Rose Recipe Reviews (Pg. 1) - Allrecipes.com (1160000)

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Egg Custard Pie III

Reviewed: Mar. 25, 2011
I made this for my friend who is 65. He said it was better than his Mama's! High praise from a native Texan. The only change I made was to use Tapioca flour (purchased from King Arthur) in place of the all-purpose flour. Thanks for the recipe!!
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4 users found this review helpful

Carrot Cake Bars

Reviewed: Sep. 1, 2010
These are absolutely delicious!! The only thing I changed was to substitute baking powder for baking soda (as there are no acidic ingredients in this recipe). I had this recipe from a community cookbook, but was a bit afraid to try it until I saw it posted here. Thank you for listing the exact pan and jar sizes needed. Many thanks for the recipe--it's a keeper!
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7 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Jun. 3, 2010
This is 10 star recipe! Some of you need to learn to follow directions. If your loaves were dry, you either didn't measure your flour properly (stirring flour, spooning into measuring cup and lightly leveling off) or you added too much flour in the kneading stage. It probably took 1 - 2 cups more of flour to knead. You want it to be smooth enough to handle, but still slightly "sticky". If a recipe specifies all-purpose, that's what you use--not whole wheat or cake. I divided the dough into 3 equal portions and rolled and wrapped one at a time. My pans were Doughmaker's 8 x 4 pans and the loaves were nice and high. It is a very wet dough, but that's what makes it taste so wonderful! It baked in about 30 minutes. If you want to leave it in longer, I would recommend loosely tenting it with foil for the remaining time. My flour was Bob's Red Mill unbleached white. I nuked the butter until it was about half-way melted and it whisked in beautifully. If you can't see that a 3 loaf recipe wouldn't make "a lot", and then leave a slightly sour remark, then don't make this recipe. Faye, thanks for the wonderful recipe! I hope to make it MANY more times. I'll have to work on my rolling technique, mine weren't as "pretty" as the picture, but it tastes divine.
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10 users found this review helpful

Banana Pancakes I

Reviewed: May 31, 2010
Delicious!! I only had one small to medium banana, so added the milk in increments. It took the whole cup. Might not take so much if you use both bananas, depending upon their size. This is a keeper!
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2 users found this review helpful

Cinnamon Raisin Biscuits

Reviewed: Mar. 27, 2010
These are fantastic! I followed the directions exactly and they are delicious! The only change I might make is to reduce the oven temp by 25 degrees. Mine were baked right at ten minutes. I also baked on parchment paper. Thanks for the recipe! It's a keeper!
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2 users found this review helpful

Oatmeal Cookie Mix

Reviewed: Dec. 18, 2007
I chose this recipe because I needed a gift for a friend who really doesn't like to cook. I followed the directions exactly and made two separate batches to fill my container. (I don't believe in doubling). After my container was filled, there was a lot left over, so we baked a test batch up. We got 12 cookies on the sheet and probably would have gotten a few more except we ate quite a bit of dough. We did use 1 cup chocolate chips and left out the nuts. We baked them on parchment paper, took them out at 10 minutes and left them on the sheet for a couple more minutes. These cookies don't taste exactly like traditional creamed shortening cookies, but they were soft, had a nice texture,were really good and very fast to make! I would imagine you could add any kind of goodies like coconut, dates or raisins and still come up with a winner! Thank you so much for this wonderful recipe! I will use it often!
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28 users found this review helpful

Sour Cream Coffee Cake IV

Reviewed: Aug. 6, 2006
This was great! It raised well and had a tender crumb. I substituted brown sugar for the topping and must confess.....doubled the topping! Thank you Terri, for posting a tasty and economical recipe!
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3 users found this review helpful

Lemon Yogurt Pound Cake with Lemon Glaze

Reviewed: May 7, 2006
Very easy to make and wonderful to eat! I have made it three times now and am going to make it again right now! I have tried using 1/2 butter and 1/2 Crisco, but actually preferred the all Crisco version. Woo Hoo, now that Crisco is available in a trans-fat version, life is grand!
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33 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Apr. 15, 2006
I patted my dough out too thin, so they didn't get as big as they should have. However, they were still excellent. They turned out soft and flaky! I did use the new trans fat free stick Crisco. Thanks for sharing!
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3 users found this review helpful

Cheater's Enchiladas

Reviewed: Oct. 3, 2005
I doubled the Ten Minute Enchilada Sauce also from this site. As I was assembling the dish, I dipped each tortilla in the warm sauce before layering it in the baking dish. We also added a partial (left-over) can of Rotel, a large can of olives, and two cups of cooked chicken. It was wonderful! Not dry at all! Thanks for sharing your recipe!
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4 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Oct. 3, 2005
I thought that using self-rising flour and browning the chili powder with the roux might account for the slight off taste that other reviewers mentioned. I used Wondra instant mix flour. As soon as the flour/oil mix was lightly browned, I removed the pan from the heat and whisked in the chili powder and other spices. After the water and tomato sauce were added, I returned it to the heat and let it cook until slightly thick. I only had half the required amount of chili powder on hand, but it was still very nicely spiced. We thought it had excellent flavor and was far superior to canned or packaged enchilada sauce. It was very easy to make and used items I always have in my pantry. Thanks for sharing your recipe!!
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2 users found this review helpful

Joanna's Salsa

Reviewed: Sep. 14, 2005
This was a little too sweet for our tastes. That said, it was still a thousand times better than any purchased salsa I have ever tasted. (And we are in Texas, so we have TUBS to choose from). I also added a large amount of ready to use minced garlic. Next time, I'm going to drain the stewed tomatoes and cut back on the sugar. A dash of lime juice might be nice also. I did use extra fine sugar so that it would disolve quickly. It made a huge amount for a small price from ingredients I keep in the pantry. I also suspect that this is how Mexican restaurants churn out gallons of salsa every day. It was that good! Thanks for sharing such a wonderful recipe. No more canned salsa for us!!
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23 users found this review helpful

Best Ever Muffins

Reviewed: Apr. 16, 2005
This was a super quick recipe to make! I made blueberry muffins with frozen blueberries and the blueberries clumped somewhat a bit at the bottom of the baked muffins. So maybe next time I will reserve 2 tablespoons of flour and dredge the blueberries in the flour before adding to the batter. I also made a streusel topping. They were yum yum! Thanks for sharing!
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3 users found this review helpful

Sweetened Condensed Milk

Reviewed: Jan. 26, 2005
I have used this recipe very successfully in The "Cherry Cheese Cake" recipe by L.J. Bryan. I found it to be a little thick for the blender also. Now I just put everything into a mixing bowl and use the mixer. I don't even bother to melt the butter, just pour the boiling water on top of everything and go! This becomes the first step of my recipe. I actually baked two of L.J.'s cheese cakes, one with the name brand canned product and one with the substitute recipe. We really did prefer the cheese cake made with the substitute. It was much thicker, creamier, and had a very rich taste! (If I want a "healthy" dessert, I eat fresh fruit!) I use regular dried milk as opposed to "instant" dried milk. I would not thin it out, as I would be afraid that my dessert would not set up properly!! Thanks for sharing!!
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19 users found this review helpful

Cantonese Dinner

Reviewed: Nov. 29, 2004
I actually prepared this on the stove top in a 6 qt. covered pan. I browned the meat and then added all of the other ingredients. I omitted the mushrooms and Worcestershire sauce and seasoned with a combination of regular and light soy sauces and Thai fish sauce. I also added red and green pepper strips. After simmering covered on low for about an hour, I drained and added a small can of pineapple chunks. I reserved a small amount of the juice and dissolved 2 tablespoons of cornstarch and used this to thicken the dish. Served it over canned La Choy noodles. We thought it was very good! Will make it again! Thanks for sharing a great recipe!
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5 users found this review helpful

Amazingly Good Eggnog

Reviewed: Nov. 3, 2004
This is so wonderful!! Thank you for sharing!
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4 users found this review helpful

Cherry Cheesecake

Reviewed: Aug. 2, 2004
This was just delightful! I followed the directions exactly and it set up perfectly! Thank you for sharing such a wonderful recipe!
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2 users found this review helpful

Graham Cracker Crust I

Reviewed: Aug. 2, 2004
This was so good and so easy! After you taste this, you will never "settle" for a grocery store crust ever again!! Thank you for sharing!
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3 users found this review helpful

Bread Machine Rolls

Reviewed: Mar. 29, 2004
I used King Arthur flour for machines and it made a very STRONG dough. Probably a dough relaxer would have helped. We all thought the rolls were excellent! I didn't even bother with the egg wash, just rubbed them with butter when they came out of the oven. It was a very easy recipe to complete. Also, one reviewer noted that they weren't as good the second day. I kept the last remaining roll purposely closed up tightly on the kitchen counter for several days. I kept tearing a bite off each day and tasted it. It was still very tender and fresh on the second day. Thanks for sharing a great recipe! I will be making them again!
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3 users found this review helpful

Chickpea Soup II

Reviewed: Apr. 25, 2003
I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil, about 1 pound of mushrooms, lots of garlic, 1 tablespoon Italian seasoning, salt, 2 8 oz. cans of tomato sauce and 1 can diced tomatoes with onion & garlic. Add spinach second to last and beans very last. This made a large amount and was even very good warmed up the second time around!
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21 users found this review helpful

 
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