My Passionate Palate Recipe Reviews (Pg. 1) - Allrecipes.com (13240911)

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Dark German Chocolate Cake

Reviewed: Aug. 26, 2014
This cake is BOMB!!!! Rises beautifully. Layers freeze very well (though because of how moist it is...I suggest lining both sides with wax paper and then wrap thoroughly in plastic wrap). Yes...this IS..my new go to chocolate cake. And I am giving five stars on both the original recipe as listed here (used first for my supervisors birthday cake I made for him) as well as my second making. My alts were: using 2 tbsp of black cocoa powder for 'depth' & 1 cup of regular cocoa (both Hershey) and 1/2 cup of Kahlua 'infused' coffee and 1 cup of water. Everyone needs this cake in their life. GOD BLESS.
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Strawberry Cake from Scratch

Reviewed: Jan. 11, 2011
I reeeeeeally wanted to love this cake but I couldn't. The cake was so fracken moist which was terrific but the addition of the flavored gelatin--left that 'Jello-yee', factory, processed, 'distinctive Jello-yee' chemical taste. Whyyyyyy??? Oh whyyyyy? Such a pretty color though and like I said--very, very soft and moist. I am going to attempt it again (followed recipe exact first time) WITHOUT the gelatin. See how that works. That flavored gelatin...just ruins it. At least for my taste.
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36 users found this review helpful

Peach Pie

Reviewed: Jan. 8, 2010
Very, very good recipe and simple. I had NO runny nor over-flow issues at all and I used canned peaches because the fresh selection was poor. Off the bat, I went with the advice to leave the pie in oven after baking and that may have helped. I added NO CORNSTARCH or flour for a thicking agent. Take her advice (first review)--it works definitely. I used 3-30 ounce cans of freestone peaches (which I drained overnight), added 1 1/4 tsp. of cinnamon, 1/8 tsp. of ginger, 1 tsp of real vanilla and a dash of nutmeg into the crumb mixture. Brushed my crust with egg (I like gloss) and followed the rest of the directions for baking. Butter--NOT margerine makes a difference as well for taste. NOTE: 3 cans (if you use) makes for a nice FULL deep dish pie. Meaning no air pockets between crust and pie layer. Next time will try fresh peaches when I go to my local specialty fruit market (8 large). Fantastic pie. Thanks!!
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11 users found this review helpful

Cherry Cheese Pie II

Reviewed: Nov. 29, 2009
Setting Issue***KNOX GELATIN...will correct problem. I've done this for years. Into your 1/3 cup fresh squeezed lemon juice, mix in 2 tsp. of Knox (unflavored) Gelatin. Note**Strain your juice or break the pulp. Let stand 1 minute before incorporating into cheese/milk mixture. No need to reduce lemon juice (if you think to much liquid) nor add more cream cheese. For me--adding more cheese cuts into the other flavors. If you reduce your lemon juice to half...use maybe 1/2 - 1 tsp of Knox. Either way let stand 1 minute before use. It will thicken (swell) but don't worry--use it. I prefer sweetened strawberries or frozen cherries mixed with sugar. I don't use cherry filling anymore. Never really cared for it but when I did use it, I believed it aided in filling not setting like I would have liked. I also think that 'cherry goo' is too heavy (weight) & wet for a cream pie. For this reason I thought it made for a poor 'potluck' pie because after cutting it started looking unappetizing later. Mine was never 'runny' or 'soupy' but I always thought it could be bit firmer without sacrificing taste & texture. The recipe is good. Always has been but Knox WILL give a firm, CREAMY, clean slice of pie. TRUST me. As long as you don't use too much, it will not be 'gelatinous' in texture but creamy. Yes, I know it's pretty with the topping covering pie but try spooning over individual slices instead. This will prevent a 'sagging' pie. Firmer, better looking...tasty. Now it's a potluck pie.
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18 users found this review helpful

Cherry Cheese Pie

Reviewed: Nov. 29, 2009
HINT***Knox (unflavored) Gelatin...for those who have problem with pie setting. Mix 1 1/2 to 2 t of it into your fresh squeezed, 1/3 cup of lemon juice & let it stand for 1 minute before incorporating into cream cheese/milk mixture. If you use fresh--crush your pulp or strain it. I've experimented with flour & cornstarch & while both did thicken, it gave pasty-chalky texture to filling. Thus the reason I tried gelatin. It lends no flavor, keeps the creamy texture & you DON'T have to decrease lemon juice which is key for the pies delicious taste. I sometimes add 1 T of fresh grated lemon peel to my filling. You could always add (instead of gelatin) an additional 1/4 cup of cream cheese but I think it cuts the intensity of the lemon juice. The original Kraft/Phildelphia recipe calls for putting the Cherry Pie Filling on top of whole pie but I believe this aids in the filling not setting well enough for clean slicing. I think it's just too heavy & wet a topping for a cream-type pie. It also makes pie look terrible after a few days (leaking). Anyway, I've always diplored that part of the pie. I HATE, Yuck, HATE that gooey, gelatinous glop of 'over processed' mess. Did I forget to say I hate that stuff?. I prefer thawed sweetened strawberries, frozen cherries or fresh strawberries macerated in sugar & a large dash or two of Grand Marnier. Whatever topping you choose, try spooning over individual slices instead...gelatin or not. But gelatin will give solid slicing. Promise.
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43 users found this review helpful

Cherry Cream Cheese Pie

Reviewed: Nov. 27, 2009
For Firmer Pie: Try Knox (unflavored) Gelatin. Into 1/3 cup of fresh squeezed lemon juice, mix in 1 1/2 to 2 tsp & let it stand for 1 minute (lemon juice will 'swell' or thicken). Incorporate into cream cheese/milk mixture. If you use fresh--crush your pulp or strain it. Do not use too much of the Knox or your pie will be more gelatinous than the creamy texture this delicious pie is known for. Using the Knox means you don't have to sacrifice your lemony flavor by cutting it due to 'soupy' problems and you do not have to add extra cream cheese either which to me, cuts into the other flavors. Try not putting all that 'cherry glop' (sorry, I hate tha stuff) on the whole pie but spoon over individual slices. This will keep pie filling from 'saggin' because of the heavy weight of filling. It also keeps pie from leaking after a few days (if it last that long) making the pie look 'unappealing'. I have never had a problem with soupy-ness or a pie that doesn't set at all. The Original recipe itself just yields a pretty soft texture. However, I experimented years ago with unflavored gelatin because I like my pies to cut 'clean'. This will do just that for you. And because it is unflavored...you don't interupt the original taste of the recipe. Call it an 'invisible band-aid'. I use sweetened thawed strawberries or frozen cherries mixed with sugar. I lost the recipe & knew someone would have it here. Thanks for posting.
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25 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Nov. 23, 2009
I had a SERIOUS craving for some Gingerbread Cake and this is my second time making this. Didn't feel like rating last time. The first time I made just as specified. Totally satisfied but could have been a bit more spicey but that's just me. 4 stars in it's original state. This time for experimental purposes, I was going to follow 'Francine76' (first review) with an addition of 1/2 cup of Applesauce but dang it--my mouth was watering so bad to get it in the pan that I forgot it. Oh well...The cake STILL came out tasty, moist and flavorful. Nice deep color too! This recipe is highly adaptable to your favorite spices and substitutions so I did change up or double my spices. I used 2 t of ginger, 1 1/2 t of cinnamon, 1/2 t of mace, 1/2 t of allspice, 1/2 t of cloves and a NICE pinch of cayenne pepper to give it a 'fly' kick. I also used 1/4 c ea. brown & wht sugars (to use up remaining small amount of brown left in bag) & because my butter was still too cold and my mouth was starting to turn into a swimming pool...I used 1/2 cup of 'Butter Flavor Crisco'. I also simmered 3 T of golden raisins in a 1/2 cup of Brandy, 1 t vanilla & 2 tsp of sugar for 5 minutes, drained (save liquid) & added to batter. Took liquid and added hot water to make 1 cup and added that to the batter before putting into pan. Pulling cake 10 minutes early, cake baked up just as delicious and beautiful. I love Gingerbread Cake & this recipe always make me feel realize with guilt I should make it more often.
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26 users found this review helpful

Lemonade Cake II

Reviewed: Nov. 14, 2009
It's a cake mix recipe people!!...Cake mix!! IF this was a home-made cake that came out TASTING like it was boxed...I would understand the comments but it is what it is...a boxed cake recipe! Now, my cake stuck as well and I would probably suggest next time (since I am not the only victim) that after 5 minutes--remove cake from pan, place back into the pan, poke & THEN add glaze. Let cake cool. Cake should be fine after that. Stuck or not, I will DEFINITELY make this again! This is a nice, lemony, moist cake which is exactly what I want in my Lemon Cakes. I added fresh lemon zest to my batter. Please--Don't be put off by these comments about 'boxed taste'. Just be sure to use Brand Name products for best results. For baking, that should be a habit anyway. Personally, I love & commend fellow bakers who create "Doctored' Cake mix recipes. They're quick sweet treats for picnics, potlucks or when you want to take THAT recipe a bit further with your own imagination. I wish we would judge from that perspective. For the 2/3/2007 review...It takes a lot of 'chutzpah' to rate someone's recipe lower because you (and you ADMIT it) "were GOING to pass it off as home-made but the taste of the mix and the pudding came through. Hence the 4 stars." (unquote) WOW! Let me say that again...WOW! Translation: "I give it low marks because I CAN'T lie that I made it home-made". Trust me people...all will be impressed you made a cake mix cake--taste this good. WOW--(again).
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105 users found this review helpful

Grilled Apple and Swiss Cheese Sandwich

Reviewed: Nov. 14, 2009
This was a tasty but something was missing and with Swiss I tend to get that at times. For my 'food lovin' palate', Swiss Cheese is a bit too tough and while I like Swiss on somethings (like a nice big, thick Corned Beef Rueben on Rye umm..with Russian dressing and Sauerk)...oh wait...where was I??? Oh!...this sandwich...(ummmm...Ruuueeeben) ok..ok...um...Swiss doesn't really yield much flavor to me with this sandwich. I did however, give 'meself' 4 stars because the second time I used Harvarti Cheese instead. I like the buttery taste of the cheese better with the apples. I love and used Cameo--a little sweeter but still firm. I also butter my bread (100% Whole Grain--nutty flavor/crunchy toasted texture) with "Smart Balance" (omitted olive oil), sprinkled buttered sides with a bit of cinnamon/sugar, put one slice bread *butter sides down* on heated non-stick, put 1 slice of Harvarti down, my thin sliced apple, 1 more slice of Harvarti and then my other slice of bread. Pre-sliced Harvarti is usally thin. Using a wide-wide 'panny-cake' turner i.e spatula--I smashed ever-so gently. Just to help it a long a bit. Yeeuummie. If you try this...don't overdue it on the cinnamon/sugar or you will increase the chance of burning it in spots. Don't have flames or electric too high. Slow toasting is always better even with a 'Classic Grilled Cheese'. SLOWWW TOOOAST. I would have gave myself 5 but mine is a littttttlllle bit more fattening....;o)...but sometimes fat RULES.!!!
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7 users found this review helpful

Honey Fried Chicken

Reviewed: Nov. 13, 2009
This was pretty good. Read "Witchywomans's" blog and because she was a bit humorous I decided to check out her reviews...so I saw this. Pretty tasty but always when putting a sugary ingredient as part of a coating your going to end up with a 'burnt looking' product. It may sound a little wierd but I actually (kinda, um...sorta) 'boiled' the fried chicken in the oil (by frying in 300 degree oil) the first 15-20 minutes, remove to paper towels, crank the oil up to 375 and fry 5-7 minutes for the golden crispy finish or til desired crispness. Done right it will not be greasy. Some of us (yes meeeeee!) save oil which is okay when properly strained and closed tight but when I try a new recipe that involves fying I always use good fresh (peanut best) oil. It's the only way to give a fair rating. As far as the ingredients I didn't change a thing...pretty tasty. I thought the addition of the boullion powder is a great flavor enhancer. I agree with one person on here...dry, dry...pat the chicken reaaal dry. The honey doesn't 'slide' off. Next time (if I make this)...I'll add some cayenne pepper to the honey then coat. Ummmm...spiiccccey-sweet.
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3 users found this review helpful

Sour Cream Pork Chops

Reviewed: Nov. 11, 2009
Very good! I had just bought some chops that was on sale and wanted something new to do with them. Viola! I did add a dash or two of Worcestershire sauce and some fresh sliced mushrooms as I love them in good sour cream sauces (this one is good). The sauce is nice and velvety. Next time I think I will try a spoonful of good ole "smokey" paprika. Just for a twist. I think the sauce could handle just about anything...including a 'rosemary' encounter.
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Grandma Ople's Apple Pie

Reviewed: Nov. 8, 2009
Cindy of 11/9/09--This pie is not what I expected given all the stars. It's okay but not all that. There are two recipes for this pie just so you know. One tells how long to simmer syrup, one doesn't. I used the one with the 2400 or more reviews. It doesn't. I thought both were identical so I just clicked on this one to rate. Thank the Lord because I thought I was going crazy reading this one's direction. Though the simmer issue is moot. No need to get all worked up over a rating. You are suggesting a person have to lie just because someone took time to post a recipe?? If I didn't like it...I didn't like it. It wasn't runny, it held up...but the taste was just okay. I am a seasoned cook...not a chef...but a seasoned cook. I followed THAT recipe from 'A' to 'Y' with 'Z' being the spice that I added. If I had not added spice...this rating would have ben a 1 at best. Since I DO know how to cook...nothing failed with pie. It's just ok! When I see this many stars...I just expected a lot more. You must be a relative but be advised to breath...it's not that serious. You responded to my previous comment/rating (this one replaced unfortunately) with wierd & hurt feelings over a recipe I have every right to rate. This apple pie is palatable at best for my taste so no-- it wasn't a disaster but it was just....oooookay. I still think the pie would fair better cooking the apples IN this syrup as well but again that's my opinion. And thank goodness for it!
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4 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Sep. 18, 2009
Without my additions I still would have gave it 4 stars due to the cream cheese. I love the creaminess it lends. Anyway, Lasagna's has always been my achilles heel in cooking. I just don't like way they taste when "I" make them. This however, was delicious and very easy to make. My husband loved it. I stuck with the two layer as I don't like my lasagna too thick. 6 Noodles in a 11x7 dish. Plenty. Poached my chicken with onions, celery tops, garlic and another bouillion cube. After chicken was done, I also boiled my noodles in the same water. No sense in wasting it and another layer of flavor it adds. I love the cream cheese filler a lot better than the ricotta. Ricotta can be a bit 'grainy' and Cottage gives off too much liquid. I too, diced my chicken (small chunks) as I envisioned a cleaner cut of lasagna squares than if you shred. I added some fresh cooked spinach (squeezed-DRY), pepper flakes, Kraft Parmesean Cheese, fresh ground black pepper, garlic and a tablespoon of "Salad Supreme Seasoning" (I love that stuff and it's not just for salads). Oh---and 1 egg. I chose Ragu because I like the sweetness it has. This was better than one made the original way but will try next time with mixture of italian sausage & chicken. Now that's got to even more yummier-er. You think?
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Maryann's Upside Down Rhubarb Cake

Reviewed: Apr. 17, 2009
I am rating this cake 4 due because it is too sweet. This coming from a sweet tooth. The sugar ratio (to me) over-powers the rhubarb. When it is a Rhubarb Cake...rhubarb should be the star of the cake. The flavor of it should be forefront. Not sugar. However, it is very, very easy to make and I like the fact that it is not too custardy. The contrast between textures are spot on to me. Might be due to the fact that I left in 10 minutes longer. I definitely agree-- the recipe is a keeper but I will (like the other suggestions) increase the rhubarb to 4 cups and decrease sugar to 3/4-1 cup. The sugar already in the cake mix compensates enough but even with original recipe measurements a delicious cake. The whipping cream gives it that homey goodness. Note: I do agree that the box cake mix flavor comes thru but recipes like this--are for quick, tasty, easy desserts. This recipe perfectly fits tha' bill. If were not for the over sweetness, I would give it 5 for a GOOD BOXED CAKE recipe and it is highly adaptable to other substitutions as well as additions. Great job.
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15 users found this review helpful

 
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