Cookiesprite Recipe Reviews (Pg. 1) - Allrecipes.com (1199148)

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Moon Cake

Reviewed: Sep. 14, 2004
Hi, I got this recipe from my best friend and it is one of my favourites. It is basically a big eclair, or an eclair casserole. I had lost my recipe and looked on All-Recipes and was surprised to find it, but even more surprising was that it didn't get a ton of five star ratings! I use French vanilla instant pudding mix. Make sure the cream cheese is soft before you try to mix with the pudding. I make the pudding and beat the cream cheese separate then add a little cheese to the pudding at a time to make sure it doesn't get lumpy. It is so yummy when done right. Thanks for the recipe again. S.F.
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39 users found this review helpful

The Ultimate Chocolate Bar

Reviewed: Nov. 2, 2004
I made this recipe for a Halloween party and I asked people what they would rate it as and they said 4 stars. The bottom layer of these bars are like a really good brownie but the frosting layer turned out a little grainy and a bit too sweet. The marshmallows are super yum... I think I would make this bar with a different frosting. All in all it was really good.
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4 users found this review helpful

Brown Family's Favorite Pumpkin Pie

Reviewed: Nov. 30, 2004
I made this pie for a thanksgiving party at college and everyone loved it! The only thing that went wrong was the topping was not crumbly and made puddles over the top, it still tasted great though. I had to use gluten free flour because of allergies so this is most probably the reason the topping clumped up... It still tasted very good and was fluffy and light. I added a bit more spice to my taste which is a personal preference. Thanks for the recipe.
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0 users found this review helpful

Chili I

Reviewed: Mar. 5, 2005
Wow! This is good chili... I stuck as close to the recipe as I could with the ingredients I had on hand. I am on a low carb diet so I did omit the brown sugar and it was still rich dark and yummy. I used the chili powder to taste since I can't get the Mexican chili powder right now as I am out of the country. The Mexican chili powder is a blend of chili powder, cumin, paprika, etc. and is medium hot compared to straight chili powder. I think this is why some people had the problem of the chili being too hot. My opinion is to use all the ingredients as listed, making sure the chili powder is the Mexican type, not the fiery hot type, try using brown sugar and leave it out if you don't like sweet at all and you will be pleased with the results.
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Garden Fresh Tomato Soup

Reviewed: Apr. 13, 2005
This soup was sooo good! I made a pot yesterday, it was a rainy day, and ate a bowl every couple of hours, I couldn't stay out of it! Today it is gone so I'm gonna make another batch with some tomatos out of my garden. I too was confused over the "slice of onion" and added a whole sliced onion, it was really yummy with tiny onion bits, and since I didn't have any cloves I omited that, might be even better with? Then at the end I added black pepper to my taste and a cup of heavy cream stirred in for "cream of tomato." This was like I remember tomato soup from when I was a kid, except fresher. I did make a few changes, but I always do that, this would be good as is or with a personalised touch. Thanks for this fresh, yummy and very easy recipe.
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2 users found this review helpful

Pan Fried Green Beans

Reviewed: Apr. 15, 2005
I didn't care for the charred look and taste; by the time I got the beans done enough to eat the spices were black and tasted like charcoal. Maybe the trick is in the timing, you don't really have times to do each phase just kind of a guestimate. Plus my pan is pretty bad and I don't think it will come clean.
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0 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 15, 2005
I made this lamb tonight and the top started to get very black after the first 20 minutes, I didn't use a foil tent like others had suggested since I wanted to give the recipe a go as is first. My roast was just a tad under five pounds and I cooked it as suggested and it was leaning towards rare. I think maybe 425 degrees for the first twenty minutes then maybe 375ish the rest and cook for maybe 15-20 minutes longer??? The bottom of the pan got very burned and dry also, maybe needs some liquid? This had a good taste and with a few tweaks I will make this again.
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2 users found this review helpful

Big Guy Strawberry Pie

Reviewed: Sep. 4, 2005
The taste of this crust was nice, however, mine like others, stuck in the pan. I even greased the dish first but it was almost impossible to get out of the pan. The sauce was okay, it tasted very sweet and a lot like vanilla; I think it needed something for a bit of tartness, or maybe leave out the vanilla?
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Strawberry Pie II

Reviewed: Sep. 4, 2005
I made this pie following all the directions to a tee and it was easy to make and very yummy. The day before I made this pie I made the other recipe for strawberry pie "Big GUY" and the crust stuck to the pan, so this time I just made a basic flaky Crisco crust and the contrast was really good. The pie is sweet enough without a sweet crust, but with a hint of tartness from the whole berries. Very good recipe!
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Frozen Peanut Butter Cheesecake

Reviewed: Oct. 22, 2005
Hi, I'm sitting at the computer eating a piece of this now so thought I'd rate the pie. My finacee, who is also eating a piece right now says 5 stars are in order. The only thing I changed when I made this was I didn't have any vanilla, probably would have been better with it. And I didn't have any chocolate sauce so I took milk chocolate chips, which I used for the base also, and melted them in the microwave with some butter, about a tablespoon or two to a half cup, or you could use regular oil, kind of like you do when making a coating to dip truffles in. Then I drizzled this over the top of the pie and ran a wooden skewer through the chocolate to make a spiral spoke pattern then again making lines like cutting a pie. Not only was it pretty but the chocolate topping hardened to a softer version of a hard shell for ice cream. Sauce or this topping it's all good! I made this for a 15 year old boy's birthday and all the kids loved it, their mom said this recipe is great for ice cream, she has Celiacs and couldn't eat the crust so I put some filling into a bowl and topped it with the chocolate then froze it, she loved it. Thanks for the great recipe! Cheers...
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15 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Jan. 13, 2006
This recipe is sooo good. There is enough crust if you do a thin bottom crust and a lattice for the top, doesn't have to be a proper one, just make strips and lay some one way and some the other. Plus cobbler is supposed to be a bit soupy, more so than pie. I have been making one very close to this since I was a kid but the addition of the lemon and orange make it that much nicer, and the crust is so good. However, I did have lard on hand, a very good quality one that I make home made tortillas out of and used that for the crust instead of shortening cause I am in a country visiting where they do not have Crisco... :( But the upside is that the crust was the best cobbler crust I have ever hand. Thanks for this rockin recipe!
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2 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Aug. 7, 2006
Over the years I had lost this recipe and was so happy to find it here! One thing I do that solves the problem of too much frosting is I make the hole for the cherry larger so it takes more frosting, and then after baking I spread another spoon or so on top of the baked cookies,this makes them prettier and uses all the frosting, plus they are really scrummy with the extra frosting. The uncooked frosting that you put on the warm cookies after baking is just as good as the first that is spread on before baking. These cookies rock, they are the BEST cookie there is, if you like chocolate and cherries you will LOVE this cookie. :) P.S. I also sometimes add an extra egg, this makes the cookies soft and chewy, I like them better this way.
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247 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jan. 24, 2007
WOW this is goood cheesecake!!! I catered my mom-in-law's 60th birthday party and wanted to make something special and this fit the bill. There were 30+ people there and they all raved about how good this cheesecake was. There was a fantastic chocolate cake there also and the cheescake went first (very quickly!) and half the cake was left. Many people asked for the recipe, they commented on how moist and the sweetness was just right. My oven cooks hot so I lowered the temp 25 degrees, and I put a baking pan on the shelf below the cheesecake and half filled it with hot water before putting in the cheesecake (waterbath), and left it in for the time recommended. After I turned the oven off and left the cake in the closed oven for several hours as recoomended I forget and left it an extra hour, no problems it was picture perfect like out of a bakery and delicious as well. WELL DONE and thanks for the excellent recipe!
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4 users found this review helpful

Grandma Johnson's Scones

Reviewed: Sep. 27, 2007
WOW... here's another scone convert! Other scones I have eaten tasted like a slightly sweeter version of a mediocre biscuit. Not these scones, these tasted like a cross between a biscuit and a sugar cookie. My partner says he would have like them "thicker," but I figure that would take a bit more baking powder, I don't know what that would do to the taste though. As for extra sugar, this recipe was the perfect sweetness, for me at least, but I did get a request by my Father-in-law to add coarse sugar to the tops before baking so I may try that and add raisins like he likes them. However, these scones are yummy delicious eaten out of hand plain. The first one I ate hot with butter, jam and whipped cream, but then the best was when I ate one cold the next day plain...MMMmmm
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