want a second slice.
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0 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2008
This was pretty good, and I did receive complements on it. Due to time constraints, I used a box of pre-seasoned stuffing bread instead of toasting my own bread. It worked out ok, but I think it would have tasted better with freshly toasted bread, as the pre-seasoned stuff introduced a strong competing flavor. Other modifications I made were: decreased the amount of sausage (because we were already eating it with turkey). The type of sausage I used was "Jenny-O Turkey Breakfast Sausage Links", and I just squeezed the ground sausage out of the casings and broke it up in the pan. I also used Granny Smith apples because I prefer a more crisp and tart flavor over the mushy Golden Delicious. And, I increased amount to 2 apples. I also used fresh herbs, and increased the amount of stock because I baked it outside the turkey in a casserole dish (as suggested by others). Next time, I will definitely toast my own bread like the recipe calls for. But, if you are short on time and decide to use boxed stuffing -- my advice is to make sure that it is NOT pre-seasoned, as the flavor will be off.
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Cranberry-Jalapeno Relish

Reviewed: Nov. 29, 2008
I made this for a southwestern-themed Thanksgiving. At first, I thought that I made a mistake by using the whole jalapeno -- it was soooo spicy, I thought it might be inedible. But after allowing it to sit in the fridge for a few hours, the flavors mellowed out and it turned out to be quite good! One word of caution: when chopping jalapeno, the jalapeno's oils can get on your skin and will cause a burning sensation which can last for hours. I recommend using those thin, clear plastic gloves to protect your hands. Those who've experienced "jalapeno skin burns" will know exactly what I mean!
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1 user found this review helpful

Yummy Artichoke Dip

Reviewed: Nov. 29, 2008
Now, this is a recipe that lives up to its name! I received so many compliments on this. A couple of people who didn't normally like artichokes were surprised to find out how much they enjoyed this dip (they didn't even know it had artichoke in it until I told them). I have made another type of artichoke dip in the past which used mozzarella cheese, and it was greasy and not as tasty. This dip is so easy to make and is so addictingly yummy, that it is now my go-to artichoke dip recipe, and potluck staple. I agree with others to chop the artichokes into smaller pieces. Also, I have used both regular and reduced-fat cream cheese and I cannot tell the difference in flavor.
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1 user found this review helpful

Sweet and Sour Chicken III

Reviewed: Nov. 29, 2008
This was middle-of-the-road good. It was definitely missing that little tangy kick, and after reading the reviews, I did what I thought I would never do to a dish like this... I gave it a squirt of ketchup. It just seemed wrong to do that, but it actually helped the flavor. Next time, I will try a stronger vinegar (I used a mild rice vinegar this time), and if that doesn't help then I'll keep searching for another recipe.
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0 users found this review helpful

Saltine Toffee Cookies

Reviewed: Jan. 5, 2009
With chopped almonds, it tasted similar to Almond Roca. Although the flavor was good, it was a bit too sweet for me. Also, the texture did not get as hard as I had hoped. It was firm, but not brittle-like. It could have been my mistake, though. After reading reviews, I learned that I should NOT have stirred the butter/sugar mixture during the boiling phase (I stirred it constantly). Maybe this is why the toffee did not set up as hard -- quite a bit of butter separated and soaked into the crackers, softening that layer. After cooling, the bottom had a layer of re-solidified oil. 4 stars for flavor, 2 stars for texture = 3 stars overall. I can understand why so many people loved this, but it is just not my personal preference. If you have a serious sweet tooth and craving that toffee flavor, this recipe delivers. Just make sure to read the reviews for helpful tips.
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1 user found this review helpful

Pancakes I

Reviewed: Mar. 10, 2011
While my husband liked these pancakes, they slightly missed the mark for me. The flavor was a little flat, and it did not cook up as fluffy as I had hoped (even after adding a bit more flour to thicken the batter). I much prefer the "Fluffy Pancakes" recipe on this site; they cook up much fluffier with a richer flavor that leaves you satisfied.
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1 user found this review helpful

Fluffy Pancakes

Reviewed: Mar. 10, 2011
After trying several pancake recipes, I finally found the one! These are the fluffiest and have the richest flavor of all. Other recipes were ok, but seemed to be lacking something in flavor &/or texture, and I was always left a bit unsatisfied. This recipe hit my pancake button! After making the recipe exactly as stated, here are my suggestions: 1) I found the salt to be a bit pronounced, so reduce salt by half (or omit, if using salted butter). 2) expect the sour milk to look curdled & thick; this is normal. 3) batter will be very thick; I don't recommend thinning it if you want maximum fluff. 4) highly recommend cooking at medium-low heat because these are thick; medium heat browned quickly, but left some still raw in the middle. 5) I cooked these in a nonstick pan without oil and they cooked up fine. If you do this, just be sure to wipe down the pan with a paper towel occasionally. This will prevent the batter residue from building up and leaving burned bits on your fresh pancakes.
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2 users found this review helpful

Marinated Mushrooms II

Reviewed: Mar. 21, 2011
Lovers of very tangy, zesty, pickle-y mushrooms will like this. I had never tried marinated mushrooms before, so it was a new taste for me. I probably will not make this again - not because it's a bad recipe, but simply because I found the vinegar flavor too strong for me, and it's not a taste I've acquired. I would like to note that I made this a day in advance, so it might have tasted better/milder on the day it was made (rather than sitting in the marinade for over 24 hours).
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2 users found this review helpful

Spinach Stuffed Mushrooms

Reviewed: Mar. 21, 2011
This recipe did not turn out well for me. I must have done something wrong, since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry, and the flavor was bland. I also detected a slight fishy taste, which is common in frozen spinach. I will not make this again, but for those who want to try this, I would recommend using fresh spinach (sauteed & chopped). Also, try drizzling with a little olive oil if it comes out dry.
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16 users found this review helpful

Easy Beef Stroganoff

Reviewed: Mar. 22, 2011
Like other reviewers, I found this to be lacking that special "something" in the flavor. It is a decent base recipe which can be used as a starting point, and with some alterations / additions could become a very good stroganoff. I noticed some reviewers added worcestershire sauce; I probably should have done that. I was hoping to recreate a wonderful beef stroganoff that I had in Germany, which had a good depth of flavor and slight tang. My search continues.
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0 users found this review helpful

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