Angelwalker Recipe Reviews (Pg. 1) - Allrecipes.com (11420596)

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Omelet in a Mug

Reviewed: Nov. 3, 2012
This is an excellent idea however I incorporated it to make a pouched egg for Eggs Benedict! I sprayed the inside of the cup as directed and added one egg and covered with plastic wrap. Glad I used the plastic wrap and it started popping, loudly and would of left a nasty mess in the microwave! However 47 seconds later (my microwave was already hot from cooking bacon), I had the perfect soft pouched egg! Now my mornings will be far easier to manage breakfast. I do intend on trying out the omelet but wanted to let others know that it works for Eggs Benedict as well!
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8 users found this review helpful

Chocolate Surprise Cupcakes

Reviewed: Jan. 30, 2012
Mine did not really come out moist but that's due to my oven. I did hesitate on the 25 min baking time but since I'm not one to make cupcakes, decided to follow the recipes baking time (big mistake). I used Splenda in place of sugar for my diabetic mother who loves sweets. The filling was OK, nothing really special but I'm not a huge fan of cream cheese type fillings. Overall the cupcakes tasted very bland. Throwing them away and going to try again later this week with a different filling and less baking time.
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4 users found this review helpful

Pumpkin-Pecan Cake Roll

Reviewed: Jan. 2, 2012
Finally found the time to test out this recipe! With diabetics in the family, I had to make some adjustments. First I used a larger pan than what the recipe called for so I doubled the recipe. I omitted the salt due to my mothers salt restricted diet and didn't use the lemon juice. Not sure what difference it would make but I didn't want a citrus taste, no matter how slight. I used Splenda in place of sugar and doubling the recipe, used 1-1/3 cups of Splenda. I normally use less than what is called for in a recipe due to the fact that this family isn't crazy about a high sugary taste. The results were right on for the amount I used. I used original Pam spray to coat the wax paper, it came right off without any issue. I baked this at 350 for 10 minutes which was perfect. 375 is too hot for baking a cake in my oven and I didn't want burned edges. Rather than using the towel with confectioners sugar, I opted for parchment paper with no sugar, nor Splenda and rolled it up. It came off easily when time to unroll. For the filling once a gain I opted for Splenda and used around 4 Tablespoons so that it wasn't overly sweet and used fresh vanilla bean instead of vanilla extract. The results are five stars but since I altered the recipe, I have to rate it four stars.
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4 users found this review helpful

Herbed Rice Pilaf

Reviewed: Aug. 20, 2011
I had to change some things to suit my husbands taste (he can be picky). So instead of chopped celery I used a can of Cream of Celery soup and used a full stick 1/2 cup of real butter (sorry margarine does not cut it)! I also increased the spices a tad bit and used onion powder instead of chopped onion since my hubby can't stand real onion bits in foods. I also cooked it on the stove top, eliminating the need to use the oven. Brought rice to a boil, turned down to simmer (low heat) covered pan and cooking time was approx. 25-20 minutes. I got the biggest raves from hubby and it had such a nice subtle butter flavor.
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7 users found this review helpful

Low Carb Pancake Crepes

Reviewed: Aug. 14, 2011
This was a welcome relief from having eggs and bacon for breakfast on my low carb diet. I inadvertently poured all the egg into the cream cheese but using a whisk took care of the lumps. I do agree with another reviewer though and really like the lumps in the mixture (nothing like having a nice bite of cream cheese in this lovely recipe). I held the butter (used Pam in the frying pan). Then used the butter for topping and some Splenda instead of a sugar-free syrup since I didn't have any in the house. Tasted like french toast with the Splenda added. Great alternative to bacon and eggs, thank you! ********Edited to add that I made this again but made one large crepe, covered the pan so it would cook through on med heat. When done, I added 1/2 cup of fresh crushed blueberries mixed with some Splenda and rolled it into a crepe and topped it with sugar free cool whip. A great low carb Blueberry Crepe dessert! Any low carb fresh berry would work for filing, strawberries, blackberries, etc. What a wonderful treat to have. ..................Also last night I was looking to make something a tad different and used 2 tablespoons of sugar free Orange Marmalade (sweetened with Splenda). When the crepe was halfway through cooking, I dropped the marmalade on top. As it heats, it does spread some. Rolled it up, dotted with the butter and topped with sugar free Cool Whip, a nice change of pace with a nice light taste.
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90 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Apr. 3, 2011
This is really a good soup. I rated four stars since I did make some changes to suit my taste. I left my broccoli chopped as I don't don't care for Broccoli soup that is pureed. Instead of chopped celery I used one can of cream of celery soup. The base agent for thickening (the butter and flour) next time I will double since using the soup it wasn't as thick as I would of liked. It's really a five start recipe but like I said, if I make changes I really can't rate it five stars.
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Dutch Babies II

Reviewed: Mar. 24, 2011
I took some tips from gooddealmeg and used a 9” pan. Omitted nutmeg, I love nutmeg but not in this type of recipe. I used vanilla but honestly, at one teaspoon, it was too much for my taste and will cut it down to ½ teas today. I also warmed the eggs under temped water, warmed the milk in the microwave for 30 seconds and preheated the pan in the oven. My oven tends to run a little hot so I kept a very close eye on it and it was done in 10 minutes baked at 475. Perhaps a little too well done though not burned, it was on the edge of being burned. Will make this again today. The only reason I rate four stars is due to changing the original recipe. Otherwise it is a five star recipe as far as taste and easy preparation goes.
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1 user found this review helpful

Spiced Pecans

Reviewed: Jan. 11, 2011
These are awesome! I found that the one egg was enough to coat 4 cups of pecans. I used Splenda in place of sugar since we have diabetics in the family, didn't add salt due to my mom being on a salt free diet indefinitely. I increased the cinnamon to 1-1/2 teaspoons. After reading other reviews about the oven temperature being too hot, the first batch I baked at 300 which was still too hot (my oven does tend to run a bit hot). The second batch I baked at 250 and they turned out fine. Of course that increases the cooking time. I scooped them into gift bags for Christmas and people couldn't wait to try them, got raves from everyone! Rated at four stars since I did change the recipe by using Splenda and increasing the cinnamon. It does have a five star taste!
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5 users found this review helpful

Cake Balls

Reviewed: Jan. 11, 2011
A time consuming recipe but well worth it! Didn't have any issues with it at all and made a lot of people happy during the Holidays!
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Honey Wheat Bread I

Reviewed: Jan. 10, 2011
Talk about heavenly bread! I read through numerous reviews as I like to read tips from others verses reviews that did not alter the recipe and the results of both. I incorporated certain revisions like adding ½ cup of honey and made sure that I used the rapid rise yeast and not the one that I use in my bread machine. Used my bread machine for the initial mixing, then unplugged it for the 15 minute wait time (I went by my bread machine directions of adding all liquid items first then the sugar (I used Splenda), flour then added the dry yeast. After the 15 minute wait, plugged the unit back in (dough setting was used) and proceeded to let it go the course which includes the initial rise of the bread. Punching and rolling out the dough thoroughly is essential otherwise you will have huge holes in your bread. Going by another reviewers tip, I checked the bread after 20 minutes and it did need the top to be covered with foil (was already browned enough). Covered the tops and continued baking for 10 additional minutes. I can taste a slight taste of honey but would have preferred a bit more. Still with some butter, this is the best wheat bread I have ever had and even the top is soft! Some say it’s just like store bought but I believe this to be far superior, store bread is gross which is why I never buy it. This will now be baked weekly and one loaf will be given to my mother on a weekly basis. 4 stars since I used 1/2 cup of honey & Splenda but it is five star taste!
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5 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Dec. 16, 2010
This is really exceptional! I made a double batch of this. I took the advice of another reviewer and added dried cranberries instead of other dried fruit as I wanted a true cranberry taste. It turned out a nice deep red. We have some diabetics in the family so I only used 2/3 cup of Splenda in place of sugar for the double batch and it was nice and tangy! I made a mistake though and as odd as it sounds, it worked out for the best! Even though I had doubled the recipe, I accidentally only added one cup of water! It turned out nice and thick (not runny) but watch the temp if you do that so it doesn't burn. Got rave reviews and requests for the recipe which is the greatest compliment! Going to make more for Christmas next week! I only rated four stars since I used the Splenda and only 1/2 the water for the double recipe, otherwise I would have rated it five stars! **Edited** to add that the second time I made this, I used around 3/4 cup of Splenda, great taste but think everyone prefers it made with 2/3 cup of Splenda, more tang to the taste with 2/3 cup.
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Flourless Peanut Butter Cookies

Reviewed: Aug. 7, 2010
First, I substituted Splenda for the sugar and used only 2/3 cup of Splenda as I don't like overly sweet cookies. I also used sugar/salt free organic peanut butter. I used the fork to flatten them a bit but still left them at approx. 1/2 inch high as you don't want them too thin. Since my oven tends to be more on the hot side I baked at 325 for 12 minutes. The results were wonderful. Not too sweet, wonderful peanut butter flavor and really satisfied my craving for something sweet. They held together fine with no crumbling! Will be making a couple of batches tomorrow to bring to my mother who is borderline diabetic and can’t have sugar.
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To Die For Blueberry Muffins

Reviewed: Jun. 13, 2010
Someone said as good as bakery muffins? No way, this is far superior!! You cannot find such a muffin in our local bakeries. I was a bit hesitant as the batter was so thick but he proof was in the baking! I used someone’s suggestion of buttermilk in place of milk and glad that I did. These are so moist, so delicious that I ate four for breakfast! I doubled the recipe and got 15 muffins. I would rate it five stars except that I used the buttermilk suggestion and substituted Splenda for the white sugar. A real keeper!
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1 user found this review helpful

 
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