FOODAC Recipe Reviews (Pg. 1) - Allrecipes.com (1282086)

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Kentucky Bourbon Balls

Reviewed: Dec. 23, 2012
Shazam, these are way too sweet. This is my first time eating a bourbon ball so I'll assume this is normal and won't rate based on taste. However, I was guided to this recipe by the instructional video and it wasn't until I was up to my knuckles in a mealy butter/sugar mixture that I realized the recipe didn't follow the video. The vanilla was missing, the video appears to use way less sugar, and the ingredients are mixed in a different order. What gives, KY Piano teacher? Did Allrecipes ruin your good recipe? Thanks for submitting it. Now I have a bottle of KY bourbon so maybe I'll make a cocktail.
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Photo by FOODAC

Meringue Cookies

Reviewed: Nov. 17, 2012
Mixed these in my Ninja blender using small pitcher, paddle, and lowest setting. After stiff peaks, poured sugar through spout while beating. Then turned out into bowl and folded in chips. Note these are extremely sweet, and I used less sugar and fewer chips than the recipe called for. You can go with half. I also let the egg whites reach room temp before beating. Baked at stated time for 25 mins, then turned off oven and let sit another 10. Perfect. I live in northeast and it's cold here so no humidity problems.
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3 users found this review helpful

Chocolate Glaze I

Reviewed: Aug. 13, 2011
I made this twice (double batch both times) and I discovered the sequence of events that make this like a glaze, or make it thick. Frankly, I liked the way it turned out in the thick version for frosting the top of a single layer cake (the garbonzo bean choc cake which is better than it sounds.) For a glaze, microwave the chips and syrup together until melted. Then add all the butter and stir like crazy. For a thick fudgy frosting, melt the chips, then add the corn syrup and stir. It will seem too thick. Then add the butter about a teaspoon at a time until you get the consistency you want. It's tasty either way.
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4 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Feb. 25, 2011
Fudge is tricky. Not wanting to waste ingredients, I followed the fudge-making rules when I made this, namely I used a candy thermometer and tested for soft ball stage. Timing it at 7 minutes without testing is risky. It might work for you if you happen to accidentally get it to the right temp, but you might not and you'll end up with a glob of goo. I pre-mixed the peanut butter, marshmallow fluff, vanilla and melted butter in a glass bowl. Brought the milk and sugars to soft ball stage (about 117-118 C - I tested it!) dumped that into the glass bowl, then stirred it all vigorously with a wooden spoon until it turned into fudge which took about 2-4 minutes. I only made a half batch and it was plenty. I used natural peanut butter and it tasted great. Good luck.
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Old-Fashioned Chocolate Fudge

Reviewed: Feb. 14, 2011
If you're like me, never made fudge or any kind of candy, save yourself a couple of failed batches and go to the 'how to make fudge' section in this site. Youtube also has some how-to-make fudge demos where you can actually see what softball stage looks like, what the fudge should look like when you stir it, etc. Good luck.
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7 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Feb. 2, 2011
Ditto what Sonofabaker said about this recipe. A keeper. Reminded me of soft peanut butter fudge. I only had natural peanut butter on hand and it still tasted delicious. Thanks for the recipe!
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1 user found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Feb. 2, 2011
I accidently used 23 oz of beans instead of 19 and it wasn't bad. I bet it's really good with the right amount! I'm going to make it a second time...
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3 users found this review helpful

Chocolate Cream Pudding

Reviewed: Sep. 30, 2006
This pudding tastes great! And it's easy to make! I agree with reviewer Kat that it's too bad some other reviewers tanked this recipe because of their technique. If you don't know how to add egg yolks to hot liquids then look this up in your basic cookbook before trying this recipe. Don't worry that it won't thicken - how could something with 2 tablespoons of corn starch in it not thicken?? And the chocolate will melt. You will end up with a pudding that has a great consistency and a very sweet, chocolate taste. Thanks for the recipe - five stars all the way.
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Italian Sausage, Peppers, and Onions

Reviewed: Jul. 5, 2006
I made some of the changes mentioned by other reviewers. Here's the rundown since I made a big quantity: for 24 6" links I used 1 red, 1 yellow and 1 orange pepper. Used 2 yellow onions, 1 red onion, 2 tsp minced garlic, 2 tsp dried basil, 1 cup Corona beer. Didn't have oregano. Substituted olive oil for butter. Browned sausage, didn't slice up. Then sauteed the other ingredients, added sausage and beer and simmered for 30 minutes. Refrigerated, microwaved next day to heat up and then put in crock pot to stay warm for neighborhood picnic. Served on buns. Got lots of compliments. Made a batch of sweet and hot and both disappeared. It's both delicious and colorful. Thanks for the recipe, gigi9801!
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No Bake Rum Balls

Reviewed: Dec. 9, 2005
These are great! Easy to make and delicious. I got a lot of compliments on these. I've made it several times now. Thanks for the recipe!
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8 users found this review helpful

Spice Bars

Reviewed: Nov. 22, 2005
I think the trick with these is not to overbake. My first batch were bricks but since the flavor was great I tried again and simply watched them more closely in the oven. So without altering the ingredients they turned out great after 18 minutes of baking. (Probably could have gone 20 but I was nervous, hee hee.) Very tasty. Thanks for the recipe!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 4, 2005
Delicious and easy. A definite 5-star. I used a 2 lb roast, followed the recipe exactly. LLAU, thanks for the recipe!
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7 users found this review helpful

Benne Wafers

Reviewed: Oct. 25, 2004
These were excellent! They weren't any trouble to make, didn't even have to break out the mixer. The parchment paper was a great tip by a reviewer. I used level teaspoons of the batter and baked for 5 minutes. This gave me 85 cookies. Holly, thanks for a delicious recipe.
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9 users found this review helpful

Aunt Anne's Sesame Cookies

Reviewed: Oct. 25, 2004
Very good. 2 tsp seemed like a lot of anise extract so I used only 1 tsp. It was subtle. I'll try 1.5 tsp the next time and see. I used 5 oz of sesame seeds. Diane, thanks for the recipe.
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1 user found this review helpful

Pumpkin Cookies with Penuche Frosting

Reviewed: Oct. 19, 2004
Because of my husband, I'm going with 5 stars. Me? I was disappointed. First, I only got 30 cookies from each batch so I obviously made them too large. The cookie was fine - great texture and nice, basic pumpkin cookie taste. But it was the reviews about the icing that drew me to this recipe and that's where I'm disappointed. I thought the icing tasted like nothing more than confectioners sugar and I did follow the recipe to the letter. If I make this in the future (for husband) I'll use just a tiny bit of icing on each cookie or go with a cream cheese frosting. Thanks for submitting! Can't please everyone, eh?
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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 21, 2003
Tasty and easy. I used the wrong cut of meat (the grocery called it an 'oven roast') so it was a little on the tough, dry side so next time I'll buy something more suitable for 'pot roast.' Thanks for the recipe!
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Stuffed Green Peppers I

Reviewed: Nov. 21, 2003
Easy and tasty. I boiled the green peppers the night before and it still turned out nicely. Thanks for the recipe.
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Strawberry and Feta Salad

Reviewed: Nov. 7, 2003
What a pretty and delicious salad. Instead of almonds I used coarsely chopped pecans, but I still roasted them per the directions. I used the pre-cut romaine salad in a bag - could have used two bags since I had more of the other ingredients than I needed for 1 bag of lettuce. I wouldn't dump all the dressing on at once since it makes a generous amount even for 2 bags of salad. I tossed some in then put the rest in a cruet for people to add. Don't hesitate to serve this at your dinner parties - my neighbor asked for the recipe! Thanks for posting it!
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48 users found this review helpful

Skillet Chops with Mushroom Gravy

Reviewed: Nov. 7, 2003
Easy and delicious, making this a definite 5-star recipe. I'll be making this often but if I can find low-sodium cream of mushroom soup I'll use that next time since we're more accustomed to things that are less salty. The recipe is for four pork chops but I had eight in the pan without having to double the sauce. I just coated them all and stacked them. Thanks for the recipe!
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Brown Sugar Meatloaf

Reviewed: Nov. 2, 2003
This was good enough for five stars because it was easy, didn't require pages of ingredients and it was tasty too. I wouldn't say it's the best I've ever had, but it's good. Kind of wierd, the part with the brown sugar and ketchup in the bottom of the pan. I did take another reviewers advice and baste a few times so some of those ingredients actually made it onto the meatloaf.
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