Charlu Recipe Reviews (Pg. 1) - Allrecipes.com (1326561)

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Crustless Cranberry Pie

Reviewed: Jan. 7, 2015
This is really delicious but there isn't anything "pie" about it, other than the pan. I made it exactly as written with fresh cranberries and wouldn't change anything other than next time I'll put it in an 8 x 8 pan. Perfect served slightly warm with whipped cream.
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1 user found this review helpful

Alaska Sheet Cake

Reviewed: Nov. 17, 2009
A simple and delicious recipe, although it took my cake an extra nearly ten minutes to bake. The icing does set up fairly quickly so must be spread quickly. I put the toasted chopped nuts on the top rather than in the icing and pressed them in slightly. I'll definitely make this again. Next time I'll add a smig of almond extract to the icing.
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5 users found this review helpful

Sour Cream Pork Chops

Reviewed: Nov. 11, 2009
I've been making this recipe for years, served with mashed potatoes. Sometimes I change it up by adding the mushroom soup and occasionally I replace a part of the water with sherry. It's also wonderful with chicken. My family loves and requests this deliciousness.
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7 users found this review helpful

Best Buttercream Frosting

Reviewed: Jun. 22, 2011
This is the most delicious, silky, creamy, decadent buttercream! I've been making this type (with the flour) for years and use it on almost any cupcake, cakes such as banana and red velvet, and some cakey bars, I've never had it fail. The flour/milk does not need to form a ball - just stir till good and thick and it boils a bit. I usually put a little piece of plastic wrap right on the surface of the mixture to prevent a "skin" of any sort as it's cooling. I beat the butter and granulated sugar together first for only a few minutes, maybe 3-5, then with the room temperature flour mixture till fluffy and creamy, maybe another 3 minutes or so. I've never had a floury taste nor a gritty texture. This is really very easy to prepare and is very conducive to flavor variations, with chocolate being my favorite ( add cocoa and sometimes also some melted semisweet chocolate). The only change I've ever made to this recipe is sometimes adding 1 extra tablespoon of flour for additional thickening. Otherwise, follow this recipe as is for the most wonderful buttercream!
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2 users found this review helpful

Sunday Best Fruit Salad

Reviewed: Aug. 7, 2011
This salad is so fast to prepare and deliciously refreshing. And the possibilities are endless; you can use almost any combination of fresh and/or canned fruits. If you keep a can of peach pie filling on hand, this can be whipped up nearly any time on short notice. Really yummy.
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6 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Jan. 28, 2009
I've made this several times now - it's my absolute favorite mushroom soup recipe. It's so flavorful and rich, even with using some lighter ingredients - skim milk, some fat-free half and half, reduced fat sour cream . The only things I've adjusted over time is I now rough chop the sliced mushrooms before sauteing, cut back on the amount of onion, and I usually leave out most, if not all, of the salt as it just doesn't need it. I've also tried it with some nice and meaty cremini mushrooms. This soup has such an interesting combination of flavors but is so delicious.
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 19, 2009
I used this icing on my Christmas sugar cookies. This is the first time I've used this type of icing and I found it very easy to work with - it mixed up nicely and I applied it with a small silicone basting brush. It dried very quickly, in fact, I learned I had to sprinkle on the sparkling sugars I was using right away or it got too dry to stick. I'll use this recipe again
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Gingerbread Boys

Reviewed: Dec. 20, 2008
These cookies are wonderful! The orange zest adds such lovely flavor and they smell incredible while they're baking. Heeding the advice of others, I used part brown sugar, swapped molasses for the corn syrup, and doubled the ginger. Through trial and error, I found that rolling (on parchment and covered with plastic wrap) to 1/8th inch thick worked best for me with the small 2-inch cutters I used, and they baked nicely in just 5 minutes. Rerolled cookies were just as good as the first ones since I didn't need to add any flour when rolling them out. And it was very easy to work with this dough. This is the gingerbread recipe I'm using from now on.
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1 user found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Sep. 15, 2008
Delicious! Homemade frosting is a must, though. I made a chocolate cream cheese frosting and my family gobbled up these cupcakes.
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2 users found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Sep. 15, 2008
Very delicious! The first time I made it as written and it was wonderful - not too thin at all when simmered as directed. The second time I used a can of crushed tomatoes, added a bit of oregano and substituted half and half for the heavy cream. Equally delicious. This was so quick and easy; I'll be making this often.
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Amish Meatloaf

Reviewed: Jan. 15, 2008
This is our favorite meatloaf. I divide it and freeze half to bake later. Our fine-tuned preference is now to omit the bacon and halve the sugar in the meat mix. And I reserve some of the topping to serve as a sauce after slicing the loaf. Delicious!
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5 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 5, 2007
I've been making this delicious recipe for years - many batches at Christmas time. I usually use 1 cup of raw spanish peanuts, though, and add 1/4 teaspoon salt. It's very easy but definitely have the pan and all of the ingredients ready before you start.
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1 user found this review helpful

Chocolate Chip Orange Zucchini Bread

Reviewed: Aug. 21, 2007
This is delicious but then I am a big fan of the orange/chocolate combination. I omitted the spices for this reason, too. I used 12 ounces (3 cups) of grated zucchini, combined it with 2 tablespoons of the sugar and let it sit and drain for a half hour or so to prevent it from being too "wet" and heavy. Next time I will try the glaze and will definitely use mini chips instead of regular ones for less sinking and better chocolate distibution. A wondeful change from traditional zucchini bread.
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2 users found this review helpful

Spicy Bean Salsa

Reviewed: Jun. 29, 2007
This is delicious. Based on other comments, I dressed this with about 1/2 cup of a white wine vinaigrette that I made plus about 2 tablespoons of lime juice. I added some cumin to a portion of this, as a comparison, which gave it more of the flavor commonly expected from salsa, though I liked it equally without. Very refreshing and I'll make this again.
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3 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Sep. 12, 2005
This is really refreshing and good; not too sweet! Distilled white vinegar is certainly appropriate for this salad, despite the post to the contrary, however I used white wine vinegar and will experiment with other vinegars, too. I used half vegetable oil and half olive oil, and I used half halved grape tomatoes and "Snow White" cherry tomatoes. Not being an onion fan, peeled, seeded and chopped cucumber was substituted. A very pretty presentation and sooo delicious.
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4 users found this review helpful

Cucumbers with Sour Cream

Reviewed: Aug. 9, 2005
This is really delicious with almost any sandwich, burgers, brats, etc. I used sour cream, as I assume was intended. I mixed the cucumber slices with close to a teaspoon of salt and let them drain for about an hour before adding the other ingredients. I also used white wine vinegar and about 1/2 teaspoon dried dill. Be sure to chill well. Almost addictive!
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11 users found this review helpful

Italian Restaurant-Style Dressing

Reviewed: Jun. 29, 2007
This is really good and is pretty close to what I've been looking for. I've made it three times now and find that it separates to some extent whether or not the oil is processed first, though doing that does seem to make it a little less prone to. Either way, the separating is not a problem at all to me. I cut back the water to 2 tablespoons the last time to keep the flavor less diluted. And omitting the cheese makes it a very nice white wine vinaigrette, which I use to marinate warm potatoes for potato salad. This is so quick and easy to make - I'll always keep some on hand.
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2 users found this review helpful

Mushroom Turnovers

Reviewed: Oct. 21, 2004
These make wonderful appetizers! Though they're a little putzy to make, they're worth it. I brush the edges with some beaten egg for a better seal and also brush some on the tops. I bake them in a slightly hotter oven (400 degrees), too. Delicious!
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22 users found this review helpful

Baby Food Cake Bars

Reviewed: Jan. 2, 2004
This is a wonderful recipe we've enjoyed for years, though I've never added the cinnamon. I cut back on the oil a bit(to 1 1/4 cups), bake it in a jellyroll pan, and top it with a fluffy cream cheese frosting. It's more cake-like than bar-like - delicious!
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Jan. 4, 2013
I thought this was a wonderful side dish! Much as I love black beans, I did decide to forgo the second can as it just seemed to be a bit much. It's light, spice is just about right for us and it was simple to put together. I've also made this into an entree by adding browned ground round for my carnivore husband and cooking the quinoa in beef broth - also delicious. And try a little shredded cheddar on top. Very versatile.
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