gobomel Recipe Reviews (Pg. 1) - Allrecipes.com (12734104)

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Janet's Rich Banana Bread

Reviewed: Mar. 8, 2014
Changed this a little to make it sugar free for me. Substituted Splenda brown sugar just 3/4 cup, 1 tsp cinnamon, and used fat free Greek unflavored yogurt. Makes more than one loaf and used the rest in muffin tin.
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Flourless Chocolate Cake I

Reviewed: Feb. 13, 2014
Made this for my GF daughter and son. It is a very rich dessert, very chocolatey. Some suggestions for those who said it had an eggy taste. You must incorporate the eggs well and I temper the eggs so that they don't scramble. What I do is to add a little of the warm sugar water to the eggs so they don't scramble. Then I fold in already beaten egg whites whipped to soft peak stage. Bake in a spring form pan greased well and line the bottom with greased parchment paper. Cover the outside bottom and up the sides of the pan with foil. You do not have to rest the pan in water. You can add a pan of boiling water on the bottom of the oven. Bake just till done and wiggly in the center. This will achieve the most perfect result for creaminess. DO NOT cook till set as the torte will be very dry. Cool on counter top and then refrigerate overnight. I have made this using bittersweet, semisweet, and milk chocolate. My family's consensus was that the combo of semi and milk tasted the best as it was a little less intense of a chocolate flavor. I have also made this torte sugar-free by substituting Splenda for the sugar. The flavor combinations are endless....any liquor you want, any extract you might like too!! If you don't have chocolate chips or chocolate squares, this can be made with cocoa powder. The texture will be different. It will be less fudge-like and more cakey but still delicious!! If you love chocolate, this is the dessert for you!!! It is basically a fool-proof dessert!
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15 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: Jan. 24, 2014
Did not like the addition of the flour, oregano and definitely not enough spices.
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2 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 9, 2013
Grainy crumbly oily mess. I am an experienced baker but have never attempted fudge. Tried this recipe using the tips from other cooks. When I added the chips it began to seize and was difficult to stir. I think I should have pre-melted the chips and maybe that is why it seized up. I pushed it into an 8x8 pan, sprinkled candy sprinkles on top and pressed it in to absorb the oil. Refrigerated it, removed it from the pan, and tried to cut it with a sharp knife. Some pieces crumbled and it did not taste at all creamy like fudge is supposed to taste. I guess I will stick to Rachael Ray's recipe which is not real fudge but at least it is smooth and creamy....not an oily grainy mess like this is.
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Bacon Mushroom Swiss Meatloaf

Reviewed: Nov. 8, 2013
Very delish. I never used evaporated milk. I always used either regular milk or 1/2 n 1/2. But everything else was great. I can't see how some thought this was a lot of work for meatloaf...just cooking the bacon and sauteing the onion and mushrooms?
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0 users found this review helpful

Simple White Cake

Reviewed: May 23, 2013
Let me preface this review by stating that I have been cooking/baking for almost 40 years and I have had my share of successes and failures. I made this cake with the suggestions of other bakers such as additional creaming time, and extra milk. I doubled the recipe to make a 2 layer cake. I have to say it was the worst cake I ever made. It did not really rise all that much, was way too dense (denser than my pound cake which everyone loves and requests I bake.) I did not know how badly it would taste. I even went through the trouble of making a homemade blackout cake filling to make it a black and white cake. When I cut it, it did not have a tender crumb and the taste was terrible. I really don't know what I did wrong and how many people rated this 5*. Maybe I will try it again and repost with what went wrong.
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1 user found this review helpful

Bacon Cheddar Patty Cakes

Reviewed: Feb. 16, 2013
Not only do the potatoes have to be cold, but the potatoes have to be the thicker type of mashed potatoes. If they are the soft type, they won't hold together and you will need to add 1-2 tbs of flour to the mix. I also only used one egg and it seemed to be enough. You can taste the potato mix and see if they are seasoned as well as you like before frying.
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6 users found this review helpful

Three Cheese Baked Pasta

Reviewed: Feb. 8, 2013
Made just a very small serving to see if I would like the addition of sour cream. I must say, it was positively revolting!! The sour cream gave it a tart taste like it had laid on the counter and spoiled. If I could give it zero stars I would.
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2 users found this review helpful

Quick Hoppin' John Soup

Reviewed: Jan. 1, 2013
Just OK. Really not enough flavor. Did not have black eyed pea beans and used white beans instead. Also added onions and garlic to the sausage when sauteing and added 2 packs of wild rice mix because it seemed very watery. Would try adding celery, more onions, and stock instead of broth if I made this again. Maybe after it lays awhile it will taste better.
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1 user found this review helpful

Beer Bread I

Reviewed: Apr. 30, 2012
Just OK. Like a giant biscuit.
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2 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Apr. 27, 2012
I have tried this recipe and it was good. For those who thought it was a little dry, I have found over the years that mixing hot pasta with hot sauce only ends up with a very dry pasta after baking in the oven. So to fix this I always cool my pasta on the counter before I add it to any sauce. It stops the pasta from absorbing too much of the sauce and ending up dry. You can always make additional sauce, but that means extra calories. So I just cool the pasta while I am making the cheese sauce. I made a very small dish with the thyme but did not put it in the main recipe. Glad I did, the addition of thyme was terrible in my opinion.
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21 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 24, 2012
I was reading a lot of the negative comments on this recipe because that is what I usually read first. It amazes me that even though the recipe calls for 1 hour baking time, that bakers don't set the oven 15 minutes less just to make sure it does not overbake & burn. That is the very first lesson of baking! always set the timer for less time so you can check for doneness. I also used Splenda brown sugar blend to cut down on some of the carbs, soaked the raisins in the pineapple juice, used 1/2 sweetened coconut, 1/2 natural coconut, and 2 cups of well drained carrots. I used 2 9" rounds which baked at 35 minutes plus I made 3 small loaves (the size of a Texas muffin but in loaf size) which baked at 20 minutes. This cake is very delicious but there is a bit too much oil for my tastes. Next time I will make this I will add only 1/2 cup and see how it comes out. (FYI since this recipe has quite a bit of fruit, it will be dense and not fluffy.) If you want just a spice cake with some carrots, then this is not the cake for you. I do think it is delish because I have tried other recipes and this incorporates all of the fruits that I love in my carrot cake.
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6 users found this review helpful

Classic Bran Muffins

Reviewed: Apr. 22, 2012
These were just OK, nothing special. From all the great reviews I thought they would have been better. I even added 1 tsp of vanilla and 1/4 tsp cinnamon to improve the taste because I thought it needed something. Used AllBran for the bran & maybe that was the reason. Next time try bran flakes with raisins, or Maybe Cracklin Oat Bran cereal. Recipe states makes 12, but I made 9
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2 users found this review helpful

Chef John's Pineapple Upside-Down Cake

Reviewed: Apr. 12, 2012
Great, reminds me of my mom's cast iron pineapple upside down cake. Only difference I have made in recipe is to use canned unsweetened pineapple slices with a maraschino cherry placed in the center of the slices and Splenda brown sugar blend for brown sugar. Also do not have cardamon and used dash of cinnamon. Great recipe Chef John!
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9 users found this review helpful

Jenny's Black Forest Cake

Reviewed: Apr. 12, 2012
Made this cake almost sugar-free with sugar free cherry pie filling, & lower in fat with egg whites. It was fantastic. Much better than a sugar-free box cake. I used 1/2 splenda, 1/2 sugar, 3 whites whipped and folded in, but also used the 1/2 cup veg oil. Next time I will try adding applesauce instead of the veg oil and see how that changes the finished product.
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2 users found this review helpful

Bab's Turkey Mushroom Lasagna Rolls

Reviewed: Mar. 31, 2012
I really liked the lasagna roll-ups. The only changes I made was to use turkey sausage because I really don't like ground turkey. I also used part skim ricotta & mozzarella to make it even lower in fat & calories. I like using the spinach to add extra nutrition. You can add or subtract spices according to your tastes, as well as add more or less jarred tomato sauce (or make your own tomato sauce) according to your family's tastes. Overall very good & much healthier than regular lasagna roll-ups! Thanks, Babs.
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8 users found this review helpful

Old-Fashioned Rice Pudding I

Reviewed: Mar. 29, 2012
I even used a water bath. I stirred it every 10 minutes the first hour, and I even covered it. Very egg-y and not creamy or custard-y. Would not make again. I will make rice pudding next time without the eggs, just evaporated milk, cream, sugar, vanilla, nutmeg & cinnamon.
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2 users found this review helpful

Cake Balls

Reviewed: Mar. 4, 2012
I have made these many, many times throughout the years. I have added different extracts such as peppermint, orange, rum, raspberry to just plain yellow cake mix or your own favorite recipe for yellow cake mix. The trick I find most helpful is to NOT use warm cake but to let the cake cool, then add 1/2 container of cream cheese frosting to make it less sweet. If you need to you can always add more frosting. Form into balls and refrigerate for about an hour or longer, or you may freeze them for 15 min before dipping them in chocolate. This way they hold their shape and do not fall apart when dipping. Try to use the candy melts available at Michaels to dip the cake balls in. While the chocolate is still wet, sprinkle with nuts, sprinkles, etc. If you are not into using frosting which does make it a little sweet, then you can also use flavored syrups or even sugar free syrups such as DaVinci syrups. Just crumble the cooled cake, mix in syrup a little at a time, maybe 1/2 cup, then form into balls, and continue to do same as with the frosting. These are a little less sweet so maybe some might like this technique better and tastier.
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13 users found this review helpful

American Lasagna

Reviewed: Feb. 19, 2012
I have been making Lasagna for 35 years. I am of Italian descent. NEVER have I baked it for 1 1/2 hrs! I assemble my lasagna like it says in this recipe & leave out the last topping of mozzarella for later. I then cover it loosely with foil for 35-40 min, then uncover it and add mozzarella to the top, bake another 10 minutes till the cheese is melted and bubbly. If you bake this for 1 & 1/2 hrs, you are definitely overbaking it!!!! Let it rest for at least 1 hour to let it set into layers before slicing & serving it.
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8 users found this review helpful

Ricotta Cheese Cake

Reviewed: Feb. 17, 2012
Ny mom called this a Ricotta cake To prevent the ricotta from sinking to the bottom, she used 2 lbs of DRAINED ricotta and mixed it with the eggs, sugar and whatever flavorings. She then would take 1/3 to 1/2 of the ricotta mix and then mix that with the prepared cake mix before adding the ricotta to the top. This way the cakey part is denser, more like a pound cake. Then the ricotta topping does not sink to the bottom. Either way, it is just a matter of preference. But to prevent a soggy cake, you must drain the ricotta as some are more watery than others. I use a cheesecloth lined strainer, put it over a bowl, and leave it in the fridge for a few hours until you see the clear whey in the bowl. Discard the whey and the ricotta is ready to use. If you don't mind your cake a little soft, then don't drain the ricotta. But I always do when making cakes. ENJOY!
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4 users found this review helpful

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