Rivka Recipe Reviews (Pg. 1) - Allrecipes.com (1370105)

Unbelievably Good Fruit Dip

Reviewed: Sep. 16, 2011

Flavor and texture need help!

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2 users found this review helpful

Wow! Better than any dish we have had in a mexican restaurant for sure. I will say that this recipe is a lot of work to prepare as well as to gather the ingredients. We live in a small town and I had to go to several stores in order to find the peppers and the 2 cheeses. I finally located the cheeses at a mexican store. Since there were no instructions to seed the chilis, I used them with the seeds which made the sauce extremely HOT and although the crema helped offset the heat, they are too hot for children or sensitive adults. My husband loved them so much that he is willing to help make them in the future which is a miracle in itself since he does NOT cook. I will definetly make them in the future and will also double the recipe and serve to company. I wouldn't change any of the ingredients or add a thing. This recipe is fantastic as is and believe me, the extra work was well worth it!

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59 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Dec. 25, 2009

Made exactly per instructions, used excellent chocolate but this was dry and crumbly although baked the recommended 40 minutes which was obviously too long. Grainy with the flavor of canned garbanzo beans very obvious (which over-powered the good chocolate) despite the fact that I rinsed and rinsed the beans. Being gluten intolerant I was hopeful it was as good as reviewers claim but NOT even close! Don't get how this could possibly come out different with garbanzo beans as the base which is why the grainy texture and canned bean flavor...There are really good gluten free desert recipes in addition to baked goods such as WOW cookies which are better than wheat products so there is absolutely NO reason to settle for this if you are gluten intolerant.

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3 users found this review helpful

Zucchini Patties

Reviewed: May 21, 2009

This is our favorite zucchini recipe because it is very good in addition to being pretty quick and easy. I also feel it is more nutritious than zucchini bread. I have made it many many times over the past few years. A few of my recommendations: Hold the salt because the cheeses are salty and only add salt at the table if necessary. I added the salt in my first batch and it was way too salty for us. I prefer to use small zucchini as they have a better texture and flavor than the large ones. I fry these in coconut oil because it is not hydrogenated like shortening and gives food a crispier outside than oil does.

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4 users found this review helpful

Gooey Butter Cake III

Reviewed: Mar. 2, 2009

All I can say about this is it is utterly sickeningly sweet. We love desserts but this is way too sugary. My daughter had heard about this from friends and wanted to make something delicious for our family but thought it way too sweet and rich even for her.

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0 users found this review helpful

Berry Shortbread Dreams

Reviewed: Dec. 27, 2007

I don't like to make an untried recipe but I needed a Christmas cookie to take to a party and liked the festive look of these plus they had a good rating so I made them. My family and I just had to try them while still warm and we really didn't like the flavor or texture but since that's what I made, I took them to the party anyway. Well...they were a huge hit! After receiving many compliments, I just had to try another one and I couldn't believe how much better they were after completely cooling. I will make these again but will probably make them the day before as they were even better the next day.

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1 user found this review helpful

Poblano Chile Enchiladas a la Gringa

Reviewed: Jan. 11, 2007

Our family loves great mexican food and have made some fantastic recipes for many years but this just didn't do it for us. It was lots of work for a just okay taste. My husband lived in southern California for several years and really loves Mexican food and asked me NOT to make this recipe again. My daughter and I agreed that the taste didn't merit a second time either.

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1 user found this review helpful

Easy Egg and Avocado Breakfast Burrito

Reviewed: Sep. 30, 2005

We have made breakfast burritos for years at our house. In addition to scrambled eggs, I would recommend using queso fresco (a mexican white cheese) which crumbles well instead of cottage cheese, salsa instead of ketchup, and add sliced avocado or guacamole. Can also add chopped tomato and use whole wheat tortillas for added nutrition. Makes a good quick meal anytime.

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54 users found this review helpful

Best Breakfast Cookie

Reviewed: Jun. 23, 2005

WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and plump up then use the water off the dried fruit for my 2T. I puree the prunes in the blender with the liquid ingredients. When the prunes and liquid are blended well, I add the apricots and pulse a few times to chop, then the nuts and cranberries. That way there is no chopping and all the liquid ingredients are in one place and ready to pour into the dry. The dough is stiff, but needs no extra liquid..especially with the softened fruit which adds a little more moisture. We stir as much as possible then finish with our hands! Most ovens are different but we usually end up baking these for 8 1/2 to 9 minutes as they do get dry if baked too long and are so much better a little underbaked. May help to do a few test cookies to get the time right.

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107 users found this review helpful

New York Style Pizza

Reviewed: Jun. 23, 2005

Fantastic! Far better than take out and even better than our best pizza restaurant! Fresh taste and great crust! Super simple and fun to knead the dough. I use fresh oregano and basil and low salt tomato sauce as the cheese is salty enough for us. I make a double batch of crust and usually do some toppings on one of them for variety, but this version is the favorite. My family will not go out for pizza again.

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10 users found this review helpful

Oatmeal Banana Raisin Coconut Cookies

Reviewed: Jun. 2, 2005

Out of all the cookies I have made, these are the only ones my family and friends didn't like at all. My husband ended up taking most of them to work to leave in the lunchroom as he didn't want me to throw them away. I followed the recipe exactly. We did not care for the texture, which my husband said was a cross between a muffin and a cookie, or the flavor. The spices mixed with bananas and coconut just didn't go well together and margarine has a nasty artificial flavor. I would recommend saving the bananas for banana bread and making most any other 5 star oatmeal cookie recipe with 'real' butter. Sorry!

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2 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jun. 2, 2005

Fantastic! I have made these many times since discovering this awesome recipe. The only recommendation I have is to use Smuckers fruit only seedless black raspberry which I have found to have the absolute best flavor. I also use 'real' butter, never margarine. Mixing the dough with hands seems to work best. The problem we have with this recipe is certainly not the 'crumbs' but the fact that we can't stop eating them!

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2 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Oct. 21, 2004

Very very good! I have never made verde sauce but always loved having it in mexican restaurants. This was very good though not quite as flavorful and a bit thin. I will add less chicken broth to the cooked tomatillos (to the top of the veggies not an inch over) prior to blending next time and see if it doesn't make a thicker sauce. I did simmer it quite a long time trying to get it less watery. I also removed the seeds from the chilis prior to cooking as they are very hot. (This may be the reason why it was not as flavorful.) Be sure to wear plastic gloves to do this as the seeds burn the hands. Lots of work but I will definitely make this again. My husband was impressed and we both want to serve this for company. We especially like that it is more like authentic mexican than most of the mexican recipes we have used. Thanks for a winner!

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3 users found this review helpful

Bierrocks II

Reviewed: May 9, 2002

We used to go to a restaurant called 'My Favorite Piroshki' which specializes in beautiful sandwiches baked in bread dough. This recipe reminds us of one we ate there many times. I add some finely grated carrot and then put the cheese in after the meat cools so it won't 'disappear' into the meat mixture. I also cut the onion down to a very small amount as the flavor seemed too dominating.

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11 users found this review helpful

German Pancake with Buttermilk Sauce

Reviewed: May 9, 2002

This recipe is quite 'different', to say the least. We found the sauce tasty, but way too sweet and rich for our taste.

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15 users found this review helpful

Banana Pancakes I

Reviewed: May 9, 2002

This is a very quick and easy recipe which turned out very well. I was surprised that many reviewers thought these were doughy as I have made these many times and have always had excellent results. My two year old granddaughter likes these so much that she took the recipe home and asks mommy to make them often.

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1 user found this review helpful

Chicken Enchiladas I

Reviewed: May 9, 2002

My family and I liked the flavor of the salsa on top, instead of enchilada sauce, for a change. But the filling was not one we would make again. I left out almost all the water and half the tomato sauce and still ended up pouring excess liquid down the drain before I could put these together. The sad thing about having to do that is the fact that the flavor of the cheese and sour cream was diluted by too much liquid, then wasted!

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1 user found this review helpful