losangeles71 Recipe Reviews (Pg. 1) - Allrecipes.com (1135892)

Chilled Strawberry Soup

Reviewed: Apr. 27, 2005

I made a lower-fat version with "light" vanilla soy milk, non-fat sour cream and fat free half and half. I also doubled the berries. It was really wonderful and supercreamy. I didn't miss the fat at all!

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49 users found this review helpful

Chewiest Brownies

Reviewed: Dec. 25, 2004

These brownies are more like fudge than like brownies to me. I'm looking for brownies that aren't cake-like, but aren't fudge-like either: that chewy texture between those two extremes. These aren't it; but if you want fudgy brownies, these are great!

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1 user found this review helpful

Lemon Sugar Tea Cookies

Reviewed: Dec. 18, 2003

Very good! It was a more subtle lemon taste than I would have preferred . . . next time I would probably double the lemon extract and add a teaspoon of lemon zest. I only needed about 1/3 cup sugar to roll the cookies in, so you might want to pour it out 1/3 cup at a time to save ingredients. Also, the cookies spread out more than expected on the pan. I would freeze the dough next time.

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0 users found this review helpful

Black Out Cake from the Fifties

Reviewed: Dec. 15, 2003

I bake a lot and have never before given a recipe a bad review when everyone else gave great reviews. However, I can't believe I am reading the same recipe as the other reviewers. First, the cooking time was way too long. I took out the cake at exactly 30 minutes (at 350 degrees measured by my oven thermometer) and it was crunchy and burnt. Check it at about 22 minutes to avoid this problem. Second, slicing the layers in half was a nightmare(with the dental floss method) and created a huge mess. 3) There were WAY too many crumbs. Instead, I would reocommend making maybe two cupcakes--it would save the slicing hassle and reduce waste. 4) The reciepe is inconsistent in that in the ingredients list it lists 3 squares of chocolate for the filling, but in the instructions it asks for 4 squares (hopefully someone will fix this). 5) I went the conservative route and put three squares of chocolate in the filling and it was WAY TOO MUCH. The filling and the cake together were really bitter, as cakes go. I guess if you're a chocoholic who doesn't really like desserts, that might be appealing. I would either REDUCE the chocolate to maybe 1 or 2 squares or INCREASE the sugar to counteract the bitterness (But I'm not sure what effect that would have on the consistency of the filling). I used to have black-out cake from a local bakery and LOVED it. I have been searching for the recipe that would replicate that taste. This deifinitely isn't it.

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23 users found this review helpful

Baked White Bean and Rosemary Spread

Reviewed: Dec. 1, 2003

OK, I hate beans, but was trying to introduce more of them into my diet. I made this and doubled all the spices for fear of getting that beany taste I hate. It was really good (though I will follow the recipe next time, as the spices were a bit overwhelming). It was good hot (though it never became "bubbly" as the recipe suggests), but I think next time I might try it cold. It is a major accomplishment that I am going to try this recipe again, given that I don't like beans!!!

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16 users found this review helpful

Cucumber Salad I

Reviewed: Dec. 1, 2003

I don't know how to rate this recipe, send I ended up not following it, really. I was looking for a Thai-style cucumber salad. This recipe looked kind of like it on paper. However,I quickly realized it wasn't quite right. I eliminated the water entirely, added a lot more sugar and some more salt (tasting along the way). It's still missing something, but the recipe became very close to what I was looking for, so I really appreciate this recipe!

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6 users found this review helpful

Chocolate Pound Cake III

Reviewed: Nov. 28, 2003

I forgot the vanilla and it still tasted great. I added chochlate chips and it needed no frosting.

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1 user found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 28, 2003

I made a lower fat version of this that came out GREAT. I used Neufchatel cheese, skim milk instead of cream, and put in 15 oz. of pumpkin. I also put in more spices. The cheesecake took longer to cook and the pumpkin seeped out a bit, but it tasted really good!

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2 users found this review helpful

Cheesecake Topped Brownies

Reviewed: Nov. 19, 2003

First, the reviewer who mentioned the evaporated milk taste being too strong misread the recipe--remember that evaporated mil and sweetened condensed milk are not the same thing! Second, I would recommend reducing the baking time, 45 minutes was too much in my oven. Maybe use the minutes recommended on the brownie mix. Third, I would double the cheesecake layer. Of course, doubling the cheesecake layer may make it unnecessary to reduce the baking time!

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2 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Oct. 26, 2003

The "soft ball stage" is when you can dribble a bit of the mixture into a bowl of water, then scoopr it up and form it into a ball that can be flattened. In other words, the ball should hold its shape (i.e., not fall apart), but should be "squishable" --not like a marble. For me, this happened at 8 minutes without a problem, so you probably don't even need to worry about the soft ball stage.

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405 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 23, 2003

Very rich and high in calories but very good. (My spouse and I ate so much that we both had stomachaches, so pace yourself!) I don't think it makes that huge of a batch. The two of us ate it and had leftovers, but I would probably double it for a party. I think this would be better with fresh spinach, and maybe 15 oz. rather than 10 oz. of spinach. I like the fresh-tasting spinach dip from the Cheesecake Factory, so that's what I;m going for.

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4 users found this review helpful

Tres Leches Cake

Reviewed: Oct. 20, 2003

Great tasting . . . I did have trouble getting the moisture to soak all the way to the bottom of the cake. So I served the cake in a little pool of the leftover milk mixture. That worked well, but I would still appreciate suggestions on how to saturate the cake.

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3 users found this review helpful

Sweet and Tart Strawberry Salad

Reviewed: Oct. 12, 2003

Tastes only slightly different from plain strawberries with sugar. It wasn't bad, but it wasn't totally different from my other strawberry experiences.

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12 users found this review helpful

Too Much Chocolate Cake

Reviewed: Oct. 12, 2003

Good, moist cake. I agree with another reviewer that I don't see what all the fuss is about, however. I'm pretty sure the temperature should be 325 instead of 350 degrees (according to an oven thermometer, over temps vary), because the cake was ever so slightly burned on the outside but perfect on the inside both times I made it.

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6 users found this review helpful

Chocolate Glaze I

Reviewed: Oct. 12, 2003

Tasted very bitter--I expect glazes to be sweet.

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0 users found this review helpful

Pineapple Casserole II

Reviewed: Oct. 4, 2003

Even with only 1/2 the sugar, this was way too sweet.

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2 users found this review helpful

Dessert Crepes

Reviewed: Oct. 4, 2003

I screwed up and left out the butter and these were STILL great. (I might continue to make them this way, to be a little healthier).

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45 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Oct. 3, 2003

This is the best recipe for chocolate chip cookies I have encountered so far (I have tried over a dozen). I substituted milk chocolate chips but would NOT do that again. As much of a sweet tooth as I have, I still thought that the milk chocolate chips made the cookies too sweet overall.

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0 users found this review helpful