STARFLOWER Recipe Reviews (Pg. 1) - Allrecipes.com (1321428)

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Chinese Spareribs

Reviewed: May 3, 2005
Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and used red wine vinegar instead of the rice vinegar. Reduced the spices because of my husband, just a dash of 5-spice pdr and 1/4 tsp powdered ginger. Skimmed the fat off the sauce and served it with rice and salad. Next time, will make coconut rice and bok choy salad to go with it. Thank you for a wonderful recipe!
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105 users found this review helpful

Yummy Bok Choy Salad

Reviewed: Aug. 16, 2004
This is a delicious recipe! This is the first time I have used BABY Bok Choy - it was tender and delicious (the large bok choy is more tough and better cooked). I was muching on the leaves - so tender and wonderful flavor, you can use practically every bit, stems and all. The dressing was delicious. I used low-sodium soy sauce and half a bunch of green onions, as mine were huge. I would recommend either doubling the salad or halving the dressing, as it made a lot of dressing. Also, better eaten right away because the noodles get soggy by the next day (maybe sprinkle them on top and don't mix them in?). Thanks so much for sharing!
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76 users found this review helpful

Beer Dip I

Reviewed: Jun. 11, 2003
This recipe is a keeper! I noticed some people had trouble with lumpy cheese. All you have to do is grate the cheese fine and mix together with the creamcheese in the food processor - let it run until it's smooth. The beer gives it a great flavor, and we love pretzels. The husband said, "don't lose that recipe!"
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44 users found this review helpful

Irish Tea Cake

Reviewed: Apr. 10, 2006
Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure to beat the sugar/butter (or margarine) for a long time to incorporate air - it makes the cake come out light and fluffy (do not beat to much after adding flour though). Added only 1 Tb more milk. My husband said he "couldn't stop eating it." It is plenty sweet - sweetness just right. Baked it in a sprayed 8" sq glass pan - still gooey at 30 mins so I baked it 10 mins more (40 mins total). Will make this again!
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42 users found this review helpful

Chocolate Icing

Reviewed: Nov. 23, 2004
I wanted to use this for my Chocolate Gingerbread cut-out cookies. However, the icing was setting up too fast and forming a crust. So to adjust it for cookies, I added 3/4 cup more powdered sugar, 1 Tb more milk, and 1/2 Tb butter. I was then able to frost all my cookies perfectly well and sprinkled them with clear sparking sugar crystals (please note, the icing gets harder as the chocolate in it cools).
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41 users found this review helpful

Seven-Up® Cake II

Reviewed: Jun. 2, 2002
My husband loved this cake. Because of other reviews, I decreased sugar a little and used only 1 tsp lemon extract. It was delicious. Only problem was it stuck to my nonstick pan (I had sprayed it). Next time will try a greased pan. Tastes like sponge cake. Would be good with a lemon sauce.
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39 users found this review helpful

Stovetop Banana Pudding

Reviewed: Oct. 28, 2001
At first, I thought this recipe was a joke, too. It lacks sugar...add 1/2 cup sugar. It also needs twice as much milk...use three cups. Then, it is actually a great recipe!
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39 users found this review helpful

Mocha au Lait Mix

Reviewed: Dec. 1, 2004
Another great recipe from Allrecipes! I ended up using 6 Tb instant coffee and 7 Tb brown sugar (had to adjust because coffee was strong). Put the choc chips thru food processor so they would be evenly distributed, although the whole chips looked pretty in the mix. Used Tasters Choice Vanilla Roast (decaf) and it was dee-licious! Tied small whisks onto jars with ribbons and gave as Christmas gifts. Everyone loved it! (whisking works, as well).
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34 users found this review helpful

Summertime Sweet Pickles

Reviewed: Mar. 12, 2005
What is nice is that the pickles stay crunchy, as well as taste great! I omitted the onions. Did not have mustard seed, so used half as much mustard powder. Added 1/2 tsp celery seed and 1/2 tsp dill seed. Used English cukes (one = 1 lb). Added 1/2 cup water cuz seemed like not enough liquid to cover, although the pickles did shrink down. Keep in the frig and eat right away! They won't last long! Highly recommend, and no trouble to make.
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33 users found this review helpful

Denny's Amazing Five Minute Asiago Dip

Reviewed: Mar. 12, 2004
Good flavor. Used canned artichoke hearts, drained them, and pulsed a few times in the food processor. Added 1/4 tsp garlic salt and 1 tsp parsley for more flavor and color, although the cheese gives it the great flavor. Also I baked it at 350 degrees for about 25 minutes (don't own a microwave). I would serve this to company and will definitely make again!
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31 users found this review helpful

Cheese Lovers' Lasagna

Reviewed: Jan. 29, 2005
This is a reply to a reviewer below. To keep your lasagne from becoming watery, drain the noodles very well and blot them dry.
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30 users found this review helpful

Butterscotch Sauce II

Reviewed: Jul. 31, 2007
Very good, but follow instructions exactly! If you let it boil, it gets gritty. Also, I added a little vanilla, but it tasted better without it - does not need vanilla, nor salt! An extra tablespoon of butter does not hurt, however. I made it a second time using margarine, and that worked well, too.
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25 users found this review helpful

Buzzsaw's BBQ Sauce

Reviewed: Jun. 13, 2006
At first, I was skeptical about the cornstarch, but this recipe actually turned out great! My husband said it clung well to the meat on the BBQ and we both thought it tasted just like in a restaurant! I did add an extra tablespoon of molasses, a dash garlic salt, and 1/2 tsp liquid smoke (hickory), and used some dried minced onion and onion powder (cuz I had run out of onion). A keeper for us!
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25 users found this review helpful

Dark and Sweet Rye Bread

Reviewed: Jun. 13, 2001
I found this bread to be one of the best I have ever made. It makes wonderful toast and mine sliced beautifully for sandwiches, contrary to what another rater said (she probably did not knead the dough enough, which will make it crumbly). I like to leave the raisins a little speckled in the bread - too much processing and they disappear. The sweetness causes the top to become a bit dark, but otherwise I love this bread! It slices well and makes wonderful toast.
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25 users found this review helpful

Pumpkin Cheese Pie

Reviewed: Nov. 1, 2003
I thought this pie was wonderful. Definitely needs a deep-dish pan. Used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling so it would not taste "bland." Tasted good and creamy like cheesecake. I will be making this one for Thanksgiving!
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24 users found this review helpful

Cherry Cider

Reviewed: Jul. 7, 2004
This really is a 5* recipe, but it needed a little help. I used 1.6 qt juice, added some cloves along with the cinnamon, a few squirts of lemon juice, and the juice of 1 orange (about 1/2 cup). Now it's five *****!
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21 users found this review helpful

Pumpkin Cheese Pie

Reviewed: Nov. 1, 2003
Really liked this pie! I used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling for extra flavor. Also needed a deep-dish pie pan. I will definitely be making this for Thanksgiving and keeping this recipe!
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21 users found this review helpful

Reuben Hot Dish

Reviewed: Mar. 19, 2005
Made half the recipe in 8x12 glass dish (plenty). Boiled the noodles first (drained well). Used leftover corned beef (diced). Used more milk so saucier and added a little horseradish to sauce (less mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it.
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18 users found this review helpful

Tapioca Rice Pudding

Reviewed: Jun. 10, 2004
There must be a "secret" missing from this recipe. Mine came out watery and curdled. I pretty much followed the recipe as written. Maybe 15 minutes on top of the stove is too much? Mine looked very thick and almost completely cooked by 12 minutes, and I did NOT let it boil. I then put it in the pan, baked it 20 mins, stirred in the raisins (I had forgotten them) and vanilla, etc., as written, but it came out terrible.
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15 users found this review helpful

The Best Zucchini Dip Ever

Reviewed: Aug. 5, 2004
Four stars for a great idea! I loved it with some modifications. I made it like I make my artichoke dip. First, I like the zucchini peeled for a nicer color/appearance. Second, sugar and soy sauce sounded bad, and I left those out. Then I added lots more garlic, a lot of finely-grated Asiago cheese, and a little S&P. The dried oregano is a good addition. Awesomely delicious this way! Yum. Good with vegies or on Italian bread.
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14 users found this review helpful

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