artisanrox Recipe Reviews (Pg. 1) - Allrecipes.com (13548958)

cook's profile

artisanrox

Reviews

Menus

 
View All Reviews Learn more

Tiramisu II

Reviewed: Aug. 17, 2014
Omg. Absolutely fabulous. I made my own lady fingers for this using the recipe here on AR dot com. Can't believe my mother and I put away this whole thing in a couple days. ;_; As the other commenters noted, let it sit for two days before eating it. When you do, it's like heaven in a bowl.
Was this review helpful? [ YES ]
0 users found this review helpful

Lemon Souffle Cheesecake with Blueberry Topping

Reviewed: Jun. 6, 2014
I made it exactly as the recipe is written, though I used a 10-inch springform pan which was the perfect size, and I put some Grenadine in the blueberry syrup for a kick :) This was FANTASTIC and a big hit. The cake is sooooo light and fluffy you can hardly tell it's a cheesecake. It's got a wonderful bright flavor and the blueberry sauce hits it out of the park! I had no problem unmolding this but I wonder if it will cut better frozen...it was a bit messy to cut. If you're serving this to a crowd it might be better to make this into single serve, little cheesecakes. But in the end WHO CARES how it cuts, it was so good and a perfect combination of fluffy and rich nobody will really care...it tastes too good. Just go make it, you won't be sorry.
Was this review helpful? [ YES ]
0 users found this review helpful

Banana Bread I

Reviewed: May 31, 2014
This was some great banana bread. Very heavy, dense and moist, and I like it that way! We had three bananas that were getting very black and really on their way out the door, as opposed to just yellow or spotted...and that helped contribute a lot of moisture and sweetness to the bread. What's also nice about this is that it doesn't make a huge quantity of bread, it was just enough for my mother and myself to eat over maybe two or three days. The only things I did differently was butter up a ten inch cast iron skillet and put it in there, and used brown sugar instead of white...it came out wonderfully!!! Will keep this recipe handy.
Was this review helpful? [ YES ]
0 users found this review helpful

Amazing Apple Cake

Reviewed: Apr. 28, 2014
This cake is absolutely fantastic. I made some tiny changes: I subbed light brown sugar for white sugar. I only put in one tsp of cinnamon. I subbed melted butter for oil. This is a very very apple-y, superdense, moist cake...just how I like 'em!!! Yes the batter looks bizarre when you have everything in there but the apples, but just DO IT and put the apples in...it works. I cut the apples into really tiny pieces and that made it moist. To save some time, I used a corer/sectioner that divides into 12 pieces then sliced the sections very thin and small. I used I think 3 medium Granny Smiths and one red delicious. I baked it in a 10-inch Lodge cast iron skillet. This recipe will be in my permanent collection. It's everything I love in a fruit cake!!
Was this review helpful? [ YES ]
0 users found this review helpful

Makhani Chicken (Indian Butter Chicken)

Reviewed: Mar. 17, 2014
Delicious, tender chicken and very versatile. I don't feel like I spent hours in the kitchen making this. The time I spent making this was a little more than ususal because I had to make garam masala (we have no Indian stores nearby so I had to combine my own) and I made ghee. But the recipe is really simple...marinate once, dump yogurt and spices in, marinate overnight. Then make the tomato sauce next day whenever you're ready for it. I didn't put so much garlic in it...too much garlic makes me queasy. I could have put more ginger in it though. I used one small can of tomato paste and put in a LOT more honey and cream to smooth over the tomato taste. But it was great, and you really can adjust it to taste, and I made some rice and naan to go with it. Floral and spicy and fragrant. Very tender chicken!
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Garam Masala

Reviewed: Mar. 17, 2014
I live very far away from any sort of store which sells Indian food, and wanted to try making some...so I was left to my own designs to find substitutes for the spices. So I followed this recipe, and the only things I had to buy were the cardamom (expensive!) and the cilatro/coriander. I only used 1/2 tsp of cumin as I really really do NOT like cumin, but I know that it'd be missing something without a bit of it. I used extra cinnamon, cloves and nutmeg. I combined all the stuff into a cermaic mortar/pestle and combined it that way. Ended up very floral and fragrant! Very intersting combination. Thank you for this recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Corn Fritters

Reviewed: Mar. 17, 2014
As other reviewers noted, I increased the salt to 1 tsp and increased the sugar to 4 tbsp, and probably put in a lot more corn than 12 ozs..I see the batter as simply a delivery system for that good sweet corn. And I didn't deep fry them, I pan fried them in about 1/8" oil in a ten inch cast iron skillet, flattened them out and flipping them over...makes an easy recipe even easier! They were still wonderful! The only thing is I did warm the corn up before I put them in the batter...I left the corn frozen last time I did this recipe (also pan-fried them) and they were a little underdone in the middle. These are not messy to make, and pan fying them is especially good for cast iron. Just one bowl and a few utensile to wash, and just wipe out the skillet...done!
Was this review helpful? [ YES ]
1 user found this review helpful

Butter Flaky Pie Crust

Reviewed: Mar. 11, 2014
Easy and versatile. I use this for everything that needs a crust, and double it for things that need a double crust. I've made lemon meringue pie, apple tarts, and cobblers from this crust. FANTASTIC! I just pull the butter right out of the fridge when i want to make some crust, quickly cut the butter into little pieces and slap the pie crust together fast with a pastry cutter. Great!!
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Custard Pie

Reviewed: Oct. 27, 2013
I made quite a few adjustments to this recipe. First, I didn't make it into a pie, I just made little custards. This recipe (one 15-oz. can of pumpkin puree) perfectly filled 4 little ramekins. I used a bain-marie (set the custards in a roaster and then poured 1 or 2 inches of water in the roaster). I used 3/4 c dark brown sugar instead of white, and it made the flavor HEAVENLY! I only used 1/4 cup milk because I see some folks had trouble with the batter being too thin. It was probably alright for me to use the entire 1/2 cup of milk because I really let the pumpkin get BONE DRY in the saucepan. This took a lot longer than 10 minutes. Maybe some pumpkin purees are more moist than others, and that's where the trouble is. Make sure your puree is really *really* dry. Mine easily clumped into a big ball in the pan before I called it done. I didn't have ginger so I subbed some pumpkin pie spice to go with the cinnamon that I did have. Other than that, the custards were wonderful, and they were even better the day after. I'll definitely save this one. This recipe is a keeper!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Homemade Vanilla Pudding

Reviewed: Aug. 13, 2013
I did as Kyo suggested, put in all the dry stuff and added in the cold wet stuff. Worked great!! I also used raw milk (which is legally sellable in my state) and this was a great use for it as it is cooked...and the supercreamy milk only added to the richness!! Instead of vanilla extract, I just split and plopped in what I had left of a Madagascar vanilla bean (I already had maybe a quarter of it cut off to make something else and wanted to use it very soon), and let it sit in there during the whole cooking process, taking out the bean pod when the pudding was thick enough. It only made this more wonderful and rich. The flavor really comes through because of using the cornstarch and not using eggs. I also just bought three Tahitian vanilla beans, which do NOT have the same smell and taste as the Madagascar beans...and I bet you'd really be able to tell the subtle difference in the beans using *especially* this recipe! Next time I might quadruple this. The original recipe doesn't make enough. I already doubled it and my mom ate almost half of it in one sitting. Thanks mom. :P
Was this review helpful? [ YES ]
0 users found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Jul. 31, 2011
Whoa...yeah, definitely PMS cookies. I did exactly like the recipe said, except I didn't have any coffee or espresso powder on hand. The coffee probably would have added an interesting subtle note, but I sure as heck didn't really miss it because of all that chocolately goodness! I used a combination of chocolate I had sitting around for the 1 lb. (Baker's semi-sweet and some morsels), but I made sure to use Wilbur Dutch Processed cocoa. I made one huge mistake...I told my mom I'd make something she can take to work for a pot luck charity lunch, and it ended up being these. *sigh* Next batch is all mine.
Was this review helpful? [ YES ]
3 users found this review helpful

Peach Ice Cream

Reviewed: Jul. 28, 2011
This was very very sweet but DELICIOUS and so creamy! As a reviewer above suggested, I cut the recipe by 1/3 and it fit perfectly in my 1.5 quart ice cream maker. I have another suggestion if the fruit isn't as tasty as it should be...if you have a recipe like this, where the fruit is so important, and if you possibly can, DON'T buy the fruit at your local gigantic-box EverythingMart grocery/shoeshine/laundry place. Go to your local farmer's market stand. That's where I got the peaches for this ice cream and it was soooooooo worth it! My peaches were so ripe they practically peeled themselves. This ice cream will be so many times better if you use quality peaches. :)
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by artisanrox

Black Pasta in a Pink Gorgonzola Sauce

Reviewed: Aug. 2, 2009
I halved the recipe as I was only cooking for my mother and myself, and there was still plenty of sauce left. I also omitted the prosciutto and substituted mushrooms. And in all, this turned out to be very good, if very much on the salty side. I had to put in a lot of pepper to counter the saltiness. if I made this again I'd definitely use low sodium stock. The sauce was very thick, which I really enjoyed! And the black pasta made it look very pretty. Even though my mom wouldn't eat the black pasta (I made separate plain spaghetti for her), she actually really liked the sauce, which surprised me. I'll definitely try some suggestions in the reviews...sun dried tomatoes and pine nuts sound wonderful with this!
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States