Betty Crocker Recipe Reviews (Pg. 13) - Allrecipes.com (1173581)

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Strawberry Cake and Frosting I

Reviewed: Aug. 7, 2007
The cake part was good, but not the best I've ever had. The taste of yellow cake mix was still fairly prominant with the occasional berry breakthrough. I used a bake-and-fill mold and filled the center with a strawberry mousse. I'm glad I did for the extra strawberry flavor. I frosted the rest of the cake with chocolate frosting, and it turned out well.
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Broiled Tilapia Parmesan

Reviewed: Jul. 16, 2007
I practically followed this recipe exactly. I didn't have any lemon and only used FF mayonaise since that's all I had. The parmesan really compliments the fish and what a great mingling of flavors! Quick to prepare and healthy!
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Mock Lemon Chiffon Cake

Reviewed: Jul. 8, 2007
This tasted really similar to lemon cake mix except lighter on the lemon. I enjoyed the strawberry/lemon combo and followed others' suggestions of using all lemon pudding. Lemon zest in the frosting would be a nice touch for next time.
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German Potato Pancakes

Reviewed: Jul. 8, 2007
I used frozen hashbrown shreds as others suggested, and I did have to add more flour to offset the extra liquid. I should have flattened the potato patties to 1/2 inch which probably would have added to the overall crunchy texture. I served this with sweetened apple sauce on the side...yummy!
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jul. 7, 2007
This was good, but I had to add garlic salt for more flavor. Maybe some other seasonings would do it well also. To make sure it was done, I baked my dish at 350 for 2 hours instead of 1 1/2 hr.
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Bissara

Reviewed: Jun. 15, 2007
I enjoy pea soup, so this was naturally something I had to try. It's got a nice spicy kick to it, and soooo healthy. I didn't use any oil at all, and I added a bouillon cube. The ratio of water to peas was perfect, and I simmered it for 1 hour. Perfect consistency and it thickens when it cools down.
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2 users found this review helpful

Sesame Beef

Reviewed: Jun. 11, 2007
I followed this recipe exactly except adding 1/4 cup white wine. I marinated the beef overnight (maybe 12 hr), and it's true that this is too sweet. I should've probably cut the sugar in half and adding red pepper flakes as others had suggested. This recipe is missing something because it's not all that flavorful. Chunks of sauteed onions helped some, but it was still lacking in flavor.
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1 user found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jun. 9, 2007
This was good. I used tilapia instead of salmon as this is all I had. Because tilapia is so mild,more honey and mustard may have been warranted. I can't wait to try this with salmon next time!
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Blueberry Lemon Bread

Reviewed: Jun. 3, 2007
This was such a great combination of flavors. I followed the recipe exactly except that I only had 1 tablespoon of lemon zest. It still turned out great! Next time I'm going to bake it at a lower temperature (maybe 325F for 50 minutes) because it was a tad drier than I like. My blueberries did sink to the bottom despite the flour coating, but all I did was just flip over the bread and serve it that way.
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12 users found this review helpful

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: May 20, 2007
I'm not sure how this happened, but I ended up with 6 jumbo muffins and 24 mini muffins. I ran out of whole wheat flour, so I used 2 cups all-purpose and added 1 cup wheat bran. With all the sogginess reported about these muffins, I figured that the extra wheat bran would take care of that.
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Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

Reviewed: May 19, 2007
This is a sour soup enjoyed in many Asian households. It sort of tastes like what my dad makes, but it was missing something. I'm not sure what that is yet, but the taste did improve with a couple of tablespoons of sugar. Mushrooms are a good addition to this soup too. I will continue to tweak this until it suits my tastebuds. Thanks.
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5 users found this review helpful

Amazing Simple Thai Tofu

Reviewed: May 19, 2007
Per other reviewers, I added Sriracha garlic chili sauce and added water to my peanut butter for extra sauce. Because of the extra water, I had to add extra peanut butter too. I don't like coconut flakes with rice, so I omitted that, but otherwise the ingredients I used remained the same. This tofu dish is way better the next day when it's had time to sit with all the chili/garlic/peanut butter. Next time I will add brocoli to the dish to make it more of a main meal.
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9 users found this review helpful

Honey Mustard Dressing II

Reviewed: May 19, 2007
I have made this recipe using fat free and light mayonnaise. Really it's the mustard and honey that give it flavor anyhow. I have had marvelous results every time. I use it as a salad dressing, dip, preparing potato salad, and in sandwiches. I make about one cup at a time and I usually finish it up by the 4th day! It is a nice and thick dressing that can easily be thinned out with extra lemon juice, honey, and mustard.
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3 users found this review helpful

Alyson's Broccoli Salad

Reviewed: May 18, 2007
Superb! I only had rice wine vinegar, which is a mild and light type of vinegar. It worked out just fine and yielded delicious results! I don't like bacon, so I excluded that, and npw I can't wait to share this with friends.
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3 users found this review helpful

Cake Balls

Reviewed: May 13, 2007
This recipe just couldn't be easier. I read all the reviews and followed others' advice. 1) Trim off the edges of the cake to make it easier to crumble. 2) Mix in the frosting when the cake is still warm. You may only need half a container of frosting. 3) Use a cookie scoop to round your balls. 4) Freeze the balls for at least 2 hrs so they're firm enough to handle (plus it makes the chocolate dipping that much easier). 5) Use a skewer for dipping and since the balls are frozen, the chocolate hardens pretty quickly. I've made german chocolate and chocolate mint versions (just add peppermint extract to the frosting). It was a hit with all my coworkers. Definitely a keeper!
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689 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: May 13, 2007
I sort of combined this recipe with "Feta Chicken" from this site. I placed the mayo/feta mixture onto very thin slices of chicken and rolled it up. Then I covered the chicken rolls with italian breadcrumbs. It didn't hurt to add some garlic salt either! I ended up with a cooking time of 50 minutes and the meat stayed moist. Next time I may cut back on the mayo some and add a little more feta cheese for flavor. I have made this recipe exactly as written, and I agree with others that the chicken is too bland. The bacon does not season it as well as you might think. If you follow the recipe, you definitely need to add some garlic salt or something to the chicken.
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 29, 2007
These are good. Not as chewy as I had hoped, but they do have a good and simple flavor to them. I wish I had smashed the cookies down a little. They came out too puffy as rounded tablespoonsful.
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Garam Masala Seared Salmon with Coconut-Curry Butter

Reviewed: Apr. 29, 2007
This was ok. This sauce wasn't my most favorite, but I enjoyed the Indian spices mingling with the salmon. I might try this again without the wine next time.
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1 user found this review helpful

Kentucky Biscuits

Reviewed: Apr. 23, 2007
I used to think that nothing could come close to mayonnaise biscuits as being my favorite. But this recipe is simply amazing! I have to admit that I couldn't follow the recipe exactly because I didn't have ANY milk whatsoever. So I replaced the buttermilk with heavy whipping cream. I'm not sure how much that really affected the result, but these biscuits came out so soft on the inside and flaky on the outside. Definitely don't overknead!!! I had to use self-rising flour too which meant that I didn't add any additional baking soda/powder/salt. I don't have a 6x6 pan either, so I used my 8x8 and baked in the oven at 400 degrees for 15 minutes as directed. The dough was a little sticky to work with so I had to press it into the pan. Biscuits came out with a light brown on top. I can't wait to try this as a pot pie crust--I'll probably have to add a little more liquid for that though. UPDATE: I tried this recipe again following the recipe to the "T" and I wasn't as impressed. Next time I will definitely use cream in lieu of the milk since I had better results that way. Thanks!
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Cream Cheese Coffee Cake II

Reviewed: Apr. 21, 2007
Per reviewers' suggestions, I eliminated the lemon altogether. I used an 8 oz brick of cream cheese with about 5 tablespoons of confectioner's sugar. Otherwise I followed the recipe exactly. I placed the strudel on top of the cream cheese layer and came out with a very tasty cream cheese filled cake. It is somewhat dense and not overly sweet. The cream cheese filling stays very creamy even hours after the cake has cooled. Nice surprise for your tastebuds!
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3 users found this review helpful

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