April Recipe Reviews (Pg. 1) - Allrecipes.com (1362823)

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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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145 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Apr. 10, 2003
FANTASTIC! I like to slice ripe tomatoes, dip them in the dressing, put them on a slice of baguette, top with a bit of freshly grated parm or grated mozzarella, and top it in the broiler for a minute or so. DELISH! YUMMY! I no longer buy the cruet-type dressing mix, this is so much better and cheaper! Thanks for a great recipe!
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123 users found this review helpful
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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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80 users found this review helpful

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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29 users found this review helpful

Arangini (Italian Rice Balls)

Reviewed: Aug. 25, 2003
I've been looking for this recipe everywhere! Thanks so much! These are just like my Nonna's, except she put peas in the middle of hers and occasionally a bit of ground beef or lamb instead of the prosciutto. I made my rice balls pretty large, and molded them into a bell shape like my Nonna's. Delicious! Thanks again!
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19 users found this review helpful

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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15 users found this review helpful
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Spicy Fried Green Tomatoes

Reviewed: Apr. 20, 2008
I LOVE this recipe and wish I could make it all of the time. This recipe is the reason I grow tomatoes in the summer. I'm happy ya'll like my pics :)
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13 users found this review helpful

Bagels II

Reviewed: Aug. 2, 2009
I made this as-written and thought they were wonderful! Much better than the prepackaged bagels at the grocery. I tried various toppings, sesame seeds, poppy seeds, onion flakes, chives, and garlic powder. All were great! I used my Kitchen Aid Artisan stand mixer. If you try this recipe with the same mixer, you'll have to divide your dough ball in half and mix them separately. It's just a little too much for this model of Kitchen Aid to handle. Also, steam baking does not mean you spritz water on the bagels while they're in the oven. It means you place a separate baking dish under the sheet with the bagels and fill it with boiling water from the tea kettle. Then you let the bagels bake with the water pan underneath them.
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11 users found this review helpful

Basic Cheesecake

Reviewed: Nov. 2, 2002
To NLW: "I have made it twice and both times I have cracks going through it. What am I doing wrong. I never see this in a store bought cheesecake." You're overbeating your mixture.
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11 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
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Steak Fingers

Reviewed: Apr. 20, 2008
I think this recipe is a good start to your steak fingers, but I always add additional spices and herbs to everything I make. This recipe is no exception to that rule. I add Monterey grill seasoning and let my meat soak in milk for a few hours so it tenderizes before breading. I also pound it with a meat mallet before cutting into strips.
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9 users found this review helpful

Swordfish Calabrian Style

Reviewed: Aug. 25, 2003
Seeing as how my mother is from Calabria, I thought I would give this recipe a whirl, and am I glad that I did! Thanks Salvatore, this was delicious, very easy to follow. I had no trouble with rubbery fish.
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9 users found this review helpful
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Insalata Caprese I

Reviewed: May 14, 2008
Very good salad. I only rated a 4 because I changed it up a bit by adding a clove of minced fresh garlic and making the dressing using 3 parts extra virgin olive oil to 1 part of the balsamic vinegar. 1/2 balsamic and 1/2 oil makes it very tart and overpowering. Make sure the balsamic is the best you can buy, the older the better, the more syrupy it is, the better. Trader Joe's sells a very nice aged balsamic for less than $10 a bottle.
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8 users found this review helpful

Cinnamon Rolls III

Reviewed: Apr. 28, 2002
These were not anything to write home about. Took too long to make, and didn't even come close to the ones they were compared to. Save yourself the time and energy, quit being a cheap skate and go buy a box of the Entemann's Ultimate Cinnamon Rolls. Much better, much easier.
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8 users found this review helpful
Photo by April

Strawberry Cake IV

Reviewed: Apr. 20, 2008
Excellent! I substituted real butter for the margarine because I avoid trans fats. I also dyed my frosting a shade of pink not found in nature using some magenta toned food coloring paste I had in the house, hence the color in the picture :)
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7 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 27, 2011
I am so disappointed in this recipe. I followed it exactly and it was mushy and had entirely too much onion (and I LOVE onion!).
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6 users found this review helpful

Neat Sloppy Joes

Reviewed: Jan. 21, 2011
Leftovers make a great topping for coney dogs! Add some yellow mustard and chopped onion! YUMMMM! I follow the recipe exactly as written.
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6 users found this review helpful
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Ashley's Chicken Katsu with Tonkatsu Sauce

Reviewed: Sep. 12, 2008
I love this recipe. It's one of my favorite from this site, especially served with steamed rice and "Japanese Zucchini and Onions."
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6 users found this review helpful
Photo by April

Fresh Coconut Cake

Reviewed: Apr. 20, 2008
The instructions for this recipe are off. The ingredient list calls for 1 cup of milk, then never states what to do with it. I know the directions stated to top off the coconut water to equal one cup, so I figured that's what that 1 cup of milk was for...but it's not. You have to add it to the cake batter or it comes out tasting like flour and is dry. The icing is terrible. I spent half the afternoon shelling and grating a fresh coconut, then having to remake the icing using my own recipe for cream cheese frosting, only for it all to taste like a load of except for my frosting. Do not make this, it's not worth the hassle. The recipes using a white cake mix are much better.
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6 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 30, 2009
I've made these twice. The first time, I added 2 eggs and didn't make the frosting. They were gross. The second time, I made them exactly as written, made the frosting, and DID NOT add egg. They were AWESOME!!!!!! Excellent way to use up zucchini, do NOT squeeze the shreds dry! I can't even see them in the brownies, they just dissolve and they're incredibly fudgy and moist and just great!
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5 users found this review helpful

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