Avendesora Recipe Reviews (Pg. 1) - Allrecipes.com (12109600)

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Chef John's Ricotta Meatballs

Reviewed: Apr. 12, 2014
These are delicious! For those who complained about the meatballs being too fragile, make sure you are actually following the recipe's measurements. Ricotta cheese sold in the small containers contains more than one cup. If you use too much ricotta, of course the meatballs won't hold together that well. (They'll still taste great, though.) So make sure you are measuring and not just dumping in the whole container as I suspect some people might have done. Another winner from Chef John - thanks!
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4 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Apr. 5, 2014
This is delicious! My husband and I loved it, and I will definitely be making it again. Wonderful recipe! I used baconnaise (bacon-flavored mayo) instead of mayo because it's all I had on hand, but that added a little nice bacon-y flavor that went well with the other ingredients.
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1 user found this review helpful

Golden Yam Brownies

Reviewed: Apr. 1, 2014
I really loved this recipe! My husband wasn't quite a fan at first, because he loves brownies and was expecting something with chocolate. But on his second piece, he ended up liking it a lot, so I agree with the other reviewers who find the name "brownie" to be a misnomer here. I used grated fresh sweet potato (couldn't get yams), and it was just wonderful. No need to cook the yams or used the canned variety. :) I'll definitely make this again!
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Apple Pie Muffins

Reviewed: Apr. 1, 2014
These are delicious! I followed the recipe exactly, and the only change I'll make next time is to increase the amount of topping I make, because I ran out. But that's because I didn't "sprinkle" the topping on the muffins... I gave them a heavy layering. The topping is the proverbial icing on the cake, so don't skimp. :)
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Meat Filled Manicotti

Reviewed: Apr. 1, 2014
This was excellent! Followed the recipe exactly, and I and my husband love how it tasted. Like others have posted, I used ziplock bag with the corner cut off for stuffing the manicotti. I will definitely be making this again - thanks for a simple yet delicious meal!
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English Walnut Pie

Reviewed: Mar. 30, 2014
I give this five stars for amazing taste and ease of preparation. I did experience some difficulties in the cooking process, but I know that was due to my inexperience with making walnut/pecan pies and also because of my horrible oven and its temperature issues. I followed the baking directions exactly, but my pie was still noticeably underdone even after an extra 20 minutes. I raised the temperature, but it was still hard for me to tell when it was done, and eventually I overcooked it. I did some post-baking research and found a link on savorsa dot com (which I can't apparently post in this review, because it was removed) which discusses the various baking times/temperatures for pecan pies and how to tell when they are done. It was very useful for me as a beginner with pecan/walnut pies, so I wanted to mention it in case it helps other people, too. Again, this is an excellent recipe. Clearly, the baking time/temperature works well for other people, so I'm not going to be one of Those People who 1-star a recipe based on what are obviously their own personal issues. But if you think you might need more information than the recipe provides for knowing when the pie is done ("continue baking for 35 to 45 minutes" is kind of vague for non-experts), then check out some other resources beforehand. I will definitely make this again using this recipe's ingredients, but I will use a different baking time/temperature.
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World's Best Lasagna

Reviewed: Feb. 23, 2014
So excellent! This is my official lasagna recipe now - thank you! I also watched the video to get an idea of how to make this, which is very handy. I used a 9x13 dish as the recipe calls for, but I found the ricotta mixture was exactly half of what I needed to evenly cover the entire dish (perhaps we just love our ricotta too much here!), so hubby was sent on an emergency trip to the store to pick up another container of ricotta for the second layer. Everything else was perfect proportionally - it was just the ricotta I felt I was too short on. I'll definitely be making this again!
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Sam's Famous Carrot Cake

Reviewed: Feb. 13, 2014
This is it. This is the carrot cake recipe of a lifetime. I made this tonight (with Cream Cheese Frosting II, recipe on this site), and since this is the first time I have ever made a cake (yes, I'm baking n00b), I can't take credit for it being so delicious. That's all Sam! I love the addition of pineapple and coconut - the combination of flavors is perfect. I followed the recipe exactly and made no changes, because it wouldn't be Sam's Carrot Cake if I did. And now, having made it, I would still make no changes. It doesn't need any. My thanks to your grandfather for passing down this recipe, and to you for providing it to us. :)
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Cream Cheese Frosting II

Reviewed: Feb. 13, 2014
This is incredibly delicious, and my husband says it's the best frosting he has ever had. I used it on Sam's Famous Carrot Cake (recipe on this site), and it was just perfect. It was easy to spread, and I had plenty to frost a 2 layer round cake. I have no idea what those who complain about a soupy or runny texture did when they made it. I can only assume that they used butter and cream cheese that was too melted or soft. I used mine straight from the fridge and had no issues whatsoever. I also followed the recipe exactly. My husband and I both loved it, and we see no need for any modifications. Thanks for giving us such a wonderful recipe! :)
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Homemade Peanut Butter Cups

Reviewed: Jan. 28, 2014
These were excellent, and a wonderful way to use up some leftover chocolate! The graham crackers mixed in with the peanut butter is the proverbial cherry on top. I left out the sugar because I didn't have any on hand and the peanut butter cups were still quite sweet enough for my husband and I. Also, this recipe made me realize something: if you mix enough graham crackers with the peanut butter until it has a dry, crumbly consistency, it makes an awesome ice cream topping. :)
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Lemon Bread

Reviewed: Jan. 6, 2013
This is most excellent! A wonderful recipe, with a great flavor, and it's moist and fluffy. I did make a few changes, after scanning the comments. In case they help anyone else, here they are: 1) Lemon juice in the loaf itself. I know the directions call for the lemon juice to go into the glaze, but I wanted there to be more lemon flavor in the bread itself, too. So I did 1/4 cup milk and 1/4 cup lemon juice (but mixed the lemon juice first so the milk wouldn't curdle when it was added), instead of the 1/2 cup milk. You could probably add more juice if you want, but this worked for me. I was also a bit more generous with adding lemon zest. 2)Lemon glaze: If you don't have confectioner's sugar on hand (like me), just mix the sugar/lemon juice together while the loaf is baking so there's plenty of time for the sugar to melt. I also microwaved it to warm it up, and that helped the sugar dissolve. Poking holes into the bread also helped the glaze absorb into the loaf very nicely. 3) Sugar dusting: When I had glazed my loaves, I sprinkled the tops very lightly with sugar... a little sweet touch that also gives the loaves a yummy shimmer. 4) Mini loaf cook time: I made this into mini loaves as part of a birthday gift, so if you want mini loaves as well, baking them at 325 degrees for 40-45 minutes did the trick for me. Altogether a wonderfully flavored bread - thank you for the recipe!
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Pumpkin Gingerbread

Reviewed: Dec. 26, 2012
I made mini loaves and larger loaves for gifts this year, and everyone who got it absolutely loved it. This is a fabulous recipe, easy to make, and will definitely be a Christmas tradition for us from now on. The only thing I changed was using 2 cups of sugar instead of 3.
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Copia's Penne Pasta and Cheese Casserole

Reviewed: Oct. 22, 2011
This is absolutely delicious! I made it for my husband tonight, and we both loved it. Thank you so much! For those who are worried about the calorie/fat content, you might try doing what I did: 1) Use milk instead of heavy cream (I used one cup of evaporated milk and the rest was regular skim milk) 2) Use turkey bacon instead of regular bacon: when it's crumbled up like this, it really has the same bacon taste 3) Don't add the bacon drippings back in 4) You could also use light cheese if you want, but as a cheesaholic, I went for the good stuff. :)
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