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

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Chocolate Pumpkin Cake

Reviewed: Jul. 29, 2009
Ummm...if you follow the recipe exactly it's not very spectacular. Tastes just like regular cake mix except a little more moist (stick to your mouth moist). I'm not surprised that the rave reviews are mostly from people who used pre-spiced canned pumpkin. I'm a die-hard fan of cinnamon and chocolate like what you get from Mexican chocolate cake. Adding spices to this recipe does jazz it up, otherwise it's just plain.
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Pillow-Soft Dinner Rolls

Reviewed: Jul. 29, 2009
The dough was so sticky, and to prevent it from sticking all over the place, I had to add an extra cup of flour. The taste was alright, but I'll stick with "unbelievable rolls" from this site.
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Tomato Bisque III

Reviewed: Jul. 29, 2009
I would've liked for this to be creamier, but otherwise very tasty. It probably could've benefited from some more seasoning like basil.
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Pineapple Ice Cream

Reviewed: Jul. 26, 2009
This was a great recipe. I accidentally read the instructions wrong and added an entire 15oz can of pineapples...I'm glad I did this because it lent more pineapple flavor! I also added 3 tablespoons of pure vanilla (the alcohol keeps it from getting rock hard). This makes a lot of ice cream, so you may want to halve the recipe if you have a 2 quart machine.
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Beefy Taco Dip

Reviewed: Jul. 19, 2009
This recipe leaves a lot of room for variation if you want. I added corn and chili beans for more substance. I also forgot the cheese, but it turns out it is delightful even without the cheese.
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Creamy Vanilla Ice Cream

Reviewed: Jul. 6, 2009
I don't like the hard consistency that homemade ice creams are notorious for, so I added 1 TABLESPOON of pure vanilla extract which contains alcohol. This also added extra vanilla flavor. Instead of real eggs, I used egg substitute since that's what I had on hand. Once the ice cream had ripened in the freezer overnight, it was still creamy. I also used this as a base for cookies n' cream and blueberry cheesecake ice cream. UPDATE: I've made this a few times more, and in addition to the vanilla extract, I've also added 2 teaspoons of vodka (flavorless) to maintain a softer consistency in the freezer. I have a 2 quart mixer, and this recipe almost overflows, so keep this in mind especially if you plan to add mix-ins.
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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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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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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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Displaying results 121-140 (of 345) reviews
 
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