Telx2 Recipe Reviews (Pg. 1) - Allrecipes.com (11371590)

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Sam's Famous Carrot Cake

Reviewed: Mar. 24, 2013
Okay, I'm still giving it 4 stars because I changed a couple things in the recipe and it was pretty good, jut thought it could do better. First off, the changes I made: I used pecans instead of walnuts since it was for my mother who gets cold sores from walnuts (weird, I know). Second, I was really looking to make a lot, so I doubled the recipe. Third, my father was also going to eat some who hates raisins baked into things,says he thinks they feel like bugs, so I just left them out. Finally, I was really looking for cupcakes so I baked them that we which took about 22 minutes for a standard cupcake. I haven't frosted them yet, but my initial honest assessment is that they taste more like muffins than a cake. There is so much stuff in them (and I left out the raisins) that there doesn't seem to be a sponge like texture at all. As a cake it's probably fine since you are thinking cake, but as a cupcake, well, it eats like a muffin. Although, i thinkmaybe all carrot cake does! I hope the cream cheese frosting helps them tomorrow. My other thought is I might have liked a little darker flavor from some brown sugar, or molasses, but the sweetness and flavor are really okay. On a side note it might be worth making again and planning as a muffin and adding a cinnemon streusel topping. Thanks for sharing the recipe!
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Cheeseburger and Fries Casserole

Reviewed: Sep. 26, 2012
Love this recipe! I usually have all the ingredients on hand so it makes for a super easy dinner. I have a preschooler and a baby in the house so I often brown/season the ground beef, add the soups and spread it in a casserole during nap time, then right before hubby gets home pull it out of the fridge, dump on the fries and toss it in the oven. I normally use cream of mushroom instead of golden mushroom since that's normally what's in the pantry stocked up, personally I like the taste with the cream of mushroom. I also do not prebake the fries. I do find that they are a bit soggy, but we just eat it with a fork. Usually I serve with a garden salad but I may have to try adding in some canned or frozen veggies in the future to see what happens! One other thing I sometimes do differently though, I find that for us it makes a lot of food, which is great if we will be around for leftovers. Also, it's kinda hard to halve the soups, so often I'll make the meat/soup mixture and freeze half of it then make it in an 8x8 pan with half the fries and cheese. Then, in a few weeks/months when I want it again I just thaw out the mix. Works really well and doesn't affect the taste at all!
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Black Bean Brownies

Reviewed: May 22, 2012
I came across this recipe when looking for a recipe to use up cans or beans in the pantry. I saw it and immediately said "yuck!" and moved onto more mexican recipes and rice and bean recipes. The next day I was surfing the web for ideas to use up my overstock of cans of beans and I came across a blog with someone raving about how good brownies made with black beans were. I thought it couldn't possibly be true, but I had everything in the house to do it, and wouldn't be too crushed if I wasted a can of beans, so I decided to make them. I read the other reviews and did add about 1/4 tsp of baking powder, and we don't drink coffee in our family so I didn't use any, and I increased the chocolate chips since I had about 1 cup that I needs to use up from the pantry. Holy cow, I couldn't believe it but these are AWESOME! I'm thinking that you could use way more than just chocolate chips on top. Andes candies chips, heath chips, nuts, caramel, pretty much anything would be good on these brownies. Seriously, try them, I really can't believe it!
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Bourbon Cream Cheese Frosting

Reviewed: Apr. 20, 2012
Okay, I made the frosting per the directions. It was a little runny, but I was able to frost a red velvet cake just fine. What I didn't like about it was I found the bourbon flavor to be a bit strong. I used Maker's Mark (which I think is decent) and the smell of the frosting was even overwhelming. Next time I'd probably cut down on the bourbon, or put it on a spice cake or carrot cake or something that can stand up to the flavor a little better.
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Red Velvet Cake I

Reviewed: Apr. 12, 2012
Just finished baking the cake portion of the recipe and plan on using a different recipe for a bourbon cream cheese frosting. Before making the cake I read all the reviews and increased to 4 Tbs cocoa, 2 cups of sugar, and 1.5 t vanilla (you can never have too much vanilla) reduced to 1 oz food coloring, I also substituted the 1/2 c shortening with 1 cup of vegetable oil. Other than that I made it according to the directions. To test if the cake was done I used a toothpick and found it took 50 minutes for the center to be done. By that time the edges were dry as can be and the cake actually was terrible. I'm still giving it 4 stars because I didn't exactly follow the original recipe and you can bet next time I will. I can't see how the original can be any worse than the cake that I baked.
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Roast Leg of Lamb with Rosemary

Reviewed: Apr. 8, 2012
Made this for the first time for Easter dinner. I did add a splash of lemon juice and a splash of balsamic vinegar to the marinade and marinaded overnight in a ziplock bag. Based on other reviews I baked at 450 for 20 minutes, then reduced to 350 for one hour with the plan to up the temp again to finish the roast. Mine was a boneless leg that weighed just over 4 lbs. Anyway, I should have put the temp probe in when I decreased the temp to 350 because by the time the hour was up my roast was way past medium rare and up to 150. The flavor was really good and I would make it again but next time stick the probe in from the beginning so I didn't fly past medium rare.
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Hot Cocoa Mix in a Jar

Reviewed: Jan. 5, 2012
Personally, I'm used to store bought hot chocolate and this wasn't nearly sweet enough. After trying the first cup I added about an extra cup of powdered sugar to the mix. That helped a lot, although it might have been a bit much. I think next time I'll go for an additional 3/4 cup, and if adding peppermints or other sweets maybe only 1/2 cup more. I love the idea of dressing this up with pieces of candy and decorating the jar and will probably make it again, but as the recipe stands it tasted more like mexican hot chocolate than what I expected.
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