MEAUXJEAUX Recipe Reviews (Pg. 1) - Allrecipes.com (1134012)

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Chocolate Mice

Reviewed: Nov. 4, 2003
omg, these were so cute! they turned out well, tho i had the same problem with the powdered sugar as another writer. couldn't decide if i put on too much and should have just barely rolled them so it absorbed into their little bodies, or if i didn't put on enough; i should have poured it on to make them look furry. any recs on this end would be appreciated. the crushed oreo ones turned out the best. and caramel tails - what a brilliant idea! couldn't find the silver bullet things for eyes, so just bought some red, white and blue sprinkles and used the red or white ones for eyes. my fiance lost his guy card by adding little pink barbie sprinkles hearts (upside down) for noses. and if you're like me - not the sharpest knife in the drawer - you'll want to put the coconut in the food processor BEFORE rolling the mice in it - elsewise, you'll end up with shaggy DA mice. (they didn't look the best, but i thought they tasted the best; nice counterbalance to the strong chocolate taste). anyway, awesome! thanks for another great halloween idea. (kitty litter cake is another winner.)
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82 users found this review helpful

Cheese Ball I

Reviewed: Feb. 11, 2003
this recipe was absolutely fantastic. easy to make and it actually tasted like a cheeseball you would buy. (a lot of cheeseball recipes are good, but you can definitely tell they're mostly cream cheese and homemade; not so with this one.) i laughed when i went to roll the balls, though. i got three, good-sized balls out of it. can't imagine how gigantic one big one would be!
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66 users found this review helpful

Roasted Garlic

Reviewed: Jun. 17, 2002
i just felt like the temperature wasn't high enough. after 20 minutes, the garlic didn't look cooked at all. i let it cook about 20 more minutes, and it still wasn't very roasted. i ate it anyway b/c i was tired of waiting. but next time, i think i'll try a much higher temperature.
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54 users found this review helpful

Roasted Sweet Potato Corn Chowder

Reviewed: Oct. 17, 2008
this was fairly easy to make, very tasty and relatively healthy. couldn't find corn oil in the store, so just used vegetable oil b/c i couldn't find my olive oil. it was very flavorful and a nice combo for fall. one thing it could have used was a little kick. i put a few splashes of tabasco in my bowl, which was good, but not sure that was exactly what it needed. my husband thought white pepper may have done the trick. definitely a keeper.
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32 users found this review helpful

Thirst Quenching Lemonade

Reviewed: Mar. 25, 2007
My husband was craving lemonade all day. I didn't have any lemons, so I just used the bottled juice and he really liked it. It was a little sweet for me, so I just added water. Thanks for an easy recipe!
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27 users found this review helpful
Photo by MEAUXJEAUX

Buche de Noel

Reviewed: Dec. 30, 2012
I would be lying if I said I didn't follow any other reviewers' tips. I beat the yolks 5-6 min on my Kitchenaid's highest speed, sprayed parchment paper with Pam, cooled the cake 10 minutes before turning out onto powered Silpat, cut off one end to make a stump, iced the outside with the cream and used a fork to make log marks, toasted some coconut to scatter around as snow covered dirt; meant to brush the cake with cream de cocoa but forgot, darnit. Anyway, with all these tips and a few of my own (cut a slice off both ends to get rid of the crusty edges and for a nice, smooth, clean look whether or not you want a stump; there is plenty of whipped cream to spread on the cake as well as to ice it with–I even had some left over; I did not bring eggs to room temp as I figured beating those yolks on high speed would warm them up fast enough and I've always heard you need cold whites to make a good cream; I always sift my powdered sugar and cocoa first before adding to a recipe), I could not believe how awesome this cake turned out my first go 'round. Directions (along with tips) were easy to follow and I didn't find it terribly time consuming or taxing on my bowls. Whip whites in large bowl as you have to add the yolks later. Be sure to parchment paper the whole pan as the cake batter does fill the darned thing all the way up to the top. I had just cut a piece for the bottom like a stoop. But I really sprayed everything with Pam so it turned out okay. Check out my pic.
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19 users found this review helpful

Magnificent Cheesy Brown Rice

Reviewed: Apr. 23, 2009
what a great idea to add cheese...all i did was use chicken broth instead of just plain water and stir in the cheese when it was done - i didn't have any peppers. it was very tasty - i've made it twice in the past week.
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19 users found this review helpful

Rich Tiramisu

Reviewed: Feb. 17, 2002
wow. delicious and easy. i couldn't find ladyfingers at the store, so i used vanilla wafers instead. and i substituted kahlua for all the rum. it was fantastic, if i do say so myself. the only thing i would do differently next time is soak the cookies longer. i was afraid they would get too soggy, but i think they weren't soggy enough. my bad. overall, though, totally killer and it really was easy to prepare.
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17 users found this review helpful

Shrimp and Andouille Sausage with Mustard Sauce

Reviewed: Nov. 30, 2003
man oh man, i'm wondering after re-reading the reviews if i did something wrong. i just didn't find this recipe very spicy. overall, it was good, tho i feel my arteries clogging up as we speak. think i'll half the cream next time. and i also think i'll add some cayenne pepper to give it some kick. this could all be b/c i don't know squat about reducing, so maybe i messed that up (it took longer than suggested to make). there was nothing to drain from the andouille, and no brown stuff to scrape off the bottom of the pan (maybe a function of the non-stick variety), so that may have taken away from the flavor. or it could be b/c i'm from baton rouge and i'm just a cajun/creole snob. i liked it, but will make some adjustments next time. like cubing the andouille instead of slicing it so they're more manageable. and i added toasted pinenuts b/c i love them so much and will do that again as well.
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12 users found this review helpful

Southern Living Magazine's King Cake

Reviewed: Feb. 13, 2005
having lived in louisiana for 13 years, i was excited to finally make my own since i live in cincy and haven't found any i really like here. at first, i wasn't sure if i did a good job, but the more i ate it, the more delicious i realized it was. i made a few mistakes as a rookie - i took the advice of folding it together, then twisting it instead of jelly-rolling it and i didn't do it tight enough. so some parts were too fat and where it came together, too skinny. but otherwise, it looked authntic. i also split the sugar b/w white and brown and added some pecans as suggested. yummy. i will try the cream cheese filling next time. i also bought the icing but colored my own sugar. it was so easy, i just couldn't justify the expense of buying the colors premade. now if i can just figure out how to fill it with bavarian cream - my favorite king cake filling ever.
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10 users found this review helpful

Katrina's Banana Cake

Reviewed: Apr. 15, 2007
This cake was delicious. Instead of using a tube pan (or bundt pan, for us laypeople), I used two 9" rounds and baked for about 25 minutes. Once they cooled, I iced them with a cream cheese icing I found on another site. Very moist. Would make again instead of banana bread next time I have overripe bananas on hand.
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9 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Sep. 27, 2012
Please don't hate me for reviewing this recipe even though I went off the grid. Figured someone might benefit from this info. Took other reviewer's advice and put carrots, potatoes and onions in bottom of crock because I'm lazy and didn't want to have to come up with a separate side dish. Used a completely frozen, hard-as-a-rock whole chicken. I rubbed a little olive oil over the frozen, yucky juice (it occurred to me after the fact I should have rinsed it) and sprinkled it with Lawry's. Cooked on high for about an hour and a half (meant to only do it for an hour) and then cooked on low for about another 8 hours. Everything was delicious, the chicken fell apart and the meat fell off the bone, and there was plenty of juice created without having to add any extra should I have chosen to make gravy. I think I did cook it a skoosh too long...was just nervous about the frozen bird thing. Also forgot to put my chicken in breast side down, dangit. Think this would have helped avoid the slight dryness I detected. Would definitely make again. Too easy not to. Thanks!
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8 users found this review helpful

Best Tuna Casserole

Reviewed: Mar. 30, 2012
This was quite tasty. I took some other reviewers' advice and added some milk to make it a little more liquidy. Also added some salt, pepper and garlic salt; didn't use any extra mushrooms as my husband doesn't like them. Substituted about 1/2 a sleeve of crushed up Ritz crackers for the topping in lieu of the potato chips. If my 4 year old wasn't so averse to anything even remotely spicy, I would have added a little cayenne as another reviewer suggested. Otherwise, my only real recommendation would be to lower the temp and cook longer...20 minutes is not enough to get the insides warm but at that temp, I believe the topping would burn if left on too much longer. So next time I'll try 350 for 30-40 minutes instead.
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8 users found this review helpful

Chocolate Banana Martini

Reviewed: Mar. 13, 2010
i can't even believe i'm saying this, but i thought they were too sweet. maybe it had to do w/the quality of my banana liqueur, i'm not sure. i'm definitely willing to give it another try and i think next time i'll add some vodka as another reviewer suggested. my husband liked it, tho, and i didn't hate it. just thought it was too sweet.
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8 users found this review helpful

Boston Baked Beans

Reviewed: May 24, 2005
after getting home around six to find all we had to eat was a couple of metts, i wanted to make baked beans, but didn't even have any canned. decided to improvise on this recipe since i didn't have the 5+ hours called for. i made the sauce pretty much as is, except i didn't have molasses so i used dark corn syrup (!) and i cut the salt in half (could have used even less). added a piece of bacon and one slice of onion, chopped. after it simmered for about 10 minutes, i added a can of drained great northern beans to the pot and let it cook 10 minutes more. i had one portion, my husband ate the rest - he loved them! not too shabby for on the fly.
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8 users found this review helpful

Grilled Apple and Swiss Cheese Sandwich

Reviewed: Jan. 21, 2009
this was tasty, i've made it twice in the past few days to use up the ingredients. the first time i made it with french bread, thinking it would grill up nice. unfortunately, it's not the best bread to use b/c it really dried out, plus i cut it too thick. today i made it with some multi-grain sandwich bread. it was good, but i kind of burned it. both times, i finished it off in a 350° oven b/c i like my cheese really melty. so even tho i'm not great at making it (through no fault of its own), i think it's a great flavor combo. :)
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6 users found this review helpful

Spinach Lasagna I

Reviewed: Nov. 27, 2005
this was pretty good, tho i should have heeded other reviewer's advice about adding more spices and maybe cutting up the spinach. i thought it could have been a little hotter when it came out of the oven, too, but no one else complained. so overall, quite tasty and good for you.
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6 users found this review helpful

Tomatillo Guacamole

Reviewed: Nov. 27, 2005
yummy. this was delicious. great call on both the cilantro and limiting the red onion. i only put half the onion in there and still woke up w/heinous breath. yikes! plus, i couldn't find roma tomatoes, so i just used plum. one thing i laid off of was the red pepper b/c my husband doesn't like spicy as much as i do, but i did put way more than 3 drops of tobassco in there. i also thought this would be a great thing for the food processor, but since no one else tried it, i did it the old fashioned way. chunky is nice, but i think i may try beating it to a pulp next time. tho my husband says he liked it chunky.
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6 users found this review helpful

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Sep. 1, 2011
i wanted to only give these 3 stars because i really didn't enjoy the 'spice' taste of them but realized that was kind of silly as i knew the ingredients going in; i'm more of a sweet flavor lover. anyway, my neighbor thought they were great and that you could taste the strawberries and bananas (i didn't think so). but they were moist, the 2 cups of fresh diced strawberries held up, the muffins rose nicely and they were filling. i think i enjoyed them more warm out of the oven. only used 2 bananas, added the 1/2 cup of oats and only used on tsp of cinnamon as others suggested. used a 6 oz. cup of lite vanilla flavored yogurt instead of oil since i'd never tried that before. overall, a success. a piece of advice: if you accidentally break your eggs in the bowl before mashing the bananas, don't think you can just mash them in the egg. doesn't work that well...
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5 users found this review helpful

Chocolate Bar Fondue

Reviewed: Feb. 15, 2003
i took everyone else's advice and used chocolate chips and skipped the water. i used a bag of milk chocolate and a half a bag of semi-sweet b/c that's what i had laying around; next time, i'd probably just use a bag of milk chocolate as i'm not a fan of darker chocolate and that little bit made a difference. i just used one small container of cream b/c i hate to buy two for just a small amount more. and i skipped the coffee b/c i decided i wanted to put in some kahlua instead. (definitely didn't put enough in.) but overall, consistency and flavor were great even with all the shortcuts i took and my fiance loved it, chocoholic that he is.
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5 users found this review helpful

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