Angelina Recipe Reviews (Pg. 1) - Allrecipes.com (13434005)

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The Best Lemon Bars

Reviewed: Aug. 31, 2011
These are very good, but the lemon flavor is not strong enough. I used the juice of 4 smallish/ medium lemons (probably it was about 2 or 3 Tbsp.) - would probably at least double that if I make it again. I wish I had read the reviews about adding more juice and a little more flour to the filling mixture. The crust was so buttery and delicious, and the texture of the lemon bar is great, it just needs more tangy lemon tartness!!
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Chunky Apple Bread

Reviewed: Aug. 24, 2011
This is interesting - I use a recipe called "Rocky Mountain Apple Bread" from Sunset's Breads cookbook, except that the recipe states 3 and 1/2 cups of flour! Everything else is exactly the same! (maybe it's a typo here?) So if you are going to make this, I recommend using 3 and a half cups of flour and you will have two nice big 9x5 loaves of tasty apple raisin nut bread! Also, I soak the raisins (or sometimes cranberries) in hot water for maybe 10 min. before adding them to the batter, so they are plumper and juicier. And if you don't have buttermilk on hand, you can add a splash (like half a Tbsp) of lemon juice to the 1/2 cup of milk and let it sit a few min. and it seems to work great! Hope this helps. Enjoy!! (I give this 5 stars if you use 3 and a half cups of flour, not 2 and a half cups!)
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Creamy Rice Pudding

Reviewed: Aug. 14, 2011
I've been making this recipe since I found it in 2008 and for some reason never reviewed it before. Awesome recipe, so easy & delicious. I make my rice in a rice cooker, everything else the same. Oh, except I find that I don't need the butter. Sometimes I use regular (not golden) raisins, or omit them. This is my go-to stovetop rice pudding recipe! Thanks so much for sharing this, Erica!!!!
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Easy Batter Fruit Cobbler

Reviewed: Jul. 31, 2011
awesome cobbler, so easy and tasty! seems to work with many different fruits, i have used berries, peaches, and even frozen pie cherries - 8" square pan - always comes out great. (i might have put a bit less butter than the recipe calls for.) served it with fresh whipped cream! i like this better than "easy fruit cobbler" on this site. i recommend trying this - thanks for the recipe!
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Apple, Cranberry, and Pear Crisp

Reviewed: Jul. 15, 2011
I've made this twice, once as written and then without nuts or cranberries. Both were great, but preferred it the second time. It's a great recipe to play around with and use up whatever you have. (used gala apples & bartlett pears.) Love the combo of pears & apples. Thank you for this delicious crisp recipe!!!
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Blueberry Clafouti

Reviewed: Jul. 13, 2011
I made a cherry clafouti a while ago with a different recipe. I love fresh blueberries so I had to try this recipe. I followed a reviewer suggestion to use almost a cup of flour. The resulting clafouti was pretty much what I expected, but with a slight "rubbery" texture... I googled this and someone said you should not overmix it after combining the flour & liquid ingredients. You should stop handling it asap. So hope this info helps. Mine took about 55 min, and a few bits stuck to bottom of pan, (maybe overbaked slightly?) but we really enjoyed this! Thanks for the recipe!
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Classic Bran Muffins

Reviewed: May 12, 2011
I've made these at least 4 times now. The first time I followed the recipe exactly - the muffins had a great texture but tasted a little bland to me. The next time I used 1/3 cup molasses + 1/3 c brown sugar. That gave them a richer deeper flavor that I like in a bran muffin. I didn't bother buying buttermilk, I use 1 Tbsp lemon juice + enough milk to make 1 cup. Also, instead of raisins I really enjoy chopped dates in these muffins. Thanks for the wonderful & versatile recipe!
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Soft Christmas Cookies

Reviewed: Dec. 18, 2010
As other reviewers did, I used 3 c of flour, butter instead of shortening, and baked at 350 for about 7 min. These are buttery & not too sweet, going well with sweet toppings & icing. I rolled them out using plastic wrap over the dough (plus some flour on the dough & work surface) so the rolling pin didn't stick to the dough. Cut out stars & trees, placed on parchment paper. I took them out just as they puffed up and were only very slightly brown in some areas around the edges. I prefer them a little on the soft, underbaked side. I let them rest 1 min on the sheets, then removed to cool on a wire rack. I'm glad I found this recipe! Maybe next time I'll try it with 1 tsp vanilla & 1 tsp almond extract.
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Chocolate Chocolate Chip Cookies III

Reviewed: Dec. 10, 2010
WOW! These marry the taste of brownies with the look of beautiful crinkly cookies! They are so wonderfully chocolatey. Very easy to make. I microwaved the choc chips for about a minute, stirred twice. Remember to keep your bowl of dough in the freezer while first batch of cookies bakes. I put about 8 cookie balls per sheet (they spread out) and 2 sheets in the oven and took them out while still soft. 9-10 min at 325. Got about 40 cookies total. We really enjoyed these! Thank you for the recipe Walt!
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Streusel Coffee Cake

Reviewed: Nov. 5, 2010
This is a nice coffee cake. I wanted to make it as written, but when I saw the amount of streusel, I did decide to double it and it came out great. Next time I will probably finish with the batter on top (putting streusel only in middle) because when you flip the cake, the sugar/nut mixture is kind of messy and crumbly to have on the bottom of cake. Also I did not have quite enough sour cream (had 1 and 1/4 cup) but it sill came out fine. The cake itself is not too sweet, so the sweet streusel is a nice contrast. It got a little too brown on the crust, but inside was still good and moist. Baked about 50-55 min., maybe it was a few too many min. Overall, happy with the coffee cake, thanks for the recipe!
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Apple Oatmeal Crisp

Reviewed: Oct. 29, 2010
I just sprinkled a pinch of cinnamon (It's fall & I'm tired of cinnamon!) & about 1/4 cup sugar over the apples, it was still very sweet even with less sugar. Also, it's a LOT of crust/topping in relation to apples. I preferred "Nutty Apple Crisp" on this site, which uses more apples in relation to topping. Thank you, it's still pretty good.
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Pumpkin Swirl Bread

Reviewed: Oct. 28, 2010
in my opinion it could use more sugar & spice to boost the flavor, it is bland to me. The texture is nice & moist, just the flavor is off. (I made 12 muffins in about 25 min & a small loaf in about 35 min.) Both the bread & cheese could be sweeter, in my opinion (I only used 1 cup sugar in the flour mixture, based on other reviews, but I wish I had used the full amount.) I like the idea of the recipe but it just didn't work out great for me. Maybe with a few tweaks I'd be happier with the results.
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Butternut Squash Casserole

Reviewed: Oct. 22, 2010
Thanks for this great recipe! I had two very small butternut squashes so I cut back a bit on some ingredients, used an 8x8 pan, and used chopped pecans mixed with brown sugar as a topping. Baked for only about 20 min. and it was set. Cooled it off and tasted it, delicious!!!
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Famous No Coffee Pumpkin Latte

Reviewed: Oct. 22, 2010
Wow!! This is delicious. I followed the recipe except added about a 1/2 Tbsp of sugar. The latte was thick and sweet and yummy. It's good with or without espresso added. Thanks for the recipe!!
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Nutty Apple Crisp

Reviewed: Oct. 21, 2010
This is a delicious recipe, even if you want to change it a bit. I doubled the recipe (using about 7 big apples of mixed varieties and a 9x13 glass baking dish), chopped apples instead of slicing, subbed cinnamon for nutmeg, and omitted the nuts. (Might try with nuts next time.) Just what I was looking for! Thanks for the recipe!!
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Cinnamon Sweet Potato Chips

Reviewed: Oct. 12, 2010
I sliced as thin as I could, brushed the topping on, and baked only at 350 - kept an eye on them, they were done in about 20 min, with a few of the smaller slices burned. I took them out and tasted them, sprinkled a little more salt and they tasted pretty good. Some were crispier than others, based on the thinness of the slice I guess. My first time making sweet potato "chips" but I am not sure if I would make them again. That's just me, I am sure others will like them.
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Veggie Pot Pie

Reviewed: Sep. 14, 2010
I was pleasantly surprised that the soy flavor was not too overpowering. Maybe I would try a different flavoring next time, but the pie was still very good. didn't use the green beans, and used broccoli instead of cauliflower. I had about 1 and 1/2 cups of extra veggie filling left over. (used a 9" deep dish pie pan which holds the same amount as a 11x7 or 8x8 pan.) Spooned veggies into dough-filled pie pan, trying not to add liquid to the pie, but some liquid still came out of the pie and dripped into my oven while baking. So I recommend putting foil under your pie to catch drips. I also prebaked the shell for about 5 min, as others suggested. I used betty crocker pie crust recipe which is almost the same as the crust for veggie pot pie recipe here on allrecipes. Overall, I was pretty happy with how it turned out, thanks for the recipe.
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Oatmeal Date Bars

Reviewed: Aug. 26, 2010
Excellent taste & extremely easy!! I would probably try it with less/no sugar added to the dates next time, as others have suggested. It was really sweet, and I have quite a sweet tooth! Still, it was so easy & delicious. I'm bringing some as a gift and so glad the recipe worked out. Thanks Helen!!
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Tim's Mac and Cheese

Reviewed: Aug. 12, 2010
my 1st attempt at mac & cheese and this was a great recipe. I used a bit more cheese than called for based on others' suggestions. Maybe I'll try adding some broccoli next time. Used torn baguette pieces for topping but the ritz crackers sounds like a good idea for another time. Thank you for the nice simple (and tasty) recipe! It's a keeper!
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Rhubarb Bounce

Reviewed: Aug. 10, 2010
I used a 9 x 13 pan and it was ready in about 35 min. so keep an eye on it. (the batter and fruit was more spread out in that type of pan so it cooked faster- I think.) I used a mix of rhubarb & sliced strawberries. I don't think it is too sweet, in fact I added powdered sugar to the top after it was done in hopes that it would taste sweeter. also serving with ice cream sounds good and might balance out the tartness of the rhubarb! Thanks for the recipe, it was fun to try it out.
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