sugarbean Recipe Reviews (Pg. 1) - Allrecipes.com (13322916)

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Creamy Vanilla Ice Cream

Reviewed: May 31, 2011
This made a nice base for our cookie dough ice cream using the cookie dough for ice-cream recipe from this site. I thought it tasted little too eggy on the first night but it was perfection the second night. I think the directions are missing the important step of tempering the egggswith the warm milk before adding them directly to the custard. Other than that this is a keeper.
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4 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Nov. 24, 2010
I made this a few times for the holidays last year. It is so good! I made it without the nuts. Instead I added mini chips to the outside too. I'm going to make it again this year but I may use it as a filling for a dark chocolate cake.
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5 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Oct. 12, 2010
Pumpkin pie and Indian pudding are two of my favorite fall desserts. This was a perfect combo of the two. I used low fat evaporated milk, 1 tsp cinnamon, 1/2 tsp all spice, 1/4 tsp cloves and several scrapes of fresh nutmeg, about 1/4 tsp in place of the pumpkin pie spice. My pudding cooked in 4 hours on low in my crockpot. Will make again, thank you!
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9 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Sep. 24, 2010
I was thrilled with the results of this pie. My husband gave it a B compared to his mother's but it didn't stop him from eating over half the pie. The only thing I did differently was to toss the apples in the sugar mixture before placing them in the pie shell. This pie is even better the second day.
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5 users found this review helpful

Maple Teriyaki Salmon Fillets

Reviewed: Sep. 10, 2010
We really enjoy salmon prepared this way. Often I forget to marinate the fish before hand so I just baste it as it cooks and the flavor is still very good. I also add a little fresh ginger.
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13 users found this review helpful

Pumpkin Smoothie

Reviewed: Sep. 8, 2010
After halving the recipe size, I first made this as is and found I had to tweak a bit for my liking. I added a small container of plain greek yogurt, a splash of vanilla extract and some frozen zucchini. It was very filling and the pumpkin flavor came through nicely. I would make this again when I have pumpkin left over.
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6 users found this review helpful

Frozen Mocha Cheesecake Loaf

Reviewed: Sep. 4, 2010
I made this recipe for Recipe Group, I didn't want it to go to waste or eat it all myself so I cut the recipe down enough to fill 3 smallish dessert glasses. To reduce the fat a bit I used fat free condensed milk, I also did not add the butter to the cookies but just used the crumbs. Low fat cream cheese would have helped reduce the fat too. I initially froze it as directed but decided to serve it from the fridge which made it very creamy and light, almost like a mousse. The cream cheese flavor was a little overpowering but that was probably due to reducing the recipe. Both my daughter and I enjoyed this. A small portion is very satifying.
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6 users found this review helpful

Don't Knock it Until You Try it Zucchini Chocolate Banana Nut Milkshake

Reviewed: Aug. 31, 2010
A wonderful smoothie. I grated my zucchini and then frozen it in ice cube trays which made it so easy to add to the smoothie. I also lightened this up by using 1% milk in place of the half and half and 2 tablespoons of confectioner's sugar in place of the granulated. I used peanut butter in place of the peanuts b/c that is what I had. I really enjoyed this and will be adding zucchini to all my smoothies now! And I'm thinking with a little silken tofu this would be a delish pudding too!
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5 users found this review helpful
Photo by sugarbean

Sweet Vanilla Cupcakes

Reviewed: Aug. 19, 2010
I love everything about this recipe. Simple, on hand ingredients, the perfect amount of cupcakes (I got 15 but will fill them a touch more next time) and so yummy. My oven runs hot so they got away from me and were slightly over baked but they were still great. Thank you for sharing such a great recipe with us!
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2 users found this review helpful
Photo by sugarbean

Circus Freaks

Reviewed: Aug. 18, 2010
I love all the ingredients in this recipe and the combo of sweet and salty, so when these were choosen as the recipe of the week by Recipe Group I was excited to make them. I only made two because I was the only one interested in trying them. I used a round slice of banana, topped that with the peanut butter then place a small piece of bacon on the peanut butter. I stuck it on a wodden skewer and spooned the melted chocolate over the entire piece. I sprinkled a little sea salt on top too. When I ate it I thought this would be better with a thin, crisp piece of proscuitto in place of the bacon. My bacon was crisp but the texture turned me off from eating the second one, I wanted some more crunch. Thanks for a fun recipe!
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8 users found this review helpful

Red Velvet Cupcakes

Reviewed: Aug. 6, 2010
This was my first time making Red Velvet cake. I really liked this cupcake but felt it was a little too chocolatey. I used a dark chocolate cocoa and think that maybe why. They were not as red as I would have liked, you could only tell they were Red Velvet from the red color on the baking cups. Next time I will cut back the cocoa and use red gel food coloring inplace of the liquid. (I did not make the frosting that went with the cupcakes)
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3 users found this review helpful

Quick Black Beans and Rice

Reviewed: Jun. 30, 2010
This was a big hit with my family. Everyone loved it. I added ground turkey, chili pepper and cumin to make it more of a main dish. The next day I used it as a burrito filling, it was great. I will be making this again.
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2 users found this review helpful

Quick Black Beans and Rice

Reviewed: Jun. 30, 2010
This was a big hit with my family. Everyone loved it. I added ground turkey, chili pepper and cumin to make it more of a main dish. The next day I used it as a burrito filling, it was great. I will be making this again.
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6 users found this review helpful

Black Bottom Cream Cheese Chippers

Reviewed: Jun. 24, 2010
* From the submitter: Based on my Sister in Laws experience with these bars I made a change. I would recommend freezing the bars overnight before cutting them. The layers will hold together better if the bars are very cold. Using a knife warmed in hot water and wiped dry helps too.
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4 users found this review helpful

Honey-Mustard Baked Chicken

Reviewed: Jun. 6, 2010
I made this for recipe group, we enjoyed it. I cut the curry to 1 tsp because I was serving it to children. I found it left me wanting some fruity flavor with it. I think next time I might add a little bit of apricot preserve just to balance the curry. I would increase the curry to the full recipe amount, it wouldn't be too much for us next time.
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9 users found this review helpful

Cinnamon Coffee Puffs

Reviewed: Jun. 1, 2010
I tried a very similar recipe to this one recently and wasn't that happy with the results. This recipe is more what I was looking forward. The texture was light and similar to a baked donut. I skipped the second round of butter and just added them to the sugar cinnamon straight out of the pan. I put the sugar and cinnamon in a freezer bag, added the muffins and tossed them. They held up well. I used confectioners sugar instead of granulated because I like it better and felt it would stick better to the muffin. I did use the second round of butter and granulated sugar in the other recipe and found it overwhelming and didn't want that again. Happy I found this version of the recipe!
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5 users found this review helpful

Slumgullion

Reviewed: May 26, 2010
When my mom made this for us she called it American Chop Suey. I made this with leftover peppers and onions, omitted the mushrooms out of personal preferrence. It was very good and my daughter loved it too. This walk down memory lane is 5 stars. A keeper, thank you.
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4 users found this review helpful
Photo by sugarbean

Donut Muffins

Reviewed: May 26, 2010
These were pretty good, I'm not sure I can rave about them. There was too much cinnamon and sugar on the outside of the muffins, I can't believe I just wrote that! Next time I make these I will try using confectioners' sugar and cinnamon and skip the extra butter, rolling them while still warm should get enough to stick. I liked the flavor of the muffin, cut back a bit on the nutmeg. I definitely will make them again.
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14 users found this review helpful
Photo by sugarbean

Chocolate Covered Strawberries

Reviewed: May 25, 2010
So simple and easy to make. I use Baker's semi sweet chocolate squares and light olive oil.
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10 users found this review helpful
Photo by sugarbean

Fresh Southern Peach Cobbler

Reviewed: May 25, 2010
Just what I wanted for a cobbler! I didn't have nearly enough peaches so I used apricots and blueberries to fill it up. The toppping on this cobbler is so good, even though I cooked it a bit, I loved it. A new favorite, perfection!
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3 users found this review helpful

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