ANGELLEE74 Recipe Reviews (Pg. 1) - Allrecipes.com (1167125)

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G's Tres Leches Cake

Reviewed: Jul. 19, 2014
Very good recipe. I made it exactly as written. Next time, I would omit the almond flavoring or reduce it to maybe a quarter teaspoon, it's just not to my taste (to much like Christmas cut out cookies). I would also cut back the sugar a little, maybe by 1/4 cup. don't worry about the liquid being too much it Will all be absorbed by the cake, in fact, it's probably more absorbed then some other tres leches cakes that I've had. the cake will be high and fluffy out of the oven, I ended up baking mine for 37 minutes the top was golden and a few cracks just starting in the middle. The cake will shrink and flatten out (becoming denser) as it cools, I ran a knife around the edges to loosen right away. Letting the cake cool will allow it to continue cooking in case the middle has any slightly gooey parts. All in all it got a thumbs up and with the changes should be a 5 star for me.
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Jalapeno Popper Spread

Reviewed: Jan. 13, 2013
Super-quick, inexpensive and delicious! Tasted just like jalapeño poppers. I made this for a party and it came together very easily and was a hit. So glad i didnt double the recipe though, makes plenty. I couldn't find canned jalapeños so I used about half a 15 oz jar of sliced jalapeños and diced them in the food processor. (be sure to use mayo, not miracle whip). I stopped at panera and got a French baguette sliced thin for $3, tortillas , veggies or crackers would work too.
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3 users found this review helpful

Blueberry Buckle

Reviewed: Jul. 15, 2012
Turned out wonderful. For the cake I used butter, and added 2 tsp vanilla and 1/2 c sour cream. For the topping, I added 1/2 c chopped pecans and used 1/2 brown sugar and 1/2 white. (tossing the blueberries with a Tbl spoon of flour as another reviewer suggested) . I baked it in a greased 9 in spring form pan. After 48 minutes it still wasn't done, so I baked it 10 more at 350, then let cool in the oven. The streausel formed a crunchy crust that tastes great and the cake is very moist and delicious. (forgot, I also used cake flour). will definitely make again.
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Mexican Bean Salad

Reviewed: Jul. 1, 2012
I made this for a veggie/vegan potluck and it was a huge hit. The potluck was outside in 104 degree heat and I was looking for something that would hold up - this did perfectly. People really kept complimenting the dressing - I would have just used bottled dressing but I'm glad I didn't after the comments (it's sweet and tangy - I couldn't really taste any one ingredient I put in, just a great result). I followed the recipe pretty closely but it's very forgiving. Add an orange pepper for even more great color. The second batch I made and refrigerated overnight was even better.
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Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Nov. 30, 2010
LOVE it! Hard to screw this one up and absolutely delicious. This would be fine in the crockpot although i baked mine in a 9X9, I let it bake about 15 minutes longer because of the depth and I like the golden crust of cheese - as I said though, pan size, temp, cooking time are pretty flexible on this one, all you are really doing is melting the cheese so it all blends together. I used mostly mayo (not miracle whip!) with a few tablespoons of sour cream based on suggestions. I may or may not want to make sure your jalepenos and marinaded artichokes are not 'pickled'. I read the ingredients and picked ones that did not contain the vinegar. The non-pickled jalapenos have a lot more kick so just add them to taste. you also may want to chop the spinach a little more after you ring it out so you don't end up with long strings (just depends on the brand). Everyone loved the dip, great with white corn tortilla chips or ritz flips (pretzel/cracker combo).
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Hot Artichoke and Spinach Dip II

Reviewed: Nov. 30, 2010
sorry, reviewed the wrong dip, I made Veronica's Hot Spinach Dip
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Chocolate Banana Bread

Reviewed: Nov. 11, 2004
I made this last night and was very happy with it. I made quite a few changes, for diet purposes. I used 5 bananas, 1 cup of applesauce, and only a 1/2 cup of butter, a mix of sugar and splenda, an extra 1/4 cup cocoa, and a 12oz bag of jumbo chocolate chips. It made 12 filled, extra-large muffins, baked for approx 40 minutes.
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Mocha Chocolate Chip Banana Muffins

Reviewed: Apr. 7, 2003
Loved the result, but I altered the recipe. I used 3 large bananas, 1/4 c oil and 1 cup applesauce (unsweetened) in place of the margarine. I used 4 rounded T of instant cofee disolved in just a litte more that 1 T water, only 1 cup of sugar, and 1/4 cup egg beaters in place of the egg. I made the large muffins and baked them for about 35 minutes, then left them in the oven to cool with the door open. They turned out very moist, and the flavor was wonderful...and low-fat!
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192 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Feb. 16, 2003
A friend of mine made this and brang it to a potluck, it was delicious. She thought it was a little sweet, but served it with regular salty chips to counter balance. I thought it was wonderful!
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Chocolate Cappuccino Cheesecake

Reviewed: Feb. 16, 2003
This was good the first day, but excellent the next, so I would recommend 24 hours for the cheesecake flavors to meld. I subsituted 4 t instant coffee, disolved in 1/2 a cup of whipping creaam for the coffee and coffee liquer the recipe calls for. I used chocolate sandwich cookies for the crust and would either use more cookies or less butter the next time, I think chocolate grahams would work better than the sandwich cookies though. I melted the chocolate in the microwave with no problems. All in all, excellent recipe.
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GA Peach Pound Cake

Reviewed: Aug. 19, 2002
This was very good. Baked perfectly, it was a little too sweet for me, so I may try a 1/4 -1/2 cup less sugar next time. I used about 6 peaches which made about 3 cups, and I used about 2 1/2 cups in the cake. Instead of using regular sugar to grease and coat the pan, I used powdered sugar which made it easy to get out without that floury taste, baked for 65 minutes and let cool in the pan on the counter.
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3 users found this review helpful

Caramel Turtle Brownies

Reviewed: Mar. 16, 2002
Made this recipe for potluck, and the whole pan disappeared, and got rave reviews. The only thing I did differently is I sprinkled the pecans on top of the second layer. Great recipe!
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Zucchini Bread IV

Reviewed: Sep. 30, 2001
My first attempt at zucchini bread and it turned out great. I changed a few thing's. Grating wasn't working too well for me so I shredded and squeezed out the excess juice, but not too dry. I used pecans instead of walnut's because I was out, for about a quarter of the tablespoon of cinnamon I used all spice, and I baked it in a square 9X9 pan instead of the loaf pans. It took an hour and about 10-15 minutes before I was done I covered it loosely with tinfoil to avoid over browing. Great recipe!
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177 users found this review helpful

 
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