AngelaM Recipe Reviews (Pg. 1) - Allrecipes.com (1276727)

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AngelaM

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Carrot Cake

Reviewed: Feb. 14, 2003
Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. I made one late the other night and the next day while I was at work my mom had the first piece. She called me up and said, "Angela, don't ever make this again!...I can't stop eating it. This is the best carrot cake I've ever had.". And believe me, if anybody knows carrot cake, its my mom, its her favorite. Then, I made another for work, and one guy just raved about it. I can't tell you how many compliments this cake gets. And its sooo easy. The batter is ready in 10 minutes (15 if you grate the carrots by hand). Cooking time was right on. It even came out well in one of those cheap alluminun pans you get for like $1.50 at the grocery store. The only thing I changed was I used a 20 ounce can of pineapple in its own juice(although I didn't realize until after the fact, it came out so well, I will continue to use this size). Also, the frosting was delicious, but I used one batch of frosting for both cakes, so if you only make one, start with half the recipe for frosting.
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180 users found this review helpful

Cabbage Rolls II

Reviewed: Jun. 11, 2002
My boyfriend loved this recipe. It was WAY to much pepper for my taste...I reduced the amount to 1/4 instead of 1 1/4. Also, I quadrupled the sauce. Very good.
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77 users found this review helpful

Insalata Caprese II

Reviewed: Mar. 31, 2003
Very good! I added sliced black olives to mine. I also added balsamic vinegar (same amount as oil). The only thing I would change is to maybe let the cheese sit in the oil, vinegar, basil mixture a little bit to soak up some of the flavor.
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59 users found this review helpful

Mediterranean Chicken Salad

Reviewed: May 9, 2003
Sounds delicious. Where do I get a recipe for the salad dressing, or what brand do you use? I have never seen this. Thanks!
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53 users found this review helpful

Smothered Meatballs

Reviewed: Jun. 3, 2002
Very good flavor! I made the meatballs and then put them in a crockpot with the sauce for about 4 hrs. (I didn't add the sour cream until the last 1/2 hr.) The sauce was very rich, almost too rich, and a little thicker than I am used to. I think next time I will try less sour cream and possibly water instead of milk. Overall, excellent!..my boyfriend loved them.
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46 users found this review helpful

BBQ Chicken Salad

Reviewed: May 22, 2002
This was is awesome stuff! I mixed all ingredients together, added hard boiled eggs, monterry jack cheese, and romaine lettuce, and then used the mayo/bbq (I used Bob Evans Wildfire BBQ sauce) mixutre as a salad dressing. To make matters simpler, instead of cooking the chicken and cutting up I used Louis Rich grilled chicken strips. YUMMY!
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39 users found this review helpful

Herbed Cream Cheese Omelet

Reviewed: Aug. 22, 2002
This omelet was FANTASTIC! I too am on a carb-limiting diet, so this fits in perfectly. The only change I made was too use dried chives instead of cilantro. I have never made an omlet before but this was soo easy and took less than 10 min. from start to finish!
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25 users found this review helpful

Three-Berry Lemon Trifle

Reviewed: May 9, 2007
I made this for my mom's bunco club and they went nuts for it. I used the juice of one lemon and the zest of one lemon instead of measuring. If you are worried about the lemon flavor you could probably either use plain yogurt or use half as much lemon juice, but we thought it was great as it was. I made this about 12 hours before I wanted to serve it, would be fine overnight.
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24 users found this review helpful

Carol's Chicken Salad

Reviewed: Jul. 2, 2002
This recipe tastes wonderful!...I can't wait to take it to work tommorrow. I agree that the 20 minutes is a little far fetched with all the chopping that is involved. But I judge a recipe mostly on taste, and this one was well worth the wait.
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22 users found this review helpful

Buffalo Chicken Rolls

Reviewed: May 15, 2003
Awesome, awesome, awesome! Chicken came out moist and full of flavor. I let mine marinate in the fridge and hour and a half or so while I ran errands. The mixture solidified a little, but it was still good. Not to spicy at all. Used sliced prolone instead of shredded because its easier to roll. Only used about 1 1/2 slices per breast, next time I will double. Served with blue cheese. This will now become a regular on my dinner menu. I am also on a low-carb diet and I am going to take the other reviewers suggestion of putting this chicken on salad. I cannot say enough how much I enjoyed these and they were so simple. 2 forks up!!
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16 users found this review helpful

Prime Rib

Reviewed: Jan. 1, 2005
I am very sorry that I wasted my time as well as my prime rib on this recipe. I had a 10lb roast (with bones...don't know if that makes a difference), after 45 minutes in the 500 degree oven all of our smoke detectors were going wacko (thank goodness our guests were family and therefore forgiving b/c there was a tone of smoke). We had to open several doors, etc to air it out. We put in a roasting pan and covered with foil and a ton if liquid got into the bottom of the oven (not sure how, we had it covered tightly and it fit in the pan). Needless to say, we shut the oven off at 55 minutes and never opened the door. After the 90 minutes with the oven off, the smoke had cleared but our roast was waaaay undercooked, at around 115-120 degrees. After the oven incident, we ended up re-wrapping and putting the grill on medium and trying to cook the roast in there. We finally got a decent temperature, but at that point our roast was pretty much shoe leather. Finally, and this may happen with all prime ribs, I am not really sure, this sucker started out one huge hunk of meat, it was 1/2 the size (lengthwise) when it came out of the oven...and I am not exaggarating....It was litterally half the size! Anyhow, next time I think we are going to order pizza for New Year's Eve, and when we want prime rib we will go to J. Alexander's (our favorite restaurant).
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14 users found this review helpful

Cream Cheese Flan

Reviewed: Mar. 11, 2002
I won't say this recipe is quick because flan takes patience, but it is definately worth the wait. This appears to be the same recipe which my aunt once gave to me (she is Mexican), so it was fairly easy for me. Two things I do differently are I cook it all in one 10-inch glass pie pan, and after the sugar is carmelized, I add just a touch of Kahluha to it....its the best!
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14 users found this review helpful

Streusel Apple Coffeecake

Reviewed: Mar. 28, 2003
This was fantastic. A food proccessor makes the job of making the crumb mixture extremely fast and easy. The only problem I had was I think there was too much batter. My coffee cake filled the bundt pan right to the top and then some of the filling oozed out and didn't smell to pretty on the bottom of the stove. Also, after I had mixed the flour mixture in, I realized I had only used had used 12 ounces of yogurt (2 6 oz containers...i thought they were 8 oz each). So I added a little sour cream and made sure to mix really well. It turned out awesome!
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13 users found this review helpful

Lemon-Garlic Shrimp Kebabs

Reviewed: Aug. 3, 2002
Very good! I doubled the marinade and used made kabobs of mushrooms, red onion, and bell pepper. Two suggestions....a tad less pepper, maybe only 1 1/2 tsp....it was very peppery. Also, if you marinate veggies, I wouldn't marinate mushrooms too long....mine absorbed the marinade like a sponge and were very lemony although the other veggies were not. Will be making this often!
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11 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Oct. 11, 2003
This recipe was really simple and worked great. I was actually trying to figure out what to do with the cake flour in my pantry anyhow (I bought too much for a recipe and that was the only recipe that I had that called for cake flour until now.) I doubled the recipe and made a wonderful apple pie with it. Note:After added the maximum amount of water, it will seem a little dry still and hard to hold together. This is O.K. Just mold it into a ball, wrap in saran and put in the fridge for 20 minutes. When I started rolling mine it basically fell apart and kept on breaking into little pies. Just keep rolling these pieces. They will come together. I rolled mine on wax paper for easier transfer to the pie plate. I put a little flour on my rolling pin when needed, but otherwise didn't add any extra flour. Great recipe! Great flavor! Only my 2nd attempt making crust and came out perfect. I will keep this recipe in my folders! I went back and made this recipe a second time and the dough came out really moist. Not dry at all like the first time. I have made 2 more pies since then and the dough always turns out moist. I think the first time when I doubled it I added too much flour or not enough butter/shortening, but this time it came out even better! So this recipe deserves 6 stars because it came out great even when I apparently messed it up! :)
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9 users found this review helpful

Swiss Cashew Tossed Salad

Reviewed: Aug. 19, 2007
My mom makes a recipe that is almost exactly the same as this. The only difference in the dressing is that she uses dry mustard. For the salad itself, she adds red delicious apples-this salad is known as "Cashew Apple Salad" at our house. I often will use baby spinach in place of half the lettuce. Its a big hit wherever we take it.
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8 users found this review helpful

Honey Lime Mesquite Chicken

Reviewed: Jun. 18, 2002
Excellent! Used boneless skinless chicken breasts and only marinated for a half hour. Very moist and great taste!
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8 users found this review helpful

Potato Pouches

Reviewed: Jun. 18, 2002
My boyfriend and I loved this dish....very tasty. I like this recipe because it offers lots of options by changing vegetables and spices. The changes I made were rather simple....I added an entire sliced up zucchini an entire sliced up summer squash. Then I doubled the amount of spices and butter. Finally, there is no really no need to make individual pouches, just get a Reynold's Wrap Hot Bag and put it all in one. The only thing I would do differently next time is to cut the potatoes smaller so I could decrease the cooking time as the squash and zucchini cook quickly. I think next time I am going to throw some whole mushrooms in there as well and maybe some parmesan cheese. I can't wait!
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7 users found this review helpful

Marinade for Steak I

Reviewed: Apr. 30, 2002
After all the rave reviews of this recipe, I was a little dissapointed. Overall, I consider it a good recipe....quick, easy and our ribeyes were very tender. But the marinade was way too strong...it overpowered the meat. I only marinated my steaks for 3 1/2 hrs...I can only imagine what would happen overnight. I do think that it deserves a second chance though, and will try again maybe with a little less of everything, especially the soy sauce.
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7 users found this review helpful

Luscious Slush Punch

Reviewed: Jul. 17, 2003
Very good! I did two things wrong....I was making two different recipes and the other one used ginger ale. I put ginger ale in this one by accident. I also read the recipe wrong and only used 1/2 of a two liter for each batch. I have never gotten so many compliments on a punch!! It was excellent. I froze mine in freezer bags, make sure you have enough time to freeze, I put mine in the freezer at about 6 o'clock at night and took them out at 12:30 pm the next day. One was just barely slushy and the other one hadn't started freezing yet. I'd probably freeze two days in advance.
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5 users found this review helpful

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