Lady Monte Recipe Reviews (Pg. 1) - Allrecipes.com (13136159)

Banana Crumb Muffins

Reviewed: Aug. 15, 2011

Utter deliciousness! I did tweak the recipe a bit as per other reviewer's suggestions. Oil instead of butter because I happened to be out, and I added 1/2t. cinnamon plus 1/2t. nutmeg to the batter. I put the crumb topping on for the last 5 minutes of baking, and the next day, the tops were still beautiful and crunchy. Definitely one to keep.

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Campbell's® Cheesy Chicken and Rice Casserole

Reviewed: Jun. 28, 2011

Okay so 4 stars as written, but if you use this as a jump-off recipe, 5 and beyond. Our family liked it just fine before I started to Frankenstein it, but now it's one of our favorites. I use chicken broth instead of water (1 regular-sized Campbell's can is perfect, or add boullion cubes) and I add Italian seasoning plus half a teaspoon Garlic powder. I never measure the cheese; in our family, too much is never enough. Also, I chop the chicken into bite-sized chunks and stir it in, instead of laying the breasts out on top. Sometimes, I can even get the kid to eat it. ;)

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Chicken Katsu

Reviewed: Jun. 28, 2011

Love this!! We've made it several times now, and it goes *awesome* with curry and rice.

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Magic Peanut Butter Middles

Reviewed: Jun. 28, 2011

Yum, yum. These weren't as hard as people made them sound! What I did: *Followed other reviewers' advice and added 2TBsp. sour cream to the chocolate cookie part, and had no trouble with cracking or crumbling. *Made the PB mixture first, rolled into balls, and froze them while I worked on the chocolate dough. *Used 1/2TBsp. for the PB part, and a whole one for the chocolate part. *Made a chocolate-dough patty in my palm, placed the PB ball in the middle, wrapped, then rolled between floured hands. I only came up with 25 cookies, which took 10 minutes to bake, but I had even Pb and chocolate. Phew! That's it for the technical part, which did take some time, but wasn't too bad. As for the taste, they're pretty dang good! You'd never know by looking at them that they're anything special, but one bite and you're transported to a whole new kind of happy place! A must-try for peanut butter lovers. =]

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Chocolate Fudge Buttercream Frosting

Reviewed: May 22, 2011

Mmmmmmmmmm,mmmmm. That's all you need to know. I had a crazy Nutella urge, so i used 2/3C. Nutella instead of the fudge topping. I can't wait to try it the way it's written, but so far, I'm super happy with this one.

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Red Velvet Cupcakes

Reviewed: Nov. 8, 2010

I am ashamed to say I didn't follow the recipe as written, but my results were delicious! I followed the modifications suggested by other reviewers (Decreased flour, increased sugar, and half the cocoa) and used cake flour. I used gel food coloring rather than the liquid, but be warned, 1oz of the gel is much stronger than the liquid stuff. I probably could have used half that much. I also took them out a bit too early, fearing dryness, and they fell! On the plus side, I made the frosting as it's listed, and it was scrumptious. Popped it in the fridge for a bit so I could pipe it, but it stays soft, so don't make lofty decorating plans with it. I didn't give them away as planned because I was afraid they'd come out weird, but everyone in the house loved them! Even the last few, on the 3rd day, were as good as they were on day 1. A fantastic and forgiving recipe.

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Homestyle Turkey, the Michigander Way

Reviewed: Oct. 25, 2010

My husband and I have made this three times now; it's the only turkey he'll make for the holidays. It is absolutely delicious. Moist and tender without changing a single thing. Look no further!

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Amish White Bread

Reviewed: Oct. 25, 2010

I've made this several times now, and I'm still perfecting my bread technique, but it still comes out great! I only give it 4 stars, though, because I highly recommend reducing the sugar at least by half. The first time, the taste and texture were NOTHING like Amish bread I've ever tasted! But with the sugar reduced, this is the perfect white bread. Just wait until you smell it! Mmmmm...

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Cheddar Bay Biscuits

Reviewed: Oct. 25, 2010

Yum, yum, yum! My husband is a cheese lover, so I'm a little heavy-handed with the cheese, but other than that, I left the recipe as is. So easy, and they go with just about everything. Potato soup and these: Fantastic!

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Chocolate Ganache

Reviewed: Oct. 25, 2010

So simple, and so, so wonderful. Buy the best chocolate you can find for a truly rich ganache. Add a little butter (1T) for a nice shine. If you're going to whip it into frosting, *Let.*It.*COOL.* Overnight even, if you have the time. Don't hesitate to make this one. It never disappoints!

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Special Buttercream Frosting

Reviewed: Oct. 25, 2010

I use this frosting regularly, as written, with half butter/half shortening, and with all butter. Each has a slightly different texture and taste; all are delicious. Half the recipe will fill and frost a 2-layer, 9" cake, but it also keeps well, so feel free to make the whole batch. An all-around great recipe.

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Strawberry Cake from Scratch

Reviewed: Aug. 9, 2010

I really liked this cake, but I had two problems with it: It was really, really dense, even though I folded the egg whites in last, and I could taste the Jell-O flavor. But all in all, this is a cake you should try. I combined it with a whipped cream/cream cheese frosting, and the taste was amazing.

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Brown Sugar Meatloaf

Reviewed: Aug. 9, 2010

I was looking for something to throw together for dinner, and this came out great. I did have to make some changes based on what I had in the house. I used potato flakes instead of saltines, and reduced the milk to 1/2 cup. I added a TBsp. of Worsteshire sauce to the ketchup/sugar mix, and put it on top instead of in the pan. I also put two slices of bread in the bottom of the 5x9. It was awesome, but next time, I think I'm gonna try it the way it's written. The sauce was really, really sweet, but the hubby loved it so we're good!

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Whipped Cream Cream Cheese Frosting

Reviewed: Aug. 5, 2010

This frosting is DIVINE. I've made it several times now, exactly as written, and although I can't see myself piping anything intricate with it, it makes a clean border and holds up fantastically as filling between layers. I whip the cream first until it's very stiff, then transfer it to a different bowl and store it in the fridge, and when the cream cheese mixture is ready, I use the paddle attachment to slowly stir it all together. Also, this time I reduced the sugar and added some pureed, canned strawberry pie filling. The result was to die for! Like a light, smooth cheesecake taste that still worked with my cake. The recipe does make a bunch, but it'll keep a few days and goes well with a great many things. IHOP-style cheesecake pancakes, here I come...

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Dark Chocolate Cake I

Reviewed: Jul. 17, 2010

This cake was to die for. I made it into cupcakes and overcooked some of them, and they were still good! Perfect, moist texture, rich taste... Especially delicious the next day. It took a long time for my water/chocolate mixture to cool; I think I'll do that before I even turn on the oven next time.

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Brooke's Best Bombshell Brownies

Reviewed: Mar. 7, 2010

Yum, yum, YUM! These were absolutely delicious. I definitely agree with other reviewers; these are wonderful the first day, but *spectacular* the second. I also used half brown and half white sugars, and even when they were done my toothpick came back fudgy. I will certainly be making these again. UPDATE: you simply *MUST* stir these by hand. Will your arms complain? A little. Will your guests rave and make almost obscene noises of delight? Most definitely! It definitely ups the awesomeness of these winners even more!!

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Cashew Chicken I

Reviewed: Feb. 22, 2010

Just finished eating this, and it was great! I was so amazed at myself for actually having the right ingredients on hand that I completely forgot that I don't have a food processor. No worries, though, I smashed up the crackers and cashews by hand and threw the coconut in as it was. Fortunately, it still worked! Like many others, I used salted cashews and sweetened coconut. Can't wait to try this with a food processor. =]

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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 26, 2009

This is the second year my husband and I have used this recipe, and it is THE BEST! The turkey came out wonderful. Juicy, tender, and seasoned perfectly. I even messed ours up a little this year (I threw the seasoned salt in with the water and other seasonings) and everyone was wowed. We will be using this recipe for years to come.

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Sugar Cookie Frosting

Reviewed: Sep. 22, 2009

This frosting came out perfect. I followed some others' tips and halved the recipe; I still had more than enough!Wonderful texture, pipes and spreads very nicely. I will definitely be using this recipe again for all my holiday cookies.

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