cherryebomb Recipe Reviews (Pg. 1) - Allrecipes.com (11872685)

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Tartar Sauce I

Reviewed: Mar. 24, 2014
I only tried making this because I forgot to buy tartar sauce when I was shopping.
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Dark Chocolate Cake II

Reviewed: Dec. 6, 2011
this is my staple chocolate cake! i've made it so many times, the recipe is awesome. i always make my own buttermilk by putting 1T. of lemon juice and adding milk up to the 1c. line and sit for 5 min. i pair this with rich chocolate frosting by amy v from this site it is an amazing combination you won't be disappointed!
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2 users found this review helpful

Rich Chocolate Frosting

Reviewed: Dec. 6, 2011
can't say enough great things about this frosting! it is so decadent and rich. it is my staple chocolate frosting and the only frosting i've ever successfully made! i'm better at cooking than baking so my DH was surprised i turned out something this good. i pair this with dark chocolate cake II by kelygurl from this site it is out of this world!!!
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1 user found this review helpful

Cathy's Amazing Fish Chowder

Reviewed: Dec. 6, 2011
i grew up eating fish and make it all the time, although this was my first fish soup/chowder (we always fry/bake/grill). after spicing up the base with cayenne and zatarain's cajun seasoning (i didn't have old bay) the base was excellent tasting but i just prefer to eat fish by itself. like i said i've never had fish soup before and i probably never will, it was just weird to eat it in a soup but i still give this 5 stars because the taste was really excellent we just didn't like the chunks of fish
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Stuffed Jalapeno Firecrackers

Reviewed: Dec. 6, 2011
they were good, but they were a lot of work to get together, not something i'll probably make again
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2 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Dec. 6, 2011
i've made this several times with venison and it's good, not the best, but i always have these ingredients on hand so it's a convenient meal for me since i have a freezer full of deer
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3 users found this review helpful

London Broil II

Reviewed: Dec. 6, 2011
we did not like this at all. i know everyone has different likes/dislikes but we all ended up eating pb&j's instead, not sure what went wrong but...
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Tangy Honey Glazed Ham

Reviewed: Apr. 29, 2011
yum! i used orange marmalade and orange juice instead and doubled the dijon it was delicious! next time i would buy a better quality ham. and if i had whlole cloves i would have put them in the meat to better flavor it. since i was going to be gone while it cooked, i combined all ingredients in a bowl then poured over the ham in an oven bag in my roasting pan, put the lid on and baked at 275 for 4 hours, then when i got home took the lid off, opened the bag and basted it and cooked for about 30 more min without the lid. i also had put carrots in the bag with the ham just like i would for a roast and the were delicious! i'm so glad i did i would definitely recommend everyone does it!
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8 users found this review helpful

Ooey Gooey Breakfast Rolls

Reviewed: Mar. 26, 2011
delicious! i omitted the nuts, used instant fat free butterscotch pudding mix and i used stone ground whole wheat bread and you couldn't tell! i only cut my bread into 8 pieces (16 just seemed like they'd be so tiny) glad i did and sprinkled brown sugar and cinnamon in the bottom of a square 9x9 and it worked perfect. my bread didn't rise overnight and i took it out in the morning for about 1 1/2 hrs and still nothing so i just baked anyways and they still rose big and fluffy. when i took out of the oven i used a basting brush and brushed the ooey gooiness in the pan over the tops. like someone else complained they aren't ooey gooey after they cool but the flavor is still just as delicious! cant' wait to make again next weekend!
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6 users found this review helpful

Kraft® NUTTER BUTTER Frozen Peanut Butter Pie

Reviewed: Mar. 17, 2011
i used a store bought graham cracker crust and it only took maybe 5 min to make it was so quick and easy! i used more like 1 1/2 c. peanut butter and when i put it in the crust tasted some out of the bowl and the cream cheese was so overwhelming still, but i put it in the freezer anyway and when we ate it about 7hrs later it was perfect! i could just barely taste the cream cheese so i'm glad i didn't add any more peanut butter. but i would definitely recommend if you're using a graham crust to increase the PB. my DH thought it was one of the best desserts i've ever made!
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15 users found this review helpful

Boneless Buffalo Wings

Reviewed: Feb. 16, 2011
these were awesome! the breading was so perfect, i've tried so many recipes and this one is by far the best. i'll be using this one forever! like everyone says definitely double the flour mix from the beginning. this was pretty time consuming but so worth it. i don't think the refrigerated step is necessary. i did do it for my first 8 pieces, then on the next ones i couldn't wait to see how they'd turn out so i just put one in the deep fryer right after coating it and it turned out just fine. in fact i liked it better than the ones i put in the fridge. i used franks hot sauce for half (i ran out) and louisiana wing sauce and franks on the other half and my DH thought those were much better. the sauces were very similar to applebees. we'll be experimenting with different sauces but no changes to the batter!!
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4 users found this review helpful

Red Velvet Cupcakes

Reviewed: Feb. 15, 2011
hands down the best red velvet recipe i've ever had!! i cut the serving size down to 12 just to make one pan but did increase the sugar about 1/4c more than what the decreased serving size brought it down to. these were so moist no pudding mix needed! the icing was also great and so easy to make. i tinted the icing pink for a great valentines dessert. next time i'll make all 30 servings!! ***edited 3/2/11 i just made these again and had to use canned cream cheese frosting because i was out of cream cheese and they are not nearly as good! the canned frosting is overwhelming the taste of the cupcake! if you have to use canned frosting i don't recommend cream cheese flavor maybe just vanilla. i won't ever use canned frosting on these again! i'm eating the rest of these without the tops so i can taste the actual cake part because these are sooo good!
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 15, 2011
great recipe! i made a few changes, to the flour mix i added a little garlic powder and a dash of cayenne. i used half butter, half evoo to brown chix in. i also used thin sliced prosciutto instead of ham. i also only made 2 chix breasts and not sure how the sauce would've been sufficient for 6. i think i only had enough for 1 more, so i recommend to anyone making more than 3 to double the wine (but not the boullion because it was a little on the salty side) and the starch/cream. while chix was cooking, i did keep taking the lid off and spooning the liquid over the chicken to keep them moist. the sauce is what really made this dish outstanding
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12 users found this review helpful

Yummy Lasagna

Reviewed: Feb. 5, 2011
this was really good, but i did make changes. definitely need to use 2 jars of sauce. like others suggested browned meat and added about 1 1/2 jars of sauce to meat and some italian seasoning and simmered about 10-15min. i also only used about 1/8 c. basil since it's kind of strong and i'm glad i did anymore and it would have been too overwhelming. and next time i think i would only use 1 ricotta and 1 cottage cheese, just a personal texture preference. i think the romano cheese is what made this recipe outstanding. and as always when i make lasagna, i was only able to get 2 layers in my 9x13 and even then it was overflowing, i put a piece of foil on rack beneath to catch the drippings
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9 users found this review helpful

Brown Sugar Smokies

Reviewed: Jan. 20, 2011
yummy!! no such thing as too much brown sugar for these. after wrapping the bacon around the beef, i pressed all sides in brown sugar and put in a throw-away foil pan, let sit in fridge for several hours (or overnight) then before cooking, sprinkled them again with brown sugar (since the bottoms are sitting in the syrup, don't rotate them). cooked for about 45 min then put under the broiler (on low) for 5 min, flipped them over sprinkled with more sugar and cook that side another 5 min. also after flipping them that last time, i cut slits in the foil pan and let the grease drain out into my boiler pan.
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3 users found this review helpful

Lemon Fried Rice

Reviewed: Nov. 27, 2010
i am giving this 4 stars only because my husband liked it. personally i just thought it was weird tasting and the flavors didn't blend well together at all, and i usually love lemon dishes. i did add the lemon juice and lemon pepper seasoning as others suggested (didn't have a lemon on hand) and i think it was the lemon pepper seasoning that made me not care for this dish. if i ever make it again (as an absolute last resort for a side dish) i wouldn't use that with the lemon juice, just one or the other. it was a little overwhelming using both.
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3 users found this review helpful

Anniversary Chicken I

Reviewed: Nov. 19, 2010
delicious!!! i loved this recipe, but as a warning to others it is on the salty side, but i prefer that so if you're sensitive to salty tasting foods, this might not be for you or look for low sodium ingredients. that having said, i brushed my chix with the basting sauce, then cooked about 5 strips of bacon and then cooked my chix in the drippings for about 10min. since i already put some of the basting sauce on the chix i only used about 1/8 c. more and mixed it together with about 1/4c ranch and then spooned the combined sauce over the chix and that was plenty for my 4 breasts. i added the remaining toppings and covered with foil and it was done in about 25 min. and also my sister made this recipe but in the crock pot like someone else suggested and she said next time she'll def make in the oven instead it didn't really look that great after being in the crock pot. i will definitely be making this again exactly how i did this time! the toppings make the chix! on bites where the topping had fallen off it was just okay so make sure you don't skimp on them!
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Banana Sour Cream Bread

Reviewed: Nov. 17, 2010
seriously awesome!!! i had doubts of trying yet another banana bread but this is my keeper!! i halved the recipe and still got 2 decent sized loaves out of it. i did increase the eggs to 2 (instead of 1 1/2) and used 4 bananas. the taste is superb! all the sour cream i had on hand was smart balance and it turned out fine. i dusted my pans with flour and put a topping of brown sugar and cinnamon on top of loaves. i also had my oven at 325 and my small loaf was done after 55min and my larger loaf more like 65-70. and here it is 6hrs after making and one whole loaf has already been eaten!! choose this recipe it is awesome!!
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5 users found this review helpful

Great Pumpkin Dessert

Reviewed: Nov. 15, 2010
didn't like this at all. it was mushy and bland. wasted ingredients :-(
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Pumpkin Pie Spice II

Reviewed: Nov. 9, 2010
perfect measurements for a great spice! i increased servings to 10 and made enough to fill a baby food jar half-way. i did as someone else suggested and put mixed spice on a piece of paper to get it neatly inside the jar and it worked perfectly! thanks for saving me the $5 it cost to buy at the store!
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