Betty Crocker Recipe Reviews (Pg. 7) - Allrecipes.com (1173581)

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Quick Chicken Divan

Reviewed: Jul. 5, 2009
I had all the ingredients on hand, so I went with it. I added Hungarian paprika to the chicken since some said the recipe was missing something. To cut back on fat, I omitted the cheese and used reduced fat cream soup. I didn't like the mayo, so I'll omit that next time. It was much easier to just mix everything together instead of layering. I was in the mood for something creamy, and this satisfied that craving. I had this over some rice too.
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Grandmother's Buttermilk Cornbread

Reviewed: Jun. 28, 2009
I like sweet cornbread, and this fit the bill. I used egg substitute but otherwise followed the recipe exactly. I bet this could easily be turned into Mexican cornbread with some cheese and jalapenos. Great recipe that can be doubled to fit 9x13 pan.
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Creamy Mango Sorbet

Reviewed: Jun. 27, 2009
This was a good ice cream but it becomes somewhat icy once you've stored it in the freezer. I'd recommend eating this as a soft serve, but that's just my preference. I'm more partial to custard type ice creams. I did make this in my ice cream maker too, and it took maybe 15 minutes. Quick and easy recipe.
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4 users found this review helpful

Blueberry Walnut Salad

Reviewed: Jun. 22, 2009
I like the simplicity of this recipe. I used balsamic vinaigrette since I don't like raspberry flavor. I would never have thought to use blueberries but they actually cut through the tartness of the dressing. I think this salad would benefit from some thinly sliced red onion too.
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25 users found this review helpful

Vegetarian Sweet and Sour Meatballs

Reviewed: Jun. 20, 2009
I wanted to try this so bad after reading the reviews, but I didn't have time to get all the ingredients. I subbed the cottage cheese with feta cheese, replaced real eggs with Egg Beaters, and omitted the salt. I grated the onion so I wouldn't have chunks, and I crushed chopped pecans with my rolling pin (no food processor). I used a standard 1 Tbs cookie scoop and yielded 28 meatballs exactly. I baked for 30 minutes with a mist of olive oil (no sauce), and I'm glad I didn't bake longer - once out of the oven the meatballs continued to cook some and became the perfect texture for me. Next time I'll sneak in shredded carrots/zucchini for a veggie boost.
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French Baguettes

Reviewed: Jun. 20, 2009
I divided my dough into 4 rather than 2 more for ease of serving. Instead of brushing with egg, I misted my dough with olive oil, and it browned very well. I only have cookie sheets to bake these on, but next time I'll lightly grease the baking sheet as the bread stuck to the sheet. Crispy on the outside and chewy on the inside. I might add some rosemary to the dough next time. UPDATE: I bit the bullet and ended up buying a baguette pan and the results have been fantastic! To keep the dough from sticking to my pan, I dust some cornmeal on the bottom. If you want to get a really crisp crust, I recommend misting your hot oven and dough with some water then quickly shut the oven door to retain that humidity. If you make a lot of baguettes, I HIGHLY suggest getting the pan...it's made a considerable difference for me.
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Simple and Delicious Sponge Cake

Reviewed: Jun. 18, 2009
I followed this recipe exactly, but it was too eggy for me. This would've benefited from the addition of vanilla extract or some other flavoring. Plus, it doesn't rise too well, but this would be beneficial if you were to make petit fours as another reviewer mentioned.
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Apricot Chicken

Reviewed: Jun. 9, 2009
This was ok. I added chili paste to spice it up some since the overall flavor was a little lackluster. I cooked mine over a stovetop. This is great if you're short on time, but I'd recommend marinating the chicken in the sauce if you have extra time to spare before serving.
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Chinese Steamed Buns

Reviewed: Jun. 9, 2009
This was enough to satisfy my craving, but keep in mind it's not exactly dim sum quality. The dough is very sticky, and I had to almost double the flour. Personally, I don't mind if it's not super white because it really comes down to the flavor. I might try this again if another craving hits.
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Dark Chocolate Cake I

Reviewed: May 30, 2009
I took the reviews into consideration when I made this cake, especially since I've had a hard time finding a really good chocolate cake. I scaled the recipe to 1.5x (18 servings instead of 12) and baked in two 10" pans @ 300F for 40 minutes (rotating halfway through). Once stacked, these two 10" layers ended up becoming a cake a little more than 2.5" high. If torted and filled, the cake would probably be 3" high. I replaced 2/3 of the water with milk and used Hershey's Special Dark cocoa. It's important to let the boiled cocoa cool down to get the right texture. Also, I beat the butter/sugar for 5 minutes to make an airy cake. The final product was perfect for me. It was NOT overly sweet (after I reduced the sugar by 20%) which is great since I wanted to cover in ganache and fondant. I also filled with thinned strawberry preserves. Oh yeah, since everyone was talking about these cakes falling apart, I generously sprayed nonstick spray into the pans and let them cool in the pan for ~30 minutes before moving them. UPDATE: I saved the cake scraps and turns out the cake actually got sweeter the next day. I don't know if everyone else had this same experience, but I will make note of this next time. Absolutely the best chocolate cake I've ever had!
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Lemon Lover's Pound Cake

Reviewed: May 30, 2009
For a pound cake this is very tender and moist. It doesn't have a light crumb like cake but close to it. I whipped my butter for 5 minutes then whipped it for 5 more minutes when I added the sugar. Mine didn't have that much of a lemony flavor, but that was my fault - I forgot to add the lemon zest! I split the batter into 2 cake pans, so I didn't have any overflow issue. This recipe has a great rise, but if you bake it too quickly it will dome. Update: I've made this several times since my original rating, and it's still wonderful. I made 20 mini pound cakes in my silicone pans but I had to reduce the temperature to 325F and bake for 40 minutes.
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Sweet Dinner Rolls

Reviewed: May 23, 2009
These are soft and tender without too much fat in them. I made these into 8 rolls so I could use them for sandwiches. They're not all that sweet, but they're pretty flavorful.
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Banana Cupcakes

Reviewed: May 18, 2009
Whoa! This is cake-like and has a perfect rise for a cupcake. Top this with peanut butter frosting (also from AllRecipes) and you've got a great combo! I normally like walnuts with my banana bread, but this cupcake stands well on its own.
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Peanut Butter Frosting

Reviewed: May 18, 2009
I only needed ~2 cups of sugar to get it to be the right spreading consistency. I was a little disappointed that it's not a good frosting for decorating cupcakes, however. I might try this again with shortening to see how it does as far as decorating consistency, but the flavor is outta this world!
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Whipped Cream Cake II

Reviewed: May 17, 2009
I absolutely adore the flavor. Not too sweet and really does taste like whipped cream. I was a bit disappointed with the size, however. I baked these in two 8" cake pans, but came out with two 3/4" layers. Next time I might try to use smaller pans since I like thicker cakes. Definitely A+ for flavor though!
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Cowboy Mashed Potatoes

Reviewed: May 3, 2009
I'm going to use this as my mashed potato recipe from now on. I can have my veggies without sacrificing the taste. I cooked my carrots first since they take longer and then added my potatoes and corn. This made the carrots so tender that they blended into the potatoes. Lovely color. I didn't use any butter since I was adding cheese. I saved the veggie broth to make some gravy for later.
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Simple Beef Flavored Gravy

Reviewed: Apr. 27, 2009
How yummy! I didn't use onions mostly because I prefer a smoother texture. This recipe is so versatile in that you can use chicken bouillon too. Be careful though because it can be on the salty side.
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Wisconsin Native's Beer Cheese Soup

Reviewed: Apr. 24, 2009
I've never made soup with beer before. It was interesting, but I felt as if the beer overpowered the dish. I might make this again, but I would cut the beer in half. Also, because of the reviews regarding texture, I pureed my broth/veggie mixture for something smoother.
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Unbelievable Rolls

Reviewed: Apr. 23, 2009
I made this in my bread machine on the dough cycle. I mixed all the liquid ingredients (with heated milk of course) and mixed in the remaining ingredients as directed by the manufacturer. I also used butter and bread flour for its higher protein content. Turns out I only needed 5 cups exactly as stated in the recipe. The dough came out elastic and slightly sticky - perfect for forming dough IMHO. These rolls bake up as perfect spheres and have a subtle buttery taste (didn't taste sweet to me). I had to bake at 350F for 11 minutes though - must be my oven or my flour because 400F @ 15 minutes would've burnt my rolls. UPDATE: I've made this a few more times now, and I've noticed that the dough is more manageable and holds it shape better with BREAD flour than all purpose flour. Definitely use real butter for flavor. You can turn these into hamburger or hot dog buns or even submarine rolls.
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Apr. 22, 2009
Good recipe. I had some sausage and beer (from another recipe) so I figured I'd try this out. I served this over rice and used Dos Equis beer. I didn't taste any beer, but I'm sure it mingled with everything else to enhance the flavor. I'll try serving this as a hoagie next time.
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1 user found this review helpful

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