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Whipped Cream Frosting

Reviewed: Sep. 5, 2013
This wasn't exactly the recipe I was looking for, but it ended up to be one of those "golden mistakes" . This is not the type of whipped cream frosting that one would find at a bakery, but it has this nice tang to it that reminds me of cheese kolacky filling. In fact, that inspired me to add a tiny bit of lemon juice to it that really complimented the strawberry filling in the cupcakes I baked. Thanks for the recipe!
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0 users found this review helpful

Elegant Penne with Asparagus and Shrimp

Reviewed: Feb. 8, 2011
This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe!
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24 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Feb. 2, 2009
This is exactly the recipe I was looking for! I noticed some people were saying that the sauce was missing something. I usually add 2 things to the roux (flour and butter mix): garlic powder and mustard powder. Very good recipe! Thanks!
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0 users found this review helpful

Hawaiian Sweet Bread

Reviewed: Feb. 2, 2009
This was a great recipe! I made this recipe and shaped them as rolls to sandwich some Honeybaked Ham, and it was a perfect match! Now for the changes: I read the other reviews and replaced the water with pineapple juice. Instead of adding more sugar, I put a squeeze or two of corn syrup (to encourage browning). I wanted to make a denser bread, so I kneaded in more flour until the bread was smooth and elastic. With the extra flour, I think the bread needed a little more salt, however I didn't add the salt into the dough, not knowing how it would affect the yeast's leavening ability, so I brushed some butter on top of the rolls and added some kosher salt to the top of the bread before the final rise. I made (1 1/2 recipes of) the dough in advance and put it in the fridge. I noticed that the warmer the dough is stickier it is and tougher to shape. I would recommend doing throwing it into the fridge after punching it down, especially if you wanted to make rolls. Thank you for sharing! I'll be using this recipe again and again!
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1 user found this review helpful

Corn Chowder I

Reviewed: Sep. 19, 2008
I read the reviews saying that the soup is good but bland. I kept that in mind as I made the soup. This soup as written is definately a chowder. It was creamy and potato-y with corn, but if you are looking for the corn to stand out, very much like the kind you can get in Colonial Williamsburg, I recommend blending the soup, holding the corn until you put the blended soup back into the pot. Add the corn (I put in twice the amount the creamed corn than recommened). I also put in about a cup of frozen corn kernals for the half recipe of soup I made. The creamed corn I had wasn't terribly sweet, so I enhanced it by adding a tablespoon of sugar. That worked wonders in perking it up.
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1 user found this review helpful

Rice Pudding

Reviewed: Oct. 12, 2007
This is a great recipe! However, I gave it a 4 star rating because I did not follow the recipe exactly. I used the custard recipe with 2-day-old leftover chinese takeout rice. Some tips I could give: 1)DO NOT put the vanilla extract in while you heat the custard. Add it after you turn off the heat. Otherwise it will taste bitter. 2) Do not heat the custard quickly, otherwise you get scrambled eggs. If you want to be extra careful, use a double boiler or a bowl over a pot of boiling water. As soon as the custard can coat the back of the spoon, it is done. 3)With my extra-dry rice, I made the amount in the recipe and then 30 minutes later I had to make another batch of custard and mix it in since the rice soaked it all in. Making it with the precooked rice made it much easier, just next time I use dry rice, I might soak it in some warm milk first. I hope I don't sound critical--it is a great, versitile recipe. I'll definately keep it in my recipe box! Thanks for sharing!
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1 user found this review helpful

Chocolate Chocolate Chip Muffins

Reviewed: Jan. 25, 2007
This is the first time a star rating tricked me. I did not notice all of the "upgrades" to the recipe until my dry muffins came out of the oven. They do have the potential, and I will try the recipe again with the add-ons. I just now learned to check *all* of the recipes for reviews in the future.
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0 users found this review helpful

Honey Bran Muffins

Reviewed: Dec. 13, 2006
These are fabulous muffins! Definately worth the wait! I have never used the raisins, however. I snip apricots into bite-sized pieces and drown them in the pineapple juice. Very tasty! I also made a variation of this recipe to make apple cinnamon muffins--I substituted apple juice for the pineapple, apple sauce for the oil and added 2t of cinnamon and 1/2 t each of ginger and allspice (nutmeg if you prefer). It was very tasty too!
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Blueberry Pie

Reviewed: Jun. 16, 2006
I loved it! I also had a runniness issue. I listened to all of the reviews and added the extra thickener. My thought is that I did not cook it long enough. I think maybe I need to cook it until the crust is wonderfully brown, then cover it until it is bubblier than it was. Great flavor!
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2 users found this review helpful

Strawberry Pretzel Pie

Reviewed: May 30, 2006
This is a GREAT recipe. I like to make this in the largest round glass pie pan I have. It doesn't use all of the cream inside, but I use it to dallop over the top. Any extra Jell-O I put in a small bowl to set (the kids take care of that for me :c). I usually arrange fresh berries over the cream mixture after spreading. It makes a fantastic dessert, or thing-to-bring for a picnic!
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1 user found this review helpful

Shortcut Refried Beans

Reviewed: Mar. 9, 2006
I don't know exactly what happened, but it did not turn out. It was tasty, but after an hour of simmering, it was still grittily undercooked. I can only think of two reasons why it didn't turn out: 1) I did not grind the beans finely enough 2) I added the salt with all of the other ingredients. I had heard not to do it in previous recipes... I have a *ton* of beans and probably will try it again, only with the changes.
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11 users found this review helpful

Classic Spanish Sangria

Reviewed: Nov. 2, 2005
I LOVE sangria. This is a great recipe...however my rum was VERY strong. I would recommend putting a 1/4 cup at a time in until it is balanced. I had to make 2 recipes because my rum overpowered it. I know you all feel sorry for me. Some other great additions: peaches, apples, and concord grapes (my favorite addition). I would make it at least one day in advance--2 if you have the fridge space. It gets better with time. Thanks for a fabulous recipe!
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0 users found this review helpful

Caramel Apple Pie II

Reviewed: Oct. 23, 2005
This is a >>GREAT
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1 user found this review helpful

Alfredo Sauce

Reviewed: Oct. 23, 2005
I'm sorry, Rebecca The recipe seemed to have so much promise...It seemed to have such simple, tasty ingredients...I even went whole hog and got *real* ingredients (cheese, did not skimp on the cream, etc) but it seemed to lack something. I did some reasearch on the site and found that nutmeg is a staple in the sauce. Being allergic to nutmeg, I used a dash of allspice and the sauce improved tenfold. It was very tasty...but the consistancy...It might have been the real parmesean, but it was elastic-y. I don't know how to solve that problem. My kids took one look and wouldn't try it (they have had alfredo before). I'm sorry for the bad review, but I am going to be looking for a new recipe.
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1 user found this review helpful

Oatmeal Pudding Cookies

Reviewed: May 5, 2005
I LOVE these cookies!! I do not enjoy the spice-flavored oatmeal cookies, but THESE have become my favorite! I've been making these cookies for over a year. The secret is in the pudding. If you use bland pudding, you'll get bland cookies. I usually use french vanilla (or something similarly named) pudding, and sometimes I'll even use vanilla sugar instead of the white sugar. I also plump the raisins in warm water (or rum(!) while I'm mixing the batter, but my favorite is to forget the raisins all together and add 1 cup of chocolate chips. Thanks for the recipe!
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5 users found this review helpful

Oven Barbecued Beef Brisket I

Reviewed: Mar. 28, 2005
When I printed out this recipe, I was not a believer; now I am! The meat comes out wonderfully tender--perfect for shredded BBQ beef sandwiches! I marinated the beef for a few hours in a bottle of beer, 1/4 c. oil, 1/2 c. rice wine vinegar, a little salt, pepper and a sliced onion. After being in the oven, it was so easy to shred, and it was very easy to discard the fat. Very tender, very easy, very tasty! Great recipe! Thanks!
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1 user found this review helpful

Chocolate Pudding Cake III

Reviewed: Mar. 2, 2005
If there was a possibility to give this six stars, I would. This is a FANTASTIC recipe using pantry ingredients and only one pan/bowl to make it in. I only use Dutch-processed cocoa (I find the other stuff to be bitter), had a generous hand with the vanilla, and used the large chocolate chips. I did use the extra 10 min. someone else recommended. I served it at a Super Bowl party with some French vanilla ice cream and candied pecans and everybody RAVED. It was gone in no time. Nobody considered the strawberry shortcake. If you love hot fudge sundaes, this recipe IS A MUST!!!
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1 user found this review helpful

Cheese Sauce

Reviewed: Mar. 2, 2005
My kids really like this sauce. I use more cheese than is stated, but I didn't measure it (sorry). I do not normally have cornstarch, but used arrowroot instead and it thickened nicely after gently boiling it. I use this sauce for veggies, but I have also poured it into a baking dish with some noodles, baked it for 25ish minutes and made a mac-n'-cheese my boxed-character-shaped-mac-and-cheese-only kids scarfed! Thanks for the recipe!
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5 users found this review helpful

Banana Pumpkin Bread

Reviewed: Mar. 2, 2005
My kids LOVED this bread. I did add a little extra banana and a little bit of vanilla. With that, it did make a large loaf that took very long to bake, so next time I'd put it into 2 pans. I didn't have pumpkin pie spice, so I used 1/2 t. more cinnamon, 1/8 t. clove, 1/8 t. ground ginger and 1/2 t. allspice (or nutmeg if you'd prefer). This disappears within 2 mornings of baking it. The kids had fun making it too! Great recipe!
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4 users found this review helpful

Spinach Brownies

Reviewed: Mar. 2, 2005
I agree with most...the name, no, but the taste-YES! I'd liken the flavor of these bars to the flavor of spinach and cheese sauce but without the wilty-slimy texture. Very tasty! I also sauteed the onions, and added a little garlic powder. I used reduced-fat sharp cheddar. My kids (7 & 4) enjoyed them with a little bit of margarine on top. Hey...anything to get them to eat their dark green veggies!
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3 users found this review helpful

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