Doris Cheung Recipe Reviews (Pg. 1) - Allrecipes.com (1209832)

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Doris Cheung

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Breakfast Sausage

Reviewed: Apr. 16, 2002
This recipe can't be beat. It's so tasty and easy to make that I'll probably never buy store-bought sausage again--especially since you don't know what 'by-products' are in there. This recipe is the real thing! You won't be disappointed.
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76 users found this review helpful

Caramel Pound Cake

Reviewed: Sep. 2, 2003
This cake was very heavy, rich, and moist. I would consider this recipe for advanced, patient bakers. If using a tube pan with a removable bottom, wrap foil around the outside of it and place pan on a rimmed cookie sheet or it could leak all over the oven! After cooking the frosting, I transferred it to a pyrex bowl to speed up the cooling process, but it still took a good amount of stirring to get it to frosting consistency. I found it much too sugary sweet and next time would opt for drizzling each cake slice with a little caramel sauce and garnish with some fruit for color.
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28 users found this review helpful

Tuscan Cream Cheese Spread

Reviewed: Jul. 7, 2003
YUM. This recipe is a delicious change from spinach dip, and all of the vegetables look like bright confetti in the cream cheese--very festive looking! Use artichoke bottoms if you don't like the sometimes tough leaves from artichoke hearts, and use top quality black olives. Definitely make the night before to allow flavors to meld. An alternative to serving with crackers would be to use the spread with hothouse (English) cucumber slices for a light snack (great for those on a low carb diet or for those who can't tolerate gluten from the crackers).
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27 users found this review helpful

Smoked Oyster Spread

Reviewed: Feb. 10, 2003
This recipe makes a nice quantity if you have a taste for pate but don't want to get stuck with a lot leftover. Next time, I would not mash the oysters up too much since they continue to fall apart after the remaining ingredients are combined. Instead of the smooth consistency, you'd get small chunks of oysters in every bite!
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16 users found this review helpful

Passover Chocolate Mandelbrot

Reviewed: Jun. 29, 2007
This recipe was yummy! It was like a cross between a toasted quickbread and biscotti. I made one batch with chocolate chips and walnuts and another dried cherries and almond slices. All my Jewish friends loved it and couldn't believe it was kosher for Passover!
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9 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Sep. 7, 2009
These were just as yummy as wheat pancakes. I used 2 tsps of sugar instead of the sugar substitute, added 1 chopped up Granny Smith apple, and 1 cup of chopped walnuts. I also prefer a thicker pancake, so I only used 1 1/3 cup water. Thanks for sharing AC6AA!
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6 users found this review helpful

Mandarin Almond Salad

Reviewed: Feb. 10, 2003
This is a nice, bright salad. Easy to make and a welcome change from the typical garden salad. I added chicken to make into an entree salad. Yum!
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5 users found this review helpful

Pecan Nut Crust

Reviewed: Apr. 20, 2012
I'd ground up a bunch of pecans and was 1/2 cup short, so I made up the difference with almond meal. This is a great crust for gluten free diets and Passover. I skipped the cinnamon when I made an icebox key lime pie. It was a big hit. I will use this again for pumpkin pie and include the cinnamon. Thanks for sharing!
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4 users found this review helpful

Cinnamon Coffee Puffs

Reviewed: Jul. 2, 2010
These taste even better as mini muffins if you skip using paper liners and brush the entire muffin with butter and roll in cinnamon sugar twice. I brought these to work, and my colleagues couldn't stop popping them in their mouths! Bake for about 10-12 minutes. Yields 24 mini muffins.
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4 users found this review helpful

Chocolate Pound Cake III

Reviewed: Oct. 25, 2005
This cake is extremely fudgy. I made it into two 8" layers (to make two separate desserts). I served one immediately and wrapped the other (plastic wrap, foil, and ziploc bag) and froze it. Both were delicious served with just a light sprinkling of confectioners' sugar.
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4 users found this review helpful

Chicken Matzo Ball Soup

Reviewed: Mar. 8, 2012
Easy to make and hits the spot--especially if you're sick and have no one to make this for you! I used a combo of chicken and vegetable stock for more dimension. Yum!
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3 users found this review helpful

Almond Squares II

Reviewed: Jan. 29, 2012
I thought these would be like chewy almond brownies, but they were more like almond tea cookie bars. They would go great with tea, but they don't work as part of a dessert buffet--other dessert flavors would completely overshadow these.
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3 users found this review helpful

Baked Whole Cauliflower

Reviewed: Feb. 10, 2003
This recipe offers a nice alternative to your traditional steamed cauliflower, but I would cut the cauliflower into smaller pieces and prepare in a shallow dish so every bite has some topping on it.
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3 users found this review helpful

Caramelized Baked Chicken

Reviewed: Feb. 10, 2003
The chicken was overcooked by the time the sauce started to carmelize. Next time, I would boil the sauce down in a pan on the stovetop and then use it like barbeque sauce once thickened.
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3 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Jan. 20, 2014
Great comfort food dish. I added an extra can of tuna for more protein. I also made a gluten-free version with GF elbow macaroni and potato starch instead of the flour. Thanks for sharing!
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2 users found this review helpful

Pumpkin Cake II

Reviewed: Jan. 9, 2012
This was an easy, tasty recipe. I followed some of the other reviewers and used 2/3 cup sugar, 1 15-oz can of pumpkin, 1/4 cup milk instead of water, and added 1/2 tsp nutmeg. I live at high altitude, so I added a scant 1/4 cup flour and baked the cake in a heavy-gauge Bundt pan at 350 degrees for about 30-35 minutes. A dusting of confectioners' sugar is all you need, but the cream cheese glaze or a caramel glaze would go well too!
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2 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Nov. 23, 2011
Takes some time to bake and cool, so don't wait til the evening to start. Recipe was worth the effort--everyone came back for seconds and thirds! I also made it with the maple/whipping cream sauce but doubled the pecans and toasted them first. Next time, I'll try with a gingersnap crust.
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2 users found this review helpful

Frosted Banana Bars

Reviewed: Jul. 2, 2010
These were easy to make and yummy! I used homemade cream cheese frosting--if you're going to make something from scratch, why slather fake stuff on top? They're more like cake than a bar, and they taste better chilled.
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2 users found this review helpful

Raisin Sour Cream Bars

Reviewed: Nov. 24, 2009
This is a great alternative to oatmeal raisin cookies. Plus they stay moist and delicious!
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2 users found this review helpful

Crab Quiche I

Reviewed: Feb. 23, 2004
Deelish! I wanted an easy recipe to demonstrate to my husband that fend-for-yourself-night (i.e., when I'm in class) doesn't always have to mean cold sandwiches or salads. I helped him make this last night, and not only was he was impressed by how easy it was, both of us thought the quiche looked and tasted great! Thanks.
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2 users found this review helpful

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