BelleD Recipe Reviews (Pg. 1) - Allrecipes.com (13421617)

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Whipped Cream Cake I

Reviewed: Feb. 18, 2011
I made this and the texture was fine. I used lemon flavoring instead of vanilla. Good tasting cake. Quick and easy.
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2 users found this review helpful

Rice Balls a la Tim

Reviewed: Feb. 2, 2011
Very good recipe. I used the meat mixture and layered it between no cook lasagna strips and added my favorite veggie. Oh, so good. I also used a thin layer of ricotta cheese. I baked this in a casserole dish 350 degrees until bubbly. Thanks for the recipe, Queenbee.
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6 users found this review helpful

Best Carrot Cake Ever

Reviewed: Apr. 13, 2011
This was a good recipe, however, I compared this to the one I usually make, Carrot Cake III from this site, which I think is somewhat better. Carrot Cake III is a five star with over 3,000 reviews. Look it up, you may like it.
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10 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Sep. 18, 2010
Since I wasn't in a hurry to make it, I made it the day before needed. I refrigerated the crock insert and the next day was able to remove any of the fat. The fat usually forms in thin sheets and is easily removed. I can remove more grease this way than when it is hot. The sausage was even more flavorable because it "sat" in its own juices longer. I served it over "curly" noodles. Since we are a family of two, I froze some . Very good.
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5 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 10, 2010
This was excellent. I used a few more fresh blueberries and used 1 1/2 cups of sugar and it was still too sweet for me. The next time, I will use only 1 cup of sugar and I am sure it will still be a five star. Since I only had a large bundt pan, I thought putting it in an angel food pan would be okay. I did not think ahead. The cake needs to be inverted so the berries will be on top. Removing my cake, it cracked . Inverting the cake makes it perfect and no tendency to become soggy from the berries. Learned my lesson. Will make again soon.
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6 users found this review helpful

Smirnoff Classic Martini

Reviewed: Jun. 24, 2010
I like my martini on the dry side, so I use less vermouth. When ordering, I always ask for a vodka martini on the rocks with a twist of lemon and an olive. No problem, no questions asked. I must admit, I usually like my drink at home better. It's exact.
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10 users found this review helpful

Angel Food Cake III

Reviewed: Jun. 23, 2010
Tired of spending a lot for box mixture, I decided to make my first scratch cake. I was apprehensive, but, I followed all the directions and only sbstituted the vanilla for almond extract. I am so excited. The cake had so much volume, it was to the top of my tube pan. The texture is fabulous and the flavor superb. It does not taste bland like the box mixes or bought cakes. This cake disappeared quickly. Can you imagine if I had used some fruit with this? Wow! Will definitely make this again. Thanks, Kristin.
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4 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Jun. 11, 2010
I made these today and they are excellent! This recipe has the same ingredients as the Peanut Blossoms II from Allrecipes. Instead of putting the dough into mini muffin pans, I placed the balls of dough 2 inches apart on a cookie sheet lined with parchment paper. It was so easy to remove them and made the clean up easier. If I don't have the peanut butter cups, I will put a chocolate kiss into each cookie, instead. I also made less servings because I wanted more cookie to go with the peanut butter cup. I will make these again and again.
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2 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Jun. 1, 2011
Oh, these are so good. I followed the recipe exactly as written with the exception that I put a tad more filling in each c.c. I had some batter left for about 4 more cupcakes, but I didn't want to keep oven on for just four, so I used 2 large glass pyrex custard cups and made 2 BIG ones. I didn't have any leftover batter nor filling...Perfect. Cannot wait to make these again. Be sure to check them before the suggested baking time on package because ovens are not all the same....Thanks for a different cupcake.
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 9, 2010
This is absolutely the best. I have made many cheesecakes, but none compare to this. I used the equivalent of 1 cup of crushed crackers. Usually the crust is sweet and thick. Not this. I could barely see the crust. Another plus for me, is the non-cracking of the cake. Some of my cheesecakes looked like a road map. I tried for the first time using a water bath. Excellent. There wasn't even a "hairline" mark. It was absolutely professional looking. I have already forewarded this to recipe to my friends. If you like cheese cake, this is it. Some reviews that I read stated it was hard to make. To the contrary, it is simple and the ease of making it is awesome. Thanks for the A+ recipe.
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4 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Jun. 1, 2010
I preheated the grill to about 400 degrees and then followed the remainder of the recipe, but the ribs were rather tough. I finished them in my crock pot. The flavor is excellent. I did use less cumin and put a honey flavored bbq sauce. I intend to make these again, maybe increasing the grill time another 15 minutes or so. Thanks, Bonnie. This is a keeper. I am editing the above. I tried this recipe a 2nd time and increased the pre-heat time to 500 degrees and grilled the designated time. It did make a difference. I could hear the sizzling, but was determined to not open the grill. The extra heat made a difference. I cannot wait to make these again.
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3 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: May 29, 2010
Since I usually cook/bake for only myself, I need to half the recipes. This I did and I put it in my small cooker. It was excellent. Good idea for ham leftovers.
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3 users found this review helpful

Portobello Mushroom Burgers

Reviewed: May 29, 2010
I have always made the portobello mushrooms this way to eat as a side with meat. They are delicious, however, I never thought of using it as a hamburger. Great idea and I could use any cheese of my own choosing. If I use the provolone, I think I am going to use the sharp flavored one for more zip. Way to go Bob. Thanks.
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0 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Apr. 6, 2011
I,like another reviewer, take out the asparagus about 5 minutes before they are done and then sprinkle the Parmesan cheese over and put back in oven to finish. No worries about the cheese burning. I make this without the vinegar, too. Good both ways.
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4 users found this review helpful

Ghirardelli® Magic Cookie Bars

Reviewed: Jul. 25, 2011
I did not have graham cracker crumbs, but had the chocolate crackers which I ended up using. OMG...these are absolutely delicious. I call these a "Premium" brownie. The coconut is an added crunch. They disappeared in no time. I will again make these with the chocolate crackers. Probably the graham crackers are just as good, but when I am totally satisfied with a recipe, I like to stick to it. Thank you for such a wonderful recipe.
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7 users found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: May 18, 2010
I love this recipe, especially since I always made this on the cook top and had to be home until it was done. I also like the idea that I do not have to skim it. The only thing I did eliminate was the basil. I tend to associate basil with everything else, but soup. Thanks for the easy, unattended soup recipe.
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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: Aug. 1, 2011
This is light, moist and has great flavor. I am glad to have found a good "scratch" cake recipe. Box cakes are okay , but they are getting so expensive.This recipe is the way to go. Besides, the cake has all the ingredients we have in our pantry. Thanks for the recipe. I definitely will be making this again.
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2 users found this review helpful

Carrot Cake III

Reviewed: Apr. 3, 2010
Absolutely delicious. I have tasted many carrot cakes, but this surpasses all. This is one of my daughter-in-law's favorite cakes and since she does not care for frostings,I opted to not put any on this cake. I followed the recipe to the letter. It was scrumptious! No need to frost. I will treasure this recipe. Thanks, Tammy.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 15, 2012
I have made this cake several times, already. It is so moist, high, and a chocolate lover's dream come true. I made it once with 1 cup of oil, then made it with half oil and half apple sauce. I think I like the second version better. It's just as light, but less oily. To make sure the chocolate morsels did not sink to the bottom, I gave them a slight chop in the food processor, so I had slivers and half pieces. Perfect! Package weights are changing. Be sure to check the weight of the pudding mix on the box.
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4 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Apr. 16, 2012
Excellent, excellent! It is so simple to make and has a wonderful taste. I made it for a bundt cake and the glaze flowed in the right places on the cake. At first I thought it was going to remain soft and gooey. instead, it hardened somewhat and it was so glossy. Love this. I will use this over and over. Thank you for a inexpensive and impressive glaze.
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1 user found this review helpful

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