itsmemaggi Recipe Reviews (Pg. 1) - Allrecipes.com (11259439)

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One Bowl Chocolate Cake III

Reviewed: Jul. 28, 2014
Terrible as a cupcake. Overflowed everywhere. As a regular cake, it worked just fine.
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Portuguese Sweet Bread I

Reviewed: Jun. 4, 2014
Just delicious! I just discovered our bread machine; we've had it for years after it was given to us but had never used it. This was the first thing I made in it. How could something so easy be so delicious?? For those who claim it overflowed in the machine, it's made for a 1.5-pound loaf machine. I used 1% milk and it was perfect. Will probably use the light seeing on my machine next time, just because I don't like a dark crust.
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Crispy Orange Beef

Reviewed: Apr. 13, 2014
Very delicious, and pretty forgiving, ingredients-wise. My husband didn't think the beef needed the cornstarch. I'm wont to agree with him. Next time we'll just brown it in the pan, sans cornstarch. The sauce was great, but I wasn't able to use every ingredient exactly. We didn't have any rice vinegar so I just used white vinegar, which I didn't realize would be much stronger. So it gave the dish a stronger flavor. Not necessarily a bad thing, but next time I'd like to try it with rice vinegar (after I get to the store). I also had to use powdered ginger, so I cut the amount down to about 1 tsp or so. I didn't bother sautéing anything other than the meat; I just dumped all the sauce ingredients in, together. After letting it boil for a while, I added a little cornstarch/water slurry to help speed up the thickening (my kids and I were hungry). If it were just me, I might add some red pepper flake, too, like they sometimes do in the Chinese restaurants. I'd like to try the sauce over chicken. My husband was very impressed with how it turned out, which is really saying something, because he's my toughest critic when it comes to food.
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Baked Teriyaki Chicken

Reviewed: Feb. 11, 2014
Delicious! Everyone liked it. I baked 2 split breasts and 2 wings in half the sauce, sans cornstarch, and then added the rest 20 minutes before it was done, basting and turning so the chicken would be thoroughly coated. That way I did't have to wash as many dishes (I didn't cook the sauce on the stove, first). My husband thought it was a tad too sweet, but I thought it was perfect!
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Buttery Soft Pretzels

Reviewed: Oct. 3, 2013
Really tasty. Make sure to roll these out as long as you can, because mine, while delicious, were too doughy. Browned nicely though.
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Carrot Pineapple Cupcakes

Reviewed: Mar. 31, 2013
SO easy and delicious. I made the cake batter exactly as stated (I honestly don't understand how people can rate the original recipe after they've altered the heck out of it), and it came out perfect. Cake was light, yet moist. I think it was done in less than 20 minutes (probably around 17 or 18). I only made half the frosting and it was enough (we only lightly frost ours, and one of my kids won't eat any frosting at all so we leave it off some, too). If I eliminate the frosting altogether I can convince myself that this is a healthy breakfast option for my kids. :) Made 12 cupcakes and then poured the rest into a greased loaf pan -- made a very thin "cake" but I can cut pieces off to give to my toddler.
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Lemon Square Bars

Reviewed: Jan. 18, 2013
Delicious!! I made this exactly as stated -- just halved it. I might have let the crust go a little longer accidentally. Very, very yummy. This is now my go-to lemon bar recipe. I'm going to try it again with margarine, because butter is getting really expensive around here and if I can save a little money, I'll make these way more often. Thank you!
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The Best Lemon Bars

Reviewed: Jan. 13, 2013
I'll be perfectly honest: I didn't care for these. I found the crust to be WAY too thick, and the lemon curd to not be thick enough. The ratios were off, for sure. I took the suggestions of the other reviewers and used 1/2 cup of lemon juice, which really bumped up the flavor, but there just wasn't enough of it, compared to the crust. I was pretty disappointed. They were good, just not as good as they could be.
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Caramels

Reviewed: Dec. 22, 2012
This was my first time EVER making candy of any kind. With that said, these came out 100% perfect. I cooked it in a good-sized pot, over medium-low heat, stirring constantly -- a pain, but well worth the effort. My husband, who is very stingy with compliments, told me they were "spot on." I was really impressed with how well they turned out -- they look and taste amazing. This recipe must be wonderful, because if a complete beginner can make it work, anyone can! I like a little saltiness, so I used one stick of unsalted butter, and one of salted. I will be making these every year for Christmas gifts for family and friends. Can't say enough good things about this recipe -- THANK YOU!!
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Two Ingredient Pumpkin Cake

Reviewed: Nov. 4, 2012
We've made this many times, EXACTLY, and loved it. I don't understand how people can honestly rate this when they've changed the recipe to the point of it being unrecognizable from the original. It does not need eggs, or sugar, or cream. We've used the recipe to make cookies, cake, and cupcakes/muffins (my daughter's favorite). Lately we've been using yellow cake mix, as it's better received in my house of picky eaters, and we sometimes throw in chocolate chips. Lower fat than other cakes, much higher in fiber, and very, very yummy!
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Easy Pumpkin Muffins

Reviewed: Oct. 25, 2011
These were delicious and so easy to make! I added some chocolate chips. Wonderful.
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Tomato Pie I

Reviewed: Sep. 1, 2011
I loved this! Left out a few things like the green onion (didn't have) and the red pepper. The fresh basil was a really nice touch. I salted and drained my tomato slices slightly; I don't think my pie was soggy at all. I may leave out the bacon, next time, as I'm not much of a meat girl in the first place. I could see this with other veggies added; I had some fresh mushrooms and am sad I neglected to put some in. Oh, and I used mozzarella cheese, and less than what was called for. Growing up in an Italian neighborhood, any dish with both tomatoes and basil just begs for some good mozzarella.
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Sarah's Banana Bread Muffins

Reviewed: Aug. 18, 2011
Very, VERY good. Rose beautifully but still dense, moist, delicious. My daughter and I left out the nuts and put in some chocolate chips, instead. She's two and loves to help out in the kitchen, and this recipe was perfect for little hands to help mix. We made both regular-sized muffins and mini muffins. Might do well to add a bit of vanilla or a dash of cinnamon, but overall, a great base recipe. Thank you!
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Brown Sugar Meatloaf

Reviewed: Apr. 28, 2011
This is a very versatile and forgiving recipe. I used ground turkey and kind of eyeballed the ingredients. I also shaped it on a foil-lined cookie sheet so I could drain off any grease that appeared. I had no ketchup (how in the world did that happen?) so I substituted canned tomato sauce and spread it over top as the loaf was almost done cooking. Then I sprinkled on some brown sugar. SO good. My beyond-picky 2-year-old ate it. That's a glowing review, in my book. Thank you for a great recipe!
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Premium Pizza Crust

Reviewed: Apr. 25, 2011
This is the first pizza crust recipe I've ever used that doesn't call for oil. It worked out great! I used the sponge method. Zero problems getting it to rise, in fact, it rose faster than I thought it would in my drafty kitchen. Made a good thin crust (my husband insists on rolling it out very thin). We saved half in the fridge; I'd love to try a thicker crust, tomorrow, and see if it puffs up nicely (that's how I like it). A great flavor, though, reminiscent of a good NY pizzeria where I grew up.
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The Best Banana Bread

Reviewed: Apr. 15, 2011
I always seem to have overripe bananas on hand, but my banana bread was never turning out right. This was hands down the easiest and best recipe for banana bread I've ever tried. I followed a couple reviews by adding a bit of vanilla extract and doing half white sugar and half brown. I also used baking powder instead of baking soda. I used 3 overripe bananas. The bread came out beautifully and -- big plus, here -- it didn't collapse in the middle like so many of my quick breads and cakes do. I want to try this again with walnuts and/or chocolate chips. Delicious.
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Amish Friendship Bread I

Reviewed: Nov. 23, 2010
I wish I could rate this higher. The baking time was way too high, unfortunately; the bread rose and then rapidly deflated, and the "crust" was exceptionally hard. I'll decrease the temperature and/or baking time, next time. The flavor wasn't bad.
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