April Recipe Reviews (Pg. 2) - Allrecipes.com (1362823)

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Lemon Pound Cake II

Reviewed: Mar. 10, 2008
This is the exact recipe from the side of the Duncan Hines lemon cake mix box, which is good. To kick it up a notch and make it more like a true pound cake, substitute the water for milk. Even skim milk is fine. I also add the zest of a lemon to the batter when I've got one in the house. I dust mine with powdered sugar after it has cooled. Quick, easy, inexpensive, pretty, and people like it.
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5 users found this review helpful
Photo by April

Best Lemonade Ever

Reviewed: Mar. 6, 2008
Very good! It took me 6 medium sized lemons to get the required juice when I halved the recipe (so 12 if you make the full amount). I even microwaved them for 30 seconds and rolled them around. Oh well...still worth it! I added some pureed strawberries that I made by adding berries to a little of the lemonade in the blender and blending until smooth. Then I poured it all into the pitcher for pink strawberry lemonade. Thanks!
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4 users found this review helpful
Photo by April

Skewered Grilled Potatoes

Reviewed: Mar. 6, 2008
These are EXCELLENT! I, too, added a handful of grated parmesan to the marinade mixture. I grilled these alongside chicken breasts and veggies. I used half of the extra marinade to baste the chicken and it was also great! One time I wanted to make this and was out of rosemary so I substituted dried Italian seasoning. Equally good! Thank you!
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2 users found this review helpful
Photo by April

Shrimp Scampi Bake

Reviewed: Mar. 6, 2008
I had high hopes for this recipe based on so many positive reviews; however, it was terribly bland! I used large shrimp rather than the medium shrimp the recipe states to use. Even with using the larger shrimps, the cooking time is way too long. And no, my oven isn't "off." It's brand new. A terrible waste of beautiful shrimp. Normally I love scampi, but not this one.
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3 users found this review helpful
Photo by April

Glorious Sponge Cake

Reviewed: Mar. 3, 2008
I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/2 tsp. almond extract. While the cake is baking, I make a simple syrup and add sliced berries (strawberries usually) the juice of an orange and enough cold water/corn starch to thicken. Once the berries break down, I serve this sauce over my cake. For those of you in question whether or not you grease the pan and claim to be expert cooks: shame on those of you who question this! *LOL* No sponge cake or angel food cake should ever be baked in a greased pan; it won't rise like it should otherwise! Invert your pan over a bottle, allow the cake to completely cool, then run a sharp knife around the edges and the middle part of the pan, then gently stick a finger down the side of the cake and loosen the bottom, working gently and carefully. Excellent cake, excellent recipe!
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149 users found this review helpful
Photo by April

Crustless Cranberry Pie

Reviewed: Feb. 26, 2008
This is easy, delicious and looks beautiful. Thanks so much! I didn't have any almond extract and just used vanilla and it was excellent. The second time I made it, I used almond extract and added about 1 and 1/2 teaspoons of orange zest and it was outstanding!
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10 users found this review helpful
Photo by April

Annie's Turkey Salad

Reviewed: Feb. 26, 2008
I can't believe I posted a picture of this but didn't review. I agree with another reviewer, that the whole reason you should cook a turkey is for this recipe alone. It's fantastic!! I served it on toast with leftover cranberry sauce.
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2 users found this review helpful
Photo by April

Cranberry Relish II

Reviewed: Feb. 26, 2008
I was a little disappointed in this recipe. Normally I love cranberry relish, but I felt like this was missing something. It was also a little too runny for my liking. I might add it again but put some of my own finishes on it (chopped celery is always nice, as is a handful of toasted walnuts or toasted pecans).
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5 users found this review helpful
Photo by April

Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Feb. 26, 2008
This is an excellent and easy recipe! My husband said it was the best stir fry I've made yet. I decreased the crushed red pepper to 1 teaspoon and it was still plenty hot. I also added extra veggies just because we like them - extra onion, zucchini, and carrot. Served over fluffy steamed white rice, you can't go wrong! Thank you for posting this recipe.
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Photo by April

Chewy Coconut Cookies

Reviewed: Dec. 20, 2007
These are fantastic! I used 1/4 cup white sugar and the rest, light brown sugar. They were wonderful. I added chopped pecans to some, and the others, I dipped in melted chocolate and then sprinkled on the coconut (see picture). Thanks for the recipe!
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1 user found this review helpful
Photo by April

Angie's Perfect Dinner Rolls

Reviewed: Dec. 16, 2007
These are FANTASTIC!!!! The dough is very sticky, and I did have to use about an extra cup of flour. I used my KitchenAid Artisan stand mixer, and note to those of you who own the same model: there is too much dough for this size mixer and it got jammed all up in the arm. I had to stop the machine, divide the dough into two piles, and knead each one separately and then tossed them together in a bowl. Excellent, excellent, and excellent! They are soft and pillowy and turn out HUGE! I rolled my dough into the smallest of balls and they turned out the size of bakery muffins. My one and only (minor) qualm: I will add more salt to the recipe next time. Perhaps a half teaspoon and see how that goes. Thank you though, these are the rolls I've been looking for!
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84 users found this review helpful

Southern Style Thanksgiving Green Beans

Reviewed: Dec. 1, 2007
I expected so much better after the rave reviews, I'm so disappointed! I did not care for this - too much ham flavor, too much vinegar (and I LOVE vinegar!). You couldn't taste the green bean flavor at all.
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1 user found this review helpful

Caramel Corn IV

Reviewed: Nov. 10, 2007
Man this stuff is good (and addictive!) I agree that you should double the sauce. I didn't have any problem at all with it sticking. I sprayed the pan in which I cooked the caramel, used a rubber spoonula/spatula thing, and used a glass Pyrex to bake the corn. The only thing I sprayed with non-stick spray was the baking dish. Delicious and easy! Thank you!
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3 users found this review helpful

Strawberry Pie II

Reviewed: May 8, 2007
This is wonderful and so easy to make. It's also a very pretty pie. I didn't change a thing and it was perfect. Thank you for sharing!
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5 users found this review helpful
Photo by April

Apple Turnovers

Reviewed: Mar. 21, 2007
This is so easy to make and has wonderful results! I, too, had additional apples, but I didn't mind one bit - we spooned them over vanilla ice cream for an additional treat. I agree with another reviewer, if you don't make the turnovers, at least make the apples, you won't be sorry. Thanks for the great and easy recipe!
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Chicken and Dumplings II

Reviewed: Feb. 13, 2007
Poor instruction. No where does it indicate what to do with the can of broth.
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Easy Peach Crisp I

Reviewed: Dec. 20, 2006
As is, I give this about three stars. With the following changes, I give it 5 plus stars: 2 cans of peaches sprinkled with 1/4 brown sugar and the cinnamon Mix the cake mix with the chunks of cold butter in the food processor, then stir in a handful or two of chopped pecans before sprinkling over the fruit. Very quick and easy and also inexpensive. I will make it again, just with the changes, though. Thank you!
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Bread and Celery Stuffing

Reviewed: Nov. 22, 2006
This has got to be the most boring recipe I have ever made. I don't know what everyone is talking about, "a bit more broth," I had to use nearly TRIPLE the broth to get it not be crunchy and forget the seasonings "as-is." I had to TRIPLE the poultry seasoning and add 3 T each of sage, thyme and garlic before it was remotely decent. Sorry, but save yourself the trouble if you like food with flavor.
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Pizza Crust I

Reviewed: Nov. 12, 2006
I'm terribly sorry, I don't mean to be the one who is negative, but I am trying to figure out what the fuss is all about. The crust is hard on the outside and fluffy to the point of being try on the inside. Plus it doesn't brown well. Thanks anyway.
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Japanese Chicken Wings

Reviewed: Jan. 1, 2006
Superb! I browned the wings in half butter; half vegetable shortening. I also added a few tablespoons of cornstarch to the sauce to thicken it up and then poured it over the wings and let them marinate a bit. Incredibly easy and awesome! Very tender and juicy wings. Thanks!
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