Betty Crocker Recipe Reviews (Pg. 10) - Allrecipes.com (1173581)

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Corn Dog Muffins

Reviewed: Nov. 15, 2008
This is really good when you want an alternative to regular corn dogs. To make it healthier, I used fat free hot dogs and egg beaters. I also added a half cup of grated onions for extra flavor. Doesn't even need ketchup.
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Vicki's Hush Puppies

Reviewed: Nov. 9, 2008
I needed a recipe to help prime my cast iron skillet, and this was good with modifications from other reviewers. I added some paprika to offset any blandness. Since I like somewhat sweet cornbread (and hushpuppies are essentially fried cornbread), I didn't cut the sugar at all. Grate the onions and preserve the onion juice so you don't have to worry about a dry mixture. Used a cookie scoop to help shape the puppies which yielded about 30 hush puppies. Good recipe when I'm in the mood for something fried.
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No Knead Refrigerator Rolls

Reviewed: Nov. 7, 2008
I made minor modications to this recipe based on previous experience with some bread recipes. I added 1/8 cup of sugar to the warm yeast water during proofing so the yeast would have something to feed on. It rose in the fridge just like bread does when it's left on the counter albeit a little slower. Once I rolled the dough into balls, I left it on the counter to rise for ~3 hours. That's the beauty of yeast breads - you can just leave it and come back to it later. I like my bread to be a little doughy so I baked at 375F for 10 minutes. Be sure to brush the tops with butter to get a nice brown crust - I did mine with butter/cinnamon/sugar. These aren't spectacular as they taste like typical dinner rolls, but they're easier to make than traditional bread recipes.
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Banana Chocolate Chip Dessert

Reviewed: Nov. 2, 2008
Taste was good, but the texture didn't appeal to me.
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Broccoli Chicken Casserole I

Reviewed: Sep. 29, 2008
I cooked the stuffing and mixed all the ingredients together rather than layering. I omitted the mayonaise and used 2 cans of low fat condensed soups. The broccoli adds a lot of nutrient value, and this made for a good dish.
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Beer Batter Fish Made Great

Reviewed: Aug. 13, 2008
This was good with the modifications others had suggested. Either use more flour OR less beer and you'll get the best batter! I didn't add any salt since I had pre-coated my fish in a spicy flour mixture, and this helped the batter stick to the fish. I refrigerated leftover batter to use the NEXT day on some chicken. When I fried the chicken, it puffed and browned like the fish the day before, but the coating was chewy rather than crunchy. I guess the batter doesn't keep well overnight. This recipe is definitely good to use the same day, but I would not recommend making it in advance.
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Baklava

Reviewed: Jul. 20, 2008
This was my first time making baklava, and I'm so glad it was easy. I strongly recommend using walnut chips rather than chopped nuts. Chopped nuts are too big for this recipe. Also, I used slightly less butter to cut down on any sogginess (another reviewer was right when they said it was the butter and not the sauce that causes sogginess). I have yet to see how this will taste when left overnight.
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Cherry Almond Coffeecake

Reviewed: Jul. 17, 2008
This was good for a quick dessert but definitely too sweet for breakfast. I don't know if I'll make this again because it still tastes a lot like cake mix. This recipe is flexible though in that you can use fat free sour cream and egg substitute without sacrificing any flavor or texture. I used a 9x13 pan, and it ended up being about 1.75 inches thick.
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4 users found this review helpful

Scottish Shortbread II

Reviewed: Jun. 22, 2008
The flavor was really good. I doubled the recipe and baked in a 9x13 glass pan. I thoroughly beat my butter and sugar for about 5 minutes then I added the flour but only beat just enough to mix everything. I took reviewers' suggestions and baked at 300F for 40 minutes, frequently checking for overbrowning. The texture on the sides was super light and crispy. The inside texture was comparable but slightly more tender. I'm actually about to use this as a base to homemade Girl Scout Samoa cookies!
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White Chocolate Raspberry Cheesecake

Reviewed: Jun. 1, 2008
I didn't use Oreos but chocolate graham crackers (I crushed them into crumbs myself). I would highly recommend adding a dash of cinnamon to the chocolate crust. There is something AMAZING about chocolate and cinnamon. I read reviews about making the sauce vs. raspberry preserves, and since I couldn't find seedless preserves, I opted to make my own sauce since I had invested so much effort into the cheesecake already. I'm so glad I did. The slight tartness in the sauce balanced the sweetness of the cheesecake. Also, since I made this for a large crowd, I doubled the recipe and used a 10" springform pan. Everything barely fit, and because my pan was so big, I didn't have anything big enough to make a water bath. I remedied the lack of a water bath by decreasing baking temperature to 200F for 70 minutes. Leave the pan in the UNopened oven for ~2 hours. Remember not to overbeat your batter so that you're not incorporating too much air. Let the cheesecake cool to almost room temp before you put it in the fridge - going from a warm oven to a cold fridge will cause the cheesecake to pull from the sides too fast and cause cracks. I ended up with a creamy cheesecake, at least when the recipe was doubled in a 10" pan. MARVELOUS!
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Boilermaker Tailgate Chili

Reviewed: Jun. 1, 2008
This is the BEST chili ever! I used turkey Italian sausage to cut down on some fat, and it was fantastic! I would never have thought to use Italian sausage, but it most definitely takes center stage in flavor. I also added 2 cans of black beans and tossed in some corn. I can't wait to make this for a big crowd. It is too good to eat alone. UPDATE: I've tried this recipe several times now, and since I don't drink alcohol, I don't always have beer. I can honestly tell you that this tastes a whole lot better with beer. I typically use Corona or Dos Equis. I heard you should only cook with alcohol you would drink, and my buddies recommended those as their top two. Also, this recipe turns out to be very adaptable. I added some small dices of zucchini and squash, and it was still super YUMMY!
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Momma's Wine Cake

Reviewed: May 25, 2008
This was just ok. It still tasted a lot like regular white cake mix even after doubling the nutmeg. The wine added some moisture, but it was barely detectable. The white cake mix and vanilla pudding were definitely the primary flavors in this cake.
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2 users found this review helpful

Baked Ziti I

Reviewed: May 25, 2008
This recipe is so simple that you can make a lot of substitutions based on whatever you have in the fridge. I only had sharp cheddar cheese, turkey sausage, and nonfat sour cream. I mixed the pasta with the sauce/meat mixture and layered everything else according to the recipe. A lot of flavor with so few ingredients.
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Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: May 24, 2008
I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery conconction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste.
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Super Moist Pumpkin Bread

Reviewed: May 24, 2008
This is probably among the best pumpkin bread recipes out there. Next time I won't add the shredded coconut. It interferes with the texture and adds to the already heavy sweetness. Definitely be generous with the spices - I tripled the amount of spices and I feel like it could've used more! Just remember this is a dense bread best baked in a loaf pan. Do not expect a cakey texture.
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Burrito Pie

Reviewed: May 23, 2008
I used soy "meat" crumbles and I think corn would've been a great addition to this dish. In addition to the refried beans, I also added some black beans. What a great meal idea.
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Cool Whipped Frosting

Reviewed: May 17, 2008
This was good, but I would recommend using regular whipped topping instead of low/non-fat because it doesn't keep its shape as well.
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Excellent and Healthy Cornbread

Reviewed: Apr. 26, 2008
I didn't think healthy cornbread was possible! This recipe is forgiving with substitutions. I used egg beaters and only whole wheat flour (slightly less than 1 cup). I used homemade yogurt, which tends to have a little more whey than store bought and probably added moisture. I baked for 20 minutes @ 350F. This was moist, and now I wish I had added chopped jalapenos for extra kick!
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Strawberry Cake II

Reviewed: Apr. 17, 2008
This was a moist cake, but the flavor did not taste very berry-like. It had an almost chemical-like flavor. Maybe that was the jello. Anyhow, my coworkers liked it, but I couldn't get past something about the flavor.
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Cinnamon, Spice and Everything Nice Cookies

Reviewed: Apr. 13, 2008
I followed the recipe exactly and ended with 5 dozen cookies exactly using a medium scoop. I liked the actual flavor of the cookies, but the taste of cinnamon chips left much to be desired. They sort of taste like white chocolate chips with mild cinnamon flavor. Although I'm not a fan of cinnamon chips, I can see myself making these cookies again without them.
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Displaying results 181-200 (of 343) reviews
 
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