Denise Recipe Reviews (Pg. 1) - Allrecipes.com (12015653)

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Denise

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Cake Balls

Reviewed: Apr. 19, 2011
I have made these 2 x's within about 1 month. The first time I made devil's food chocolate cake with chocolate frosting and chocolate almond bark coating...Deeeeelish! My friends and family all loved them. I made them mini size, using mini cupcake liners to present them. I placed each ball after it was coated in a pretty cupcake liner and topped some with sprinkles and some with chopped pecans. The 2nd time I made them I used red velvet cake and cream cheese frosting. I covered them with white chocolate and topped with sprinkles. They were another big hit with everyone. I really don't think you can go wrong with these! Definitely a keeper in my recipe box!!! Other combos I have come up with are: white cake with strawberry frosting yellow cake with lemon frosting The recipe makes about 100 mini-balls. Another tip: to thin the almond bark use butter flavored crisco shortening. A teaspoon goes a long way so go easy. I use butter flavored because it doesn't take the flavor away from the chocolate. What a fun recipe! Easy, quick and good!
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8 users found this review helpful

Tender Breaded Turkey Cutlets

Reviewed: Feb. 10, 2011
Had some issues with this recipe. I used fresh bread crumbs and found the cutlets to stick to the pan, used my electric fry pan so the temp was not an issue as I can regulate that. Not only did they stick but the breading came off as well. I will try again but use the bread crumbs in the box instead, maybe that will help. We love turkey cutlets so I will make again, thanks for the recipe even though mine came out a bit of a mess. The taste was great, just a sticky mess.
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0 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Feb. 9, 2011
This popped up yesterday as the Recipe of the Day as I pulled up the site in the hopes of looking for a new turkey cutlet recipe...needless to say I made this instead! Soo happy I did! This recipe is a great way to use chop meat in a not so boring way and the ingredients are things we all have in our pantry, pretty much. The only 2 substitutions I made were soy sauce for the worcestershire and marsala cooking wine for the sherry as I did not have those 2 in the house. I did double the gravy mixture...doubled the flour, beef broth, and marsala to make more of the gravy as I knew my family would want to smother the rice with it. Always love extra gravy and it tasted fabulous so I was sooo happy I doubled it. This is def a keeper for my house! Nice way to make something different with chop meat, had the feel of salisbury steaks, deeeeelishh!!
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28 users found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Jan. 21, 2011
Made this last night for the first time, was looking to make something different with chicken breasts and this was a huge hit! I used fresh flavored bread crumbs that I got from a local bakery, which added better flavor then the typical bread crumbs you buy in the grocery store. I also used "Boursin" cheese spread-it's a garlic and herb cheese that is very rich and flavorful. It was GREAT! The cheese was very creamy inside and the taste was amazing if you love garlic. I had the Boursin cheese in the house so I used that but I would def make my own cheese mixture if I didn't. Also just another little tip...use a generous amount on the dollop of cheese as it only gives you more deeelish cheese oozing from the roll-ups to eat! It's sooo good! Will make over and over again! Yay, a new chicken dish that everyone loves! Hope this helps! Happy cooking everyone!
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4 users found this review helpful

Shrimp and Mushroom Angel Hair Pasta

Reviewed: Jan. 20, 2011
I made this recipe after asking you all what I could make with 2 lbs of frozen cooked shrimp and this was one of the many great suggestions you came up with. Please do note that this recipe calls for uncooked shrimp so I improvised when it came time to use the shrimp and just wound up heating up my shrimp in some melted butter for flavor in the fry pan, after I defrosted and butterflied as the recipe calls for. Came out fabulous! I also doubled as I had 2 lbs of shrimp to use. Now for the wine...I used the white but used marsala instead of port wine, very tasty! I did use the sugar when I made this but cut it down. Next time I won't use the sugar as this recipe has great flavor and the sugar is not needed to enhance. The sauce never got thick for me but once you add it to the pasta it gets absorbed and gets creamier. The sauce flavor is wonderful...very rich and flavorful from the shallots and garlic. I used 3 shallots and minced garlic instead of the fresh cloves. Came out great and we ate it for leftovers as well! I heated it up in the fry pan with a little milk to cream it back up. AWESOME!!! Even gave some to my neighbors and they loved it too! Great recipe, thanks!
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9 users found this review helpful

Cola Pot Roast II

Reviewed: Jan. 20, 2011
Ok, I made this last night but with several changes so here goes...and by the way it was deeelish! For the roast I used a California pot roast, about 3 pounds, as the lady in the meat dept where I shop suggested it for slow cooking. She was so right! I didn't have carrots on hand so I just eliminated and served with mixed veggies. I didn't use the celery either, just didn't want celery in it and I also did not use the gravy packet. The onion soup mix is very flavorful and the soup and soda mixed together with that did the trick! I used a full 12 oz can of coke and left the water out, didn't need it. I put 5 potatoes, skinned and cut up into 1 inch chunks on the bottom, roast on top of that and poured the soups, soda, mixture over the top. I also put the garlic directly on top of the roast so the flavor would seep in. This made an awesome gravy when the roast was done and the meat was sooo tender and soft. Had plenty of gravy, which did not need to be thickened at all. The starch from the potatoes works as a thickening agent so it worked out great!!! I slow cooked this for 4 hours on HIGH and it was PERFECT!!! Will def make this again and will use the carrots next time too! Just to give you an idea on how great this was..my family was actually looking for more meat when we were done!! They said they could have eaten this allll night! Hope this helps! Happy cooking :)))
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11 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Jan. 6, 2011
Big hit at my holiday dessert party..it's a nice switch up from the usual cheese balls we make for the holidays and one that your guests will surely not expect. Everyone was pleasantly surprised by the sweet flavor! I served with Townhouse Flip Side Pretzel Crackers for the salty taste with the sweet cheese, perfect combo! Also, I doubled it and it became too hard to roll the nuts in so I plated it and added the crushed pecans to the entire top. Very tasty! Would def do this again but next time I won't double. Mmmm!
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4 users found this review helpful

Eggnog Cheesecake III

Reviewed: Jan. 2, 2011
I have made this cheesecake 3 times and each time it gets better! I did use a bit more nutmeg in the recipe for more flavor as it goes very well with the eggnog and when I measure out the rum I am generous as well and the flavor has only improved. My dessert party guests loved it and my family too! This is definately a winner if you enjoy eggnog, although it is not overbearing at all. Great light and creamy cheesecake. Also, when the cake is done it will still be very light on top and feel jiggly but after cooling and removing the cake ring it reveals a brown rim and is completely cooked. Turns out great every time! Thanks for the recipe!!!
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5 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jan. 2, 2011
Love these cookies! Taste is excellent and the cookies are soft and deeeelish! Everyone loved these cookies. I made them for 2009 and 2010 as part of my holiday baking. Big Hit! Thanks for the recipe P.L. Weiss!
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2 users found this review helpful

 
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