LiverpoolFC Recipe Reviews (Pg. 1) - Allrecipes.com (13325339)

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Chocolate Italian Cream Cake

Reviewed: Mar. 2, 2014
I doubled the cocoa in the cake, added a small amount of coffee grounds to the buttermilk, and included a splash more buttermilk in the batter to compensate for the extra dry ingredients. I made a half recipe and baked it in an 8x8 Pyrex dish for @42 minutes. For the frosting, I nearly doubled the cocoa, added @2 oz. melted semisweet chocolate, and beat in 2-3 tablespoons of heavy cream to smooth out the consistency (it was looking rough). Normally I go for deep chocolate in cakes. This was a very nice lighter offering. I really enjoyed the coconut and pecans in the cake, plus the pecans in the frosting. It had a great medium-sized, moist crumb. I think this is the first cake I've made that used shortening and whipped egg whites. Wondering how much these two things had to do with how well this cake came together. This is the second cake I've tried with chocolate cream cheese frosting, and I can now say with certainty that it isn't for me. I like chocolate cheesecake, but not mixed with butter and spread on my chocolate cake. I would make this again, probably with a different icing (or maybe even without). It's a sophisticated enough cake that I might consider making it for special events.
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Black Magic Cake

Reviewed: Jun. 9, 2012
Incredibly good. I don't like coffee, but it really works in this recipe. I used dark non-stick pans and had more trouble than usual separating the cake from the pans. Also the cake didn't rise as much as usual. But man is it moist and delicious! I was going to try a new flavor of icing (Duncan Hines Frosting Creations, chocolate almond). Fortunately I sampled before icing the cake – it was truly awful. The upside is that this cake is so good, you can actually eat it without frosting (I've never said that about any other cake). Next time I may cut back on the sugar a little. Overall, a little high maintenance but moist, good texture and excellent flavor.
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1 user found this review helpful

Dark Chocolate Brownies

Reviewed: Sep. 7, 2011
I've used a similar recipe with semisweet chips, and I wasn't sure how much of a difference the dark chocolate would make. It's been awhile, but in my estimation they're a little different but not hugely so, possibly because of the added sugar. If I make them again, I'll probably halve the salt (I use salted butter), and lighten up on the sugar, since the semi-melted morsels added at the end are plenty sweet. These are really very rich and loaded with sugar and fat. Usually I'm not a killjoy when it comes to sweets, but part of me thinks it's still overkill. That being said, plenty chocolatey, and probably delivers what most people expect, so at least 3.5 stars.
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6 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: Apr. 24, 2011
Really good. I halved the recipe for an 8x8 pyrex dish – but I took other reviewers' advice on "doubling" the sauce. I used a full jar of sausage-flavored spaghetti sauce, 4 oz. of tomato sauce and a lb. of lean ground beef. Because I didn't really need to drain the lean beef, I combined a lot of the steps in one skillet. I ended of with the sauce base layer, plus two sets of noodle-sauce-cheese layers so that cheese was on top. Baked 35 min. covered, 25 min. uncovered. It browned up nicely, and I let it cool for 15 mins. so it would cut nicely, too. I wanted to try it with part italian sausage, but I didn't feel like spending the extra money (an earlier attempt at lasagna was expensive and not tasty). I might try it in the future, but honestly making it this way was great – cheaper and a little less fattening, plus plenty tasty. Next time I will probably go ahead and throw in the extra 4 oz. of tomato sauce along with the extra spaghetti sauce. I haven't eaten a ton of lasagna in my life, but the instant I tasted this, I knew I was going to have two servings. And I look forward to leftovers.
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9 users found this review helpful

Death by Chocolate Mousse

Reviewed: Feb. 14, 2011
The flavor was good, but to say this is rich is an understatement. You might as well eat a stick of butter. It actually made me feel sick, and I don't really have problems with food. I'd say either have a very tiny piece and walk away, or there are plenty of other recipes that can deliver flavor and texture without this nauseating level of fat.
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15 users found this review helpful

Jack's Chocolate Chip Cookies

Reviewed: Oct. 15, 2010
Yikes. I chill cookie dough before baking to help them stand up better, but these were beyond help. I've never had cookies spread so thin. At first I thought I did something wrong, then I looked closer at the reviews. With my last sheet, I made the cookies larger and they sat up a little better. Nonetheless, I thought they were too sweet and crunchy in the wrong sort of way. I recommend "Chewy Chocolate Chip Oatmeal Cookies" from this site. especially if you chill the dough a couple hours before baking, and add an extra 1/4 to 1/2 cup of flour. They're not picture-perfect either, but they stand up better than these, and aren't so sweet or toasty/crunchy.
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5 users found this review helpful

Lana's Sweet and Sour Meatballs

Reviewed: May 6, 2010
Really very good. They're not kidding about the sauce being scant, though. This time I just added extra water before simmering the meatballs; will double it next time. Also I thought it was a little salty (and I'm not the sort to shy away from salt). Next time I'll cut back on the season salt and possibly the soy sauce. Will definitely be making again.
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3 users found this review helpful

Pineapple Chicken Tenders

Reviewed: Apr. 25, 2010
Simple, economical and really good. I marinated a couple hours, then cooked the chicken in a skillet with a little olive oil while boiling the marinade. When it was time to turn down the heat on the marinade, I added the pineapple chunks and a red bell pepper. The chicken came out tender and nicely browned. The flavor was great (I'm not a huge soy sauce fan – it wasn't too overpowering here). Probably serves four if you're making a meal rather than appetizers. Next time I will marinate longer, not add peppers (or maybe go with green), and thicken the marinade with some cornstarch after boiling. Will certainly make again. Thanks for the recipe!
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4 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Mar. 29, 2010
The chicken itself tastes similar to what you would get at a restaurant. I'm a beginner-to-intermediate level cook who doesn't do a lot of frying. I was hopeful with this recipe - and it's not bad - but it did turn out to be too much work and mess for me. At least now I don't feel so bad paying for takeout. Campbell's Kitchen Sweet and Sour Chicken from this site is way easier, and just as good if not better IMO. (The main difference is the chicken isn't fried, which also makes it less unhealthy than this one.)
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Dec. 6, 2009
I wasn't impressed. I used Famous Dave's BBQ sauce, which has worked well for me in beef slow cooker recipes. But the sauce for this came out watery. I added some flour to thicken it up, shredded the meat and put it back in to soak up the sauce, plus added a little extra BBQ sauce near the end, but it still wasn't enough to make the chicken taste like barbecue. Plus I used fresh breasts; my guess is that it would have been even more watery with frozen. Maybe I should have slow cooked the chicken, drained the pot, then added the BBQ sauce for the last hour, as suggested by another reviewer. The chicken was nice and tender, so I'll definitely try another chicken recipe in the future. But this wasn't the one for barbecue.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 4, 2009
It really is too much chocolate. I would consider making this for a group, but just to have around the house . . . One piece is enough to put you off chocolate for a while. And I'm not a wimp when it comes to chocolate. I didn't have enough eggs or pudding mix to make the bundt cake, so I halved the recipe and made 12 full cupcakes, no icing. I chopped (actually more like half-chopped, half-shaved) the chocolate chips with a large knife because I was concerned about them sinking to the bottom or not melting enough in the 25 minutes I baked the cupcakes. But they came out pretty much perfect. Might be good as a one-off dessert served with whipped cream or vanilla ice cream to temper the chocolate overload. A lot like pricier restaurant desserts.
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Fudgy Chocolate Cream Pie

Reviewed: Dec. 1, 2009
Very much like cool, liquified brownies in a pie crust. Really rich. Be sure to boil long enough for it to noticeably thicken. My personal tastes veer more toward French Silk, but if you like the Fudge Brownie as Pie idea, I would recommend it. Incidentally, I didn't have the unsweetened chocolate, so I substituted 2T oil and 6T cocoa.
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Southern Candied Sweet Potatoes

Reviewed: Nov. 28, 2009
I think I'm a convert from the marshmallow and pineapple camp. Tried this recipe because it has about 1/3 fewer carbs (still a ton, but better). Used brown sugar. Will try to remember vanilla next time. I was concerned at first that there wasn't enough liquid, but the sweet potatoes release plenty while they cook. Mine took more than two hours. Next time I will adjust the cooking temp higher to reduce the liquid as soon as the potatoes are tender enough. This was basically like dessert. I actually skipped making the pumpkin pie I had planned. Took the advice of one reviewer, and added chopped pecans. Dude, amazing.
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5 users found this review helpful

Grilled Tri-tip Roast

Reviewed: Sep. 13, 2009
Pretty good. I mixed the spices in olive oil along with a couple dashes of balsamic vinegar and coated the roast before searing all sides in a skillet. Then I roasted it in a covered pyrex dish at 325 degrees (in the oven; the grill still intimidates me). It was 1.15 lb. to begin with and came out medium well with plenty of juices at just under 2 hours. The flavor and texture were both better than I expected. I would make this again.
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3 users found this review helpful

Roasted Cajun Potatoes

Reviewed: Sep. 8, 2009
Quite spicy and not necessarily pretty since the garlic and shallots tend to blacken. Also not a fan of the smell burning garlic makes while they are cooking. But it doesn't bother me much because they are so good. My favorite seasoned potato - I can't even think of anything I've had in a restaurant that comes close.
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4 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Sep. 8, 2009
I can appreciate that this is a quick, easy recipe, but it really is nothing special. The cookies have very little texture or flavor, which in retrospect isn't surprising considering the main component is cake mix. I don't give many bad reviews, but I think the overall rating is off-kilter. These might work for you if you're in a pinch, but I wouldn't say they are good cookies.
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Busy Day Barbeque Brisket

Reviewed: Apr. 10, 2009
I usually give four stars for "pretty good," but this gets all five. Will definitely make again, maybe even for company. It was spicy, but I used "Famous Dave's Rich and Sassy" (medium-thick sweet/spicy) sauce, so that probably added to the effect. Plus I like spicy. I was just cooking for myself, so I halved the recipe. I'd read that results tend to be erratic if recipes don't fill the crockpot one-half to three-fourths full. And mine was less than one-third full when it settled, so I kept an eye on time. It was medium well after less than five hours on low. I sliced it up and put it back in on "Keep Warm" to soak up sauce for about 30 minutes. Can serve on rolls or without. We have good barbeque in Kansas City (try the original location of Arthur Bryant's (vinegary sauce) if you're in town), but this barbeque brisket definitely rates.
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To Die For Blueberry Muffins

Reviewed: Feb. 23, 2009
Really good, light and fluffy muffin. I've tried another recipe in the past and the fresh blueberries all sank to the bottom. Not with this one. The flavor is a little plain, but then again they're bursting with blueberries, and maybe it's best not to have a lot of flavors competing with that. I might add vanilla next time, as others have suggested. Also, I can't imagine anyone using more than half of the crumb topping mixture; you could probably get by with a half recipe. Will definitely be making these again. Fresh blueberries in this recipe are certainly better than anything from a box.
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Slow Cooker Beef Stew I

Reviewed: Feb. 14, 2009
Probably will try again. I was afraid it might be bland, so I added half a packet of McCormick's Beef Stew seasoning and increased the worc. sauce to 1T, as suggested by some of the others. This was a mistake; the stew came out way too salty. I also substituted 4 medium to large unpeeled red potatoes (which are about half the size of regular potatoes) cut into bite-size chunks. Their waxy texture means they hold up well in slow cooking and I thought the quantity turned out pretty much just right. Also I think my stew meat (which was lean) might have been overcooked at just over nine hours. Next time I will follow the recipe as written, except for substituting red potatoes, adding an extra carrot, and checking for doneness around seven or eight hours. If it is still salty, I'll know to switch to lower sodium broth.
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Swedish Chocolate Balls (or Coconut Balls)

Reviewed: Jan. 17, 2009
Yum! Seriously. I've tried at least one other chocolate and oat no-bake cookie from this site and figured they just weren't for me. But this one is great. I made a half recipe and didn't have coffee, so I "doubled" the baking chocolate to compensate for flavor and added 1 teaspoon water for moisture. The balls came together fine but I had trouble getting the coconut to adhere. Not sure how to fix that, but I wasn't too worried about presentation. Sweet, chocolaty and full of texture. Thanks for sharing!
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2 users found this review helpful

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