PIELADYB Recipe Reviews (Pg. 1) - Allrecipes.com (1240175)

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Cream Cheese Frosting II

Reviewed: Aug. 16, 2011
wonderful! best I have ever made.
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Zucchini Pineapple Bread I

Reviewed: Aug. 10, 2010
loved it!
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2 users found this review helpful

Blueberry Sour Cream Pound Cake

Reviewed: Aug. 10, 2010
Made this several weeks ago in 2 loaf pans; topped with lemon glace and when cool, wrapped and froze them. Defrosted today for lunch. Still very moist and good texture. We really enjoyed this one.
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1 user found this review helpful

Broccoli and Ramen Noodle Salad

Reviewed: Sep. 23, 2009
I am rating this 3 stars only b-cuz of the changes I make that I like better. I only use 1 origanl Ramen noodles;break into smaller pieces and toast lightly. I also toast slivered almonds as well. I use red wine garlic vinegar,less sugar and less oil. As others have stated this is so vertisale and you can add just about anything for personal taste. I can't eat onions,bell peppers etc but I am sure they would be enjoyable for most. Have fun with it. I have also used 1 broccoli slaw mix with 1 regular slaw mix and just dbl. the dressing and it is good. Just add the toasted items last.
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Chocolate Fudge Buttercream Frosting

Reviewed: Jun. 24, 2009
I am sorry, but I have to disagree with others that rated this a 5..I followed the recipe exactly and I don't know if it was the Smuckers hot fudge or what...but I did not like the taste at all. It had a 'different taste' than I was expecting. Earlier I had made the Quick Fudge Frosting and we liked it much better.....sorry, I usually agree but not this time.-
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Belgian Waffles

Reviewed: Feb. 7, 2009
Just finished these and have to agree with others, they are yummy! I took a few 'short-cuts' and didn't have so many dirty dishes. I cut the butter in cubes and put with the milk in microwave and heated just until the butter started to melt, removed and stirred until butter melted. I did not separate the eggs, I just beat the eggs with the milk and followed the rest of instructions. They were light yet crisp. I also got 10 with my waffle iron and as suggested, cooked,cooled the rest and froze them. Will make again (not often b-cuz of calories!)
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Fiesta Chicken Soup

Reviewed: Dec. 11, 2008
I have this recipe "almost" but I add a couple of sliced carrots, celery, fresh garlic, fresh jalapeno and a can of Rotel, undrained. I also use 2 or 3 cans of broth. In other words, it is a really good base soup and you can add whatever your family enjoys, to it.
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7 users found this review helpful

GA Peach Pound Cake

Reviewed: Jul. 23, 2008
I am giving this a '4' only because of the additions that I made. I used 1/2 c. sour cream and 1/4 t. of baking soda. I had 'California' peaches from Wal-mart and I sliced, chopped and put them in a bowl with 1/2 c. sugar and 1/2 cup of orange juice. Drained well and folded in 3 cups of peaches and wished I had used more. I baked mine in 2 loaf pans. Time will vary because of different ovens. This turned out moist and very tasty. Sorry, but does not taste anything like my peach cobbler! But still a very tasty pound cake and will bake again.....
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Peach Muffins

Reviewed: Jul. 23, 2008
Well, I was looking at peach pound cake the same time I was looking at these muffins and I used 1/2 cup oil, 1/2 applesauce and 1/2 cup sour cream. Used 3/4 c. white and 3/4 c. brown sugar (plenty sweet). Also, added 1 t. vanilla extract and 1 t. Almond extract and only 1/2 t. salt. Also increased to 3 cups of peaches. Guess mixing and adding to this recipe wasn't a bad deal! These are great and very moist. Made muffins first and then 2 loafs next time. I also mashed some of the peaches and made a 'glace' using that and some powdered sugar. This one is a Keeper......thx
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Old Fashioned Coconut Cream Pie

Reviewed: Jul. 4, 2008
This is really a great pie. These are the 'tweaks' that I did. I used 3 egg yolks (saved the whites for meringue DH does not like the whipped topping)added 2 Tbs. butter, 1/2 tsp. coconut extract. Only had half and half,couldn't find coconut milk. The rest of the ingredients were pretty much the same. The ratio that I use for cream pies, based on 3 cups of milk,etc is 1 Tbsp. flour plus 21/2 Tbsp. cornstarch. Still makes for a creamy filling. I also added toasted coconut to the bottom of my baked pie shell plus 2/3 cup of flaked coconut to the filling then with the meringue topping I put 'lots' of toasted coconut on top and then browned in oven. Guess you could call this a triple coconut pie! Delisho-O
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Chocolate Zucchini Cake III

Reviewed: Jul. 2, 2008
This really is moist and fudgy and DH loved it..however, we couldn't tell it was zucchini in it. I used a cup of toasted pecans and a cup of chocolate chips. Also did as others suggested and used half oil and half applesauce. I made it in 2 loaf pans with cream cheese frosting. Will definitely make again.......
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Key Lime Cake III

Reviewed: Mar. 28, 2008
In answer to the question about the oil. My Key Lime Recipe is almost exactly like this one with the exception of 5 eggs instead of 4 and only 3/4 cup of oil. Hopes this helps. By the way, I didnot use this recipe as written.
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3 users found this review helpful

Texas Sheet Cake III

Reviewed: Feb. 27, 2008
I have been baking Texas Sheet Cake for over 40 years. However, my recipe calls for 2 sticks of butter/or oleo and 4 generous Tbsp. of cocoa. We like the cinnamon. Also, I use buttermilk in the icing and mine goes on hot cake and is thin but once it sets, it is almost candy-like. Yum-O
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Linda's Monster Cookies

Reviewed: Dec. 5, 2007
After looking at MANY different recipes and reading lots of reviews for this one on this site; I used several of the other's suggestions and this is what I came up with. I used 1 1/2 cups of peanut butter, 1 cup of butter, 2 3/4 cups of brown sugar, 3/4 cups of white sugar (this was plenty sweet for our taste). I increased vanilla to 2 Tbl. only used about 3 1/4 cup flour, increased the oatmeal to 5 cups and used half quick cooking and half regular. I also followed another's suggestion and ran this through my mini food processor. I used 1 cup of mini chocolate chips and 1 cup of mini M&M pieces, 1 cup of chopped pecans and 1 cup of coconut. Made golf ball size rolls, flattened slightly and baked for 11 minutes at 350. These came out looking really nice, not dry, held their shape and tasted great! Soft and chewy. I got 6 dozen out of my recipe with cookies about 3 inches across. I have never eaten Monster Cookies but I liked the idea of them having peanut butter and I followed another's suggestion and made a few tweaks of my own. That said, I still think they are a 5 star but since I made so many changes, I wasn't sure how to rate this. I think you could really just "play with" this basic recipe.
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Pecan Tarts

Reviewed: Nov. 16, 2007
To me, these were just "o.K." They were easy enough to make, but I thought the 'crust' was rather dry and tough. Not what I am looking for.......
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Banana Cake VI

Reviewed: Oct. 12, 2007
I 'tweeked' this a bit. Used 2 c. sugar, and 1 1/2 tsp. each of baking soda and baking powder. Only used 1 cup buttermilk, omitted lemon juice. Baked in a Bundt Pan for about an hour. Instead of freezing cake as suggested I left the cake on a cooling rack and left the pan on top overnight (this is the way I do all of my cakes and it does keep them moist) I added a dash of salt to the frosting and it was perfect amount for the bundt cake. This freezes well and travels well also. I also added about a 1/2 cup of chopped pecans. Our family really does enjoy this whether you call it "cake or bread" really doesn't matter. It is moist and very tasty.
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Penne with Chicken and Asparagus

Reviewed: Mar. 20, 2007
One of our favorites with these revisions. Omit nearly all of oil;just spray with Pam, cook chicken,set aside. Stir-fry asparaqus with diced red bell pepper, few green onions and garlic til crisp tender. Mix veggies with chicken,add a small amount of the broth, toss with refrigerated fettichini that has been cooked al'dente. I also use 2-4-tbs. of lite Italian dressing and we like the reduced fat mozzeralla cheese.....good spring time recipe.
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7 users found this review helpful

Chocolate Cherry Cake III

Reviewed: Feb. 10, 2007
I made this for a Church fellowship and nearly all was eaten; with mostly good reviews. I added 1 cup of chocolate chips to the batter. Like others it wasn't very 'cherry tasting'and was definitely better the 2nd day. Don't really know what you could add to improve flavor. I did put a maraschino cherry on each cake square and I baked mine in a 10X15 jelly roll pan. Good but not Great.
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3 users found this review helpful

Golden Rum Cake

Reviewed: Dec. 30, 2006
Read several reviews and followed suggestions: ie, use milk instead of water in cake. Used toasted pecans in my buttered Bundt pan, 'dusted' with sugar. Used 1/4 c of rum in cooking the glaze and then added the 2nd 1/4 cup of rum. Not too rummy. Very moist and tasty. The only thing is I had purchased my Rum before I found the recipe, so I used Bacardi light Rum and since I have no idea about Rum other than to bake with it, I don't know if the light is milder or what. ANYHOO! It is good and a definite repeat and a keeper.
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Hot Pizza Dip

Reviewed: Dec. 30, 2006
I think this is a really tasty and different 'dip' to take to parties. I don't think it has too much cream cheese. I prepared mine in a 8X12 casserole with the cream cheese mixed with 1 tsp. seasoning; a single layer of turkey pepperoni (less fat), Italian Blend Cheese, the pizza sauce, a lb. of OWENS Italian sausage cooked and crumbled and DRAIN really well. More cheese and sprinkled sliced black and pimento stuffed green olives on top plus a chopped tomato. Cooked in 350 degree oven 20-25 minutes. Cooled and will take to party tomorrow to be reheated as per another suggestion that I read. I personally think that this would be very bland with only the cheeses and pizza sauce. The sausage and more pepperoni is our personal favorite but otherwise, this is very tasty and easy to fix.....
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