SilverNBlack Recipe Reviews (Pg. 2) - Allrecipes.com (13311747)

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Orange Sauce for Crepes

Reviewed: Apr. 22, 2009
This was perfect after I made some changes: I used OJ rather than concentrate, 1/3 c sugar, 2 tbsp. butter, 1/4 c honey, and 1 tsp. cornstarch. This produced a sauce that wasn't too sweet, and was nice and velvety. Before these changes, it was much too sweet and a bit thin.
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3 users found this review helpful

Easy Strawberry Lemonade

Reviewed: Apr. 13, 2009
I pureed the fruit, and don't think I would have been able to taste the strawberry flavor otherwise. But it was great, even better than what you get in restaurants, not to mention much cheaper.
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3 users found this review helpful

Mile-High Apple Pie

Reviewed: Apr. 11, 2009
This is very good...I made a couple of changes though. I used 1/2 cup white and 1/2 cup brown sugar, and 6 granny smith apples (which was more than enough).
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11 users found this review helpful

Stuffed Shells III

Reviewed: Apr. 11, 2009
It was tasty, but I expected more because of the effort I had to put in. This tasted just like my lasagna, but took twice as long to make. I used a jar and a half of sauce, one jar isn't enough. I also used just one egg, and basil instead of parsley.
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0 users found this review helpful

E-Z Drop Biscuits

Reviewed: Apr. 10, 2009
Fab...they're not pretty, but they are nice and fluffy, not dense at all. I halved the recipe and added a lot more sugar than was called for, but didn't change anything else. Definitely tastes better than packaged biscuits or biscuit mix, and the recipe is versatile too, so you can tailor it to the meal.
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0 users found this review helpful

Cool Whipped Frosting

Reviewed: Apr. 4, 2009
I have mixed feelings about this. First off, it's not a frosting AT ALL. Positives: the taste is definitely better than canned frosting, it's not too sweet, and the recipe is versatile. I think it would work fine for cupcakes and sheet cakes, but for layer cakes...I don't think so. While I was frosting them, my layers kept sliding. Then, when I served the cake, everyone's layers slid apart as soon as the forks hit the cake. I will try to work with the recipe, and add only half the liquid next time. UPDATE: I made this again for Easter using only 3/4 cup of milk, and it worked MUCH better.
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16 users found this review helpful

Cinnamon Popcorn

Reviewed: Apr. 2, 2009
Crunchy, the right amount of sweetness, and super easy to make...I followed the recipe except I used half the amount of butter. I also sprinkled cinnamon on top before putting the popcorn in the oven. I'm definitely making this again.
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1 user found this review helpful

Easy Pie Crust

Reviewed: Mar. 30, 2009
I had my reservations, but this crust is fabulous. Definitely as good as the ones you buy at the store...the texture is great, and the dough was super easy to work with. Since I used mine for a cream pie, I only put in a pinch of salt and doubled the sugar. I'm going to try this with a fruit pie, and see if it still works.
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0 users found this review helpful

Homemade Vanilla Pudding

Reviewed: Mar. 29, 2009
A great basic recipe that is just about fool-proof, and the variations are endless. I added 1 tsp. lemon extract and 1/2 tsp. vanilla to mine, and the taste is subtle and delicious. Next, I will try 1 tsp. vanilla and add in 2 squares of grated chocolate- I bet it will be great too. Also, I used 1 cup of milk and 1 cup liquid coffee creamer- I was low on milk. So if you don't have a lot of milk, substitutions don't hurt the recipe. The reasons I rated this 4 stars instead of 5 is because 1.) you really should mix everything together, make sure it's smooth, and THEN put it on the heat 2.) if you want a thick pudding (I did), you should let it come to a boil, or else the cornstarch can't do its job.
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2 users found this review helpful

Creamed Spinach

Reviewed: Mar. 26, 2009
Very tasty, and I used canned spinach (if you do, just drain it well and use 2 cans). I did have to add a few more spices and some more milk to make my sauce creamy, but it turned out well. Even my toddler liked it, so I'll be making it again.
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1 user found this review helpful

Creamy Blueberry Pie

Reviewed: Mar. 26, 2009
This wasn't what I expected, and I wouldn't call it creamy. I made some changes: added a tsp of vanilla to the sour cream mixture, used frozen thawed blueberries, and used half brown and half white sugar. It does set up nicely and holds up well, so that's a plus. I'm going to make it again, but with different fruit.
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0 users found this review helpful
Photo by SilverNBlack

Churros

Reviewed: Mar. 23, 2009
I made these into little balls instead of trying to pipe them, and they came out very cute looking. I used a deep fryer, so they came out perfectly. The only change I made to the recipe was adding 1/2 tsp of vanilla for a bit of flavor. Very tasty, and everyone liked them.
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5 users found this review helpful

Plain Cake Doughnuts

Reviewed: Mar. 21, 2009
I made doughnut holes instead of regular donuts...they are a bit greasy. I added a tsp. of vanilla, and am glad I did but these aren't that great...even my toddler doesn't like them much. I ended up throwing away 2 dozen of the uncooked holes because I just don't think they're worth the effort.
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1 user found this review helpful

My Crab Cakes

Reviewed: Mar. 9, 2009
Very good; I used 2 cans of crab, 2 eggs, and only 20 crackers total. I didn't bother coating the crab cakes in breadcrumbs, and fried them in a mix of olive oil and butter. They browned beautifully, and tasted great with just a squeeze of lemon juice. Next time I make them (and there will be a next time!), I'll serve them with a sauce too.
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3 users found this review helpful

Banana Nut Bread

Reviewed: Mar. 6, 2009
Really good, I used butter pecan cake mix, an extra egg, and added 1/2 teaspoon each vanilla and cinnamon. I'll definitely make this recipe again, and may try a glaze on top next time.
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0 users found this review helpful

Bread Pudding II

Reviewed: Jan. 8, 2009
This just finished cooking literally a minute ago and the smell in the kitchen was so good, we couldn't wait to eat it- so we're standing over a hot pan eating it, trying not to burn our mouths lol. It's really good, but I made some changes- used 12 lightly toasted slices of cinnamon swirl raisin bread, only 3 eggs, 1/2c milk and 1.5 cups flavored coffee mate (the caramel apple and cinnamon bun flavors), 1/4c white and 1/4c brown sugar, left out the vanilla and used a splash of rum extract and a dash of nutmeg. The texture is great (not too soggy or dry), and it did puff and get nice and golden...I also sprinkled a bit of sugar on top before baking. I'm sure it would be great with ice cream or a sauce, but I don't think it'll last long enough to see.
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1 user found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 5, 2009
This was a great basic recipe, but I made some changes to suit our tastes- it turned out fabulous. I cooked this on the stove for an hour (I was pressed for time); added a can of diced tomatoes instead of tomato sauce; left out the celery and carrots and added 1/4 of a bell pepper & only half an onion; ignored the part about the spices and added chili powder, pepper, salt, and basil to taste, plus a few dashes of hot sauce at the end. I couldn't give this 5 stars because I made so many changes to the original recipe, but it's a great template to work with.
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Apple Crumb Pie

Reviewed: Dec. 25, 2008
This had a decent flavor. I added less nutmeg and more cinnamon, and used granny smith apples. I'm not sure why, I just wasn't impressed with this pie. I may make it again but replace the flour with cornstarch, and add some pecans.
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1 user found this review helpful
Photo by SilverNBlack

Meringue II

Reviewed: Dec. 20, 2008
My first time making a meringue, and it turned out beautifully. I used it for Grandma's Lemon Meringue Pie (recipe on this site), and it's perfect. I made the pie this evening, and we're already starting to eat it...if there's any left, I'll check in the morning to see if there's any weeping. The meringue layer separated from my pie, but I think that's because the filling had cooled by the time I got the meringue made...apparently, it's best to put on the meringue when the filling is still hot. Doesn't take away from the presentation or flavor however, and that was my mistake, so this recipe still gets 5 stars!
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3 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Dec. 20, 2008
I've never really like lemon meringue pie, but this was great. I did add the juice of another half a lemon and am glad I did- the tart/sweet ratio is just right that way. The texture was great, flavor was wonderful, I'll definitely be making this again. I used the Meringue II recipe from this site, and it turned out perfectly.
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2 users found this review helpful

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