akatenacious3 Recipe Reviews (Pg. 1) - Allrecipes.com (12808050)

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Rick's Special Buttercream Frosting

Reviewed: Oct. 26, 2012
I have been making buttercream icing for years and, I have to say that this is a great recipe. I did as others said and halfed the shortening and added butter for the other half. I used unsalted butter because the recipe called for salt. By the way, adding vanilla will give the icing a slightly darker tinge. If you don't want that tinge, you can use imitation (some brands call it "clear") vanilla. It gives the icing the same flavor. The one thing that I will say is that I am used to using a buttercream recipe that doesn't call for diary (i.e., the heavy whipping cream). The whipping cream gives the icing a very creamy taste and smooth texture. However, you have to make sure that you refrigerate your cake because of the diary. Buttercream icing can be made without diary and it comes out stiffer and thicker without the diary.
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1 user found this review helpful

Baby Back Ribs

Reviewed: Jan. 29, 2012
This recipe was excellent. I made two changes. First, I generously salted (with saltless salt) and peppered the ribs before baking them. Lastly, after the ribs were done, I put on more BBQ sauce and put the ribs back in the oven on broil for 5-7 minutes. Fantastic!
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6 users found this review helpful

Mom's Best Waffles

Reviewed: Feb. 26, 2011
These waffles were very good. Definitely add 1 teaspoon of vanilla to your wet ingredients. I doubled the recipe which yielded 18 waffles and froze 13 for weekly breakfast. Next time, I may try added orange or almond extract instead of vanilla and see how that changes the flavor.
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5 users found this review helpful

Fluffy French Toast

Reviewed: Feb. 19, 2011
This french toast was excellent. soft (not mushy) and flavorful. I only changed two things. I added two tablespoons of sugar to the batter (instead of one), and I used day old Texas Toast. By the way, if your toast isn't day old, pop it in the oven on 350 until it is crunchy, but not toasted. All you need is to take the moisture out of the bread. Leaving it out for a day will take out the moisture slowly, but if you forgot or don't have time, just pop it in the oven. Thanks Bonnie!
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5 users found this review helpful

Fluffy French Toast

Reviewed: Feb. 19, 2011
This french toast was excellent. soft (not mushy) and flavorful. I only changed two things. I added two tablespoons of sugar to the batter (instead of one), and I used day old Texas Toast. By the way, if your toast isn't day old, pop it in the oven on 350 until it is crunchy, but not toasted. All you need is to take the moisture out of the bread. Leaving it out for a day will take out the moisture slowly, but if you forgot or don't have time, just pop it in the oven. Thanks Bonnie!
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3 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Feb. 15, 2011
These were very good, and my mom thought that they were better than restaurant style. My only suggestion is that you don't need to add all of the flour mixture to the egg mixture. I thought that adding all of the flour mixture made the breading too thick around the onion. I would only add 2/3 of the flour to the mixture. With that being said, my husband requested these two days in a row (Saturday and then again Sunday). They go great with sliders and meatball subs.
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 15, 2011
After reading everyone's reviews I was really excited about trying this. Most people said that it was great; however, there were a few who said it wasn't. I was hoping to get rostisserie chicken that tasted like Boston Market's Chicken. The chicken was good. However, I think the disconnect comes in because there are some people who know how to roast a chicken and others who have never done it before. So here's my take...if you have roasted a chicken before and you like your roasted chicken, this chicken doesn't taste much different. I make a roasted chicken every Christmas using only pepper, seasoned salt, green peppers and onions, and it is great. Therefore, this recipe was good, but it didn't taste like anything that I hadn't already done before with less spices. On the other hand, if you have never roasted a whole chicken, then this the recipe for you. By the way, I gave my mom some of the rub to put on salmon, and she said that it was very good. With that being said, she pointed out that her blood preesure rose after eating it because it had so much salt in it. I would definitely recommend halfing the salt. (She measured her pressure before and after the meal because her doctors have been concerned with her pressure lately). A few other tips, you should definitely work olive oil over the chicken with your hands before using the rub. Lastly, baste this chicken several times throughout the process.
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11 users found this review helpful

World's Best Lasagna

Reviewed: Jan. 16, 2011
It wasn't the best lasagna that I ever had, but it was good. My suggestion is to make this the day before and because it is better as a leftover. I would make this again.
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7 users found this review helpful
Photo by akatenacious3

Meatball Sub Sandwiches

Reviewed: Jan. 8, 2011
One of my husband's favorite sandwiches is meatball subs. Therefore, I decided to find a recipe and surprise him. After one bite, he said that it was the best meatball sub that he had ever had. I did make one major adjustment and that was substituting ground turkey for the ground beef called for in the recipe. He raved about this sandwich for the rest of the night. He pointed out that the only thing that would have made it better was cheese on top of the sandwich (which of course is just his personal preference). I followed this recipe to the letter, and it is perfect as is. Also, a really nice side that goes with this sandwich is cheese and bacon baked fries. I cut up three medium sized potatoes, drizzled olive oil over them and sprinkled with salt, garlic powder and pepper. I added a handful of chopped onions and green peppers and baked it @ 425 for 25 minutes. Lastly, I added mixed cheeses (cheddar and mozzarella) and bacon and popped it back in the oven for 5-7 minutes (until the cheese melts). I would definitely recommend this for a Saturday afternoon lunch that is fun for the kids (all kids must love meatballs) or during a football game.
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16 users found this review helpful

 
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