Betty Crocker Recipe Reviews (Pg. 1) - (1173581)

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Betty Crocker




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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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687 users found this review helpful

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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250 users found this review helpful

Cream Cheese Frosting

Reviewed: Dec. 28, 2007
I followed the recipe exactly. It does hold up well with cupcake decorating, but you MUST refrigerate the mixture once mixed up. This makes for better consistency when using decorating tips.
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124 users found this review helpful

Feta Chicken

Reviewed: Jul. 1, 2006
This was really good, but I don't understand how anyone could get a good crust with just 1/4 cup of breadcrumbs. For 3 large chicken breasts, I had to use 1.5 cups breadcrumbs. As others had suggested, I seasoned plain breadcrumbs with a 1/2 packet of italian salad dressing mix and some garlic powder. I sprayed the chicken with cooking spray before popping it into the oven. It helped keep the crust "crusty" during baking. It stayed in the oven for about 35 minutes, and it was soooo tender!!!
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76 users found this review helpful

Pasta Pomodoro

Reviewed: Jun. 30, 2006
Oh my goodness! This is so simple and so delicious! I thought it would be bland because of the few ingredients, but I was so wrong. I followed the recipe, but I also took into consideration the other reviews. As stated, the original recipe requires way too much pasta. I completely omitted the chicken broth due to concerns of too much liquid. Instead I used a bouillon cube and it easily dissolved in the juice released by the tomatoes. I also added shrimp as suggested by the submitter of this recipe. I don't think I needed the cheese really because this flavor really stands out on its own.
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64 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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26 users found this review helpful

Frozen Strawberry Yogurt

Reviewed: Mar. 21, 2009
This is soooo good. ALMOST as creamy as regular ice cream. I had to use regular sweetened condensed milk since that's all I had, so that fat contributed some creaminess. I didn't have any fresh berries on hand so I used frozen and added just 3/4 cup of milk since frozen fruits tend to add extra liquid. No need to add anything else to this recipe...sweet enough just as written. Oh yeah, and use real vanilla since the alcohol will prevent the ice cream from getting rock solid.
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26 users found this review helpful

Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: Dec. 20, 2006
I made this for a friend on a gluten-free diet, and she described it as "super heavenly." I followed this recipe exactly, but all I had was a 9" springform pan and it came out alright. As someone else mentioned, the top does get a little crusty like a brownie, but the texture is more like a rich brownie torte. No one can tell it's gluten free!
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24 users found this review helpful

Impossible Pumpkin Pie

Reviewed: Mar. 21, 2008
I used 1/2 can of evaporated milk like the submitter had suggested. I'm not sure why people think this is cakey. Mine turned out with the exact smooth pumpkin pie texture. I agree with another reviewer who said the "crust" is more like a breadcrust. I had no problem baking this in an 8" springform pan and the whole thing keeping its shape when inverted. Actually, the outside looked kind of dry and it did worry me, but the taste was heavenly (and low fat)!!!
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18 users found this review helpful

Dad's Peach Ice Cream

Reviewed: Apr. 22, 2009
Very good, just like peaches n' cream! I scaled this down to 6 servings which yielded about 1 quart of ice cream. I took off 1 star because of adjustments I had to make. I used 1 can of peaches since peaches aren't in season around here and a dash of cinnamon to enhance the flavor. Because I used canned peaches, I had to cut the sugar back some. I also used 1/2 cup less of milk to accomodate the peach juices (didn't want to drain since people had mentioned lack of peachy flavor). Definitely puree whether you're using canned or fresh peaches. You can add small chunks if you prefer some texture, but don't overdo it or you'll get frozen bits that are hard on your teeth.
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17 users found this review helpful

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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14 users found this review helpful

Black Forest Cake II

Reviewed: Feb. 3, 2008
The cake itself was soooo good! It wasn't too sweet, and it has a beautiful dark color. I adjusted the recipe to fit 3 pans, and it worked wonderfully. I did have to make some alterations due to ingredient availability. I didn't have any buttermilk so I substituted an equal amount of plain yogurt (thanks allrecipes). Since I was making this for a pregnant coworker, I eliminated the liquer and replaced it with strong coffee. The recipe calls for too much sugar in the filling. Take other reviewers' advice and cut it back - you won't be sorry. UPDATE: I've made this a few times already, and it seems to work a lot better with cherry pie filling and not the super sweet filling called for in the original recipe. Will be making this again and again.
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14 users found this review helpful

Tasty Baked Meatballs

Reviewed: Jan. 1, 2011
Nice and meaty but not mushy
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13 users found this review helpful

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

Creamy Spinach Tortellini

Reviewed: Apr. 15, 2007
I liked this with all the adjustments other reviewers suggested. I used 3/4 cup of milk and half a packet of Italian dressing seasoning for the blandness others were talking about. To cut back on fat, I used neufatchel cheese and sauteed the onions with garlic. With all the liquid from the tomatoes and spinach plus the extra milk, I found myself with too much sauce. It was the right consistency, but I probably should've used more than 9 oz of tortellini. Great way to prepare some extra spinach I had on hand.
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12 users found this review helpful

Banana Split Cake II

Reviewed: Mar. 5, 2004
This recipe is so yummy! I made it for a friend's birthday, and now I've been asked to make it for other people's birthdays!!! The only thing I'd adjust would be to double the confectioner's sugar/cream cheese mixture. This has such a refreshing taste that it's just perfect for warm weather. Heck, any weather!
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12 users found this review helpful

Weeknight Chicken Cordon Bleu

Reviewed: Apr. 10, 2011
I subbed turkey for the ham and used pepper jack cheese instead of swiss. This made a very moist chicken. I recommend flavoring the bread crumbs if possible because my boyfriend thought this was a little plain. I think adding medium hot breading mix to the bread crumbs would be a tasty addition. Just something for a little extra kick. I also served this with a side of quinoa and purple potatoes.
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11 users found this review helpful

Orange Chiffon Cake

Reviewed: Dec. 16, 2009 light and fluffy (I beat the heck out of the pre-flour mixture). Like everyone else, I used orange juice to replace the water. I also decreased the sugar to 1 cup without any seeming difference. The orange flavor was overwhelming, so I would reduce the amount of all zest by half. I baked this in two 6x3 in pans and had to bake for 70 minutes @ 300F. The batter rises well, so I had to cut off the domes to level it, but that just meant I was able to "taste test." :)
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11 users found this review helpful

Mango Shortbread Bars

Reviewed: Jun. 11, 2011
This is very much like a mango cobbler except softer crust. I like it ok, but I omitted the cinnamon and nutmeg since most reviewers said it made it taste like apple cobbler. This is very easy to cut into bars, and I used 3 different kinds of mangoes. The sweeter,riper ones came out muuuuuch better than the more tart one. If you have tart mangoes, you can add honey instead of white sugar. Again, it was ok tasting, and I'm glad I tried it.
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9 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

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